Archive for Pantry
Recipe Revamp: Chipotle Southwestern Corn Soup…
Posted by: | CommentsSometimes recipes need variety – or changes. One recipe that is so ingrained in my head that I can make it by memory is Grown Up Girlie’s Southwestern Chicken Soup. however, this time I decided to play around in my pantry and this version made the cut. The chipotle salsa had quite the kick and y’all know how much I adore Smoked Paprika..
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Chipotle Southwestern Corn Chicken Soup
Adapted from Real Simple Recipe
Ingredients:
- 3 cups chicken broth
- 3 cups shredded chicken (from a small rotisserie chicken or leftovers)
- 1 small onion
- 1 15 oz can of cannellini beans
- 1 15 oz jar of chipotle salsa
- 1 11 oz can of southwestern corn medley (Green Giant is my recommendation)
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. mexican oregano
- 1 clove of garlic, minced
- Juice of 1 lime
- Salt
- Pepper
- Sour Cream or Creme Fraiche
- Flat Leaf Italian Parsley
Directions
- Dice the onion and saute in a bit of olive oil until soft. Add the minced garlic.
- Add the cumin and stir for a second.
- Deglaze the pan with a bit of the chicken stock. Add the chipotle salsa, cannellini beans, southwestern corn, paprika, mexican oregano and the remainder of the chicken stock. Stir and bring to a slight simmer.
- Add in the chicken and the lime juice.
- Simmer for 10-15 minutes.
- Garnish with the sour cream or creme fraiche and parsley.
The Ingredients….
The Final Product…
Homemade Mustard, Not Impossible…
Posted by: | CommentsOne thing I have to thank the Top Chef producers for – bringing to the home viewers attention other great chefs that might not necessarily be on the Food Network or Fine Living. Recently on the Tivo, I discovered a plethora of new shows – Jose Andres, the ever present Ming Tsai and, one of my new favorites – Hubert Keller.
On one of the recent episodes, he based a whole show just on the condiment that is found in every good cook’s pantry – mustard. When he said the viewer could make their own whole grain mustard – I just about fell off the couch in shock. I thought mustard was something that had to be bought, especially fine whole grain mustard. Yes, I know – I still have much to learn.
This is a recipe that is going in this gal’s Tastebook for future use. You might want to check out his site at HubertKeller.com where he has quite a few fabulous recipes. His show, Secrets of a Chef, is currently showing on PBS.
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Recipe courtesy of HubertKeller.com
For Basic Homemade Mustard
½ cup white wine
½ cup white vinegar
¼ cup brown mustard seeds
¼ cup white mustard seeds
2 cups creamy Dijon mustard
To make Homemade Mustard:
- In a small saucepan, bring the wine and vinegar to a boil.
- Mix together the mustard seeds in a bowl. Pour the hot liquid over mustard
seeds and stir. - Cover bowl and let sit at room temperature at least 24 hours, or until the
seeds are enlarged and have soaked up the majority of the liquid. - Mix the seed mixture into the Dijon mustard, and stir to combine. Cover and
refrigerate for 1 week to allow flavors to fully develop.
Out With The Old. In With The New…
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What are your pantry staples that you MUST have no matter what?
Yay or Nay: Meyer Lemon Olive Oil
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I keep hearing a buzz about Meyer Lemon Oil. Normally, when it calls for something like that, I’ve been know to *shhhh* take a little lemon zest and juice, put it in some extra virgin olive oil and set it aside for a bit to “bloom” or whatever. Lately, I’ve been getting emails and I keep seeing “Meyer Lemon Olive Oil”.
What say you: Yay or Nay?
Pantry Find: Williams Sonoma Spice Rubs…
Posted by: | CommentsThere are a few things that I can’t resist – fresh spices are one; Williams Sonoma spice rubs are another. There’s something about a good spice rub that adds a bit of za-za-zu to the ordinary.
