Archive for December, 2010

Sweet Potato and Kale Soup

This is my new favorite soup! I picked this up courtesy of Joy the Baker and modified it just a tiny bit.

Kale and Sweet Potato Soup
inspired by Food and Wine

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, chopped fine
2 teaspoons fresh ginger, chopped fine (or 1 tsp ground ginger)
3/4 teaspoon turmeric
1/4 teaspoon crushed red peppers
3/4 pound kale, tough stems removed and roughly chopped
1 1/2 pounds sweet potatoes, peeled and diced into 3/4-inch cubes
2 quarts chicken or vegetable broth
1 teaspoon salt
fresh ground pepper, to taste
1 cup canned unsweetened coconut milk

In a large saucepan, heat the olive oil over medium heat. Add the onions and cook down until tender and translucent, about five minutes. Add the garlic, ginger, turmeric and crushed red pepper flakes. Cook, stirring, for about 1 minutes.

Add the sweet potato chunks and stir.

Add the chicken or vegetable broth and bring to a simmer.

Add the kale once the broth is simmering and submerge all of the leaves, helping them to cook down.

Cook for about 20 minutes, or until the sweet potatoes have become tender.

Add salt and pepper to taste.

Auntie’s Anise Cookies

I remember these at Christmas!

Anise Cookies

2 1/2 cups flour
1 tsp baking powder
4 eggs
1 cup canola oil
1 cup sugar
2 tsp anise extract

Preheat oven to 400 degrees.

Mix the eggs, oil, sugar, and anise extract.  Add: the flour and baking powder

When combined, scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.

Bake at 400 degrees for 10 minutes

Make icing:
Powdered sugar
milk or water
a touch of anise extract

Drizzle the icing on and add little round sprinkles!

Linguine Aglio Olio

Excellent for traditional Italian Christmas dinner! Or, you know, anytime you want pasta.

Linguine Aglio Olio (Linguine with garlic oil)

1/3 cup extra virgin olive oil
2 – 3 Tbs minced garlic
1/2 tsp crushed red pepper flake
1/3 cup chopped flat leaf parsley
1 lb linguine
kosher salt

Heat the oil and cook the garlic and red pepper flakes over medium heat until just lightly brown and fragrant. Stir in the parsley and turn off the heat.

Cook the linguine in salty, boiling water until al dente.

Set aside a ladle full (about a cup) of the starchy cooking water, then drain the pasta. Add the pasta to the skillet with the garlic oil and parsley. Cook over medium until the pasta is well coated, adding the reserved cooking liquid if it seems too dry. Enjoy!

Crab Cakes

1 cup crushed saltine crackers
1/2 cup light mayonnaise
1 egg
1/4 cup chopped scallion
1 stalk celery, chopped
1 Tbs Old Bay Seasoning
1 lb crabmeat
2 – 3 Tbs olive oil

Heat 1 tablespoon oil in a skillet over high heat. Saute scallions briefly until tender; cool slightly.

In a medium bowl, mix together crushed saltine crackers, mayonnaise, egg, scallions, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.

Heat remaining oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
December 2010
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