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Tag Archives: potatoes

Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette

04 Thursday Dec 2014

Posted by cosmohippiechef in chicken, dinner, dressing, gluten-free, lunch, salad, seasonal, Side dish

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Tags

apples, cheese, fruit, gluten free, local, potatoes, salad, seasonal

DSCN4044Love:

So I might be a bit late on a “leftover” recipe from Thanksgiving but, I figure you can really make this salad anytime using roast chicken, or even some poached eggs. I was even thinking leftover ham from Christmas dinner would work too. Needless to say I have made many variations of this salad over the last couple months but this version just happened to work out perfect this week for lunches using what I had on hand.

I know we are all moving on from Thanksgiving onto Christmas and all the ridiculous cookies that come with, just promise me you’ll eat some salads in between all those cookies. Enjoy!

Food:

Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette makes 6 (could make 8)

1 head romaine lettuce, chopped, rinsed and spun dry

1 head butter leaf lettuce, torn, rinsed and spun dry

1 small container baby arugula

4-6oz leftover local turkey for each salad

3 small-medium local Yukon potatoes, cubed

3 local honey crisp apples, cubed

6-8oz smoked gouda, cubed

Dressing:

2 T. Wicked Wilson Mustard (local)

2 T. leftover cranberry sauce (I used homemade)

3 T. apple cider vinegar

1 T. red wine vinegar

1/2 c. olive oil

salt and pepper

DSCN4030Directions:

1. Start by placing 6 containers with their lids out so they are ready to be filled assembly style. Process the lettuce, chop, tear, rinse and spin dry. Distribute the lettuces evenly between each container, next add the turkey, I split one apple between two salads. Next add the cheese.

DSCN40342. Cook the potatoes: Start by placing a saute pan on the stove over slightly hotter than medium heat, melt 1 T. ghee. Add the potatoes and season well with salt and pepper, toss. Take your time with the potatoes, make sure they brown evenly on all sides so toss often. When browned on each side use a lid that is just big enough to cover the potatoes, turn the heat down just a notch below medium and place the lid over the potatoes and let them steam. Take lid off and toss, place lid back on and steam until cooked through. When the potatoes are cool add them to the salad. This may seem a bit involved but the result is perfect potatoes, I cook mine like this all the time.

DSCN4039DSCN40403. For the dressing: All the vinaigrette ingredients can be measured into a jar with a tight-fitting lid, shake well.

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Miso Roasted Broccoli and Potato Soup

19 Thursday Dec 2013

Posted by cosmohippiechef in gluten-free, soup, vegan

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Tags

broccoli, garlic, gluten free, lemon, onions, potatoes, soup, vegan

DSCN3596Food:

Miso Roasted Broccoli and Potato Soup serves 4-6

1 1/2 lb broccoli florets, cut from the thick stem

1 lb russet potato, peeled and cubed

1 large yellow onion, chopped

2 large garlic cloves, chopped

1/4 c. miso (I use an organic chickpea miso)

2 T. olive oil, coconut oil or ghee

1 lemon, juice and zest

4 c. veggie broth

Real,Himalayan or Celtic salt and pepper

olive oil, coconut oil or ghee for sautéing

*optional- 4-6oz cubed local/organic sharp cheddar

DSCN3585Directions:

1. Roast the broccoli- pre heat oven to 375 degrees, in a large bowl whisk together the miso, 2 T. olive oil, juice from lemon and a little pepper. Toss and coat the broccoli florets in the miso mixture and place them on a parchment lined baking sheet (I place a rack over my baking sheet but this isn’t vital step). Place in the oven and roast for 20 min.

DSCN3588DSCN35902. While the broccoli is roasting, start sautéing the onions in your favorite soup pot in a little oil of choice over medium heat until softened and fragrant. Next add the garlic and cook for just a few minutes. Stir frequently. Season with just a pinch of salt and pepper.

3. When the broccoli is done take it out of the oven and set aside to cool. Next add the potatoes and veggie broth to the pot with the onions and garlic, simmer for 20 minutes or until potatoes are knife tender.

DSCN35934. When the potatoes are tender roughly chop the broccoli and add it to the soup pot. Heat through, add lemon zest and serve, top with cheese if you so desire. EAT!

