Zucchini and Meyer Lemon Soup

Ahhhhh, the sun is shining, the day is bright, and ... well... it's about 10 degrees outside right now. How I love Boston in the early spring. As the last vestiges of winter remain, I find myself daydreaming about warmer days ahead. Though I usually try to purchase food products that are seasonal and local, I just couldn't help myself from picking up some items that reminded me of sitting on my back porch with a warm breeze, a cool drink, and a plateful of fresh summer produce.

The Zucchini and Meyer Lemon Soup below is vibrant and fresh. The hint of citrus from the sweet Meyer Lemons enhances the delicate, buttery taste of the zucchini. Spinach adds extra color and nutrients and potatoes are used instead of cream to thicken the consistency of the soup. In addition, a few spices like red pepper and cumin add a smoky backsplash to the dish. Perhaps the best thing about this soup is that it can be served warm or chilled, with just about any garnish. Try adding lemon slices and greek yogurt, olive oil and "Creamy Basil Sauce" from the previous post, or crumbled blue cheese and walnuts.

Zucchini and Meyer Lemon Soup
Makes 4-6 servings


Ingredients


2 T Olive oil, plus any for garnish
1 T Butter
6 c. water or low-sodium vegetable broth
2 medium Zucchini, cut into 1/2" slices
2 medium Idaho or Russet Potatoes, chopped into 1" cubes
1/2 medium Yellow Onion
1 clove garlic, chopped
3 cups Spinach, washed and trimmed of stems
2 T Meyer Lemon juice, plus zest if desired
2 tsp. salt
Pepper to taste
1 tsp. cumin
1 tsp. cayenne pepper

Method


1. In the bottom of a large pot, heat the butter and oil over medium heat. When the butter is melted, add the onion, garlic, and zucchini. Sautee the ingredients for about ten minutes, allowing the vegetables to soften and turn a light golden color. Season with salt and pepper.

2. Add the water or broth (I like to use a 50/50 mixture) and bring to a simmer.

3. Add the spinach and potatoes and cook until the potatoes are tender. The amount of time will depend on how large you cut your potatoes. Nice 1" cubes should cook through in just about ten to fifteen minutes.

4. Now is the fun part! Remove the soup from the heat. Take out your handy immersion (hand-held blender) and puree the soup mixture.  Alternatively, you can puree the soup in a blender or other similar device. If you want an extra smooth soup, you can also sieve your soup using cheesecloth or the like. However, I don't usually find that necessary.

5. Before serving, add the juice of the Meyer Lemon, cumin, and red pepper. Add some lemon zest for an extra citrus kick. Also, taste for salt and pepper and add if necessary. Garnish with a lemon twist, greek yogurt, feta cheese, olive oil, basil sauce, or anything else your heart desires. Most of all, enjoy :)

Poached Eggs with Creamy Basil Sauce

In these cold winter months, my boyfriend and I love to spend the time inside cooking for each other. We both love to cook and love to experiment with new recipes and new foods. I love learning about traditional recipes from his home in Peru and, in turn, I introduce him to some of my French and Portuguese family recipes.

The recipe below is inspired by a delicious basil sauce that my boyfriend makes to top just about anything, from meats, to soups, to fried eggs. He makes the sauce with fresh basil, vegetable stock, cream, and salt and pepper, and I can honestly eat it by the spoonful. It's a lovely, bright green elixir of intense herb flavor. While the sauce is filled with vitamins and minerals, it also packs on some extra fat and salt content because of the stock and cream.(Interested in the nutrition info for basil? Check here: http://nutritiondata.self.com/facts/spices-and-herbs/213/2). I decided to make a slightly lighter version of the sauce for health geeks like myself, while trying to keep the creamy, delicious consistency and taste. 

Poached eggs can be equally delicious and creamy, if made with a little love and care. I think that a lot of people are scared of trying to poach eggs because they think it can be time consuming and tricky. In fact, besides the time it takes to boil a pot of water, the eggs only take about 3-4 minutes to cook and there is no preparation necessary. All you need is some fresh eggs, boiling water, and a tad bit of vinegar. 

