Recently bought 2 fresh leeks for potato and leek soup, but had too many leftover from the recipe. They were just sitting in the fridge ready to use up. Coincidentally, I had leftover cooked pork loin. “Alexa, what can I do with leeks and pork?”NOT REALLY…you know by now I am a big fan of Pinterest in these situations. She/he never fails me. This recipe looks long, but only because of the seasonings. It called for sweet corn (unusual for hot and sour soup); I substituted a small can of corn, but I would omit next time…As you can see in the photo, I omitted the Ramen noodles to cut carbs.
P.S. If you have never used fresh leeks they MUST be sliced down the middle first and thoroughly washed as they contain sand or dirt from where they were grown.
Hot and Sour Soup
1 Tablespoon Oil
1 leek roughly sliced(after thorough washing)
1 1/2 cups sweet corn(OPTIONAL)
2 mushrooms sliced
4 cups chicken Stock
1/8 Teaspoon nutmeg grated
1/8 Teaspoon black pepper
1 Tablespoon red chili pepper flakes
1 Tablespoon brown sugar
2 Tablespoon soy sauce
1 Tablespoon fish sauce
1 Teaspoon rice vinegar
1 cup chopped pork loin cooked
2.65 ounces Ramen noodles(OPTIONAL)*
Juice of 1 lime
1. Heat up a shallow pan, add the oil.
2. Throw in the sliced leeks and fry soft for 2 minutes.
3. Add the sweet corn and mushroom. Stir and mix well.
4. Pour in the broth mixed with water.
5. Season with nutmeg, black pepper, chili flakes, brown sugar, soy sauce, fish sauce, vinegar.Add in the chopped cooked pork loin.
6. Mix the whole content well and let it cook covered until the sweet corn is getting soft. This might take 10 minutes.
7. At the end add the noodles and cook those soft for another 5 minutes uncovered.*
8. Remove from heat and pour in the lime juice. Mix the soup well and serve hot.
Really enjoyed this recipe even though it looks kinda blah in my photo. Ran out of thyme for garnish…LOL.
Skillet Chicken and Mushroom Wine Sauce
3 boneless, skinless chicken breasts, cut diagonally into cutlets
½ cup all-purpose flour
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
12 ounces mushrooms, cleaned and thick sliced
4 tablespoons unsalted butter, divided
1 tablespoons olive oil
2 garlic cloves, minced
2 large shallots, sliced thin
1 ½ cups chicken broth, low sodium
½ cup dry white wine
½ cup heavy cream
2 large springs of fresh thyme
1 teaspoon Dijon mustard
2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
1. Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
4. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.
5. Add the sliced shallots to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.
Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles
When you wake up an hour or so before your spouse you might as well make a nice breakfast, right? If you have too many eggs and spinach you might as well put them to use. “Alexa, what can I make?” Oops, I forgot I don’t use Alexa. “Pinterest, what can I make?”
Firstly if you did not already know it, a frittata is essentially an omelette which you prepare in an ovenproof skillet and finish in the oven. This can be used for breakfast, lunch or dinner…so give it a try!
I N G RE D I E N T S:
5 large eggs
1/2 cup milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Dash of hot sauce (optional)
Kosher salt and freshly ground black pepper, to taste
4 slices bacon, diced
2 cloves garlic, diced
8 ounces cremini mushrooms or whatever you have on hand, thinly sliced
2 cups baby spinach fresh or a small package of frozen unthawed
1 Roma tomato, diced
small red pepper chopped for colour
Preheat oven to 425 degrees F.
In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
Heat a large ovenproof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate. (OR cheat and use precooked bacon)
Add garlic and mushrooms to the skillet (adding a little oil if using precooked bacon), and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
Place into oven and bake until top is set and golden brown, about 14-15 minutes.
I LOVE chicken pot pie! I dont make crusts…LOL. Nor can I buy the store-bought crusts here. With some leftover Costco roasted chicken, I yearned for pie. FYI…Bisquick isn’t available here either. Turning to my trusty Pinterest, I found this recipe. It was awesome!!!! I left out the mushrooms and added chopped red pepper… The diced veggies looked great so I added a photo of them too!
CHICKEN POT PIE SOUP
COOK TIME: 15 MINS
4 Tablespoons butter or olive oil
1 medium onion, peeled and diced
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, peeled and minced
1 chopped red pepper
4 ounces button or baby Bella mushrooms, diced
1/3 cup all-purpose or white whole wheat flour
3 cups chicken stock
2 cups milk
3 cups shredded cooked chicken
1 pound Yukon gold potatoes, diced (I used a can of diced potatoes)
1 cup frozen corn (I used a small can )
1 cup frozen peas (I used a small can)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly-cracked black pepper
oyster crackers (instead of the crust)
Heat butter in largestockpotover medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, peppers and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and sauté for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
Taste the soup and season with additional salt and pepper, if needed.
Serve immediately, with crackers on top or on the side, if desired.
Thanks to all of you who follow and view my blog. As of today I have reached 13000 VIEWS and over 5400 Visitors!!! Hope you will continue to spread the word…hope you still have time to try this wonderful salad…
Today’s Caesar salad is tomorrows Mediterranean Caesar Salad if you have left over homemade dressing…which I always do. I just substituted the Parmesan and sliced mushrooms for feta cheese and black olives. You could even add a few garbanzo beans for added protein and texture. We actually liked it better tha the original Caesar!
