tag:blogger.com,1999:blog-3893326591421052932024-02-19T23:18:10.943-08:00Kari's Favorite RecipesKarihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-389332659142105293.post-25940914252799866202011-06-01T20:32:00.000-07:002011-06-01T20:52:41.216-07:00Rice BowlsMy latest discovery has been rice bowls - rice, tossed with a protein, tons of raw veggies, tons of herbs, maybe some cheese and a simple sauce. These are especially good for getting rid of leftover veggies & herbs - you know, that 1/2 head of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">cilantro</span> leftover from your favorite <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mexican</span> recipe. Just use whatever amounts you have & like. I personally go pretty heavy on the herbs, almost treating them like a lettuce green. Here are my two favorite combinations so far, but you should really experiment to find your own!<div><br /></div><div><b>Vietnamese</b></div><div>white fish, cooked w/ salt & pepper in a frying pan w/ some olive oil</div><div><br /></div><div>fresh basil (lots)</div><div>cilantro (lots)</div><div>green onions</div><div>sliced cucumbers (I like the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">persian</span> ones at trader <span class="blsp-spelling-error" id="SPELLING_ERROR_3">joes</span>)</div><div>fresh pineapple chunks</div><div><br /></div><div>Optional ideas: <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Napa</span> Cabbage, lettuce, snap peas, red bell peppers, thin sliced onion</div><div><br /></div><div>Sauce: <a href="http://www.epicurious.com/recipes/food/views/Nuoc-Cham-10604"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Nuoc</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Cham</span></a> (click for recipe) </div><div><br /></div><div><br /></div><div><b>Mediterranean</b></div><div><b><br /></b></div><div>Canned tuna in oil, preferably an imported super delicious one (like <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Flott</span> or Ortiz)</div><div>Canned garbanzo beans</div><div><br /></div><div>Veggies - as many as you happen to have from this list:</div><div>Red Bell </div><div>shaved (thinly sliced) fennel</div><div>arugula, cabbage or lettuce</div><div>Avocado</div><div>snap peas</div><div>cherry tomatoes</div><div>basil</div><div><br /></div><div>Feta cheese - I've been loving french feta lately, it seems softer, more like <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chevre</span></div><div><br /></div><div>Sauce: olive oil, lemon juice, coarse salt & fresh ground pepper</div><div><br /></div><div><b>Other:</b></div><div>I have to add that nuts are also amazing in rice bowls. So is a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">vinaigrette</span> of oil & balsamic. Avocados are always excellent. Seriously, if it sounds good to you, or you have it sitting in your fridge, just throw it in. </div><div><br /></div><div>Also, i have been buying this amazing organic brown <span class="blsp-spelling-error" id="SPELLING_ERROR_10">basmati</span> rice from <span class="blsp-spelling-error" id="SPELLING_ERROR_11">costco</span>. It comes in a colorful burlap bag. I have never been very fond of brown rice, but you barely even notice with this kind somehow. So look for it at <span class="blsp-spelling-error" id="SPELLING_ERROR_12">costco</span>. Super cute bag, organic, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">basamati</span>. Have fun!!</div><div><br /></div><div><br /></div>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com3tag:blogger.com,1999:blog-389332659142105293.post-70943739371680787402010-02-18T20:52:00.000-08:002010-02-18T21:28:01.446-08:00What we've been eatingSo many new recipes this winter, I thought I'd get them down in one spot. <br /><br />First, I've been doing a ton of new stuff from <a href="http://recipesorangette.blogspot.com/">Orangette</a>, my Christmas gift <a href="http://www.amazon.com/Zuni-Cafe-Cookbook-Compendium-Franciscos/dp/0393020436/ref=sr_1_1?ie=UTF8&s=books&qid=1266555458&sr=8-1">Zuni Cafe cookbook</a> and most recently the <a href="http://www.amazon.com/Rebar-Audrey-Alsterburg-Wanda-Urbanowicz/dp/0968862306/ref=sr_1_1?ie=UTF8&s=books&qid=1266555509&sr=1-1">Rebar Cookbook</a> (all vegetarian and so far delicious!) I bought myself.<br /><br />I've found myself rotating a few recipes through very freqently - we've had some form of chicken soup almost every week, usually one bean or lentil dish, one meat dish, something new, something old, seafood, homemade pizza....The kids have learned to love Tom Kah & Pho as a result of the repitition and its been fun watching them go from suspicious to realizing they like it. <br /><br />Without further ado, here's what we've been eating regularly this winter, I've included recipes when available. Amazingly, our kids now eat most of these with minimal complaint. (except for the balthazar salad) For a long time I made them the "Young Mango Chicken" without the spicy sauce, but recently just gave them some of our spicy version and they actually ate it better! Go figure....<br /><br /><strong>Winter 2101 frequent menu items:</strong><br />Cuban Beans & Rice - <em>from </em><a href="http://www.amazon.com/Americas-Kitchen-Cookbook-Heavy-Duty-Revised/dp/193361501X/ref=sr_1_1?ie=UTF8&s=books&qid=1266555796&sr=1-1"><em>America's Test Kitchen Cookbook</em></a> , <em>amazing with avocado & hot sauce</em><br />Pho Ga - <em>need to add recipe</em> (each batch is worth 3 meals, so its worth making from scratch)<br />Tom Kah - <em>need to add recipe</em><br /><a href="http://orangette.blogspot.com/2007/04/consolation-prize.html">Coconut Lentil Soup</a><br /><a href="http://orangette.blogspot.com/2006/01/new-year-new-york.html">Balthazar Salad</a> - <em>delicious, made it twice, will make it again</em><br /><a href="http://orangette.blogspot.com/2006/10/special-game-fennel-salad.html">Shaved Mushroom & Fennel Salad</a> <em>- delicious with butternut squash bisque</em><br />Butternut Squash Bisque - <em>from <a href="http://www.amazon.com/Americas-Kitchen-Cookbook-Heavy-Duty-Revised/dp/193361501X/ref=sr_1_1?ie=UTF8&s=books&qid=1266555796&sr=1-1">America's Test Kitchen Cookbook</a>*</em><br />Broiled Pork chops w/ rosemary & garlic, acorn squash & quinoa<br /><a href="http://orangette.blogspot.com/2008/10/pleasantly-sogged.html">Boiled Kale</a> (as a side dish, or with egg & toast for lunch)<br /><a href="http://karirecipes.blogspot.com/2010/02/young-mango-chicken.html">Young Mango Chicken</a><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1886194">Crab, shrimp & mango salad</a> - <em>special occaision only, but sooooo good.