Side notes: I have had this soup chunky and pureed, it is good both ways. Also, after Thanksgiving I had some leftover garlic mashed potatoes I added to a batch of this soup- delicious, and the extra garlic was an added bonus since I was under the weather.

Nutrition:

Broccoli- Want something high in Vitamin C but don’t feel like eating fruit? Broccoli is very high in Vitamin C, making 1 cup of chopped broccoli the Vitamin C equivalent of an orange. One cup of raw chopped broccoli will give you your entire daily needed intake.  Broccoli is also very high in Vitamin A. Vitamin A helps fight cancer within your cells, as well as keep your eyes healthy and stave off glaucoma and other eye degenerative diseases. It also helps to promote healthy skin, break down urinary stones (a big issue with the summer heat and dehydration) and maintain healthy bones and teeth. Perfect when you are sick! (Borrowed from MINDBODYGREEN)

Miso- B-12 is one of the vitamins most commonly deficient in the diets of those vegetarians who exclude dairy products as well as meat from their diet. Recent research, however, has shown that there are a number of excellent vegetarian sources of vitamin B-12 including fermented soyfoods (tempeh, natto, miso, shoyu) and sea vegetables. Vitamin B-12 is produced by certain bacteria or molds. (Borrowed from Tradition Miso)
Russet Potatoes- The fiber and protein in potatoes will help to fill you up so you eat fewer calories. Fiber may also help lower your risk for constipation, heart disease and diabetes. Vitamins like B-6, niacin, folate, thiamine and riboflavin are B vitamins, which turn the food you eat into energy, help your nervous system function properly and keep your hair, skin, eyes and liver healthy. Vitamin C acts as an antioxidant and is important for growing new tissues and repairing wounds. Minerals in potatoes like iron is essential for forming red blood cells and transporting oxygen around your body, and magnesium is needed for heart, nerve and immune system function.
Love:
I was craving a flavorful creamy broccoli soup that wasn’t full of dairy, I have nothing against dairy but this time of year I try to balance my intake of decadent indulges like dairy. Call it a 90/10 rule, 90% clean eating and 10% whatever my little heart desires. There are too many fabulous get togethers, parties and family meals to be perfect, even if I have to be in a bikini in February! This soup is a clean eat, full flavored, vegan and gluten-free. It came in very handy a week ago when I got really sick and if you read my side note above this was the batch I pureed and added the leftover garlic mashed potatoes too, the extra garlic provided much-needed defense for my cold. We need a few easy, clean recipes this time of year to sneak into our families and friends in between the decadent ones. I hope all of you are surviving this holiday season. ENJOY!
DSCN3597

Baked Ratatouille

30 Friday Aug 2013

Posted by cosmohippiechef in breakfast, gluten-free, seasonal, Side dish, vegan

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Tags

chilies, eggplant, garlic, gluten free, local, onions, parsley, potatoes, seasonal, tomatoes, vegan, vegetables, zucchini

DSCN3182

Food:

Baked Ratatouille serves 8-10

2-3 zucchini, cut into 1/2 inch chunks (gifted)

4-6 baby red potatoes, cut in quarters (Farmers Market)

6-8 baby japanese eggplant, cut into 1/2 inch chunks (gifted)

a head of garlic, chopped, if cloves are big use about 4-6 (gifted)

4-6 shallots, chopped (gifted)

a couple of chilies, your choice, chopped (I used three Thai chilies from the Farmers Market, chilies are optional)

a medium size container of your favorite cherry tomatoes, cut in half (Kenyon Organics)

2 T. olive oil

2 T. ghee, you can use regular butter or coconut oil

salt and pepper

a couple of sprigs of fresh thyme (my garden)

a couple of sprigs of fresh rosemary (my garden)

parsley, chopped (my garden)

Parmesan cheese, optional (Caputo’s Market)

DSCN3176

Directions:

1. Pre heat the oven to 400 degrees.

2. Place all the chopped veggies in a your favorite baking dish. I used my big yellow one that is really deep, when I made my Gluten-free Strawberry Rhubarb Cobbler it held 15 cups of fruit! So used a big baking dish.

3. Toss the veggies and season with salt and pepper. Next drizzle the olive oil over the veggies and toss again. Lastly, dollop the ghee on top of the veggies and place the thyme and rosemary on top as well.

