Peach Basil and Fresh Mozzarella Salad

I know, I know...it sounds really weird. But trust me-it's amazingly good. Shockingly good, really. And super simple. If you have an abundance of peaches and basil, this is the side dish for you.

I doubled the recipe I found on-line, so you may want to make a smaller batch. I'd say this makes 6-8 decent sized servings.

6 ripe peaches, cut into bite size pieces
1-2 cups basil, torn into pieces
8 oz fresh mozzarella, cubed
1-2 TBS olive oil
1/4 tsp salt
1/8 pepper

I didn't peel the peaches, but you could if you don't appreciate the fuzziness. Amounts certainly don't need to be exact. Just throw the ingredients together right before serving.

I don't know if this will keep well. We did not have any leftover, but I imagine that it would not stand the test of time in the fridge. I'd plan on only making as much as you think will be eaten.

Enjoy!

New Kitchen, No New Recipes

For the last few weeks we've been redoing our kitchen. That means I have been unable to cook. It's difficult to create new things when your kitchen is in your living room. I just got most things moved back in a few days ago, so hopefully, there will be something new to read here soon. Hang tight.

Spicy (Not Really) Carrot Coconut Soup

Apparently, this recipe came from Whole Foods, but I got it off my friend, Heather. We double the original recipe so there is enough for freezing or leftovers. One thing to note that I noticed this last time-it seems to get more peanut buttery with time. Strange, yes. Or, I just used a different peanut butter this time. Either way, it's a fabulous soup. It's even better topped with the Sea Salt Pita Chips from Trader Joes. The annoyance factor of making it is a bit high, seeing as how you have to puree it all and I always end up with soup all over my counter, but it's worth the mess in the end.

I'm giving you the doubled version.

4 TBS vegetable oil
1 large yellow onion, chopped (or 2 medium onions)
2 celery ribs, chopped
2 garlic cloves, chopped fine
2 pounds carrots, peeled and cut into one inch chunks
2 inch piece fresh ginger, peeled and sliced thinly
pinch or 2 of hot red pepper flakes
6 cups chicken or vegetable broth
3 TBS soy sauce
3 TBS creamy peanut butter
2 tsp sugar
2 tsp toasted sesame oil
1 can coconut milk

In large heavy saucepan, heat oil (med-high) and cook onion, celery and garlic until soft. Add carrots, ginger, red pepper and broth. Bring to boil.

Lower heat and simmer until carrots are very tender; about 45 minutes.

Off heat, add soy sauce, peanut butter, sugar and sesame oil. Stir and let cook slightly.

Puree in turns in blender or food processor.

Return to pot and add coconut milk.

That's it. Enjoy.

Asian Peanut Slaw

Has it really been almost a month since I posted anything? Pathetic, really. Hopefully this will make up for it...

I made this Asian peanut slaw tonight to go with our BBQed sausage and tri-tip. When I first tasted it right after mixing, it was too tangy and I thought I'd have to go back to the drawing board. But, sitting in the fridge for a few hours before we ate it mellowed it quite a bit. it was definitely a hit with our guests.

Like more things I make, I first looked on-line for "peanut coleslaw." . I didn't want anything mayonnaise, so that ruled out many in my Google search. But I did find a few that looked promising and combined their ideas. Here's what I came up with:

1 large head of cabbage or 2 small heads
1 TBS salt
1/2 cup rice vinegar
1/4 cup soy sauce
3 TBS smooth peanut butter
2 TBS sesame oil
1 tsp grated ginger
1/2 tsp garlic chili paste
2 tsp chopped cilantro
4 medium carrots, grated
5 green onions, chopped
3/4 cup peas
1 cup dry roasted peanuts , chopped
juice from 1/2 a lime

1. Shred cabbage and rinse in colander. Toss with salt and let sit for 15 minutes. (This apparently pulls some water out of the cabbage, helping it stay crisp.)

2. Whisk together vinegar, soy sauce, peanut butter, sesame oil, ginger, chili paste, and cilantro.

3. Toss all ingredients together. Let sit for at least an hour before serving. Squeeze lime juice on right before serving.

So, overall, I'm very happy with this side dish. I would have enjoyed it a bit spicy, but all my guests preferred it this way.

The lime was a last minute addition. I had seen it mentioned in a few recipes and I forgot to add it to the dressing initially. But, it worked adding it at the end, and who knows what it would have done to the taste if it had sat on the salad longer. I might have ruined the whole thing!

As we move into summer, I'll share more of my BBQ ideas. Anyone else have a good BBQ side dish to share?

Tortilla Soup in the Crock Pot

Angie's comment about everything she makes in the crock pot all tasting the same made me want to share with you my tortilla soup recipe. It is definitely one of our favorite meals. I got this originally from Shauna about two years ago and since then, I probably make it every other week in the colder months, and not quite as often in the warmer times. It is SOOO easy, and SOOO tasty, that I always have the fixins for it in my pantry.

The basic recipe...
1 28oz can diced tomatoes, with juice
2 cups chicken broth
1 can black beans, drained (or any beans you like)
1 can corn, drained (or frozen corn)
1-3 small cans of diced green chiles, depending on your taste (I usually use 2 is I have them)
2 or 3 chicken breasts (you can put them right in there FROZEN!)
1 small onion, diced and sauteed
salt, pepper and cumin (add as much as pleases you)

Other items you can add during cooking...
sliced carrots
sliced celery

Optional Toppings
chips
cheese
avocado
cilantro
sour cream
olives

Instructions...throw everything in the pot and cook on low for 5 to 7 hours!
Put chicken breasts WHOLE in crock pot, thawed or frozen, and cover with diced tomatoes (with their juices), chicken broth, chiles, and drained corn and beans. Season with salt, pepper and cumin.

If you've already sauteed the onions, you can add them now, but I usually forget and add them closer to the end. You would also add any other veggies you are putting in now.

Seriously, that's it. When you can easily shred the chicken with a fork, it's done. Top with all your favorite things.

I find a add a bunch of salt to this at the end, so don't be shy with that seasoning.

I've tried cooking it on high when I'm short on time. That works, too, but occassionally the chicken is not quite as moist. Same thing...it's done when the chicken is easily shreddable.

Best part...one of my children actually eats it!

Disappointing Crock Pot Recipe

I've been trying to find good crock pot recipes that do not include cream of mushroom soup (or chicken, or celery) in their list of ingredients. I found a crock pot recipe for Soy Ginger Chicken one of my old editions of Everyday Food. I was so excited to try it! It looked very promising-lots of fresh ginger and garlic, soy sauce, brown sugar, fresh cilantro, and a touch of balsamic vinegar. Rich dark meat simmering for hours in the tasty marinade...

Yea, not so much. It was bland. And not interesting. And boring. And any other adjective you can come up for "not worth making this again."

But the combination of ingredients has such potential. I will eventually try again (because I'm a sucker like that). Next time I think I'll cook it for less time and add some chili garlic and more sugar. And no carrots.

I'll let you know what I come up with.

Green Garlic

I got green garlic today in my farm box. I had no idea what green garlic was. Is it immature garlic and that's why it's still green? Is it a different breed from the garlic we ordinarily consume? Is really garlic? (At first glance, I thought it was a leek.)

Thanks to this website, I learned something new today. The Penne with Ricotta and Green Garlic Sauce sounds nice. I'll let you know if I make it.