Food Hero


Roasted Beet and Potato Borscht by Rachelle
February 20, 2011, 10:50 pm
Filed under: Main Dish, quick fix, Soup, Uncategorized


photo from Everyday Food Website

I made this soup for a two-family dinner and all the kids gobbled it up. It cooks up with minimal prep — the only thing that take time is peeling the beets. This recipe is from Martha Stewart’s Everyday Food magazine — my go-to source for mid-week cooking. It too about 20 minutes to peel the root veggies, and then you can make a salad while the veggies roast.

Roasted Beet and Potato Borscht

2 lbs red beets
1 lb russet potatoes
2 shallots
fresh thyme
olive oil
salt and pepper
5 c veggie broth (can do some broth and some water)
red wine vinegar
sour cream
fresh parsley (opt)
green onions (opt)

Pre-heat oven to 400. Peel beets and dice medium. Peel  1 lb russet potatoes and dice medium. Add these to a roasting pan or rimmed baking sheet. Coarsely chop 2 shallots and add to pan along with 3-5 springs of fresh thyme. Drizzel with 2T olive oil and season with salt and pepper. Toss lightly to coat.  Arrange this mix in a single layer and roast until beets and potatoes are cooked through. (About 45min)

Discard thyme. Add vegetable to a soup pot along with 5 cups vegetable broth. Bring to simmer over medium-high. Use a potato masher to mash some of the veggies until the soup is think and chunky. Stir in 1 T red-wine vinegar and adjust salt and pepper to taste.

To serve, top with sour cream, chopped fresh parsley, and thinly sliced green onions if desired.



Emergency Dinner: Huervos Rancheros and Roasted Veggies by Rachelle
September 22, 2009, 6:46 am
Filed under: Breakfast/Brunch, Main Dish, quick fix, Rachelle Mee-Chapman | Tags: , , , , ,

huervos rancheros and roasted vegggies

I threw two parties this weekend: one for 15 11 year olds, and another serving dinner and dessert to 25 folks. Needless to say, I did NOT feel like cooking again come Monday night.

Alas, the children, they demand to be fed.

I had a bunch of leftover cornbread and wanted to make Katy’s Huervos Rancheros with Chorizo to go with it. But I didn’t have the right ingredients.  So this is what came up instead. I bet you could do something like it with what you have on hand as well. Here’s the un-recipe:

Roasted Veggies: Put a couple halved, seeded bell peppers cut side down on a baking sheet. On the other half of the sheet put a row of asparagus. (I snap the ends. Some people peel.) Drizzle the asparagus with olive oil and sprinkle with sea salt. Roast at 375 until the asparagus are bite-tender. Set aside. (They are fine room temp.) Keep the pepper in there until the skins blister slightly. Remove peppers and cool until you can just handle them. Pinch off the skins and discard. Slice.

“Emergency” Rancheros Sauce: In a skillet or saucepan heat olive oil. Sautee a some onions (I used green) and a couple cloves of crushed garlic. Add a can of stewed tomatoes (mine had peppers in it). Add 1/2-1 tsp cumin and 1/2 tsp chili powder. Adjust to taste.

Scramble up or fry some eggs and serve the whole feast with corn tortillas, chips, rice…whatever you have on hand. Have Yum.



Jamaican Black Bean and Rice Soup by Rachelle
September 21, 2009, 7:10 am
Filed under: Main Dish, quick fix, Rachelle Mee-Chapman, Soup | Tags: , , ,

Jamacian Black Bean and Rice Soup

Last night was our Annual Fall Chili Fest for the Autumnal Equinox. I try out a different chili every year, and this one got rave reviews from our guests. It goes well with easy Pineapple Salsa and Buttery Cornbread, both of which can be found here. Have yum!

Jamaican Black Bean and Rice Soup
(serves 10)

1/4 olive oil
1 large onion, chopped
1-2 red bell peppers, finely chopped
2 tsp each cumin and oregano (adjust to taste)
2 tsp salt
4-5 cloves minced garlic
2 cans black beans, rinsed and drained
4 c veggi stock
1 can stewed tomatoes
1 1/2 cup cooked brown or white rice
2-3 T red wine vinegar (I use balsamic)

Toppings: sliced radishes, sour cream, limes, pineapple salsa

1) Saute onions, bells peppers, spices and salt in a large pot until onions are tender.

2) Add veggie stock. Add beans and tomatoes. Heat thru.

3) Right before serving, add cooked rice and heat thru. When soup is steaming add vinegar and adjust salt.

Tip: Only add enough rice to the amount you are planning to eat right away. Store rice and soup separately to avoid the rice breaking down into starch in your leftovers.



Salad with Roasted Sweet Potatoes by Rachelle
August 18, 2009, 8:16 pm
Filed under: Main Dish, Medium Fix, Salads, Uncategorized | Tags: , ,

sweetpotatosalad

This recipe for Red-Leaf Salad with Roasted Sweet Potatoes is from my favorite cooking magazine, Everyday Foodwith Martha Stewart. My mom saved all my copies over the past year, and I had a blast tearing out the new dishes to try out. I made this one while at Pura Vida and it was a big hit. I’m allergic to walnuts, so I substituted pine nuts. And couldn’t get red leaf so I had to use Romaine as you’ll see in the photos.

