Pasta e Ceci

 Well, it's only been 2 years since I've posted...whoops!  Anyhow, life happens and life got busy.  I feel as though I'll randomly post when I have the time and have something worthy of posting!

I'll keep it short and sweet today.  This recipe is based on Colu Henry's recipe using what I had.  It's so unbelievably simple and delicious.  It's also plant based if you leave off the cheese but I'm no vegan and I truly believe the Parmesan is necessary.  I mean, cheese is life, am I right?

*This is somewhere between a stew and a saucy pasta dish.  It will absorb a lot of liquid once it's done cooking but you can always add more water and season accordingly if you prefer it loosened up.  Enjoy!

Pasta e Ceci

Serves 4

2 tbsp Olive Oil

1 sweet onion, finely chopped

3 cloves of garlic, finely chopped

2 tsp fresh Rosemary (do not use dried)

1/2 tsp red pepper flakes

Salt  & Pepper

1 28-oz can Tomatoes with juice

1 15-oz can Chickpeas, drained

1 cup Ditalini pasta

1 cup fresh flat leaf Parsley, roughly chopped (not curly)

Parmesan for serving

Heat the olive oil in a large pot or Dutch oven over medium heat.  Add the onion, stirring occasionally for 3-4 min without getting any colour on it.  Add the garlic, rosemary and red pepper flakes and cook for 1 minute and season well with salt and pepper.

Stir in the tomatoes and chickpeas, breaking up the tomatoes with the back of a spoon and smashing about half of the chickpeas. 

Add 3 1/2 cups of water and bring to a boil over high heat.  Add the pasta and simmer, stirring often so nothing sticks to the bottom of the pot, for about 10 min, or until the pasta is cooked. *If it's too thick for your liking, add another 1/2 -1 cup water and season with salt and pepper taste.  

Add the parsley and stir in.  Taste and adjust the seasoning to taste.  Serve with and extra drizzle of olive oil and freshly grated Parmesan cheese.

 

Cranberry Sauce

Happy Thanksgiving weekend! Leaves are changing colour, I've got the cardigans out in full force, diffusing cinnamon and orange essential oil....it's a beautiful thing.
My cousin Robin and myself are tackling dinner together this year and cooking at my parents house.  They've got a great view and big table for our big group.  We've ordered a beautiful gobble gobble from a local farm (Hay Family Farm) and I'll be giving that beauty a brine bath.  Drop that turkey into a solution of sugar and salt and you'll eat the best damn bird you've ever had.  Wicked flavour and wicked juicy.  We're not going for the National Lampoons Christmas Vacation Turkey.
Some like Cranberry with their Thanksgiving/Christmas dinner (my hubs) but I'm not one of them.  However, that doesn't mean I don't like Cran Sauce.  Stick it in a grilled cheese with an aged cheddar, on crostini with goat cheese or on top of a brie....notice the cheese theme?! I have problems.  Anyhow, just because it's not my thang at a holiday dinner doesn't mean it shouldn't be there.  My version has a bit of Grand Marnier in it for extra orange punch.  I also like it with a touch of tartness instead of a full blown sugar bomb, like others I've had. This is how my mom did it, so this is how I'm doing it.  Super easy to make and can be made ahead of time.

Cranberry Sauce

1 bag of fresh Cranberries

1 cup water

3/4 cup sugar

1-2 tbsp Grand Marnier or other Orange Liqueur

1 tsp fresh grated orange rind

In a pot, add the water and the sugar and bring to a boil to dissolve the sugar.  Add the cranberries and turn the heat down to a simmer.  Stirring occasionally, simmer the cranberries for about 12 minutes.  Remove from the heat and add the Grand Marnier and the orange rind.  Cool and refrigerate.  Can be made 3 days in advance. 

Avocado Caesar Dressing

Hey! Remember me?! Well, it's almost been a year and I don't have much of an excuse, except that life gets busy sometimes.  Lame excuse but it's the only one I've got. I've had a few people nagging at me to get back to it, so let's rolling!

So my mom introduced me to this delicious dressing. My parents are now plant based and this recipe can be altered to suit that particular diet, if that's what you need.  It feels healthier to me because of the avocado, which is full of good fats and let's get real, it's avocado.  It's super delish. Give this a whirl in place of your usual Caesar dressing.  You won't be disappointed.

