Celery Root Soup

All week, I tried to figure out what to make with my celery root. I finally decided on a soup, given that it's my favorite food and easy. I found the perfect recipe, and it was the most delicious thing ever! I was blown away by its taste and have been talking about it non stop. This will definitely be a repeat!

Celery Root Soup
Eight to Ten Servings

2 tablespoons butter
2 tablespoons olive oil
2 leeks, cleaned and chopped
sea salt
2 garlic cloves, peeled and thinly sliced
one large celery root (about 3-pounds, 1.5kg), peeled and cubed
3 cups (750ml) chicken stock
3 cups (750ml) water (I just added about 1 cup of water)
1 to 1 1/2 teaspoons freshly-ground white pepper
scant 1/8 teaspoon chile powder

1. In a large pot, melt the butter with the olive oil.
2. Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add another pat of butter or pour of olive oil.
3. Add the celery root and stock. (Or use all water.) Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty five minutes.
4. Add white pepper and chile powder, the purée using a hand mixer, or let the soup cool to room temperature and whiz in a blender until smooth. Taste, and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with water or stock.

To serve, rewarm the soup in a saucepan and ladle into bowls.

Kickin' Collard Greens and Honey Mustard Baked Chicken

Collard Greens

Romaine Lettuce

Yams

Celery Root

Cucumbers

Mixed Fingerlings

Nectarines

Peaches

Apples

Kiwi

Bananas

 

Last night I made a great collard green recipe - Kickin' Collard Greens! I didn't simmer a fully 45 minutes, but I'd definitely suggest at least 30. With this, I also made my favorite Trader Joe's brown rice and then this amazing Baked Honey Mustard Chicken, a huge success!Kickin' Collard Greens:

Ingredients

• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Baked Honey Mustard Chicken

Ingredients

• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 cup honey
• 1/2 cup prepared mustard
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon dried parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

A delicious fish recipe

Baked Fish With Herbs, Garlic and Tomato

• 1 1/2 pounds white fish
• juice and zest of 1 lemon
• 2 Tablespoons extra virgin olive oil
• 1/4 cup minced fresh herbs (parsley, basil, dill, oregano, etc...)
• pinch of salt & pepper 
• 1 14 ounce can of diced tomatoes, or 2 medium fresh tomatoes (I used a bunch of cherry tomatoes)
• 2 Tablespoons minced onion or scallion

Place fish fillets in oven-proof dish.  Combine lemon juice and zest, olive oil, herbs, and salt and pepper, and pour over fish.  Marinate for 1-2 hours. Preheat oven to 350 degrees Farenheit. Arrange tomatoes and onions over fish. Bake fish, covered, for 20 - 30 minutes, until fish flakes easily.  Baking time depends on thickness of fillets.

A great use for the cherry tomatoes and parsley! You can make this with any herb which is convenient.

Creamy Spinach & Broccoli Soup

This week from Newleaf I received:

Broccoli
Spinach
Parsley
Watermelon
Apples
Nectarines
Pluots
Patty Pan Squash
Kale
Cherry Tomatoes

I made a great soup: Creamy Broccoli Spinach Soup, it was a hit! It was so fast and easy to make, definitely will be making it again!

Creamy Spinach & Broccoli Soup
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 1/2 cups peeled and diced potatoes (2 medium sized ones)
2 1/2 cups chicken stock
2 cups chopped broccoli
1 9-ounce bag baby spinach
2/3 cup fresh grated Romano cheese
Juice of 1/2 lemon (about 1 tablespoon)
Salt and pepper to taste

In a Dutch oven pan, heat olive oil and saute onion, garlic and bay leaf over low heat until veggies are tender (about four minutes). Add potatoes and chicken stock and simmer for five minutes. Add broccoli and spinach and gently simmer for ten minutes until broccoli is tender, but still bright green.

Puree soup using a wand style blender until smooth. Add Romano cheese and lemon juice and stir to incorporate. Remove bay leaf and after testing the flavor, add salt and pepper to taste. Serve with a dollop of plain yogurt.