</em><br /><br />I also loved Zuni cafe roast lamb leg & roast chicken....but just tried them once each. Yum.<br /><br />I am sure I will think of more later...<br /><br />*I tried both of orangette's butternut squash soup recipes and they were too sweet for me. Also gave her celery root soup recipe a go and I'm not sure if I'm a fan of the celery root yet....its good, but I don't find myself wanting more.Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-58642247265600434752010-02-18T20:27:00.000-08:002010-02-18T20:48:09.318-08:00Young Mango Chicken<div align="center"><strong>Young Mango Chicken</strong></div><div align="center"><em>adapted from "Simply Thai Cooking" by Wandee Young & Byron Ayanoglu</em></div><em></em><br />2 skinless, boneless chicken breasts (I use two from a costco pack - they should be 1lb or less total)<br />1 large not-quite-ripe, Mango (rock hard = sour, just a little give in it is perfect - sour & sweet)<br />4 Tbsp Vegetable oil<br />1 tsp chopped garlic<br />4 Tbsp water<br />2 Tbsp Soy sauce<br />1 tsp sugar<br />2 Tbsp Chili Paste (this part is key to the flavor. I use "Ground Chili & garlic in oil" from an asian market. Not sure if this is what the author intended, but it is delicious, and quite spicy. A thai chili paste from the grocery store will be milder usually.)<br />2 Tbsp lime juice<br />1/2 medium red pepper cut into 1/4" strips<br />1/3 cup roasted unsalted cashews<br />fresh cilantro<br />rice<br /><br />Prepare bowls that will be ready to dump into wok as you cook.<br />Bowl #1 (small): Lime juice & chili paste<br />Bowl #2 (small): Sugar & Soy Sauce<br />Bowl #3 (medium): Peel & slice mango into 1/4" strips. Add bell pepper slices to bowl<br />Bowl #4 (medium): Slice chicken into 1/4" strips, add water to bowl with chicken<br /><br />Lastly, chop up the garlic & cilantro and leave them on the cutting board. <br /><br />Heat oil in a wok or lg frying pan on high heat until it is about to smoke. Add garlic & stir-fry for 15 seconds or until it just barely starts to brown. Immediately dump in the chicken bowl (Bowl #4). Stirfry 1-2 minutes until the exterior is white, but still pink on the inside.<br /><br />Dump in bowl #2, (make sure you get the sugar out of the bottom) and stir-fry for 1 minute. Dump in bowl #1 and stir-fry for 1 minute. Dump in Bowl #3 and stir-fry for one minute. Finally, add cashews & stirfry for one more minute.<br /><br />Remove from heat, top with cilantro leaves and serve immediately, accompanied by steamed rice.Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-51314962072142698762009-09-15T12:18:00.000-07:002009-09-15T12:28:35.375-07:00Penne with Uncooked Tomato Sauce<strong>Penne with Uncooked Tomato Sauce</strong><br />from "Modern Italian Cooking" by Biba Caggiano<br /><br />1 1/2 pounds juicy ripe tomatoes<br />12-15 basil leaves, shredded into small pieces<br />2 garlic cloves, finely chopped<br />2 Tbs rinsed and dried capers<br />2 anchovy fillets, finely chopped<br />1/4 cup freshy grated pecorino, or 2-3 ounces mozzarella diced (I like the mozzarella)<br />1/4 cup olive oil<br />Salt & pepper<br /><br />1 lb penne<br /><br />Peel, seed & dice tomatoes.** Put the tomatoes in a colander to drain off the excess juices. Put the drained tomatoes in a large bowl that can later fit the pasta. Add all the other ingredients and season lightly with salt & pepper. Cover bowl & leave at room temperature for 2 hours.<br /><br />Cook the penne until pasta is tender. Drain the pasta well and add it to the sauce in the bowl. Mix well and serve at once.<br /><br />**I puree whole ones in a food mill which sort of removes the seeds & skins. I've also pureed whole high-quality canned ones, but I also think you could just skip the peeling & seeding of fresh ones. Both ways I've done it have been delicious.<br /><br />To peel tomatoes, stick them in boiling water until skin splits, no more than 2 minutes, transfer to cold water to cool & then peel them.Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-80763334232151720942009-08-07T17:59:00.000-07:002009-08-07T18:12:57.867-07:00Kari's Asian Salmon Tacos1 lb salmon filet<br />corn tortillas<br /><br />Slaw:<br />3 cups Cabbage, shredded fine (just shave it off with a knife)<br />1/3 bell pepper, sliced thin or diced small<br />1/4 c cilantro, chopped<br />1 green onion, chopped<br />Shredded carrots (optional)<br />diced hot chili (Optional - serrano, jalepeno, your choice)<br /><br />2 Tbs rice wine (or white wine) vinegar<br />1/8 tsp sesame oil<br />1/2 tsp sugar<br /><br />Sauce:<br />1/3 cup mayo<br />1 tsp grated ginger (or finely chopped)<br />1 tsp soy sauce<br />1 1/2 Tbs Lime Juice<br /><br />1. Combine slaw vegetables. Whisk vinegar, sesame oil & sugar together, drizzle over slaw, toss to combine. Set aside.<br /><br />2. Whisk together sauce ingredients in a small bowl. Set aside.<br /><br />3. Grill or pan fry the salmon filet until cooked to your liking. Warm corn tortillas one at a time in a small pan over med-high heat. (Don't buy mission, guerro is the best grocery brand tortilla I've found)<br /><br />4. Put chunks of fish in tortilla, top with slaw & sauce. Enjoy!Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-62596139856790763692009-04-02T16:25:00.000-07:002009-04-02T16:47:20.369-07:00Lemon Tart"The Perfect Lemon Tart"<br />from <u><a href="http://www.amazon.com/Luscious-Lemon-Desserts-Lori-Longbotham/dp/081182893X/ref=sr_1_1?ie=UTF8&s=books&qid=1238715978&sr=8-1">Lucious Lemon Desserts</a></u> by Lori Longbotham (an excellent cookbook)<br /><em>needs aproximately 4 large lemons, 5 if they are on the small side</em><br /><br />1/2 cup (1 stick) unsalted butter<br />2 T finely grated lemon zest<br />1 3/4 c all purpose flour<br />1 1/4 c sugar<br />2 pinches of salt<br />6 large eggs<br />1 cup fresh lemon juice<br />1/2 c whipping cream<br /><br />1. Position a rack in the middle of the oven and preheat oven to 350. Have ready an 11-inch tart pan, preferably with a removable bottom.<br /><br />2. Melt the butter in a small saucepan over medium heat, add 1 Tbs. of the zest and let stand for 5 minutes. Whisk together the flour, 1/4 cup sugar and a pinch of salt in a medium bowl. Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers. Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom. Bake for 20 minutes or until the crust is light golden brown. Cool on a wire rack while making the filling.<br /><br />3. Process the remaining 1 cup sugar and 1 Tbs zest in a food prcessor until the zest is finely ground. (<em>I always skip this part</em>)<br /><br />4. Whisk together the eggs, the sugar and zest mixtures, the lemon juice, and another pinch of salt in a medium bowl until smooth.<br /><br />5. Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks. (<em>Do not over-whip! Keep the peaks soft!) </em>Whisk the cream into the egg mixture just until blended.<br /><br />6. Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still warm crust. (<em>be very careful not to spill the filling.) </em>Bake for 25-30 minutes, or until the filling is just set in the center. Let the pie cool on a wire rack.<br /><br />7. Just before serving, generously sift confectioners' sugar over the tart. Cut into wedges and serve.<br /><em></em><br /><em>Comments in Italics are mine, not the authors. : ) </em>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-50291049225636766072008-02-03T17:26:00.000-08:002008-02-03T17:33:59.819-08:00Molten Chocolate Cakes<div align="left"><strong>Molten Chocolate Cakes</strong><br />Courtesy of "Everday Food" by Martha Stewart, December 2003<br /><br />4 T unsalted butter at room temperature<br />1/3 c granulated sugar<br />3 large eggs<br />1/3 c flour<br />1/4 tsp Salt<br />8 oz bittersweet choclate, melted<br /><br />1) Preheat oven to 400. Generously butter 4 cups of a standard muffin tin. dust with granulated sugar and tap out excess. Set aside.<br /><br />2) In the bowl of an electric mixer, cream butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With mixer on low speed, beat in flour and salt until just combined. Beat in chocolate (do not overmix). Divide batter evenly among prepared muffin cups.<br /><br />3) Place muffin tin on a baking sheet; bake just until tops of cake no longer jiggle when pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.<br /><br />4) To serve, turn out cakes and place on serving plates, top sides up. Dust with confectioners' suger and serve with whipped cream if desired.</div>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com1tag:blogger.com,1999:blog-389332659142105293.post-62007492039657298412007-11-29T15:04:00.000-08:002007-11-29T15:26:04.740-08:00Hot Chocolate<em>This is hot chocolate how I always dreamed it could be - lots of chocolate, rich & smooth but with less sugar than mixes. Reprinted from "It must have been something I ate" by Jeffrey Steingarten. </em><br /><em></em><br /><div align="center"><strong>Chocolat Chaud<p></strong></div><div align="center"><strong></strong></div><div align="center"><strong></strong></div><div align="center"><strong></strong></div><div align="center"><strong></strong></div><div align="center"><strong></strong></div><div align="left">2 1/4 cups whole milk</div><div align="left">1/4 cup water</div><div align="left">1/4 cup (generous) sugar</div><div align="left">1 - 100 gm bar (3 1/2 ounces) dark bittersweet chocolate, Scharffen Berger, Valrhona or Lindt (see note) finely sliced with a serrated breadknife </div><div align="left">1/4cup cocoa powder, loosely packed, preferabley Valrhona</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><br><br>In a 2 quart saucepan, stir together the milk, water and sugar. Bring to a boil over medium heat. Add the chopped chocolate and the cocoa and bring to a boil again, whisking until the chocolate and cocoa are dissolved and the mixture has thickened. Reduce the heat to very low.<br><br></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">Blend for 5 minutes with an immersion mixer or whirl the hot chocolate in a standard blender for half a minute, until thick and foamy. Yield: Four 6-ounce cups of hot chocolate</div><div align="left"></div><div align="left"><em></em></div><div align="left"><em></em></div><div align="left"><em></em></div><div align="left"><em></em></div><div align="left"><em></em></div><div align="left"><em><br><br>Note: </em>I use a dark chocolate containing close to 70 percent cocoa, though Lindt bittersweet also works just fine. The Mayans and the Aztecs considered the froth the best part. Today, 30 seconds with a blender accomplishes what a half hour of beating did long ago.</div>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-36729475000032926102007-09-18T16:51:00.000-07:002007-09-18T17:09:44.483-07:00Summer Crab Fettucine<em>My new favorite crab fettucine dish that is lighter than the one I listed previously. Ingredients are aproximate, I just invented & threw this together a couple times when we were given some whole crabs and I want to be sure to remember what I did. </em><br /><br /><em></em><br /><br /><div align="center"><strong><u>Summer Crab Fettucine</u></strong></div><div align="center">serves 2</div><br /><div align="left">As much fresh dungeness crab as you have or can afford, picked out of the shell</div><div align="left">1 cup of heavy cream</div><div align="left">1 lemon</div><div align="left">parmesan</div><div align="left">2-3 roma tomatoes</div><div align="left">6 kalamata olives, pitted</div><div align="left">1/2 cup fresh basil leaves</div><div align="left">1 clove garlic</div><div align="left">olive oil</div><br /><div align="left"></div><br /><div align="left">Start cooking the pasta immediately because this dish comes together fast.