RecipeBliss.com

A "Kicked Up" Spring Leek & Potato Soup

noreply@blogger.com (ChefBliss.com) — Wed, 08 Apr 2009 16:14:00 +0000

Our Guest Chef this week is A Feast for the Eyes, who made a wonderful (and very delicious looking too, I might add!) Spring Leek & Potato soup. Kicked it up a notch Emeril style, and she was basking in the deliciousness of all things good! Enjoy:

I have been cooking and baking for most of this Sunday. I have kept my promise to cook what's in my fridge, pantry and freezer so I have made soup, baked muffins, cooked artichokes, made an aioli and egg salad (with Old Bay Seasoning)-- many of these items are for our lunch boxes, for the work week.

It's about 78 degrees outside, so my husband thought I'd really lost my marbles when I announced that I had made soup for lunch. He had been outside, doing yard work, and feeling pretty hot and sweaty. Still, he liked it and I loved it!

My inspiration to make the soup came from a need to use the beautiful spring garlic and leeks I received in my CSA box.

Truth be told, I had no idea what spring garlic was-- until my friend, Felicia, told me that there is a clear difference. Upon close inspection, I see what she means-- the spring garlic is a little smaller than leeks and have a purplish stripe. They smelled very mild. I decided to add this to my soup, though it wasn't part of the printed recipe.

I also have a several quarts of frozen turkey stock, my from Thanksgiving Turkey. Bless that bird's heart, I never waste a chicken or turkey carcass. I decided to thaw that and my decision was made-- hot or not, I was going to make soup for our lunch boxes-- and we are expecting rain by Tuesday.

Potato & Leek soup has been making the food blogosphere rounds, along with bundt cakes and Tuesdays with Dorie versions of baked goods. I have a recipe, by Rachael Ray, that I've made a few times. This time, I stumbled on Emeril Lagasse's version and I paused... bacon, white wine and creme fraiche. Not only did I have all three ingredients on hand, I liked the idea of adding bacon!

I had already prepped my leeks-- for those of you who haven't work with these, they can be very full of soil. My preferred way to prep them, is to cut them lengthwise and then in half moons. I put these into a colander and into a bowl with water.... swish, swish, swish... the dirt falls to the bottom of the bowl, and I'm in business!

I loved the idea of the garni, but I had already trimmed and tossed the greenery from the leeks, to better fit into my apartment size refrigerator (I dream of owning a large refrigerator). I also realized I was out of cheese cloth, so I improvised-- I resurrected two outer leaves of leeks and cut fresh thyme (from my garden), bay leaves and peppercorn-- and I wrapped it and tied it with twine. Very cool!

In a dutch oven, I melted a little butter and rendered the fat from 3 slices of chopped bacon; then added the leeks and spring garlic. This really smelled wonderful and I was ready to start adding the liquids.

Now, for my favorite part-- I added 1/2 cup of sauvignon blanc (my choice for cooking with white wine) Is anyone old enough to remember Graham Kerr? He's that "chef" who loved to cook with wine on his TV show. I was young, but I always wondered how pickled he really was. Anyway...

I added the potato, my cute little bouquet garni (see it in the background) and my turkey stock, salt and white pepper.

30 minutes later, on simmer, the soup was ready for the next step.

I removed and tossed the bouquet garni and had my immersion blender, all plugged in: I love my immersion blender. It's not an expensive one, and it's not cordless, but I'd much rather use this tool than to puree in a blender. I think it's easier and less chances of explosions! (Says me, who loves pressure cooking).

This soup pureed beautifully, and was a perfect thickness. I turned off the heat and added 1/2 cup of creme fraiche. Perfect! The bacon does come through, so omit it if you don't like bacon.

I raced to my garden and cut some fresh chives and garnished this soup with an extra dollop of creme fraiche. Bam!

Emeril, I applaud you. I'm not a fan of your Bayou Blast (sorry, I'm just not big on hot sauce and I go easy on cayenne). This is the best potato leek soup I've made, so far.

I've already put portions into small bowls for our lunch boxes tomorrow.

It feels great to make something so good, that is economical, and made with frozen homemade stock.

Now... do I dare make one more thing today? We shall see... at least I have a week's worth of blogging all ready to go.

I'm addicted. I can't help it.

Thanks A Feast for the Eyes, we're drooling over here! Your photography is great and you've hit the nail on the head ~ we eat with our eyes first! Here is your badge to thank you for sharing with us!

february blog for food update

noreply@blogger.com (ChefBliss.com) — Wed, 25 Feb 2009 18:27:00 +0000

As you may know, over 40 Oregon bloggers have been posting about Blog for Food to help raise funds for the Oregon Food Bank. In this economy so many foodbanks are struggling and we are trying to help our local banks which serve over 13 counties.

We have a running total now: as of last Friday, $1210 has been donated to the OFB (Oregon Food Bank) directly as a result of our efforts. Every $12 is enough for the OFB to collect and distribute an Emergency Food Box, which feeds a family of four for 3-5 days. $1210 represents over 100 food boxes. This is in addition to all the food that has been dropped off to various locations. Throughout the month many bloggers have joined us, and many businesses have volunteered their services as a collection site for those wanting to donate food. Thank you everyone!

