Kevin and I made this recipe yesterday. It is really simple and requires only a few ingredients. Ours was a little leek heavy but it was still delightful. It goes especially well with good bread, like sour dough mmmm. We halved this recipe and it still turned out good with a decent amount of soup. We had three bowls between us and there was still enough left for 2 days of lunch.
Ingredients:
8 potatoes, peeled and cubed - the smaller you cut the potatoes the faster they become tender
4 cups chicken broth - you may want to have a little extra on hand in case it is too thick in the end
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream
1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Simmer until potatoes are tender, 15-20 minutes. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown but not crispy and brittle. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes until soft.
2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. We used a hand held blender to blend it all together into a creamy soup. You could also use a blender or food processor. Just beware of blending hot liquids in the glass blenders - it doesn't turn out so well the glass will crack. :) Serve hot.
Thursday, February 25, 2010
Thursday, February 18, 2010
Marinara sauce (or Pizza sauce)
I made this recipe for when we made homemade pasta and it was a hit but we decided that it made a really good pizza sauce too.
Ingredients:
2 (28 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley - 3 tsp dried
4 clove garlic, minced
2 teaspoon dried oregano
2 teaspoon salt
124 teaspoon ground black pepper
6 tablespoons olive oil
2/3 cup finely diced onion
1/2 cup white wine
With most of this seasonings I added a decent amount more than recommended but of course everything is to taste so add the amount suggested and go from there.
1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.
Ingredients:
2 (28 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley - 3 tsp dried
4 clove garlic, minced
2 teaspoon dried oregano
2 teaspoon salt
124 teaspoon ground black pepper
6 tablespoons olive oil
2/3 cup finely diced onion
1/2 cup white wine
With most of this seasonings I added a decent amount more than recommended but of course everything is to taste so add the amount suggested and go from there.
1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.
Kevin's Fabulous Pizza
Kevin has really perfected this pizza crust and it is really delicious. This dough either makes one very thick crust pizza or two normal crust pizzas. I prefer splitting in in half for the normal crust pizza but both are good.
Ingredients:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
4. Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
* About 5 minutes before the pizza is done Kevin puts butter and garlic powder on the crust, it really adds to the deliciousness of your pizza.
Ingredients:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
4. Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
* About 5 minutes before the pizza is done Kevin puts butter and garlic powder on the crust, it really adds to the deliciousness of your pizza.
Wednesday, February 10, 2010
Amy Moody's Homemade Tortillas Recipe
These are super easy and super delicious. Also, they don't require many ingredients and all of them are things you always have around. These were a huge hit during snow pandemonium.
Ingredients:
2 c. white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. olive oil
about 3/4 c. warm water..you might not use it all.
1. Mix all dry ingredients together well.
2. Add olive oil and then some of the warm water.
3. Add more water slowly until it is sticky but dough-like.
4. Knead it for about 1 minute on floured surface.
5. Divide into balls. 18-20 for small tortillas / 10-12 for larger ones.
6. Thinly roll out the dough balls on floured surface as circular as possible.
7. Cook in pan (I did it on my griddle at 375 degrees) on medium heat. Be sure to spray with spray so they do not stick.
8. They cook approx. 30 seconds to a minute per side.
9. Flip with kabob stick or appetizer stick.
10. Put in a warm bowl with lid as you cook. When done cooking you can microwave the bowl with stack of tortillas for 40 sec. just before serving.
Ingredients:
2 c. white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. olive oil
about 3/4 c. warm water..you might not use it all.
1. Mix all dry ingredients together well.
2. Add olive oil and then some of the warm water.
3. Add more water slowly until it is sticky but dough-like.
4. Knead it for about 1 minute on floured surface.
5. Divide into balls. 18-20 for small tortillas / 10-12 for larger ones.
6. Thinly roll out the dough balls on floured surface as circular as possible.
7. Cook in pan (I did it on my griddle at 375 degrees) on medium heat. Be sure to spray with spray so they do not stick.
8. They cook approx. 30 seconds to a minute per side.
9. Flip with kabob stick or appetizer stick.
10. Put in a warm bowl with lid as you cook. When done cooking you can microwave the bowl with stack of tortillas for 40 sec. just before serving.
Snow Pandamonium Margaritas
For some reason when it snows all I want is margaritas so Silvano and I created our own. This is how the DKM was born and it is absolutely delicious, do not doubt it.
Regular margarita Ingredients:
limes - 7 will yield about a cup of juice
simple syrup - it is very easy to create your own, it is just sugar (preferably sugar in the raw) and water boiled and then cooled
tequila - it is probably best to use a quality margarita but we chose Juarez and it was still delicious
triple sec
Extra ingredients needed if you want a DKM (Diana Klein Margarita)
fresh or frozen strawberries
blue raspberry lemonade kool-aid
1. Juice the limes
2. In a shaker mix ice, 1 oz lime juice, 1 oz triple sec, 2 oz tequila, and 1 oz simple syrup
3. Pour into a glass and enjoy
For a DKM
1. Mix 3 strawberries and 2 oz. raspberry lemonade in a magic bullet (or blender) until smooth
2. In shaker mix ice, 1 oz lime juice, 1 oz triple sec, 2 oz tequila, 1 oz simple syrup, and strawberry kool-aid mix.
3. Enjoy the deliciousness
Regular margarita Ingredients:
limes - 7 will yield about a cup of juice
simple syrup - it is very easy to create your own, it is just sugar (preferably sugar in the raw) and water boiled and then cooled
tequila - it is probably best to use a quality margarita but we chose Juarez and it was still delicious
triple sec
Extra ingredients needed if you want a DKM (Diana Klein Margarita)
fresh or frozen strawberries
blue raspberry lemonade kool-aid
1. Juice the limes
2. In a shaker mix ice, 1 oz lime juice, 1 oz triple sec, 2 oz tequila, and 1 oz simple syrup
3. Pour into a glass and enjoy
For a DKM
1. Mix 3 strawberries and 2 oz. raspberry lemonade in a magic bullet (or blender) until smooth
2. In shaker mix ice, 1 oz lime juice, 1 oz triple sec, 2 oz tequila, 1 oz simple syrup, and strawberry kool-aid mix.
3. Enjoy the deliciousness
Thursday, February 4, 2010
Spaghetti Squash
SOOO simple and so good for you.
Ingredients:
1 spaghetti squash
your favorite pasta sauce
Preheat oven 375 degrees
Directions:
1. Pierce all over the rind of your spaghetti squash - keep it whole, do not cut it
2. Microwave on high for 2-3 minutes/lb until the skin feels soft
3. Let stand 5 minutes
4. Place in a baking dish and bake for 1 hour
5. When done it will feel soft. Cut in half and scoop out the seeds. The rest of the squash is easily removed with a fork and it is amazing how much it looks like spaghetti.
Ingredients:
1 spaghetti squash
your favorite pasta sauce
Preheat oven 375 degrees
Directions:
1. Pierce all over the rind of your spaghetti squash - keep it whole, do not cut it
2. Microwave on high for 2-3 minutes/lb until the skin feels soft
3. Let stand 5 minutes
4. Place in a baking dish and bake for 1 hour
5. When done it will feel soft. Cut in half and scoop out the seeds. The rest of the squash is easily removed with a fork and it is amazing how much it looks like spaghetti.
Subscribe to:
Posts (Atom)