It’s hot let’s make gazpacho!

gazpacho and tequila time!

Fuck yes cold soup. Camping somehow inspired me to cook again (so sick of boxes of soup and cans of chili, ugh), so I made some souper (see what i did there?) yummy Gazpacho for dinner tonight, lunch tomorrow, and demanded that my friend Jay come over and try some as well.

Gazpacho

Prep: 15 Minutes
Cook: 15 Minutes

Serves: 8

Ingredients

2 cloves Garlic, Minced
1/2 whole Red Onion, Diced
1 whole Large Cucumber, Diced
5 whole Roma Tomatoes, Diced
1 whole Zucchini, Diced
2 stalks Celery, Diced
1 dash Salt To Taste
1/4 gallon Tomato Juice
1/4 cup Extra Virgin Olive Oil
1/8 cup Red Wine Vinegar
2 Tablespoons White Sugar
6 dashes Tabasco
1 dash Black Pepper To Taste

Directions

In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.

Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.

Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.

i was not fancy enough for shrimp. instead i added toast with melted goat’s milk cheddar for protein. 

and to drink on this hellishly hot day? my new favorite drink that i’m pretty sure i invented: Sex on the Moon!

Sex on the Moon

  1. 2 ice cubes
  2. 2 shots of tequila
  3. 2 shots of ginger beer
  4. 3 shots of club soda
  5. squeeze some lime on top
  6. stir.
  7. enjoy out of a mason jar, preferably while sitting on your porch in the 80° evening heat.

recipe from: http://thepioneerwoman.com/cooking/gazpacho/?printable_recipe=9928 by way of yummly.com

Lemon Garlic Tilapia, Sautéed Broccolini, and Quinoa

INGREDIENTS:

  • 4 tilapia fillets
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried parsley flakes
  • pepper to taste

DIRECTIONS:

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
  2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
  3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
  4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

… and quinoa. i ate it too fast to take a picture. but trust me… it was amazing. or ask Tom. he was there too.

Black Strap Molasses Ginger Cookies

Sara (Mahdu) came over to make cookies. Oh man. Heavenly. Chewy, gingery… the damn things sparkled for fuck’s sake. Pictures to come…

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup black strap molasses
  • 2 tablespoons white sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
  4. stuff your face. nom nom NOM!

Blueberry Lemon Muffins

coop loves my muffins

Ingredients

2 1/2 cups unbleached all-purpose flour

3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins

1 tablespoon baking powder

1/8 teaspoon fine salt

Freshly grated nutmeg

1/2 cup (1 stick) unsalted butter

1 cup whole milk

2 large eggs, at room temperature

1 tablespoon finely grated lemon zest

1/2 teaspoon pure vanilla extract

1 1/2 cups fresh blueberries, rinsed and dried

Directions

Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.

Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.

Melt the butter in the micro-wave. Whisk the milk, eggs, lemon zest, and vanilla with the butter.

Pour wet ingredients into the dry ones, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar. Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature. Goes great with coffee.

Yay! Muffins!

Cooking with the suz: butternut squash, kale, cheddar bread pudding

Oh man, that must have been a very happy plate.

Ingredients
2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
1 cup chopped shallots (about 4 large)
2 bunches kale (about 1 pound), ribs removed, kale coarsely chopped
8 ounces extra-sharp cheddar cheese, coarsely grated

Directions

Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.

Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).

Reduce oven temperature to 350°F.

Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.

Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.

Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Cheddar-Bread-Pudding-355792

Cooking with the suz: tamale pie in the sky

Ingredients
1 tablespoon unsalted butter, at room temperature

1 tablespoon olive oil

1 package of soyrizo (soy chorizo, yum yum)

1 medium yellow onion, chopped

handful of different colored bell peppers, diced

2 garlic cloves, finely minced

2 teaspoons ground cumin

1 (15-ounce) can black beans, drained and rinsed

1 (8-ounce) can salsa

1 jalapeño pepper

1 cup grated cheddar cheese

1/2 cup chopped fresh cilantro leaves

1 (8.5-ounce) package cornbread mix

1 egg

1/3 cup milk

Directions

Preheat oven to 400 degrees F.

Grease an 8-inch baking dish with the butter and set it aside.

