CREAMY POTATO LEAK SOUP

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In a large pot, sautee 5-6 potatoes – chopped, skins on – with 2 large leaks, rinsed and chopped for about 15 minutes. Season with liberal amounts of salt and pepper and crushed red pepper to taste. Add 3 cups water and 1 1/2 cans low sodium chicken stock. Add 5-6 cloves garlic – rough chopped. Boil until ingredients are tender  and puree in a blender. Add 1/2 pint half & half – keep on low heat until warmed all the way through – garnish with fresh parsley, oregano, toasted pumpkin seeds, or cinnamon toast croutons. 

BOURBON CHILI

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Sautee 1 Red Pepper, 2 Green Peppers, 1 Pablano Pepper, 1 Red Onion, and 1 Vadalia Onion in olive oil and a tbsp. slab of butter. Meanwhile, brown 1 lb. ground turkey in a separate skillet, add 1/2 package taco seasoning and dried oregano to taste.  After vegetables are caramelized, add the ground turkey with 1 1/4 cups Bourbon, 1/4 cup barbecue sauce, 1/2 cup Orange Juice, 1 can black beans, 1 can dark red kidney beans, 1 can tomato paste, and 2 cans diced tomatoes (I used fire roasted). Season with 1/2 package taco seasoning, 1 tsp. white sugar, 1 tsp. smoked paprika, 1 tsp. chili powder and salt & pepper to taste. 

FUJI APPLE STUFFED PEPPERS

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Halve and core 4-6 red or green peppers. Drizzle with olive oil and salt and bake at 400 for 10-12 minutes. Meanwhile, sautee 1 shallot, 1 white onion, 1 apple, 4 cloves garlic and any leftovers from the pepper tops. Add salt and paprika to taste. Brown 1 lb. hamburger – add pinch of cinnamon and allspice. Combine mixture and add to peppers (top with cheddar and Italian seasoning) – bake at 300 for an additional 10 minutes.  

FRIED GREEN TOMATOES

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A simple little dish with such wonderful flavor: tart, crispy, salty… Take 2-3 green tomatoes and slice them about 1/4″ thick. Dip in whisked egg and seasoned bread crumbs. Fry in olive oil on medium high heat. Add salt. That’s it… You can eat them as is or put them in a Cobb Salad… Dip them in ranch dressing… Eat them on toasted bread with marinara…. They are surprisingly complex for such a simple recipe.

Gazpacho

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1. Quarter 6-8 tomatoes, add olive oil and salt to taste. Pulse to a thick liquid in food processor.

2. Halve 1 cucumber, deseed and rough chop. Quarter 1 green pepper and deseed, pulse in a food processor until finely chopped. Add to tomato base.

3. Mince 3 cloves garlic, add to mixture.

4. Add pinch of white sugar (agave nectar, honey, etc. can be used to substitute), 1 tsp. balsamic vinegar, and other seasonings which will balance out the sweetness (I used smoked sea salt and paprika).

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Chill, until ready to serve. Garnish with lime wedge and cilantro. 

 

CHICKEN PAD THAI WITH GRILLED VEGETABLES

CHICKEN PAD THAI WITH GRILLED VEGETABLES

Marinate 2 chicken breasts in olive oil and poultry seasoning (at least 2 hours, up to 12 hours) Chop 2 red onions and sautee’ with 2 tbsp. paprika – salt to taste. Slice and season 4 assorted bell peppers with olive oil, salt and pepper (I used 2 yellow and 2 orange). Grill. Soak rice noodles in hot water for 20 minutes. Mix with vegetables, 3 cloves garlic (chopped) and 1/4 cup lime juice) and cook another 6-8 minutes. Whisk together 1 can coconut milk, 3/4 cup peanut butter, 1/2 cup hot water and 2 tbsp. chili powder. Add to vegetables and noodles. Garnish with basil or cilantro and fresh lime juice.