4. Cover with foil and bake for 45 min. After that 45 minutes remove the foil toss the veggies around and bake for another 45 minutes. I know it is done when the juice from the veggies is almost covering the veggie mixture.

5. Remove from oven and let it cool just a bit and top with chopped fresh parsley and fresh grated Parmesan cheese. EAT!

DSCN3177DSCN3183

This is how we enjoyed our Baked Ratatouille…

DSCN3187The day I made the Baked Ratatouille we had it for dinner with Wild King Salmon, super delish.

DSCN3190 The next morning we had the baked Ratatouille for breakfast with poached Clifford Farm eggs and Crumb Brothers sourdough bread slathered with Amour Spreads heirloom tomato jam. Holy crap this was good!

Love:

This time of year is usually a little bitter-sweet for me, I’m completely exhausted from all of our summer fun but this is when we have the most abundance of fresh food available. Part of me wants to start easing into the laziness of fall but the beautiful summer produce reminds me to enjoy every last morsel it has to offer. So was the case last weekend, we had just got back from our annual camping trip with our friends and I was feeling under the weather but I had just been gifted a huge box of veggies from my friend Dean’s garden. Instead of spending all day in the kitchen I decided to through this dish together and let the oven do the work for me. Voila, the best of both worlds, a little laziness with a side of summer. The bonus is we got to enjoy this dish for a few other meals which comes in handy when you need a little break. Long live summer. ENJOY!

Radish Top Soup w/ Lemon

08 Monday Apr 2013

Posted by cosmohippiechef in gluten-free, seasonal, soup, vegan

≈ 1 Comment

Tags

leeks, lemon, onions, parsley, potatoes, radishes

DSCN2849Love:

When I was working on my last post I was surprised I hadn’t posted a recipe using radishes! When I was a kid I ate them straight up with just a sprinkling of salt. As an adult I have ventured out and braised them (delish), smeared them with butter and a sprinkling of salt and now this recipe, Radish Top Soup w/ Lemon. I was delighted to find this recipe in my new book ‘Vegetable Literacy’ by Deborah Madison (lovingly given to me by my friend Kim). Do to all the rain we are having this recipe is the perfect spring soup, it is light and has a bright flavor perfect for this time of year. This is also the perfect time to plant radishes in your garden if you haven’t all ready. Now you will have a reason to save those tops and make this soup. I served this wonderful soup along side baked Sea Bass over wilted Arugula. Enjoy!

DSCN2855Food:

Radish Top Soup w/ Lemon serves 6

4-8 cups radish tops (I used the tops off two bunches of radishes)

1 T. butter or olive oil (I used ghee)

1 onion sliced (I used half a large yellow onion and one large leek)

1 large russet potato (about 1lb.) scrubbed, thinly sliced

salt and pepper

4 c. water or chicken stock (I used homemade veggie stock)

1/4 c. parsley (not in recipe but I added it just at the end for color and bright flavor)

-Finishing Touches-

juice of lemon

salt and pepper

yogurt

few tablespoons thinly julienned radishes

Direction:

1. Sort through the radish tops, tearing off and discarding any thick stems that don’t have much leafy material and discarding any leaves that are less than vibrant.

2. Melt butter in a wide soup pot over medium heat. Add onion slices, lay the potato slices over (I salted and peppered just a bit) them and cook several minutes without disturbing them while the pan warms up. Then give the onion and potato slices a stir, cover the pan and cook over low heat for 10-15 minutes, giving the vegetables an occasional shove around the pan. The pan should take on a nice brown glaze from the onions. Add two teaspoons salt and liquid of choice and bring to a boil, scraping the pan to dislodge any of the glaze.

3. Lower the heat to a simmer, cover and cook until potatoes are tender and falling apart, about 15 min. Add radish greens (I sautéed my radish greens in 1 teaspoon of ghee and 1 teaspoon of Toum a garlic condiment, salt and pepper just a bit, then didn’t add them until it was time to puree) to the pot and cook long enough for them to wilt and go from bright to darker green, which takes just a few minutes.

4. Let the soup cool slightly, then puree it, greens and all (this is when  I added the sautéed radish tops, juice of one lemon and 1/4 c. parsley) leaving it a bit rough if you like some texture or making it smooth if you prefer, then return soup to the pot. Check for seasoning. Ladle soup into bowls and stir in a spoonful of yogurt into each bowl (I didn’t do this). Scatter the julienned radishes over the top. (I added a drizzle of olive oil to finish.)

