Lunch and Dinner Archives | Page 5 of 16

12 Favorite Recipes for Game Day

January 31, 2014

It’s that time of year again — the time that makes football fans, commercial watchers and puppy lovers happy. And let’s not leave out those of us who can’t get enough of everything food. I think we have the best deal of all – the challenge to come up with the most coveted snacking spread of the year.

In case you are short on ideas, I’ve gone back into the Fake Food Free archives and put together a collection of some great options. Unfortunately, there are no foods shaped like footballs and tiny helmets, but there are plenty ideas for meat eaters and vegetarians who want to keep the focus on real, homemade foods.

Enjoy the game!

Lettuce Wraps with Almond-Basil Chicken

Slow Cooker Black Calypso Beans with Beer and Bacon

Kentucky Bourbon Dogs

Classic Chili Dogs

Spicy Spiked Bacon Guacamole

Roasted Garlic and Black Bean Tomato Soup

Pesto Pizza with Red Grapes and Bacon

Tex Mex Poblano Eggplant Pizza

Tamarind Beef Satay

Smoky Ham Salad with Olives

Tofu Po’Boy with Barbecue Cole Slaw

Tequila Lime Shredded Beef

(Clicking on the title will take you to the recipe.)

Grilled Rosemary and Garlic Salmon with Smoked Sea Salt Recipe

January 27, 2014

Salmon is one thing that I never order when we go out to eat. It’s not that I don’t like it, but that it is so simple to make at home. I can’t justify paying so much more for it when we are out. (I have similar feelings about pasta.)

I’m perfectly capable of tossing some herbs, citrus, salts or oils on a beautiful piece of salmon and putting it on the grill. Not only is it healthy, it one of the fastest meals I can throw together.

With commitments to both eating more fish and firing up the grill more often in the new year, this salmon has been making the dinner rotation quite a bit. I realize not everyone lives in the mid-60 degree temperatures of the East Bay right now, so grilling may feel out of season. You can easily broil or bake the salmon, it just won’t have the same smoky flavor so be sure to try it again when the temps warm and you pull out the grill.

Grilled Rosemary and Garlic Salmon with Smoked Sea Salt

Makes: 6, 4 oz. Servings

4 cloves garlic, minced
1 ½ tbsp olive oil + plus extra to brush on the grill
1 ½ tsp finely chopped rosemary leaves, about 2 small sprigs
½ tsp smoked sea salt (this Bourbon Smoked Sea Salt from Kentucky is my favorite)
1 ½ lb. filet of salmon, skin-on (check Seafood Watch for the best varieties)

Fire up the grill and take it high heat, about 475 to 500 degrees F.

In a small dish, stir together the garlic, olive oil, rosemary and salt. Place the salmon on a baking sheet, skin-side down, and rub the herb and oil mix over the fish.

Brush the grill with olive oil and place the salmon on the grill, skin-side down. Grill for 15 to 17 minutes, until the thickest part is cooked through and begins to flake.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish recipes and images without written permission. Feel free to Pin images and share links to my posts, but please do not copy and paste recipes or photos and share them on other sites. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution.

Homemade Poutine with Bacon Gravy Recipe

January 7, 2014

Last year offered several opportunities to try new ways of cooking, but the one that stuck with me the most was learning how to fry. Not just sizzling a piece of fish in a pan with butter, but the real deal – deep frying.

I’d never been a fan of deep frying both from a nutritional and cooking standpoint. Nutritionally, I’m still not one, if it’s coming in mass quantities from drive thru windows. But at home, when you control the ingredients and frying times, it’s beginning to grow on me.

It’s also impossible to enjoy some of the best ethnic foods like Brazilian pastel, Filipino lumpia and Irish fish and chips without embracing a little deep frying in your life.

From the cooking side, I was scared. A vat of boiling oil still scares me, but I’ve gotten better at managing that fear.

Last year I made several things, including gingerbread doughnuts and egg rolls, but there was still one thing I wanted to try.

Homemade poutine.

I’ve learned that most people have a love or hate relationship with poutine. I think it’s probably the gravy. Mine has been a love at first bite. We tried poutine for the first time last summer on a trip in Toronto. I have to admit, I’m not a big gravy fan, but throw in cheese curds and French fries and I completely overlook that detail.

