Mari Bickmore Design | Having a Blast In Interior Design and Staging

Menu
Monthly Archives :

January 2015

Warm and Gooey Butter Cake….yummmmm! 1024 768 Mari Bickmore

Warm and Gooey Butter Cake….yummmmm!

Omigosh!  We are having a glorious few days of 60- to 70-degree weather in January!  Last year was my first year here and we had an unrelenting winter.  Not only was it unrelentingly cold and miserable, it butter cake 5lasted forever.  Today was around 70 degrees and I did my errands in sandals just to make the most of it.  I think after this I will go out on the porch and read while there is still sunlight.

In a little over a week we are going to Vegas…hubbie work…me play.  I am hoping the weather there will be great too, because I think we will be back into winter here.  Not only great weather, but every year I look forward to two things:  Shopping and Fine Dining!  This year I had finally talked the hubs into taking me to L’Atelier de Joel Robuchon, but I waited too late.  No reservations left.  The next two choices were also booked.  SAD!  There are soooo many great places to eat there that, of course, we still ended up getting reservations for fabulous food.   Last year when we were there, we ate at Mastro’s Ocean Club, one of my favorite meals while we were there.  Every course was great.  If you go, save room for dessert.  My favorites were the chocolate pudding cake and their signature dessert, which is a warm butter cake.  Since I have been subjected to looking for places to eat in Vegas, I developed a yen for the dessert we had at Mastro’s.  We don’t have a location here, so I decided to try it for myself.  I think this is really close.  I used the gluten-free flour that I love (link on the side) and am always worried that the recipe will fail, but it never does.  You really cannot tell the difference from this gluten-free flour and all-purpose flour.  I made it for a couple of ladies, and it was a hit!  Yummmmmm !  I think these would make an excellent Valentine’s Day treat, especially with red berries.

INGREDIENTS

  • Cake Batter
    2 cups (4 sticks) unsalted butter, room temperature
    4 ounces cream cheese, room temperature
    2 cups granulated sugar or Baker’s sugar
    2 large eggs, room temperature
    1/2 teaspoon sea salt
    1 1/2 cups gluten-free flour (or all-purpose flour)
    1 1/2 teaspoons vanilla extract

Cream Cheese Layer

  • 4 ounces cream cheese, room temperature
    1 egg, room temperature
    1/3 cup granulated sugar
    1/2 teaspoon vanilla extract

PREPARATION

1.  Preheat oven to 325.

2.  Spray five 500 mL (5-1/2 inch diameter) ramekins with baking spray.  (this is the size they use where I had it.  You could also use mini springform pans, or if you want smaller cakes you could use 8 ounce ramekins).

3.  Prepare the cake batter

In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add eggs one at a time and beat on low for 20 seconds after each addition. Whisk flour and salt, then add to creamed mixture. Beat on low until just incorporated, making sure not to over beat.

4.  Prepare the cream cheese layer

In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract.

5.  Pour cake batter evenly divided into prepared pans and then top with a layer of the cream cheese mixture.butter cake 11

6.  Bake for 60 – 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes.  Do not overcook though.

P1040690

I let them sit for about 10 minutes, as I was serving them right then.  I then used a knife to slightly loosen around the edges.  Then take a plate or saucer, center on the ramekin and invert.  The cakes came easily out of the pans.  You can make the cakes a day ahead. When ready to serve microwave until hot approx 30-40 seconds on 80% power.  If you like, you can use a kitchen blow torch to brûlée the top and sides of the cake to caramelize the sugar crystals.  Mastro’s drizzles with a raspberry coulis and a scoop of vanilla ice cream (and a bowl of whipped cream on the side), garnished with berries.  I made a simple strawberry puree and also some stabilized whipped cream.

butter cake 4butter cake 7

Xylitol: A Messy, Failed Experiment 179 282 Mari Bickmore

Xylitol: A Messy, Failed Experiment

With the latest reports on how truly bad sugar is for you, and knowing that high fructose corn syrup is even worse, I was on the search for an alternative sweetener that I can cook with and use for a beverage xulitolsweetener.  Something with a low glycemic index and is natural.  I did some light research and went to my Natural Grocer and bought Xylitol (which was touted as natural) and some coconut palm sugar.  I started with the Xylitol.  You can read what xylitol.org says about it…sounds great!

