Crookpot Thai Curry Soup

Anyone who knows me knows that it is no secret that I love Asian flavors. Particularly Vietnamese, Thai and Japanese (in that order). The flavors are fresh, bright and are feeling without causing too much chaos in our diet. I especially like that the flavors are easy to achieve with a few simple staple ingredients.

Because today was Mothers' Day, I wanted to enjoy those flavors without spending all day in the kitchen or having to spend a bunch of money going out (not to mention the crowds!). So, the obvious choice was to make it in the crock pot, which is especially ideal because you will get the slow development of flavors with little to no supervision.

What you will need (keep in mind that these are items I always have on hand and anyone who loves this flavor profile should invest in stocking the pantry with the same -- It will be money well spent!)

• 1 small yellow onion
• 1 TB red curry powder
• 1/2 tsp five spice powder
• 2 TB of Better Than Bouillon chicken stock base
• 1 TB fish sauce
• 1/2 TB soy sauce
• 1 tsp garlic chili paste 
• 1" piece of fresh ginger grated
• 1-2 grated carrots
• 3 celery stalks
• 1 half gallon carton of coconut milk (I used Blue Diamond)
• 1 bag of frozen peas
• 4oz of vermicelli noodles
• cilantro, scallion and peanuts for garnish

1. Turn your crock pot to high then halve your onion lengthwise (so slices look like arches) and thinly slice. Add to crock pot along with all your spices and still until well combined.
2. Add ginger, carrots and celery and stir again. 
3. Add all your coconut milk (you can use two cans of traditional coconut milk with two cups of water, but I find this easier and results in the same flavor and consistency). NOTE: I used the one that is only coconut milk, not the one that is half almond. I don't see why you couldn't but almond usually adds a sweeter and nuttier taste. 
4. Leave on high for 4 hours and stir occasionally. 
5. Reduce to low and add peas and cook for another hours
6. Add noodles (I use half an 8.8ox pack or two of the smaller 2oz bundles) and leave for 30 minutes. I then use kitchen scissors to cut into manageable strands. 
7. Ladle into bowls and garnish with cilantro, scallions and/or unsalted peanuts. 

This dish is so easy and is the perfect combination of salt, sweet and heat as well as creamy. Hope you enjoyed as much as we did!

Succulent Lobster Stew

Being a born and raised New Enlander means that there are a few assumptions that you could make about me and my family: we know a thing or two about cold weather, some of our "r's" sound like "ah's" and we know our way around seafood... more specifically, lobster. 

Though eating seafood in our region is normally synonymous with summer, this past Christmas I decided I wanted to do something different than the traditional ham but would still have the "comfort food" feel that the holidays are all about. This dish does take a some prep/sit time in order to develop the perfect flavors. This recipe also lends itself to some creativity by adding other seafood and even cream to make it a chowder. 

Being on the coast, I have the privilege of being able to get my seafood super fresh; literally as it is coming into the docks. However, that being said, I did not cook all of the seafood that I used myself, but it was still fresh. Though the price of live lobster was decent, it was more cost effective to get a couple live (for the stock) and purchase a knuckle and claw mix that the fisherman has packaged and flash frozen within the last day or so. Though this is borderline sacrilegious and I can heard the audible scoff from every "true," salt of the sea New Englander, I swear it is legit and you will thank me later. I used a 1# package in addition to the meat from my two lobsters. 

First thing is first, preparing the lobster. I purchased two 1.25# (chicken) lobsters. You can use hard or soft shell depending on your preference and your budget. I believe these were unbeaten... so had more meat that a soft but not as tender (supposedly). I steam mine so that I do not dilute the flavor of the lobster, plus there is less water in the shells when you open them. Any good Google search will yield proper handling instructions. 

After they are cooked, I set mine aside to cool while I prepare the stock. SIDENOTE: If you are not familiar with cooking lobsters, take care not to overcook them by watching for them to turn bright red. They will continue to cook while they cool. You will harvest the claws, tails, knuckles,and any other portion you have patience for, and put them in an airtight container to store in the fridge until the very end before serving. Reserve the bodies and shells for the stock. 

