Autumn Compote

As we are getting closer to Thanksgiving and the holiday season, it is time to start thinking about more formal meals.

Compote is a classic autumn recipe that is a great accompaniment to any roasted protein meal like turkey or chicken.

Compote is essentially dessert of stewed or baked fruit that is served as a side for the main course. In a warped way, it’s a way to get dessert out before dessert time!

Nice thing about compotes - they are easy to make and most people really like them. Sweet and made with familiar ingredients, they make a great side for a Thanksgiving meal.

If you want to make it ahead, simply cook until it’s halfway done. After cooled, refrigerate until you are ready to use. When you reheat, it will cook the remainder of the way. You might need to add some more liquid (cider preferred) to the pot during re-heat.

The recipe calls for squash. It is pretty flexible. Use what is available. This could be butternut, pumpkin, delecata, etc.

Ingredients

• 2 shallots, minced
• 2 apples, peeled and diced
• 1 large onion, diced
• 1 pear, peeled and diced
• 3 cups squash, peeled and diced
• 1 cups stock (either vegetable or chicken)
• 1/2 cup apple cider
• 3 tbsp raisins
• 2 tbsp olive oil
• 1 tbsp fresh thyme to taste (or 1 1/2 tsp dried thyme)

Process

1. Sauté the onion and shallots in olive oil until soft
   
   
2. Add squash and cook 5 more minutes over medium heat
   
   
3. Stir in fruit, stock and cider
   
   
4. Simmer until squash is soft but not mushy (about 12 to 15 mins)
   
   
5. Add fresh herbs**
   
   
6. Serve immediately as a hot side

**Add fresh herbs at the end of the cooking to maintain their taste and texture. Dried herbs should be added with the liquid to allow their flavor to permeate the dish

Broccoli Cheddar Soup

I think I have reached my quote of broccoli consumption for this year. In an attempt to use more of the CSA broccoli in one recipe, I offer up a hearty broccoli soup with cheddar cheese.

The recipe has all the classic elements of a great soup - stock, herbs, butter and cream. While you can make some substitutes, I would suggest making the recipe as is, each of the ingredients adds to the richness of the meal.

This is a great make-ahead soup. The soup can be made the day before. Just cool slightly before putting in the refrigerator to cool completely. After cooled, cover and keep refrigerated. Just reheat to a simmer when ready to use.

Ingredients

• 2 lbs fresh broccoli stems and florets separated and chopped into bite-size pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 6 1/2 cups vegetable stock or canned low-salt vegetable broth
• 2 cups (packed) grated extra-sharp cheddar cheese
• 1 cup whipping cream
• 6 tbsp butter, room temperature
• 3 tbsp all purpose flour
• 1 tsp chopped fresh tarragon or 1/2 tsp dried tarragon

Process

1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat
2. Add broccoli stems and onion; sauté until onion is translucent (about 5 to 7 mins)
3. Add garlic and tarragon and sauté for one additional minute
4. Add stock and bring to a boil
5. Simmer uncovered until broccoli is tender (about 15 to 20 mins)
6. Slowly stir in cream
7. Mix remaining 3 tablespoons butter with flour in small bowl to make paste
8. Whisk paste into soup
9. Add broccoli florets and simmer soup until it thickens and florets are tender (about 5 mins) - make sure to stir frequently
10. To finish, preheat oven boiler
11. Place 6 ovenproof soup bowls on baking sheet
12. Divide soup among bowls and sprinkle 1/3 cup cheese over each
13. Broil until cheese melts and bubbles around edges (about 3 to 5 mins)
    

Skillet Crusted Potatoes

Unless you hate potatoes, you are going to be hard pressed to find anyone that doesn’t like this dish.

Potatoes that are crispy... what is there not to like?

This is a classic three ingredient recipe that you will need to make in volume because there will be none left.

Key to getting the potatoes crispy is high heat and patience. Potatoes are one of those ingredients that take forever to get started but when they start to crisp it will happen very quickly.

Feel free to interchangeable swap out the potatoes - just make sure they are new potatoes. New potatoes are not a separate variety of potato, but younger versions of other varieties. The skin of new potatoes is generally thinner and flakier than the skin found on older potatoes. For this reason, new potatoes are rarely if ever peeled before cooking.