Yesterday I had some lemon left over from a salad dressing I was making, just enough to make about half a glass of lemonade.  Light bulb!  I will try my Xylitol in the lemonade.  Success!  At least I thought.  I truly just had maybe a 1/4 cup of it.  Tasted good, although a bit difficult to dissolve.  Very shortly afterwards I started to have a rumbly tummy.  I remembered reading on the back of the package that diarrhea was a side effect of the product, but thought that it couldn’t happen that soon.  Soon afterwards I had two fairly severe episodes of diarrhea, but still didn’t want to believe that was what caused it.

Move over to today.  I wanted to try the lemonade again to see if the Xylitol worked on a 1:1 measure with sugar. So I made a half gallon pitcher of it.   FYI, it does work that way. The lemonade was good.  I thought it was a miracle, but that didn’t last long.  Shortly after I drank a bit of it the rumbles started again, and then …well you know what happened next.  I don’t think it is a healthy cleanse.  So I got back on my laptop, laying on the couch feeling a bit yucky, and dug a little deeper.  What I found wasn’t very nice. I will continue to try out new options for sweeteners, but will do a little deeper research beforehand.  I am sure everyone will not have the same issues that I did, but buh-bye to this one for me.  Here are a few of the links that I found for xylitol….and you can thank me for being the human guinea pig later.

Scariest:  http://www.naturalnews.com/022986.html

Casual blog, but quotes an organic chemist saying: “Xylitol will rip up your insides, namely the digestive tract.”  http://www.crunchybe…ling-it-natural

This one says it’s processed with heavy metals (a powdered nickel-aluminum alloy):  ttp://www.thehealth…acked-up-to-be/

I’m Just a Strawberry Fool 1024 798 Mari Bickmore

I’m Just a Strawberry Fool

In case you haven’t looked your calendar, Valentine’s Day is coming up.  I will be out of town for the holiday, so I am going to focus on lovely things to cook for Valentine’s Day until I leave.  strawberry fool 2That means I get to eat those lovely things until then also!  Please don’t read my New Year’s Resolutions.  Hey, I’ve been doing pretty good.  I will just use good portion control…or at least I will try.

On a positive note, I am feeling much better!  Still watching the Australian Open, but not just lazing on the couch.  Nadal is winning, so is Sharapova.  Federer is out.  Not that you’re interested.

I am stressed out though.  I have to do a presentation on Career Day at a middle school this coming Tuesday for Interior Design.  I really do  not like doing those types of things, and for the life of me can’t remember why I agreed to do this.  Four sessions, 25 minutes each.  Any volunteers?

Back to VD treats!  What’s not to like when it has strawberries and cream?  Especially when it’s so QUICK AND EASY!  Don’t even have to bake it.  Please don’t leave off the crushed ladyfingers, they add that crunchy texture that plays off the cream.  I think it would be lovely served in stems, like a martini glass.  I had children to serve, so it didn’t seem like a smart thing to do at the time.  Truly, this is delish and yummy, and so easy to boot.

Strawberry Fool

Ingredients

  • 2 cups chopped, hulled fresh strawberries (about 8 oz.) plus 6 whole berries for garnish
  • 1 tablespoon sugar
  • 2 cups chilled heavy whipping cream
  • 1 teaspoon vanilla
  • 1/2 cup  Strawberry preserves
  •  3 crisp ladyfingers (savoiardi, crushed

Preparation

1.  Place chopped strawberries in a small bowl. Sprinkle sugar over and let sit, stirring occasionally, until juices are released and sugar is dissolved.