Using the large steaming pot that I used for the lobsters (if I were to guess, I would say it holds at least 2 gallons of liquid), I begin adding the ingredients for my stock:

• Large onion, quartered
• 6 stalks of celery, cut into 1" pieces
• 4 large carrots, cut into 1" pieces
• 4 c water (will add more later)
• 1 tsp paprika
• heavy pinch of saffron (optional)
• 1 tsp onion powder (sweeter than onion)
• 2 TB chicken stock base (not cubes) *you are welcome to use seafood, if you can find it*
• 2 sticks of unsalted butter, cubed

A couple things to note here: you will notice in the picture below that I have the steamer insert in pot to make it easier to remove the solids when the stock is done. Next, you may notice that I did not include salt or pepper. That is because the salt in the base will guide you when the soup is assembled later and too much salt will ruin the stew, trust me, and you don't want pepper to overpower the delicate lobster flavors. Finally, this probably goes without saying, but I have to. PLEASE was your vegetables. You don't need to peel them, but make sure that the dirt and sand don't make it into your final product. You won't be able to pass the "grit" as having come from the lobsters. They are too classy for that.

After all of these have been added to the pot, add the lobster bodies/shells to the pot and fill to the upper rim with water. Bring to a boil and reduce to half. You will leave this to cook for several hours/most of the day. Be sure to keep an eye on it an taste from time to time to see if it is missing anything. It is okay if the flavors do not have "depth" because it will marinate overnight to give it the married flavors in the finished product. 

Once it has cooked down enough, strain out and discard the solids. You are going to put it in the fridge so chill and develop flavors overnight. You are welcome to make and serve this the same say, but you patience will be rewarded if you can stand to wait!

The next day an hour and a half before serving, you will return your stock to the pot and add these ingredients to your stew in intervals after bringing to a boil:

• 2 large white potatoes cut into bite sized pieces - reduce to a simmer, wait 15 minutes before adding:
• 2 carrots, peeled and cut into rounds - Wait 15 minutes before adding:
• 3 stalks of celery in 1/4" slices - Wait 15 minutes before adding:
• 1 bag of sweet frozen corn. This will significant drop the temperature of the stew, which is okay because you do not want it to be scalding when you add the lobster. 

This is the time to taste and make final adjustments like adding salt or white pepper as well as test the done-ness of your vegetables. To prepare your lobster meat, pull out claws and set aside. Cut up your tails into decent sized pieces and halve your knuckles. Once the rest of your stew has the right taste and has warmed back up, add your prepared lobster (minus claws). Wait another 5-10 minutes and you are ready to serve! This makes AT LEAST 8-10 good sized servings. You may need more claws for garnish or forgo all together and include in the stew if serving a large crowd. Either way, this is guaranteed not to disappoint!

I plated mine, as seen below, by placing a claw across the top as a garnish. I know that this seems like a lot of waiting but this was by far one of the best stews I have ever had and it is too good not to share. 

The real fun part, is that you can make this recipe your own by changing the base, adding a milk based rue at the end to turn it into a chowder or changing up the vegetables. The options are endless!

ENJOY! - CRM

Burgers aren't just for cows... Salmon Burgers

Summer time means long days, warm nights and summer foods! However, I am not a big fan of the grill and standard burgers can get old. Salmon burgers are an excellent alternative and the they are surprisingly easy to make. The best parts about this recipe is that it is quick and versatile.

Salmon Burgers

2# Salmon, skin removed and cut into 1" pieces

1/4 c cilantro chopped

1 egg

1/4 c onion, diced

1/2 c panko crumbs

1. Preheat oven to 352 degrees.
2. Place half of the salmon into a food processor and pulse about 7 times. Place aside in a bowl;
3. Place remaining salmon in the processor, pulse for 4 times, and add to the other salmon;
4. Mix in remaining ingredients and let sit for 5 minutes;
5. Form into patties (will be looser than hamburgers). I use a boiling pan to reduce excess oils. 
6. Bake for 18-22 minutes. 

Siracha Mayo

1/2 c mayo

1 squirt of siracha

1 garlic scape and/or green scallion

Mix all ingredients into a bowl and let sit for a couple minutes to meld. Assemble on buns with favorite vegetables and enjoy! Other variations include adding or substituting lemon/lime zest, chili/cumin powder. 

Time Flies when You're Having Fun... (CSA's, Mushrooms and risotto)

This year I set myself up with some goals that I thought that I could realistically accomplishing (writing on my blag was not one of them). Most of them were the typical ones... be healthy, read more, run... etc. But the one that I felt was the most important and fulfilling was the fact my family joined a CSA.

"What is a CSA?" You ask... Well, a CSA is Community Supported Agriculture, which you buys shares to help pay for a farm's operating costs before the growing season starts and then you get a portion of the bounty. There are many things to consider when choosing a CSA... location, products, cost,  variety...etc. While all of these areas played a role in making our decision, we choose Food Joy in South Auburn because they offer organic produce, recipes and meal plans to ensure that you are using your share to the fullest potential. After reviewing our grocery bills' contents and costs, it only made sense to join for $134 a month to ensure that I was getting fresh, local, organic produce on a weekly basis; not to mention, the owner Karen is absolutely amazing. The best part of the CSA is not knowing what you may get. Quite a few of the items that we received are not typically available at the grocery store and, if they are, they would either be out of my price range or I would not buy them because they weren't on the "list"... especially the edible flowers.

