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Stock in a Box on Steroids

Stock in a Box on Steroids
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Stock in a Box on Steroids
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Ingredients
Servings:
Instructions
  1. Chop off the root and and the dark green top of the leek. Cut it in half lengthwise then slice thinly into half moons. Place the pieces in a bowl of cold water and let them sit for 5 - 10 minutes without disturbing them. Carefully scoop the pieces out with a slotted spoon and drain on paper towels.
  2. Heat the olive oil in a large soup pot over medium low heat. Add the leeks, garlic and herb sprigs (count them). Sweat until the leeks are very soft and the garlic is fragrant.
  3. Pour in the box of stock and stir to combine everything. Bring to a boil. reduce the heat to low, cover and simmer for 45 minutes or so. The stock should smell wonderful and the herb stems should be bare of their leaves.
  4. Remove the pot from the heat and fish out the herb stems. Make sure you have the same number of stems you put in (your immersion blender will thank you).
  5. Using an immersion blender process the stock until it is smooth (how smooth is up to you and there will be some herb flecks)
  6. Your "bulked up" stock is ready to use in your recipe.
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Chicken Enchilada Soup

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Chicken Enchilada Soup
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A lighter version of a wonderful Winter soup. Make it as spicy as you dare and feel free to experiment to your warm hearted content.
Servings
5
Servings
5
Chicken Enchilada Soup
Print Recipe
A lighter version of a wonderful Winter soup. Make it as spicy as you dare and feel free to experiment to your warm hearted content.
Servings
5
Servings
5
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large soup pot. Season the chicken with the herb seasoning and add to the pot. Cook and stir 5 -7 minutes until the chicken is lightly browned. Remove the chicken to a plate and set aside. Leave the drippings in the pot.
  2. Add the onions to the pot and stir to coat with the drippings. Cook for 3 minutes and add the garlic. Cook for 3 minutes more.
  3. Add the colored and poblano peppers to the pot and cook stirring frequently for five minutes or so.
  4. Return the chicken to the pan and add the corn, enchilada sauce, RoTel, and the chicken stock. Bring everything just to a boil. Reduce the heat and simmer for 20 -30 minutes.
  5. Add the drained beans and heat for a few minutes longer.
  6. Mix the masa harina with 1/2 cup of the evaporated milk until a smooth paste forms. Set aside. Pour the rest of the milk into the soup and stir to blend.
  7. Mix a little more of the soup liquid into the masa harina paste and add it to the soup pot stirring well. Continue to cook for 5 minutes or so until the soup thickens. Adjust the amount of masa to achieve the thickness that you want.
  8. Gradually add the shredded cheeses to the pot stirring until the cheese melts.
  9. Ladle into soup bowls and top with tortilla chips, a little crumbled queso fresco and avocado cream. Serve.
  10. Avocado Cream: Mash 1/2 of an avocado with a couple of spoons of light sour cream. Add enough fat free half & half to make it a cream consistency. Add a little chili powder and ground cumin and drizzle a bit on each bowl of soup
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Pork with Squash, Apples and Cranberries

Pork with Squash, Apples and Cranberries
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This is a skillet dinner that is all about Fall. Inspired by and adapted from Cooking Light Magazine.
Servings
4
Servings
4
Pork with Squash, Apples and Cranberries
Print Recipe
This is a skillet dinner that is all about Fall. Inspired by and adapted from Cooking Light Magazine.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Place the squash and cranberries in the basket of a steamer pan. Add water to the pan, cover and steam for 7 - 10 minutes. The squash should be tender and the cranberries slightly plumped. Set aside.
  2. In a large skillet, heat the olive oil. Season the pork slices with onion herb mixture and dredge lightly in the flour. Add the slices to the skillet and cook, turning once until browned on both sides. This should take about 5 minutes. Place pork in a low oven to stay warm.
  3. Add the broth to the pan. Scrape up any brown bits and cook over medium heat until reduced by half. Set aside.
  4. In a medium fry pan, melt the butter. Add the apple and onion pieces, pepper flakes, and sugar. Toss to coat everything and let it cook for 4-5 minutes. The apples and onions should begin to soften.
  5. Add the squash and cranberries to the pan. Toss to coat and cook for a minute or two. Add the reduced chicken broth and any yummy bits stirring to combine. Let this cook for another minute.
  6. Add the pork slices and any accumulated juices and let everything get happy together for several more minutes.
  7. Divide among four plates and serve.
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Poultry Seasoning

The holidays will be here before we know it. Many of us use Poultry Seasoning as the cornerstone of the turkey. Here is a quick and easy recipe that puts the stuff in the little jar to shame.

It uses all the flavors that come in the jar, but when you make it yourself you can have whatever herb touches your heart the most be the star. Something you’re not crazy about adjust the quantity so that it will take a back seat. You can even add a flavor that you love as well. Don’t like the powdery dust that comes in the jar? Grinding the herbs yourself lets you control the texture.DIGITAL CAMERA

I love sage and rosemary so I go heavy on those herbs. I’m not a big fan of nutmeg, so I use very little of it. I like my seasoning to have the subtle flavor of onion so I add some onion powder. I only grind the herbs long enough to create a slightly coarse texture.

Poultry Seasoning
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Make this herb blend your own and create a holiday tradition
Servings
0
Servings
0
Poultry Seasoning
Print Recipe
Make this herb blend your own and create a holiday tradition
Servings
0
Servings
0
Ingredients
Servings:
Instructions
  1. Combine all of the ingredients in a spice grinder and process until ground to the consistency that you like.
  2. Store in a glass jar with a tight fitting lid.
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Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts

DIGITAL CAMERAThis is the palette of flavors that created this delicious salad. It is the essence of Fall with crisp apples and salty sweet walnuts. Try it with roast pork or chicken. It could even bump cranberries off your Thanksgiving table.

 

 

 

 

Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
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A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
Print Recipe
A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Once the onions are sliced, put them into a large bowl. Add about a tablespoon of the vinegar and toss to coat them. Allow to sit for 10 minutes or so.
  2. Add the sliced apples to the bowl and sprinkle a bit more of the vinegar over them. Toss to combine with the onions and let sit 5 minutes more.
  3. Add the cabbage and the kosher salt to the bowl and toss to mix everything well. Set aside while you prepare the dressing.
  4. In a jar with a tight fitting lid, combine the mayonnaise, honey, remaining vinegar and mustard. Shake well. Taste the dressing. If you like more sweetness add a packet or two of stevia. You could add more honey or agave if you prefer.
  5. Pour the dressing over the salad ingredients and toss to coat everything. Cover and refrigerate for several hours.
  6. Heat a small fry pan over medium heat. Coat the pan generously with the butter cooking spray. Add the walnuts to the pan and sprinkle the brown sugar, cinnamon and sea salt over them. Toss to coat the walnuts. Cook for 5 minutes or so stirring often to prevent burning. Remove from heat and allow to cool. Set aside until ready to serve the salad.
  7. At serving time, toss the salad and taste for seasoning. It's not to late to add a little salt or sweet. When it tastes wonderful, sprinkle the walnuts over the top and serve. This is wonderful with any pork dish, like bacon wrapped pork tenderloin.
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