These potatoes are at their best when browned just before serving.

Ingredients

• 2 1/2 lbs small boiling potatoes
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves - chopped
• sea salt

Process

1. In a large saucepan cover potatoes with salted cold water by 1 inch and simmer potatoes until just tender (about 10-15 mins)
   
   
2. Drain potatoes in a colander and cool
   
   
3. Potatoes may be prepared up to this point 1 day ahead and chilled, covered
   
   
4. Halve potatoes crosswise
   
   
5. In a large non-stick skillet heat 1 1/2 tbsp oil, 1/2 tbsp thyme and salt to taste over moderately high heat until hot but not smoking
   
   
6. Add half of potatoes - cut sides down
   
   
7. Cook potatoes, without stirring, until cut sides are golden and crusty (about 5 mins)
   
   
8. Toss potatoes, shaking skillet, to coat with oil
   
   
9. Transfer cooked potatoes to a serving bowl
   
   
10. Cook remaining potatoes with remaining oil and thyme as above

Old School Apple Cider - Homemade!!!

One of my favorite childhood memories of autumn was apple cider. There are few things that complete a cool fall day like a nice warm cup of apple cider.

After you consider what it takes to make apple cider you might think twice about purchasing it at the store.

It is super simple to make and is a great activity to do with the kids after an afternoon of picking apples at the local orchard.

Another benefit to making your own cider is that you are in control of how sweet you want your cider. Feel free to adjust the sugar to your tastes and to the sweetness of the apples.

Ingredients

• 10-12 medium apples
• 1/2-1 cup sugar
• 3-4 cinnamon sticks
• 1 whole nutmeg

Process

1. Wash and quarter the apples - don't worry about peeling or removing the seeds from the apples
   
   
2. Toss the apples into a large stock pot
   
   
3. Add the sugar and spices and then enough water to cover
   
   
4. Bring to a boil and boil uncovered for one hour
   
   
5. Turn down the heat, cover and simmer for at least two hours
   
   
6. Using a potato masher, mash the contents of the pot
   
   
7. After mashing allow the apples to cool
   
   
8. Once cooled, strain over a pitcher or pot
   
   
9. If desired, you can put the pulp into cheesecloth and squeeze to remove even more of the juice
   
   
10. Store the cider in the refrigerator and reheat before serving

Spicy Broccoli - Pickled

In my attempt to offer you different and healthy ways to deal with your CSA share, I thought this was something a bit off the beaten path but highly interesting (at least to me).

The roots of pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea.

I find pickling to be a great and easy way to extent the season bounty without the guilt of tossing good food gone bad. This recipe as prepared will keep for several weeks in the fridge.

So the next time you are facing a situation of too much of a particular produce item... think pickling.

The recipe below was adapted from The Joy of Pickling by Linda Ziedrich (see below). This book is considered one of the bibles of pickling and a must have for anyone interested in pickling foods.

Ingredients

• 1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems
• 2 1/2 cups white wine vinegar
• 2 1/2 cups water
• 2 tbsp chopped garlic
• 1 tbsp dill seeds
• 1 tbsp coarsely grated (or chopped) ginger
• 1 tbsp yellow mustard seeds
• 1 tbsp T vegetable oil
• 1 tsp kosher salt

Process

1. In a large bowl, toss the broccoli with the garlic, ginger, dill, mustard, and oil
   
   
2. Pack the mixture into a 2 quart jar
   
   
3. Combine the vinegar and water, and dissolve the salt in the liquid
   
   
4. Pour the liquid over the broccoli
   
   
5. Cap the jar and store the jar in the fridge at least one week before eating.

Citrus and Lemongrass Poached Salmon

For you salmon lovers, here is a very delicate, light and very healthy preparation. The flavors are subtitle from the lemongrass and citrus creating this extremely smooth flavor that melts in your mouth.

In general poaching is a great cooking technique that is often overlooked for "high heat" cooking. Poaching is particularly suitable for fragile food, such as eggs, poultry, and fish which might easily fall apart or dry out.

The key to poaching is to keep the heat low and to keep the poaching time to a bare minimum. This will preserve the flavor of the food.