.......Just to sweeten the deal, through Feb. 28th, Gilt Club is offering a free appetizer to anyone who brings in a donation to the Oregon Food Bank. All they ask is that you keep it to "one per party per visit" and don't abuse the offer, since it is for charity.......

This Saturday will be the last day of our combined efforts and we'd like to end on a high note! So if you feel so compelled please feel free to donate, any amount is welcome, and it all adds up to a good cause.

Enjoy!

are you following? blogger glitch

noreply@blogger.com (ChefBliss.com) — Tue, 24 Feb 2009 01:15:00 +0000

My thanks for 5 Star Foodie for a good description and solution to the problem:

"Several of my foodie friends contacted me today, saying that I no longer follow their blog. I also noticed quite a few followers have been dropped from my blog as well. It is a glitch in Blogger due to their releasing a new feature. They, without users permission, changed the users from “Public” to “Anonymous”. The “Follow Blog” widget only lists the users that are Public therefore counts of followers have dropped.

Here’s how to fix your own subscriptions. In Dashboard find a button ‘Manage’, click on that and then change any of your subscriptions that say “Anonymous” back to “Public”. Blogger will NOT fix this for you automatically so you have to do it yourselves.

I hope you will find this information useful!"

Enjoy!

guest recipe: chipotle chicken chili

noreply@blogger.com (ChefBliss.com) — Thu, 05 Feb 2009 17:02:00 +0000

Guest Chef: Chef E, the Behind the Wheel Chef, cooking and reviewing from Gloria Chadwick's soon to be released cookbook. Yum!

It is cold and snowy outside so I want something to warm me up...

Soaking the dried chipotle peppers with the beans gives them a nice smokey flavor, Gloria Chadwick begins this recipe in her new Food and Flavors of San Antonio, page 131...

We all know I am a big fan of Tex-Mex, and there is nothing like trying your recipes out on a bunch of Texans right! I was excited to receive her new book in the mail this Monday. I looked it over and picked three recipes I would like to make.

Too excited and no time on hand there were some dried pintos in my pantry, avocado, and salsa waiting...I wanted to make something right away...If you follow her recipe below you will find it came out great even with my switch-a-roo!

I found most of the recipes in her book delightful, and great for any starter cook, or someone who would love to learn more about traditional Tex-Mex flavors. I got a few ideas for some future dishes from her...

Chipotle Chicken Chili

2 cups dry black beans
8 cups water
2 chipotle peppers
3 bay leaves
2 tablespoons vegetable oil
3 skinless, boneless chicken breast, chopped
3 garlic cloves, minced
2 green bell peppers, chopped
1 1/2 tsp salt
1/2 tsp black pepper
1 tablespoon chili powder
1 tablespoon cumin
1 14 ounce can chicken broth
Sour Cream

Place the beans in a large saucepan with the water, chipotle peppers, and bay leaves. Bring to a boil; then reduce the heat to low. Cover and simmer for 1 hour or until the beans are tender stirring occasionally.

Remove the chipotle peppers, chop, and set aside. Discard the bay leaves.

Heat the oil in a large, heavy stockpot over medium-high heat; add the chicken and brown on all sides. Remove and set aside.

Reduce the heat to medium. Add the onion, garlic, green peppers, salt and black pepper. Saute until the vegetables are tender.

Return the chicken to the pan and stir in the chili powder, cumin, and reserved chipotle peppers. Stir to mix. Cook, stirring frequently, for 3 minutes.

Stir in black beans with their liquid and add the chicken broth. Bring to a boil, and then reduce the heat. Simmer for 45 minutes or until the flavors have blended and the chili is thickened.

Ladle into individual serving bowls and top with a dollop of sour cream.

Come in for a closer look before we eat it all up...and stay tuned for her Green Chili Meatballs later this week!

Thanks Chef E! Here is your badge!

Enjoy!

guest recipe: osso buco - eat this immediately!

noreply@blogger.com (ChefBliss.com) — Thu, 05 Feb 2009 03:10:00 +0000

Guest Chefs: Ashley & Jason at La Tavola Marche. This one is not to be missed!

Osso buco, now here's a great winters dish that is so simple to make.

Most have heard of osso buco, but what is it? What literally translates as 'bone's hole' is simply an inch & a half slab of veal shank. There is a good amount of tough meat surrounding a large flat piece of bone with ample amount of rich marrow in the center. When cooked the marrow melts into the sauce leaving an open whole in the center, thus the name osso buco.

Try this on a cold sunday evening ladled into a bowl of wet polenta to soak up the rich sauce. Its a good stewy dish!

There are a hundred different variations of osso bucco, mostly braised. This one we did simply with the tomatoes we jarred over the summer.

OSSO BUCO

4 pieces of osso buco (veal shank)

a nice size carrot, chopped finely

nice onion, chopped finely

couple cloves of garlic, smashed & remove the skin

bay leaf

any aromatics you like - rosemary, we used juniper berries because we have them in the woods

a little flour for dusting

salt & pepper

a good handful (about 5 oz.) of canned tomatoes, skins removed or fresh tomatoes with skins & seeds removed

olive oil

butter

white wine (couple of glugs)

half a cup of water or stock

Salt & pepper the osso buco & then dredge in the flour

In a good size casserole or roasting pan, on med-high heat, add a glug or 2 of olive oil & a pad of butter.