</div><div align="left"></div><br /><div align="left">Core & take the seeds/pulp out of the roma tomatoes. Chop into 1/2 inch pieces & place in a bowl. Slice kalamata olives in half and add to tomatoes. Roll several basil leaves lengthwise and slice the opposite direction into very fine strips. (rolling them just makes it easier to cut evenly) Add shredded basil to the bowl, sprinkle with a little salt, drizzle with a little olive oil and add a finely minced or pressed garlic clove. (garlic optional) Stir everything together.<br /></div><div align="left">In a 12 inch frying pan, warm the heavy cream over medium heat. Add the crabmeat and heat Zest the lemon into the cream & crab mixture & remove from heat. </div><br /><div align="left">Pour crab/cream mixture over pasta & top with some of the the tomato mixture. Drizzle generously with lemon juice, scatter some fresh ground pepper & toss on some parmesan in a carefree manner. Enjoy with a glass of white wine.</div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"></div>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com1tag:blogger.com,1999:blog-389332659142105293.post-48702506434633605232007-09-18T14:11:00.000-07:002007-09-18T16:51:07.788-07:00Grilled Fajitas<em>This has been a favorite this summer, its quick and is all done on the grill.</em><br /><br /><em></em><br /><br /><div align="center"><u>Grilled Steak Fajitas</u></div><div align="center"><em>From "America's Test Kitchen Family Cookbook"</em><br />serves two</div><br /><br /><br />1 lb Flank Steak<br />2 red bell peppers<br />1 large sweet onion<br />1 Avacado, scooped out & sliced<br />1 Lime<br />1 package tortilas<br />Sour cream & salsa (optional)<br />Cheddar cheese (optional)<br /><br /><em>Latin Spice Rub (makes enough to coat 2 lbs flank steak)</em><br />2 T cumin<br />2 T chili powder<br />1 T coriander<br />1 tsp pepper<br />1/2 tsp cinnamon<br />1/2 tsp red pepper flakes<br /><br />Combine spice rub ingredients and generously rub on all sides of the flank steak. Slice onion through the "equator" into 1/2 inch thick rings. Keep the slices together and carefully thread horizontally onto a skewer so that the skewer keeps all the rings together. You should fit about 2 slices per skewer. Brush with vegetable oil<br /><br />Cut the top & bottom off the bell peppers. Pull out the core & seeds, then make one cut lengthwise. Carefully flatten the pepper so you have one flat long piece of bell pepper. Brush with vegetable oil.<br /><br />Heat grill to medium high & grill veggies & meat for aprox 10 minutes or until cooked through. The bell pepper will blacken some which is ok.<br /><br />Slice the flank steak and drizzle with lime juice. Warm tortillas briefly on the grill and serve with grilled onions, peppers, steak & avacado slices.Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-73978870176808510822007-09-17T17:56:00.000-07:002007-09-18T14:11:32.214-07:00Kari's Red Curry<em>After many tries, I finally figured out how to make a Thai red curry that we love. Be sure to check out an Asian import store for the ingredients, they are so much cheaper there than at a normal grocery store. ($.99 for coconut milk vs. $2.39 at haggens) I like the one attached to Hong Kong Garden on Meridian in Bellingham.</em><br /><br /><u>Kari's Tropical Red Chicken Curry</u><br /><br />Aprox 4 Tbs Thai red curry paste - to taste (I like the Maesri brand - less than $1 a can)<br />1 can of coconut milk<br />1 cup chicken broth<br />1 sweet potato<br />1 lb. boneless chicken breasts, sliced in 1/4" thick strips<br />1 tsp sugar<br />3 kaffir lime leaves torn into thirds (optional - find them frozen in import stores)<br />2 Tbs fish sauce<br />1 can pineapple chunks, drained<br />1 red bell pepper cut into thin (1/4 inch) slices<br />Fresh basil (optional)<br />Cooked Rice for serving<br /><br />Peel & chop sweet potato into 1/2 inch cubes. Pour 1/2 of the coconut milk, the chicken broth, 2 Tbs of the red curry paste and the sweet potato into a saucepan or wok over high heat. Bring to a boil, reduce heat and simmer for 10-15 minutes or until the sweet potato is soft, smooth & creamy. (it will soften & be the texture of a regular potato at first - keep cooking it) If the liquid gets too thick, add some extra chicken broth.<br /><br />Add chicken, sugar, lime leaves, fish sauce, and the remainder of the coconut milk & curry paste. Cook for 5 minutes until the chicken is cooked through. Add the pineapple, red pepper and basil, stir & let them warm for a minute or so. Serve over rice.Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-38757145072243038402007-04-25T15:09:00.000-07:002007-04-25T15:27:28.079-07:00Balsamic Spring Veggie RavioliAnother Kari Kreation. <br /><br /><div align="center"><u><span style="font-size:130%;">Ravioli Primavera</span></u></div><div align="center">Serves 3-4</div><br />1 bag frozen cheese ravioli<br />1 Portabello Mushroom, sliced & cut into 1 inch sections<br />1 red pepper, sliced and cut into 1 inch pieces<br />3 Roma Tomatoes, chopped bite size<br />6 Asparagus spears, cut into 1 inch sections<br />1-2 cups Arugula (optional)<br />Whole roasted garlic cloves (optional)<br />1 Tbs fresh Thyme leaves, chopped (fresh oregano would also work or 1/2 tsp dried thyme)<br />Chopped Garlic to taste<br />Olive Oil<br />Salt & Pepper<br />1/2 cup balsamic vinegar<br /><br />Put 1/2 cup balsamic vinegar in a small pan on medium low heat. Get it simmering and then keep an eye on it while you cook the rest of the meal. You want to reduce it by at least 1/2 but be careful it does not dwindle down too fast and burn. When it is reduced (about 15 minutes at a low simmer) remove from heat and set aside.<br /><br />Start water for cooking the ravioli.