Easy Tomato Soup with Grilled Cheese Croutons - Food Network Magazine

(sorry the picture is messy - this is a picture of seconds, it was so good!)

Ingredients

• 3 tablespoons good olive oil
• 3 cups yellow onions, chopped (2 onions)
• 1 tablespoon minced garlic (3 cloves)
• 4 cups chicken stock, preferably homemade
• 1 (28-ounce) can crushed tomatoes, preferably San Marzano
• Large pinch of saffron threads
• Kosher salt and freshly ground black pepper
• 1/2 cup orzo
• 1/2 cup heavy cream
• Grilled Cheese Croutons (see below)

Directions

In a large pot or Dutch oven (such as Le Creuset), heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
Serve hot with Grilled Cheese Croutons scattered on top.

Grilled Cheese Croutons
4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated
Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

Please don't be put off by the  expensive sounding ingredients/cookware. I bought the Food Network Magazine because there were pumpkins on the cover and I realized I'm going to miss fall. I found this recipe and definitely made some changes. It did, however, make me miss my mom :) be warned.

I bought low-sodium chicken stock, which worked fine. I'm not big on using a lot of salt or pepper - I add them of course but I think people should add it as needed when they are served. (My sister hates pepper so I did get used to only adding a little). Also, I did not use saffron or the orzo. Saffron is expensive, it will run you probably $15+ for a small amount. Since I'm not working full time, $15 is an insane amount to spend on a spice for one time use. I decided not to use the orzo - I really wanted the croutons to stand out and be the only texture in the soup. I did splurge on the Gruyere cheese, it was so good in the soup. Definitely make the grilled cheese croutons (I should've cooked mine a little longer!). They melt into the soup and are worth it.

This is a soup I plan on making again. While San Diego doesn't get "cold" we will have some chilly nights and I'm looking forward to enjoying this soup again.

Tortilla and Black Bean Pie - Everyday Food

Ingredients

• 4 flour tortillas (10 inches)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer, or 1 1/2 cups water
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

Directions

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

As you can see from the picture, I slightly over cooked it (by slightly I mean way overcooked it). I should've watched it more closely. I also wasn't using a springform pan, I don't own one. I think having that pan would've been helpful in cutting the pie and serving it.
I also used a more "hoppy" beer. I think I used an IPA. I've made this before and next time I'll use a more neutral flavored beer. Other than that, I followed this recipe as is. This wasn't my roommates favorite dishes so far but they did eat all of it. Its a great vegetarian dish and those meat eater men I live with seemed to miss the protein :)
REALLY IMPORTANT - Do not touch the seeds or ribs of that jalapeno with your hands. I did it once before and it burns like you would not believe. If you happen to tempt fate, keeping your hands in milk will help. I know - I happened to do this when I first started cooking.

Hands in Milk - circa 2005

Chili-Rubbed Pork with Corn Salsa - Williams-Sonoma

Ingredients:

• 2 pork tenderloins, about 1 1/2 lb. total
• 2 Tbs. olive oil
• Salt and freshly ground pepper, to taste
• 2 tsp. ancho chili powder
• 1 cup fresh or thawed frozen corn kernels
• 3/4 tsp. ground cumin
• 1 small yellow onion, chopped
• 1 large tomato, seeded and chopped
• Juice of 1 lime
• 3 Tbs. chopped fresh cilantro 

Directions:

Preheat an oven to 425°F.
Rub the pork tenderloins with 1 Tbs. of the olive oil. Season generously with salt and pepper, and sprinkle with the chili powder.
In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the pork and brown on all sides, about 5 minutes total. Transfer the tenderloins to a shallow roasting pan just large enough to hold them. Reserve the fry pan and drippings.
Transfer the pork to the oven and roast until an instant-read thermometer inserted into the center registers 145° to 150°F and the meat is barely pink in the center, 15 to 20 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhile, add the corn and cumin to the drippings in the fry pan and set the pan over medium-high heat. Cook, stirring, until the corn is lightly browned, 3 to 4 minutes. Remove from the heat and stir in the onion, tomato, lime juice and cilantro. Season with salt and pepper.
Cut the pork into thin slices and serve with the warm salsa. 

I served this with pre-made crescent rolls and sweet potato fries. For the sweet potatoes: I peeled them, cut them into fry size, put them on a rimmed sheet, sprinkled them with olive oil, pepper, and salt. I cooked them at 425 for about 25 minutes with the pork.

I was really excited to make this, because I've never cooked with pork loin before. My mom and Aunt have, it always turned out well so I was ready to take on the challenge! I went out and bought an inexpensive meat thermometer, I wanted to make sure the pork was cooked enough. I kept checking it and, of course, the thermometer didn't work. Knowing that our oven range is not quite as hot as it should be, I cooked it longer. It was slightly annoying and I will be sure to buy a mid-priced item next time, but the pork and corn salsa came out delicious! Brad had seconds which is always a good sign :)