Sauté the osso buco for 2 minutes on each side.

Then add the vegetables & continue cooking the osso buco, turning frequently until it is nice & colored

Add the white wine cook until the wine is reduced by 2/3

Add the tomatoes, aromatics, crack of pepper & salt, water or stock & bring up to a simmer.

Remove from stove & place in a 350 degree oven, uncovered for about an hour & half or until the centers of the bone have melted away & the meat is falling away from the bone

If you need to add a little more water or stock towards the end, do so

Serve over polenta, potatoes or rice to soak up the juices.

This is one of my favorite dishes because it really resonates with the simplicity of cucina povera.

Thanks Ashley & Jason at La Tavola Marche! Here is your badge!

Enjoy!

Be a RecipeBliss.com Guest Blogger

noreply@blogger.com (ChefBliss.com) — Fri, 30 Jan 2009 20:03:00 +0000

Did you make dinner from another bloggers recipe? Are you raving about a recipe from another blog? Let me know and we'll be happy to share the love here too!

Here are two ways to share:

Use the CONTACT form or leave a comment on THIS POST with the link to YOUR POST that reviews and features the recipe. We will, with your permission, copy the post and feature it here. Make sure to include your email address so we can contact you if needed. I reserve the right to limit pictures and comments.
Use the CONTACT form or leave a comment on THIS POST or EMAIL me directly that you want to write a recipe review as a guest blogger. It can be an "exclusive" or be published at the same time, rather than having to track it down after the fact.

All I ask in return is a link back to this site to keep the blog love going! You may also display the Guest Blogger badge on your site with a link back to RecipeBliss.com

about the love your recipe award...

noreply@blogger.com (ChefBliss.com) — Fri, 30 Jan 2009 19:25:00 +0000

Originally this blog was written to be the recipes, and just the recipes, from ChefBliss.com. When I created the Love Your Recipe award I wanted it to be something that people would pay forward, but I thought it would also be fun to see where the award has been. So after some thought, it became clear that RecipeBliss should be the home for the award.

If you have received this award please add your name to the great list of awardees! If you have made a recipe from someone else's blog, by all means "steal" this award and pass it to them. If you have questions or feedback you are welcome to contact me by email or leave a comment here. I love comments!

The award here is 175 x 175 pix. The award on the side bar is 125 x 125 pix. You may take either one. All we ask is that you link back to us.

Thank you for stopping by! Enjoy!

thank you for joining me!

noreply@blogger.com (ChefBliss.com) — Fri, 30 Jan 2009 16:15:00 +0000

To my few, but highly treasured, RecipeBliss bliss readers:

I will be changing the format of the RecipeBliss blog in the next few days. When I started this I intended to just have the recipes from the ChefBliss.com site. But after much thought, it seems silly to have two sites with the same information, and truth be told, it's one more thing to remember to do.

I would love for you to join me at ChefBliss.com and you are welcome to stay here as well. The new RecipeBliss format will hopefully be an ever growing database of shared recipes. I created an award recently to give to people whose recipes I had used and enjoyed. My intent with the award was to recognize the essence of food blogging: sharing and cooking. I have now found a wonderful and simple way to create the site I have been envisioning. This award is not just for me to give out, but anyone who uses a recipe from a blog is welcome to "steal" it and award it!

guest recipe: white bean hummus

noreply@blogger.com (ChefBliss.com) — Thu, 29 Jan 2009 20:01:00 +0000

Guest Blogger: ChefBliss.comI love hummus, but not always the Garbanzo bean kind. I'm kind of picky that way. This past summer, at our local farmers market, one of the stands had a catering company and they were sampling white bean hummus. They were not selling it, and they don't have a web site or a recipe. So I have been making white bean hummus ever since. And it's different every time.

So this time I put 1 can of white beans into the food processor. Added in some freshly ground black pepper and a little salt. To that I added some dried cilantro, a really healthy chunk of diced garlic and, because K is convinced everything can be hotter or spicier, a spoon of fresh pure horseradish. K was not quite satisfied with the level of heat, so I added some red cayenne pepper.

We "enjoyed" it with vegetable tortilla chips from Trader Joe's, one of our favorites. I will tell you right now that I will probably not combine garlic and horseradish again. K liked it but I don't think it combined well, and to be honest, when he's hungry he will eat pretty much anything. But he has a tell, when it's not something he loves I always know! Next time I will try just horseradish because it added an interesting flavor, and because we always use garlic.

Enjoy!

guest blogger: yummy banana turons

noreply@blogger.com (ChefBliss.com) — Wed, 21 Jan 2009 17:46:00 +0000

Guest Blogger: ChefBliss.com

Wonderfully simple: cut banana, place on loompia or won ton wrapper.

Add sweetener: top picture is agave, above is caramel sauce.

Fry on both sides until crispy and golden brown. I used coconut oil.

Let cool just enough so you don't burn your tongue and Enjoy!

Thank you Tangled Noodle. It was fun and delicious!

