Tag Archives: chipotle

I’m So Fancy

3 Sep

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“I’m So Fancy,” by Iggy Azalea has been stuck in my head for months now. It’s catchy, Jimmy Fallon did an excellent lip-sync of it, but it’s mostly lodged in my brain because I have taken to singing it to every possible circumstance. Almost anything can be used in place of the highly syllabized word “fan-cy,” and I’ve been inserting many, many I’m-so-isms to the tune of that song.

Take the summer wreath I made: I’m so craf-ty.

Being caught busting a grove: I’m so danc-ing.

Dozing off on the couch: I’m so sleep-y.

Making a veg ragu that tastes like Bolognese: I’m so sneak-y.

Making Watermelon Chipotle Soup: I’m so veg-an.

Ok, so I’m not vegan, but I did make an excellent vegan soup. It’s funny (and as you will soon see in the up-and-coming “What I’m Reading” section of the blog), that I happen to read, cook, and use many vegan recipes and ideas. While I am not an avid vegan, I do believe in healthy principals encompassing a diet chocked full of fruit, veg, a bit of grain, and nuts.

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So as a quick and easy weekend lunch, I whipped up a cold soup, perfected with late-summer flavors. Even my meat-and-potatoes husband loved this soup. In a blender, I added ½ of a skinned, small seedless watermelon, cubed, 2 chipotle peppers in adobo sauce, ¼ c toasted almonds, 1 small handful of basil leaves, ½ c water, and a pinch of s&p. Whir and blend until all is combined, and, well, soup-like. Pour into bowls and top with some more basil and roasted pepita (pumpkin) seeds. Voila: Watermelon Chipotle Soup, veganized!

There’s really nothing fancy here. But it’s totally cool to sing how fancy you are serving this summertime soup while entertaining. It’s as simple as that. I’m so fan-cy!

Enjoy!

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OuchyWowWow

11 Jan

Before I get to explaining said phrase, let’s recap the wonderful holiday season:

Healthy Holidays - Bacon, Bourbon, and Garlic Bruschetta

 

Black Truffle Butter Turkey - OMG.

 

I DID attempt cutting down our tree... unlike some people I know.

 

Braised Lamb Shank - one of our faves.

 

Italian Cookie making day.

 

Cherry Bourbon Truffles - Rob couldn't get enough!

 

Finnish Cookies and Maple Pepper Glazed Pretzels - assorted holiday gifts

 

Mom with Turner and Sig... which puppy looks like the chunk-a-lunk?

 

Christmas Eve Tamales - shredded pork or green chili and cheese. Despite the needed fat to masa ratio, these were fluffy as clouds.

 

Christmas Dinner - Beef Wellington. We skyped my mom for the carving!

 

Mom's Asparagus and French Bread Strata - fantastic with my dad's Split Pea Soup

 

What I see in the kitchen every time I start cooking.

 

Happy 2012!  Supposedly, according to Mayan Calendar beliefs, we are doomed for an end-times catastrophe this year, so huzzah!  Let’s make the best of it!

Due to my lack of picture taking (except for when the camera is right next to me in the kitchen), I didn’t get any footage of the surprise Rob and my parents planned for my 30th birthday.  After a quick hug and peck on the cheek from my parents, I was promptly blindfolded and then fugitive-like pushed into the back seat of their car.  All occurring in the loading zone of John Wayne Airport (come to think of it, where was TSA?!).

After a short car ride, I was lead through a bit of a walk, all the while being told to “DUCK!” and “Don’t step in the puddle!” (to save the inference, I’ll tell you there was nothing to duck from, and absolutely no puddle, and lots of laughs from my Dad and Rob).  After one giant – and invisible – “step up,” and a few muffled giggles, the blindfold was removed to reveal my friends from Irvine sitting in my favorite Mexican restaurant ready to toast my 30th.  It was fantastic and I am so thankful to have such thoughtful and generous people in my life!  Thank you for the celebration, family and friends!

During my visit back home, we climbed rocks on the beach, had a martini at the Yard House, shopped more than Rob would have preferred, held (and considered) a Remmington shotgun (20 gauge), ate ham (a rarity in my family, to both my Dad’s and Rob’s dismay), and down-right enjoyed ourselves.  The trip back to Oregon was capped with an overnight trip in a swanky suite room in Portland, and a slight dreaded sense of that thing called “life” creeping back in a few days.

Then comes the OuchyWowWow.  At this point, most of the students that have had me as a teacher are now saying this phrase, and maybe even extending its extreme expression: OuchyWowWow Muchamugonga.  Years and years ago, when my sister was young, this became her phrase for any sort of cut, scrape, bump, or “booboo.”  Personally, I think her phrase explains the angst of a stubbed toe much more than the usual strongly-and-specifically-chosen-adult word, and it fits here:

I cut my finger.  Badly.  Chopping cabbage for one of our favorite dishes: Apple and Bacon Braised Cabbage.  The nail was almost completely gone, and I went so deep the nailbed was revealed (which is white, by the way.  I originally thought I had cut to the bone, which sent me into shock.  Shock is no fun.  I digress).  After Rob bandaged me up, made me drink some water and eat some food, we decided going to the emergency room was the responsible thing to do.  After a soft-cast and a hard tetanus shot, I knew cooking (let alone showering with two hands) was not in the cards for a while.

Especially two days later when I had to remove the bandage.  I told my mom about what happened through email, and she almost threw up.  Rob was there helping me, and he did throw up.  So I’ll refrain from details on this food blog and just say that I’ve never screamed in pain before… it was hands-down-unarguably OuchyWowWow Muchamugonga pain.