Avocado Caesar Dressing

(this can be made vegan by omitting mayonnaise for vegan mayonnaise and leaving out the Parmesan and using Nutritional Yeast)

1 avocado, halved
1/2 cup water
1/4 mayonnaise, regular or vegan
1 large clove of Garlic
2 tbsp fresh lemon juice
1 tsp Dijon
1 anchovy filet (optional)
1/4 cup Parmesan Cheese
Salt & Pepper, to taste

In a blender add all of the ingredients.  Whiz until well blended.

Adapted from A Pinch of Yum

Lentil Tabbouleh

Happy Spring, almost Summer!  Mother Nature has been a tad  hormonal these days. Rain, frost, a heat wave, more rain... Where I live, there's been bugs.  Lots and lots of bugs.  Black flies and mosquitoes are hungry and looking for food.  As they nourish themselves, we must also.

Sadly, few weeks back, a wonderful Scottish friend by the name of Kareen, passed away.  Kareen was on a local radio show called 'K on the Bay' and about 4 times a year I was her guest.  We talked about "food, glorious food", as she often said.  Now, I have known Kareen for many years but I got to know her a lot better chatting about something I can talk about for hours, which is food, entertaining, preparation... She loved Jamie Oliver and often lent me her cook books with recipes tagged that she had tried and adored.

I'm dedicating this recipe to Kareen.  It's one of Jamie Oliver's that I have only slightly tweaked to my liking. Add feta if you want a little extra punch, or keep it vegan without. This is fresh, healthy and would be perfect alongside grilled fish, chicken or as a light lunch on its own.

This ones for you Kazzie.

Lentil Tabbouleh

Serves 4-6

1 cup Puy or Beluga Lentils
2 cups Cherry Tomatoes, halved
3 Green Onions, sliced
1 clove garlic, finely chopped
1/3 cup fresh Parsley, chopped
1 tbsp fresh Mint, finely chopped (optional)
2-3 tbsp extra virgin olive oil
half large Lemon, squeezed (about 1 1/2 tbsp)
1/2 cup Feta Cheese (optional)
Salt & Pepper to taste

Rinse the lentils, then cook in plenty of salted water until tender, about 25-30 minutes.  Drain and cool.

Combine the Lentils, tomatoes, onions, garlic and herbs.  Drizzle over olive oil and squeeze over lemon.  Toss to combine.  Add Salt & Pepper to taste and crumble over feta, if using.

Greens with Apple, Cheese & Nuts

So, it's kind of starting to feel like Spring and very slooooowly starting to look like it.  Where we are, there's still a bit of snow that can melt any time now.  Mother Nature needs to bring her A game ASAP.

With Spring in mind, comes warmer weather, less bulky clothing and eventually, summer and bathing suit season. *Shudder* I'm not ready to show my lily white Scottish/Irish skin yet. I've been hitting the gym in hopes of toning up said lily white skin.  With a leaner bod, comes fresh healthy food.  I'm getting into salad mode FINALLY!  Certainly wasn't my thang this winter.

I give to you this delish, super easy salad. When I say greens, I mean Spinach, Arugula or mixed Baby Greens. When I say cheese, I mean Aged Cheddar, creamy Goat Cheese, punchy Blue, or salty Feta.  When I say nuts, I mean, Almonds, Walnuts or Pecans, toasted or un-toasted. Figure out your jam and roll with it friends!  Double the dressing if you'd like...it'll hold well for 4-5 days in the fridge.

Greens with Apples, Cheese & Nuts

Serves 4-6

6 cups Spinach, Arugula or mixed Baby Greens
1 large  Granny Smith Apple, diced small
2 Green Onions, thinly sliced
1/3 cup Dried Cranberries
1/3 cup sliced Almonds, Walnuts or Pecans
1/2 cup Aged Cheddar grated, crumbled Goat Cheese, Blue, or crumbled Feta

Dressing

1 small Shallot, finely chopped
2 tbsp Honey
1/4 cup Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp fresh Thyme leaves, chopped
1/2 cup good Extra Virgin Olive Oil
S&P

Combine the salad ingredients in a large bowl.  Combine the dressing ingredients in a bowl or jar and whisk or shake until everything is combined.  Season with a bit of salt & pepper to taste.