An Update

As many of you know, I up and left New Hampshire for the sunnier side of life in San Diego. While today itself is not turning out to be a literal sunny day, I am enjoying it out here. I am still looking for a full time job, but in the meantime I have been cooking for my boyfriend, Brad, and our roommate, Nick.
Many of you know I drove my car across country and my main concern for packing my car (clothes aside) was making sure I could fit all of my kitchen equipment in the car. I knew that Brad didn't cook moving out here and we had several phone conversations which went like this: me - do you have (enter anything you could think of)? Brad - nope.  While I drove everyone crazy with my neurotic packing of kitchen supplies, I am glad I brought it. Not working and being new to an area is a little more difficult than I anticipated. The good news is that I am enjoying making food for Brad and Nick. Sometimes they look at what I've made and ask questions of, "now what is this?"but they seem to enjoy everything and are happy to not have to worry about dinner. Plus I've saved them tons of money in not eating out every night.
I have made some new dishes which I will definitely be posting soon. For the most part I've made food I've already posted to the blog - Pesto Presto Chicken, Mexican Stuffed Shells, Spinach and Artichoke Mac & Cheese, Beef and Broccoli Stir Fry, and Gazpacho Pasta. Brad's two favorites are Mexican Stuffed Shells and Pesto Presto Chicken. Mexican Stuffed Shells are inexpensive and easy to make, I've made them a few times. So far its been full, happy stomachs and I don't have to do dishes afterwards, which is pretty awesome.
I will definitely be updated my blog with some new things I've made. Please comment about anything you've tried from the blog, add what you thought and what you might've changed. Keep cooking :)

Spice-roasted Cauliflower with Artichokes + Salmon - Food Network

Spice-Roasted Cauliflower with Artichokes

Ingredients

• 1 head cauliflower, cut into bite-size florets
• 1 pound Jerusalem artichokes, cut into 1-inch dice
• Extra-virgin olive oil
• Kosher salt
• 1 tablespoon cumin seeds, toasted and ground
• 1/2 teaspoon cayenne pepper
• Finely chopped fresh chives, for sprinkling

Directions

Preheat the oven to 375 degrees F.

In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.

In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.

Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.

Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn. If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.

Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.

Salmon - I seasoned the Salmon with Old Bay Seasoning. I cooked in a pan with extra-virgin olive oil for about 8-10 minutes. About half way through cooking I added fresh lemon juice from half a lemon.

I saw the cauliflower recipe in Food Network Magazine and knew immediately that I was going to make it for today. I did make some changes.
First being that I used regular artichokes because I figured they were the same thing. After researching Jerusalem artichokes on Wikipedia, they are not the same thing (they also aren't from Jerusalem). In fact, they aren't really even close to being the same thing. So I'm not really sure how much this impacted the recipe other than I really really really like regular artichokes and I thought they tasted great.
Second, I hate toasting something and then grinding it up when it already comes in spice form. I used cumin spice, 2 teaspoons. It was plenty spicy and if you are worried about the flavor being too much, you could definitely get away with using less.

One more Sunday dinner in NH...

Spinach and Artichoke Stuffed Shells- Rachael Ray

Ingredients

• 20 large pasta shells
• 1 can whole plum tomatoes (28 ounces), preferably San Marzano
• 3 tablespoons butter, melted
• 7-8 leaves basil, torn
• Salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 cloves garlic, finely chopped or grated
• 1 box chopped frozen spinach (10 ounces), defrosted or 3/4 pound fresh baby spinach, chopped
• A few grates of fresh nutmeg
• 1 box frozen baby or regular artichoke hearts (10 ounces), defrosted and chopped
• 2 cups ricotta cheese
• 1/2 cup grated Parmigiano Reggiano cheese
• Zest of 1 lemon
• 1 tablespoon thyme leaves, chopped
• 1 egg yolk, lightly beaten
• 1/4 cup flat-leaf parsley, chopped

Directions

1. Pre-heat the oven to 375ºF.

2. Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it well, drop in the shells and cook them to al dente, according to the package directions. Drain the cooked shells and shock them under cold water to stop them from cooking. Reserve.

3. While the shells are cooking, mash up the tomatoes in the bottom of a casserole dish. Stir the butter, basil and some salt and pepper, to taste, into the dish and set aside.

4. Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the garlic to the pan and cook until it's aromatic and light golden brown, about 1 minute. Add the spinach and nutmeg to the pan and cook to heat through.
5. Transfer the spinach to a large bowl and stir in the artichokes, ricotta, Parmigiano Reggiano, lemon zest, thyme, egg yolk, parsley and some salt and pepper. Fill the reserved pasta shells with the mixture, arranging them on top of the sauce in the casserole dish as you complete them.
6. Cover the casserole with foil and transfer it to the oven. Bake, covered, for 20 minutes, then remove the foil and turn the oven up to 425˚F. Continue cooking until the filling is golden brown and bubbly, about 15 minutes more.

This came out super yummy!  I love the combination of spinach and artichokes, especially when cheese is involved. 

This recipe took a little longer than I thought it would. Give yourself enough time to prep or you can run around the kitchen like I do, whichever :)

I used canned artichokes, they work the same. I didn't have time to thaw spinach and artichokes, so I used frozen spinach and canned artichokes. I didn't use nutmeg. I'm not sure why I never use it, I just don't. I also bought the smaller ricotta cheese- it was 1 and 3/4 not two cups. I figured it was better not to have wasted cheese and I didn't notice the 1/4 cup was missing.

3 more Sunday's until California!! 

Garden Burger- Food Network Magazine

Make four patties out of whatever ground meat you enjoy: we used turkey as it is Father's Day and my dad doesn't eat read meat :)

Toppings: Avocado, tomato, baby romaine lettuce, alfalfa sprouts & Green Goddess Dressing

Green Goddess Dressing: In a blender puree 1/3 a cup of plain low-fat yogurt, 1/2 cup of chopped chives, 2 tablespoons each of mayonnaise and chopped basil, 1 tablespoon of lemon juice (I used half a small lemon), 1 teaspoon of Worcestershire sauce, and salt and pepper to taste.

I served with sweet potato fries.

I realize as I look at the date of my last entry what a huge slacker I've been. I didn't realize how busy I have been. I plan to keep up with this until I move to San Diego, my last NH entry will be July 8th. I have a bridal shower the 15th and then I fly out the 18th!! I'm very excited. 

Happy Father's Day!!!!