Blueberry Turnovers

this recipe was such a hit, i decided to do blueberry.

Ingredients:

2 lbs frozen blueberries
1 tbsp butter
1/3 cup brown sugar
1 tsp nutmeg
1 tsp salt
1 lemon juiced
2 tsp xanthan gum (use cornstarch as an alternative about 2 tbsp?)
2 sheets puff pastry

Put the first 6 ingredients in a sauce pan, uncovered, high heat for 15 min.  Turn the flame off and put in the xanthan gum.  Mix thoroughly.  Place aside.

Place each sheet of puff pastry on a floured surface.  Then cut it into four squares.  Fill each with the filling.  Brush each piece with melted butter.

Bake on 350°F for about 20 - 25 min.

When cooled, dust the roll ups with powder sugar.

Spicy Lentil Soup

I have dried lentils for a year.  I thought I can try this recipe.

Ingredients

    2 cups red lentils, picked over and rinsed
    1 serrano chile pepper, chopped (remove seeds for less heat)
    1 large tomato, roughly chopped
    2 carrots, peeled and sliced an inch
    1 onion diced
    1 tbsp olive oil
    1 1 1/2 -inch piece ginger, peeled and grated
    3 cloves garlic, finely chopped
    1/4 teaspoon ground turmeric
    Kosher salt
    1/4 cup roughly chopped fresh parsley, plus more for topping
    1 pint sour cream

Combine the lentils and 3 cups warm water and 3 cups chicken broth in a pot, cover and bring to a boil. In a separate saucepan add the olive oil, carrots, chilies, and onions on medium heat for 10 min   Add the tomato, ginger, garlic, turmeric and 2 teaspoons salt, and the sauteed vegetables.  Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the parsley. Thin the soup with water, if desired, and season with salt.

Baked Apple Roll Ups

this recipe was inspired by a Facebook post a friend's mom.  i took it one step further and a made my own filling. i didn't make the puff pastry although I've made it once before.  the puff pastry was so light and airy.

 

Ingredients:

4 Gala apples peeled, halved, cored, and diced
1 tbsp butter
1/3 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 lemon juiced
2 tsp xanthan gum (use cornstarch as an alternative about 2 tbsp?)
2 sheets puff pastry

Put the first 7 ingredients in a sauce pan, uncovered, high heat for 15 min.  Turn the flame off and put in the xanthan gum.  Mix thoroughly.  Place aside.

Place each sheet of puff pastry on a floured surface.  Then cut it into four squares.  Fill each with the filling.  Brush each piece with melted butter.

Bake on 350°F for about 20 - 25 min.

When cooled, dust the roll ups with powder sugar.

Cream of Asparagus and Carrot Soup with Orzo

i wanted a quick and simple soup tonight.  the ingredients are few.

i adapted Sunny Anderson recipe

    1/2 stick unsalted butter
    1/2 onion, chopped, (about 1/2 cup)
    1 clove garlic, crushed
    Salt and freshly ground white pepper
    1 pounds asparagus, ends trimmed and cut into 1-inch pieces
    2 large carrots
    6 cups chicken stock
    1 pint sour cream, room temperature
    2 teaspoons Hungarian hot paprika, for garnish

Directions

Cook the pasta separately.

Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus, carrots and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve with orzo.

Vietnamese Steak Banh Mi

This week I went to lunch with a friend to a vietnamese restaraunt.  This is what I had. 

Vietnamese Steak Banh Mi

Ingredients

    1/3 cup fish sauce
    4 tablespoons sugar
    2 tablespoons finely minced shallot
    6 cloves of garlic, minced
    1/2 teaspoon ground black pepper
    3 tbsp soy sauce
    Hot sauce
    Sesame oil
    2 pounds beef sirloin tip, sliced into 1/8-inch strips

Procedure

In a small bowl whisk together fish sauce, sugar, shallot, garlic, hot sauce, soy sauce, sesame oil, and black pepper. Place beef slices in a large resealable plastic bag, pour in marinade, seal bag and toss to coat well. Place in refrigerator and marinate at least 1 hour, or up to 24.
 
Grill beef over high heat until browned on both sides, about 2-3 minutes per side.  Serve hot.

Mashed Sweet Potato with Nutmeg and Sour Cream

Mike made this delicious dish!

Ingredients

    4 large sweet potatoes
    1 tablespoon vegetable oil
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    1/4 teaspoon freshly grated nutmeg
    4 tablespoons sour cream
    4 tablespoons unsalted butter, cut into 4 pieces

Directions

Preheat oven to 350 degrees F.

Rub the sweet potatoes with the oil and place in an ovenproof baking dish and roast potatoes until tender, about 1 hour, turning once after 30 minutes. When potatoes are cooked, set aside to cool for 10 minutes. Cut the potatoes in half and squeeze the potato pulp into a 3 quart saucepan. Set the flame to medium-low and mash gently until smooth with a potato masher. Add the salt, pepper, nutmeg, sour cream, and butter and fold together until thoroughly combined. Remove from the heat and serve immediately, or keep warm, covered, until ready to serve.

Lemon Chicken Soup with Orzo

this particular recipe was from a post by my fried on facebook. i thought i'd might try it today.  i changed the recipe around a little.

Ingredients:

4 tablespoons olive oil

2 tablespoons butter

Kosher salt

Freshly ground pepper

1 pound white meat chicken

4 carrots, sliced

2 ribs celery, chopped

1 onion, diced

1 leek, thinly sliced

2 cloves garlic, minced

1/2 packed parsley

5 cups chicken stock

3 tablespoons lemon juice and reserve the skin

1 cup orzo pasta

2 tablespoons "Herbs of Provence"

1 tablespoon tarragon

Instructions:

In an 8-quart casserole stockpot, heat olive oil and butter.  Add the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper. Add the chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.  Add the orzo and chicken to the stockpot and cover and simmer for about 10 minutes or until orzo is tender.Stir in the lemon juice and lemon skin, season with salt and pepper and sprinkle with tarragon. Remove the lemon skin.  Season immediately.