Split Pea Soup with Ham

I'm a bit of a soup junkie, as I've said before.  Nothing better than a bowl of homemade soup with quality ingredients.  They're easy, inexpensive and you can stretch them.  Triple threat. 
I cooked a ham for Thanksgiving...I know, not traditional but it was one of 3 dinners we were having and I just couldn't do turkey 3 days in a row.  Anyhow, a bone in ham was on the menu and gosh dang, it was tasty.  Of course we were left over with heaps of the stuff and I needed a plan, stat.  Of course, there is the ham bone and that is essential in this recipe.  You can use a leftover bone or buy one but it has to be a smoked ham hock.  Do not, I repeat, do not buy a plain old ham hock.  Zero flavour comes off of it.  I have made this mistake before and was thoroughly disappointed...and hungry when all was said and done.
This soup will stick to your bones, fill you full of fibre, vitamins and protein.  It's tasty and it's classic.  Exactly the way it should be.

Split Pea Soup with Ham

Serves 4-6

1 tbsp olive oil
1 Leftover Ham Bone or smoked ham hock, cleaned of any fat
2 cloves garlic, minced
1 cup carrots, small dice
1 rib of celery, small dice
1 medium onion, finely chopped
2 cups of split peas
4 cups low sodium chicken broth
3 cups water
1 bay leaf
1 cup chopped leftover ham
Salt & Pepper to taste

In a large pot or dutch oven, heat the oil over med heat.  Add the ham bone and vegetables to the pot and saute for 5 minutes.  Add the split peas, broth, water and bay leaf and bring to a simmer.  Place a lid on the pot and simmer for about 1 3/4 hours over low heat.  Remove the ham bone and bay leaf.  If you like a chunkier soup, leave it.  If you like a smoother soup, let the soup cool slightly and then with a hand blender, blend until the consistency you like.  Add the leftover ham and heat through.  Check for salt and pepper. 

Pasta with Roasted Butternut Squash and Sausage

I've had a squash sitting on my counter for a week and a half with every intention of making soup ....didn't happen.  Kind of lost my craving for it.  Lost my groove if you will.  Anyhow, I was faced with daily dinner dilemma and how to use the squash that had been staring at me, begging for me to cook it.  Behold my latest recipe.  It's a simple yet tasty dish.
I had to roast the squash because it just makes things tastier, prettier and texturally appealing.  **While the oven was pre-heating, I threw the baking sheet in for a few minutes to heat. I then removed it and proceeded as usual with the squash. Don't forget the sheet is hot! This helps the squash from sticking when you go to toss them half way through cooking.  

See, it's just a simple dish with nice flavours....an Autumn pasta if you will....and you will.

Pasta with Roasted Butternut Squash and Sausage

Serves 4

3 cups Butternut Squash, peeled and cut into 1/2 inch cubes
2 tbsp olive oil
4-5 Italian sausages
1 lb pasta
2-3 cloves garlic
1/4 cup either white wine or chicken broth
Pecorino Cheese
*Fried Sage Leaves (optional)
*Chili Flakes

Pre-heat the oven to 450 F.  **Follow the tip above.  Toss the squash with 1 tbsp of the olive oil and some salt and pepper.  Roast for about 20-25 minutes, tossing halfway through.  Meanwhile, cook the pasta until el dente, reserving a cup of pasta water.  Heat a skillet to med high.  Add the other tbsp of olive oil to the skillet.  Remove the sausage from the casing and cook breaking up into small pieces, about 5-6 minutes.  When the sausage is almost done, throw in the garlic, cooking for another 3 minutes or until the sausage gets some golden colour.  Pour in the wine or broth to deglaze.  Add the squash to the sausage to combine and add to the pasta.  Toss with a little of the pasta water to loosen it up. Add a little grated cheese and toss. Check the seasoning and serve with more cheese and fried Sage leaves and chili if using.  Serve immediately.
* If you like Sage, heat  a little olive oil in a pan and toss in a few whole leaves.  Fry until the sage is crispy.  Crumble over the pasta.  Likewise, the addition of  a few chili flakes, assuming you didn't use spicy sausage, is also nice as a garnish.

Steak with Gorgonzola Cream

With the cooler weather comes the need, or want for food that is a little richer, a little bolder and frickin' lip smacking.  I tend to behave during the week and indulge a little more on weekends because life is too short not too....that's my excuse anyhow.
I wanted steak.  Nothing new there.  Beef is good.  We just bought some local beef and it makes me happy.  I decided to use a lean flank steak so there wasn't a battle between the fat from the meat and fat from the cream.  It's got good beefy flavour too.  Although I couldn't just leave it alone and decided it needed a touch of blue.... a wee whisper if you will.  The Gorgonzola cream sauce was born...it was and is a beautiful thing.  I won't lie to you, it's not low in calories or fat.  It's rich, delicious, smooth, creamy, delightful....you catch my drift?  Don't worry about what's in it.  Live a little and let your taste buds sing...tra la la la la...too much?.  Crack a bottle of red and you won't be sorry, you'll be happy.  Really happy.

 

 

 

Ohhhhhh yeah.....

Steak with Gorgonzola Cream

Makes a little over 1/2 cup sauce

Steak (I used flank for it's lean qualities - tenderloin would also be good)

1 cup whipping cream (Do Not use anything else or it will curdle)
1 1/2 oz Gorgonzola
Salt & Pepper
1 tbsp parsley, finely chopped

Season the steak with salt and pepper. Cook the steak to your preference but if using a flank (slice on the bias against the grain) or tenderloin, do not cook past medium rare.  I cooked mine in a hot cast iron pan but you could grill it.  Set aside to rest and keep it warm by tenting with foil.
Meanwhile, pour the cream into a saucepan and bring to a low boil over medium high heat.  Cook until the cream reduces by half and thickens, about 5-7 minutes, stirring occasionally.  Remove from the heat and put in the cheese.  Taste for seasoning.  Add parsley.  Can be made an hour ahead and slowly re-heated.