Recently Tangled Noodle showed us how to make these, and since they reminded me of a sweet treat I used to eat as a kid in Brazil, I had to try them! I made small ones because we had just finished a big dinner. I made them three ways: 3 with agave (1 had cinnamon), 2 with caramel sauce, 1 with maple syrup. They were very tasty and I would definitely make these again! Maybe next time I will roll them in cinnamon and sugar. So I am thrilled to present this weeks FABULOUS RECIPE award to Tangled Noodle! Thank you for sharing with us!

Enjoy!

guest recipe: sauteed mushrooms

noreply@blogger.com (ChefBliss.com) — Fri, 16 Jan 2009 01:21:00 +0000

Guest Blogger: ChefBliss.com
We love sauteed mushrooms. We've been eating these a lot lately so I though I would do a quick post on them. This is last nights dinner accompaniment. While there are many variations, I tend to do things a little differently every time I make them. For this batch I sliced about 10 fairly decent size crimini mushrooms, and put them in a small saute pan with a generous tablespoon of coconut oil and a good drizzle of olive oil. (I usually start by melting the coconut oil in the pan and then add a modest amount of olive oil, 2 or 3 twirls around the pan. That way I can add more if I need it.) A good helping of fresh ground salt, pepper and garlic and off we go.

I use pepper and salt grinders in our kitchen and on our table. I also use a garlic grinder. I bought a great grinder at Ikea. I like this one because it's easy to grip, easy to fill and very easy to clean. I buy dried garlic in the bulk foods section at the grocery store and voila, ground garlic in every meal. All the time. I have also found that using ground and freshly chopped together in things like lentils adds to the flavor as well.

Back to the mushrooms, saute for five to ten minutes or so, stirring occasionally. For these, once they were well sauteed (I like them well done but not mushy), I added about half a cup of beef broth to deglaze the pan. Let that cook down for a few minutes and you are ready to eat! We had these with steak and polenta. Quite delicious. Enjoy!

shredded pork tamales ~ part 2

noreply@blogger.com (ChefBliss.com) — Thu, 15 Jan 2009 01:40:00 +0000

Guest Blogger: ChefBliss.com
We have the meat prepared and are now ready to mix the masa and assemble the tamales:

I found the corn husks in the Mexican food section at our local grocery store. Soak the husks in warm water for about 30 minutes. You may need to use something to keep them under water. As you are checking them, remove all the corn silk, and if it's stuck don't pull. Wait until they have soaked to finish pulling them off. The brand I bought were very easy to clean the silks off of. Some are just too small to use, some are huge and can be gently torn in half.

As I was researching masa recipes there were so many and they were so varied. All recipes called for lard, butter or a combination of the two. I decided to use coconut oil for a healthier version.

My Masa Recipe is:
*2 cups masa flour
*1/2 tsp salt (optional)
*6 TB melted coconut oil
*2+ cups broth (saved from the meat)

Mix all together. Start with 2 cups of broth and add more as needed. Take a corn husk and wipe the water off. Take some masa and pat down on the husk. Spread out to one side, leaving a border on the other side. Make sure to leave room at the bottom to create a tail.

I thought I might be putting it on too thick. However, once all was said and done they were really good and only one or two didn't have quite enough meat. But I love the masa, so I was happy. I found that it was easiest to use my hands, rather than a spoon, and it they were damp it was easiest.

Place the meat down the center. Roll the "full side" in first, then the "border" side in. Fold up the end. Seal the top together with your fingers. Place tamales into a steamer with water in the bottom. With water boiling, steam for one hour.

A few notes:
*Several recipes and my mom all said you only need a bit of water. However, the water had other ideas. Check it or use a penny. When the rattling stops you need more water.
*I used two pans, one I left a whole in the center and the other I filled as much as possible.
*The tamales were various sizes, depending on the size of the corn husks.

The tamales were wonderful! And having leftovers is the best part! We served them with a cilantro lime sour cream and various salsas. By taking out the lard and butter I felt really good about them too. What would I do next time? Not much different, but I want to cook the pork in the slow cooker and also try shredded beef and chicken. And please pardon me if my tamale terminology was not spot on.

And now for the Fabulous Recipe Award:

Teresa at Mexican-American Border Cooking was my inspiration for the pork filling. She had a three day post for tamales and some great ideas for sauces, and even a sweet tamale. Her posts were fun, informative and very easy to read. So I am proud to give her the Fabulous Recipe Award! Thanks Teresa! And I apologize for not putting this on the post yesterday, since it really was all about the meat! The award on my sidebar is a smaller size so you can take it from there!

For the masa mix I tried the recipe on the flour package (too dry) and a recipe from Food Network (very moist). So I tried my own combo and it was great. I don't think Food Network wants an award, but it would be fun to give it to them!

shredded pork tamales ~ part 1

noreply@blogger.com (ChefBliss.com) — Wed, 14 Jan 2009 01:39:00 +0000

For years I have wanted to learn how to make tamales. I have dreamed of this moment, believe it or not! When I was nine, we were on a train, traveling to Machu Pichu in Peru. It was freezing cold. So cold that we bought woolen ponchos (made from Llama fur) and slept huddled together to keep warm. Our train came to a stop in the middle of nowhere, but on one side of the train were shacks. I knew, even as a child, that I was in the middle of severe poverty. Women boarded the train to sell tamales to the passengers. When their wares had been sold, they disembarked and the train began moving again. I remember those tamales as being so delicious. So tasty. I remember my parents exclaiming their delight and wishing they had bought more.

