Cream of Mushroom Scallion Soup

Well, I finally caved. I turned the heat on yesterday. I admit, I'm weak when it comes to the cold and waking up to a 63-degree bedroom isn't my idea of a good time. And most of you know that any weather colder than 70's isn't my favorite - I'm a summer baby through and through.

I must admit, however, that I do love the beginning of fall season, as I have the chance to make hearty comforting dishes. I especially love a good soup, so I wanted to make something fairly quick, yet hearty, to enjoy during our most recent cold snap.

I love cream of mushroom soup and I always have. I had some great baby bellas in the fridge and was going to just make a regular old soup. As I was browsing through a few cookbooks, just getting ideas on proportions and seasonings, I came across a Cream of Mushroom Scallion soup in the old standby, The Joy of Cooking. I was immediately intrigued and thought I'd make a few changes. The result is quite tasty. It's got the great earthy base of mushroom, but has a lovely fresh flavor from the scallions. I also threw in just a touch of cream, but overall, this recipe is about as healthy as it gets.



Cream of Mushroom Scallion Soup
based loosely from a recipe in The Joy of Cooking
Serves 4-6

1/4 c butter
3 bunches of scallions, cleaned
1 tsp salt
1/2 tsp pepper
2 tbsp flour
4 c vegetable stock
1/2 c white wine
1 (12 oz) package baby bella mushrooms (or any variety on hand)
1/2 c cream
1/4 tsp nutmeg

Mince cleaned scallions, using both green and white parts. (I just threw mine in the food processor) In a large stockpot, melt butter. Add onions, salt, and pepper. Saute onions over medium high heat for 8-10 minutes, until soft. Do not brown. Stir in flour, saute for 1 minute. Whisk in stock and wine, then bring to a boil. Add mushrooms, lower heat, and simmer for 10 minutes. Stir in cream and nutmeg.
Using an immersion blender, blend soup to desired texture. (I like a bit of the mushroom texture to remain). Serve and enjoy!

Cooking Demo 101

So I recently gave my first official cooking demonstration in front of a group of about 20 women this past weekend. And what a blast it was!



I decided to do a sort of intro into being a vegaquarian, since that's usually what I get questions about when I mention that's the eating style I choose. I only had about 45 minutes and so I decided to do 2 separate preparations of tilapia, a mushroom barley salad, and then my Roasted Vegetables primer. The time absolutely flew by but amazingly enough, everything fit just perfectly in the allotted time.

I love public speaking for some crazy reason. When I had to take Communications 101 in college, I was probably one of the only students who loved getting up in front of the class and speaking. I think being a high school teacher for awhile really helped bring that comfort, as I'm a firm believer that if you can stand in front of a group of teenagers and speak, you can speak in front of anyone.



Anyway, it was fun and enjoyable and I hope for more opportunities to do this in the future. A huge thanks to my lovely mother, who was my willing assistant, passing out samples of the dishes and cleaning up my mess. And for those who weren't able to make it, here are the recipes I used:

*Wine Poached Tilapia with Tomatoes and Herbs
*Lemon Thyme Tilapia Packets
*Hearty Mushroom Barley Salad
*Roasted Vegetables 101

So where have I been?

Wow - it's been quiet around these parts over the past few weeks! Can you believe it's already the 8th of September? That just blows my mind - summer is on its way out and fall has officially arrived.

So why haven't I been posting? Well, I've got one good reason:



This is my new baby, Gracie, who recently joined my household. She's a mini labradoodle and I adore her. She's almost 11 weeks old, and she's slowly coming to understand that not everything I do at the kitchen counter is for her pleasure. It's been interesting getting used to having a different schedule that doesn't revolve around me, but every step has been enjoyable.

Anyway, all that to say that I plan on returning soon, just as soon as Gracie gets a bit more settled in Casa de 28.

Happy Week!

Fish Gyros with Cucumber Tzatziki Sauce

So every once in awhile, I create a recipe that immediately shoots to the top of my "Absolute Favorites" list. Usually, it's something I throw together without much thought, and then ends up completely astounding me with its deliciousness.

