Maldita

Lemony Lentil Soup

Ingredients

 

1/2 cup chopped fresh cilantro leaves

5 tablespoons  olive oil

1 teaspoon salt

1 medium onion, chopped

1/2 teaspoon cayenne pepper

1 cup brown lentils, picked over and rinsed

3 1/2 cups reduced-sodium chicken broth (28 fl oz)

3 cups water

2 tablespoons fresh lemon juice  + more if needed

2 pieces 1- inch fresh ginger slices

1 teaspoon minced garlic

 

Directions:

1. In a food processor or blender: Purée cilantro with 4 tablespoons olive oil, garlic,  1/2 lemon and 1/4 teaspoon salt in a blender until smooth. Transfer purée to a bowl and set blender aside.

 

2. Cook minced onions in 1 Tb olive oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes.

 

3. Add cayenne pepper and remaining 3/4 teaspoon salt and cook, stirring frequently, 1 minute.

 

4. Add lentils, fresh ginger, chicken broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes.

 

5. Lower heat to lowest setting. Using a hand blender, puree the lentil soup until smooth (use caution when blending hot liquids). Add lemon juice and pepper to taste. Stir in cilantro purée.

 

 

White Chocolate Cheesecake

I served this disk for thanksgiving and it was a hit. This is based on a recipe that I found on Gourmet magazine.  I made some changes to bring out the white chocolate flavor. The brandy sauce is optional and I would recommend serving this as a side to individual slices.

Ingredients

•          12 oz white chocolate 

•          3 (8 ounce) packages cream cheese

•          3/4 cup white sugar

•          1/4 cup all-purpose flour

•          3 eggs

•          1/2 cup sour cream

•          1 heavy whipping cream (you can replace w/ half n half)

•          1/2 teaspoon vanilla extract

•          2 fluid ounces brandy

There are 2 ways to prepare the crust:

Short cut using prepared vanilla cookies:

•          1 1/2 boxes of vanilla cookies (you can also substitute with graham cookies if vanilla cookies aren't available)

•          3/4 c. butter, unsalted

Homemade vanilla cookies:

•          1 (18.25 ounce) package yellow cake mix

•          1 egg

•          1 (8 ounce) container frozen whipped topping, thawed

•          2 teaspoons ground cinnamon

•          2 tablespoons white sugar

In a bowl, combine ingredients. Spoon 1 1/2 teaspoonfuls onto the baking sheets. Bake for 10 -12 minutes.  Cool on cookie rack.

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.

2. To prepare the cheesecake crust. In a food processor: combine vanilla cookies and 3/4 cup butter. Press mixture into the bottom and sides of the springform pan. Bake for 6 mins. Allow to cool.

3. To prepare the cheesecake filling:

a.  Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.

b. Melt 8 ounces of the white chocolate in a sauce pan over low heat. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of sour cream. Blend well. Pour mixture into the prepared springform pan.

c. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

4. To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 (4 oz) cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Ground Beef with Thai basil and chili sauce

I love thai beef with basil but I always worry about the fat content of the dishes that I order in my local thai takeout. I attempted to replicate this dish while keeping it low fat by using lean meats, very minimal amounts of olive oil,  and organic ingredients.  I cheated a bit by using bottled pastes bought from the asian grocer instead of making the spice mix from scratch.  

1/2 lb lean beef (94% lean)

1 cup cherry tomatoes (sliced in half)

2 Tbsps.  minced garlic

1 1/2 Tbsp mild red indian curry

1 1/2Tbsp. thai green curry

1/2 tsp green chilis

1/4 c. of red wine (optional, but i had some to spare)

1/4 c. fish sauce

3 Tbsps. brown sugar

1 cup of fresh basil leaves

3 Tbps olive oil

1. In a large non-stick pan; heat olive oil in low heat. Add the garlic and cook until it turns golden brown. Add the tomatoes.  Cook until tomatoes are tender. (2 mins)

2. Add the lean minced meat.  Add the red wine. Add the red curry and green curry paste.  Cover and allow to cook for another 5 minutes.

3. Add the fish sauce, brown sugar, green chilis and basil leaves to the mixture. Mix well.  Cover and cook for another 5.