So I heated some oil and set out to make my first homemade poutine for New Year’s Eve. My version used some cheese curds we picked up in Petaluma. After opening the package, I was a little disappointed because they weren’t true cheese curds. As in the kind that are firm and resist melting in dishes like poutine. They were more like pieces of regular cheese that melted a bit with the gravy, but they were still pretty tasty.

The gravy in this dish is a simple combination of bacon and chicken stock. The fries are quick and easy, even when cut by hand. I dropped them in the deep fryer twice for extra crispiness. They’ll just need to soak an hour in cold water before you fry them so plan ahead.

Poutine has been hard to find despite all the foods we have access to here in the Bay Area. This recipe will prove to be the perfect solution when a craving hits.

Homemade Poutine with Bacon Gravy

Serves: 3

4 medium potatoes, cut into fries, soaked in cold water for 1 hour
3 to 4 cups oil for deep frying (peanut, avocado or corn work well)
3 slices bacon, chopped
⅓ cup onion, chopped
2 cloves garlic, minced
1 tbsp unsalted butter
1 tbsp unbleached all-purpose flour
1 ¾ cup chicken stock
1 tbsp cornstarch (optional)
3 oz. cheese curds

Drain the water from the potatoes and turn them out onto a clean dish towel. Pat with the cloth to dry them well.

Heat the oil in an electric deep fryer or a 4 to 5 quart pot (the oil should not fill the pan more than half way to prevent the oil from boiling over). Heat the oven to 250 degrees F to keep the fries warm after frying.

Fry the potatoes in about 4 batches to avoid overcrowding the pan. Fry for 3 minutes. Transfer to a plate covered in paper towels to drain the oil. Fry again for 3 to 4 minutes until evenly browned and crispy. Keep the fries on a pan in the warm oven while you make the gravy.

Heat the bacon in a medium, deep skillet over medium-high heat. Cook for 5 to 7 minutes until the fat is rendered and the bacon begins to crisp. Add the onion and garlic, reduce the heat to medium and cook 2 to 3 more minutes.

Add the butter. Once it melts sprinkle the pan with the flour. Let cook for 30 to 60 seconds. Stir or whisk the flour and butter to create a roux. As you stir, gradually pour in the chicken stock. Return the heat to medium-high.

Stir the gravy occasionally as it heats and thickens. If your gravy does not thicken enough, in a small dish, combine the cornstarch with 1 tablespoon of water. Pour the slurry into the gravy and continue to heat and stir for 1 to 2 more minutes, or until the gravy reaches your desired thickness.

When ready to serve divide the fries into three servings, top each with an equal amount of cheese curds. Then pour an equal amount of gravy over each portion.

Roasted Golden Acorn Squash and Coconut Soup Recipe

December 5, 2013

It happens every year. I buy way too much winter squash and about the time that everyone is switching over to gingerbread and eggnog, I’m still enjoying my pumpkin. There are worse problems to have, but this week I’ve been trying to use it up.

Right now I’m down to two pie pumpkins, two mini pumpkins, one butternut squash, one delicata squash and a golden acorn squash. I started with three golden acorn squashes, but two of them became this delicious soup.

It’s simple to make and full of creamy, coconut flavor. It’s one of those recipes that gets you ready for winter as you struggle to let go of a beautiful fall.

The recipe uses two squash. To prepare them, half them and remove the seeds. Rub them lightly with olive oil and place them cut-side down on a baking sheet. Pierce the skin in a few places with a fork. Bake at 425 F for about 30 minutes or until tender. Let cool and scrape out the flesh to use in the soup.