<br /><br />Heat aprox 4 Tbs olive oil in a large frying pan over medium/med high heat. Add at least a tsp chopped garlic, thyme leaves and 1/4 tsp salt. Cook a minute till fragrant, but don't let it burn! Add mushrooms, red peppers & asparagus and cook until they start to soften. (5 -10 minutes) Make sure the heat is high enough that its cooking away most liquid that's being released. Start cooking your frozen ravioli. Add roma tomatoes and roasted garlic cloves, cook for a couple more minutes till they're warm and soft. Remove from heat and stir in Arugula till its wilted. Mix with Ravioli, adding a little more olive oil if needed to coat the raviolis. Drizzle the balsamic vinegar reduction over it and shower with fresh parsley, parmesan and ground pepper.Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-14300650629558248302007-04-25T14:57:00.000-07:002007-04-25T15:09:38.309-07:00Roasted Garlic<div align="left"><span style="font-size:130%;">Roasted Garlic Two Ways<br /></span><br /><u>Whole heads</u>: Especially delicious served with Camembert cheese on bread. mmmmm.....<br /></div><ul><li>Cut each head evenly in half (around the equator). </li><li>Place in a baking dish about the same depth & width as the amount of garlic you're using. For one or two heads, I use a small corningware dish & put it in my toaster oven. You can sort of squeeze them in there if you need to. </li><li>Drizzle with olive oil and sprinkle with salt and pepper. </li><li>Add 1 Tablespoon of water for each head of garlic. </li><li>Cover dish with aluminum foil and bake at 400 for 45 minutes to an hour until the cloves are golden, tranluscent and very soft. </li><li>If you check them and they're not done, add a little more water before covering with foil again. If the outside cloves start browning or getting crunchy, it's overcooked!</li></ul><p><u>Peeled Cloves:</u> These are great thrown on pizza, mashed with camembert cheese as a bread spread, put into mashed potatoes, added to pasta sauces... they should keep a few days in the fridge. I would generally do whole heads unless you have a huge container of peeled garlic you are trying to use up.</p><ul><li>Spread cloves on a baking sheet and toss with olive oil, salt and pepper</li><li>Put the sheet in the oven at 350 </li><li>Check often to make sure the cloves aren't browning. Stir them once they have started to cook. </li><li>If they are browning but don't seem quite done, throw some water on the sheet. </li><li>The cloves should be golden, soft and translucent</li></ul>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-70297116044631261472007-04-25T14:47:00.000-07:002007-04-25T14:57:36.144-07:00BBQ PorkNot very traditional, but the easiest recipe ever for a crowd and the garlic makes it extra yummy. Courtesy of my friend Julie<br /><br /><div align="center"><u><span style="font-size:130%;">Slow cooker BBQ Pork Sandwiches</span></u></div><div align="center">Serves 6-8 </div><br />4-5 lb piece of pork. Loin is the leanest, but the fattier butt roast is great too if you remove the extra chunks of fat at the end of cooking. Ask your butcher. If you get a fattier piece you need more meat. If its a loin roast, 1/2 a pound per person should be plenty.<br /><br />1 Large bottle of BBQ sauce or a couple small ones<br /><br />As many peeled cloves of garlic as you can manage. Costco sells giant tubs of them for $5 and you can throw in 1/2 the tub if you want.<br /><br />Put all the ingredients in the slow cooker on high for 4-6 hours or low for 8-10. Remove pork & shred, removing any superfluous fat. Throw shredded meat back into the cooking liquid and serve in the cooker or in a separate bowl. The garlic will have cooked and softened like roasted garlic, make sure to put a few cloves on each sandwich. Serve on Hamburger buns with extra BBQ sauce, a salad, cornbread, etc.Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-22019465745093050272007-04-25T13:29:00.000-07:002007-04-25T13:45:05.557-07:00Tomato Basil Mozzarella Sandwiches<div align="left">I've been addicted to these lately and finely feel like I have the method perfected, for my tastes at least. I like having them for dinner with steamed artichokes on the side. You can buy fresh mozzarella for really cheap ($6 for two huge logs) at Costco, otherwise it tends to cost $5 packed in the little tubs of water with just enough for two people. It goes bad quickly too, so use it up within a week, maybe two.<br /><br /><span style="font-size:130%;"><u>Tomato Basil Mozzarella Sandwiches</u></span><br />Serves 1 for dinner, two for lunch<br /><br />1 large ball of fresh, water packed Mozzarella, or 1/3 of a huge costco log (see above)<br />1 large bag of Basil<br />1 1/2 roma tomato per person<br />1 sandwich size baguette per person<br />1 clove of garlic<br />Olive Oil<br />Salt & Pepper<br /><br />Slice baguette in half length wise & stick cut sides up under the broiler until it is crunchy but not too browned. Remove from heat. Slice garlic clove in half and rub over the cut/toasted side until the bread softens. The garlic will disinegrate/melt into the bread. Do this to both halves of the baguette. Drizzle both halves with olive oil.<br /><br />Core tomatoes and slice aprox 1/4 inch thick. Lay slices on baguette halves and then sprinkle with salt & pepper. Cover tomtoes w/ basil leaves. Slice Mozzarella the same way and lay on top of the basil. Eat cold, or broil for 2 more minutes until the cheese just barely melts.</div>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-81857975196253292812007-04-25T13:10:00.000-07:002007-04-25T13:27:07.030-07:00Shrimp TacosNot super inspired, but this is the way I came up with and how I like to make mine. Unfortunately cooking this tends to give me an itchy puffy face (I think its the spices??), so who knows if I'll make it again. : (<br /><br /><div align="center"><span style="font-size:130%;"><u>Shrimp Tacos w/ Mango Salsa</u></span></div><div align="center">Serves 2-3 (just add more meat for more people) </div><br />1 lb shrimp, peeled, deveined, tails removed (rock shrimp works well if you can find it, or try a white fish or even bay scallops)<br />2 Tb butter<br />2 tsp chipotle chili powder or smoked paprika, or maybe even plain chili powder<br />3 cloves pressed or finely minced garlic<br />Corn Tortillas, heated<br />1 very small head of green cabbage<br />Mango Salsa (recipe follows)<br />Sliced avacado (optional)<br /><br />Heat a frying pan over medium heat and add the butter. When the butter has melted, add the shrimp, garlic and chili powder. Stirfry until the shrimp are cooked through, remove from heat and serve in corn tortillas w/ shredded cabbage (shave off with a knife), mango salsa and avacado slices.