Ingredients

• 2 1/2 lbs salmon fillet
• 1 small yellow onion, chopped
• 1 quart vegetable stock
• 1 quart orange juice
• 2 cups white wine
• 2 cups lemongrass - chopped
• 2 tbsp garlic - minced
• 1 tsp sea salt
• 1 tsp white pepper

Process

1. Remove skin from salmon, then cut into desired portions
   
   
2. In a large pot, combine stock, orange juice, white wine, onion, garlic and lemongrass
   
   
3. Season with salt and white pepper
   
   
4. Bring to a boil for 5 minutes. Reduce heat to a low boil
   
   
5. Place the salmon in the poaching liquid until flaky and tender (about 5 mins)

Balsamico Parmesan Roasted Cauliflower

In the realm of cooking techniques, I am pretty sure roasting would not rise to the top of the list for cauliflower. However, when prepared correctly, roasted cauliflower is very delicious.

The key to roasting cauliflower is to keep the florets in large thick pieces. A little olive oil and herbs and you are good to go. The parts that are in contact with the pan while roasting will brown. That browning creates a wonderful nutty, sweet flavor.

The sweet, nutty flavor is finished off in this recipe with the balsamic and parm that just compliment the roasted cauliflower that much more.

Ingredients

• 8 cups cauliflower florets
• 1/2 cup finely shredded Parmesan cheese
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp dried marjoram
• 1/4 tsp sea salt
• freshly ground pepper to taste

Preparation

1. Preheat oven to 450°F
   
   
2. Prepare the cauliflower by cutting into 1-inch-thick slices
   
   
3. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl
   
   
4. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom (about 15 to 20 mins)
   
   
5. Toss the cauliflower with vinegar and sprinkle with Parm cheese
   
   
6. Return to the oven and roast until the cheese is melted and any moisture has evaporated (about 5 to 10 mins)

Sweet Potato Hummus

Here is a recipe just in time for Thanksgiving! This is a delicious dish with layers of flavor from sweet, to citrusy to creamy to earthy - all at the same time. It is called a hummus because of its aromatics from the toasted cumin. It’s a dip... calling it a hummus makes it a bit more exotic.

As far as preparation, it’s easy! Because you are looking for cooked sweet potato flesh, just microwave the potatoes until soft. Add all ingredients in food processor and blend.

The recipe can be made up to two days in advance. I would suggest that you hold off on the zest until time of serving to avoid overpowering the dish with citrus.

Ingredients:

• 1 lb sweet potatoes
• 1 large lemon, juiced
• 1 tbsp tahini
• 1 tbsp olive oil
• 3 tsp brown sugar or Splenda brown sugar
• 1 tsp cumin seeds
• 1 tsp crumbled feta cheese
• 1 tsp toasted pistachios or pine nuts
• 1 tsp sea salt
• 1/4 tsp cayenne pepper
• 1/8 tsp fresh ground black pepper
• zest of one orange

Process:

1. Toast pine nuts or pistachio nuts - set aside to cool
   
   
2. Toast the cumin seeds on low heat
   
   
3. After toasted, crush cumin seeds**
   
   
4. Bake or microwave sweet potatoes until fully cooked
   
   
5. Allow the potatoes to cool- retain the sweet potato flesh - remove the skins and discard
   
   
6. Add seeds and sweet potato to the food processor together with the lemon juice, salt, cayenne pepper, black pepper, olive oil, brown sugar, orange zest and tahini
   
   
7. Blend until smooth and creamy
   
   
8. Adjust to taste if needed adding more salt or sugar depending on the sweetness of the potatoes
   
   
9. Sprinkle with feta and toasted pistachios or pine nuts

** Seeds can be crushed by using a mortar and pestle or by smashing between a saucepan and cutting board

Tom Yum Goong (Thai Lemongrass Soup)

For those of you not familiar with Thai cookery - Tom Yom Goong is a classic spicy and aromatic broth. Below is an easy adaptation on this classic that can be made anytime because it appeals to more commonly accessible ingredients.

With more traditional preparations, shrimp is add. For this adaptation, the shrimp has been omitted.

In general, each of the ingredients in the recipe are each "very powerful". The key is to incorporate the ingredients to achieve a harmonious balance of hot and sour - this soup by no means should be bland.