Now tamales are hard to find at a decent price and they are not always that great. Since I had a little time on my hands I thought I would give it a go. I started researching recipes from various sites. So many of them have the same idea, but all are different. I settled on one to use as my guide for the meat and several to use as my guide for the masa.

One thing I know for sure: they are TASTY!

Here is how I made my Delicious Tamales
(Adapted from several sources, listed below):
*6 lb. pork shoulder roast
*1 onion, chopped
*6 to 8+ garlic cloves, minced/chopped
*2 1/2 tsp. cumin
*1+ TB salt
*1/3 cup chili powder

I started with a 6 pound pork shoulder. In a large dutch oven melt some coconut oil to brown the pork. As it is browning on the second side, add the onions. Allow them to brown while you add the remaining ingredients and water to cover the roast, approximately 12 cups for this one. Boil for about three hours until it is fork tender.

Once the meat is done, strain it, and make sure to keep the liquid. Allow the meat to cool until you are able to shred by hand, or use two forks. Discard fat and bones. Once the meat is shredded you can "season" it with chili sauce. I used two variations: for one I put in some of the drained broth. For the other half I used a chili sauce made from a can of chipotle peppers in adobo sauce, blended in our magic bullet (trust me, it's great!) with some water until it is a puree.

Tomorrow we will make the masa and assemble and cook the tamales. And eat them too! See you then!

perfect rib roast

noreply@blogger.com (ChefBliss.com) — Mon, 12 Jan 2009 01:17:00 +0000

For New Year's Eve, my mom decided on a rib roast which she and my uncle cooked. Here is their technique and they say it is foolproof. If you've heard of this or use it let me know!

Preheat oven to 475 degrees. Season roast in pan with desired seasonings. My uncle uses salt, pepper, garlic powder (lots) and maybe something else. Put roast in pre-heated oven for one hour. Do not open the oven at all during this entire process. After the one hour timer goes off, leave the oven CLOSED, turn off the oven and let sit for one more hour.

He tried it at 500 degrees (the original recipe he found in a magazine or online), and the meat was overcooked. He then tried 450 and it was undercooked. At 475 he says it works every time, regardless of the size of the roast. I have yet to try it, but am looking forward to it!

delicious pea soup

noreply@blogger.com (ChefBliss.com) — Sat, 10 Jan 2009 01:09:00 +0000

Guest Blogger: ChefBliss.com
I found a recipe on a blog (more on that later in the post!) and got to work. I made slight adaptations to fit our eating habits and it was great!

I turned the pot on medium, put in a tablespoon or two of coconut oil and the ham bone (with the ends torn off and tossed in), and let the coconut oil melt while I chopped the vegetables.

Start with one onion, roughly chopped. While that sautees and softens, chop and add in 1 carrot,1 large celery rib and 6 cloves of garlic (bashed more than chopped!), and 20 grinds of freshly ground black pepper. Add enough water to cover. This bone was so large it filled the pot, as well as requiring a large quantity of water.

Bring the mixture to a boil, then lower the heat and simmer for one hour. Strain the mixture and make sure to KEEP the stock, as this is the base for your soup. Silly reminder, I know, but I had visions of it going down the drain!

I had a total of 19 cups of stock to which I added: (Adjust based on the amount of stock you have)

2 Tablespoons dried Thyme
10 carrots, a combination of diced and chopped (2 pounds total including the original carrot)
6 cups shredded and diced ham (the remaining ham plus what came off the bone after it was boiled)
20 grinds of freshly ground black pepper
3 Tablespoons diced garlic
20 grinds of dried garlic (you can also just add dried or powdered garlic)
5 celery ribs, chopped
2 pounds dried peas (I began with the ratio of a half pound per 5 cups of stock, but added in two cups the next day to thicken it some more.)

Stir everything together, bring to a boil and then reduce to a simmer. Cook slowly for about 45 to 60 minutes. The beauty of this soup is that just when you think you've got some runny soup it all comes together. And it's even better the next day!

Wait until it's (almost) done to add salt and only if needed. Delicious! You can adapt the ingredients up or down, depending on the size of your ham bone and the amount of stock you have.

This pea soup recipe was adapted from Sue at Time in the Kitchen's blog post, Hordes of Split Pea Soup. I was excited when I found the recipe, and we are really enjoying the soup! The whole family gives it a big thumbs up! We are thrilled to present our first Food Love Blog Award to Time in the Kitchen! I say "we" because the whole family gets to vote!

Enjoy!

chefbliss's fabulous pumpkin pie

noreply@blogger.com (ChefBliss.com) — Wed, 17 Dec 2008 20:30:00 +0000

A pumpkin pie even I love! I love pumpkin, in almost any form. I just have never liked pumpkin pie. The challenge this year was to make a food-challenge compliant pie, and if I could enjoy it too, well that would just be bonus points!

Here is the recipe I used for the filling:

2 cups canned pumpkin
1 cup rice milk
1/2 cup agave or honey (I used agave)
1/4 cup cornstarch
1 TB dark molasses, more to taste if needed
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp salt
1 tsp ground ginger
1/2 tsp grated nutmeg
1/2 tsp ground allspice

Preheat oven to 425.