<br /><br /><u>Mango Salsa</u><br />1-2 mangos cubed<br />1/4 - 1/3 of a sweet onion, chopped very fine<br />Juice of 1/2 a lime<br />Chopped Cliantro to taste<br /><br />Peel the mango & chop into 1/2 inch cubes. If the mango is not very juicy, mash part of it up with a fork to make the salsa more saucy. Add the rest of the ingredients & let the salsa rest in the fridge until dinner is ready. One mango is usually enough for 2 people, but two would be great if you love mango & have some chips to polish it off.Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-59583127724829832262007-02-04T21:48:00.000-08:002007-02-04T22:02:48.205-08:00Lemon Cream SauceI often serve this over cheese ravioli, but any pasta will work fine. Another absolute favorite of mine even if Patricia's instructions are a bit over the top. heh heh heh....mmmm.....<br /><br /><div align="center"><strong>Pasta with Lemon Sauce</strong></div><div align="center"><em>from "Trattoria" by Patricia Wells</em></div><em></em><br />4 T unsalted butter at room temperature<br />1 cup heavy cream<br />1/4 cup fresh squeezed lemon juice<br />Grated zest of 3 lemons (please buy yourself <a href="http://us.microplane.com/index.asp?PageAction=VIEWPROD&ProdID=28">one of these</a> for zesting they are amazing)<br />3 T fresh flat-leaf italian parsley, snipped (chopped) with scissors<br />Freshly grated Italian Parmigiano-Reggiano cheese, for the table (optional)<br /><br />In a skillet large enough to hold the pasta later, combine the butter, cream, and lemon juice over low heat. As soon as the butter is melted, remove the skillet from the heat, cover, and set aside.<br /><br />Meanwhile, in a large pot, bring 6 quarts of water to a boil. Add 3 T salt & the pasta, stirring to prevent the pasta from sitcking. Cook until tender. Drain, leaving a few drops of water clinging to the pasta so that the sauce will adhere. (memorize this technique and use it every time you make pasta.)<br /><br />Transfer the pasta to the skillet, off the heat and toss to blend. Add the lemon zest and toss once more. Cover and let rest for 1 to 2 minutes to allow the pasta to absorb the sauce. Transfer to warmed shallow soup bowls, shower with the parsley leaves and serve immediately. (make sure you shower the parsley, don't just drop it willy nilly! ha ha ha) Pass freshly grated cheese if desired.Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com2tag:blogger.com,1999:blog-389332659142105293.post-62468923768209299112007-02-04T21:22:00.000-08:002007-02-04T21:44:47.915-08:00Crab & Shrimp FettucineA decadent recipe I made up, influenced by Anthony's crab & shrimp fettucine and Biba Caggiono's Gorgonzola cream sauce. I will do my best to come up with measurements, but I've never written down this recipe before. If you are ready to splurge, use frozen crab meat ($12-$23 per lb, already removed from the shell) from the seafood counter and the tiny pink bay shrimp. If you are feeling a bit stingy, try using just prawns instead.<br /><br /><div align="center"><strong>Crab & Shrimp Fettucine</strong></div><div align="center"><em>serves 2</em></div><br />4 T butter<br />2 cloves garlic chopped<br />1 cup sliced mushrooms (1/4 inch)<br />1 cup sliced & halved zuchinni (1/4 inch, 1/2 moon shape)<br />1/2 cup white wine<br />1 cup heavy cream<br />1/2 cup crumbled gorgonzola<br />1/4 - 1/3 lb of fresh crab meat (buy it removed from the shell, previously frozen is ok)<br />1/2 lb bay shrimp (the small pink ones) picked over to remove bits of legs & shell<br />2 Roma tomatoes, chopped & seeded (only use the outside flesh)<br />1 lemon<br />1/4 cup fresh parmesan, plus more for garnish<br />1/2 - 3/4 lb linguini<br /><br />Bring a large pot of salted water to boil once you have the ingredients for this dish ready. Put the linguini in as you start melting the butter for the sauce, they should be ready about the same time.<br /><br />Heat the butter in a large skillet over medium high heat until melted. Add garlic & cook for a few seconds. Add mushrooms & zuchinni. Stir once & then let them sit a couple minutes so that they sear & turn golden brown on the bottom. Stir and let them sit again for a minute or so. Once they are browned & starting to soften, add white wine. Reduce for 2 minutes. Turn heat to medium and pour in the cream & gorgonzola. Stir until cheese melts into sauce, but do not let the sauce simmer or boil. (turn heat down if you need to) Reduce heat to low and add the crab, shrimp and tomatoes & let them heat and soak up the sauce for a couple minutes. Stir in the parmesan. Put individual servings of pasta (you don't need to use it all) into bowls & pour sauce over top. Serve with more parmesan and lemon wedges. (or squeeze a bit of lemon over the sauce before serving.)Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com1tag:blogger.com,1999:blog-389332659142105293.post-28417204613723174512007-02-04T20:55:00.000-08:002007-02-04T21:18:03.731-08:00Spaghetti Puttanesca<div align="left">This is another all time favorite that I make for company all the time. My Dad found it on the internet years ago (9 years!) and its been a family favorite ever since. Except my parents like to slice up Italian sausage, fry the rounds separately and add at the very end to their plate of spaghetti. Since I was still a vegetarian when they came up with this, I never really liked the idea, but nowadays I have to admit a sausage round or two can be sort of tasty. <br><br></div><div align="left"></div><div align="center"><strong>Spaghetti Puttanesca</strong></div><div align="center"><em>from "100 Great Recipes from the Innovative Restaurants of Berkeley, California" by Paul Johnston. As served by Caffee Venezia</em></div><div align="center"><em></em></div><div align="left"><br><br>1/3 c olive oil</div><div align="left">9 anchovies (these melt away and you will never know they are there, I promise)</div><div align="left">8 whole garlic cloves</div><div align="left">1/4 tsp red pepper flakes</div><div align="left">28 oz can chopped tomatoes w/ juice</div><div align="left">12 kalamata olives, pitted & halved</div><div align="left">2 tsp capers, drained</div><div align="left">5 garlic cloves choppe</div><div align="left">1/3 c fresh parsley, chopped</div><div align="left">1 T fresh basil, chopped (I use a ton of it - at least 1/3 cup, equal to the parsley)</div><div align="left">1/2 to 3/4 lb spaghetti</div><div align="left"></div><div align="left"><br><br>Start your pasta water in a large pot with a couple tablespoons of salt. <br><br></div><div align="left"></div><div align="left">Heat oil in a large skillet over medium heat. Add anchovies and whole garlic cloves. (make sure the heat isn't too high or the anchovies will brown & clump together) Cook until the garlic cloves brown and the anchovies fall apart. Add the red pepper flakes and cook a few seconds more. Add the tomatoes, olives and capers. Simmer until thickened, about 30 minutes. (mine always thickens in 15-20 minutes, maybe I cook it too hot?) Cook the pasta while the sauce thickens. Add the chopped garlic, parsley and basil to the sauce and simmer a bit longer. </div><div align="left"></div><div align="left"><br><br>Toss 1/2 of the pasta with the sauce until well coated. Arrange pasta on a platter and pour the remaining sauce on top. </div><div align="left"> </div><div align="left"> </div><div align="left"></div><div align="left"><strong></strong></div><div align="center"><strong></strong></div><div align="left"></div><div align="left"><strong></strong></div><div align="left"><strong></strong></div>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-3610479920741829932007-02-02T09:42:00.000-08:002007-02-02T09:59:36.464-08:00Lemon Souffle Blueberry Pancakes<p align="left">My favorite place to have breakfast used to be the Stalk Exchange on Phinney Ridge and I would always order the Lemon Souffle Pancakes with Marionberies. Unfortunately it closed, which may be lucky for me since they charged an arm & a leg (or $8.95) for them which was a bit ridiculous. Here's the closest I've come to duplicating the recipe. I need to keep experimenting with the lemon zest & oil combination, but I'm putting it up here for my friend who requested it. </p><p align="center"><strong>Lemon Souffle Blueberry Pancakes</strong></p><p align="center"><em>adapted from "How to cook everything", Light and Fluffy Pancakes, by Mark Bittman</em></p><p align="left">1 cup milk</p><p align="left">4 eggs, separated</p><p align="left">1 cup flour</p><p align="left">Dash of salt</p><p align="left">1 T sugar</p><p align="left">1/2 t baking soda</p><p align="left">finely grated zest of lemon, to taste (no more than one whole lemon)</p><p align="left">1 T fresh lemon juice</p><p align="left">A couple drops of <a href="http://www.famousfoods.com/b-030.html">pure lemon oil</a> (optional, can replace lemon zest for a finer texture)</p><p align="left">1 cup Blueberries, fresh or frozen</p><p align="left">Butter or oil</p><p align="left"> </p><p align="left">Preheat griddle over medium-low heat while you make batter</p><p align="left">Beat together the milk and egg yolks. Mix the dry ingredients. Beat the egg whites until stiff, but not dry.</p><p align="left">Combine the dry ingredients and milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter. </p><p align="left">Add 1 t butter or oil to the skillet and when it is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful. Immediately sprinkle a few blueberries over each pancake. Cook until llightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve, or hold in a 200 degree oven for up to 15 minutes. </p><p align="left"> </p><p align="left"> </p><p align="center"><em></em> </p><p align="center"><em></em> </p>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com1tag:blogger.com,1999:blog-389332659142105293.post-72350565891290277412007-01-22T20:54:00.000-08:002007-01-22T20:56:50.299-08:00Broth<div align="center"><span style="font-size:130%;"><strong>My favorite broth</strong></span></div><img id="BLOGGER_PHOTO_ID_5023084913343220994" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZDchDP1IpP1p3ZhinNTD7Y5jSy5a5ZOKCbe7YoNgZQU6u6qcvcdpFd4Zr60z7g5Ya18aMvXjnRGmJtLt32HrSHuHE5RRPIh1aMLJqjKgK7h-qHkrXbc1B7dt8eE2XdoA-6ZSfTz7lQqa/s400/btb_chicken.jpg" border="0" />It tastes great (ranked 2nd in a Cooks Illustrated taste test) and is super convenient for just making the exact amount of broth you need. (Its a concentrate that you mix with hot water.) One jar makes 38 cups of broth, just stick it in the fridge & its ready when you need it.<br /><div align="center"></div>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com2tag:blogger.com,1999:blog-389332659142105293.post-30471087196529390762007-01-22T20:43:00.000-08:002007-01-22T20:44:30.527-08:00GarlicI like lots of garlic & just throw in as much as I feel like. If you aren't into garlic, use less in any of the recipes. 1 clove is often sufficient even though I list 4-5 cloves.Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0tag:blogger.com,1999:blog-389332659142105293.post-5434971109007965152007-01-19T15:52:00.000-08:002007-01-19T15:57:19.166-08:00Cooking with Wine1. Don't use cooking wine, ever. <br /><br />2. Buy some cheap white & red wine to cook with. Charles Shaw from Trader Joes works great. (I use the sauvignon blanc & any of the reds I happen to have)<br /><br />3. Anytime you don't finish a bottle of wine, stick it in tupperware or a baggie & freeze it. To use, defrost it enough to get it out & then toss the chunk into your recipe. <br /><br />4. Dry Vermouth can often be used in place of white wine in recipes and can sit on the shelf opened for months.Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com1tag:blogger.com,1999:blog-389332659142105293.post-43991453029920570392007-01-19T15:27:00.000-08:002007-01-19T15:51:55.316-08:00Pesto Shrimp ScampiThis has been one of my very favorite treats ever since I "stole" the recipe from the restaurant Pasta Bella (Seattle) and made it for my roommates in college. I actually just made the recipe up, based on theirs, so maybe I didn't really steal it. I made this recently for some friends and would you believe I accidentally grabbed a pint of egg nog instead of cream & dumped it in? I screamed so loud that Kyle thought I had chopped a finger off. Luckily it was still edible, just sort of sweet.<br /><br />This cooks very fast, so have the ingredients ready and don't start until you are ready to eat.<br /><br /><br /><div align="center"><strong><span style="font-size:130%;">Pesto Shrimp Scampi</span></strong></div><div align="center">Serves 2 </div><div align="center"></div><div align="left">1 lb prawns, peeled & deveined (no smaller than 26/30 per pound, the bigger the better)</div><div align="left">3 Roma tomatoes, chopped</div><div align="left">1 14oz can of quartered artichoke hearts</div><div align="left">1/2 c whipping cream (or to taste - 1/4 c is enough to make it creamy)<br />1/4 of a fresh lemon<br />1 c of dry white wine (open a bottle to drink with dinner!)</div><div align="left"><u></u></div><div align="left"><u></u></div><div align="left"><u></u></div><div align="left"><u>Pesto</u></div><div align="left">1 large bag of basil (not the tiny plastic containers)</div><div align="left">1 head of garlic</div><div align="left">1/4 c olive oil</div><div align="left"></div><div align="left">Parmesan</div><div align="left">lots of crusty bread</div><div align="left"></div><div align="left"><br />First, prepare the "pesto". (You could also buy good quality prepared pesto and omit some garlic, oil & the basil) In a food processor, chop up 4-8 cloves of garlic. Remove 1/2 of it & save. Add basil leaves (not the stems) to the processor and enough oil to get it all pureed together. 1/4 cup oil should be enough, and you can add up to 2T water to help get it mixed together. You should have about 3/4 cup pesto when you are finished.</div><div align="left"></div><div align="left"><br />Heat 2 T olive oil over medium high heat. Add shrimp, garlic & about 1/4 tsp of salt. Stir to coat and cook for a minute or so until the shrimp start to turn pink but are NOT cooked through.<br /><br />Dump in the white wine & turn the heat to high so it simmers quickly. Add tomatoes & artichoke hearts & let the wine reduce down for about 2-4 minutes, depending on how big your shrimp are. If you boil too long, the shrimp will overcook, so be careful! Large shrimp give you more time to boil down the wine.</div><div align="left"></div><div align="left"><br />Stir in the cream and let it heat till bubbling again. Turn heat to low. Stir in the pesto & squeeze the lemon wedge over it all. Remove from heat, sprinkle with parmesan & grind some fresh pepper over the top. </div><div align="left"></div><div align="left"><br />Serve in soup bowls with lots of bread on the side to mop up the sauce. You can also put this over pasta, but its not as fun. </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><span style="font-size:130%;"></span></div>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com4tag:blogger.com,1999:blog-389332659142105293.post-23677205652612910492007-01-19T14:56:00.000-08:002007-01-19T15:26:47.720-08:00Kari's "leftover" Italian Soup<div align="center"><strong><span style="font-size:130%;">Kari's Italian Soup<br /><br /></span></strong></div><div align="center"><strong><span style="font-size:130%;"></span></strong></div><div align="center"><strong><span style="font-size:130%;"></span></strong></div><div align="left"><span style="font-size:130%;"></span></div><div align="left">1 pkg ground Italian sausage</div><div align="left">Chopped Garlic cloves (to taste, I use 3-5) </div><div align="left">1 cup chopped carrots</div><div align="left">1 cup chopped onions</div><div align="left">Leftover veggies you have on hand like fresh tomatoes, zuchinni, mushrooms, red bell peppers....</div><div align="left">1 14oz can chopped tomatoes</div><div align="left">1 can small white beans, drained and rinsed</div><div align="left">1 cup jarred tomatoe sauce (if you have it handy)</div><div align="left">3-5 cups chicken broth (depending on how many veggies you use)</div><div align="left">Italian herbs like oregano, parsley, basil or thyme (dried or fresh)</div><div align="left">1 cup macaroni</div><div align="left"></div><div align="left">Kale or spinach (optional)</div><div align="left">Shredded parmesan</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><br />Cook sausage in a medium saucepan until crumbly. If there is too much fat rendered, dump some out. (but fat does make tasty soup) Add carrots and onions and a dash of olive oil, cook until softened. Add any zuchinni, mushrooms or other leftover veggies that sound good to you and cook a couple minutes more. (do not add kale or spinach yet) Add chopped garlic and cook until fragrant.<br /><br />Add chopped tomatoes, white beans and enough chicken broth to make it as soupy as you like it. If you have jarred tomato sauce, add enough to give it some color & extra flavor. Add herbs to taste, about 2-3 tsp total. (oregano is a must) Once soup is bubbling, add some macaroni.<br /><br />When the macaroni is cooked, the soup is done. If you have kale or spinach, add some at the very end so that it wilts into the soup. Kale is really great because it doesn't get slimy like spinach. </div><div align="left"></div><div align="left"></div><div align="left"><br /><br />Serve topped with parmesan and a little drizzle of olive oil. </div><div align="left"></div><div align="left"></div><div align="left"><span style="font-size:130%;"></span></div>Karihttp://www.blogger.com/profile/08691231147550824280noreply@blogger.com0