Chef Michael Smith | recipe | Thai Coconut Curry Soup

Chef Michael Smith | recipe | Thai Coconut Curry Soup

Tuscan Kale Soup

1 small bunch Tuscan kale

1 large can white beans

1 large onion, diced

1 tablespoon olive oil

2 carrots, peeled and diced

6 garlic cloves, crushed

Salt and pepper

64 ounces chicken soup

1 cup grated Parmesan cheese

Sauté onions in oil.  Add carrots and continue to sauté until onions are browned.

Remove stems from kale.  Chop kale. 

Add all other ingredients and bring to a boil.  Simmer for 20-30 minutes.

After plating soup, sprinkle a generous amount of Parmesan cheese on top.

Bok Choy with Mixed mushrooms Soup

6 cups chicken broth

1 teaspoon freshly grated ginger

1 teaspoon soy sauce

Dash pepper

6 ounces enoki mushrooms

6 ounces oyster mushrooms

3 heads baby bok choy, sliced

Heat broth. Add ginger, soy sauce and pepper.  Clean and separate mushrooms.  Add bok choy and mushrooms to broth.  Simmer until bok choy is crisp, but tender.

Green Curry Spaghetti Squash with Apple Chutney from www.naturallyella.com

GREEN CURRY SPAGHETTI SQUASH WITH APPLE CHUTNEY

Author: Erin Alderson

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 2-4

 

• ½-1 cup green curry sauce**
• 1 spaghetti squash
•  
• APPLE CHUTNEY
• 1 tablespoon olive oil
• ¼ cup diced red onions
• 1 teaspoon minced ginger
• 2 tablespoons apple cider vinegar
• ¼ cup pitted and chopped Medjool dates
• 2 cups peeled and cubed apples, roughly 2 large apples
• ¼ teaspoon salt
• ½ teaspoon cinnamon powder
• Zest from 1 lemon
• ¼ cup water
• ⅛ teaspoon red chili flakes (optional)

1. Preheat oven to 400˚. Slice spaghetti squash in half and scoop out the seeds. Place each squash piece cut side down in a pan and fill the pan with ¼” of water. Roast until the squash is tender, 40-50 minutes. Remove from oven and let cool slightly.
2. In a medium pot, heat olive oil for apple chutney. Add in onions and ginger, cooking until fragrant, 3-4 minutes. Add in vinegar and give a good stir to loosen up an stuck onions. Add in the remaining ingredients and reduce heat to medium low. Let chutney cook until apples and dates have broken down into a chunky sauce, 15-20 minutes (depending on stove-top heat.) Add more water if chutney is too thick. Remove from heat and let sit until ready to serve.
3. Scoop out spaghetti squash and toss with desired amount of green curry sauce. Serve with favorite grains, a spoonful of the chutney, and a dollop of greek yogurt (if desired.)

 

TAGGED WITH → chutney • dinner • grains • green curry • spaghetti squash 

Spanakopita Chicken Meatballs with Tzadiki from the Cookbook Junkie via Rachel Ray

Spanakopita Chicken Meatballs with Spicy Cucumber Yogurt Sauce
Rachael Ray’s Book of 10 Copyright 2009

2 10-ounce boxes frozen chopped spinach, defrosted
¾ cup crumbled feta cheese I used a 4 oz container of feta
1 pound ground chicken
1 small onion, finely chopped
3 garlic cloves, finely chopped DIVIDED
1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning
Extra virgin olive oil, for liberal drizzling I left this out and coated them with cooking spray
1 ½ cups Greek-style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 tablespoons chopped fresh dill I used dried dill
½ tablespoon ground cumin I omitted this
½ tablespoon ground coriander
Juice of ½ lemon
Salt

Preheat the oven to 400 degrees F.

Wring out the spinach completely dry. Separate the spinach as you add it to the mixing bowl. Add the feta, chicken, onion, two thirds of the chopped garlic, the grill seasoning and a liberal drizzle of olive oil to the bowl. Mix the meat with the veggies and feta and form 18 1 ½-inch meatballs. Place the meatballs on a rimmed non-stick baking sheet and bake them for 10 to 12 minutes until they are golden and the juices run clear.

While the meatballs bake, place the yogurt, remaining chopped garlic, the cucumbers, dill, cumin, coriander, lemon juice and a little salt in a food processor and process until smooth. Adjust the seasonings and transfer sauce to a serving bowl. Serve the meatballs with a bowl of the sauce and toothpicks for dipping.

Fruited Chickpeas

1 tablespoon olive oil

1 medium onion, chopped

1 can plum tomatoes in sauce, chopped

1 cup pitted dates, cut into small pieces

1 teaspoon cinnamon

1 teaspoon cumin

1/2 teaspoon cloves

2 19ounce cans of chickpeas, drained and rinsed

Salt and pepper

Heat olive oil in a pan and sauté onions until softened and browned. 

Add canned tomatoes and continue cooking for 2 to 3 minutes.  

Add dates, cumin, cloves, salt, pepper and cinammon.  Stir well and cook for another minute or two.  Add chickpeas.  Cook for another ten minutes.  

Asparagus quiche

Quiche

2 cans crescent rolls
Dijon mustard
1 1/2 cups heavy cream
4 eggs
6oz. Gruyere cheese, grated
1 onion, sliced and sautéed
5 small portabella mushrooms, sliced, sautéed and drained
1 bunch asparagus
Salt and pepper

Using a 9 inch pie plate, arrange crescent rolls with triangle points in center.
Paint with 1 tablespoon mustard.
Use fingers to pinch pieces together and form crust.
Sauté onion and mushrooms. Keeping 6 asparagus whole, cut rest of bunch into small pieces. Sautée.
Beat together until blended eggs, cream, salt and pepper.
Pour into pie crust. Distribute grated cheese evenly and do the same with vegetables.
Bake in 350 degree oven for 30-40 minutes
or until browned.

Baked French Toast

1 challah, sliced in 1/2 inch slices
4 cups milk
5 eggs
2-3 tablespoons Cointreau
1/4 cup sugar
Pinch salt

Butter a 9x13 oven proof casserole.
Layer challah in two layers and pack tightly.  You can add sliced almonds and dried fruits, or fresh sliced fruit at this time.
Whisk together, milk, eggs, sugar, salt and Cointreau.
Pour over bread and refrigerate overnight.
Before baking, sprinkle top with sugar.
Bake in a preheated 425 degree oven for 20-3o minutes until puffed and golden.