Chicken Noodle Wonton Soup

 

I tried making a chicken potato soup in the Instant Pot. Honestly, it was good, but my kids weren’t crazy about it. Plus, I had to go out of my way to get white sweet potatoes. And using the Instant Pot doesn’t necessarily mean it’s a fast recipe, you know? But then I made this chicken noodle wonton soup, which is all about shortcuts. This one is super fast AND delicious! Plus, I can keep the ingredients on hand easily. It’s reminiscent of chicken noodle soup in its flavors, but it has chicken wontons instead of noodles. I made this for a quick lunch and I’m planning to do so again soon! This makes about 2 servings for me.

4 cups chicken stock
1 cup frozen mixed vegetables, such as peas and carrots
20 frozen chicken and vegetable wontons (I prefer them on the smaller side)
½ tsp. kosher salt
¼ tsp. ground black pepper
dried thyme, optional

In a large pot, bring the chicken stock to a boil over high heat.

Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8–10 minutes.

Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.

Salade automnale aux légumes rôtis

 

Voici une délicieuse salade automnale aux légumes rôtis. J’ai adoré ça comme lunch!

1 chou-fleur (pour une touche colorée, opter pour le mauve ou l’orangé)
1 petite courge butternut
2 patates douces
4 carottes
2 avocats
4 poignées de verdure au choix (épinards, laitue frisée, roquette, chou frisé, fanes de betteraves, etc.)
4 poignées de noix (noix de Grenoble, pacanes, noix de cajou, mélange du randonneur, etc.)
8 tranches de fromage à griller sans lactose de type halloumi (ou le fromage de votre choix)
1 grenade
2 c. à soupe d’huile d’olive
vinaigrette de type balsamique du commerce ou votre recette maison (au goût)
poivre et sel (au goût)

Préchauffer le four à 385 °F.

Éplucher la courge butternut, les carottes, les patates douces. Couper la courge en grandes lamelles, les carottes en deux sur la longueur et les patates douces en rondelles. Déposer tous les légumes dans un saladier. Verser 2 c. à soupe d’huile d’olive, saler et poivrer. Mélanger afin de bien enrober les légumes.

Couvrir une plaque de cuisson de papier parchemin et y déposer les légumes en une couche uniforme. Cuire 30 minutes en retournant les légumes de temps en temps.

Pendant la cuisson des légumes, couper les sommités de chou-fleur en morceaux de taille similaire. Déposer le chou-fleur dans un mélangeur et pulser 4 ou 5 fois afin d’obtenir la consistance du riz.

Chauffer un filet d’huile dans une poêle et y ajouter le riz de chou-fleur et un peu de sel. Cuire de 1 à 2 minutes pour attendrir. Réserver. Cette étape est facultative.

Faire chauffer une poêle à blanc et y torréfier les noix quelques minutes en brassant continuellement pour éviter qu’elles brûlent. Réserver.

Griller les tranches de fromage dans une poêle avec un peu d’huile.

Extraire les arilles de la grenade.

Avant de servir, éplucher et trancher les avocats. Arroser d’un filet de jus de citron.

Disposer dans un bol le riz de chou-fleur, la verdure choisie, les légumes rôtis et le fromage. Garnir avec l’avocat, les noix et les arilles de grenade. Assaisonner et arroser de vinaigrette.

Mochi Latkes

 

I saw this recipe in an old issue of Celebrate magazine, and I traced it back to Kristin Eriko Posner (it has this photo by Blaine Moats and is similar to this recipe from Posner’s website). These latkes were delicious; we all love mochi here, and it was fantastic paired with Asian pear sauce and matcha salt! Plus, it’s gluten-free. I’ll be making these again! The amounts below make about 8 latkes, and I would definitely want more next time.

For the mochi latkes
1 Russet potato (1 lb.), peeled
1 medium yellow onion
1/3 cup + 2 Tbsp. mochi flour (also called sweet rice flour or mochiko)
2 eggs, lightly beaten
½ tsp. kosher salt
3 cups vegetable oil, for frying (I always shallow-fry my latkes and use way less oil, but I’m the shiksa)

Using a box grater, grate potato and onion. Place on a double thickness of 100% cotton cheesecloth (I used the tea towel that I have dedicated to latkes); squeeze to remove liquid. Transfer potato and onion to a large mixing bowl. Add mochi flour, eggs, and ½ teaspoon salt. Stir to combine.

In a heavy 12-inch skillet, heat oil to 325 °F over medium-low. Place a wire rack on a cookie sheet. Pat potato mixture into 2 ½-inch rounds. Cook a few at a time in hot oil 5 to 7 minutes or until golden brown, turning once. Remove from the pan and cool slightly on the wire rack.