In large bowl, mix all ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake for 10 minutes.

Reduce oven temperature to 350. Bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight.

You will note in the picture that the pie is pulling away a bit from the crust. That may be from the pie or the crust, but it was delicious all the same! Enjoy!

chefbliss's fabulous pie crust & apple pie

noreply@blogger.com (ChefBliss.com) — Wed, 17 Dec 2008 20:25:00 +0000

Lepkugen's Pie Crust:

2-1/4 cup flour (I used a combination of 1 3/4 c unbleached white flower and 1/2 cup oat flour)
1 cup coconut oil, chilled for 15 minutes
1/2 tsp salt, optional
1 TB agave (optional: honey)
Ice cold water
Rice milk (or other milk), optional but highly recommended. It can make all the difference in the texture and workability of the crust.

The easiest way to measure coconut oil is to melt it or soften it well, pour into a 1 cup measuring cup and allow to harden. Chill for 15 minutes tops. Using a knife (butter knife should be fine) chop into chunks. Add to flour and salt mixture in a food processor. Pulse to combine. You will see the coconut oil start to break down, but it will not form pea size balls like butter does.

Add ice cold water by tablespoons into the food processor, pulsing after each addition or two. I used a total of 8 TB and 2 TB rice milk, but 10 TB water is fine. For ice cold water: place a few ice cubes in a cup, add cold water. Spoon out the chilled water with a tablespoon measuring spoon. In the middle of adding the water, add 1 tablespoon agave or honey. As soon as your dough forms you are ready. The dough should be moist and pliable.

No refrigeration is necessary. Roll out and use for your pie!

The dough:

The bottom shell:

Apple filling:

Peel, core and chop approximately 10 medium size apples into bite size chunks. Mix with:
1 TB orange zest (optional)
1/4 cup orange juice (approx. 1/2 orange) (optional)
1/4 cup agave
1/4 cup maple syrup
1/4 cup corn starch
1 tsp cinnamon
1 tsp all spice
You may leave out the orange zest, juice or both. Place the top crust on. I like to roll the bottom crust up and pinch them together to give it a rolled/braided look. It's a pie, make it fun. With a knife make roughly four slits in the top crust. Place the pie pan on a baking sheet to catch any drippings (this pie had none). Bake in a preheated oven at 350 degrees for 40 minutes.

Pile them high:

Ready for the oven:

The finished pie:

Notice how the crust is golden brown. With coconut oil you will not experience the burning with the crust as quickly as you would with a butter crust. Also, in my first attempt this day I only used 4 tablespoons of ice cold water, then I put the "finished" dough into the fridge for two hours. I removed it from the fridge but three hours later it was still rather solid from the coconut oil. That is why I don't recommend refrigerating it unless you need to. It's not a necessary step. I went back to the drawing board and came up with the above recipe. The crust was smooth, doughy, pliable, moist and incredibly easy to work with. I used all organic ingredients in this recipe and it's dairy free. And delicious. Enjoy!

slow cooker applesauce

noreply@blogger.com (ChefBliss.com) — Wed, 17 Dec 2008 20:17:00 +0000

For this batch I peeled and chopped 10 medium to large apples. This time I used the slow cooker on a medium-low setting. Put them in the slow cooker, and let them sit.

After about six hours I stirred and got this:

A nice golden-red color, extremely different from the light-golden color when cooked on the stove. Fabulous texture, soft and almost buttery, but not mushy. We usually like our applesauce "lumpy". This was smooth but not a processed smoothness like store bought and it was fantastic. It was naturally sweet and wonderful. So with my last ten pounds of apples guess what I'm doing?

chefbliss's pasta primavera:

noreply@blogger.com (ChefBliss.com) — Wed, 17 Dec 2008 19:23:00 +0000

Start to cook spaghetti. When spaghetti is done cooking, drain, put back in warm pan with a small amount of coconut oil or EVOO to keep it from sticking together.
Cook shrimp and set aside. We season the shrimp with salt, pepper and dried, ground garlic, then saute until cooked
In a large saute or deep edge wide sauce pan saute chopped carrots in a generous amount of coconut oil.
When the carrots are almost tender, add bite sized broccoli pieces. Season well with salt, pepper and ground garlic, or other seasonings.
In a separate small saute pan, saute mushrooms. Optional: you can just add them in to the next step.
To the carrots and broccoli add 1 jar of artichoke tapenade to warm through.
Add mushrooms, chopped or baby tomatoes and sugar snap peas.
Mix well, then add spaghetti and shrimp.
Mix all together, add some grated pecorino-romano or parmesan cheese. Serve and top with another generous dollop of grated cheese.

This is one of those dishes where you are cooking a few things at once and they all come together in the end. The spaghetti is easy to let sit for a while if you drizzle some EVOO or coconut oil on it to keep it from drying out and sticking together. The amount of each ingredient is based on how many people you are serving and how much you like each vegetable. I usually do more carrots than broccoli, and I like the tomatoes and sugar snap peas warmed up but not cooked.We buy the jars of artichoke tapenade at Costco and it is delicious. Enjoy!

