Sweet Pea Soup

From one sweet pea to another, here is my favorite pea soup. It's not sickly green, nor totally flat. I promise. It's chunky (not lumpy) and tasty and hearty. Not to mention pretty healthy! Serve it with a side of crusty buttered bread (or dry crusty bread pookie) and you will be in a little bit of pea heaven!

Note: I adapted this from "Cook's Illustrated," which was courtesy of our Brother (or son in Mother's case). The original recipe calls for 1/2 c heavy cream to be added after you puree the mixutre. I passed on this, as I'm not a big fan of heavy cream. I also didn't puree the mixture until it was smooth & creamy. You may do as your heart--or stomach--desires.

Ingredients:

4 tbsp (1/2 stick) unsalted butter
8 medium shallots minced (about 1 cup)
**can substitute w/ 1 medium leek, washed, white & light green parts chopped fine (1.5 cups)
2 tbsp unbleached all-purpose flour
3.5 cups canned low-sodium chicken broth
**i use veggie broth. yum!
1.5 pounds (4.5 cups) froze peans, partially thawed at room temp for 10 mins
12 small leaves Boston lettuce (about 1 cup)
Salt & Pepper

Method:

Heat butter in large saucepan over low heat until foamin; add shallots (or leek) and cook covered until softented for 8-10 mins, stirring occasionally.

Add flour and cook, stirring continuously until throughouly combined (about 29.5 secs). Stirring constantly, add chicken/veggie broth. Up heat to high & bring to boil; reduce heat to medium-low and simmer 3-5 mins.

Add peas & lettuce to simmering broth. Increase heat to medium-high, cover, return to simmer; simmer 3 mins. Uncover, reduce heat to medium-low, and continue to simmer 2 mins more.

In 2 batches, puree soup (i only do mine for about 30 secs b/c i like it chunky. you may do as you like). Rinse out & wipe saucepan and return pureed mixture to pan & heat for a few mins more.

Season to taste with salt & pepper & serve!

corn salsa with peppers

1 large can yellow corn , 28-32 oz size
1 med green or red pepper ,seeded and diced , about 1/2 cup
1 scallion , chopped
1/2 bunch cilantro chopped parsley can be substituted
1/2 lime juiced
1/2 tsp salt
1/2 tsp sugar
1/4 tsp cayenne pepper


in medium bowl combine all ingredients, stirring to blend , taste and adjust seasonings - allow to sit and infuse-
serving suggestions- top grilled salomon ,chicken or pork . wrap in a flour tortilla with strips of meat . use alone as a side dish or salad .

Corn and Black Bean Salsa

1 large can yellow corn , 28 0z size, drained
1can black beans ,drained and rinsed
2 jalapenos,seeded and minced
1 pint cherry tomatoes , halved
2 limes juiced
1/2red onion ,peeled and diced
2 tsp. cumin
1/2 bunch cilantro or basil -chopped
1 tBsp olive oil
kosher salt and pepper to taste


combine all ingredients . taste , adjust seasonings . make ahead so all the flavors mesh -

Best Damn Chicken Parm Ever!

-chicken breasts
-egg
-bread crumbs (italian seasoned or season your own)
-olive oil
-marinara sauce
-grated parmesan
-shredded mozzarella

-heat oven to 350
-pound chicken breasts
-beat an egg
-dip chicken breasts in egg
-dip chicken breasts in bread crumbs until both sides are covered to your liking
(i used plain bread crumbs and added garlic powder, pepper, italian seasoning, onion powder, oregano and basil.)
-place on a lightly olive oil greased baking sheet and bake until juices run clear (about 20-25 min.)
-remove chicken from oven
-pour thin layer of marinara sauce into a baking dish
-place chicken breasts in baking dish
-top with marinara sauce, grated parmesan and mozzarella
-return to oven until cheese it melted

serve with garlic bread and caesar salad. could also be served with a side of pasta, but it's pretty filling on its own. you should pretend your not a vegetarian for this pooks!

Tomato Soup w/ cilantro & red onion

This came from Orangette and was adapted from the grandmaster homemaker extraordinairre Martha Stewart. Mother and I made it earlier in the summer and now we are freezing and making it again with grilled cheese (and of course mayo!).

1 Tbsp. olive oil
1 medium red onion, diced
1 medium garlic clove, minced
½ tsp. kosher salt, or to taste
1/8 tsp. freshly ground black pepper
¼ cup cilantro stems, cut into ½-inch lengths
½ of a jalapeño pepper, seeded and minced
1 28-ounce can whole peeled tomatoes
1 Tbsp. fresh lime juice
Sour cream, for serving

Method:
Warm the oil in a large saucepan over medium-low heat. Add the onions and garlic, and cook until the onions are soft and translucent, about 5 to 7 minutes. Add the salt, pepper, cilantro stems, and jalapeño, and stir well. Strain the tomatoes, and add the juice to the saucepan. Then seed the tomatoes, chop them coarsely, and add them to the pan as well. Add 2 cups water, and stir to combine. Simmer for 30 minutes. Add the lime juice. Then taste, and adjust the seasoning, if needed. Serve hot, with a dollop of sour cream.

Succulent Salmon

-2 salmon filets
-pesto
-olive oil
-1 can artichoke hearts
-1 tomato
-thyme
-garlic
-salt 'n pepper

-heat oven to 350
-drain artichokes and break apart into bite size chunks
-chop tomato
-place artichokes and tomato in a baking dish and sprinkle with thyme, garlic and salt 'n pepper
-take skin off of salmon and place salmon on top of artichokes and tomato
-sprinkle with salt n' pepper
-spread pesto on top of salmon (i smothered it ;))
-drizzle 1/2 tbsp. of olive oil over each filet
-bake about 20-30 min or until middle is a flaky pink (or to your licking....i mean liking!)

Wild Card Swiss Chard

2 lb. Swiss chard
3 cloves garlic, chopped
1/4 c. olive oil (or butter)
1/4 c. & 1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery salt

Steps:
Wash Swiss chard thoroughly; drain (we used my new salad spinner. it is the best kitchen utensil EVER). Remove leaves from stalks. Tear leaves into small pieces. Set aside.

Cut stalks into inch size pieces. In large saucepan saute cut up stalks, onion, garlic in butter or olive oil. Add salt, pepper, celery salt, and lemon juice to pan. Reduce heat. Add Swiss chard leaves. Cover. Simmer 15 minutes, stirring occasionally.

(To this may be added 1 tablespoon capers, 1 1/2 cups chopped tomatoes and sprinkled with cheese before serving....mother and i did this and it was great! but i tried the mix before we added these and it was still super tasty.)

Pukie's Note To Pookie: We were going to make your swiss chard wraps, but didn't have mozarella and didn't want to use tomatos since they're out of season now. so sad...until next summer.