Thursday, January 13, 2011

Leftover Sausages from Tuesday Night

Grill or cook under broiler until done.  

Tomato & Pepper Soup

Adapted from Martha Stewart

Serves 4 (or serve 2 and freeze 2 portions)

3 garlic cloves, minced

1/2 teaspoon red pepper flakes

1 teaspoon ground coriander

3/4 teaspoon sea salt

1/8 teaspoon caraway seeds

2 tablespoons extra-virgin olive oil

2 cups crushed canned tomatoes, with juice

3/4 cup drained jarred roasted red peppers, rinsed

3 1/2 cups homemade or low-sodium store-bought chicken stock or broth

Sour cream, for serving

Parsley sprigs, for garnish

Use the back of a spoon to crush the garlic, pepper flakes, coriander, salt and caraway to form a paste.  

Heat oil in a saucepan over medium heat.  Add garlic paste and cook until just softened, about 3 minutes.

Stir in tomatoes, roasted red peppers, and stock.  Simmer, stirring often, for 15 minutes.  Let cool slightly.

Use a stick blender to puree soup, or, working in batches, carefully puree soup in a blender.  Rewarm if necessary.  Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.  

Wednesday, January 12, 2011

Oven-Finished Pork Chops

Serves 2

2 free range pork chops

Olive oil or coconut oil

Sea salt and fresh ground pepper

Preheat oven to 350 F.

Season both sides of the pork chops with salt and pepper.

Add 1-2 tablespoons of oil to a cast iron or oven safe skillet.  Warm over medium heat and swirl to coat bottom of pan lightly with oil.  Add the pork chops and cook until lightly browned, 3-5 minutes.  Turn over and cook until other side is lightly browned, an additional 3-5 minutes.

Place pork chops in oven and cook 5-10 minutes, or until an instant read thermometer reads 155 F.

Let chops rest for several minutes, tented by foil, until ready to serve.

Blood Orange Salad

Serves 2

1 blood orange

1 head radicchio, quartered, separated and washed

1 head butter lettuce, washed and torn into bite sized pieces

2 celery stalks, cut into 1/4 think slices, diagonally

1/4 cup toasted walnut halves or pieces 

2 teaspoons extra-virgin olive oil

2 teaspoons white wine vinegar

Sea salt and fresh ground pepper

Supreme the orange.  Squeeze the juice from the peel and membranes into the bottom of your salad bowl.  You should have about 2 tablespoons of juice.  Whisk in the olive oil and vinegar.  Season lightly with salt and pepper.

Toss the orange segments with the radicchio, butter lettuce, walnuts and celery in the salad bowl until coated with the vinaigrette.  Add salt and pepper to taste.

Serve immediately.

Tuesday, January 11, 2011

Grilled Jolie Vue Sausage & Pears
Adapted from Martha Stewart

Serves 2

Juice of 1 lemon
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
Sea salt and pepper
2 firm, ripe pears, cut into 1/4 thick slices
4 sausages of your choice (mildly spiced chicken or pork would be lovely)
Fresh thyme for garnish

Preheat grill or grill pan to medium-high.  Grill sausages, turning frequently, until cooked through.

Meanwhile, whisk the lemon juice, mustard and olive oil.  Season with salt and pepper to taste.  Toss the pear slices in 2 tablespoons of the dressing.

Grill pears until softened and lightly browned, 4 to 5 minutes per side.

Top the sausage and pears with thyme sprigs and serve with the remaining dressing.

Endive-Celery Slaw
Adapted from Martha Stewart


Serves 2 with leftovers for lunch the next day

2 ribs of celery
2 Belgian endives
1 1/2 ounces feta cheese (or blue cheese, preferably something delicious from California, if you're cheating)
1 tablespoon red wine vinegar
Sea salt and pepper
2 tablespoons extra virgin olive oil

Cut celery into 3 inch pieces, then slice each piece lengthwise into matchsticks.  Halve each endive lengthwise, cut out core and slide each half into matchsticks.

Whisk together feta cheese, vinegar, small pinch of salt and pepper in a large bowl.  Whisk in oil until emulsified.

Toss celery and endive with dressing.  Refrigerate until ready to serve.

Monday, January 10, 2011

Tilapia Filet with Gremolata and Green Beans
Adapted from Rachel Ray Just in Time

Serves 2 generously


2 tilapia filets
Olive oil or coconut oil
Sea salt and black pepper
1-1/2 teaspoons anchovy paste
2 -3 garlic cloves, minced
1 teaspoon red pepper flakes
3 tablespoons drained and rinsed capers
1/2 cup pitted black olives, chopped
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
1 pint grape tomatoes, halved, or cherry tomatoes, quartered
2 fistfulls of fresh haricots verts or green beans, blanched or steamed until slightly undercooked and still firm
1 lemon, halved

Lightly coat grill pan, griddle or large non-stick skillet with oil and preheat to medium-high heat.

Season the fish with salt and pepper.  Cook the fish for 3-4 minutes on each side until slightly browned and crispy.

Meanwhile, heat a tablespoon of oil in a large skillet over medium heat and stir together the garlic, anchovy paste and red pepper flakes.  Cook for 1 minute.  Add the tomatoes and capers.  Cook for several minutes, or until the tomatoes just begin to fall apart.  Add the black olives and green beans.  Continue to cook until the green beans are developing a slight caramelization.  Remove the pan from the heat.  Stir in the parsley and season to taste with salt and pepper (you will probably need very little salt because the olives and capers are salty).

Top the tilapia filets with the gremolata and green beans.  Serve with lemon halves.