This recipe is absolutely fantastic and was the result of a long love affair with gyros. I can still remember the first one I ever had - I was about 11 or 12, and we were still living in Nairobi, Kenya. A new Greek stand went into the mall that had just been built down the street (the first in the country, ya'll) and we just had to try it. Their gyros had about 4 different sauces on them and were OUTSTANDING. They also made a falafel that was pretty close to heaven. But when I gave up meat, I sadly said goodbye to the goodness of the gyro. It wasn't until my mother, who is also a vegaquarian, convinced our local spot to make a gryo with grilled mushrooms, onions, and peppers that the hope came alive again.

I was on my way to the grocery store and was kicking over some ideas in my head when it hit me - a fish gyro. I wanted to make it a little more healthy and less carb-y, so I wrapped it all in a nice large Boston lettuce leaf. Whoa. First of all, the tzatziki sauce is fantastic. If you make nothing else, make the sauce. It's perfect on the fish, but it would make a fantastic salad topping or dip for fresh vegetables. Now pair it with the seasoned fish, and you have yourself a wonderful meal. I mean, look at it....



Fish Gyros with Cucumber Tzatziki Sauce

Tzatziki Sauce
8 oz plain yogurt
1/3 c diced cucumber
1 clove garlic, minced
1/4 tsp crushed red pepper
1/4 tsp salt
pinch sugar
1/4 c fresh cilantro, minced

1 pound tilapia filets
Salt, pepper, Italian seasoning, and ground coriander

Combine all ingredients for the sauce in a small bowl, and allow to chill in the fridge for an hour or so. Season fish filets with spices and cook by preferred method. (I threw mine in the oven at 375 degrees for about 10-12 minutes).
Serve fish with diced fresh tomatoes and onions, topped with tzatziki sauce, and wrap in a large washed leaf of Boston lettuce. Enjoy!

Baja Fish Tacos
Seriously, without a doubt, this is my favorite thing to order at a Mexican restaurant. I must admit, that up until about 3 years ago, I was extremely skeptical about the tastiness of a fish taco. But a trip back to California and a few fish tacos later, and I'm a convert.

However, I unfortunately (or fortunately, some would say) stumbled on the nutritional data at one of my fish taco haunts. Whoa. Seriously. After reading this, and the data on other similar dishes, I just couldn't order them without feeling the guilt of eating my caloric allotment for the day.

So here's my stripped down and healthier version. It still has the delicious flavors and spiciness, yet doesn't bring the heavy and greasiness of fried fish. And like most of my recipes, you can switch it up to use your favorite fish, add pico de gallo, cheese, or whatever else you like on your taco. And the coleslaw is so fantastic, I think you'll enjoy it on its own. So go ahead, try these guilt-free tacos today! If you're heat sensitive, I'd use 1/2 chipotle pepper.



Baja Fish Tacos

Chipotle Cole Slaw
4 tbsp fresh lime juice
2 tbsp dijon mustard
1 chipotle pepper in adobo, pureed in 1 tsp sauce
1 clove garlic, minced
1 tbsp olive oil
1 tbsp honey
Pepper to taste
2 c coleslaw mix
2 tbsp fresh cilantro, minced

Fish
1 pound flounder, tilapia, or cod fillets
2 tbsp lime juice
2 tbsp olive oil
1/2 tsp of a Sazon packet

In a food processor, combine lime juice, mustard, chipotle pepper, garlic, oil, honey, and pepper until well combined. Pour over coleslaw mixture, stirring in cilantro. Put into a ziploc bag, and allow it to marinate in the fridge for a few hours or overnight.
In a small bowl, whisk together lime juice, oil, and Sazon. Pour over fish in a ziploc bag, and marinate in fridge for an hour or so. Remove and drain from marinade. Prepare fish on the grill, under the broiler, or sauteed in a smidge of oil until done. Serve on flour tortillas with a serving of coleslaw. Enjoy!

