Cauliflower Soup

I recently went to lunch with a client at Atlantic Grill near the Lincoln Center. While peering over at Regis Philbin (seriously!) our waiter brought us each a sample of cauliflower soup. I didn't know such soup existed so I was interested to taste. Before taking a sip, I imagined it to be awful but to my surprise it was delicious!

A few weeks later while catching up with my neighbor, Hillery, she mentioned she made a cauliflower soup at a cooking class the night before. Naturally, I had to steal the recipe and try it out for myself.

Recipe:
2 leeks, including two inches of green, roots trimmed
2 tbsp olive oil
2 tbsp butter
1 celery stalk, with leaves, coarsely chopped
2 tbsp garlic, minced
2 tsp curry powder
2 tsp ground ginger
6 cups vegetable stock
juice of one half lemon
1 head cauliflower, cored and broken into florettes
1 cup half-and-half

Directions:
1) Cut leeks lengthwise and slice thin. Transfer to a bowl and soak in cold water. Swish the leeks around allowing any dirt to tall to the bottom of the bowl -the sliced leeks will float to the top. Lift out the leeks into a strainer. Allow to drain and then pat dry with paper towel­.
2) Heat the oil and the butter in a dutch oven over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic and cook 1 minute more. Add the curry powder and ginger, and cook 1 minute more over low heat so that the vegetables are fragrant.
3) Add the stock, lemon juice, and florettes. Bring to a boil then reduce the heat to a simmer. Cover partially and continue to oook until the cauliflower is very tender, about 15 minutes. Cool slightly.
4) Puree in a blender until very smooth. Add the half-and-half, and blend to mix. You will probably have to do this in batches. Add additional stock if desired to achieve a desired consistency. Season to taste with salt and freshly ground black pepper.
5) Serve immediately or reheat for later time.

CHEFS NOTE:  Be very very careful when blending the soup!! I made a horrible mistake and pushed too hard on the lid of my blender. The plastic knob that covers the whole in the lid fell into the soup, spraying scalding hot soup all over me. It was not fun, not to mention, it ground up the lid. Needless to say, I had dump that batch of soup.

Gluten Free Shrimp and Brown Rice with Tomato, Roasted Red Pepper and Feta

For my first post-declaration meal, I had a craving for something Greek. I've been doing a pretty good job of keeping my pantries stocked so it took me seconds to plan out the meal, plus I just bought a TON of Feta cheese and had to use it STAT! Who doesn't love shrimp cooked in onion, garlic and a little butter? Toss some sauteed tomatoes, roasted red pepper and feta in with brown rice and you've got yourself a meal! The only thing that would have been better are the olives that I meant to put in, but forgot all about since I have far more than enough canned goods in my cupboard. Regardless, it was pretty dang tasty and ready to eat in less than 20 minutes. Check out the full recipe below.

Recipe:
1 tbsp butter
1/2 lb raw shrimp, tails removed
1/2 pint cherry tomatoes, halved
1/4 cup roasted red pepper, diced
1/2 onion, diced
2 cloves garlic
1 cup uncooked brown rice
1/4 cup feta, plus more for topping

Directions:
1) Add butter to a saute pan over medium high heat. Add in onion and tomato and cook until softened, about 5-8 minutes. Toss in garlic and stir until fragrant, about 1 minute. Add roasted red pepper and stir for about 2 minutes until heated through.
2) Meanwhile, cook rice as directed on package. For brown rice, typically you add twice the amount of water to rice, in this case 1 cup rice with 2 cups water. Bring to a boil, then simmer until water has disolved.
3) Once rice is cooked, toss into saute pan and stir with rice and veggie mixture. Add 1/4 cup of feta and stir to combine. Top with extra feta, if you choose.

That's it! The rice took the longest so I got that started while I was cutting tomato and onions and by the time the shrimp mixture was cooked it was time to add the rice. Like I said, I meant to add black olives but I clearly didn't miss them until after the fact.