I hope you enjoy the recipe for Poached Eggs with Creamy Basil Sauce. The vibrant colors and fresh flavors bring me back to warmer days. 

How to Poach an Egg

1. Fill a large pot 1/2 to 3/4 full of water. Add a splash of white vinegar and bring to a boil. (Note: other vinegars will also work to keep the egg together in the water but may alter the color of the egg). 

2. Crack your egg into a small dish or shallow cup. 

3. When the water is boiling, use a slotted spoon to swirl the water around the pot. By creating this whirlpool, you are briefly lowering the temperature of the water so that the large bubbles won't mess up your egg when you drop it in.

4. Quickly and gently drop your egg into the middle of the whirlpool. You may lose some of the whites of the egg but the vinegar helps keep the majority of the egg together. Cook your egg for 3 to 4 minutes, depending on your stove and how hard you like the yolk. I cooked my eggs for 3 1/2 minutes to get a semi soft yolk that was just a tiny bit runny. 

5. Voila! Remove your egg from the water with a slotted spoon, draining any excess water. Eat and enjoy!

Creamy Basil Sauce

Ingredients

1 cup fresh basil, stems removed and roughly chopped

1/2 cup fresh spinach, stems removed and roughly chopped

2 cloves garlic, roughly chopped

1 oz (about 1 1/2 T) goat cheese (low fat if possible)

1/4 cup olive oil

2 T water or low sodium vegetable stock

1 T cayenne pepper

1 tsp salt

1 tsp white pepper

1. Combine all ingredients in a food processor or blender and puree to a smooth, creamy texture. You may need a little more or less water/stock to allow for a liquid consistency. 

The recipe should make about a full cup of the basil sauce, enough for 2-4 servings of the poached eggs and basil sauce. To garnish the dish, put the eggs in the bottom of the bowl and spoon 2-3 T of basil sauce around and over the eggs. Sprinkle with cayenne pepper and a few chopped walnuts (they add great texture and taste). Add a couple of leaves of basil and enjoy!

Bon appetit :)

Spinach, Edamame, and Orange Salad with Blue Cheese Vinaigrette

I've been reading a lot of recipes lately for winter salads that mix citrus fruits with more mild ingredients like greens and avocado. The combination sounds enticing and so I thought I'd do my own version to pump up the taste and nutritional value of the winter salad.

I decided to combine spinach, edamame, and oranges with a yummy blue cheese vinaigrette. Spinach, especially raw spinach, is heaping with vitamins and nutrients. To give you an idea, spinach contains vitamins B1, B2, B3, B5, B6, C, E, K, and Folate. Spinach also contains almost as much Beta Carotene as carrots! In addition to spinach, this salad contains edamame, which is full of protein, fiber, omega 3's, calcium, and B vitamins. Oranges, of course, are a great source of vitamin C, which can be so important for staving off those winter colds! What most people don't know is that oranges also contain potassium, folate, and fiber.

The dressing on this salad provides some tangy, creamy flavor. Making a vinaigrette rather than a mayo based dressing ups the omega 3's and reduces the fat and calorie content.

I hope you enjoy this uplifting winter salad as much as I do. Make it a regular part of your diet and help fight off those winter doldrums!

Spinach, Edamame, and Orange Salad


1 cup baby spinach, cleaned


2 T shelled edamame (soybeans)


1 medium orange

Remove the peel from the orange and use a sharp knife to cut off as much of the white pith as possible. Cut the orange into small segments and add to the spinach and the edamame.

Salad serves 2 as an appetizer or snack and serves 1 as a light meal.

Blue Cheese Vinaigrette


2 T crumbled blue cheese


1/4 cup red wine vinegar


3/4 cup olive oil (a little less if you want it tangier)


1 tsp sea salt


1 tsp black pepper


Put the salt, pepper, and vinegar in a small bowl. Slowly add the olive oil while using a fork or whisk to emulsify the mixture. When finished, add the blue cheese and gently stir into the dressing. Any extra dressing can be refrigerated for a few days.

