Gazpacho and Avocado-lime Chicken Pitas

Well I had every good intention of posting my Barefoot Blogger's Gazpacho before I left to go away, but you know how it goes...I mean I had to pack for everyone! So here it is now and as an added bonus I've included the recipe for a tasty little pita sandwich that I served with it.

The Gazpacho, the second of the June recipes for the Barefoot Bloggers was selected byMeryl of My Bit of Earth. Barefoot Bloggers are a group of bloggers that prepare two Ina Garten (aka: The Barefoot Contessa) recipes each month (unless you go away and then have to prepare 3 Ina Garten recipes in one month!).

So yeah, Gazpacho...cold tomato soup...hmmm. Well, because it was an Ina Garten recipe the flavors were really delicious, but I've got to tell you I'm not much for the cold soup thing. Hot, steamy July day withstanding, I'd still rather have my soup hot (which truthfully I did! I warmed up my little bowl in the microwave and served it just warm...and you know what...it was great!) The recipe for Ina's Gazpacho is here.

On the side I served a tasty little pita stuffed with chicken, broccoli slaw, avocado and tomato...it was the perfect accompaniment. Broccoli slaw is a delicious (and healthful) convenience I found in the produce aisle of the supermarket. It is a combination of shredded broccoli, cabbage and carrots all conveniently packaged and ready to eat.

I have long been a broccoli hater that has really wanted to be a broccoli at least liker, but I just haven't been able to stomach it. I know how good broccoli is for you and I really, really want to like it and this has made it almost possible! I love this stuff...it is fabulous tucked in a sandwich for a delicious, healthful crunch. I also love to quickly blanch it, season lightly with salt and pepper then serve it with grilled meats...simple and delicious!

Avocado-lime Chicken Pitas

1 avocado, seed removed, diced

8 grape tomatoes, very thinly sliced

1 cup broccoli slaw

1 cup small diced cooked chicken (such as leftover grilled or store-bought rotisserie)

4 basil leaves, very finely chopped

1 teaspoon lime juice

2 teaspoons red pepper flavored olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 small whole wheat pitas, split open

In a large bowl, combine the diced avocado, tomatoes, broccoli slaw, chicken, basil, lime juice, oil, kosher salt and pepper; stir gently to combine well.

Using a small spoon, stuff the pitas with the filling, evenly dividing.

Yield: 4 pita sandwiches

Frozen Herbs and Hot Soup

I can't believe with sub zero wind chills around here I've decided to write about something frozen...but, it is Favorite Food Finds Friday and chilled to the bone or not what I found is something frozen.

My favorite food find this week is....
Dorot frozen herbs!

I was so excited when I found these in the supermarket. As I have mentioned in the past, I do not have much of a green thumb so the idea of a darling row of fresh herb pots on my window sill while in theory seems simple, is really out of the question. I know that the horticulturally blessed among you spent the better part of August and September processing your fresh herbs and freezing them in ice cube trays in your freezer and for that I am envious. And while I frequently buy fresh herbs during the summer at the local farm stands and in the winter at the local supermarket, sometimes a particular herb (usually cilantro) isn't always available. So for me the idea of having little mini trays of herbs at the ready is...well, nothing short of fantastic.

Dorot is an Israeli based company selling not only packaged herbs but chopped garlic and chopped ginger as well. I didn't see the ginger at the supermarket where I purchased the herbs (Stew Leonard's) but they are also available at Trader Joe's stores so next time I am there I will have to keep an eye out.

The small cubes are easy to use, just pop them out what you need then return the small trays to the freezer. In this bone chilling weather we're having I can think of nothing better to make than soup. The recipe I'm sharing with you is for my absolute favorite winter soup. The recipe is from the Southern Living Christmas Cookbook from 2001 and while it's not low cal or low fat there are some minor adjustments you can make to make it a bit more healthful: for starters you can try exchanging evaporated skim milk for the heavy cream and leaving out the cheese. I'll confess though, since it is my very favorite I usually just make the recipe full tilt. The recipe calls for garlic (3 cubes equals 3 cloves) and parsley to be stirred in at the end and the Dorot cubes work perfectly.

Steak and Two Potato Soup
from Christmas with Southern Living 2001


1 1/2 pounds lean boneless round steak, cut into 1" cubes
3/4 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons vegetable oil (I usually leave this out)
2 celery ribs, sliced
1 medium onion, chopped
3 garlic cloves, minced
3 cups beef broth
2 cups water
3 Yukon Gold potatoes, unpeeled and cut into 3/4" cubes (about 1 1/4 pounds)
1 medium sized sweet potato, peeled and cut into 3/4" cubes (about 8 ounces)
2 tablespoons all-purpose flour
1/2 cup whipping cream
1 1/2 cups shredded sharp Cheddar cheese
1 tablespoon chopped fresh parsley (optional)

Sprinkle beef with salt and pepper; brown beef in batches in hot oil in a Dutch oven over medium-high heat. Remove beef from pan; set aside.