2.  Beat cream and vanilla in a large bowl until soft peaks form.

3.  Add  preserves; fold to blend.

4.  Add berries with juices; fold almost to blend.

5.  Divide among bowls. Sprinkle crushed ladyfingers over.strawberry fool 3

Garnish with whole berries or save a few larger chopped ones out for garnish.

Inspiration for this came from a recipe from Bon Appetit that I had saved for some time and just decided to play with.

HERBED PORK TENDERLOIN 1024 768 Mari Bickmore

HERBED PORK TENDERLOIN

I have to own up to the fact that I have become a full-fledged couch potato and am still using this cold as an excuse.  I’m still watching the Australian Open and wonder if my cold will end miraculously when it is over.  Maybe my foot will be miraculously healed at the same time.  Now that would be
herb pork 8fabulous.  Then I could play tennis instead of watch it.  More fabulous still, indeed.

While I am laying here watching TV, I am also surfing.  I always say that somewhere on the earth there is an atrocity being committed by Islam every single day, so I thought I would actually look that up.  There is absolutely a site that posts these happenings by the “religion of peace” and I was pretty much correct.  Every single day.  Sometimes more than once a day it seems.  Was I surprised?  Not at all. It is funny that our current administration won’t even call them terrorists? That politically correct nonsense is certainly evocative of Russia and China many years ago, when many people were killed for speaking their minds.  Hmmmmm….

So, in honor of Islam, I am giving you what is possibly my favorite pork recipe that will make everyone think you are chef of the day!  A winner for certain, and so easy you won’t believe how good it turns out!  It so great with or without the sauce, but I’m a sucker for a cream sauce.

INGREDIENTS

  • Two pork tenderloins
  • Herbes de Provence
  • Kosher salt
  • Pepper
  • Olive oil

Sauce:

  • 1/3 cup White wine
  • 1-1/2 Tbsp Balsamic vinegar
  • 3/4 cup Heavy cream

PREPARATION

1.  Preheat oven to 375 degrees

2.  Rinse tenderloins with water and pat dry with a paper towel.

3.  Roll in Herbes de Provence pressing to get coated well and then sprinkle fairly liberally with salt.  Then sprinkle with pepper.

4.  In a skillet over medium-high heat sear the tenderloins on all sides in olive oil.

5.  Place tenderloins in a roasting pan coated with olive oil and roast for 35 minutes.

herb pork 1herb pork 4

Sauce:

1.  Using the skillet that you seared the tenderloins in, heat the skillet over medium heat

2.  Pour white wine and balsamic vinegar into the hot skillet and reduce until only about 1 Tbsp remaining.

3.  Lower heat and stir in the cream, stirring until it thickens slightly.

When the tenderloin is done, let it rest for about 8-10 minutes.  Slice into 1/2-inch slices and serve, drizzling some of the cream over the medallions.herb pork 5

See how simple….and so delicious!

Don’t forget to click the Sign Me Up button above so you won’t miss anything!

Quick and Tasty Cannellini Bean & Sausage Soup 1024 768 Mari Bickmore

Quick and Tasty Cannellini Bean & Sausage Soup

bean sausage stew 7I am still under the weather, still relying on DayQuil to pull me through and get some things done.  I am getting a lot of couch time, and the Australian Open is still keeping me company.  I am thankful for my freedoms today, just the freedom of watching tennis on TV without some Islamic maniac executing me for watching it, like those poor teen-aged boys who were executed by ISIS for watching a soccer game.  I think we should give Africa to the Muslims and never let them set foot on another continent.  Send them all there.  Okay, I’ve ranted.