The preparation is very simple. The bulk of the flavor will be coming from the lemongrass. Other than making sure that the lemongrass stalks are clean, you do not need to fuss with separation of the inner and outer leaves. Just chop and drop in the pot.

To simplify access to ingredients, Serrano chile peppers are used. However, if you have access to Thai bird chiles use them. Thai chiles are available at most Asian grocers. You can control the heat from the peppers - if you want less heat, remove the seeds and ribs of the peppers before use.

Keep in mind, you are in control. You can control the intensity of the dish - always start with less and add more if you have any doubts.

The recipe serves very nicely with cooked rice and is very flexible to other additions including:

• mushrooms - fresh or canned (drained) - simmer until tender
• canned bamboo or water chestnuts
• a dab of chile paste for additional heat and complexity
• Kaffir lime leaves - removed prior to serving
• cooked chicken or shrimp
  

Ingredients:

• 4 cups low-sodium chicken broth
• 2 to 3 lemongrass stalks, cut into 2-inch lengths
• 2 serrano chiles seeded and chopped
• 1 cup mushrooms
• 1 inch piece fresh ginger, peeled
• 1 tbsp chile paste (optional)
• juice of half a lime
• fresh cilantro - for garnish

Process:

1. Finely chop half of the ginger
   
   
2. To a large pot, add the chopped ginger, the remaining chunk of ginger, the chicken broth, lemongrass and chiles
   
   
3. Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes
   
   
4. Add the chile paste if using, add additions such as mushrooms to the pot
   
   
5. Simmer until ingredients are cooked through (about 1 to 2 mins)
   
   
6. Remove from heat and stir in the lime juice
   
   
7. Discard the large pieces of lemongrass, ginger and chiles (if you opted not to chop them)
   
   
8. Ladle into bowls and sprinkle with cilantro

Turnips- what to do?

Turnips are a root vegetable and a member of the cabbage family. They're a good source of Vitamin B6, Folate, Calcium, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin C and Manganese.

Think about using them as you would other root veggies.

• Roast them with carrots, a little olive oil, and fresh herbs.
• Mash them with potatoes. Add in a bunch of cloves of garlic during the boil.
• Thinnly slice a turnip (yes, raw) and use in a salad as you would a radish or add to a stir-fry.

How about:

Curried Turnip and Apple Soup

• 3 tbs butter/ oil
• 1 small chopped onion
• 2 ribs chopped celery
• 1 pound peeled and chopped turnips
• 2 small cored and chopped tart apples
• 1 tablespoon curry powder
• 1/4 cup chopped fresh parsley
• 4 cups chicken/veggie stock
• 1/3 cup raw rice

In a large saucepan, heat the butter/oil. Add the onion, celery, turnip, and apple. Cook until wilted. Stir in the curry powder and parsley; cook for another minute. Add the stock, bring to a boil, and add the rice. Lower the heat and simmer, covered, for 20 minutes.
Puree the mixture in a blender or food processor. Season with salt and pepper.

Asparagus, Blood Oranges and Shallots

Talk about three of my favorite ingredients that are just a great marriage of flavors. It will have your senses dancing!

Made from ingredients that not too long ago were considered hard to find, this is what I call a dish with "depth". That is depth in flavor and complexity. But for all of its tremendous flavor it is very simple to make.

I would shoot for pencil thin asparagus spears for this dish. The larger spears are tougher and change the mouth feel and flavor in my opinion. Also, make sure that you have fresh garlic and shallot for this dish. You want the rich flavor and bite that comes with the freshness.

Lastly, watch your heat levels when you cook. Too much heat and you will burn up the ingredients and destroy their textures.