4. Remove cover, lower heat and allow to cook until the liquid disappears.

Pumpkin pancakes with honey-yogurt "syrup"

Pumpkin recipes abound in the fall season. Trader Joe's has been selling this delicious pancake mix.

Ingredients:

1 c. trader joes pumpkin pancake & waffle mix

3/4  c. soy milk (vanilla) + 1/4 cup water

2 Tbsp olive oil (instead of butter)

1 egg

Honey-yogurt "syrup": Mix the following ingredients in a small bowl and set aside.

1/2 c. greek yogurt (1% fat)

1/4 c. slivered almonds

3 Tbps clover honey

To make pancakes:

Pre-heat griddle. Spray with olive oil.

In a small bowl. Lightly beat eggs, then add olive oil and (1/2) of the milk/water mixture.  Add the dry ingredients. Mix until lumpy. Add the rest of the liquid. Mix gently but do not overmix.

Pour 1/2 to 3/4 cup of the mixture into the hot griddle. Cook the pancakes. (Makes 5)

Serve on a plate with fresh fruits. Place a large dollop of the honey-yogurt syrup on top pancakes.

Salmon & Potato pancakes

6 small potatoes

1/2 inch slice of fresh ginger

1/2 cup. fresh cilanto leaves

2 TB olive oil

1TB fresh lemon

1 tin salmon flakes

1 TB crushed garlic

1/2 cup panko (japanese bread crumbs)

Peel potatoes. Boil in a pot of water for 20-25 minutes. Drain. Cool. Set aside.

Salmon- make sure that bones are removed. Flake the salmon.

In a food processor, combine cilantro, crushed garlic, lemon juice and olive oil.  Set aside.

To make patties:

Using a hand mixer, process the potatoes until you get the semi-creamy consistency. Add the salmon flakes, cilantro pesto, and panko.  Make 2 inch patties.

Spray the large skillet with olive oil. Fry the patties (3-4 mins on each side until brown). 

Sauce:

combine yellow mustard and soy sauce.  Serve as a side to the salmon potato cakes. And salad greens.  

Caramelized onion, roasted pumpkin, and corn soup

I made this last night.  Another healthy but hearty vegetable soup that's a perfect meal for the cold weather. This recipe serves 4.

Ingredients:

To make roasted pumpkin:

1 small  pumpkin, skinned, seeds removed, sliced into chunks

olive oil

salt + pepper

sage + rosemary

In a pan, coat pumpkin chunks with olive oil and spices. Bake in pre-heated over for 30 minutes.

To make caramelized onion:

1 medium sized vidalia onion, sliced thinly

1 tbsp brown sugar

2 Tbsp olive oil

2 Tbps balsamic vinegar

Pour olive oil into sauce pan; add onions. Let onions sweat for 5 minutes. Add balsamic vinegar and sugar. Cook in low heat for another 5 minutes.  Set aside.

To the soup:

4 cups low sodium chicken broth

1 cup organic sweet  corn kernels  (frozen)

1/2 cup frozen spinach (organic)

Pour the chicken broth into a medium sized pot. Cook in low heat.

When the soup simmers, add the caramelized onion and roasted pumpkin.  Allow the soup to boil. Lower the heat. The using a hand blender, process the caramelized and pumpkin while the soup is cooking in low heat until you get a creamy consistency.  Stir inthe sweet corn and spinach and continue to cook in low heat for another 5 minutes. 

Serve with rustic italian bread and tomato, basil, and goat cheese salad.

Pair with a glass of shiraz.