Add celery add onion to pan; saute 5 minutes. Add garlic; saute 30 seconds.

Return beef to pan; add broth and 1 3/4 cup water. Bring to a boil; cover, reduce heat, and simmer 1 hour.

Add Yukon Gold potato to pan; cook, covered, 10 minutes. Add sweet potato; cook 20 minutes or until beef and potatoes are tender.

Combine flour and remaining 1/4 cup of water, stirring until smooth. Gradually stir into meat mixture; cook, uncovered, 5 minutes. Stir in cream; cook 5 more minutes. Stir in cheese and, if desired, herbs; cook 1 minute or until cheese melts. Sprinkle each serving with freshly ground pepper just before serving.

Yield: 10 cups

Super tips: I find that it is really not necessary to cook the meat in the oil, just use a well seasoned pan, non-stick pan or cooking spray. For an even richer tasting soup I will often use beef broth in place of any of the water called for in the recipe. For best results have the cheese at room temperature it makes it much easier to melt in.

Barefoot Thursday-Vegetable Pie or is it?

It’s Barefoot Thursday!! Barefoot Thursday is the day when barefoot bloggers across the blogosphere whip up a recipe created by Ina Garten the Barefoot Contessa. Why don’t you find out more about it by visiting the Barefoot Bloggers…maybe you would even like to join in (I’ll bet you would like it).

Thank you to Deb from Kahakai Kitchen for her wonderful selection of The Barefoot Contessa’s Vegetable Pie…what a decadent treat-vegetables in a creamy rich sauce topped with a buttery, flakey crust; what is not to love?

Well this week’s recipe became a “what can I substitute so I don’t have to run out to the Supermarket, yet again” recipe...I love the supermarket, but seriously I’ve been there every day this week. So this is what I came up with:

Butter? I only had 2 sticks and I needed some for the crust, so I cut the butter in half.

Checked the veggie crisper and guess what? All out of fennel-so I just left it out.

Onions? Replaced them with shallots.

Butternut Squash? Sorry all out, we’re using sweet potatoes.

Potatoes? I have a few white and a few purple-I diced them up and tossed them in.

Asparagus? Ahh, no. How about just adding extra carrots? (Oh and I only have the little individual bagged mini kind for lunchboxes so I just used those)

Black pepper? Used white-I'm on a white pepper kick lately

Parsley? Unavailable sorry, used dried thyme

Heavy cream? Half and half will have to do

Pernod? Yeah right, I’m lucky I have white wine in the house…I just skipped it.

Frozen small onions? I added a few more shallots and called it good.

I actually had some saffron leftover from making the Barefoot Butternut Squash Risotto, but I opted to not use it. But I did have the chicken stock (homemade...applause here would be appropriate) and I did use the flour. Oh and one more change (is this the same recipe?) I added some leftover parmesan coated chicken diced. So what I’m saying basically is that I did not make a vegetable pie, but rather a chicken pot pie loosely based on a vegetable pie. Did you follow all that?

The result? We loved it!

Vegetable Pie
Recipe by Ina Garten-from The Barefoot Contessa Parties

12 tablespoons unsalted butter (1 1/2 sticks)

2 cups sliced yellow onions (2 onions)

1 fennel bulb, top and core removed, thinly sliced crosswise

1/2 cup all-purpose flour

2 1/2 cups good chicken stock

1 tablespoon Pernod

Pinch saffron threads

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons heavy cream

1 1/2 cups large-diced potatoes (1/2 pound)

1 1/2 cups asparagus tips

1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)

1 1/2 cups peeled, 3/4-inch-diced butternut squash

1 1/2 cups frozen small whole onions (1/2 pound)

1/2 cup minced flat-leaf parsley

For the pastry:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Carnival and Acorn Squash Soup

Check out this squash! I love all the different squash in the supermarket in the fall. This one that I found is called Carnival Squash. Named for its fabulous colors, this pumpkin shaped squash has orange colored flesh and a taste very similar to butternut squash.

With the weather getting cooler by the second, I had a hankering for some warm soup and my beautiful squash find seemed like the perfect starting point. I diced the squash to roast it, but in retrospect (given the fact that I nearly severed my fingers several times) I probably should have just halved it, drizzled it with the oil, syrup, salt and pepper and roasted it, because it was a devil to cut....it was hard...it made cutting butternut squash seem like slicing butter. But I do prefer getting a "crusty" caramelized texture on the squash so I suppose it was worth the extra effort and risk of injury. (Sadly, unlike butternut squash, I could not find precut carnival or acorn squash at the supermarket)

For the broth I used a new Swanson cooking stock (which quite honestly I found there to be little difference in taste from regular Swanson chicken broth, but whatever...I can say I've tried it now.)

