Mushroom and Artichoke Soup

Posted on January 26, 2014 by kaprise

I’ve been sick the last couple of days, the kind where you are just plain passed out on the couch and drooling. So when I finally managed to peel my tired and sick body off the couch, I wanted something hot and delicious. Luckily, I had a container filled with roasted mushrooms and some spare artichoke quarters languishing in a jar… so I thought… SOUP! Since I was fuzzy from sleeping 2 days straight, I put on some good music and chopped methodically while I simmered up this soup. Turns out, this is just what I needed.

Mushroom and Artichoke Soup (A little bit of this and that from the Kaprise Kitchen)

2 cups of roasted mushrooms (I made mine like this), finely chopped
1/2 cup of canned artichokes (the ones I had are marinated in oil and Italian spices, but plain should be just fine), finely chopped
1 medium sized yellow onion, finely diced
4 cloves of garlic, smashed and finely chopped
2 tablespoons of butter
2 tablespoons of olive oil
salt and pepper
pinch of cumin, paprika, and whatever other spices you want!
1 cup of water

If you haven’t already, finely chop all of the ingredients.
In a pot, heat the butter and olive oil
Gently stir in the onion, cooking until translucent and sweet. Add the garlic and cook for a few minutes.
Stir in the mushrooms and artichokes.
Add 1 cup of water and bring to a simmer
Season accordingly.
DONE!

Easy Peasy! This is easily made vegetarian by just using olive oil…. I ate mine with some seared scallops, but you can add or leave out protein as you see fit!

I hope you are all staying warm! It’s been freezing out here, and much to my dismay, my dog LOVES being outside in the snow and ice.

Itty Bitty One Bite Calzones (Kinda…)

Posted on June 22, 2013 by kaprise

You guys. I did a bad thing. I made these… and instead of sharing? I ate them all.

So. First, these aren’t calzones. Sorry if I roped you in based on that information. Misleading title huh? But I didn’t actually know what to call these little things because they aren’t dumplings, or calzones, or really anything. Instead – it’s just a crispy shell filled with mozzarella and tomato sauce… which is really what a calzone is, but baked. These babies are fried.

Anyway… before we get to the recipe, as always I have some rambling to do (you love my rambles, you do!). In college, I used to order a pizza, sit, and eat each and every single piece by myself while I studied. I could normally polish off the entire pizza in an hour, sometimes longer if I was actually studying. Well, one day my best friend Corinne caught me in the act and to this day, she won’t let me live it down. She thinks it’s hilarious that I used to regularly stuff down entire pies of pizza. Small confession: I definitely did this in my last year of law school.

Oh right… back to the calzone-things. There used to be a delivery place that would deliver amazing calzones at my undergrad. I don’t know if they still do and it’s been so long that the name escapes me… but Corinne and I used to eat calzones in the library, hung over, and working. I know… I’m painting such an attractive picture of my college years, aren’t I? So, I’ve been thinking about teeny ones, like one bite calzones for the longest time because everyone likes finger food. And, for me, I like more sauce and more cheese and less bread than a normal calzone offers. Originally, I thought about doing this little recipe in actual yeast raised pizza dough, but then I forgot to buy yeast. So then I was thinking pie crust, but I got lazy and decided on wonton wrappers. I always have a package or two of wonton wrappers in my freezer, so it worked out. I’m cleaning my fridge and making my food-dreams come true.

Right on. Here we go. So before we get started, I highly recommend using a splatter guard. It’s one of those mesh things that you pop over the top of frying pans to prevent oil splatters. I really debated on making these at all because frying anything “wet” like tomato sauce can be a HUGE problem and lead to really dangerous splattering oil. And then after I made them, I debated on posting them here, because I don’t like the idea that anyone makes something I recommend and gets hurt. However… I decided as I was cleaning that you are ALL adults and I am giving you the appropriate warning so there it is. BE CAREFUL!

Kaprise Kitchen’s Itty Bitty One Bite Faux Calzones

2 Mozzarella sticks
16 small circular wonton wrappers
1/4 cup of chunky tomato sauce*
1/4 cup of vegetable oil

*** I recommend using the chunkiest sauce you have so that you can eliminate the more fluid and liquid-y parts of your sauce. I made sauce from whole canned tomatoes a few days ago, so I used the chunks of tomatoes from that sauce only. The reason for this is that in case your wrapper leaks as you fry, the sauce won’t hit the oil and turn into a fountain of spluttering hot oil.

Cut the mozzarella sticks down the length and then into fourths. You should get 8 thin rectangles from each stick (16 total)
Lay out the wonton wrappers and place one mozzarella segment in the center of each
Using a small spoon, add a small dollop of sauce on each circle
Seal the circles with a dab of water and press firmly so that the wrappers are 100% sealed. You want to give yourself a little room as you seal these. The sauce and cheese will puff a bit as you cook so you should give them room to move around without breaking the seal of the wrapper.
In a pan, heat the oil and drop a piece of wrapper in to check the temperature. You want a gentle bubble of oil
Gently place each “calzone” into the oil, giving plenty of space
Fry on each side for about 1 minute, or until golden brown.
If cheese or sauce leaks from your wrappers and causes the oil to splutter, step back until the oil has stopped spluttering before removing the little calzone. Better to have burnt food than burnt body parts.

