Thursday, January 18, 2018

Celery Root Soup - A New Family Favorite!

Another easy and delicious recipe for you!  Replace butter with olive oil and it is Vegan-approved.
This is a new favorite at my house with both my vegetarians and meat-lovers.  My kids were especially impressed with the delicious and delicate flavor of this soup.
If you don't count the salt and pepper it is only 5 ingredients - butter, leeks, onions, celery root, and water.  Enjoy!

Celery Root Soup
Adapted from Fine Cooking, Issue 75

3 Tablespoons unsalted butter
2 medium leeks (white and light green parts only), halved lengthwise, cut crosswise into thin half-moon slices, rinsed thoroughly, and drained
1 medium yellow onion, thinly sliced
5 cups water (add more or less depending on desired thickness of soup)
1 teaspoon kosher salt; more to taste
1-1/2 lb. celery root (about 1 large)
Freshly ground black pepper
crème fraiche, diced avocado, fresh herbs, sliced almonds, etc. (optional toppings)

In a large heavy-based pot, melt the butter over medium-low heat. Add the leeks, onion, and a generous pinch of salt and cook, stirring occasionally, until very soft and lightly golden but not brown, 15 to 20 minutes. Meanwhile, peel the celery root with a sharp knife (expect to slice quite a bit off the exterior as you trim). Halve the peeled celery root lengthwise and cut each half into 1-inch-thick wedges. Cut each wedge crosswise into 1/4-inch slices. You should have about 5 cups.  Add the celery root, 1 teaspoon salt, and 1/2 cup water to the leeks. Cover and cook until the celery root is tender, 10 to 15 minutes. (Check occasionally; if all the water cooks off add another 1/2 cup water.) Add 4 cups water, bring to a simmer, and continue to cook another 20 minutes. Let cool slightly.  Purée the soup (with a hand blender or in a stand blender) to a very smooth, creamy consistency. To serve immediately or return to pan to keep warm   Ladle into bowls and enjoy with or without toppings!
OR Let cool completely and then store in the refrigerator for up to two days.  This soup also freezes beautifully.  When reheating the soup:  If it’s too thick, gradually thin it with as much as 1 cup water.  Taste and add more salt as needed. 

Thursday, January 11, 2018

Fantastic Fried Rice

Just another delicious vegetable-filled recipe for you!  This comes together quickly on a weeknight and is a great way to use leftover rice.  This has become a "go-to favorite" so I like to roast vegetables and cook rice a day or two before I plan to make it.  Leftovers are perfect for the lunchbox - and very much appreciated. ;)

Fantastic Fried Rice

1-2 tablespoons of canola oil or olive oil
1 Tablespoon Water
1 Tablespoon Soy Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Sugar
1 medium onion or two shallots, sliced thin
1-3 cloves of garlic, minced
3-4 eggs, beaten
4-6 cups of chopped vegetables:  You choose! I like carrots, broccoli or broccolini, sugar snap peas or snow peas, brussel sprouts, and cauliflower.
1 cup rice (white or brown), cooked and cooled-this recipe works best with rice that is NOT hot ---it is best to allow cooked rice to sit overnight in the refrigerator or cook your rice earlier in the day and refrigerate to allow it to cool completely.
1 bunch of cilantro, chopped

In a small bowl or measuring cup whisk together the sugar, water, fish sauce, and soy sauce – set aside.  Heat 1 tablespoon of oil in a large sauté pan or wok on med heat.  Add the egg and cook until soft scrambled, remove cooked egg from pan and set aside.  Add another tablespoon of oil to the pan, turn up to med-high and add onion and/or shallot, garlic, and carrots to the pan.  Cook for 1-2 minutes, stirring occasionally, until vegetables are slightly softened. Add the cooked rice and pour the sauce over and stir to combine.  Add the cooked egg and stir to combine.  Turn heat down to med or med-low and add the sugar snap peas and broccolini, stir to incorporate- cover pan for about a minute so that peas and broccolini can steam a tiny bit until they are just barely cooked and still crunchy and green.  Add the roasted cauliflower and brussel sprouts - stir to incorporate.  Add the chopped cilantro, stir to combine.  Enjoy!