Heat the olive oil in a nonstick skillet over medium heat. Add the soyrizo, onions, bell peppers, and garlic and cook about 8 minutes.

Add the beans, salsa, and jalapeños to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cilantro.

Spread the mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.

Coat with a layer of cheddar cheese.

Combine the cornbread mix with milk and egg. Spread the cornbread batter over the mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.

(thanks foodnetwork.com)

Verdict

Sugar D was there. Had the Hanz over too. they brought salad and chocolate cake.
Then we watched the It’s Always Sunny In Philadelphia Christmas Special.
A night to remember, truly.

Happy New Year!!!

cheers!
cheers!

Cooking with the suz: Butternut Squash Lasagna

the gang gets squashed

Ingredients

1 tablespoon olive oil

1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

1/4 cup butter

1/4 cup all-purpose flour

3 1/2 cups whole milk

Pinch nutmeg

3/4 cup (lightly packed) fresh basil leaves

12 no-boil lasagna noodles

2 1/2 cups shredded whole-milk mozzarella cheese

1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

(via foodnetwork.com)

Verdict

Yay!! Tremendous success! We had Nina over for dinner and alongside the lasagna I made some tasty chard. Mmm.

Chard monster

my body said feed me greens please please please
i acquiesced.
the most perfect chard i have ever tasted.
(quinoa on the side, but it’s just not as important.)

swiss chard, garlic, red onion, aji peppers, a little oil, a little brown sugar
swiss chard, garlic, red onion, aji peppers, a little oil, a little brown sugar, a little magic

i just ate an entire bundle. dear lord.

Cooking with the suz – Spicy Corn Soup

We had sh*t-tons of corm left after out bbq last weekend, so i figured the only thing to do was make soup. Don’t get me wrong, i love me some ‘cob, but that feeling of corn stuck way up your gums gives me a mighty uneasy feeling. And i had never made corn soup before, so why not?

It’s still cooling, so i haven’t had a bowl of it yet, but what i’ve tasted is, well, pretty damn tasty.

What I like about this recipe is the fact that you make a red pepper garnish for it… so classy.

Recipe courtesy Lois Ellen Frank
(via food network)

Ingredients

  • 4 ears corn, kernels scraped from the cob, or 3 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups chicken stock
  • 1 red bell pepper
  • 1 1/2 cups heavy cream

Directions

Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the pepper is cool enough to handle, peel, seed, and dice it.

Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

(pics to come)

Cooking with the suz – Marinated Veggies

Prep time: 10 minutes
Marinating time: 1 hour

Ingredients

31/2 cup chopped fresh cilantro
1/8 cup red wine vinegar
1/4 cup olive or vegetable oil
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1/3 teaspoon hot red pepper sauce
1/8 teaspoon black pepper
1 lb zucchini, baby squashes, onions, and carrots (cut up into bite size chunks) from my lovely CSA box provider: Full Belly Farm! So tasty!

Directions

1. Mix everything (except the veggies!)

2. Pour onto veggies

3. Put in fridge

4. Wait…

5. Throw on grill (wrapped in foil)
(extra points for drizzling marinade all over some portabella mushrooms brought home by my lovely wife)

6. Eat. and eat. and eat. etc.

no pics this time. too busy living it up i suppose ;)

Happy fourth y’all!

(note to self, try these:
Basil-Thyme Grilled Vegetables
Prepare as directed above, using the following marinade: 1/3 cup olive oil or vegetable oil, 3 tablespoons lemon juice, 2 tablespoons each chopped fresh basil and thyme or 2 teaspoons crumbled dried basil or thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper. Makes about 1 cup marinade.

Asian Grilled Vegetables
Prepare as directed above, substituting the following basting sauce for marinade: 1 finely minced large shallot, 4 1/2 teaspoons balsamic vinegar, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 1 1/2 teaspoons dark sesame oil, 1 teaspoon Dijon mustard, 1 minced clove garlic, 1/4 to 1/2 teaspoon sugar, and 1/8 to 1/4 teaspoon hot red pepper sauce. Do not marinate. Instead, baste just before grilling and once when turning halfway through cooking. If using mushrooms, leave caps whole. Makes about 1/4 cup basting sauce.)