Pour over the salad and toss.

Whipped Feta Cheese

Well, this is a long overdue post.  As much as I'd like to make an excuse as to why I haven't posted, I don't really have one.  I've been cooking a ton but never really writing anything down, which forces me to use my memory.....let's not force me to do that.  It's comparable to a sieve these days.  

If you're in a pinch or stuck for something new to make as an appetizer a snack, or a topping for veggies this may be your answer.  It comes together quickly, and holds well for a couple of days so it's fantastic to to have on hand.  

Creamy, salty, tangy and versatile.  Yep, it's true.  I served this on toasted baguette slices, with a bruschetta topping...pretty sure you could put anything on this and it would be good.  This would also be amazing dolloped on Roasted broccoli or tomatoes, spread on chicken, rolled up and baked or even atop some pasta.  Seriously, get those creative culinary juices flowing!

P.S. I didn't take a bite out of that piece of bread, seriously. Didn't do it.

Whipped Feta Cheese

Makes 1/2 cup

3oz Feta Cheese
1oz Cream Cheese
1-2 tsp fresh Lemon Juice
1 tsp Olive Oil

-Recipe can easily be doubled-

In a food processor (I used a mini processor), pulse the feta until it's finely crumbled.  Add the cream cheese, lemon juice and olive oil and process until it's creamy.  You may need to scrape the sides down a few times.
Will keep well for a couple days refrigerated.

Curried Lentil Soup in a Jar

Tis the season to start thinking Christmas and Christmas parties, treats and hostess gifts.  I always have the urge to DIY this time of year, be it food or crafting, it's gonna happen.  This year I opted for flavoured booze and soup in a jar.  Food and booze.  That's right....Food.  Booze.  

Anyhow, this soup is stupid easy, cheap and pretty darn delish.  Gorgeous in a jar and it allows the giftee to make a super simple meal. Delicious with added veg or on it's own. I've loosely adapted this from a Good Housekeeping recipe.  I don't usually add anything to mine and I puree it at the end.  Feel free to add extra veggies to yours.

Curried Lentil Soup in a Jar

Makes 1 500 ml Jar 

Heaping 3/4 cups dried Green Lentils

1 tbsp Curry Powder

3 tbsp dried Onion Flakes

1 tsp Garlic Powder

1 tbsp dried Parsley

1 tsp Kosher Salt or 3/4 tsp Sea Salt

3/4 cup dried Red Lentils

pinch Chili Flakes (optional)

500ml Jars

In a 500 ml jar, layer the ingredients. 

Attach the directions:

In a pot combine dried ingredients, 2 jars LOW SODIUM broth Vegetable or Chicken)  and 1 jar of water.  Simmer for 30 minutes.  Puree if you'd like a thicker soup.

*Do not use full salt broth...there's salt in the dried ingredients.  

Split Pea Soup with Ham Hock

I love fall....I love sweaters and boots and soup.  On a crisp cool fall day, there's nothing better than a piping hot bowl of soup.  I have yet to find a soup I really don't like.
Split Pea Soup is one of my all time favourites.  It's hearty, soothing and actually quite healthy with a big punch of fibre.  In 1 hour, you've got a big pot of soup that will feed you for a few days....or not, if you live in my house.  The husband tends to be a bit of a soup hoarder.  The man can devour more soup than humanly possible.  Anyhow, whip up a batch, would ya?!

Split Pea Soup with Ham Hock

Serves 6-8

2 tbsp Olive Oil
1/2 large Sweet Onion, finely chopped
2 cloves Garlic, finely chopped
2 Celery stalks, finely chopped
2 Carrots, finely chopped
1lb bag split peas, picked through
1 Smoked Ham Hock
8 cups chicken stock, low sodium
Salt & Pepper

In a large pot heat olive oil over med heat.  Saute the onion, garlic, celery and carrot for about 5 minutes.  Add the split peas, whole ham hock and Chicken stock.  Bring to a boil then turn down to a simmer and cover for 1 hour.  Check to see if peas are tender.

