The post Vegetable Bake appeared first on Florida Girl Cooks.
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Vegetable Bake
Ingredients
1/4 cup extra-virgin olive oil, plus extra if required
1 large onion, thinly sliced
3 garlic cloves, sliced
800 g large potatoes , chopped into 1cm cubes
6 medium tomatoes, thinly sliced
1 Malanga, peeled and cubes
1 Routabaga, cubes
1 lb purple potatoes
1 lb carrots, thinly sliced
1 cup kale, coarsely chopped
1 – 16 0z can tomato paste
1 tbsp dried oregano
2 tbsp flat-leaf parsley, finely chopped
Prepare
1. Preheat the oven to 400 degrees F.
2. Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened.
3. Add tomato paste, stir and simmer just three minutes.
4. Chop all vegetables and heat some olive oil in dutch oven medium heat and cook the vegetables adding more oil if necessary, for 5–7 minutes, until softened and golden.
5. Sprinkle with oregano and parsley and season generously with sea salt and ground black pepper. Drizzle with a little more olive oil before transferring to oven.
6. Roast for 50 minutes or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
- 1/4 cup extra-virgin olive oil, plus extra if required
- 1 large onion, thinly sliced
- 3 garlic cloves, sliced
- 800 g large potatoes , chopped into 1cm cubes
- 6 medium tomatoes, thinly sliced
- 1 Malanga, peeled and cubes
- 1 Routabaga, cubes
- 1 lb purple potatoes
- 1 lb carrots, thinly sliced
- 1 cup kale, coarsely chopped
- 1 - 16 0z can tomato paste
- 1 tbsp dried oregano
- 2 tbsp flat-leaf parsley, finely chopped
- Preheat the oven to 400 degrees F.
- Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened.
- Add tomato paste, stir and simmer just three minutes.
- Chop all vegetables and heat some olive oil in dutch oven medium heat and cook the vegetables adding more oil if necessary, for 5–7 minutes, until softened and golden.
- Sprinkle with oregano and parsley and season generously with sea salt and ground black pepper. Drizzle with a little more olive oil before transferring to oven.
- Roast for 50 minutes or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
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]]>The post BUTTERNUT SQUASH SOUP appeared first on Florida Girl Cooks.
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Butternut Squash Soup
Ingredients
3 tbsp. clarified butter
1/2 cup diced onion
3 cups diced and seeded peeled butternut squash
2 cloves garlic
4 cups chicken broth
1 tsp salt
1/2 tsp. black pepper
1/4 cup heavy cream (if you’re feeling naughty)
Prepare
1. Prepare produce as needed.
2. In a large pot, melt the butter over medium heat, swirling to coat the bottom of the pot. Add onion and cook until translucent, 2 to 3 minutes. Add the squash and garlic and still until the garlic becomes aromatic, about 1 minute.
3. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from heat.
4. In one or two batches, transfer soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot.
5. Heat the soup over medium-high until it thickens. Add heavy cream if you’d like to incorporate into this recipe at this time and cook for 5 more minutes .
5. Heat soup for 7-10 more minutes and season with salt and pepper. Serve and enjoy!
- 3 tbsp. clarified butter
- 1/2 cup diced onion
- 3 cups diced and seeded peeled butternut squash
- 2 cloves garlic
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp. black pepper
- 1/4 cup heavy cream (if you're feeling naughty)
- Prepare produce as needed.
- In a large pot, melt the butter over medium heat, swirling to coat the bottom of the pot. Add onion and cook until translucent, 2 to 3 minutes. Add the squash and garlic and still until the garlic becomes aromatic, about 1 minute.
- Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from heat.
- In one or two batches, transfer soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot.
- Heat the soup over medium-high until it thickens. Add heavy cream if you'd like to incorporate into this recipe at this time and cook for 5 more minutes .
- Heat soup for 7-10 more minutes and season with salt and pepper. Serve and enjoy!
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]]>The post MATZOH BALL SOUP appeared first on Florida Girl Cooks.
]]>Matzoh Ball Soup
Ingredients
6 eggs
6 Tbs. melted chicken fat or vegetable oil
12 1/2 cups chicken stock
3 boxes matzoh meal
1 seasoning packet from matoh meal box
1 tsp. salt, plus more, to taste
1/4 tsp. freshly ground pepper
3 Tbs. chopped fresh dill
2 Tbs. minced shallots
1 carrot, peeled and finely grated
2 cups peeled and finely diced carrots
Prepare
1. In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended.
2. Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1/2 hour.