Flickr

noreply@blogger.com (Tiersa) — Fri, 12 Dec 2008 01:10:00 +0000

This is a test post from , a fancy photo sharing thing.

grass-fed asian style meatloaf

noreply@blogger.com (ChefBliss.com) — Mon, 01 Dec 2008 20:34:00 +0000

K's Asian inspired Meatloaf:

2 lbs. ground beef (We are using Ling Farm grass-fed)

1 cup oatmeal

1 cup canned tomatoes, blended into a tomato sauce

1/3 + cup teriyaki sauce (We are using San-J, since it has no sugar)

1 to 2 tsp. ginger

1 to 2 tsp. red cayenne pepper

garlic (We have dried garlic in a grinder that we use A LOT!)

salt & pepper

I would have put minced garlic in but we happen to be out.

If you are using regular ground beef, cook at 350 for about an hour. For our grass fed beef we have to cook at lower temperatures so I am cooking it at 275 for an hour, with an oven safe thermometer in to monitor it.

This was dinner last night and the final result was great. Very flavorful. Since this is our first venture with grass-fed beef, we are learning some lessons the hard way. We know that we need to cook at lower temperatures because grass-fed is so low in fat. However, the meatloaf was a bit heavy, I believe because of the lower fat content. So I will have to do a bit more research on this one.

You know I love the free flow of cooking. I put the meat, the oats and tomatoes into the bowl. Added in some teriyaki sauce and the garlic and started to mix. K asked what else we needed and I said "open the cupboard and see what we have." Since he chose the teriyaki, I suggested ginger and he added the cayenne, since there seems to be no spice hot enough for him. We'll see if I still have taste buds tomorrow. But it smells heavenly and I would probably add a bit more teriyaki sauce next time! Enjoy!

lepkugen's mashed sweet potatoes

noreply@blogger.com (Tiersa) — Mon, 01 Dec 2008 16:30:00 +0000

Lepkugen's Mashed Sweet Potatoes:
4 pounds orange-fleshed sweet potatoes
1/2 cup rice milk
2 tsp ground ginger
3/4 tsp kosher salt
2 TB agave
1/3+ cup unsweetened shredded coconut
1-1/2 TB coconut oil
Toasted nuts

Wrap sweet potatoes in foil and bake for one to one and a half hours until soft in the center. Remove from oven and allow to cool for a few minutes. Remove the "meat" from the potatoes into a mixing bowl or food processor. Mix in rice milk, ginger (you can use fresh and adjust accordingly, we were out), salt, and agave. You can mix in a bowl, but I like the food processor because it gives it a smoother texture. Put mixture into a greased baking dish and top with coconut and melted coconut oil. Bake at 350 degrees, uncovered for about 40 minutes, until warmed through.

The coconut may not brown when using coconut oil. If using olive oil or melted butter you may cook a little less or until coconut is browning on top. Add optional nuts after removing from the oven. I used about 4 pounds of sweet potatoes for about 8 people, and we had just enough left over for about 2 people. K's father and sister are diabetic so I use agave because it's a sweetener that they can tolerate well and we enjoy. We also use rice milk but you can certainly substitute. You really don't want to miss these. Tomorrow I'll share my pumpkin pie. Enjoy!

spicy flank steak

noreply@blogger.com (Tiersa) — Mon, 24 Nov 2008 16:16:00 +0000

I came across this recipe for Garlic-Chile Flank Steak at Eating Well and it reminded me of one of my family's favorites.

We all love Chipotle. Well, K likes anything with wasabi in, on or around it. And my step-daughter and I love chipotle, anything chipotle. I have bought chipotle sauce in a bottle, dried in cubes and cans of chipotle peppers in adobo sauce.

I simply took a can of chipotle peppers (in adobo sauce) and marinated the flank steak. You want to do this for at least a few hours but overnight is preferable. Then we tossed it on the grill and voila, everyone loved it. Even the wasabi-lover in the family! If you like spicy but don't want the full effect, simply add a few chilis from the can, either chopped or whole, to your marinade of choice. We tend to mix Asian and Mexican flavors.

For about a pound to a pound and a half of flank steak we average about 4 to 6 minutes per side on the grill. I know there are people who say flank steak should be cooked on a low flame grill but for some reason that never works in my house. Maybe it's our grill, but we always have it on high and it comes out near-perfect every time. I'm working on remembering the pictures but somehow when it comes down to mealtime the camera becomes a distant memory! Ah well, maybe next time!

decadent brownies with chocolate glaze

noreply@blogger.com (Tiersa) — Fri, 21 Nov 2008 16:16:00 +0000

Lepkugen's Brownies:

1 cup maple syrup (or other natural sweetener, agave, honey, etc.)

3/4 cup unsweetened applesauce (peel and chop apples, cook on low until soft, then mash)

2 to 4 TB flax seeds (optional)

2 tsp vanilla extract

1 and 1/3 cup oat flour

3/4 cup unsweetened cocoa powder

1/2 tsp baking powder

Pinch of sea salt

Rice milk (can use soy or other milk)

Mix all the ingredients together except the rice milk. Add the rice milk until it is the consistency that you like. I use about 3/4 cup. You can also add in grain sweetened chocolate chips and chopped nuts.
Cook at 350 degrees for about 45 minutes. Check before removing from oven. It tends to cook slowly in the middle so I recommend using a square or round pan, greased with a little coconut or olive oil.