Remove the ham hock.  Remove the meat and set aside.  With a hand blender, puree the soup, making sure not to burn yourself.  Alternatively, you can use a blender but you'll need to let the soup cool a bit before blending or the heat can cause it to explode a bit.

Once it's blended, add the shredded meat back in.  Serve!

*Will hold well for 3-4 days in the fridge.

Prosciutto Wrapped Pears with Blue Cheese

So this might be the easiest dang appetizer, and one heck of a tasty treat. 3 simple ingredients and you have an impressive appetizer to serve your guests. There are only 3 ingredients so use the best quality you can find.

You can use either Prosciutto or Speck.  I have used both and they are equally delish.

Prosciutto Wrapped Pears with Blue Cheese

Makes 16 Pieces

2 Pears
8 thin slices of Prosciutto or Speck, sliced in half lengthwise
Blue Cheese, Stilton or Gorgonzola
1/2 fresh Lemon, squeezed

Cut the Pears into 8 slices (without the core).  Toss with the lemon juice.
Lay a slice of prosciutto out and crumble on about 1 tsp of blue cheese.  Place the pear on one end of the prosciutto and roll it up.  Secure with a bamboo skewer.  Voila!

Quick Pickled Onions

Ok, you know when you stumble across something that's so simple yet so delicious and versatile?  This is it.  Making burgers a week ago, I thought why not spruce them up a bit and why not use the onions to do it.  Then a few days ago we had delicious grilled pork tenderloin, and again served with the onions.  Seriously, these bad boys go with anything. Toss them on tacos, burgers, sandwiches, flatbreads, which a friend recently did, a salad, cheese platter, grilled meats.  I'm  telling you, anything.
These are a bit sweet, a bit tangy, a bit salty and a bit crunchy.  They'll hold in the fridge for 2 weeks but I guarantee they won't last that long.  Double the recipe if you need more.

Quick Pickled Onions

1/2 large Red Onion, thinly sliced
1/2 Jalapeno, thinly sliced (optional if you want a little heat)
1/4 cup Apple Cider Vinegar
1/2 tbsp Sugar
3/4 tsp salt

Place the onions and the jalapenos, if using, in a jar.  Combine the rest of the ingredients in a bowl and stir to dissolve the sugar.  Pour over the onions and refrigerate for at least 1 hour to allow juices to combine.  Will keep well for up to 2 weeks.

Avocado Pesto

It's hot and humid out.  Hard to complain about Summer weather but it can be a real sweaty chore to cook dinner.  I tend to rely on my trusty BBQ and a crisp salad, or pasta with a raw sauce to get me through those evenings.
My favorites include my Pasta Caprese http://delishdishcooks.blogspot.ca/2014/08/pasta-caprese.html or this simple Pesto.
Yes, you have to boil water if you're serving this with pasta but really, how much time and effort does that take? This is also amazing on fish or chicken, or used as a spread
I came up with this last week on a sticky night and I served it with pasta, shrimp and cherry tomatoes. Absolutely delish!
Get going...you know you want this.

Avocado Pesto

1 cup fresh Basil
Half large ripe Avocado, or 1 small
2 tbsp Extra Virgin Olive Oil
2 cloves Garlic
2 tbsp Pine Nuts
1/4 cup fresh Parmesan Cheese
Salt & Pepper to taste
Squeeze of Lemon (optional)

In a small or regular sized food processor, add the first 5 ingredients and whiz until smooth (add a tiny bit of water if it's too thick).  Add the cheese, S & P and the lemon if using. Voila.


*A blender can be used but you'll need to scrape the ingredients down quite a bit...it'll take some patience and time.

Halloumi with Chili

One of my favorite cheeses to entertain with.  Halloumi.  The cheese you can grill, pan fry or bake and it won't turn into fondue.
This is one of Nigella Lawson's recipes.  She gives exact measurements but I think it's cool to add what you want with this one.  It's so simple it doesn't need to be exact.