Sauteed Kale

This week, I went back to the first place I ordered produce from, Newleaf Natural Grocery. When comparing Newleaf Natural to Door to Door Organics, you get so much more with New Leaf, so the decision was obvious for future orders. I picked up my box this week because the delivery wasn't going to arrive until later in the week. Although it was quite out of my way, it was actually very nice to see where my box is coming from and the business we are supporting.  It was worth my while in the end because they threw in an extra bunch of bananas - I'll be saving these for future banana breads!

Lettuce
Red Kale
Corn
Local Heirloom Tomatoes
Green Onions
Green Peppers
Oranges
Mango
Local Peaches
Local Apples
Bananas

Finally, I was going to be able to cook up a great kale dish. I have always wanted to, but have never actually purchased it. I have to say, it was AWESOME! It takes a while to cook down, but once it does its great. I wanted to make it more colorful so I added 1 of the heirloom tomatoes - the orange one. It's super easy to make and very healthy.

Sauteed Kale

Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water - I used chicken stock
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions:  Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. (I added the tomato for the last 5 minutes)

Eggplant Bolognese

Tonight it was decided that everyone wanted pasta so I searched for a recipe that would incorporate some of the produce. It was great when I found this eggplant bolognese which included the eggplant, green pepper and zucchini! It made quite a bit so I froze the leftovers to pull out on a cold Chicago day. I would make sure to season it enough as the salt in this case really adds a lot.

Eggplant Bolognese

• 8 tablespoons olive oil
• 1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 1 green bell pepper (ribs and seeds removed), finely chopped
• 1 zucchini (about 8 ounces), quartered lengthwise, sliced 1/4-inch-thick crosswise
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 1 pound ground beef chuck
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon dried oregano
• 1 pound rigatoni or other short tubular pasta
• Parmesan cheese, shaved (optional)

The Bitty Local Box

This week I finally got back into ordering my box of goodies. I was excited to see that since my time away, Door to Door Organics - Chicago had created a new "Local Bitty Box." Just what I wanted, a way to ensure that all my produce was local. I have to admit, I did one switch so I could have some blueberries.  Other than that, all of the following is locally grown in the Chicago area:

Cucumbers
Collard Green Bunch
Slicer Tomato (large)
Eggplant
Yellow Squash
Green Bell Pepper
Blueberries
Zucchini

I didn't think I could be more excited (thanks to my box arriving), but then I found a new recipe that incorporated some of my box AND some of the produce I already had on hand (potato, yellow bell pepper, lemon) - major bonus. This recipe is one that will be around for my lifetime I'm sure. First off, it uses lemon. Currently I have about 5 lemons, down from a bag of 10 I purchased last week. It's my favorite fruit so whenever I can use it in a soup or entree, I am thrilled. Additionally, this recipe includes quinoa which I also always have on hand in the masses. I first learned of quinoa when Phil and I went to Peru in March 2009. Ever since then, I try to incorporate this super food into meals as much as possible.  Next, it's a soup which is my favorite food. Last, it uses so many different colors of vegetables which is great for not only health benefits but presentation. I am so excited to share this recipe!

Ecuadorean Quinoa and Vegetable Soup
(serves 4-6)
1/2 cup raw quinoa

2 tablespoons olive oil

2 cups chopped onions

1 teaspoon salt

1 cup diced potato

1 cup chopped red bell peppers or 1 cup green bell peppers - I used yellow 

1 teaspoon ground coriander - didn't have this but it still came out great!

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

3 cups water or 3 cups vegetable stock - I used chicken stock

1 1/2 cups chopped fresh tomatoes

1 cup diced zucchini or 1 cup yellow squash

1 tablespoon fresh lemon juice 

Directions:

1. Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
2. Heat the oil in a large soup pot.
3. Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
4. Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
5. Cover and bring to a boil; lower heat and simmer for 10 minutes.
6. Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
7. Add in the lemon juice; stir to combine.
8. Serve.