A picture of our first crate that came with a chef's knife and apron!

Since I am so far behind on posting, I am probably going to have to pick my favorite meals that I made. One ingredient that I was extremely excited about receiving was chanterelle mushrooms. So excited in fact, that I cooked them up immediately.

Chanterelles are golden in color and have a nutty, sweet, peppery flavor. 

I decided to make a risotto with them and serve them with bay scallops, which complemented quite well. Though this recipe has a few steps involved, it is totally worth it! Hope you enjoy!

Broth:
1/2 c mushroom pieces
6-8 c chicken broth (low or no sodium)
1/2 ts black pepper
1/2 ts dry savory
1 ts soy sauce

Combine all ingredients in a stock pot and bring to a boil on high for 5 minutes then reduce to a simmer and cover. You want to keep this heated for the risotto.

Risotto
2 TB EVOO
2 shallots, diced
1 c mushrooms, chopped
1 garlic scape or 1 TB garlic
1 c arborio or other risotto rice
1/2 c white wine
2 TB butter
2 c Parmesan cheese

1.  Heat EVOO over medium-high heat then add shallots and cook until clear;
2. Add mushrooms and cook until soft then add garlic/scapes;
3. Add rice and coat well. Stir constantly and cook until toasted (about 5 min);
4. Add white wine, stir well and cook until most of the liquid is gone;
5. Add ladle-full of broth to the rice (about 1/2 c) and reduce heat to medium-low. Stir often and let the the mixture to cook down until almost all of the liquid is gone then add more liquid. Continue to do this until the rice has started to break down, rice is al dente, and sauce is thick.
6. Stir in butter and cheese. Set aside.

Topping

2 TB butter

1/2 c mushrooms, large pieces

EVOO

1# bay scallops

1 garlic scape/scallion

1 ear of corn with corn removed

1. Heat pan over medium-high heat and add butter until browned;
2. Add mushrooms and toss until covered. Continue to heat until mushrooms are crispy (about 7-10 min);
3. Remove mushrooms from the pan, toss with scapes/scallions, and return pan to the heat. Add EVOO and heat but not smoking. Add scallops, dust with pepper, and cook each side about 2-3 minutes. You want each side to be browned. 
4. Add scallops to mushrooms then toss corn in pan until warm. Serve everything over the risotto.  Enjoy!

Quinoa Stuffed Peppers Revisit

It is funny how quickly a year passes and with that things also change. If I didn't think my life could get any busier, but it has. It is easy to fall back on take out or processed foods, and trust me I am of the most guilty, but life strikes its balance and we learn to make it work. I love this recipe and I've adapted it to work I'm the crockpot and with fewer processed ingredients.

You will need:
4 Large Green Peppers (tops cut off, cleaned out, tops reserved and chopped)
1c Dry Quinoa
2 TB EVOO
1 Small onion, chopped
1 carrot, chopped
4oz button mushrooms, sliced
1 jar of tomato sauce

1. Start quinoa by adding to 2c of water, bring to a boil and cover. Reduce heat and cook10 minutes.
2. While quinoa is cooking, heat oil in pan and add veggies in two minute intervals in the order shown, ending with green peppers.
3. Prepare large crock pot by  placing 1c of sauce on the bottom and turning heat up to high. 
4. Add quinoa (it will still be al dente) to veggies then add remaining sauce. Mix up and divide into peppers. 
5. Reduce heat on crockpot to low and cook 3-4 hours. You can add cheese if the last 30 minutes if you want but I thought it was fine without it. 

So, now that I have shared both of my recipes. Let new know what you think of each.

Quinoa Stuffed Peppers

I am starting to go through my cupboards to use up all the items that have been sitting there a while. Despite what people may think, even dry pantry items have an expiration date, especially if they are bulk items that are exposed to the air.

As I was doing this, I came upon a wonderful mason jar of quinoa and knew that it was exactly what I was in the mood for. This meal is fresh, fast and delicious! Not to mention, it is dairy and gluten free and the fact that it is 353 calories* a serving doesn't hurt either.

Quinoa Stuffed Peppers
4 Large Green Peppers (about size of grapefruit or softball)
3TB EVOO
5 Cloves of Garlic
2 Carrots
2c Mushrooms (Cremini and/or Shitake)
1tsp Worcestershire Sauce
3TB Hoisen Sauce
1c Dried Quinoa
1 Jar of Spaghetti Sauce (I prefer Newman's Own)
4 slices of veggy cheese

Instead of using a dutch oven, my stock pot is oven safe.