DSCN2835DSCN2846DSCN2840DSCN2857

Nutrition:

Radish Greens- Radish leaves contain almost six times the vitamin C of the root and are also a good source of vitamins. In India the greens are used for vitamin C deficiency, a diuretic, a as expectorant, to treat gastric discomfort and as a laxative. Read more about radishes in my last post, The Best Bang for your Bite- Spring Edition.

New Mexico Green Chili Pork Stew

25 Monday Feb 2013

Posted by cosmohippiechef in seasonal, soup, vegan

≈ 2 Comments

Tags

chilies, garlic, gluten free, local, onions, pork, potatoes, tomatoes

DSCN2628Love:

I know this is a stark contrast from my last two blog post, but I have to say that this recipe is one I just had to share. This recipe is about memories, relationships and the love and hard work of our food community that made it possible for me to make a version of this dish I feel good about eating. I am very picky about eating meat and where that meat comes from. I prefer a vegetarian/vegan diet BUT on occasion I crave dishes that include meat, for us that meat must be local, and sustainable raised without drugs, we want happy healthy meat. When I cook with meat it is usually a special or classic dish like Perfect Roast Chicken or Grass-Fed Beef Stuffed Acorn Squash or even my Fish Tacos, this New Mexico Green Pork Chili fits into that category. The first time I had this dish was at my friend Erin and Nicole’s house for an after Christmas party two years ago, even though they had made a vegetarian Lentil Soup I was drawn to this Pork Chili, I couldn’t get enough! Those flavors were so intense and reminded me of the Chile Verde we ate as kids, up until this point my mom’s is the best Chile Verde I have ever eaten. I had to know this recipe, I begged Erin to share the recipe and teach me how to make it- she said yes. Thanks to Erin for letting me share with all of you.

Fast forward a year. Just before Christmas The Downtown Alliance had their second Winter’s Pop Up Farmers Market. Our good buddy Julie Clifford of Clifford Family Farms was there with her goodies, we usually buy eggs and honey from her but this time I was looking for pork. We had just watched the movie‘ Fresh’ and we were curious about how she handles the slaughter of her animals. Julie is very protective of her animals, she shared with us that it is hard for her, and in the past she wasn’t happy with whom was handling this part of her production so she searched out someone who was gentle with that process, (trust me I know there is no gentle way when it comes to this subject). Now she personally walks her pigs in to be processed so they don’t have to be scared. I tear up just writing this because it is not lost on me that an animal was sacrificed for me to make this dish. If you know Julie, you know it’s not lost on her either. I feel very lucky that I can look in the eyes of the person/farmer who is providing the food that nourishes us, that would not be possible without the love and dedication of these people and our community for supporting that and giving us access in the form of Farmer’s Markets and locally owned specialty shops.

Next I had to locate chilies, see last summer I was so busy canning and trying to get ready to leave for Italy that I didn’t freeze roasted Hatch chilies. I’m still kicking myself about this! You can’t use any old chilies for this recipe, Erin gets her chilies from her family in New Mexico. This recipe is minimal in the ingredient department so each ingredient needs to be the best. Shipping the chilies would have cost us a fortune so I had to hit up my buddy Jorge Fierro of Frida’s Bistro and Rico’s Foods for help, this all took place over Facebook of course. Jorge didn’t hesitate to help me out with the chilies. When I went down to Frida’s to pick up the chilies from Jorge we had some time to talk, standing in the middle of his Rico’s warehouse I was in awe of what he has built for himself. I asked him ‘how did this all start Jorge?’ He told me that he grew up in Mexico, moved to Rawlins, Wy to be a sheep herder and while in Wyoming he realized he needed to learn English so he moved to Utah to attend the UofU. He told me he went to school during the day and worked as a dishwasher at night, one night on the way home he stopped at the store to get tortillas and refried beans. He was horrified by the beans and started making his own and selling them at the Farmer’s Market. So simple but so impactful. Now you can find Rico’s products in all our local major grocery stores, and Frida Bistro just won Best Mexican at our Salt Lake Dining Awards this last week. As I drove away from Frida’s with my chilies I was humbled by the effort that went into making this dish happen, it took a community. OUR COMMUNITY. ENJOY!