How does one segue from that to soup?  Okay, there is no segue so I’ll just move right along.   What can I say? This is a great, hearty, aromatic soup…real comfort food.  The hubby loved it, it’s simple to make and, except for the sausage, it’s pretty darn healthy.

ingredients

  • 3 Tbsp olive oil, divided
  • 1-1/3 pounds Italian sausage links
  • 1 large onion, thinly sliced
  • 6 garlic cloves, finely chopped
  • 1 tsp thyme (fresh or dried)
  • Three 15-ounce cans cannellini beans, rinsed
  • 3-1/2 cups low-sodium chicken broth
  • Kosher salt, freshly ground pepper
  • 5 ounces baby spinach (about 10 cups)

preparation

1.  Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Remove sausage and set aside.bean sausage soup 2

2.  Heat remaining 2 Tbsp olive oil in a stockpot over medium heat . Add onion, garlic, and thyme. Cook, stirring occasionally, until onion is softened, 5-8 minutes.

3.  Add beans and broth, crushing a some beans with the back of a spoon to thicken sauce.  Cook until slightly thickened, 8-10 minutes.  I like it thicker so I mash a decent amount of beans.

bean sausage stew 3

4.  Season with salt and pepper.  I used a fairly spicy sausage so I didn’t use the pepper.

5.  Add spinach and cook until just wilted, about 2 minutes.

bean sausage stew 5

6.  Slice sausage and stir into stew; add water or broth to thin, if desired.

bean sausage stew 6

See how easy!

Don’t miss a post – subscribe!

Chorizo and Mushroom Fritatta 1024 768 Mari Bickmore

Chorizo and Mushroom Fritatta

fritatta 9I have been a little under the weather for a few days, so just laid in bed yesterday and watched a bunch of British mini series.  Caught up on what Lizzy and Darcy have been up to on Death Comes to Pemberley and seven (yes, count them — 7) episodes of Bletchley Circle.  That is seasons 1 and 2.  I don’t know if there are more. Oh, and I topped off the evening with an episode of Luther.  All I have to say is that DayQuil was my friend yesterday and is holding me up today, too.  I didn’t even have my laptop in the bed with me, just laid there not moving.

Today I have at least moved to the sofa and am watching the Australian Open.  I am also trying to catch up on things.  Still being disgusted by the Paris shootings and terrorist attacks worldwide by evil people.  Je Suis Charlie!  Did you know that on January 9 some of those same people attacked a worshipper  in Italy and commenced to destroy a large statue of the Virgin Mary and urinate on it??  Aren’t you disgusted?!  I am not Catholic and this disgusts me.  Well….off on a tangent again.

A few days ago I had a recipe laid out to make for that night and when I started pulling out my ingredients I found that I was missing a few things that I thought I had.  I was not a happy camper, but necessity, as they say, is the mother of invention.  Taking stock of the ingredients that I did have here is what I came up with.  Now knowing what constitutes a basic fritatta, you will be able to do the same thing!

Chorizo Frittata

Ingredients 
4 tablespoons olive oil, divided
2 small potatoes, sliced very thin
8 ounces crimini (baby bella) mushrooms, sliced
1/3 cup green onions, chopped
8 ounces bulk chorizo sausage
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
1-1/2 cup shredded Mexican cheese blend, divided
Kosher salt, freshly ground pepper

Preparation

1. Place a rack in upper third of oven; preheat to 350°.
2. Heat a Tbsp of olive oil in a 10-inch cast iron or nonstick ovenproof skillet over medium heat and cook chorizo until done and evenly crumblet.  Remove chorizo and set aside.fritatta 2

3.  Add 2 Tbsp of olive oil to skillet and then add potatoes, stirring often, until softened, about 5 minutes. Remove and set aside.

fritatta 44.  Add mushrooms and onions to skillet and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes. Remove and set aside.fritatta 6

5. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; stir in 1/2 cup cheese. Season with salt (about 3/4 tsp) and pepper.
fritatta 7

6.  Add remaining 1 tablespoon oil to the skillet. Arrange potatoes to cover bottom of skillet, then pour mushrooms evenly over the potatoes, then do the same with the chorizo.
7. Pour the egg mixture over the the potato, mushrooms, chorizo layers and evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes. fritatta 8
8. Sprinkle remaining 3/4 cup cheese over eggs and transfer skillet to oven.
9. Bake frittata until golden brown and center is set, 25-30 minutes.

fritatta 10

It just takes a click up on the left to subscribe!  Hope you enjoy!