For the Asian pear sauce
1 lb. cored Asian pears
1 small cored Fuji apple
2 Tbsp. water
1 ½ tsp. lemon juice
½ tsp. vanilla
¼ tsp. ground cinnamon
1/8 tsp. kosher salt

Combine ingredients in a large saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 30-40 minutes or until fruit is very soft, stirring every 10 minutes.

Uncover and let cool. Transfer to a blender (I used a stick blender) and blend until smooth.


For the matcha salt
1 tsp. culinary matcha
1 Tbsp. kosher salt

Sift the matcha into the salt and mix.

Serve the latkes with a sprinkle of matcha salt (you will have extra leftover) and a side of Asian pear sauce.

Maple Pumpkin Pie

 

We’re getting some rain today, and a nice reprieve form the heat, so here’s a fall recipe. I decided to try another pumpkin pie recipe after seeing this maple pumpkin pie in Real Simple. There’s no sweetener beyond the ½ cup maple syrup, and it was really good!

The top of my pie cracked. The funny thing is that in the very same issue of the magazine, they said to bake pumpkin pies at 325 °F, and adjust the cooking time accordingly, to avoid this very problem. But their own recipe says to bake it at 350 °F! If I had been serving it, I could have covered it with whipped topping and no one would have known.

1 homemade or store-bought pie crust, fitted into a 9-inch pie plate
2 large eggs
1 15-oz. can pure pumpkin purée
1 cup lactose-free cream (mine was vegan)
½ cup pure maple syrup
¾ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. kosher salt
1 pinch ground cloves
lactose-free whipped cream, for serving (optional)

Set an oven rack in the lowest position and heat oven to 350 °F (see note above). Place pie plate on a foil-lined baking sheet.

In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.

Pour the pumpkin mixture into the crust. Bake until center jiggles slightly, 1 hour to 1 hour 10 minutes; a toothpick should come out clean, and if you are using a thermometer, the temperature should be 180 °F. (Cover edges with foil if crust browns too quickly; I used a silicone ring.) Let cool to room temperature, about 1 hour.

Serve topped with whipped cream, chopped pecans, and/or maple syrup, if desired.

Beef Wellington

 

At some point last year, I started thinking of beef Wellington – namely, how I really wanted to eat some! But to me it’s more of a winter dish, and not the kind of thing I would eat on a Texan summer, so I waited until closer to the holidays (I am catching up on my blogging). Meanwhile, the Little Prince has started being *very* interested in cooking, and he’s watching a lot of YouTube videos starring Nick DiGiovanni (who, I’m told, trained with Gordon Ramsay). It just so happens that one of his most-watched videos is him making beef Wellington. So when I told the Little Prince that I wanted to make it, he was all in!

Honestly, my first thought was to make the version in Maya Angelou’s Hallelujah! The Welcome Table, because the story that accompanies it is great and had really stayed with me (you can read it in two parts starting here). That being said, when I read the recipe and compared it with Nick DiGiovanni’s, I had to admit that his just sounded like it would be way better, so that’s the direction we went. I didn’t make my own mustard because I have a life, I used store-bought chicken bouillon because it’s faster, and I made a few other adjustments here and there, but I really like the result! My only criticism of our version is that the duxelles was a bit too dry. And, well, the sauce was too salty and we don’t think it’s necessary, so I’d skip it next time. (And obviously, since this is both labor-intensive and expensive, I won’t be making it often. But maybe for Christmas?) I served it with carrots (you could try roasting carrots and just starting them in the oven prior to the beef Wellington.)

You can see the recipe ingredients in the description here, the short version of the video here, and compare to Gordon’s Ramsay’s written instructions here. Below is my interpretation.

For the beef
1.5-lb. beef tenderloin
salt and pepper, to taste
2 Tbsp. vegetable oil
½ cup Dijon mustard (my estimation of the quantity)
2 sheets puff pastry
6 slices prosciutto
2 egg yolks + water (for egg wash)
flaky salt, to taste
finely chopped chives (for garnish)

For the duxelles
1 lb. assorted mushrooms
2 Tbsp. olive oil
2 shallots, finely chopped
3-4 cloves garlic, finely chopped
3 Tbsp. red wine
3 bay leaves
salt and pepper, to taste

For the crepes (or you can use your own trusted recipe) 1 cup all-purpose flour
1 Tbsp. granulated sugar
2 eggs
1 pinch of salt
3 cups lactose-free milk

For the sauce (see note above)
2 Tbsp. lactose-free butter
6 sprigs thyme
½ cup chopped shallots
1/3 cup red wine
1 ½ cups reduced chicken stock


For the beef tenderloin
Make sure your beef tenderloin is relatively cylindrical. (You can trim it, and use the trimmings in another recipe.) Liberally salt and pepper the beef tenderloin on all sides.