Halloumi with Chili

Halloumi, cut into 1/4 inch slices
1-2 tbsp Fresh Chili, finely chopped
Extra Virgin Olive Oil
Fresh Lemon

Pan fry the Halloumi in a dry non stick pan, over medium heat for 1-2 minutes per side, or until each side it golden.  Alternatively, you can grill the cheese.
Place it on a platter, sprinkle with the Chili, drizzle with the olive oil and spritz with a little fresh lemon.

Prosciutto Wrapped Asparagus with Parmesan and Basil

HELLO SPRING!  Where have you been all of my life, or at least the last month?!  I think I can speak for everyone...Thanks for showing up you sexy SOB.
Anyhow, with Spring comes Asparagus, speaking of sexy.  Long, gorgeous and delicious.  Wrapped in salty Prosciutto with a sprinkle of Parmesan and a burst of freshness from the Basil.  This is reminiscent of an appetizer I blogged a couple of years ago but with a couple extra ingredients and served as a side dish. Bake it or grill it....you'll love it.
Your Welcome.

Prosciutto Wrapped Asparagus with Parmesan and Basil

Serves 4

1 bunch of Asparagus, ends trimmed
4 slices of Prosciutto
1/4 cup Parmesan, freshly grated
4 Basil leaves
Olive Oil
Lemon, optional

Preheat the oven or grill to 400F.
Lay a piece of Prosciutto down, sprinkle a scant tbsp of cheese over the meat and a Basil leaf on top of that.  Lay the Asparagus down and wrap the Prosciutto around it.  Drizzle a little oil over them.
Grill or Bake for 7-10 minutes, making sure not to overcook them.  The asparagus should still be tender crisp.  Sprinkle with any remaining cheese and squeeze a little fresh Lemon juice over top just before serving, if you're so inclined.

Flatbread 2 Ways

Our family has an annual weekend called "Cousinpalooza" in February.  We get together, eat, drink, sing, play in the snow if the weather allows.  It's an awesome time filled with laughter, love and this year, spreading germs.  The nastiest dang virus made it's rounds.  Now, that's a lot of love.  However, before we all came down with said ridiculously long lasting virus, we got to indulge in some fab food, this flatbread included.

I couldn't make up my mind, so I came up with two.  The ingredients are so simple and really, to give you exact measurements would be a bit silly.  Add as much as you'd like.  Both of these have such fantastic flavour and texture.  Have good honey on hand.  They both benefit greatly from a nice drizzle.

Flatbread 2 Ways

Makes 4 Flatbreads

4 store bought Flatbreads

Pear, Pancetta & Blue - Makes 2 Flatbreads

Olive Oil
1-2 Pears, thinly sliced
1/2 cup Pancetta or Bacon, cooked and crumbled
1/2 -3/4 cup Blue cheese, Gorgonzola or Stilton, crumbled
Baby Arugula
Honey
Pepper

Preheat oven to 400F

Drizzle a little Olive Oil on 2 of the flatbreads.  Add the pear, then the cheese, then the bacon.  Bake for about 8-10 minutes.  Remove from the oven, sprinkle with fresh ground black pepper, add fresh Arugula and drizzle with honey.

Goat Cheese and Oven Roasted Tomatoes with Thyme - Makes 2 Flatbreads

Olive Oil
1 pint of Cherry Tomatoes
1 Tbsp freshly chopped Thyme leaves
Salt & Pepper
1/3 cup Goat Cheese
Honey or Balsamic Glaze

Preheat oven to 400F.

On a sheet pan, covered in parchment paper, toss the tomatoes with a drizzle of olive oil, 1/2 of the Thyme leaves and Salt & Pepper to taste.  Roast for 10-12 minutes, or until they just start to burst a little.

Drizzle a little Olive Oil on 2 flatbreads.  Crumble each one with the goat cheese, add the oven roasted tomatoes, rest of the fresh Thyme leaves and some freshly cracked black pepper.  Bake for about 8-10 minutes.  Remove from the oven and drizzle each one with a little honey or Balsamic Glaze.

Butternut Squash Soup with Thai Flavours

Good golly it's been a looooong time since I've shared a recipe!  Life just kind of got in the way.  Jeepers.  Hopefully now with things settling down a little, I can spend more time in the kitchen!