Roasted Golden Acorn Squash and Coconut Soup

2015-08-26 09:15:47

Makes: 4 servings

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Ingredients

1 tablespoon virgin coconut oil
½ large onion, diced
3 cloves garlic, minced
2 golden acorn squash, roasted and flesh removed, about 4 to 5 cups
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon crushed red pepper
1 ½ cups vegetable stock
1 (13.5 oz) can coconut milk
Garnish options: shredded coconut, chopped pistachios, chopped cashews

Instructions

Heat the oil in a soup pot over medium-high heat. Add the onion and garlic. Cook until tender, about 5 minutes.
Add the squash, salt, cloves and red pepper. Cook for 1 to 2 minutes more.
Stir in the vegetable stock. Use an immersion blender to puree the soup, or transfer the soup to a blender and puree until smooth, and return to the pot.
Once the soup is pureed, stir in the coconut milk and cook until heated through, 2 to 3 more minutes. Top with shredded coconut or nuts before serving, if desired.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Minced Pork with Garlic and Mustard Greens Recipe

November 14, 2013

I was at the farmers market last Saturday browsing the leafy greens when I heard the vendor answer a shopper’s question with, “They’re mustard greens.”

I immediately thought back to the first time I had mustard greens, which wasn’t all that long ago. I was out to dinner with a good friend at a new favorite spot for Chinese food back in Kentucky. She ordered the pork and mustard greens.

I was pleasantly surprised by their bitter spiciness and I’ve wanted to recreate that dish ever since. After overhearing that conversation at the market, I knew that I should finally go for it.

This is a super simple dish that is full of flavor. You can pair it with rice or use a different meat or tofu, but I think pastured pork with the spicy greens by itself is the way to go. The only problem is that I didn’t make nearly enough. Next time I will double it so there are plenty of leftovers!

Minced Pork with Garlic and Mustard Greens

Makes: 2 to 3 servings

Ingredients:

½ tbsp. olive oil
5 cloves garlic, minced
¼ cup chopped onion
½ lb. ground pastured pork
4 to 5 cups sliced mustard greens (about 1 large bunch)
1 tsp. grated fresh ginger
2 tsp. soy sauce
1 tsp. rice vinegar
1 tsp. dark sesame oil
¼ tsp. crushed red pepper

Preparation:

Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and onion and cook for 1 minute.

Add the pork and cook for 5 to 7 minutes breaking it up with a spatula, until it is browned and cooked through. Drain any excess grease if necessary.

Add the mustard greens and cook for 1 to 2 minutes until they begin to wilt. Add the ginger and cook 1 more minute.

Stir in the soy sauce, rice vinegar, sesame oil and crushed red pepper. Serve warm.

Lettuce Wraps with Almond-Basil Chicken from Bountiful by Todd Porter and Diane Cu

November 8, 2013

Thoughts on the stunning cookbook, Bountiful, and a recipe for delicious lettuce wraps with almonds, basil and chicken.

Lettuce Wraps with Almond-Basil Chicken from Bountiful by Todd Porter and Diane Cu | Fake Food Free

If you ever have the pleasure of listening to a conference session or class instructed by Diane Cu and Todd Porter, the main message will stay with you.

Tell your story.

It’s a mission statement that drives beautiful work. It only takes one look at their blog to prove it. It is a theme that comes through in their new cookbook, Bountiful.

When I opened its stunning cover I was immediately drawn into the story. Diane’s story, Todd’s story and the foods and photos that tell the story of time with friends and two of cutest pups you’ve ever laid eyes on.

Bountiful overflows with simple dishes that are full of fresh flavor straight from Diane and Todd’s California garden. It’s inspiring. During a time when food has started to feel more complicated to me, this book brings back simplicity. It’s a welcomed reminder, especially right before the holidays.

I probably don’t have to mention how stunning the photography is, but I will anyway. Moody, intriguing, comforting, rustic — the pictures are everything I love about food photography. I could study them for hours and still discover new details, new stories.

The photo of the Lettuce Wraps with Almond-Basil Chicken grabbed my attention from the start. After reading through the recipe, I knew I wanted to give them a try. Light and refreshing with that familiar tang of Asian flavors, these could not be easier to make. I’m already planning how to fit them back into our dinner rotation.

Whether you are a new cook, well seasoned in the kitchen or looking for ways to turn garden harvests into simple meals, this book is the perfect fit. It is an asset to any cookbook collection, but I’ll warn you now. This one you’ll want on the coffee table so you continue to be inspired by the photos.

Lettuce Wraps with Almond-Basil Chicken

SERVES 4

From the book:
Rarely are we without a head of lettuce in the fridge or a new batch of lettuce seedlings in the garden. Lettuce is the starter or base for many of our meals, particularly those with Asian-inspired menus. Our Vietnamese noodle salads or wraps will always be accompanied by a huge platter of raw lettuce, and often the lettuce dish is the decorative centerpiece of the table. In this versatile recipe, you can substitute shrimp,beef, pork, tofu, or chopped vegetables for the chicken.

