Friday, May 20, 2016

summer tomato soup with shrimp, zucchini, and corn

I found this in a magazine last summer and I loved it. I've decided poblanos are my favorite pepper. They're not too hot, but because of them and the onions/garlic you only need to add salt and pepper for seasoning.

Here's a link to the original recipe.


  1. 2tablespoons olive oil
  2. 2poblano peppers, seeded and chopped
  3. 1large onion, chopped
  4. 3cloves garlic, sliced
  5. Kosher salt and black pepper
  6. 2small zucchini, chopped
  7. 128-ounce can diced tomatoes
  8. 1pound raw medium peeled and deveined shrimp
  9. 2cups fresh (from 4 ears) or frozen corn kernels, thawed


  1. Heat the oil in a large pot over medium-high heat.
    Add the poblanos, onion, garlic, and ½ teaspoon each salt and black pepper.
    Cook, stirring, until softened, 10 to 12 minutes.
    Add the zucchini and tomatoes (and their juices).
    Cook, stirring, until the zucchini is crisp-tender, 12 to 15 minutes.
    Add the shrimp, corn, and 3 cups water. Bring to a simmer.
    Cook, stirring occasionally, until the shrimp are white throughout
    and the corn is tender, 5 to 6 minutes.
    Sprinkle with black pepper and serve.

Friday, April 15, 2016

Dill Mushroom Rice

I took all the about-to-go-bad ingredients from our fridge this week and put them in a pot with a few other ingredients. Lo and behold, it turned out tasting pretty great! (This is according to Rachel, not just me, so yes you can trust that assessment.)

One bunch of fresh dill, chopped fine
One bunch of fresh cilantro, chopped rough
One medium brown onion, halved, then sliced the other direction to make a bunch of c-shaped onion pieces
6-8 oz of fresh button mushrooms, sliced

1 medium tomato, smashed
Two cups of white rice
1T butter
2 t vegetable oil
1 bouillon cube, vegetable or chicken (I actually used some leftover packets of flavoring from two kinds of ramen noodles, but I think the boullion cube would approximate it pretty well)
In a separate sauce pan, melt the tablespoon of butter on medium heat
Add the dill, cilantro, and bouillon, then sautee the onions and mushrooms for three minutes.
Add the cooked rice and vegetable oil, and mix well.

-Cook the rice
-In a separate sauce pan, melt the tablespoon of butter on medium heat
-Add the dill, cilantro, tomato, and bouillon to the butter, then sautee the onions and mushrooms in it for three minutes.
-Add the cooked rice and vegetable oil to the sauce pan, and mix well.

Sunday, February 21, 2016

Salmon and root Vegetables in Creme sauce

So sorry I didn't get a photo of this: it was delicious.

We have church from 2 to 5.  We usually get home about 6 or 6:30.  It is so nice to have dinner ready and hot.  But today's dinner was going to be salmon and I didn't want the fish overcooked.  

So, I cut up potatoes, peeled carrots and peeled sweet potatoes. I put them all in a bread pan and added 2 T olive oil, and some broth made with Knorr Delikatess Bruhe, a soup base made from all veggies and herbs.  I baked those covered with foil for one hour at 170 degrees C. 

Then I cut the salmon in half, laid it on the veggies, put some onion slices on top and replaced the foil.  This I put in the warm oven, but TURNED OFF THE HEAT.  And we went to church.
Upon arriving home, we found the salmon was perfectly cooked all the way through, not raw but flaky.  And really nice and moist.  I thickened the soup/sauce with  Saucenbinder (für Helle Saucen)  Gravy (for Light sauces), which is similar to cornstarch, but I don't think it is corn.  After it thickened, I removed it from the heat and stirred in 2 heaping T of Creme Fraiche.  Oh, my goodness. 

We are definitely having this again.

Saturday, September 12, 2015

Doug's fancy chicken soup for lazy people

1 package chicken flavored instant ramen
1 scoop Cape Cod Chicken Salad (from Costco)

Put water, noodles, flavor packet, and the scoop of chicken salad in a pot and boil it until the noodles are soft enough. It has chicken, oil, celery, cranberries, and walnuts. All of which are good in chicken soup!
It's kind of similar to the orange chicken soup recipe, but doesn't require any crazy things like putting an entire chicken in a pot and waiting for the flesh to fall of its bones, or peeling carrots or anything at all, really.