With the cold weather kicking in as expected in my part of the world, I turn to soup almost daily.  Sometimes it's a mish mash of veggies, simmered in stock with a couple of potatoes and pureed into a thick but nourishing bowl of love, or leftover protein and veggies in an aromatic stock with grains or pasta.  Whatever it is, it never fails to warm up them chilly bones.

This soup has all the yummy Thai flavours combined into one super delish pot of love. It's not authentic so don't be chirpping off about that. Just make it and enjoy. It's simple and kind of has an addictive quality to it, as Thai food does.  Hit's all the right spots for me.

Butternut Squash Soup with Thai Flavours

Serves 4-6



1 tbsp Olive Oil or Coconut Oil
1 cup sweet onion, diced
1 1/2 tbsp fresh ginger, grated or finely chopped
2 cloves garlic, chopped
8 cups peeled, cubed Butternut Squash
3 cups low sodium chicken or vegetable broth
1/2 tsp salt, or to taste
2 tsp Red Thai Curry Paste
1 cup Coconut Milk
2 tsp fresh lime juice
Cilantro or Parsley

In a heavy bottom pot, heat the oil over medium heat and add the onion, ginger and garlic, cooking for 2-3 minutes.  Add the butternut squash and cook another 2 minutes.  Pour in the broth and salt and  cook until the squash is tender.
Combine the curry paste and Coconut milk in a bowl and stir to combine.  Pour into the soup.  Remove the pot from the heat and let it cool for 10-15 before putting in the blender*, or use a hand blender and blend it directly in the pot.
Once it's smooth, add in the lime juice.  Serve and garnish with a drizzle of coconut milk, squeeze of lime and Cilantro or Parsley.

*Be very careful blending hot liquid in a blender.  It can splatter and burn.  If the soup is warm, pour it in the blender, put the lid on and cover the lid with a tea towel, holding the lid on tight.

Spinach Blue Cheese and Pear Salad

OH MY! It's been forever since I've posted a thing!  Sometimes life just gets in the way....of blogging apparently.  I've been cooking my tush off the last few weeks but I haven't had time to come up with anything new.  My apologies.

I just had a cookie exchange/girls night at my cousins cottage.  Mothers and daughters and it was a riot!  We all bring 2 different kind cookies ...I bring 2 different freezable dips and we exchange.  Seeing as that only takes a whopping 2 minutes, we eat and drink the rest of the night.  We had a fantastic dinner and luckily my cousin Jill made this delish salad.  The second I took a bite I knew I was blogging this.

There's a million salads like this out there but this one is so simple and really darn good.  If you don't have spinach, use arugula.  If you don't have a pear, use an apple.  Not the end of the world.  Now, go make this.  You won't be sorry.

Spinach Blue Cheese and Pear Salad
Serves 6

3 tbsp Olive Oil
1 tbsp white wine vinegar
1 tbsp honey
1/2 tbsp fresh squeezed lemon juice
Salt & Pepper
6-8 cups baby spinach
1 pear, cored and diced
1-2 green onions, thinly sliced
1/2 cup Stilton or Blue cheese, crumbled

Combine the olive oil, vinegar, honey and lemon juice in a small jar.  Pour over the rest of the ingredients and serve right away.

Roasted Tomato and Goat Cheese Spread

My cousin Robin came up with this delicious spread for a girls night. With very few ingredients she created a super flavorful and extra delish spread that pairs great with crostini, flatbread or crudites.
Imagine this tossed on pasta or stuffed into chicken?! It's too easy not to make!

*To roast tomatoes heat the oven to 400F.  Slice Roma or Plum tomatoes in half lengthwise and spread on a  baking sheet lined with parchment.  Drizzle over some olive oil, a little salt and pepper and dried Basil and/or Oregano.  Roast for 35-45 minutes.  Once cooled, they freeze well.

Roasted Tomato and Goat Cheese Spread

10 roasted Tomato halves*
1 140g package of Goat Cheese
1 clove garlic, finely chopped
tsp good Extra Virgin Olive Oil
8 Basil leaves, sliced in ribbons

Squeeze the excess liquid from tomatoes and chop into smallish pieces.  Combine the tomatoes and the rest of the ingredients in a dish and mix to combine.
Can be made ahead and refrigerated.

