This is Isla’s favorite soup. Since quarantine, she has requested it as it is the only soup she will order from Panera.4 tablespoons butter ½ stick
4 tbsp butter ½ medium onion, chopped 5-6 cloves garlic, minced 4 tbsp All purpose Flour 2 cups chicken stock 1 tsp kosher salt 1/2 tsp black pepper 1 tsp paprika 12 oz frozen broccoli florets 1 large carrot, finely chopped 1 cup heavy cream 1 cup milk 8 oz grated mild cheddar
Melt butter in a larger sauce pan and sauté onions and garlic for about 4 minutes, until starting to turn translucent. Stir in flour and keep stirring until it starts to turn brown. Carefully and slowly add in the chicken stock stirring it in as you go. This will help to alleviate clumps. Add in salt, pepper and paprika and stir. Pour in florets and carrot and let cook for about 10 minutes. Bring the heat down to low and add in the cream, milk and cheddar. Taste before serving.
1 tbsp canola oil 1 medium onion, diced 4 cloves garlic, minced 3 cups low-sodium chicken broth 2 15oz cans cannellini beans, drained and rinsed 1 15 oz can navy beans, drained and rinsed 3 cups cooked, diced rotisserie chicken meat 1 4oz can diced green chilies ¼ tsp cayenne pepper 2 tsp cumin 1 tsp oregano Kosher salt, pepper 1 cup shredded Monterey jack cheese 4 sliced green onions
Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic.
Cook 2 – 3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20 – 30 minutes.
2 long eggplants or 1 large eggplant 1 lemon, cut in half 2/3 cup tahini Salt & Pepper
Peel the eggplant and dice into small pieces. Put into a sauce pan with a little water and squeeze half a lemon over them with a pinch of salt. Bring to a simmer and cook until softened. Drain the water from the sauce pan and transfer the eggplants into a blender. Squeeze the other half of the lemon (make sure to discard the seeds) and the tahini. Purée. Taste and add salt and pepper, a small bit at a time as it can become over salted quickly.
Strawberry picking was great fun this week. This is another great recipe we tried with our fresh berries. It was perfect with homemade whipped cream.
1/2 cup butter softened 1 cup granulated sugar 1/2 cup buttermilk 2 eggs 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1/2 tsp salt 2 tsp baking powder
Preheat the oven to 350 degrees.
Cream the butter and sugar with a spoon, beating well until the mixture is light and slightly fluffy. Add the buttermilk, eggs and vanilla and mix well. Add the flour, salt, and baking powder. Mix well until there aren’t any dry clumps remaining.
Grease a 9×9 spring cake pan and pour in the cake mixture. Bake for 25 – 30 minutes or until a toothpick comes out clean.
Serve with fresh strawberries and whipped cream.
Whipped cream is super easy to make on your own.
2 cups heavy cream 3 tbsp sugar 1 tsp vanilla
Whip the cream until thickened. Sprinkle over the sugar and vanilla and gently fold in with a spatula. Put in the fridge until you are ready to use!
2 1/4 cup all-purpose flour 3/4 cup sugar 1 tsp baking soda 1 1/4 tsp baking powder 1/2 tsp kosher salt 1 tsp vanilla 20 oz can crushed pineapple 2 eggs
Preheat the oven to 350 degrees.
Grease a 9×13 pan. In a large bowl, whisk together the dry ingredients. Pour the entire can of crushed pineapple into the center along with the two eggs and vanilla. Mix together until combined. Pour into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.
Tis the season for strawberry flavored everything.
Strawberry Simple Syrup 1/3 cup sugar 2/3 cup water 1/3 cup strawberries, chopped
3 tbsp strawberry simple syrup 1 strawberry, hulled 4 mint leaves, torn 1 tbsp lemon juice 2 ounces gin 3 ounces sparkling water
Make the simple syrup a head of time. Put all three ingredients into a small sauce pan and bring to a simmer until the sugar dissolves. Transfer to a glass jar and refrigerate. Don’t strain. Chill at least an hour or more.
To mix the cocktail:
Pour the strawberry simple syrup, strawberry and mint leaves into a glass and muddle. Top with lemon juice, gin and sparkling water. Finish with filling the glass with ice and enjoy!
This may be Paul’s favorite quarantine dish. We have had this several times with varying amounts of heat.
2 chicken thighs, cut up into small cubes 1 tsp salt 1 tbsp shaoxing wine 3 tsp potato starch 1/4 tsp ground white pepper
2 inch piece ginger cut into thin coins 15 dried chinese peppers, seeds removed, soaked in water, cut into pieces and drained 5 cloves garlic, sliced thin 5 tsp red Sichaun pepper corns, crushed in mortar and pestle 2 green onions cut into 2 inch pieces 2 tbsp soy sauce 1 tbsp shaoxing wine 2 cups canola oil
Seed and soak peppers for 1 hour. Drain and chop into 1/2 inch sections.
Sort Sichuan pepper corns. Remove twigs and pits.
Marinate chicken in first four ingredients for at least 30 minutes. Refrigerate chicken until you are ready to cook.
Heat 2 cups of oil in a wok until the oil hits 325 F. Deep fry chicken in wok over medium heat for 8 – 10 minutes, bubbling steadily. Remove chicken and bring oil up to 375F. Retry chicken for 2-3 minutes until golden brown, vigorous bubbling. Remove chicken and oil except for 1 tbsp.
Heat oil for stir fry. Add ginger to oil, cook for 1-2 minutes. Add drained peppers and garlic, cook for 1-2 minutes. Add peppercorns, cook for 30 seconds.
Add chicken and green onions, stir. Turn off heat. Add in soy sauce and wine, stir to coat.
Street tacos are one of our family favorites. During this quarantine, we have enjoyed these tacos several times. We have used corn and flour tortillas as well as stuffing corn tortillas and baking to make them crispy.
3 small potatoes 6oz Mexican chorizo half an onion, diced 2 mini bell peppers, diced 1 tbsp fresh cilantro
Poke potatoes, microwave for 5 minutes. Once cool enough to handle, peel and cut into small cubes.
In a large skillet, brown the chorizo for 2-3 minutes. Add diced onion and peppers, cook until chorizo is done and onions are tender. Remove mixture from skillet.
Add 1 tbsp oil, set to medium high heat. Add cubed potatoes along with some salt and pepper. Cook until browned and cooked through, 8-10 minutes.
Stir in chorizo mixture and cilantro, turn off heat Serve in tortillas