Friday, December 19, 2014

Roasted Vegetable Enchiladas

mine looked kind of like this, but with corn tortillas

2-3 sweet potatoes, peeled and diced into half-inch cubes
2 zucchinis diced into half-inch cubes
1 green or red bell pepper diced into half inch pieces
2-4 cloves garlic, whole
1 onion diced
1 can black beans, drained and rinsed
1 can red enchilada sauce
corn tortillas
Jack or Pepper Jack or Jack/Cheddar shredded

cilantro, avocado, and sour cream for serving

1. Preheat oven to 400*

2. Toss sweet potatoes and garlic cloves with enough olive oil to make them glisten. Sprinkle with salt. Roast for 15-20 min until soft enough to poke with a fork, but not mashable. Dice garlic finely,

3. Toss zucchini, peppers, and onions with enough olive oil to make them glisten. Sprinkle with salt and pepper. Roast for 10-15 min until soft enough to poke with a fork.

4. Turn oven down to 350*

5. Mix all the vegetables, beans, 1/4-ish C of red sauce, and a couple handfuls of cheese together.

6. Fill tortillas with scant 1/4 C of mix and a sprinkle of cheese. Roll them up and lay them seam side down in a pan.

7. When your pan is full, pour some enchilada sauce over the enchilada sauce and sprinkle with more cheese. Bake for 25-35 min until everything is bubbly. Immediately top with chopped cilantro. Serve with avocados and sour cream. 

Makes about 2 9x13 in pans of enchiladas. I think total there were 26 enchiladas. My kids ate 1-2 and we ate 2-3. 

I made one pan and froze the rest of the mix and kept the second half of the enchilada sauce in my fridge. The next week I thawed the veggie mix, added some left over rice that had no other destiny than the trash can, and filled some more tortillas. I've made similar enchiladas with a cup of frozen corn I tossed on with the roasting veggies. You could also roast a jalapeno or anaheim if you want more heat. You could add some spinach.

Thursday, November 27, 2014

David's Favorite Asparagus Pie

1 stick butter
1 c. flour
1 c. chopped nuts


1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 c. Cool Whip
2 pkgs. instant pudding
3 c. milk

Mix butter, flour, and nuts; press into 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool. Mix powdered sugar, cream cheese, and Cool Whip; spread on cooled crust. Beat together pudding mix and milk until thickened. Spread on cream cheese layer and top with a layer of Cool Whip and chopped nuts. Refrigerate.

Tuesday, October 7, 2014

spaghetti sauce

I've been making this for about 4 years, but recently had a dry spell with it while meal planning was an afterthought to a new baby. I made it again last night and was reminded how much I love it, and how worth the effort it is.

1 29oz can diced tomatoes (or whole tomatoes)
1 14.5oz can diced tomatoes or tomato sauce
1/2 an onion (or a whole small/medium one)
5 Tbs butter
a grind of black pepper

1 lb Italian sausage (we like both mild and hot)

bell peppers, carrots, garlic, herbs (oregano, basil)

  1. Put the butter, half onion, pepper, and tomatoes (and/or sauce), undrained, in a big sauce pan. Add dry herbs or garlic now. 
  2. Bring the tomatoes to a simmer on medium-high heat.
  3. Turn the heat down to medium/low and let it simmer till the butter has incorporated into the tomatoes and the whole thing is saucy, about 30 min. Smash down the tomatoes with your spoon and stir it occasionally.
  4. While the sauce is cooking, cook your sausage and crumble it (take it out of the casings if you can't find ground sausage). Chop your bell peppers or grate a carrot if you're using it.
  5. Dump the cooked sausage into the completed sauce.
  6. Take the onion out of the sauce and chop it up. Add it and your chopped veggies to the pan you cooked the sausage in and fry them for a minute or two. Dump it in the sauce.
  7. Add some pasta water to the spaghetti sauce to make it smoother and stick to your pasta better.
  8. Add any fresh herbs and stir them in.
We like to eat this on thick pasta like cellentani or linguini or fusilli that's had plenty of salt in the water. And freshly grated parmesan is delicious, too.

Adapted from