Herb, Spinach, and Feta Soup

Posted on March 17, 2012 by

Happy Saint Patrick’s Day!  I give you: Green Soup!

So I did make this recipe before the fire-ocalypse but the boyfriend only recently pulled the photos off the old camera.  Looking at the recipe, it’s really not something I’d normally go for.  It’s basically salad in soup form.  It’s intended to be vegetarian (I messed that up with some chicken broth though, naughty me) with it’s creaminess coming from good-for-you sources instead of heavy cream.

Maybe I was going through a health nut phase at the time, though it’s far more likely that the seductively delicious looking photo in Bon Appetit is to blame.  I think that magazine could get me to crave and/or try to recreate just about anything.  Fortunately, in this instance that power was used for good unlike the Guinness Brownies that are far far too easy to make.  But, you know, since I’m had such a healthy dinner anyway…. :)

Herb, Spinach, and Feta Soup
Adaptations and photos by Ramen to Risotto
Original recipe (Herb, Chard, and Feta Soup) Bon Appetit Magazine Jan 2012

- 2 Tbs olive oil
- 1 large onion, coarsely chopped (I used a sweet onion)
- 2 garlic cloves, crushed
- 10 cups spinach, coarsely chopped
- 3 1/2 cups vegetable broth (I used chicken)
- 1 cup parsley, coarsely chopped
- 1/2 cup cilantro, coarsely chopped
- 1/4 cup fresh mint leaves  (I couldn’t find fresh mint!)
- 1 Tbs dried mint (I doubled, to make up for the lack of fresh mint)
- 1 tsp grated nutmeg
- 1 Tbs fresh lemon juice
- 1/2 cup plain Greek yogurt
- 1/2 cup mixed chopped herbs (such as any leftover parsley, cilantro, and mint), divided
- 4 oz feta, crumbled and divided
- salt and pepper, to taste

Heat the olive oil in a large saucepan (or soup pot :) ) over medium heat.  Add the onion and garlic.  Cook, while stirring frequently, until translucent.

Stir in spinach (or chard), broth, parsley, cilantro, mints, and nutmeg.  Bring the mixture to a boil, then reduce heat to a simmer.  Continue to stir occasionally until the spinach/chard is tender (about 10 minutes).

Stir in the lemon juice and puree the soup in a blender until smooth (I think a stick blender would work as well).  Return the soup to the pan/pot.  Place 1/3 of the yogurt in a medium bowl.  Add 1/2 cup of the warm soup, whisking until the mixture is smooth.  Repeat the process twice more, then whisk the yogurt mixture into the rest of the soup.

Stir in 1/4 cup of the chopped mixed herbs and half of the feta.  Season to taste with salt, pepper, and lemon juice.  Ladle the soup into bowls and garnish with remaining herbs and feta.  Revel in your awesome healthiness. :)   Enjoy!

Posted in Soup, Vegetarian | Leave a comment

Shrimp and Asparagus with Garlic Cheddar Polenta

Posted on February 9, 2012 by

What to do with the two pound bag of cornmeal that you just noticed had a “refrigerate after opening” label after it has sat in the cupboard for the last few months…  I know.  Oops. :)

My last cornmeal creation (the briefly lived cornbread) was good, but there is no way bread alone is going to use up that bag.  It needed a second purpose.  A carb filled side dish purpose that we’d need it to fill frequently.  May I introduce you to my new mashed potatoes substitute; polenta.

Polenta.  Grits.  I feel like a bad want to be foodie for not really knowing the difference.  I just know that they both involve cornmeal and good sized doses of cheese.  That sounds like something I could get behind either way.  While it isn’t exactly a dupe for mashed potatoes, it’s similar enough (creamy texture, slight cheese-y garlic flavor, affinity for mixing in sauces) that I might end up switching them up more often.
Unless of course there are shrimp and asparagus involved.  Then it’s all polenta. :)

Shrimp and Asparagus with Garlic Cheddar Polenta
Original recipe courtesy of finecooking.com
Adaptations and photos by Ramen to Risotto