True Life: I was diagnosed with Celiac Disease

It was a normal Wednesday morning. After a three day weekend, in honor of Dr. Martin Luther King, I was back in the swing of things at work when it hit me. Monday, my doctor's office had emailed to let me know my allergy results were ready to view online. I couldn't remember my password for the life of me so I gave up trying on Monday and completely forgot about it on Tuesday. What reminded me that Wednesday was the left-over pains of the night before. Tuesday's diet consisted of barley and rye oatmeal, whole wheat pasta, crackers and pizza. If you have any background knowledge about Celiac, you know that EVERYTHING I ate that day was bad bad badddd for my body. And by Wednesday, it had revolted against me with all it's might, thus reminding me to check my test results.

Low and behold, I had tested extremely positive for Celiac Disease. Never had it crossed my mind that Celiac was an explanation for the pain and discomfort I had been feeling for so many months (and years without noticing.) I actually thought I had a lactose intolerance which seemed like the end of the world for me because I love cheese. Nope... it was worse!

I instantly went into panic mode... texting all my friends and complaining about it profusely to my coworkers.  No more pizza, pasta, bread or beer?? HOW WAS I EVER GOING TO SURVIVE!? This was basically a five alarm fire (in my eyes.)

As you can see, it's been over two months and guess what!? I'm alive. The dust settled and I'm starting to understand what's going on with my body. I began a gluten free diet and started researching what food was safe and what to avoid. I've had wonderful help from colleagues and friends who also have Celiac so that had made the transition easier.

It was inevitable that dining out would be a challenge. It felt like every time I went out to eat the first few weeks after diagnosis I got sick. Like, horrible uncomfortable sharp pains in my stomach, pounding headaches, bloating and gas (TMI but get over it! This is my health declaration!) All of these signs were always present in my past but ignored because I thought "Hey, that's just how my body reacts to food. No big deal." But it was a big deal. A very big deal!! One that now explains why I get 10 colds a year, why I passed out and ended up in the hospital on a visit to Michigan two years ago, why I had been so incredibly tired in the fall and why two beers use to give me a pounding headache.

I spent a large chunk of today at the Celiac Disease center at Columbia university medical center. I talked with my new G.I., shared my symptoms, previous medical results and how I've been feeling. She urged me to get an endoscopy to check on the damage already done so I'll be doing that next Wednesday. Next, I met with a nutritionist and learned that, to my surprise, I've been eating pretty well since diagnosed. The only major thing missing from my diet is calcium which is easy to fix. More cheese please! ;)  I rounded out the two hour visit with a quick bone density scan to see if I'm developing osteoporosis. I was impressed to accomplish this much in one visit but they cater to Celiac patients so this type of service is standard and I was beyond pleased!

I now have  answers. I can finally understand what has been going on with my body all my life and now take the right precautions to bring myself back to health, avoiding long term side effects of Celiac like trouble baring children or in some rare cases, lymphoma. Thankfully, I'll have even more answers after the endoscopy next week.

I now hold the keys to a brighter, healthier future and I couldn't be happier! I'm eating delicious meals and avoiding junk food like burgers, chicken tenders and fries. More so because I have no choice but I'll take it as a win since I use to attempt to avoid them and failed miserably. I'm more aware of what I put into my body and have found a new love for meals packed with protein and veggies. Celiac has also forced me to be more diligent in cooking at home, which I love.

I will now get off my soap box and back to blogging! Watch out for more posts geared towards gluten free living along with some restaurant reviews. It's been an interesting couple of months but I can't wait to share my experiences with you all.

Super Bowl Snack Attack

Super Bowl Sunday is only a few weeks away. Personally, I could care less about who is playing in the game, I just want to eat! (Which is why I'm thinking of this over two weeks before the game.) For me, SBS is typically spent recovering from my birthday party. My birthdays is February 4th and always falls within a few days of the big game.