I hope you enjoy this recipe! I can see this being versatile and becoming as down to earth or as sophisticated as you want. This would even be good with a dollop of goat cheese and fig spread!!

Have a great weekend everyone!

xoxo-H

Listen When I Sing This Song (+ the BEST Baked Ziti)

Posted on June 9, 2013 by kaprise

Today… Today I was ravenous… After my run, I demolished an entire tray of sliced carrots and hummus. Then I ate a cheeseburger. Then I spent three hours thinking about how I was SO hungry. Clearly, my body was telling me to eat something! But then I got super, uber fixated on cheesy pasta. So. I made it.

The first time I had baked ziti was at my friend Deirdre’s house. Her mom asked me to come over to play, and I was SO excited. I shouldn’t have been so excited, the minute I arrived Deirdre and I were planted firmly at the kitchen table and told to work on Algebra together while Deirdre’s mother whipped up dinner. Despite being forced to do homework on my “play” date, I was thrilled because Deirdre’s mother made us this thing called “baked ziti.” I distinctly remember wolfing down more than my fair share. It was hot, cheesey, and absolutely amazing. I loved it.

I made baked ziti for years, and it has always been one of my favorites. I made it for my 16th birthday celebration, but I can’t remember having made it since (… seriously?!). Anyway, I read a couple recipes on my phone before running through the grocery and grabbing the ingredients. From start to finish it took me about an hour and 15 minutes, but it was an active 1 hour and 15 minutes. Either way, baked ziti is always worth the elbow grease!

Kaprise Kitchen’s So-Hungry-I-Can’t-Focus-On-Anything-But-Food Ziti (inspired by several different recipes online, and Deirdre’s mom)

28 oz can of whole tomatoes (you may choose to use more tomatoes if you like to keep extra sauce for rainy days. I did!!!)
1 bunch of basil
1 bunch of parsley
1 bay leaf
2 tablespoons of chopped garlic
1 yellow onion, minced
2 tablespoons of olive oil
salt/pepper
1 pound of uncooked pasta
15 oz of full fat ricotta cheese
12 to 16 oz of full fat mozzarella, shredded (also. seriously. NEVER buy that preshredded stuff. It’s bad. VERY bad)

If your oven takes 10000000 years to preheat, now is the time to fire up that babd boy. 375 degrees F.
In a large pot, bring a large quantity (enough for 1 pound of pasta) to boil. Salt lightly.
In another large pot, heat olive oil over medium heat
Mince the onion (really more of a petit dice) and add to the olive oil.
While your onion is softening, peel and smash about 3-4 cloves of garlic. Chop finely and add to onions. Continue to cook gently, be sure not to let the garlic or onion brown. You just want them to be nice and translucent.
Add tomatoes to the garlic/onion. Break apart the whole tomatoes with a fork. Continue on medium/high heat
While your tomato mixture is heating up, your water should boil. Add your pasta and cook for 2 minutes less than al dente. Set a timer so you don’t forget!
As your tomatoes heat, finely chop your fresh basil and parsley. I added a very generous 1/4 cup of chopped herbs, but feel free to adjust based on your preferences.
Add the herbs to the tomatoes, cover and bring the tomato sauce to a boil. I don’t like to cook the heck out of the sauce, so just as it gets to a boil, I turn the heat off.
Now… your pasta timer should have beeped, so drain your pasta in a colander. Shake the excess water from the pasta and return to the pot.
In the pot, add the ricotta cheese and 1/2 of the shredded mozzarella (I added some more chopped herbs too) and 1/2 of the tomato sauce. Stir until the noodles are evenly coated.
Spread your pasta into a large casserole dish (or two separate ones like I did). Dot the top of the pasta with the remaining tomato sauce. Sprinkle with the remaining mozzarella.
Pop into the over for 20 minutes, or until the cheese has bubbled a bit.
ENJOY!

Leftovers keep well for up to 4 days in a tightly sealed container. When reheating, add a little extra tomato sauce to the pan/plate/whatever to help the pasta perk up a bit.

I would have taken pictures, but I was so busy burning my tongue and wolfing this down that I didn’t. Also. Baked ziti photographs pretty terribly, so I doubt you’re missing much.

What did you eat for dinner?

Gingery Grilled Avocado and Steak Salad

Posted on May 16, 2013 by kaprise

I’m sure you guys have gathered that I LOVE steak, avocado, and ginger… so naturally I put them all together in this salad for lunch. With ice cold tea, this was the perfect springy lunch. I splurged and bought an organic, grass fed Australian steak.