Ingredients:

• 8-10 shallots, peeled, quartered lengthwise
• 2-3 cloves fresh garlic, thinly sliced
• 2 blood oranges, peeled, thinly sliced into rounds
• 1 bunch asparagus, ends snapped, left whole
• grated zest of 1 lemon
• mirin*
• balsamic vinegar
• sea salt
• extra virgin olive oil

Instructions

1. On medium heat, place a small amount of oil, garlic and shallots in a deep skillet
   
   
2. When the shallots begin to sizzle add a pinch of salt and sauté until the shallots are quite limp and beginning to color (About 4 to 6 mins)
   
   
3. Add lemon zest and sprinkle generously with mirin
   
   
4. Lower heat, add asparagus spears and cover
   
   
5. Cook until the asparagus is just tender and a vivid green
   
   
6. Remove from heat and stir gently to combine
   
   
7. Arrange blood orange rings around the rim of a serving platter and spoon asparagus and shallots into the center
   
   
8. Drizzle the entire dish with balsamic vinegar and serve immediately

* Mirin can be found in the Asian section of your local grocer or at the local Asian market. It is a core pantry staple for Asian cookery.

Lemongrass

Lemongrass is a common ingredient in Thai cooking and curries. Usually the tender white part of the lemongrass stalk is used for adding to dishes, but the blades can be used for stocks or infusions or even dried to use in potpourri and tea. So, don't waste any part of it!

You can grind the stalks and use this for seasoning. Or you can treat it more like bay leaf and leave it in larger pieces that can be removed before serving.


***Boil a handful of lemongrass blades in water for 5 minutes for a Lemongrass Tea. [You can easily freeze the blades (in a ziplock bag) to use whenever you want to make some tea.]

A recent study by the Food and Nutrition Research Institute of the department of Science and technology ( DOST ) claims that every 100g of lemongrass when boiled can contain up to 24.205 micrograms of beta-carotene the anti-oxidant that scientists believe can help prevent cancer. Another DOST study shows that lemon grass oil has the potential as a tropical eye medication against keratomycosis, an inflammation of cornea often associated with burning or blurring of vision.

Sweet Potato Soup Fusion

OK... its November. We are officially a few weeks away from Thanksgiving... and dare I say - two months until the end of the year.

As I start to think about holiday entertaining and "the Holidays", I am always looking for something different.

Yes, I am that person that is not satisfied with the "traditional seasonal fare". Maybe bad childhood memories of holidays past, but more likely the desire to explore the full universe of food that is out there. That said, I am going to start to offer up some different recipes that you may want to consider for this holiday season.

This soup is truly a fusion of ingredients. Consider each ingredients and its contribution to the overall dish: sweet potatoes for sweetness, cinnamon/nutmeg to enhance the sweetness, curry/bay offer the earthiness, ginger/red pepper for the bite, and thyme that offers a refreshing overtone. This is culinary fusion!

Ingredients:

• 2 1/2 lbs sweet potatoes
• 1 small bay leaf
• 6 cups vegetable broth or stock
• 2 cups onion, finely chopped
• 1 cup celery, finely chopped
• 1/2 cup milk
• 2 tbsp butter
• 2 tbsp fresh ginger, finely grated
• 1 tbsp curry powder
• 3/4 tsp sea salt
• 1/2 tsp dried thyme
• 1/2 tsp cinnamon
• 1/2 tsp fresh ground pepper
• 1/4 tsp cayenne pepper
• 1/8 tsp nutmeg
• Chopped roasted peanuts (for garnish)
• Sour cream (for garnish)

Preparation:

1. Peel and cut the sweet potatoes into 1/2-inch cubes
2. In a large pot over medium heat, melt butter
3. Add ginger, celery and onion - cook until soft (about 6 to 8 mins)
4. Add curry powder, cinnamon, cayenne and nutmeg
5. Cook 1 minute, stirring constantly
6. Add potatoes, broth, thyme, bay leaf, salt and pepper
7. Increase heat to high and bring to a boil
8. Lower heat to medium and simmer until the potatoes are soft and cooked (about 25 to 30 mins)
9. Transfer soup in batches to a blender or food processor and puree - Alternatively you can use an immersion blender in the pot if you have one
10. Thin soup with milk to desired texture
11. Garnish with a dollop of sour cream and chopped peanuts

Mustard Greens?!?!?

Mustard greens are related to kale, cabbage, and collard greens. They are the peppery leafy greens of the mustard plant. They are often less bitter than kale or collard greens, and more peppery, like arugula.


The easiest way to prepare mustard greens is to saute.

• saute some thinly sliced onions in olive oil until they begin to brown and caramelize (maybe 5-10 min). Then toss in a couple of cloves of minced garlic


• Throw in your mustard greens, washed and torn into large pieces, and cook until the greens begin to wilt.