Lepkugen's Decadent Chocolate Glaze:

3/4 cup bittersweet chocolate, chopped (use chips or roughly chop up a bar) (This is acompletely unsweetened, bitter chocolate)

In a sauce pan combine:

1/2 cup rice milk

1/3 cup maple syrup, agave, honey or other sweetener

Cook until comes to a light boil then pour over the chopped chocolate. Stir until the chocolate is melted and the glaze looks like a heavy chocolate sauce.

Glaze the brownies and enjoy!

How this recipe came to be:

Who would have believed that non-dairy, non-cane-sugar brownies would make me crave them? I have to admit the first attempt left me a little sad. The second batch, much altered and more educated, was a success with a little room for improvement: the center was a bit gooier than the outer edge. I am sure round three will be a supreme winner!
Round one was a vegan recipe that called for whole wheat pastry flour (1 cup) and a half cup of semolina. The brownies were more cake like and very heavy.
Round two I used lighter ingredients, changed a few things around and loved every bite!! I don't usually frost my brownies but several recipes suggested a glaze so I improvised and came up with the best dark chocolate frosting. If you have ever had a sour cream chocolate frosting, it was very reminiscent of that, but no dairy! How wonderful!

shredded chicken enchiladas

noreply@blogger.com (Tiersa) — Sat, 01 Nov 2008 15:00:00 +0000

Ingredients::
1/4 teaspoons Mexican or taco seasoning or 1 envelope Chicken taco seasoning
1/2 to 2/3 cup water (or amount indicated on taco seasoning package)
4 (4-ounce) boneless, skinless chicken breasts (if using frozen chicken breast 2 large or 3 medium to large)
1 1/2 cups mild, medium or hot traditional red enchilada sauce
1 1/2 cups canned mild, medium or hot green chili enchilada sauce
2 cups finely shredded cheddar cheese, divided (you can use light cheese if you want) (reserve some for the topping)
1/3 to 1/2 cup chopped fresh cilantro leaves ~ use to taste, we use more because we love it!
1 large can drained, sliced black olives (we buy whole and slice them ourselves)
1 small can drained, chopped green chilies
8 (6-inch) yellow corn or white flour/low carb tortillas*

Preheat the oven to 425 degrees.

To shred chicken you can cook it however you prefer. I find it easiest to shred by boiling the chicken in a pot with chicken broth for 10 to 15 minutes. Check the chicken before draining to ensure that it is cooked through but not overly done.*

Drain the chicken and let cool or put on ice if you are shredding right away. Then just shred the chicken by hand or with a fork if you prefer. Large or small pieces is up to you. If you prefer not to shred, you can grill or bake seasoned chicken and cut into bite size chunks.

In a pan over medium low heat, mix the water, taco seasoning, or your own combination of seasonings. Simmer for a minute or two and when well combined add the shredded chicken and mix to coat. Simmer for another few minutes to heat through and ensure that all the chicken is seasoned.

In a medium saute or frying pan over medium heat, combine the enchilada sauces. Stir to combine and simmer to heat up, not boil. It's important to use a wide pan to be able to dip the tortillas into the sauce.

Spoon enough sauce into a 13x9x2 inch baking dish to evenly coat the bottom.

Optional*:: Wrap the tortillas in a damp, clean, lint-free dish towel and microwave them until just warm and just soft and pliable, about 30 seconds. T NOTE:: If using whole wheat or low carb tortillas skip this step, it actually makes it harder to roll them.

Dip one tortilla in the remaining sauce, to coat both sides. In a strip down the center of the tortilla place your cheese, olive, cilantro, chilies and chicken. Roll the tortilla up and place seam side down in the casserole dish.

I usually assemble these right in the dish so I often may add a bit more sauce to the bottom of the pan as I go along. Make sure to save some cheese to add to the top.

Ladle the remaining sauce over the top then sprinkle the tops evenly with the remaining cheese. You can also garnish with some olives if you like. Cover the dish with foil and bake it for 10 minutes. Remove the foil and bake the enchiladas an additional 10 minutes or until the cheese is melted both on the top and on the insides.

Makes 4 (2 enchilada) servings.

Medium heat sauces are not overly hot. Mild may be too bland unless you really prefer your food with no heat or your favorite brand of sauce is hotter than others.

*T NOTES:

I use low carb or whole wheat tortillas sometimes, just depends what's in the fridge. These are more pliable than corn tortillas so pre-warming in the microwave is optional. I usually don't because it seems to make them break while "rolling"!
I love chicken but I hate the funny bits I find in it (don't ask, it was a childhood trauma!) ~~ so I boil my chicken in chicken broth or stock for about fifteen minutes. I put it on ice to cool and pretty quickly shred it by hand ~ hence, being able to remove the funny bits! I put it back into a pan or pot with some Mexican seasoning or a packet of chicken taco seasoning mix and voila....fabulous shredded chicken!! Just don't overcook it the first time. 10 to 12 minutes may do the trick ~ it really depends on the size of the chicken breasts and if they are fresh or frozen. I pull one out and check it before draining the boiling water. Then just a few minutes with the seasoning to get it all mixed together ~ you are not really needing to cook it again.
My family loves spicy, spicy foods so I use medium to hot in almost everything. The beauty of this recipe if you use what you like best!
Good, quick and simple!