Mushroom Bisque

Mushroom Bisque

 

I had this soup at a Service League luncheon and it was so good.

I made it for Brennan, David, and me one night and while they didn't love it like I did, I think I could easily modify it and they'd really enjoy it.

 

You start by sauteing cremini (baby portobello) mushrooms and chopped onion in olive oil until the onions are translucent.  I would chop the onions more finely for David next time.

 

Then add vegetable broth and allow to simmer.

In the blender I added more vegetable broth, milk (I used almond but any kind is OK), seasonings, the remaining mushrooms, and walnuts that I had toasted in the oven for 10 minutes first.  I would puree this more finely for Brennan next time.

 

Then I added the blended vegetables and liquids to the cooked vegetables and let it simmer for awhile.  

Then I served it with salad and warm crusty bread.

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Enjoy!



Red Pepper Dip

Red Pepper Dip

 

I found this dip in a magazine, and I wish I could tell you which one!  I ripped it out and didn't keep the bottom of the page where it tells you which magazine.  My guess is Good Housekeeping, Fitness, or Real Simple since I never rip out the pages of my Southern Living's or Mississippi magazines!

 

Regardless, this is a great dip that works well with pita chips and vegetables.

I was concerned that I made too much last night and that we'd never finish it up, but we ended up eating most of it at supper.

 

I prefer it with cut vegetables (carrots, celery, broccoli, and cauliflower were what we had), but David and the boys liked it just like they like their hummus - with pita chips.  I have to admit - it was good with pita chips too.

 

And who am I kidding, Brennan doesn't eat peppers. 

But David, Thomas, and I really liked this recipe.

 

And it couldn't be easier.  Or healthier.  Score.

 

Simply drain a jar of roasted red peppers, and puree in a food processor or blender with cumin, Balsamic vinegar, and walnuts.

 

I think it would be great on a baked potato too.

 

Double click to print as a 5x7 recipe card.

 



 

Enjoy!

 

Pasta with Kale and Walnut Pesto

Pasta with Kale and Walnut Pesto

I saw this recipe in Real Simple Magazine awhile back and ripped it out. 

I had a bunch of kale on hand and we love pesto, so I decided to make this last week for my pasta lover, Brennan.

I'm new to cooking with kale, but have been trying some new recipes, including the Yummy Greens I posted recently.  I love a recipe that uses ingredients I already have in the house!

I toasted walnuts on a baking sheet in the oven for 8 minutes then chopped them up.

While the nuts were heating up, I boiled a large pot of salted water and then cooked my kale for about 30 seconds until it turned bright green.

Then I scooped the kale out of the water and drained it, leaving the water too cook the pasta.

After it drains, you have to take paper towels and really get all the water out so your pesto isn't watery. 

That's better

You put the kale, Parmesan (or pecorino) cheese, garlic clove, most of the walnuts, and Kosher salt and pepper in the food processor and finely chop it, streaming olive oil in through the tube.

You then drain your boiled pasta, reserving a little bit of the cooking water, and put everything back into the empty pot - the pesto, the drained pasta and about 1/4 c of the reserved pasta water, and combine well.

Transfer to a serving bowl and topped with the remaining chopped, toasted walnuts.

 

Kale has a distinctive flavor, and I think the garlic, pasta, walnuts, and cheese really improve the flavor.  This is a great dish warmed up the next day for lunch as well!

Double click to print as a 5x7 recipe card.

Buon appetito!