In a pan, heat the oil over medium-high heat. Sear the beef tenderloin for a few minutes on each side. So here’s one place where we deviated: you want your beef to be just about done to your taste at this point, and we both felt like rare was too raw. We put our seared tenderloin in the oven at 475 °F for 15-20 minutes. We were aiming for medium and perhaps undershot a bit, I blame this on not having a Thermapen, but all this to say, once your beef is seared, feel free to cook it longer, because past this point in the recipe it won’t cook any more, just get warmed up a bit.

Once done, take it off the heat. Brush the beef tenderloin with Dijon mustard on all sides. Set aside.

For the duxelles
Finely chop the mushrooms. (I did this in the food processor.)

In a pan (I would use the same one as for the beef, without even washing it), heat the oil over medium heat. Add the shallots and garlic and sweat until they are translucent, but not browned.

Add the mushrooms and cook down; add the wine, bay leaves, and a generous amount of salt. Cook until the moisture has evaporated and you are left with a paste. (See, mine was perhaps a bit too dry and not pasty enough.) Set aside.

For the crepes
Mix together all the ingredients.

In a clean pan, melt some butter over low to medium heat. Cook your crepes, one at a time. You will probably need two for this recipe; the rest make a great breakfast.

On a work surface like a big cutting board, lay two crepes so that they overlap. Cover at least one crepe (the one furthest away from you) with the prosciutto, then spread out the duxelles over that. Place the beef tenderloin crosswise on the edge furthest away from you, then gently roll it toward you, keeping the crepe around it. Wrap the log in plastic wrap and refrigerate for about 20 minutes.

Preheat the oven to 400 °F.

Meanwhile, spread out your two sheets of puff pastry in the same fashion. Beat together the egg yolks and water to create an egg wash, then brush it over the puff pastry. Unwrap the log of crepe-wrapped beef, then place it crosswise on the side of the puff pastry that is the furthest away from you. Gently roll it forward, wrapping the pastry around it as you go, making sure you pinch the dough over the short ends as well. Trim away the excess pastry and place the roll seam-side down on a baking sheet (I covered mine with parchment paper). Brush the puff pastry with the rest of the egg wash (you can get fancy with the decoration of the dough here). If you are using it, you’ll want to make the sauce now (see below) so that it is ready by the time the beef Wellington is done.

Cook the beef Wellington for 15 to 20 minutes or until the puff pastry has a golden-brown crust.

For the sauce
Heat the butter in a small saucepan, then add the thyme and shallots. Cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. Add the wine and boil until almost completely reduced. Add the stock, bring to a boil, then lower the heat and simmer until you have the desired consistency. (I ended up making a slurry with 1 tablespoon of cornstarch and 1 tablespoon of water and mixing that in to help things along.)

When everything is ready, slice the beef Wellington, sprinkle with flaky salt and chives, and serve with the sauce. (I also made carrots.)

Secret Ingredient Chocolate Pudding

 

This recipe is from Angela Liddon’s Oh She Glows Every Day cookbook, and it’s also online here. I’ve made chocolate pudding with vegetal ingredients before (like avocado, black beans, or tofu), but I think it’s the first time I made one with sweet potato? It was really good! The amounts below are slightly adapted.

For the pudding
1 ¼ cups (6 oz/170 g) diced peeled sweet potato
1/3 cup pure maple syrup
¼ cup unsweetened almond milk (I used lactose-free milk)
¼ cup unsweetened cocoa powder, sifted
2 Tbsp. raw or roasted smooth almond butter or raw cashew butter
1 Tbsp. virgin coconut oil, softened
1 tsp. pure vanilla extract
¼ tsp. fine sea salt

Topping suggestions
coconut whipped cream (I used vegan ReddiWhip)
fresh berries or pomegranate arils
sliced almonds, toasted
granola

Bring a medium pot of water to a boil and set a steamer basket on top. Steam the sweet potato in the basket, covered, for 10 to 15 minutes, until fork-tender. You may also use a steamer appliance. Turn off the heat and let sit for 5 minutes.

Transfer the sweet potato (you should have 1 lightly packed cup) to a food processor and add the maple syrup. Process until smooth. Add the rest of the ingredients and process until smooth, stopping to scrape down the bowl as necessary. Taste and adjust the sweetness, if desired. I find this pudding tastes a bit sweeter after chilling, so keep that in mind. You can always adjust the sweetness after it chills.

Transfer to an airtight container and refrigerate for at least a few hours or up to overnight to thicken. If the pudding is too thick for your liking, you can thin it out with a splash of almond milk.

Serve the pudding with coconut whipped cream, fresh berries, and toasted sliced almonds, if desired. You can also enjoy it on its own, or with homemade granola sprinkled on top. Store any leftovers in an airtight container in the fridge for 3 to 4 days.