- 4 Tbs unsalted butter
- 3 garlic cloves, minced
- 2 1/3 cups chicken broth
- 1/2 cup cornmeal
- 1/2 cup grated extra-sharp cheddar
- 1/2 lb asparagus, trimmed and sliced into diagonal 1-inch pieces (I used 1 lb, we like this veg)
- 1 lb large shrimp, peeled and deveined
- 2 Tbs Worcestershire sauce (I used soy sauce)
- 1 to 2 scallions (greens portions only), thinly sliced
- salt and pepper, to taste

Heat 1/2 Tbs of butter in a medium saucepan over medium heat (I recommend using a pan with higher sides if you have one).  Saute the garlic until fragrant, then add the broth and bring everything to a boil over high heat.  While quickly stirring (so as few clumps form as possible) add in the cornmeal.  *Note:  I did try adding the cornmeal first and then slowly adding in the broth (kind of like making gravy), but it clumped just as much either way*  Reduce the heat to low, cover, and cook while occasionally stirring for about 15-20 minutes (until the polenta has thickened a bit).  Stir in the cheddar and season to taste.

While the polenta is cooking, heat 1 Tbs of butter in a separate skillet over medium-high heat.  Add the asparagus and cook while stirring frequently until it is crisp-tender (think fork-tender with a touch more crunch), about 3-4 minutes.  Mix in the shrimp and cook until the shrimp is opaque and the asparagus is tender, 2-3 minutes.  If you are using pre-cooked (ready to eat) shrimp you may want to wait to mix them in until the asparagus is tender so they do not over-cook (AKA turn to rubber).  Reduce the heat to low and add the Worcestershire sauce and the remaining butter.  Once the butter has melted, adjust the seasonings.  Serve the shrimp and asparagus over the polenta.  Sprinkle with scallions.  Enjoy!

Posted in Main Course, Seafood | 1 Comment

Basic Scones

Posted on February 7, 2012 by

So….you may have noticed how it has been about a month since my last post.  Well, I can’t fully blame the insurance company (*cough* who still hasn’t sent us our claim check *cough*) for my lack of a camera.  I could have just gone out and bought myself a new one.  Which is exactly what I’m doing after I pick up my check at work tomorrow (Did I mention I’m magically full time now? :) ).  While we wait for it to ship though, the ever wonderful boyfriend has provided me with several sets of pictures he has been taking with his smart phone (Clever boy…).

Audax Artifex was our January 2012 Daring Bakers’ host.  Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Let’s just say my batch wasn’t exactly perfect.  I have made biscuits/scones before, but I’m not really a stickler for all of the details.  Sift the dry ingredients three times?  Grate the chilled butter?  No over mixing/folding?  Hehehehe…

My sifting was more of me shaking the measuring cup while I poured it into the bowl.  As far as the butter grating went, I did buy a grater but…it may have sort of met its fate after it tried to destroy my brick of Parmesan.  Don’t mess with my cheese.  -.o

Despite my lack of babying, these things are tasty.  While I did just make the basic version (dipped in soup, nibbled with black tea…yummmm) you could mix things up with some cheese or spices.  In about 15 minutes, you could have a batch of scones and a pot of tea.  Why do people buy these pre-made again? :)

Basic Scones (Biscuits)
Recipe courtesy of Audax Artifex (Daring Bakers Jan 2012)
Photos by Ramen to Risotto

- 1 cup all-purpose flour, plus some
- 2 tsp baking powder
- 1/4 tsp salt
- 2 Tbs cold grated butter/lard
- 1/2 cup cold milk

Preheat the oven to 475°F.  Triple sift (or shake shake shake) the dry ingredients into a large bowl.  Grate the cold butter into the dry ingredients and rub (I just mixed with a wooden spoon) until the mixture resembles course crumbs.  Stir in the milk until you form a sticky dough.

Turn out the dough onto a lightly floured surface and gently knead until the dough is smooth.  To get the layering effect, (trust me, do this) fold the dough in on itself and smooth out once more.  Repeat two or three more times before rolling out the dough into a rectangle about 3/4 an inch thick and cutting into rounds.  Reform scraps and repeat until all of the dough is used (you might have a small bit to sample at the end :) ).

Place the rounds on a cookie sheet (for crisp-sided scones) or just touching in a baking dish (for soft-sided scones).  Bake for about 10 minutes, or until well risen and lightly colored on the tops.  Allow to cool slightly before serving with a big mug of tea.  Enjoy!

Posted in Bread, Breakfast, Daring Bakers, Sides | 1 Comment