Pour about 2 T of the dressing over each salad and enjoy!

Heavenly Chocolate Truffles

We've all been there.... the smell of chocolate wafting through open doors, the temptation of something sweet while struggling through our holiday shopping, the satisfaction of licking melted chocolate and bits of hazelnut off of our fingers. Ok, maybe I'm getting carried away. The point is that I am always tempted to buy chocolates from stores like Godiva, especially during the holiday season. The problem is that I have to break open the piggy bank to buy a small box of them, and at this time of the year, that's not realistic. So I decided to take matters into my own hands and make some chocolate truffles at home. The process takes a little bit of time but is easy and versatile.

The first step in making chocolate truffles is to make the chocolate ganache center. I've listed a fairly basic recipe below with a little kick of extra flavor. However, an easy way to add more flavor is to replace the vanilla extract with a flavored liquer like Amaretto, Bailey's, or Grand Marnier.

The second part in making truffles is when you get to unleash your creativity. Find different chocolates to melt and drizzle over the ganache centers, use cocoa powder, coconut, almonds, hazelnuts, or any other topping you would like. You can even get fancy and use gold foil to decorate your truffles. Look for gold foil in specialty bakery supply and grocery stores. 

Make these scrumptious little desserts as a treat for yourself or wrap them up for an inexpensive but sophisticated holiday gift! 

Chocolate Ganache (for truffles)


8 oz bittersweet or semisweet chocolate, small morsels or well chopped
(I used Ghirardelli 60% cacao)


1/2 cup heavy whipping cream


1 tsp vanilla extract


1 tsp cinnamon


1/2 tsp cayenne pepper


Directions


In a small pan, gently heat the whipping cream until simmering. Be sure to scrape the sides of the pan regularly to prevent any buildup. 


Place the chocolate into a separate bowl. When the whipping cream has come to a simmer, take off of the heat and pour over the chocolate. Add the vanilla and spices. 


Allow the hot cream to sit for one minute over the chocolate, then blend in so that the chocolate is fully melted and the mixture is smooth. Pour the mixture into a shallow pan and refrigerate for at least 2 hours. 

To shape the ganache into the traditional round truffle shape, there are a couple of options. You can use a melon baller, two small spoons, or your hands. I even modified this a bit and used one spoon and my hand. Be sure to keep hands cool by washing them in cold water as it will melt the chocolate. Also, be prepared to get a  bit messy :) As you shape the ganache into balls, place them on a flat pan or plate covered in wax paper (absolutely essential to prevent sticking). 

Once your ganache is shaped, prepare any melted chocolate or other toppings for your chocolates. I decided to melt white chocolate, milk chocolate, and my remaining dark chocolate. When coating the ganache with melted chocolate, it will tend to melt a bit. Try placing the ganache on one spoon and using a second spoon to pour the melted chocolate over it. Place the coated chocolates on fresh wax paper. In addition to melted chocolate, I also used unsweetened cocoa powder, shredded coconut, and chopped hazelnuts for toppings. Get creative and feel free to try something completely new! 

The recipe makes about 25-35 truffles, depending on size. 

Cranberry Lemon and Honey Ricotta Cake with Cranberry Jam

While I was out holiday shopping ('tis the season), I came across a premade Ricotta Cake that sounded just scrumptious. So I bought some ricotta cheese and decided to experiment with a recipe at home. I also bought a bag of big, juicy fresh cranberries because I thought they would be a lovely addition to the cake. 


I found a recipe online that I used as the basis for my Cranberry Lemon Ricotta Cake with Honey and Cranberry Jam. The original recipe for a Lemon Ricotta Cake is found at the following link: http://storybookwoods.typepad.com/storybook_woods/2009/03/lemon-ricotta-cake-w-strawberry-sauce.html . I made a couple of adjustments by adding a bit more flour, adding honey, and adding fresh cranberries. In addition, I also made a quick cranberry jam to top the cake. 