Mexican Beer Cheese Dip

Didn't your mom ever tell you that "it's what on the inside that counts?" Although it's a somewhat trite quote, there is a hefty portion of truth in there. Sure, something may look perfect on the outside, but the inside could be a hot mess. Or, you see something that's not conventionally attractive on the outside, yet the inside is absolutely gorgeous.

All that to say that I know this dip is ugly, but wow - its flavor profile more than makes up for its lack of beauty. Sure, it's not as fetching as guacamole or as pretty as fresh salsa, but the taste is so addictive I promise it'll be the belle of the ball.

Sharp cheddar and cream cheese lay the base for the Mexican spices and black beans. There's only 1/2 cup of beer in this, so if you're like me and not a beer drinker, and you can't either buy or beg for a single bottle of beer, then either use the non-alcoholic stuff available in the grocery store, or skip it all together. It can also be jazzed up with fresh jalapenos and cilantro, if you're looking to take it over the top! No matter how you make it, you'll have this simple and quick to make dip to wow your friends.



Mexican Beer Cheese Dip
1 (8 oz) pkg cream cheese
1/2 - 3/4 tsp garlic salt
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp ground coriander
1 tsp Worcestershire sauce
1/2 c beer
2 cups shredded sharp cheddar
1 (10 oz) can black beans, drained and rinsed

In food processor, process cream cheese until whipped. Add garlic salt, onion powder, cumin, coriander, and Worcestershire sauce until well combined. Add beer and sharp cheese, and pulse until mixed. Add black beans and pulse until combined, yet still chunky. Allow to relax in the fridge for an hour, then serve with tortilla chips, carrot sticks, or whatever strikes your fancy. Dip can also be served warm if desired.

Freezer Friday - Jalapeno Poppers

Out of all of the things in my freezer right now, these are definitely my favorite. Let's be honest for a minute, shall we?? I mean, we try and eat healthy and watch our fat grams and carbs and eat the good kinds of fat. But sometimes, all you want is something tasty, something cheesy, something fried.

These poppers fit the bill. Not only will they make good use of the bounty of peppers that should be springing out of the gardens, but they also freeze extremely well, which means you can always have these on hand to throw in the oven for guests or when you're just craving something tasty.

These are relatively easy to make, although slightly time consuming. (My batch took about 2 hours all together from start to finish). However, they last quite a while in the freezer if properly bagged. The recipe can also be easily halved.

Feel free to incorporate other ingredients into this recipe, such as crab meat or bacon. Switch the cheeses up and throw in some monterey jack, blue cheese, or queso fresco. You won't be disappointed if you give these a try!




Jalapeno Poppers
Makes 48

2 (8oz) pkgs cream cheese, room temperature
1 (8oz) bag shredded sharp cheddar
1 tsp dried minced garlic
1/2 tsp cumin
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp crushed red pepper (optional)
24 jalapeno peppers
2 cups milk
2 cups flour
2 cups seasoned breadcrumbs

In medium sized bowl, combine cheeses and seasonings until well mixed. Set aside. Bring a medium sized pot of water to boil. In the meantime, remove stem from jalapeno peppers and cut into half. Take out seeds and set aside. Repeat with remaining peppers. Blanch peppers for 2 minutes in boiling water. Drain and rinse with cold water. Allow to dry for a few minutes.
Fill all pepper halves with cheese mixture. Then dip each half into milk, then coat with flour, setting aside on baking tray. Repeat with remaining halves. Allow to dry about 10 minutes. Then dip each half into milk, and then coat completely with breadcrumbs, setting aside on baking tray. Repeat with remaining halves. Allow to dry about 10 minutes. Then repeat breadcrumb coating step.
Meanwhile, bring oil to frying temperature in large pot. Fry peppers in batches, about 2-3 minutes, until golden brown. Drain on paper towel lined tray. Cool and serve.
To freeze, allow to cool, then place in freezer on baking tray. Once frozen, pack in portions in freezer bags, then place into a larger freezer bag. To reheat, place frozen poppers on baking tray in 375 degree oven for 15-20 minutes, until heated through.