For seasoning, I went Indian (and for those who know me that's really exotic for me). Garam Masala which is a warm and peppery combination of cloves, cardomom, peppers and nutmeg is popular in Indian foods. It is, I think, a perfect blend with the earthy flavors of the squash. Curry powder would be a natural addition here, but I'm not going to get too exotic all at once. I bought my Garam Masala at the Penzey's Spices in Grand Central Station, but I found a great recipe to make your own right here.

Carnival and Acorn Squash Soup

1 Carnival Squash, peeled, seeds removed and diced

1 Acorn Squash, peeled, seeds removed and diced

1 medium carrot, large diced

1 celery stalk, large diced

4 shallots, peeled and quartered

2 tablespoons extra virgin olive oil

1 tablespoons pure maple syrup

1/2 teaspoon freshly ground white pepper

1/2 teaspoon kosher salt

2 1/2 cups chicken or vegetable broth

1/2 cup dry white wine

1 cup half and half

1 1/2 teaspoons Garam Masala

Preheat oven to 425 degrees.

Spread vegetables in an even layer on a large rimmed baking sheet. Drizzle the vegetables with the oil and the syrup and sprinkle with the pepper and salt; stir to completely coat the vegetables. Roast the vegetables in the oven for 20-25 minutes or until lightly browned and tender.

Transfer the vegetables to a food processor and process until smooth adding some of the broth if needed to smooth. Spoon the pureed mixture into a medium saucepan, stir in the remaining broth and the white wine; bring to a boil, reduce heat to low and simmer for 5 minutes. Stir in the half and half and the Garam Masala. Season with additional salt to taste.

Yield: 4-6 servings

Happy Birthday to my baby!! I can't believe she is 12...where have all the years gone? She actually liked my soup even though it had squash in it...ewww.

Chicken Corn Chowder for a Crowd!

Farm fresh corn without question is one of the best things about summer. By the end of July, supermarkets and farm stands will be bursting with super sweet golden ears of corn. Here in the east corn is just becoming available and I couldn't wait to make something with it.

Once a month I cook for a local shelter which houses and assists women trying to get their lives back on track. I try hard each month to come up with something to serve that I know I would love to be served. I have always felt that a good meal- I mean a tasty, lick your lips, When Harry met Sally diner scene type of meal can change your whole outlook on life. It is for this reason when I prepare my meals, I try to prepare the best meal I can for the 12-15 or so women housed there.

Today I'll be serving Chicken Corn Chowder made with some local fresh corn, on the side will be Barefoot Contessa Cheddar Jalapeno Cornbread (made yesterday for the Barefoot Bloggers) and Mixed Greens with Grapes, Dried cranberries and Blue cheese.

The cheddar cornbread works really well with the chowder...is it a "When Harry met Sally diner scene" type of meal? I don't know but I was pleased with how it turned out and I was happy to serve it.

Chicken Corn Chowder for a Crowd

8 slices thick cut bacon, cut into 1/4-inch pieces

1/2 cup finely chopped shallot

1 1/2 cups small diced celery

1 tablespoon minced jalapeño pepper, seeds and membranes removed

1 teaspoon salt plus additional to taste

1/2 teaspoon freshly ground black pepper plus additional to taste

1/4 cup flour12 cups chicken broth or stock

3 pounds Yukon Gold potatoes, unpeeled, diced

6 ears fresh corn, husks and silk removed

2 store supermarket purchased rotisserie chickens

2 (1lb.) packages frozen corn, thawed

1 quart heavy cream

1 tablespoon fresh thyme or 1 teaspoon dried

Cook the bacon in a very large skillet until crispy; remove with a slotted spoon and drain on paper towels. Add the shallots, celery and jalapeño to the pan with the bacon drippings and sauté over medium heat until tender.

Sprinkle vegetables with the flour, 1 teaspoon of salt and 1/2 teaspoon of pepper and stir to coat. Transfer the vegetables to a very large stock pot and add the chicken stock and the potatoes; bring to a boil and cook until the potatoes are tender, about 13 minutes.

Using a sharp knife, carefully remove the corn from the cobs, slicing downward from the tip to the base. Add the corn along with 2 of the empty cobs to the pot.

Remove as much chicken as possible from the 2 chickens; use both dark and white meat, but do not use the skin. Dice the chicken and add to the pot.

Puree the thawed corn in a food processor and stir into the pot. Simmer over low heat for 15 minutes. Remove the cobs from the soup and discard.

Stir in the heavy cream the bacon pieces and the thyme along with additional salt and pepper to taste; simmer an additional 10 minutes until heated through and slightly thickened.

Serves 12-16