One note: If you don't want the cake to be as tart, try using frozen or dried cranberries. The dried berries especially will be much sweeter. Personally, I like a bit of tartness in the cake but that is simply my preference. 


The cake turned out to be a lovely sweet and tart mid day or night time treat. It's perfect with a cup of tea and a good book! 

Cranberry Lemon and Honey Ricotta Cake 


Ingredients

1 cup ricotta

1 cup fresh cranberries

1/2 cup sugar

2 T. Honey

3 eggs

1 T vanilla

the zest from one lemon

1 tsp salt

3/4 cup all purpose flour

1 T baking powder

Directions


Preheat the oven to 325 F. 


Mix together ricotta, sugar, eggs, lemon peel, vanilla, and honey. In a small, separate bowl mix the flour, baking powder, and salt. Slowly add the dry mixture into the ricotta mixture, making sure to smooth out any lumps. Add the cranberries and gently fold through the batter. Pour batter into a greased 9" pan and bake until a skewer inserted into the center comes clean, about 25-35 minutes. 

Cranberry Jam


Ingredients


1 cup fresh cranberries
1/4 cup sugar
1/4 cup water
1 T. Honey
1 tsp. cinnamon
1 tsp. nutmeg
1 T. lemon or orange zest

Directions


In a small saucepan, mix all ingredients together and cook over medium-low heat. Allow the simmer gently until the cranberries fall apart and lose shape (about 20 minutes). Serve warm over the ricotta cake. 

Finger-Lickin' Carrot Chicken

When the weather outside is frightful, this sticky, spiced chicken recipe will really warm you up. Serve it with spinach and roasted sweet potatoes (like I did) or experiment with mashed potatoes, rice, couscous, or anything else your heart desires!

"But why carrot?" you ask..."Carrot juice is ....gross....something my grandma drinks...etc etc". I certainly agreed when I first read Laura Calder's version of this recipe in her truly wonderful little book "French Food at Home". However, she was insistent that when cooked down, the carrot juice produces a sweet and sticky elixir that coats the chicken with its syrupy goodness. Well, of course, I had to give it a try.

It was love at first ...well...taste. In the couple of years since I stumbled upon this recipe, I've made a few changes that I think really add to the complexity of flavors in the dish. The traditional winter spices of nutmeg and cinnamon (and the not so traditional cayenne pepper) really give your taste buds an extra burst of warmth. I also replaced one third of the carrot juice with orange juice and threw in a little honey to pick up on the sweetness of the juices.

The full recipe is below. Please let me know what you think!

Finger-Lickin' Carrot Chicken

Ingredients

1/2 small yellow onion, chopped

1 clove garlic, chopped

1 1/2 lb. chicken drumsticks/thighs (skin and bone in for more flavor)

1 T. olive oil

1 tsp. butter

2 cups carrot juice

1 cup orange juice

1 T. honey

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cayenne pepper

salt and pepper to taste

Method

In a large pot, heat the butter and oil on medium heat. Add the chopped onion and garlic and cook until the onion softens and turns translucent. Add the chicken pieces, salt and pepper to taste, and allow to brown well for a few minutes on all sides. 

While the chicken is browning, make the juice mixture by combining the carrot juice, orange juice, honey, and spices. Whisk together to make sure the spices and honey are well distributed throughout the juice mixture. It will be easier to mix the honey in if the juices are at room temperature. 

When the chicken has browned, add half the juice mixture to the pot. Bring to a simmer and allow the juice mixture to reduce considerably, while turning the chicken every ten minutes or so. When the first half of the juice has reduced down to less than half of the original volume, add the remaining juice and allow to reduce again.

 Be patient as the juice may take 30-40 minutes to reduce. The final product will be about a half cup of thick, syrupy goodness coating your chicken pieces and the bottom of the pan.

Enjoy!

Gametime: Philly Cheese Steak Sandwich

Get excited- it's time to satisfy your craving for this classic American sandwich!