1. Preheat oven to 350 degrees.
2. Bring a pot of water to a boil. Pot needs to be large enough to stand the green peppers next to one another and be completely submerged. 
3. Meanwhile cook quinoa by placing in a quart sauce pan with 1 1/2c of water and a pinch of salt. Bring to a boil, cover with a lid, reduce heat and simmer for 15 minutes. Remove from heat and set aside.
4. Then prepare peppers by cutting the tops off (reserving) and removing the seeds from the inner core and discard. When the water comes to a boil, submerge the peppers under the water, cover and cook for five minutes.  Drain and set aside uncovered
5. Chop the remaining produce including green pepper tops, heat EVOO over medium heat and saute veggies until soft then add Worcestershire Sauce.
6. Add quinoa to veggies then add hoisen sauce and heat for 5 minutes. 
7. Turn up heat to high, add 2/3 jar of sauce to veggies and remove from heat when it just starts to boil.
8. Use a small amount of remaining sauce to coat the bottom of a dutch oven. Transfer green peppers and divide quinoa mixture among peppers then top with remaining sauce.
9. Cover the dutch oven back for 25 minutes. Remove lid, top each pepper with cheese and bake for an additional 10-12 minutes. 
10. Let peppers rest for five minutes and serve hot. Enjoy!

My lovely husband: "I was so sad when I was done eating because it was all gone."

 *Calorie count based on recipe information entered into MyFitnessPal.

Recovering from the Political Runs...

Finally... It's over. No more ads, no more signs, no more guessing... The election is finally over.

This election was a tumultuous one... neighbor against neighbor; husband against wife and co-worker against co-worker. It's amazing after everything is said and done, the Earth still turns and it is business as usual. My primary hope for the next four years is that people can put aside their differences and do what it is best for the country as a whole.

All hopeful thoughts aside, I would like to say that I am extremely proud of my home State, Maine, for allowing for equality to prevail and accepting gay marriage into its constitution. As a heterosexual, married person who has never really quite fully understood the connection between love and marriage, I would never want to stand in the way of someone else who wanted to make that commitment and make it legal. I am optimistic that Maine will continue to be progressive and hopefully shed some of the stereotypes that it has had cast upon it.

Now, on to the kitchen. After going to the polls, we came back home and even though I really wanted risotto, it was late and I didn't really have 45 minutes to make it... not to mention I was out of rice. However, I did have couscous, which is a small "grain" toasted pasta and decided to use that instead with asparagus and poached eggs.

Couscous "Risotto" with Asparagus and Poached eggs

6c Chicken Broth

Pinch of saffron

1c Mushrooms (Baby Bella or Shitake)

1/4c EVOO

2 cloves of garlic (or one Elephant clove)

1c leaks, shallots or white onion, minced

1 16oz package of large grain couscous

1/2c white wine

4TB Butter

1 bunch asparagus

1TB Vinegar

6 eggs

1. Bring broth to a boil and reduce to medium high, then add saffron and mushrooms.
2. Heat EVOO over medium heat then add garlic and leaks (or alternative) and continue to cook until translucent.
3. Add couscous and stir until coated. Continue to cook until starting to turn brown.
4. Add wine and stir around to stop couscous from sticking. Continue to cook until evaporated. 
5. Add broth by the ladle-full, stir frequently and continue to cook until broth has evaporated--at which point, add more. Continue to do this until pasta has cooked, starts to break down and appear as if it has started to create it owns sauce. 
6. While couscous is cooking, bring a pot of water to a boil then add asparagus and vinegar. Cook for 5-7 minutes until tender then remove from water and add to an ice bath to stop cooking (reserve water for eggs). Chop then add to couscous in the last few minutes that it is cooking. 
7. Stir in butter and remove from heat to let sit.
8. Poach eggs by returning asparagus water to a boil then reduce to medium high. Break eggs one at a time into a bowl and slowly lower into water. I find that a large stock pot can comfortably hold 4 eggs. Continue to cook until eggs are slightly jiggly when picked up with a slotted spoon (about 5 minutes). You want the whites to be cooked but the yolks to be runny. 
9. Plate by putting risotto down first then top with freshly poached eggs. Serve with salad and crusty bread. 

You can also stir in about 1/2c of Parmesan cheese. I didn't because my husband can't do dairy. However, I found that this meal was the perfect balance of comfort food and decadence. Just what I needed after months of negative, political torment. :-)

Sorry these pictures aren't that good. It was so good that I forgot to snap a good shot.