Red-Leaf Salad with Roasted Sweet Potatoes

2 sweet potatoes, peeled and cut into 1-in chunks
1 med red onon, quartered
2 T olive oil
coarse salt and ground black pepper
1 package (10 oz) frozen cut green beans, thawed
1/3 c walnuts
1 c plain low-fat yogurt
2 T white-wine vinegar
1 garlic clove, pressed
1 head red-leaf lettuce, torn into bite-sized pieces

misenplacesweetpotatosaladPreheat oven to 450. On a rimmed baking sheet, toss sweet potatoes, onions, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20min.

Add green beans and walnuts to sheet, toss. Roast until green beans are tender, about 5 min.

Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic. Season dressing with salt and pepper. Top lettuce with roasted veggies, drizzle with dressing.



Strawberry Spinach Salad by Rachelle
August 18, 2009, 7:45 pm
Filed under: Main Dish, quick fix, Rachelle Mee-Chapman, Salads | Tags: , ,

strawberryspinachsalad

Too hot to cook? I’m a huge fan of “big salads.” (Remember how Elaine on Seinfeld always wanted to order “big salad.”) But sometimes you just can’t think of something yummy to put on your salad greens. My soulssitah Jen Payne to the rescue! Jen passed this great list of 101 Salads from the New York Times on to me, and I offer it now to you. (I understand #7 , the carrot blueberry salad  is especially great.)

In the meantime, here’s one of my favorite combos: Strawberry Spinach Salad. Start with clean, dry baby spinach leaves. Toss in a couple hand full mint leaves. Add very thinly sliced red onions, chevre (goat cheese), and cashews. The lightest splash of olive oil and rice vinegar, or poppy seed dressing is nice.



Chicken Mole with Rice by Rachelle
August 18, 2009, 7:28 pm
Filed under: Main Dish, Medium Fix, Rachelle Mee-Chapman | Tags: , ,

chickenmole

For almost ten years we hosted one kind of group or another that met in our home for dinner on a regular basis. This recipe for a chicken mole comes from a cook book one of those communities, The Well, produced together. Lisa Hashbarger contributed this particularly yummy dish, and while we’ve lost touch long ago, we still think of her fondly whenever this is on the table.

It’s very simple and you need only one special ingredient, Ibarra Mexican chocolate. This is a hard chocolate with a grainy, sugary texture and a cinnamon flavor. You can find it at most well-stocked grocery stores in the U.S. — tho’ I have to bring it back in my suitcase to Denmark. (Ibarra also makes fabulous hot chocolate when grated and melted into warm milk!)

Chicken Mole

4 chicken breasts
1 large onion, chopped
1 c broth
3-6 cloves
1 – 28oz can peeled and diced tomatoes
1/2 c raisins
1/4c cilantro, chopped
3 T chili powder
one round Ibarra chocolate
1/2 t salt
1/2 t cinnamon
1/2 t cumin
2 T peanut butter
2 T lime juice

2 c cooked rice

Place the chicken in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer 10 minutes or until cooked through. Remove from water and cool slightly. Then shred into strips. Saute onion in 2T  of broth, covered until softened. (4-5 min) Uncover and add garlic, tomatoes, raisins, cilantro, chili powder, chocolate, salt, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add remaining broth and simmer 15 minutes. Stir in the shredded chicken and lime juice. Heath through on low until hot. Spoon over rice and serve with lime wedges



Comforting Potato Soup by Rachelle
October 22, 2008, 8:30 pm
Filed under: Main Dish, quick fix, Rachelle Mee-Chapman | Tags: , ,


submitted by rachelle

This is an affordable, filling and comfortable soup — perfect for a cold day. Plus, you won’t have any complaints at the dinner table from the kiddos. Have Yum.

Comforting Potato Soup

6 strips of bacon, sliced into strips
1 lb thin skinned potatoes, cubed
1 c chopped onion
2 c chicken stock plus 1c chicken stock (to use in step 3)
3 T flour
salt and pepper for taste
1/4 c fresh chopped parsley

Liven up this soup with toppings. Anything that would taste good on a baked potato will be yum on this: shredded cheddar cheese, chives, sour cream, and of course, lots of fresh ground black pepper.

1) In the bottom of a large stock pot, fry the bacon over medium-high heat until crisp. Remove with a slotted spoon and drain on a paper plate. Leave bacon drippings in the pan.

2) Saute onions in bacon drippings until softened. Add potatoes and broth to pan. Cover and bring to a boil. Reduce to low and simmer, stirring occasionally until potatoes are tender. (About 10 minutes.)

3) I always have a hard time adding flour without creating lumps so I usually use this method. Heat one cup of broth in glass bowl or large pyrex measuring cup. Sprinkle in flour a little at time while whisking, whisking, whisking. Then add this roux to the soup. If it’s too thick, just add more warm broth or hot water.

4) Add salt and pepper to taste. Stir in parsley just before serving. Sprinkle on top and add other toppings.