Monday, December 19, 2011

Garlic Oil Inspiration

We had friends over and Garlic Oil was the inspiration for dinner.   
With the Garlic Oil I made Garlic Marinated Chicken, Broccoli with Garlic Oil, and a Garlic Oil Vinaigrette.

Broccoli with Garlic Oil
I took this recipe for Vegetables with Garlic Oil, but used Broccoli.  They suggest asparagus and carrots.

This original recipe calls for parmesan cheese.  I didn’t like the consistency.  I love having this Garlic Oil on hand and in this past have made this Parisian Bistro Vinaigrette.
1 t Dijon Mustard
1 T Balsamic Vinegar
splash soy sauce
salt & pepper to taste
3 T Garlic Oil
Mix first four ingredients and then slowly add Garlic Oil until dressing is well mixed.

Purple Plan Week of December 18, 2011

I cooked the Holiday Meal for friends over the weekend.  The theme for the rest of the week is super light and as little meat as possible.  With Christmas approaching we are sure to have plenty of rich foods – we’ll go easy this week in anticipation.  
Holiday Meal – Asian Guacamole, Garlic Oil Marinated Chicken, Broccoli with Garlic Oil, Salad with Garlic Oil Viniagrette, and Chipotle-Sweet Potato Gratin
Local Food: Garlic, Parsley, Sweet Potatoes
Mujudara with Naan,
Local Food: Onions
My CSA onions are now gone.  They were well used in this yummy dish.
Vegetable Curry
Local Food: Sweet Potatoes
Adobo Tuna, Broccoli, Zucchini Rice
Local Food: Shredded Zucchini from the freezer
The Adobo Tuna recipe includes a salsa and a side salad.  I usually just use the rub for tuna steaks.  Spicy goodness!

Monday, December 12, 2011

Creamy Tomato Pesto Soup

Just, YUMMY!  This has become an old stand-by and well-loved favorite. I created this recipe years ago combining a standard recipe I found for tomato soup and ideas I had to recreate a Tomato Pesto Soup I love at a local soup and sandwich shop. 

Creamy Tomato Pesto Soup

2 T extra-virgin olive oil
1 T unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 T all-purpose flour
3 cups chicken broth
28 oz. can whole peeled plum tomatoes, including the juice
1 ½ tsp sugar
1 spring fresh thyme
Kosher salt and fresh ground pepper
3 T freshly sliced basic, chives, or dill, or a mixture of all three
½ cup pesto
1 cup light cream
1 cup parmesan cheese

In a 5-6 quart Dutch oven heat the oil and butter over medium-low heat until the butter melts.  Add the onion and garlic, cook stirring occasionally until soft but not browned, about 8 minutes.  Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, thyme and ¼ tsp salt and pepper.  Bring to a simmer over medium-high heat while stirring the mixture to make sure the flour does not stick to the bottom of the pan.  Reduce the heat to low and simmer for 40 minutes.

Discard the thyme spring.  Let cool briefly.  Add the herbs and pesto and then puree in two or three batches in a blender or food processor or all at once with immersion blender.  Return the soup to the pot.  Season to taste with salt and pepper.  Add cream and parmesan cheese.  Stir and serve.

NOTE: I have made this with local onions, garlic, tomatoes(crushed), herbs, and pesto.

Purple Plan Update

Life’s regular routines got away from me last week and are on the verge of doing so again this week.  I thought I would share some meals I’ve been cooking or plan to cook soon using local ingredients.  
Buffalo Chicken Thighs, Baked Sweet Potatoes, Broccoli
Local Food: Sweet Potatoes, Broccoli
These Sweet Potatoes were little and baked quickly at 450 degress, in like 30 minutes.  Broccoli was frozen from the CSA.
Orecchiette with Chicken Sausage and Broccoli Rabe, Salad
Local Food: Chicken Sausage, Broccoli Rabe
I had the base for this quick and easy dish frozen from this summer.  Check out the link for the recipe and how to prep it for the freezer.
Halibut Tacos, Zucchini Rice
Local Food: Shredded Zucchini from the freezer
This rice is yummy and a fun way to get veggies on the plate.
Creamy Tomato Pesto Soup, Crusty Bread
Local Foods: Onion, Garlic, Pesto, Herbs
If you have whole or crushed tomatoes from the summer, that would be one more local ingredient.  I used some frozen crushed tomatoes the last time I had made this recipe.