Vichyssoise - Lightened Up

Looks like this might be the last heat wave we have until next year.  Although, I feel like summer flew by this year, I do look forward to fall and the abundant soups that will adorn my table.  However, it's still to hot this week for a steaming bowl of soup so I give to you, Vichyssoise.  A delicious potato leek soup that is generally served cold but is equally as good warm or at room temperature, which is my favorite.
This soup comes together in a flash.  I've lightened it up by cutting back on the butter and heavy cream that that's usually involved in this creamy soup.  By all means, if you want to fatten it up, you can.  Add more cream and less broth.  Also, if you have a homemade chicken broth, use it.  I've gone both ways and both are good, the homemade broth takes it up a notch.
If there's ever a a week to make it....it's now.  It's hot but I'm not complaining.

Vichyssoise - Lightened Up

Serves 4-6

1 tsp butter
1 tsp olive oil
3 leeks, whites only, cleaned and sliced thinly
1 clove garlic, minced
3 medium white potatoes, peeled and cubed
6 cups chicken stock, homemade or store bought
1/4 cup heavy cream
Chives for garnish

Melt the butter and oil in a large pot over medium heat. Add the leeks and garlic.  Saute, stirring often for about 5 minutes until softened, not browning.  Add the potatoes and the stock.  Bring to a simmer and cook until the potatoes are soft.
Remove the pot from the heat and let it cool off for a few minutes.  Using a blender or food processor, carefully add the soup and blend. (Hot soup can explode in a blender - be very careful and hold a tea towel over the lid to prevent that.
Once the soup is blended, stir in the cream.  Check for seasoning.
Let the soup cool off and then refrigerate if you'd like it cold, otherwise let it come to room temperature.

Pimento Cheese

If you're on a diet, stop reading this now.  It's not for you or the health conscious.  This is cheesy &  creamy.  

Pimento Cheese is a Southern US thang.  "Caviar of the South", if you will.  There's a ton of different versions but this is the one I came up with.  I'm not sure what possessed me to try it but I did, and I'm glad and so were the people who got to partake.  You can serve this with crackers, make little tea sandwiches, grilled cheese, spread it on a burger,  stuff it in chicken, stick it in celery....you get the idea.

Pimento Cheese

8oz Cream Cheese, light or regular
1/2 cup Mayonnaise, light or regular (not Miracle Whip)
1 cup Old Cheddar Cheese, grated
1 cup Smoked Gouda, grated
1 small jar (4oz) Pimentos, finely chopped
1/2 tsp garlic powder
1/4 tsp Cayenne (optional)

Combine everything and let it sit for at least and hour before serving.

Yellow Bean and Radish Salad

It is one of those smokin' hot humid days that dare I say, I almost can't handle. Dry heat and I are friends...humidity and I are not.  You're likely going to find me looking for a cool surface to attach myself to in an attempt to bring down my temperature.  My family is well aware of the fact that I get a wee bit spazzy in humid weather.  I apologize in advance.
That being said, we still have to eat.  I came up with this super fresh and cool salad for days you're likely to melt, or any other day.  I like this salad with only the half the dressing because it doesn't change the flavor of the veggies, it enhances them.  However, if you want more, add more.  Make this ahead and keep it nice and cold in the fridge.  It'll stay crisp and cool.
It's Farmers Market time....get out and get those local organic farm fresh veggies while you can.  They can't be beat!
P.S. start with half the dressing and if you want more, add more.

Yellow Bean and Radish Salad

Serves 4-6

1lb Yellow Beans, trimmed
1 small bunch Radishes, washed and sliced
1/4 cup Extra Virgin Olive Oil
2 tbsp White Wine Vinegar
2 tsp fresh Lemon Juice
2 tsp honey
1 tbsp each, fresh Dill and Parsley, or more to taste
Salt and Pepper

In a pot of simmering water, blanch the beans for 60 seconds.  Drain and plunge into cold water to stop the cooking.
Put beans and radishes in a bowl. Combine all of the other ingredients in a small bowl.  Start by adding only half of the dressing and taste.  If you want more, add the rest.  Refrigerate to keep crisp if not eating right away.