Mediterranean Caesar Salad
The Dressing –
1 ½ teaspoons fish sauce or use the traditional anchovy paste (TIP)
3 or 4 crushed garlic cloves
1 T. Dijon mustard
1 T. lemon or lime juice
1 T. red wine vinegar
1 egg yolk
¾ cup oil (NOT olive oil) vegetable oil
Blend all ingredients in a shaker,. Shake and refrigerate until needed…
The Salad –
Romaine lettuce torn in pieces
2 or 3 sliced green onions
3 or 4 strips crisp bacon crumbled
Black olives halved (to taste)
Feta cheese (to taste…I like lots)
Caesar bread crouton
*For more protein throw in a few canned garbanzo beans
Before you even get started on me, yes I love liver, but not the way my mother overcooked it after dredging it in flour! Quite a few months back we found a lamb store here and we purchased this lamb liver to try. Where else would I turn but Pinterest? The recipe could be made with any liver…well maybe not chicken…cluck cluck. Leftovers were great for breakfast with fried eggs on the top. Trust me!! Let me know if you try it…Chuck? LOL
Lamb Liver and Bacon Casserole
– 500 g lamb’s liver, trimmed and cut into small pieces ( try baby beef)
– 2 tablespoons olive oil
– 230 g rind less smoked bacon rashes, cut into pieces
– 2 small onions, chopped
– 2 cups mushrooms, cut into quarters
– 2 tablespoons plain flour
– 150 ml hot water
– 1 teaspoon smoke sweet paprika powder
– 1 tablespoon soy sauce
– salt and pepper
Heat the oil in a casserole dish and stir-fry the bacon until crisp. Add the onion and continue frying until the onion is soft. Add the mushrooms and fry for another 3 minutes. Using a slotted spoon (to make sure that oil and bacon fat will stay in the casserole dish), remove the bacon and vegetables and put aside.
Add the liver to the remaining fat and cook over a medium heat for about 4 minutes, turning so it’s seared and cook all around. Remove from the dish and keep warm.
Must be the cold season down here as I realize I am posting another casserole. I have always enjoyed broccoli casserole but was never quite happy with the mushroom soup. Et voila? Pinterest to the rescue. Served this to company with a lite salad and baked potatoes. All agreed it was really good. Hope you will try it…Easter is coming and this would be great for a buffet.
Broccoli Casserole From Scratch
Serves: 8 servings
Made completely from scratch, this broccoli casserole is filled with fresh broccoli, mushrooms, cheddar cheese, and a homemade cream sauce. A buttery, cheesy breadcrumb topping adds a crispy finishing touch to this classic dish.
• 2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)
• 6 tbsp. butter, divided
• 1 cup finely chopped button mushrooms
• ¼ cup flour
• 1 cup milk (whole or 2% preferred)
• ½ cup half-n-half (I omitted with no appreciable difference)
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• ½ cup Greek yogurt
• 1 cup finely chopped yellow onion
• 1 egg, lightly beaten
• 1 ½ cups grated cheddar cheese, divided ( I used old white cheddar)
• 1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided
1. Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.
3. Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.
4. In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.
5. Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.
6. Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
7. Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.
Okay, so I was going to end this blog once I reached 250 posts! We were heading off on a trip to Oaxaca and Puebla and I thought it was a good time to put this blog to rest. The trip was great and now I am invigorated to continue on. (If you are interested in the latest trip then follow this link – www.oaxaca2016.wordpress.com )
This is another Costco recipe – too many mushrooms again! Hope you will enjoy it. It would be great for a brunch!
4 -5 large boneless chicken breasts, trimmed and cut into 1 -inch thick strips
Salt and Pepper to taste
1 cup all-purpose flour to coat the chicken
6 Tbsp olive oil, divided
1 pound fresh mushrooms, thickly sliced
1 medium onion, finely diced
3 garlic cloves, minced
Ingredients for the Sauce:
3 Tbsp unsalted butter
3 Tbsp all-purpose flour for the sauce
1 1/2 cups chicken broth
1 Tbsp lemon juice
1 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)’OR plain yogurt
1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and sauté until golden. Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.
2. 2. Wipe down the skillet with a paper towel. Add 3 Tbsp oil along with sliced mushrooms and diced onions and sauté until soft and golden. Add garlic and sauté another 1-2 min. Spread mixture over the chicken.
3. 3. In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
4. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste
5. 5. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.
Check out more of Natasha’s blog, from where I found this recipe!
Blame it on Costco! Too many great vegetables luring us to buy them. The result…better cook these before they spoil! Pinterest to the rescue, another great recipe worth sharing.
Ultimate Vegetable Soup
3 cloves garlic
1 1/2 cups cabbage (I skipped the cabbage this time)
2 cups broccoli
2 cups cauliflower
1 1/2 cups sliced mushrooms
1 1/2 cups cut green beans (frozen or fresh)
1 1/2 cups peas (frozen) (didn’t have any)
1 1/2 cups corn (frozen or canned)
Large handful spinach, or more (skipped this too)
15 oz. can diced tomatoes (and/or fresh)
8 cups vegetable broth
Salt to taste
Prep veggies: mince garlic and dice onion, carrots, zucchini, mushrooms. Roughly chop cabbage if using, and cut broccoli and cauliflower into small bite-sized pieces.
In a large stockpot over medium heat, saute onion for 5-7 minutes. Add garlic and cook 30 seconds.
Add broth, tomatoes with juice, and all veggies (except spinach if using).
Increase heat and bring to a boil.
Reduce heat, cover, and simmer for 20-30 minutes or until veggies are desired tenderness.
Stir in spinach or not, and salt to taste.
Vegetable soup freezes wonderfully!
The frozen veggies work great as “fillers” if you want to quickly and easily add more veggies.