Roasted Sweet Potato Wraps with Caramelized Onions and Pesto

 

These roasted sweet potato wraps with caramelized onions and pesto were very well received by my family! It’s the kind of thing that I would normally make for lunch for myself, but I made it as a family dinner, and it worked! I ended up wrapping them in foil just so that they would keep their shape, even though it’s a but awkward to eat.

6 Tbsp. olive oil, divided
3 large sweet potatoes, peeled and cut into ½-inch cubes
3 large portobello mushrooms (10 to 12 ounces total), stems removed and sliced ¼-inch thick
1 pint grape tomatoes, halved
2 large yellow onions, thinly sliced
2 Tbsp. water
8 large whole-wheat tortillas (or a low-carb version)
½ cup basil pesto
¾ cup grated parmesan cheese
kosher salt
freshly ground black pepper

Arrange 2 racks to divide the oven into thirds and heat to 400 °F.

Toss the sweet potatoes with 3 tablespoons of the oil and 1 teaspoon of kosher salt. Arrange in a single layer on 2 rimmed baking sheets. Roast until the potatoes are tender and browned around the edges, about 35 minutes total, stirring halfway through. Cool for about 5 minutes, then transfer the sweet potatoes to a large plate, reserving the baking sheets.

Toss the mushrooms with 1 ½ tablespoons of oil and ½ teaspoon of salt. Place in a single layer on a rimmed baking sheet. Toss the tomatoes with ½ tablespoon oil and arrange cut-side up on the second rimmed baking sheet. Roast for 15 minutes, stirring the mushrooms once about halfway through. Cool on the baking sheets.

Meanwhile, caramelize the onions. Heat the remaining 1 ½ tablespoons oil in a large skillet over low heat until shimmering. Add the onions and ½ teaspoon salt. Cook, stirring every 5 to 10 minutes, until the onions are soft and deeply browned, scraping any fond from the bottom of the pan, about 40 minutes total. Add the water to deglaze the pan and allow the moisture to cook off.

Place the tortillas on a work surface. Spread 1 tablespoon of pesto on a tortilla. Add ½ cup of sweet potato over the tortilla, just below center. Top the sweet potatoes evenly with a couple mushroom slices, and a tablespoon each of caramelized onions, tomatoes, and Parmesan cheese. Roll tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with assembling the remaining wraps.

Poulet et riz au curcuma dans un poêlon

 

J’ai adoré ce plat de poulet et riz au curcuma dans un poêlon, sauce yogourt, lime et coriandre! Regardez comme la couleur du riz est belle. Et c’était super bon!

Pour la sauce yogourt, lime et coriandre (donne environ 1 tasse)
1 tasse de yogourt grec nature 2 % sans lactose
1 tasse de coriandre fraîche
1 c. à thé de zeste de lime râpé
1 c. à table de jus de lime
sel et poivre

Au pied-mélangeur, réduire en sauce lisse le yogourt et les feuilles de coriandre, le zeste et le jus de lime. Saler et poivrer. (La sauce se conservera jusqu’à 5 jours dans un contenant hermétique au réfrigérateur.)


Pour le poulet et le riz au curcuma
6 à 8 hauts de cuisses de poulet désossés (environ 1 ¼ lb/625 g)
2 c. à thé de curcuma moulu
1 c. à thé de thym séché
2 c. à table d' huile de canola
1 c. à table de gingembre frais , râpé
2 gousses d'ail hachées finement
1 oignon haché finement
1 ½ tasse de riz basmati rincé et égoutté
1 2/3 tasse de bouillon de poulet à teneur réduite en sel
1 tasse d' eau
¼ tasse de coriandre fraîche , hachée
quartiers de lime (facultatif)
sel et poivre

Préchauffer le four à 425 °F. Dans un bol, mélanger le poulet avec 1 c. à thé du curcuma et le thym. Saler et poivrer. Dans un grand poêlon allant au four muni d’un couvercle, ou dans une grosse cocotte, chauffer la moitié de l’huile à feu moyen-vif. Ajouter les hauts de cuisses et cuire de 3 à 4 minutes ou jusqu’à ce qu’ils soient dorés de tous les côtés (les retourner à mi-cuisson). Retirer du poêlon et réserver.

Dans le poêlon, chauffer le reste de l’huile à feu moyen. Ajouter le gingembre, l’ail et l’oignon, et cuire, en brassant, de 2 à 3 minutes ou jusqu’à ce qu’ils aient ramolli. Ajouter le riz et le reste du curcuma, et cuire 30 secondes en brassant. Verser le bouillon de poulet et l’eau. Saler et poivrer. Porter à ébullition. Déposer les hauts de cuisses réservés sur le riz.

Couvrir le poêlon et cuire au four de 20 à 25 minutes ou jusqu’à ce que le riz ait absorbé tout le liquide et que le poulet soit cuit. Parsemer de la coriandre. Servir avec la sauce au yogourt et des quartiers de lime, si désiré.