Curried Carrot Soup

I just finished making this, and it is delicious! The quote on the recipe says, "This sweet and spicy soup is wonderfully rich, even though it's made without a drop of cream." I am serving with my Mom's Ginger Muffins. Perfect. Enjoy.

Curried Carrot Soup

2 Tablespoons Earth Balance non-dairy butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and grount pepper
2 cans (14.5 oz. each) reduced-sodium chicken broth
2 lbs. carrots, peeled and cut in to 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoon coarsely chopped fresh cilantro, for garnish (optional)

Heat the butter in a large (4 to 5 quart) saucepan over medium heat. Add the onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, utnil the onion is soft, about 5 minutes.

Add the broth, carrots, and 3 cups water; bring to a boil. Reduce the heat; cover, and simmer until the carrots are tender, about 20 minutes.

In a blender, puree the soup in batches until smooth; hot liquids will expand when blended, so be careful no to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow te heat to escape; Remove the cap from the hole in the lid, and cover the lid with a dish towel when blending. (I did this, and no mess!) Transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in the lemon juice. Serve garnichsed with the cilantro if desired.

Italian Baked Chicken and Pastina

Giada De Laurentiis is my favorite chef to watch on the Food Network. I have gotten so many fabulous recipes from her. This is just a great dish. Enjoy.

Italian Baked Chicken and Pastina

1 cup pastina pasta (any small pasta)
2 Tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 small onion)
1 clove garlic, minced
1 (14.5 oz.) can diced tomoatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Preheat oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheeese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Serves 4-6

The Best Pancakes Ever

This recipe is from the Joy of Cooking gigantic cookbook. One day I wanted to make pancakes when we were first married, and I didn't have a box of pancake mix. So, I decided to try these and I have never gone back to the box since. I don't know what it is, but these pancakes are magic. We eat them for breakfast, lunch, or dinner at our house. Enjoy!

Basic Pancakes

Whisk together in a large bowl:

1 1/2 cups all-purpose flour
3 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Whisk together in another bowl:

1 1/2 cups milk
3 Tablespoons unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla (optional)

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/3 cup batter onto the griddle and you know the rest!

Salmon Salmon Salmon

A big shout out to Jeremy's parents. First Connie introduced me to Salmon and helped me get the courage to cook fish for the first time. And to Dennis who introduced me to my favorite way to cook Salmon, barbecued on a cedar board.

I try lots of Salmon recipes because I love it so much. This was the latest on Monday. A really delicious way to cook it especially when the barbecue has ice on it!

Steamed Salmon and Asparagus Parcels

1 1/2 pounds small new potatoes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 Tablespoons cold unsalted butter, diced (Earth Balance)
4 salmon filets (about 6 oz. each)
1 lb. asparagus, trimmed and cut into 1 -inch pieces
3 teaspoons tarragon
1 Tablespoon extra-virgin olive oil
2 small lemons, halved

Preheat oven to 400 F. Place a peice of parchment or foil paper on a 13-by-12 inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Distribute the butter over the potatoes. Roast in top of oven for 45 to 50 minutes or until done.

Meanwhile, lay out 4 sheets of foil or parchment(at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Plcae them on a sheet pan. Bake on lower rack of oven for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.

Serves 4

Pasta in Tomato Cream Sauce

This is a super easy pasta dish, but tastes really gourmet!

8 oz. penne or other tube pasta
1 (14.5 oz.) can Del Monte Diced Tomatoes with Garlic & Onion
1/2 cup fresh basil, chopped OR 1 teaspoon dried basil
3/4 cup whipping cream
1/3 cup Parmesan cheese, grated

Cook tomatoes over medium-high heat in skillet until thickened, about 5 minutes. Reduce heat; add basil and cream. Heat through. DO NOT BOIL. Toss with pasta and cheese. Serve immediately.

Serves 4

Creamy White Chili

I have to get this out there while it is still cold enough to enjoy a really good bowl of Chili. But forget the heartburn inducing red stuff, this is creamy and delicious!

Creamy White Chili

1 lb. skinless boneless chicken breasts, cut into 1/2 inch cubes
1 medium onion
1 1/2 teaspoons garlic powder
1 Tablespoon Vegetable oil
2 cans (15 1/2 oz. each) white chili beans, rinsed and drained
1 can (14 1/2 oz.) Chicken Broth
2 cans (4 oz. each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 Cup (8 oz.) sour cream
1/2 C. Heavy Whipping Cream

1. In a large saucepan, saute chicken, onion & garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies & seasonings. Bring to a boil.

2. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sour cream and heavy whipping cream.

Makes 7 servings

Wait for it...

Coming soon recipes and my favorite restaurants in the Boise area