Bacon & Goat Cheese French Toast with Honey

This is a relatively decadent brunch and was inspired by Nigella Lawson's bacon and maple waffles. I love the interplay between the tanginess of the goat cheese, the saltiness of the bacon, and the sweetness of the honey. This recipe serves 2. No pics for now. Ingredients: 2 strips of bacon, sliced into 2 inch strips, then browned 1/4 cup of goat cheese (plain), crumbled into pieces 4 slices of wheat rustic italian pane (bread) 2 eggs (organic) 1/4 cup soy milk 1/4 cup honey Preheat a large frying pan and spray with non-stick olive oil. In a square 3 inch deep container, combine the eggs and the soy milk. Whisk gently for at least 30 seconds. Dip the bread into the mixture and quickly transfer the bread into the heated pan. Cook one side for 1 1/2 minutes, then flip the bread over. Sprinkle the crumbled goat cheese over the bread sparingly. Use a fork to spread the melted goat cheese over the french toast. Cook until the side that's exposed to the pan is golden brown. Transfer french bread into individual plates (1 serving= 2 slices). Alternate with sprinkles of the cooked bacon. Spinkle some slivered almonds sparingly. Drizzle with honey sparingly. Add some sliced peaches, strawberries/blueberry mixtures, or sliced mangoes on the side. Serve with ginger chamomile tea or a glass of sauvignon blanc.

Speechless: Tales of A White House Survivor by Matt Latimer

This was my inflight reading material during a recent trip to LA. This memoir caused quite a furor even before it was released. Democrats were amused about the behind the scenes drama and ego-fights among senior Bush 43 advisers; and republicans were horrified for exactly the same reason.

 The first half of the book, where the author chronicles the developments that made him a republican (despite being raised by democrat parents); and the rest discusses the events that led to his stint in the White House to serve as a speechwriter for Bush 44. It is an entertaining read.  The author is sympathetic to Rumsfeld and (a bit) to Cheney; but has no love for Condi Rice and Karl Rove. 

Quick but Hearty Vegetable & Chicken Tomato Soup

This is my go-to dish when the temperatures drop and I am looking for a quick but healthy dinner. When pressed for time, I cheat and use frozen ingredients, most of which I procure from Trader Joes. This recipe serves 2 or 1 very hungry person.

1/2 piece roasted chicken breast

2 cups roasted tomato soup

1/2 cup frozen vegetables

1/4 cup sliced portobello mushrooms

1/2 cup frozen sweet corn kernels 

1/2 cup frozen spinach

1. Slice the roasted chicken into chunks.

2. In a small pot, add the tomato soup base and frozen vegetables. Cook in low heat for 4 minutes. Using a hand blender puree the vegetables while continuing to cook the soup.  Add the chicken chunks, portobello mushrooms, corn kernels and spinach into the pot. Cook the soup in low heat (#3 setting) for another 10 minutes.

Serve with a slice of rustic bread.

Pair with a glass of shiraz.

Chicken Arroz Caldo

Philippine comfort food. My mum and grandmother served this dish whenever someone in the family has a cold or fever.  I made a couple of healthy substitutions. Use organic ingredients if possible.

6 pieces of chicken thighs

1 Tbps of minced lemon grass (bought frozen at the asian supermarkets)

1 medium sized fresh ginger root (sliced into chunks)

1 cup brown rice medley + 1 cup quinoa (in lieu of 2 cups white jasmine rice)

1  medium sized fresh lemon, skin washed then sliced into chunks (in lieu of kalamansi)

4 cups organic low sodium chicken stock

2 Tbsp fish sauce (nam pla)

fresh cilantro (chopped)

fresh basil (chopped)

1. In a rice cooker, combine rice + quinoa + low sodium chicken stock.

2. Rub coarse salt all over the chicken thigh pieces. Rinse with cold water. Pat dry with paper towels. Then transfer into a large pot.

3. Add the sliced ginger, minced lemongrass, and 6 cups of cold water into the large pot holding the chicken. Cook in low heat for about 30 minutes. Squeeze the lemon juice over the mixture, then throw in the lemon pieces. Cook in low heat for another 10 minutes. Skim the grease off the top of the broth, if there are any. Keep the pot cooking under low heat (#2 setting)

4. Carefully remove the chicken thighs from the pot. Meat should be very tender and fall off the bones very easily.  Use a fork to remove the skin. Detach the meat from the bones. Set this aside.

5. When the rice+quinoa mixture is cooked, scoop this out of the rice cooker, and add this to the pot of chicken broth. Add the de-boned chicken meat, chicken bones, fresh basil, fresh cilantro back into the pot. Add the fish sauce to taste.  Allow the soup to cook in low heat for another 30 minutes, sirring occasionally.

6. Remove the chicken bones, sliced ginger, and sliced lemons before serving.

7. Serve the soup with fried minced onions or pork floss (optional).