3. In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Pour in contents of one matzoh seasoning packet and stir.
4. Meanwhile, with wet hands, gently form the matzo meal mixture into small balls about 1.5 inches in diameter.
5. Slip the matzo balls into the simmering stock.
6. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
7. Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat.
8. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
9. Using a slotted spoon, transfer the matzo balls to a bowl.
10. Strain the stock into a clean pot and return the matzo balls to the soup.
11. Ladle the soup and 1 matzo ball into each of 6 warmed bowls.
12. Garnish with the sautéed carrots.
- 6 eggs
- 6 Tbs. melted chicken fat or vegetable oil
- 12 1/2 cups chicken stock
- 3 boxes matzoh meal
- 1 seasoning packet from matoh meal box
- 1 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper
- 3 Tbs. chopped fresh dill
- 2 Tbs. minced shallots
- 1 carrot, peeled and finely grated
- 2 cups peeled and finely diced carrots
- In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended.
- Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1/2 hour.
- In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Pour in contents of one matzoh seasoning packet and stir.
- Meanwhile, with wet hands, gently form the matzo meal mixture into small balls about 1.5 inches in diameter.
- Slip the matzo balls into the simmering stock.
- When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
- Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat.
- Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
- Using a slotted spoon, transfer the matzo balls to a bowl.
- Strain the stock into a clean pot and return the matzo balls to the soup.
- Ladle the soup and 1 matzo ball into each of 6 warmed bowls.
- Garnish with the sautéed carrots.
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]]>The post LATKES appeared first on Florida Girl Cooks.
]]>Note the original recipe called for vegetable oil and since we are trying to be more health conscious we substituted it with canola oil! 
Ingredients
1 cup sour cream
1/4 cup chopped fresh chives
Salt and pepper
1 lb. large yukon gold potatoes
1/2 large onion
2 tbsp. potato starch
2 eggs, beaten
canola oil, for frying
Prepare
1. In a small bowl, combine the sour cream and chives; season with salt and pepper.
2. Using a box grater set in a wide, shallow bowl, coarsely grate the potatoes and onion; stir to combine.
3. Using your hands and working in batches, squeeze out as much liquid as possible; transfer the potato-onion mixture to a bowl.
4. Stir in the potato starch and 1 tsp. salt.
5. Mix in the eggs.
6. Transfer the mixture to a fine strainer; drain.
7. In a large skillet, add enough oil to measure a depth of 1/4 inch, then heat over medium heat.
8. Working in 2 batches, scoop 1/4-cup mounds of the mixture onto a cutting board and flatten to form 3-inch-wide pancakes.
9. Using a spatula, place the pancakes into the pan and cook, turning once, until golden, about 5 minutes; drain.
10. Sprinkle with salt and serve with the chive sour cream.
- 1 cup sour cream
- 1/4 cup chopped fresh chives
- Salt and pepper
- 1 lb. large yukon gold potatoes
- 1/2 large onion
- 2 tbsp. potato starch
- 2 eggs, beaten
- canola oil, for frying
- In a small bowl, combine the sour cream and chives; season with salt and pepper.
- Using a box grater set in a wide, shallow bowl, coarsely grate the potatoes and onion; stir to combine.
- Using your hands and working in batches, squeeze out as much liquid as possible; transfer the potato-onion mixture to a bowl.
- Stir in the potato starch and 1 tsp. salt.
- Mix in the eggs.
- Transfer the mixture to a fine strainer; drain.
- In a large skillet, add enough oil to measure a depth of 1/4 inch, then heat over medium heat.
- Working in 2 batches, scoop 1/4-cup mounds of the mixture onto a cutting board and flatten to form 3-inch-wide pancakes.
- Using a spatula, place the pancakes into the pan and cook, turning once, until golden, about 5 minutes; drain.
- Sprinkle with salt and serve with the chive sour cream.
The post LATKES appeared first on Florida Girl Cooks.
]]>The post CARROT GINGER SOUP appeared first on Florida Girl Cooks.