Thus, Rob had to cook.  And get this – he didn’t make pasta, nor steak!  Rob pulled out a great Southwest-style appetizer salad that was perfectly fresh and filling, ideal for the New Years Resolution I’ve already broken with ice cream.  He described it as “learning how to fish,” as I taught him how to make salad dressing, which really gave this salad zip and zing.  As he should be, he’s very proud of cooking for his wife, the cook.  Props, hubby!

So in honor of my Irish husband stretching his comfort cooking roots and taking care of me, here’s his Southwestern Bean Salad with Chipotle Lime Dressing (hold the fingers).

Southwestern Bean Salad 

  • 1 head Romaine lettuce
  • 1/2 can black beans, drained and rinsed
  • 1 tbsp grated sharp cheddar cheese
  • 1 tbsp grated pepper jack cheese 
  • roughly chopped cilantro, as garnish

Chipotle Lime Dressing 

  • 2 tbsp mayonnaise
  • zest 1 lime
  • juice 1/2 lime
  • 1 chipotle pepper in adobo sauce, finely chopped 
  • 1/2 tsp raw agave 
  • s&p 

In a large salad bowl, mix the salad ingredients together (saving the cilantro garnish for the end).  

In another bowl, mix all of the dressing ingredients together, season with s&p to taste.  

When ready to serve, pour desired amount of dressing over salad, and garnish with cilantro.  

Enjoy!  

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Veg au Vin

8 Oct

I’m stuffed.  Rob and I are lying here, watching Notre Dame spank the Air Force, bellies full and grumbling with happy digestion.  The thing is, I don’t know what I just cooked.

“What should I call it?” I asked, my hands on hips showing a slight frustration.

“I don’t know,” Rob was not as perturbed as me, “what is it?”

“Well, I don’t really know.  It’s not a stew, and definitely not a soup.  It’s more of a braise,” my voice trailing a bit.

“Ok, then it’s a braise.”  Problem solved in Rob’s eyes – such a guy.

“Yes, but what do I call it?”

The cyclical nature of our conversation was cut short from the overwhelmingly hoppy smell coming from the oven – Cheddar Apple Beer Bread – the perfect side dish for whatever it was I just made.

It’s not a cold Oregon day today, but cloudy and it definitely has a fall vibe.  A day for relaxing, Rob made it clear that Notre Dame football was in the cards, and being a gal who actually enjoying the talking head commentators, muffed roar of stadiums, and the occasional adrenaline induced touchdown dance, there was no argument.   Sig agreed with our plan as well; his sleepy head currently hanging off the side of his bed is a perfect picture of the day’s tangible vibe.  But Sig didn’t get to enjoy what is putting me on the brink of falling into a food-baby coma right now (if sentences start looking like this: ioasdaf;asdfjjjjjjjjjjjjjjjjjjjjjjjjjjjjj, pardon me – my head probably hit the keyboard).

So what did I make?  Well, it’s already been determined that, well, we don’t know.  But the closest thing I can compare it to is veggies braised in wine.  Thus, Veg au Vin.  Our CSA basket is still providing beautiful and bountiful veg, and having been out of town for most of last week and a bit of this week, the build up meant we couldn’t shut the crisper door.  It was time to do what the CSA basket forces me to do – be culinarily creative.

It was actually a very easy dish to make, and probably one of the best veggie dishes I’ve ever cooked – not trying to toot my own horn here, just being honest.  This Veg au Vin was a discovered concoction of what has to have come from a higher nutritional power, as it did not taste twigs-and-nuts healthy, but rich, smokey, flavorful, and hearty.  Topped with a fresh radish “gremolata” (a gremolata is typical for many braised dishes), and paired with the Cheddar Apple Beer Bread, we had the perfect meal for a football soaked, lazy-bones celebration of a day.

And now, I must let the sounds of whistles and college band fight songs coax me into a nap (Rob and Sig already have a head start).

Veg au Vin

  • 3 strips of thick bacon, diced
  • 4 carrots, halved and thickly sliced
  • 3 celery stalks, thickly sliced
  • 2 bell peppers (I used red and green), chopped into chunks
  • 1 large white onion, chopped into chunks
  • 4 cloves garlic, minced
  • 1 med head cauiflower, chopped into chunks
  • 1 med head broccoli, chopped into florets
  • 2 med zuchinni, halved and thickly sliced
  • 1 large chipotle pepper, minced
  • 1 small sprig rosemary
  • 2 bay leaves
  • ½ tsp cumin
  • ¾ c red wine (I used a rich Washington Cabernet)
  • s&p

Brown the bacon in a heavy bottomed pot.  When crispy, remove and set aside on paper towel.  Saute the onion, carrot, celery, bell peppers, and garlic in the bacon drippings.  When just starting to turn soft, add the rest of the veg, and pour in the wine.  Using a wooden spoon, scrape up the brown bits on the bottom of the pot.  Add the herbs, cumin, s&p, mix, and cover for about 20 minutes, stirring occasionally.  The last 5 minutes, uncover, stir, taste for seasoning, and turn off the heat.

Serve in large bowl with your favorite bread, and top with Radish Gremolata.

Enjoy!

Radish Gremolata

  • 2 large radishes, finely diced
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh parsley, finely chopped
  • pinch of salt

Mix all ingredients together in small bowl.  Let sit for about 5-10 minutes for flavors to come together.  Top on Veg au Vin.

Enjoy!

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