Aside from curing whatever hangover I may have, I love cooking on SBS. There are so many options for great finger foods, pizzas and dips. Personally, I always tend to make dips and sandwiches. Like my new fave: loaded baked potato dip or pesto club sandwiches. Another great one ill be bringing to the party this year is my spicy sausage and tomato dip. It is always a fan favorite.

Recipe
1 lb spicy sausage, you can buy links and remove the casing or the breakfast sausage packed in a tube 8 oz cream cheese
1 can diced tomatoes, Italian style, half drained.

Directions:
Cook sausage in a skillet over medium high heat until browned. Add in cream cheese and mix until melted smoothly with sausage. Finally, add in can of tomatoes, including all of the  juice. Stir until warmed through.

And that's it! How easy was that!? Serve with tortilla chips, crackers or veggies.

Next up, is a great "dude" food: Seasoned Corn Nuts. I have to admit, my first time ever having corn nuts was over the summer and oddly, I was hooked. There was something about the spicy, crunchy corn that I loved. I've been wanting to make some from scratch for a while so I gave it a whirl a few weeks back. These would definitely make a great pre-game snack and are great make-ahead treats since they'll keep for 3 to 4 days after baking.

Recipe:
1 package of giant white corn kernels for this snack. The corn can be found in many Mexican food stores sold either in bulk or packaged by Goya Foods and labeled as Giant White Corn or Maiz Mote Pelado. The larger kernel is preferred.
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian spices
Olive Oil

Directions:
1) Soak dried corn in 8 cups of water for 12 to 18 hours, or longer, if desired. When finished soaking, discard water and use paper towels to dry the kernels. I soaked mine over night and until I got home from work the next day. It really doesn't matter as long as you soak at least 12 hours.

2) When ready to bake corn nuts, preheat oven to 400 degrees.  

3) On a large rimmed, non greased baking sheet, spread out a single layer of corn kernels then add just enough oil to coat the kernels without much extra on the pan. 

4) Pop in the oven for roasting and stir with a wooden spoon every 5 to 6 minutes to ensure they don't burn. Bake for 25 to 30 minutes, or until golden brown. Note: you will get a few burned pieces, but that's okay. They just taste extra crunchy. 

5) Once cooked, carefully, use a paper towel to absorb excess oil as corn. While still oily, sprinkle seasonings over the kernels, turning them to season completely. Other seasonings options include: kosher salt, garlic salt, Cajun, popcorn seasonings, or any desired favors of choice.

6) Let cool then serve!

I hope everyone has a great game day!

BLT Turkey Risotto

The initial goal of this blog was to teach myself how to cook and learn the basics on my own. Three years later, I find myself incredibly comfortable in the kitchen and can quickly throw together a pretty decent meal without little preparation. The younger version of me that started this blog would be so proud!! But sadly, with that comfort comes a lack of change in my kitchen so I like indulge myself every now and then with an exceptional dish.

Last week, I opted for BLT Turkey Risotto. I was cooking for my boyfriend's friends so on top of pleasing my appetite, I wanted to wow them with my culinary skills. I think this recipe did the trick, though I highly advise you use bacon instead of pancetta. While pancetta is quite tasty, there is nothing better than some fatty, in your face, bacon flavor to liven up a meal. Plus, boys love bacon! (DUH!)

Regardless of which porky meat you choose, I highly recommend this dish. In one delightful little bowl your body enjoys grains, protein, dairy and veggies. I think that's a pretty balanced meal...even if it's not quite the lightest dish you've ever eaten. ;)

Sorry for the poor picture quality. I only had my boyfriends phone handy.