Coq au Vin – In a slow cooker! 1024 689 Mari Bickmore

Coq au Vin – In a slow cooker!

coq au vin 9

I would have to say one of my favorite places to visit is France, from the eastern Atlantic shore to Paris down to Provence (especially in the lavender season), along the coast and over to the Dordogne, which is where I would love to live. So who else to take inspiration from but Julia Child. This is certainly not her classic coq au vin recipe, but I think a good adaptation. Sitting here in chilly winter weather, the rich, filling and flavorsome goodness of Coq au Vin just fit the bill. I made it fairly easy to make it in my slow cooker, yet it remians very close to the original. In the words of Julia Child “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” The only thing wrong with this recipe is that my kitchen window is not overlooking the Dordogne River.  The  sauce turns out so rich and wonderful! I love it served with mashed potatoes.

Ingredients
3-1/2 pounds skinless chicken thighs & legs (or a breast also if you like)
1/3 cup plus 1 Tbsp gluten-free flour or all-purpose flour
salt & pepper
3 tbsp olive oil
4 slices lean bacon
36 very small pearl onions peeled and left whole (or 18 larger ones – can use frozen)
½ lb sliced button mushrooms
½ lb sliced baby bella mushrooms
2-1/2 cups red wine (tested with cabernet sauvignon)
2 tbsp tomato paste
3 cloves garlic, crushed
1 large sprig thyme (or a generous 3/4 tsp dried)
1-1/4 tsp dried oregano
1 bay leaf
fresh parsley, chopped

Directions:
1. Place the chicken, flour, salt and pepper in a gallon size ziploc bag and shake well. Make sure the chicken is liberally coated with the flour mixture. This may have to be done in divided amounts.coq au vin

2. Heat the olive oil in a large skillet on medium high heat, then add the chicken pieces. You may have to use more olive oil that stated to brown your chicken.

coq au vin 23. Brown the chicken for about 2 minutes on either side until it turns a lightly golden color.
4. Stir the remainder of the flour from the bag into the browned chicken and transfer to your slow cooker.
5. In the same skillet, cook the four pieces of bacon until crispy. Remove onto paper towels to drain.

6. Also in the same skillet place the onions and mushrooms for about 4 minutes, stirring regularly, until glazed and shiny, then transfer the mixture into your slow cooker.
7. Crumble the bacon and add to the slow cooker.
coq au vin 48. Whisk the wine and tomato paste together lightly until the tomato
paste breaks down then combine with the garlic, thyme, oregano and bay leaf and add into the chicken mixture.

Cook on low for 6-7 hours or high for 3 1/2 – 4 hours.

The slow cooked chicken will fall easily from the bone into the sauce once done.

coq au vin 7

Excellent served with mashed potatoes and sprinkle with chopped parsley.

“Mise en place” a french culinary term which means organizing the process of cooking by making it more efficient, helping prevent mistakes or forgetting vital ingredients. Line up your spice jars and set out all ingredients before starting the first step. I recommend this for all recipes.

New Year’s Eve: Goofy’s Kitchen At Disneyland 577 1024 Mari Bickmore

New Year’s Eve: Goofy’s Kitchen At Disneyland

IMG_20141231_114520_864Happy Belated New Year EVERYONE! I barely got used to writing 2014 and now we are into 2015 already. Believe me when I say the older you get, the faster the years go by. It’s like hitting that downward, steeper slope and things are just rushing by, so start enjoying every minute or at least filling them. Enough of that!