2 tablespoons grapeseed oil or other cooking oil
1 small onion, minced
2 medium cloves garlic, minced
1 pound (455g) chicken cutlets, diced small
1 small red bell pepper, halved, seeded, and diced
1 teaspoon honey
2 teaspoons fish sauce or soy sauce
2 tablespoons hoisin sauce
½ teaspoon rice vinegar
1 head fresh lettuce leaves, broadleaf variety, for wrapping
½ cup (20g) chopped fresh basil
¼ cup (23g) roasted almonds, sliced

1 In a large sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until soft.

2 Add the chicken and cook until browned, about 5 minutes.

3 Stir in the bell pepper, honey, fish sauce, hoisin sauce,and rice vinegar. Continue cooking until the chicken is fully cooked, 10 to 15 minutes.

4 Serve the chicken in a shallow dish alongside a plate of the lettuce leaves. Fill the leaves with the chicken mixture, and top with a sprinkling of basil and almonds.

Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes or images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Sourdough Stuffing with Artichokes and Sundried Tomatoes Recipe

November 5, 2013

Stuffing is my favorite dish on the holiday table! This recipe for sourdough stuffing combines local flavors with a traditional favorite.

Sourdough Stuffing with Artichokes and Sundried Tomatoes | Fake Food Free

When I first started thinking about this year’s Thanksgiving menu (and believe me, I’ve been thinking about it a while), I was set on traditional. I didn’t cook at all last year. I was visiting my husband here in California, in the midst of our move, and we ate Thanksgiving dinner at a local restaurant.

Knowing this year would be different, I started planning early. Sweet potato casserole, my usual cranberry pecan stuffing — it had all been penciled in. But then I considered all the new ingredients I have access to. It seemed silly not to take full advantage and incorporate them into some new traditions.

So I’ve shifted gears a bit. There will still be some old favorites, like my grandmother’s pumpkin pie. But otherwise, I want avocados, artichokes, dates and figs to make an appearance. I’ve never had such access to these foods and it seems to me they should fit right in with what we are used to this time of year.

I’ve been experimenting a little so that the big day isn’t a big fail. My first challenge was the stuffing (my favorite thing on the menu, next to cranberry sauce).

It had to be sourdough. No exceptions. Then I came across some California sundried tomatoes and I thought they would be the perfect partner for the artichoke hearts I’d been considering.

The result? What a winner! The sweet sundried tomatoes and the tart artichoke hearts were meant to be with the tangy sourdough. I don’t always add an egg white to my stuffing, but this time I was glad I did. It created a soft, but solid center that was balanced by the crispy, crunchy edges on top.

I may not go back to my old favorite. Or I might have to start making two stuffings. I haven’t decided yet.

Sourdough Stuffing with Artichokes and Sundried Tomatoes

Makes: 4 servings

Ingredients

1 ½ tbsp olive oil
½ cup red onion, chopped
3 cloves garlic, minced
2 tbsp finely chopped sundried tomatoes
3 canned, unseasoned artichoke hearts, chopped (marinated would work, but it may add a different flavor)
3 ½ cups toasted sourdough bread cubes (I cut my own from a stale loaf and broiled for about 5 minutes)
1 ¼ cups vegetable stock
1/8 ground black pepper
1/8 tsp poultry seasoning
¼ – ½ tsp salt
1 egg white

Prep

Preheat the oven to 375 degrees F. Lightly grease a 1 quart casserole dish or loaf pan with your oil of choice.

Heat the olive oil in a medium skillet on medium-high heat. Add the onion and garlic. Cook, stirring occasionally, for 4 minutes, until the onion begins to soften.

Add the sundried tomatoes and artichoke hearts. Cook for 1 more minute. Turn off the heat.

Place the bread cubes in a large bowl. Add the cooked vegetables. Add the vegetable stock a little at a time as you stir the stuffing. Continue to stir until the bread cubes are well saturated.