Recipe:
6 cups chickn broth
1 stick unsalted butter
4 oz diced pancetta
1 onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1 lb ground turkey
1 cup grape tomatoes, halved
4 cups baby arugula
3/4 cup grated parmigiano-reggiano cheese
salt and pepper
1 tbsp olive oil

Directions: 
1) In a medium saucepan, bring the chicken broth to a boil. Lower the heat to low and cover to keep warm. 
2) While the broth is boiling, heat the olive oil over medium-high heat and cook the turkey until fully browned.
3) Next, in a large saucepan, melt 2 tablespoons butter over medium heat. Add the pancetta and cook, stirring, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Add 2 more tablespoons butter and the onion and cook, stirring, until softened, about 5 minutes. Stir in the rice and cook for 1 minute; add the wine and cook until absorbed, about 2 minutes. Add about 1/2 cup warm stock and cook, stirring constantly, until absorbed. Continue adding the stock 1/2 cup at a time, stirring, until the rice is al dente and cooked through, about 20 minutes (the risotto should be slightly soupy, but not runny). 
4) Stir in the turkey and tomatoes and cook, stirring, until the tomatoes soften, about 3 minutes. Stir in the remaining 4 tablespoons butter, the arugula, 1/2 cup cheese and the pancetta. Season with salt and pepper. Serve with the remaining 1/4 cup cheese.

Unless they were being nice the guys said they absolutely LOVED the meal.  Obviously, I was beyond thrilled that the dish went off without a hitch! I could rest easy that night. ;)

 

Tuscan White Bean Soup with Kale and Sausage

In my last post I mentioned my stockpile of frozen soups. One of my favorite gems of the year was one I made back in the spring: Tuscan White Bean Soup with Sausage and Kale.

When I first made this I was on a huge white bean kick which oddly enough hasn't really faded one bit. ;)  I seriously love them!! Not only are they inexpensive but they're also a great source of protein.

In a pinch to serve something quick and healthy you should definitely try this one! It tastes great if you swap the sausage with ground turkey too!

1 lb ground sausage, can be a mix of sweet and spicy
2 cans of white beans, drained and rinsed
1 small onion, diced
1 tbsp olive oil
1 bunch if kale, torn into small pieces
6 cups chicken broth
Salt and pepper to taste

1) Heat olive oil over medium high heat. Saute onion until translucent then add sausage and cook until fully browned.
2) Once meat is cooked through, toss in kale and saute for 2 to 3 minutes. Add in white beans and broth and bring to a boil. Once boiling, turn heat to low and simmer for about 20 minutes.
3) Season with salt and pepper then serve.

Quick & Easy Pasta with Shrimp and White Beans

One of the hardest things about the holiday season is sticking to your budget. There will always be that one extra gift that you have to get or that happy hour that you "must" attend. I know it's inevitable so before the holidays I was sure to stock my freezer full of grab-and-go meals, mostly soups. They served more than their purpose. I plowed through my stock pile in no time but have no complaints. While my freezer was getting roomier, my wallet was staying full

Post holiday meals, on the other hand, are a little trickier especially since I was out of town for a week. Once my brother, his girlfriend and I returned from our 12 hour road trip from Michigan to New York having only eaten one sandwich and an ungodly amount of potato chips, I needed a real meal!

Concocting said meal was the challenge! I always keep shrimp in my freezer and white beans in the pantry so I set out to combine the two in a pasta dish. It turned out great!

1 1/2 lbs frozen shrimp, thawed
1 can white beans, rinsed and drained
3 tbsp butter
2 cloves garlic, minced
3/4 cup white wine
1/2 cup Parmesan cheese
1 box short rigatoni or other tube shaped noodle
1 cup reserved cooking water

1) Prepare pasta according to package. Reserve 1 cup of cooking water before straining.
2) Heat one tbsp of butter in a saute pan over medium heat. Add in garlic and saute until fragrant, about one minute. Next, add shrimp and cook for about two minutes on each side until pink in color.
3) Push shrimp aside so it's not sitting directly over the heat. Add the beans and remaining butter. Once butter is melted, add wine and simmer until reduced by half. Once reduced, pour in reserved water and Parmesan and heat until melted.
4) Stir shrimp back into sauce. Season with salt and pepper and toss over cooked noodles.

I put this together by the seat of my pants but it turned out pretty great! The color is one dimensional but the flavor was amazing.