I stayed to visit with my son, my lovely daughter-in-law and those fabulous granddaughters after everyone else went home from Christmas. For New Year’s Eve they have a tradition of taking the girls to Goofy’s Kitchen at Disney, so I tagged along. They had to make reservations somewhat far in advance and we had an 11:40 a.m. time slot for brunch. As usual, Disney does the service right. Included in the price was valet parking for three hours. goofy1WeIMG_20141231_132446_794 started off with a family picture taken with Goofy in his “kitchen,” and no wait at all for seating after that. The wait staff are quite attentive…again, this is a Disney operation. They are very focused on the children, making conversation, commenting on how cute they are or their clothes/costumes. This is great, after all you are coming here for the kids.  And it’s not just for holiday!  You can have this experience any day of the year!

As this is a character dining experience, you will have a character coming by your table regularly for photo ops and occasionally they gather and parade throughout the restaurant twirling napkins, which everyone is encouraged to do along with them. goofy4-001The kids loved this. Our day had Goofy, Pluto, Chip and Dale (stop it—the chipmunks), and Minnie Mouse. goofy5Apparently, the cast rotates so you never know who is going to be there on any given day, except for Goofy. He is always in the kitchen. You cannot book ahead knowing which characters will be there, sometimes the princesses, sometimes Snow White, Captain Hook. All you are guaranteed is Disney! Reservations can be made at 714-781-3463.

Now for the buffet. As my son said to me when I took a bite of the bread pudding, “it’s all about the kids.” I am not saying it is bad, but if you’re a foodie, well…. To be fair, for this type of buffet it is fine. I have read on some other reviews that “it was fabulous.” That is not true either. It is a sizeable buffet, so you will certainly have enough food to eat, and there is a large selection of food that your children will eat. I guess they are known for the peanut butter and jelly pizza. Our munchkins did not want that, but they did have plenty to eat. There were eggs, sausage, bacon, eggs benedict, and they were making fresh omelets. They had little Mickey Mouse waffles and pancakes. There was also a lunch bar with teriyaki chicken, a creamy pasta, veggies. There was a pizza/mac&cheese station, a fruit station, a dessert station and ice cream. Definitely quantity. If you just wanted to eat well, your $39+tax (brunch on New Year’s Eve) could be spent on finer dining; however, remember, that is not why you are here. You are here for the amusement, laughter, and wonder that is Disney!

IMG_20141231_121500_826 IMG_20141231_121508_678 IMG_20141231_121513_915 IMG_20141231_121521_955 IMG_20141231_121542_143 IMG_20141231_121546_655 IMG_20141231_121556_292

After you are finished, there is Downtown Disney. I have never been here, but it is highly reminiscent of Universal CityWalk. After all, they are just outdoors malls, heavy on the Disney in this case. It is just past Christmas and what better time to be here than with all the holiday decorations! IMG_20141231_132510_040Who knew there was an Elsa and Anna store that has a hair salon for little ones that does glitter do’s and sells everything Frozen that you can imagine? I can remember the first time I went to Disneyland, driving from Texas when I was 10 years old. The feeling of the memory is totally wonder and amazement. The shopping they had at the time wasn’t all Disney products by a long shot, but was certainly equal to it in the eyes of the 10-year-old that I was. I came home with a Marie Antoinette doll that is packed in one of my boxes to this day. I just hope that my granddaughters have that same sensory experience and future memories of awe when they come here, but I have to wonder about that because they have so much more input than I ever imagined at that age.

goofy6 goofy8IMG_20141231_132052_452

RESOLUTIONS and GREEN ZEN SOUP 1024 768 Mari Bickmore

RESOLUTIONS and GREEN ZEN SOUP

green soup 6

I just returned home from Christmas holiday in Southern California where it was in the 70s and sunny. Lucky when I got home it was sunny….and 23 degrees! Yuch! I just had to say that.