Stir in the black pepper and poultry seasoning. Add the ¼ to ½ teaspoon of salt to taste (you may need less if your stock is salted).

Once you’ve added the right amount of salt, stir in the egg white. Continue to stir until it is incorporated into the stuffing.

Transfer the stuffing to the baking dish. Press it gently into the dish to smooth the surface.

Bake for 20 minutes, until the edges are browned and the top has a nice golden color. Serve warm.

Slow Cooker Black Calypso Beans with Beer and Bacon Recipe

October 25, 2013

Pull out the slow cooker and make a pot of these beans with beer and bacon. This recipe uses a wheat beer that pairs well with the cilantro and squeeze of lime for a bowl of comfort food with bright flavors.

Slow Cooker Black Calypso Beans with Beer and Bacon | Fake Food Free

With their black and white patterns, Black Calypso beans look like a bag of little dairy cows. They are my very favorite bean, and while appearance does play a significant role in that, so does the way they cook. With a smooth and creamy texture they stand out among other beans for me.

I picked up a bag from Rancho Gordo a while back when visiting the CUESA farmers market at the Ferry Building. Then, on a recent visit I came across a recipe card that combined beer with beans. That recipe added the beer after the beans were cooked, but it sparked an idea for a slow cooker recipe for the Black Calypso beans sitting in my pantry.

I used a wheat beer in my beans because I wanted a lighter, citrus flavor to go with the cilantro and lime I would add later. I think a heavy, dark beer would work great, though, too.

The beans cooked up rich and creamy as expected with that familiar bite that comes from cooking with beer. We’ve been eating them all week with a side of fall vegetables and topped with a fried egg.

Slow Cooker Black Calypso Beans with Beer and Bacon Recipe

Inspired by Drunken Beans by Elianna Friedman, CUESA Market Chef

Serves: 6 to 8

Ingredients

1 lb. Black Calypso beans, soaked overnight, rinsed and drained
1 small onion, sliced
3 cloves garlic, minced
3 slices thick-cut, pastured bacon, chopped fine
12 oz. wheat beer
5 cups vegetable stock or water (or a combination of the two)
1 to 2 tsp sea salt
¼ cup chopped cilantro
Lime wedges for serving

Prep

Place the beans, onion, garlic and bacon in the bowl of the slow cooker.

Pour in the beer. Add the stock or water (I used a combination of 2 cups of stock and 3 cups of water).

Stir all the ingredients and cook on high for 7 to 8 hours, or until the beans reach your desired tenderness.

Before serving, stir in the salt to taste. How much you need will depend on what type of stock and how much water you used. Stir in the cilantro.

Serve with lime wedges on the side.

Slow Cooker Beans with Beer and Bacon via @Lori_Rice

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Places Worth Preserving – The Pumpkin Farm

October 7, 2013

I can see them before I pull up to the entrance of the farm. They are specs of bright orange sunshine amid a sea of dry, brown brush. The excitement builds as I get closer and begin to make out the endless shapes and sizes. Some perfectly symmetrical, others with an odd bump here or a groove there that only adds to their character.

Picking a pumpkin is unlike any other garden harvest. It takes a good eye and a good bit of strength to find (and haul) the right one. First, I judge by size. I have to get this thing back to the front register to check out, so as tempting as those extra-large beauties may be, I have to leave those in the field for someone a bit stronger.

Next, they must be analyzed from every angle ensuring there is at least one good side to show off to the neighborhood. It may take a while to find one, but there is nothing I enjoy shopping for more than the perfect pumpkin.

While I have memories of pumpkin hunting from my childhood, the appreciation of the local pumpkin patch is something I associate much more with as an adult. Fall is my favorite season, and there is nothing better than seeing the first signs in the form of a bright pumpkin.

When I was invited to participate in a special project with Frei Brothers Reserve to celebrate a place that I feel is worth preserving, the opportunity hooked me in right away. It was a tough decision. There are so many. But what is the one place that stands out most for me?

The local pumpkin farm.

It’s not a place that is reserved for a lucky few that live in a specific region. It’s not tucked in the wooded hills of the East or along the rugged coastline of the Northwest. From Kentucky to California, and just about every state beyond and in between, when October arrives you can hear the laughter, smell the spiced cider and see the orange specs among the dry brush. It’s pumpkin season, and for me, this feeling and this special place is worth preserving.