Roasted Beets and Feta

You either like beets, or you hate em'.....obviously I love them.  Wicked good and dirt cheap right now.
I had some simple and scrumptious beets the other night at my cousins house and it reminded me about what I was missing.  My husband couldn't stop talking about them so I jaunted out and bought a 5lb bag for $1.59.  C'mon, how flippin' cheap is that?!
Anyhow, wanted to try something a little different and this is what I came up with.  I figured beets are amazing with goat cheese, why not Feta.  Way too easy and super tasty.  I won't give you exact measurements because this recipe really doesn't need them.  Use what you want.  Enjoy.

Roasted Beets with Feta

Beets, peeled and cut into 1/2 inch cubes
Salt & Pepper
Olive Oil
Lemon
Feta Cheese
Garlic, finely chopped
Parsley, finely chopped (optional)

Pre-heat the oven to 440F.  Toss the cubed beets with a little olive oil and a little salt & pepper.  Place in a baking dish.  Roast for between 45minutes and an hour or until tender, tossing at least once and throwing  the garlic in last 15 min.  When the beets are cooked, transfer them to a dish, squeeze a little fresh lemon on top and sprinkle with feta cheese and parsley if using.

Warm Jalapeno Dip

This is not a classy dip, nor sophisticated or fancy....catch my drift?  It is what it is.  It's a warm dip that disappears in no time when set on a table in front of people.  It'll warm you up in more ways than one.
I whipped this up with ingredients I happened to have on hand for a shindig, yes a shindig, and it was inhaled within minutes.  Obviously, I had stumbled upon something worth making again.  I usually use 3 jalapenos but have used 4 in the past.  It really depends on the heat from the pepper.  Test a tiny piece before and you'll know whether you'll be inflicting pain on your guests or not....perhaps some of them like pain.  That conversation is for another day....make the dip.
p.s. I used light mayo and light cream cheese (never fat free) so it wasn't so greasy but that's totally up to you and your preferences.

 

 

Warm Jalapeno Dip

 

1 250g container of Cream Cheese (I used Light)

1/2 cup Mayonnaise

3-4 jalapenos, seeded and finely chopped (don't touch your eye!)

1-2 cloves garlic, finely chopped

1 cup shredded cheese (I like sharp cheddar)

1/4 cup panko

1-2 tsp melted butter or olive oil

 

Pre-heat the oven to 350 F.  Combine cream cheese, mayonnaise, jalapenos, garlic and cheese.  Mix well and spoon into an oven safe dish.  Mix the Panko and butter or olive oil together until the Panko is coated.  Sprinkle over top of the dip.  Bake for about 20 minutes or until warmed through and golden on top.  It'll be hot so proceed with caution.

Warm Goat Cheese Spread

Imagine....a warm crock of goat cheese....and perfectly toasted pieces of baguette....yup.  Serious goodness.  Possibly the easiest appetizer and one of the most satisfying.  Also, there are endless possibilities. 
This version I used my oven roasted tomatoes, which were amazing if I do say so myself, but you could certainly use store bought sun-dried if you prefer.  A week ago, I drizzled homemade pesto on after if came out of the oven...wicked good.  This isn't so much a recipe as it is a base for whatever tickles your fancy.  Get creative.  Try this version and then tweak it if you are so inclined.  Warm goat cheese.  Enough said.
p.s. no measurements needed....use a small or a large log of cheese....it's up to you.

Warm Goat Cheese Spread

Log of Goat Cheese
Oven roasted tomatoes or sun-dried tomatoes
Pine Nuts, toasted

Pre-heat the oven to 350 F.  Spread the goat cheese in an oven safe dish.  Bake for 20 minutes or until soft and slightly golden on top.  Top with tomatoes and pine nuts.  Serves with crackers or crostini.

Zucchini and Basil Soup

I love Zucchini....grilled, sauteed, roasted, stuffed.... A client of my husbands gave us a beautiful big zucchini from their garden and I stared at it until I went cross eyed.  Well, not really but I did decide to make soup.  Unsure of what I would flavour it with, I also have an abundance of basil so it was a no brainer. 
This soup is easy, healthy, low in calories and fat, and has a simple fresh flavour with a little tang from the yogurt.  I'm quite addicted to it.  It'll keep well for few days in the fridge as well.  I've added a couple options for garnish and if I do say so myself, they're all good.
Tis the season for zucchini so make soup.
p.s. The basil was most flavorful the first day but lost a little of it's oomph by day 2, although the soup was still really, really good.  Garnish with a little fresh basil if you want the punch.

Zucchini and Basil Soup

Serves 4

2 lbs Zucchini, sliced and cut into chunks
1/4 cup sweet onion, chopped
3 cloves of garlic, chopped
4 cups low sodium chicken broth
3/4 cups water
1/2 tsp salt, or to taste
fresh pepper
2 tbsp fresh parsley
12-15 Basil leaves
3-4 tbsp full fat plain Greek Yogurt
Drizzle olive oil for garnish (optional)
Fresh grated Parmesan for garnish (optional)
Goat Cheese for garnish (optional)
Chili Flakes for garnish (optional)

Bring the chicken broth and water to a boil in a large pot, carefully add the zucchini, onion and garlic.  Simmer on medium high for about 20 minutes or until the vegetables are soft.  Add the parsley and salt and pepper.  Let the soup cool a little before blending to prevent scalding and splattering hot soup.  Once slightly cooled puree in batches adding the basil to the blender.  During the last batch, add in the greek yogurt and blend until smooth.  Place back in the pot to gently re-heat.