• Toss with some sesame oil or lemon juice and salt/pepper to taste.

Get creative and substitute mustard greens for spinach. How about fettuccine with mustard greens?

• Saute as shown above, but maybe use mushrooms instead of onions.


• Toss into cooked fettuccine with some butter, parsely, and grated parmesan cheese

Mustard Greens have lots of health promoting factors. They provide good to excellent amounts of 9 vitamins, 7 minerals, dietary fiber and protein.

Healthy Radish Chips (Baked)

Finding new and creative ways to prepare radishes can sometimes be a challenge.

Since we have had much success in the "chips" and "crunchy" category for recipes, I thought I would offer up the next installment: Radish Chips.

This preparation is low in calories and healthy. Essentially a healther alternative for high fat, "bad for you chips".

The recipe as listed below is for one (1) serving. This recipe scales very easily and will adjust for whatever serving size you are looking for. Cooking times in the microwave and oven will vary based on the volume that you are cooking. So adjust accordingly.

Ingredients

• 10 radishes
• 1 tsp chili powder
• 1/2 tsp garlic salt
• 1/2 tsp paprika

Directions

1. Preheat oven to 350 degrees
   
   
2. Thinly slice radishes
   
   
3. Steam in microwave for 5 minutes
   
   
4. Put in bowl with spices and mix
   
   
5. Bake in the oven for 10 minutes, flip the chips, and bake for another 10 minutes
   
   
6. Allow to cool and add additional spice if desired
   

Soup Trio: Turnip, Carrot and Split Pea

As that reality sets in that we are getting into the colder months, I find myself looking for more soup and stew related recipes.

From my perspective, one of the real benefits of soup is that most (repeat - most) soups are pretty healthy, easy to make and very filling making them a meal to themselves. I also love that you can make soup once and benefit from it for many days to come or freeze it for use on a later date.

In this recipe, the combination of turnip, carrot and split pea are excellent and highly complementary with tones of sweetness and earthiness. The vinegar splash is a nice finish/garnish for the dish.

For those of you that subscribe to the nothing left behind theory, you can use the turnip greens in the soup. Simply, clean the turnip greens and chop. They will be added at the very end of the cooking process to assure that they remain intact.

Ingredients:

• 2 bay leaves
• 1 onion, finely chopped
• 2 cup vegetable stock
• 1 cup carrots, chopped
• 1 cup turnip, chopped
• 3/4 cup dried split peas
• 2 tbsp olive oil
• Sea salt & fresh ground pepper to taste
• splash of vinegar

Process:

1. Wash peas and (a) soak them overnight in cold water or (b) in hot water for one hour
2. Drain peas and set aside
3. Heat the oil in a saucepan and sauté the onion until light brown
4. Add the carrots and turnip and continue cooking for 5 additional minutes
5. Add the peas, bay leaf, and stock
6. Stir well, cover the pan, and bring to a simmer
7. Cook for 60 to 90 minutes until the peas are really tender
8. Stir occasionally and add water if necessary
9. Season to taste with salt and pepper
10. If desired, stir in turnip greens 1 to 2 minutes before removing soup from heat
11. Serve with a splash of vinegar

Homemade Apple Juice

I stumbled upon this page today and thought I would share it. If you find yourself home from the apple orchid with too many apples - here is your solution!

Make apple juice. I doubt anyone would debate how much better fresh homemade is over that sugared mass processed stuff you find the grocery store.

I always think of these types of recipes as a great teaching activity for kids to learn about cooking, nutrition and sustainability. Let me know what you think!

Homemade Cloudy Apple Juice

Sopa de Lima (aka Lime Soup)

Sopa de Lime is a traditional Yucatan Lime Soup. Now before you write off this soup by its name, let’s take a little bit more of a look at the ingredients and how they play off each other.

Literally translated as “lime soup”, this is more of a spicy chicken with tomato soup. Contrary to the name, limes are not the major ingredient in this savory soup. Limes are used to provide a nice tang to the soup.

It is basically a chicken vegetable soup flavored with limes and made nicely hot (if desired) with a touch of hot peppers. The avocado offers a smooth, creamy element that plays very nicely off the tang, acid and heat.