As part of my participation in the Frei Brothers Reserve project, I was asked to create a meal around my place to preserve. So I roasted my first winter squash of the season, blended up the beautiful, sweet orange puree and prepared three courses in celebration of pumpkin with the help of Frei Brothers Reserve Chardonnay.

Autumn Salad with Pumpkin-Orange Dressing

Serves: 4

6 cups mixed greens
4 ounces blue cheese, crumbled
1/3 cup walnut halves
¼ cup dried cranberries
3 tbsp extra virgin olive oil
2 tbsp fresh orange juice
1 tbsp rice wine vinegar
1 tbsp fresh pumpkin puree
2 cloves garlic, peeled
¼ tsp salt
Pinch ground black pepper

Place the lettuce, cheese, walnuts and cranberries in a large bowl.

Combine the olive oil, orange juice, vinegar, pumpkin and garlic in a small food processor. Pulse until smooth. Stir in the salt and pepper.

Pour the dressing over salad and toss to coat.

Divide into 4 portions and serve.

Pork Scaloppini in White Wine Sauce over Handmade Pumpkin Pasta

Pairing tip: pair with Frei Brothers Reserve Chardonnay

Serves: 4

Pasta
2 cups unbleached all-purpose flour
2 eggs
3 ½ tbsp fresh pumpkin puree

Scaloppini
1/3 cup panko bread crumbs
1/3 cup almond meal
1 tsp sea salt
¼ tsp ground nutmeg
¼ tsp ground cayenne pepper
¼ tsp ground black pepper
1 egg
1/3 cup milk
2 tbsp olive oil
1 tbsp unsalted butter
1 pound pork scaloppini (about 8 thin slices)

¼ cup chopped onion
2 cloves garlic, minced
¾ cup Frei Brothers Reserve Chardonnay
1 tbsp unsalted butter
Salt and pepper to taste
2 tbsp chopped fresh chives

Pasta
Combine the flour, 2 eggs and 3 ½ tablespoons of pumpkin puree in a food processor. Pulse until the dough comes together.

Turn the dough out onto a floured surface, and kneaded just until the dough comes together into a smooth ball.

Let rest under a damp paper towel for 15 minutes. Follow your pasta maker instructions for rolling and cutting the pasta, or you can follow my guide for Beginner Homemade Pasta Making.

To cook the pasta, boil for 3 to 4 minutes in salted water, drain and set aside.

Pork
In a shallow dish, combine the bread crumbs, almond meal, salt, nutmeg, cayenne and black pepper. In a separate shallow dish whisk together the milk and the 1 egg.

Heat the olive oil and butter in a large cast iron skillet or a similar skillet over medium-high heat. Dip each piece of pork in the egg and milk, and then into the bread crumbs, turning to coat it evenly.

Working in batches so you don’t overcrowd the pan, add the pork to the hot skillet and cook 2 to 3 minutes on each side, until browned and cooked through.

Transfer to a paper towel to drain.

Once all the pork is cooked, add the onion and garlic to the skillet and carefully pour in the wine to deglaze the pan. Scrape the bottom of the pan well as the wine boils and reduces for about 30 seconds.

Reduce the heat to medium. Add the butter and continue to scrape the pan until the butter melts. Salt and pepper the sauce to your taste.

Add the cooked pasta to the skillet and toss to coat in the sauce.

To serve, add ¼ of the pasta to each serving plate. Top with 1 to 2 pieces of the scaloppini and garnish with ½ tablespoon of the chopped chives.

Homemade Pumpkin Ice Cream

Serves: 4 to 6

2 cups 2% milk
1 cup heavy cream
¾ cup raw sugar
5 tbsp fresh pumpkin puree
2 egg yolks
1 tsp pure vanilla extract
¼ tsp ground cinnamon
Pinch of salt

Combine the milk, cream, sugar and 3 tablespoons of pumpkin puree in a heavy sauce pan. Turn the heat to medium and gently scald the milk, stirring often. The milk should begin to foam on the top, but it should not come to a full boil. Remove from the heat.

