Tag Archives: spinach

Broccoli and Spinach Bisque

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Years ago, while growing up, if I wanted to have a bowl of soup for lunch, it came out of a small bright red and white can.  It was called Campbell’s…  Our family always had Campbell’s condensed cans of cream of mushroom, chicken noodle or tomato available in the cupboard ready to add water and heat up.  Back then, I thought that it tasted great for I did not know any better.  Homemade soup was pretty much nonexistent in our diets because we never made it at home and we rarely ate at what I would call a “sit down restaurant”.  And if we did, I would always order a green salad instead of soup.

I was first introduced to making homemade soups after I moved out of the house in my late teens.  I learned how to prepare soups while working my way through college as a short order cook.  As a short order cook, I discovered how easy, inexpensive and delicious homemade soups can be.  In the commercial kitchen, I learned how to make bean soups, cream soups, vegetable soups, noodle soups and so much more.  I strongly believe that my education in the restaurant was as valuable as the high priced education that I received in college.

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Today, I want to share with you an easy to make Broccoli and Spinach Bisque.  It’s made with fresh organic broccoli, spinach and leeks in a good quality chicken stock with a hint of white pepper and fresh grated nutmeg.  Instead of using heavy cream with a ton of fat and calories, I’ve lightened it up a bit with some 2% milk.

“Toto, I’ve a feeling that we’re not having Campbell’s anymore”.  Enjoy!  Tessa

Ingredients:

  • 1 pound broccoli florets
  • 2 cups leeks (white and light green parts only, chopped)
  • 5 cups fresh spinach
  • 1 Tbs butter
  • 1 quart Chicken Stock
  • 1 tsp salt
  • 1 tsp fresh grated nutmeg
  • 1/4 tsp white pepper
  • 4 Tbs butter
  • 4 Tbs flour
  • 2 cups milk (2%)

Begin by cooking the leeks in 1 Tbs butter in a large sauce pan.  Cook over medium flame until translucent, stirring constantly taking care not to burn.  Add broccoli, chicken stock and salt.  Cover and cook until broccoli is tender.  Add spinach, grated nutmeg and white pepper and cook a few minutes more.  Meanwhile in a medium sized sauce pan cook butter and flour mixture (making a roux) until a light golden brown.  Add milk, whisk constantly and cook until thickened.  Add milk mixture to broccoli mixture.  Puree with hand blender and cook for a few more minutes.  Taste and correct your seasonings.  Ladle into cups or bowls and garnish with chopped green onion or chives.  Makes 2 quarts or about 8 – 1 cup servings.

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Godzilla Smoothie

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Godzilla Smoothie

For the past year, my life has been extremely hectic.  Long hours at work with very little time off.  In order to get things done in an efficient and effective manner, I have had to step up my game in the multitasking department.  It’s not that I wanted to do it but, had to.  Picture this…  Imagine a woman sitting at her kitchen table every morning before the sun is up and the neighborhood is awake.  She has a hot cup of coffee in the left hand, a newspaper in the right, her laptop is open to the day’s emails, a tube of black mascara is on one side and shiny lip gloss on the other.  Oh, and there’s a bright orange cat in her lap demanding attention and a lively white terrier with his paws on the side of her chair wanting to play ball.  That woman you just imagined is me.  I do that nearly every day in a span of about thirty minutes.  After the half hour is over, there’s nothing but a vapor trail between my home and the office.

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I have to admit that I never had an energy drink until about a month ago.  One day, on my way to work, I stopped at my favorite coffee stand.  I was not in the mood for my usual triple shot nonfat vanilla latte over ice.  I wanted something different.  It had to be ice cold, slightly sweet but with a “generous” dose of caffeine.  As the barista suggested, I purchased a smoothie blended with a Red Bull.  Pros: It tasted really good.  It filled me up and gave me that big energy boost that I was looking for.  Con:  It was five bucks including the tip.  After that, I knew that I could make my own smoothie with an energy drink.  The very next day the Godzilla Smoothie was born.

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My Godzilla Smoothie is all that I wanted my new smoothie to be.  Ice cold, slightly sweet, and highly caffeinated.  It’s made with spinach, mango, a splash of mango juice and a can of Red Bull…  It does have healthy elements such as nutrient rich spinach and mangoes.  Yet, it has the lively pick me up of an energy drink.  It tastes great and certainly does the trick when time is at a premium.  I must say, drinking my Godzilla Smoothie is multitasking at its finest.  Enjoy!  Tessa

Ingredients:

  • 1 cup frozen mango chunks
  • 1/4 cup frozen spinach
  • splash of mango juice (to taste)
  • 1 8.4 ounce can of Red Bull

Add all ingredients to a blender.  Blend until smooth.  Serve immediately.  Makes one Godzilla Smoothie.

***Note:  This beverage should be consumed in moderation.  It’s not for everyone.  Be sure to read the label.  Energy drinks are not for children, pregnant women or people who are sensitive to caffeine.

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Lamb Chickpea Stew

Lamb Chickpea Stew

Sometimes weekends are just as busy as weekdays.  Cleaning the house, yard work, and laundry often consumes my precious time off.  When I have a weekend like that I need to remember that I have a slow cooker tucked away in my cupboard.  Preparing a meal with a slow cooker is simple, saves time and tastes wonderful.  Just toss in the ingredients, cover, turn on low and disappear for about 6-8 hours.  Come back and dish up.  Easy…

My Indian inspired Lamb Chickpea Stew is satisfyingly simple and tastes fabulous.  It has tender bits of lamb, tasty chickpeas, and garam masala in a tomato spinach broth.  Garam masala is a North Indian spice blend made with cumin, black pepper, cinnamon, cloves, coriander and cardamon.  I found my garam masala in the spice section of my favorite grocery store.  Serve the Lamb Chickpea Stew with naan or with a scoop of basmati rice.  Enjoy!  Tessa

Ingredients:

  • 3/4 pound lamb stew meat
  • 1 can (15 oz) chickpeas (garbanzo beans) drained
  • 1 can (14 oz) whole tomatoes
  • 1 cup chicken stock
  • 1 cup chopped onion
  • 2 tsp garlic paste
  • 2 tsp garam masala spice blend
  • 1/2 tsp salt or to taste
  • 2 – 3 cups fresh spinach

Begin by tossing all the ingredients in the slow cooker except the spinach.  Cook on low for about 6-8 hours or until the lamb is tender.  Add the spinach about 5-10 minutes before serving.  Cook until spinach has wilted.  Dish up and serve.  Makes 2 – 3 servings.