The soup is a light but filling dish. It is a great and different soup which can be served with dinner or by itself.

As a step saver, do not hesitate to use the meat of a rotisserie chicken or leftover turkey from Thanksgiving. Also, you are in control of the heat, if you wish to have none then omit the hot peppers.

There are variations of this recipe that call for Chihuahua or Monterey Jack cheese. I personally do not feel that it is necessary for the recipes. So shave off a few calories by omission of the cheese.

Ingredients:

• 8 cups chicken stock
• 8 ozs corn tortillas (about 6), cut into 1 inch strips
• 6 whole cloves
• 2 avocados, peeled and chopped into 1/2 inch pieces
• 2 stick of Mexican cinnamon, broken up *
• 1 lb chicken breast, chopped into 3/4-inch pieces
• 1 lime, sliced thinly
• 1/2 cup cilantro, chopped
• 6 tbsp fresh lime juice
• 2 tsp dried Mexican oregano **
• Sea Salt to taste
• Vegetable oil

Procedure

1. Preheat the oven to 400°F
2. Toss the cinnamon, oregano, and cloves onto a baking sheet and toast for about 5 minutes - make sure not to burn - check after about three minutes
3. Transfer the spices to a bowl and set aside to cool
4. Pour the chicken stock into a saucepan and bring to a boil
5. Add the spices and then reduce the heat to a simmer - simmer for 10 minutes
6. Strain the stock into another pot to remove the spices
7. Bring the stock back to a simmer and add the chicken and simmer for 10 minutes
8. Pour in the lime juice, and season with salt to taste
9. Meanwhile, pour a 1/4 inch of oil into a skillet set over medium-high heat
10. When the oil is hot, add a few strips of tortilla, and cook for about 30 seconds or until crisp
11. Drain these on a plate covered with paper towels - repeat with the rest of the strips
12. Ladle the soup into bowls and top each bowl with tortilla strips, avocado, cilantro, and lime slices

* Mexican Cinnamon - Canela is the Spanish word for cinnamon. The cinnamon used in Mexican cooking is the softer loose-bark variety grown in Ceylon rather than the more commonly found hard-stick cinnamon.

** Mexican Oregano - Mediterranean and Mexican oregano are two different plants, but because they are used in the same way and have a somewhat similar flavor they are both called oregano. Mexican oregano is stronger and less sweet, well-suited to the spicy, hot, cumin-flavored dishes of Mexico and Central America- perfect for chili and salsa

Cauliflower & Quinoa Sushi

I got to admit, this is a pretty cool concept. Rated very high on my WOW scale. It is one of those ideas that I wish I had thought of.

If you are a sushi fan and like to experiment at home, give this one a try.

It is a powerhouse of nutrition between the cauliflower, asparagus, quinoa and smoked salmon.

I think I might need to make this for an upcoming happy hour party!!!

Follow this link for the recipe

Sweet Potato Hummus

I am a bit ashamed to admit this but I am not the biggest sweet potato fan. It is nothing other than personal preference here.

Although it is not my first root vegetable of choice, there are times in certain recipes and preparations that I do like it. Below is one of those exceptions.

This recipe is a great and very healthy twist on traditional hummus. The addition of the sweet potato only enhances the hummus in this recipe.

While it is totally acceptable to serve with traditional pita (toasted is much better), I have found that this recipe works just as well with bagel chips, flat bread crackers, or tortilla chips.

One bonus on this recipe, it is a great make ahead. The recipe will keep for up to a week in the refrigerator after preparation.

Ingredients:

• 1 lb. sweet potatoes, peeled and cut into 1″ pieces
• 1 can (19.5oz) chickpeas
• 1 clove garlic, chopped
• 1/4 cup fresh lemon juice
• 1/4 cup tahini
• 2 tbsp olive oil
• 2 tbsp ground cumin
• Coarse sea salt
• Fresh ground black pepper

Process:

1. Steam or microwave potatoes until tender
   
   
2. In a food processor, combine all ingredients
   
   
3. Puree until smooth (about 1 min) - If needed add water to thin
   
   
4. Season with salt and pepper to taste
   
   
5. Allow to cool before serving