In a small bowl, whisk together the remaining pumpkin puree, egg yolks, vanilla, cinnamon and salt. Temper the mixture by slowing pouring in ½ cup of the warm milk, while whisking vigorously.

Transfer the tempered egg mixture back to the pan of warm milk by pouring slowly and whisking constantly.
Return the pan to medium-low heat. Cook stirring often for about 5 minutes, until the milk begins to foam again, but do not allow it to come to a boil.

Pour the mixture through a fine mesh strainer into a heat and freezer safe bowl (such as Pyrex). Place the bowl over a larger bowl filled with ice and stir the mixture until cool.

Refrigerate until cold, at least 1 hour. (I sometimes put it in the freezer to speed up the process.)

Freeze in a counter-top ice cream maker per the manufacturer’s instructions.

What is your Place Worth Preserving? Frei Brothers Reserve is currently hosting a photo competition on Facebook for Places Worth Preserving in association with National Geographic Traveler. Every month between now and November, they are giving away prizes for photo entries including a grand prize trip to visit their winery at Frei Ranch in Sonoma County plus a stay in Yosemite National Park.

You can also check out a round-up of all the delicious Places Worth Preserving and wine inspired recipes at Kitchen PLAY.

Discloser: I was invited to participate in the Frei Brothers Reserve Places Worth Preserving project by Kitchen PLAY. This is a sponsored post. I received monetary compensation for this post and a bottle of wine to pair with my meal.

Slow Cooker Mushroom and White Bean Soup with Red Wine Recipe

September 4, 2013

Red wine adds rich flavor to this hearty mushroom and white bean soup. It’s easy to throw together in the slow cooker making it perfect for a busy day when you need a warm and filling meal.

About one year ago, I made my first road trip across the country – Lexington, Kansas City, Cheyenne, Salt Lake City, Reno, and finally Oakland. I dropped off my husband to start his new job and I went back to Kentucky to wrap things up before making the move final.

So while I haven’t been in California a full year, he has. This month marks when things really began to change. I’ve probably mentioned before that we love change. This past year of change has been rewarding, challenging, and exciting.

And of all the things I could have made to mark this anniversary, I picked soup?

Well, we just got back from a very low key, and enjoyable trip to Las Vegas over Labor Day weekend. We could really use a break from heavy food. It is also now September and my favorite season of the year (regardless of where I live) is almost here – fall!

To justify things more, I love that I can now get mushrooms at the Farmers Market! I like all kinds of mushrooms, but I always default to the white button. I find that I can do so much with them – stuff them, put them in soups, add them to tacos. Don’t let anyone fool you into thinking they don’t have benefits either. As I put in my book, even white buttons have plenty of immune boosting power.

I bought a bag that fortunately decided to hang on until I got back from traveling. I had to make the decision to use them now or never. When I spotted the half bottle of red wine on the counter the meal began to come together.

So grab the slow cooker! It may not be crisp and cool yet, but fall is coming! Feel free to start off the celebrations with this rich and hearty soup.

Slow Cooker Mushroom and White Bean Soup with Red Wine Recipe

2018-04-03 12:22:41

Serves 4

Red wine adds flavor to this hearty mushroom and white bean soup. It's easy to throw together in the slow cooker making it perfect for a busy day when you need a warm and filling meal.

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Ingredients

1 pound white button mushrooms, halved or sliced
½ medium yellow onion, sliced
3 cloves garlic, minced
1 quart chicken, beef or vegetable stock
1 cup red wine
1 ½ to 2 teaspoons fine sea salt
½ teaspoon ground black pepper
1 sprig rosemary
1 ½ cups (or 15-ounce can) cooked white kidney beans, rinsed and drained

Instructions

Place the mushrooms, onions, garlic stock, wine ,and 1 cup of water in the bowl of the slow cooker. Add ½ teaspoon of salt and ¼ teaspoon of black pepper. Place the rosemary sprig in the bowl and stir.
Cook on high for about 3 ½ hours, until the mushrooms are almost tender. Remove the rosemary and add the beans. Add an additional 1 to 2 teaspoons of salt and ¼ teaspoon of black pepper to taste. Let cook on high for 20 to 30 more minutes, and serve.

By Lori Rice

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Slow Cooker Mushroom and White Bean Soup with Red Wine | Fake Food Free

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