I have been thinking about New Year’s resolutions (better late than never). I typically don’t make any firm resolutions anymore, and that hasn’t exactly changed. However, as the years have begun to race by and I ponder the fact that I don’t feel like I am fulfilling every moment with positives, I figured I’d at least have an outline of resolutions, of a sort. I don’t want to write down things that I cannot accomplish and just feel bad about it, so I’m keeping it fairly simple, so here are my thoughts:
1. Try not to waste so much time; i.e. watching too much TV, spending too much time looking at random things on the internet.
2. Focus on learning, expanding my base of knowledge, self-improvement; i.e. really learning a second language, scripture study and spirituality, take new design classes, or find an entirely new business to try.
3. Make a bucket list and start marking them off; even things that seem unrealistic. Go big or go home, know what I mean?!?! Someone told me that dividing it into categories, such as weekend-type items, week-long items, month-long items, etc. might make the list easier to use.
4. Try to have a healthier lifestyle; i.e. eating, exercise, work hard with physical therapy to get my gimpy foot healed enough to jump back into tennis.
5. Work at relationships; expand my circle of friends, let my family know how much I love them all the time. As an aside to this, I want to perform some type of service for random people as often as possible…I am not great at thinking about this, so it will be a definite process for me. I know “pay it forward” is an old cliche now, but that probably sums it up.

Okay, it does seem like more than an outline and somewhat less than simple. It is doubtful that I will be marking any of these off as complete as they are more of a process, but I hope when the year comes rushing to a close I will look back and see changes and improvement in my lifestyle (and I won’t see 10 more pounds but 10 less). Maybe I will have learned a thing or two and have seen some interesting places and feel like I have and will continue to make a difference in this world, however small it may be.

In the vein of the healthy aspect of my list, this soup is amazingly good for you food! After all the holiday food and eating out I have done since Thanksgiving, I should eat this everyday for weeks to lose those holiday pounds. But we all know that I might post a recipe for donuts next week or a new cream sauce. This is kind of a template recipe, as you can play with your favorite green veggies and make it your own. I don’t think I have made it exactly the same twice, but this is my favorite.

Green Zen Soup

Ingredients
3 Tbsp extra virgin olive oil
2 large yellow or Vidalia onions
2-3 cloves garlic, chopped
1-1/2 tsp salt divided
½ cup arborio or long-grain white rice
1 lb greens (kale, green/Swiss chard, or mustard greens – or a blend; my favorite is half kale and half Swiss chard)
12 cups spinach (about 12 oz)
2 cups chopped broccoli florets
4 cups vegetable or chicken broth
½ tsp cayenne pepper
1-1/2 Tbsp lemon juice

1. On high heat, heat oil in large skillet. Add onions and ½ tsp salt.
2. Stir until onions begin to brown; about 5 minutes.
3. Add 2 tsp water, reduce heat to low and cover. Stir frequently and cook until onions are caramelized; about 25 minutes. In the last 5 minutes of cooking, add the chopped garlic.

green soup 1
4. In the meantime, combine 4 cups of water, the ½ cup rice, and a generous teaspoon of salt in a soup pot or dutch oven and bring to a boil.
5. Reduce heat to simmer and cook, covered, for 15 minutes.
6. Trim any tough stems or ribs from the greens and chop. Even kale that is already chopped in the package may have tough stems and ribs.
7. When the rice mixture has cooked for 15 minutes, stir in the broccoli and cook on low for 5 minutes, then add the greens and simmer for 10 minutes.
8. When onions are caramelized, stir in 1/4 cup of the broth and add to the greens mixture, along with the spinach, remaining broth and cayenne.
9. Return to a simmer, and cook until the spinach is tender; aobut 5 minutes.

green soup 2
10. In batches, puree the soup in a blender, then add the lemon juice when all the soup is combined together in a large bowl or pot. Garnish with olive oil and/or feta cheese (optional).

Eat that everyday for a week and call me.

green soup 7green soup 5