Nutrition:

Relationships: Social connections help relieve harmful levels of stress, which can harm the heart’s arteries, gut function, insulin regulation, and the immune system.

Definition Of Community: Community usually refers to a social unit larger than a small village that shares common values. (thank you Wikipedia)

Food:

New Mexico Green Chili Pork Stew– makes a lot!

Ingredients:

4 pounds cubed pork (I used a pork shoulder from Clifford Family Farm)

4 cup roasted, peeled, seeded New Mexican Hatch Green Chiles

8 cups broth (I use chicken broth or veggie broth)

4 c. water

2 lbs tomato, peeled & cored (I used my own canned tomatoes)

4 local medium cubed potato

4 local med diced onion

8 cloves minced garlic, local

Salt to taste

DSCN2604

Directions:

1. Start by placing a heavy bottom pot on the stove over medium heat, drizzle in a little bit of oil. Saute the cubed pork in batches, until just brown on all sides. Season with salt and pepper and don’t over cook. Place the browned pork in a bowl and set aside while you cook the rest of the pork.

2. When you have finished with the pork, set aside. Drizzle a bit more oil into the heavy bottom pot and saute the onion and garlic until soft and caramel colored. Season with salt and pepper.

3. Place a big soup pot on the stove, add the sautéed pork, sautéed onions and garlic into the big soup pot. Next add all the other ingredients to the pot with the pork, onions/garlic. Bring to a boil, then turn down to a simmer and simmer away, the longer the better. (This is one of those dishes that gets better and better with time. SO GOOD!)

4. To serve: ladle pork chili into a bowl, add chopped avocado and a squeeze of lime. We topped ours with a dollop Drake Family Goat Yogurt and served a warm Rico’s tortilla on the side.

DSCN2625

Summer Sides- Potato Zucchini Bake & Raw Corn Salad

30 Monday Jul 2012

Posted by cosmohippiechef in salad, seasonal, Side dish

≈ Leave a comment

Tags

cheese, corn, garlic, gluten free, herbs, local, potatoes, salad, seasonal, squash, tomatoes, vegetables

Food:

Potato Zucchini Bake 6-9 servings

2 c. cubed red potatoes (farmers market)

2 c. cubed zucchini (farmers market)

4 small shallots, chopped (Big Papa’s garden)

1/4- 1/2 c. chopped parsley (my garden)

1/4-1/2 c. chopped mint (farmers market)

6 oz Aggiano Beehive Cheese, cubed (farmers market)

salt and pepper to taste

Directions:

1. Preheat the oven to 365 degrees. In a large bowl mix the potatoes, zucchini, shallots, cheese, mint and parsley. Season liberally with salt and pepper. Toss again.

2. Pour the mixture into your favorite medium size baking dish. Press the mixture into the dish to even it out and compact it just a bit.

3. Bake for 45 minutes or until the top is slightly brown and the cheese is super melty. Cool just a minute and serve warm.

Raw Corn Salad serves 6

6 ears of raw corn, cut the kernels from the cob (farmers market)

1- 1 1/2 c. cherry tomatoes, halved (my garden)

1 cucumber, peeled, seeds removed and diced (farmers market)

1-2 garlic cloves, minced (farmers market)

1/4 c. chopped basil (my garden)

2 T. Slide Ridge Honey Vinegar

1 T. olive oil

salt and pepper to taste

1. Place the raw corn kernels, tomatoes, cucumber, garlic and chopped basil in a bowl. Toss lightly.

2. In a separate bowl mix together the vinegar and olive oil. Season to taste with salt and pepper.

3. Drizzle the vinegar/olive oil mixture over the corn mixture and toss lightly. Refrigerate for at least 1 hour and serve chilled.

Love:

Pictured above is the two summer sides and McDowell Family Farm grilled chicken. Does summer get any better than this? I don’t think so. We also had a High West Vodka Lemonade- yum! Summer is all about fresh local ingredients and these side dishes are full of just that. The Raw Corn Salad is fresh and sweet, the Potato Zucchini Bake is full flavored and comforting, perfect with grilled chicken. I hope one of these dishes shows up at your next get together.

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