]]>Want a warm soup with a spicy kick to accompany one of these oh-so cool, sunset lit evenings? This carrot ginger soup is just the soup for you! I’ve made this Williams-Sonoma recipe once before and it definitely will not be the last time I make it in my house! It’s intricate flavor with a good dose of vitamin C is sure to leave you comforted and feeling healthy while keeping the fall blues and colds away. I hope you enjoy a bowl or maybe two!
Carrot Ginger Soup
Ingredients
For the chicken stock:
6 lb. chicken backs and necks
1 large or 2 medium yellow onions, quartered
through the stem end
1 large carrot, peeled and cut into 1-inch lengths
1 large celery stalk with leaves, cut into 1-inch
lengths
1 garlic clove, peeled
3 or 4 fresh flat-leaf parsley sprigs
1 bay leaf
8 to 10 whole peppercorns
1 large sweet onion, such as Vidalia or
Walla Walla
1 lb. carrots
2 garlic cloves
2-inch piece fresh ginger
1 orange
2 Tbs. unsalted butter
1 tsp. kosher salt
1⁄8 tsp. freshly ground pepper
Several blades of fresh chives
Prepare
Combine the stock ingredients
In an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.
Bring the stock to a boil
Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.
Simmer the stock
Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1¿2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.
Strain the stock
Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.
Cool and defat the stock
If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.
Prepare the vegetables
First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1¿4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1¿4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.
Prepare the ginger and orange zest
Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1¿2 tsp. Use the same fine rasps to grate 1¿2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.
Sweat the vegetables
Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.
Simmer the soup
Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.
Puree the soup
Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)
Finish the soup
Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.
Adjust the seasonings
Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.
Serve the soup
Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately. Serves 4.
Chef’s Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, “Prepare the vegetables.”
Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an overseasoned soup.
- 6 lb. chicken backs and necks
- 1 large or 2 medium yellow onions, quartered
- through the stem end
- 1 large carrot, peeled and cut into 1-inch lengths
- 1 large celery stalk with leaves, cut into 1-inch
- lengths
- 1 garlic clove, peeled
- 3 or 4 fresh flat-leaf parsley sprigs
- 1 bay leaf
- 8 to 10 whole peppercorns
- 1 large sweet onion, such as Vidalia or
- Walla Walla
- 1 lb. carrots
- 2 garlic cloves
- 2-inch piece fresh ginger
- 1 orange
- 2 Tbs. unsalted butter
- 1 tsp. kosher salt
- 1⁄8 tsp. freshly ground pepper
- Several blades of fresh chives
- Combine the stock ingredients
- In an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.
- Bring the stock to a boil
- Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.
- Simmer the stock
- Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1/2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.
- Strain the stock
- Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.
- Cool and defat the stock
- If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.
- Prepare the vegetables
- First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1/4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1/4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.
- Prepare the ginger and orange zest
- Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1/2 tsp. Use the same fine rasps to grate 1/2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.
- Sweat the vegetables
- Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.
- Simmer the soup
- Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.
- Puree the soup
- Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)
- Finish the soup
- Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.
- Adjust the seasonings
- Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.
- Serve the soup
- Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately.
- Chef's Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, "Prepare the vegetables."
- Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an over-seasoned soup.
The post CARROT GINGER SOUP appeared first on Florida Girl Cooks.
]]>The post SWEET POTATO FRIES appeared first on Florida Girl Cooks.
]]>Sweet Potato Fries
Ingredients
2 medium sized sweet potatoes
1 tbsp. olive oil
1 tsp sea salt
Prepare
1. Preheat oven to 400 degrees.
2. Peel the sweet potatoes, then chop into thin 1/4 inch strips.
3. Place the cut sweet potatoes on a baking sheet and drizzle with olive oil followed by sprinkling the seal salt. Toss until combined.
4. Roast in the oven for 30-35 minutes, or until crispy on the edges.
5. Serve and enjoy!
- 2 medium sized sweet potatoes
- 1 tbsp. olive oil
- 1 tsp sea salt
- Preheat oven to 400 degrees.
- Peel the sweet potatoes, then chop into thin 1/4 inch strips.
- Place the cut sweet potatoes on a baking sheet and drizzle with olive oil followed by sprinkling the seal salt. Toss until combined.
- Roast in the oven for 30-35 minutes, or until crispy on the edges.
- Serve and enjoy!
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