I recently completed a project at school in which three other classmates and I had to develop a healthier version of the original Philly Cheesesteak Sandwich. Now, I know everyone has their own preferences and beliefs about this meal (a "secret" cheese sauce or a certain combination of sauteed onions and mushrooms...), so we chose to use the most basic recipe we could find as our "original" recipe. The recipe is below: 

Original Recipe: Philly Cheese Steak
Courtesy:  http://philadelphia.about.com/od/regionalfoods/r/pats_steak_recipe.htm
Ingredients:

• 32 oz. Thin-sliced Rib Eye or Eye Roll Steak
• 6 tablespoons Soybean oil
• Cheese (Cheez Whiz® recommend), but American or Provolone works fine
• 4 Hoagie Rolls
• 1 cup White Onion

Preparation:

1. Slice and chop the onion.
2. Slice the hoagie buns like hot dog buns so that there is a “hinge” on the bun.

Cooking/Assembly

1. Add 2 tablespoons of oil to a non-stick or iron skillet and sear the meat for about 5 minutes to medium-rare, remove the meat, let it cool, and slice thinly.
2. Heat an iron skillet or a non-stick pan over medium heat.
3. Add 3 tablespoons of oil to the pan and sauté the onions to desired doneness.
4. Remove the onions, then add the remaining oil and sauté the slices of meat quickly on both sides.
5. While the meat is cooking, melt the Cheez Whiz® in a double boiler or in the microwave.
6. Once the meat is done, place 8 oz. of the meat into the rolls.
7. Add onions, and pour the Cheez Whiz® over top. 

 Now, our goal was to reach several nutrition goals with this recipe, including reducing the total and saturated fat, reducing salt, and increasing the amount of vegetables and whole grains. So, we reworked the recipe a bit and tried out some new flavors. The portion sizes were also tweaked a bit. We decided to change the cut of meat and to replace the Cheez Whiz (sorry cheese spray lovers) with a combination of low fat provolone and fat free mozzarella. The mozzarella cheese makes the mixture super gooey and delicious, just the way a Philly Cheese Steak should be! Also, we added mushrooms, onion, and green and red bell peppers...mmmmmm! The revised recipe is below:

Modified Recipe
Recipe: Alternative Healthy Philly Cheese Steak Sandwich (Serves 4)

Ingredients

• 4 Whole Wheat Hoagies
• 12 oz Rib Eye Steak
• 1 cup chopped White Onion
• 1 cup chopped Sweet Red Bell Peppers
• 1 cup chopped Sweet Green Bell Peppers
• 1 cup chopped Fresh Brown Mushrooms
• ½ cup Reduced fat Provolone Cheese
• ½ cup Fat free Mozzarella Cheese
• Cooking Spray

Preparation:

1. Chop the onion, mushrooms, and peppers. 
2. Slice the hoagie buns like hot dog buns so that there is a “hinge” on the bun.
3. Spray a warm non-stick or iron skillet with cooking spray and sear the meat for about 5 minutes to medium-rare, let it cool, and slice thinly.

Cooking/ Assembly:

1. Add some cooking spray to a large frying pan and begin to sautee the onions on medium heat. After a few minutes, add the mushrooms and the bell peppers. 
2. When the vegetables are soft and the onions are caramelized, add the sliced steak into the pan. Allow to warm up (about 1 minute).
3. Next, reduce the heat to very low. Add the provolone and mozzarella cheese and mix together until it melts. Remove from heat. 
4. Toast the hoagie buns or bake at 400 F for about five minutes. Add the meat, cheese, vegetable mixture and enjoy!

If you are interested in the Nutrition information, you should check out the page for "Philly Cheese Steak Nutrition Label". You won't believe what a few simple changes did for the recipe! I'll give you a sneak peak: The total calories dropped from over 1000 calories per serving to under 500 calories per serving.

Special thanks to my group members who worked so hard on this project: WG, BC, and SW. Great Job Girls!!!