8 ounces of good steak
1 avocado
3 slices of ginger
1 bunch of arugula (or other lettuce)
1 bunch of sugar snap peas
Salad dressing of your choice

Sprinkle steak with good salt and grill. I like mine rare, so I grilled accordingly.
Once your steak has been grilled, let it rest
While the steak is resting, brush the avocado and ginger with a little olive oil. Grill for just a few minutes
Arrange the salad in your favorite bowl and sprinkle with your favorite salad dressing.

*The grilled ginger is rather bitter, but tossed with the salad it imparts a light gingery flavor.

🙂 Enjoy!

Double Dose of Vegetables Pad Thai

Posted on April 10, 2013 by kaprise

I went to Thailand last year, and for someone who had not really appreciated Thai food, I came back with an extremely healthy appetite for Thai food. Unfortunately, New York is not a bustling metropolis that contains much Thai food (please correct me if I’m wrong! I haven’t been able to find anywhere to remotely resembles delicious Thai food!).

My sister introduced this recipe to me a year ago, and it has been on steady rotation in my cooking repertoire. The recipe is simple and the result is a stunningly delicious rendition of Pad Thai. You can find the complete recipe at Health-Bent, an extremely well written and thought out Paleo blog with gorgeous pictures and recipes. Health-Bent’s Paleo Pad Thai.

Here are some pictures from my latest run at Paleo Pad Thai.

I normally make a double batch and store it in the refrigerator in 1 serving portions. I just grab a container at a time and toss it with some grilled shrimp or chicken over high heat and eat! Quick and delicious way to get your protein and vegetables in one delicious bowl!

Oh… and in case you find yourself in Bangkok? This is the Pad Thai I am raving about! It is seriously amazing.

You can find this Pad Thai in Bangkok at Pad Thai Thip Samai (aka Pad Thai Pra-Too Pee). Located at Khaosarn Road. Here is the address and website: 313 Mahachai Road, Phra Nakorn (http://www.thipsamai.com/)

Spiced Pea Stew

Posted on March 13, 2013 by kaprise

I don’t really like the idea of pea soup. I find it is always a bit too creamy or sweet or weird. Anyway, it was raining yesterday and I felt like soup. I was going to make chicken-something-something soup with some leftover chicken I had in the freezer, but then I found two bags of sad little peas and immediately changed my mind.

This soup isn’t pretty… but it sure beats the hell out of those weird pea soup recipes you see. It’s chunky, spicy and just delicious.

Spice Pea Stew (Kaprise Kitchen Original)

3 cups of frozen peas, rinsed under cold water
1 medium onion, diced
1 cup of chopped beet greens (you can use spinach, kale, or any other green you would like)
3 stalks of celery, diced
1 teaspoon of cumin
1 teaspoon of paprika
1/2 teaspoon of spicy pepper flakes
3 tablespoons of butter (or olive oil)
1 teaspoon of salt
1 teaspoon of cracked black pepper

In a heavy bottomed pan, melt butter over medium heat
Saute onions until soft and translucent
Add beet greens and continue to saute over medium heat until soft
Add in celery and peas
Smoosh (hehe… smush? squish?) the peas with the back of a ladle. I squish about 1/2 so that there is texture to my stew (Alternatively, you could blend 1/2 of the mixture with an immersion blender or other device for a smoother texture).
Add all of the spices (you may want to add in increments so that you can adjust accordingly). Taste, and adjust the seasonings as needed.
Just cover the vegetables in filtered water, cover and bring to a boil
Lower the temperature and simmer for 20 minutes
Serve and enjoy!

Hot Pink Vegetable Summer Rolls

Posted on March 7, 2013 by kaprise

This past weekend, I went to a sushi place with a friend where you fill out one of those little paper sheets… I bubbled the wrong one and I didn’t get to eat what I wanted! Which concerns me because I really wanted a cucumber roll and because I just finished a bubble-in bar exam…

Regardless, I had vegetable rolls on the brain so I whipped these up. I had a stroke of genius when I saw the bright red poaching liquid, and steeped my rice paper in the colored water to get these beautiful hot pink wrapped summer rolls. I experimented by brushing them wrappers with the poaching liquid instead of steeping them. The difference is the intensity of the color of the wrapper. If you prefer the darker wrapper, steep the wrappers.

I imagine that making these in all sorts of different colors for a themed party would be fun, or perhaps if you have children making these brightly colored rolls together might encourage them to consume more vegetables.

Party, children, or not… these are delicious and packed with fresh vegetables to get you ramped up for the spring!

Hot Pink Vegetable Summer Rolls (Kaprise Kitchen)

1 pound of beets
7 carrots
4 kirby cucumbers
1 bunch of cilantro
1 bunch of mint
1/2 pound of mung bean sprouts
rice paper wrappers

Wash, peel, and quarter the beets. In a saucepan, cover the beets with water and boil with a pinch of salt for 30 minutes, or until tender.
While your beets boil, wash all of your vegetables and let them drain on a paper towel covered baking sheet (or clean dish towel, if you are more environmentally friendly than I).
Cut the cucumber and carrots into batonnets
Once the beets have been boiled and cooled a bit, also cut those into batonnets, reserving the boiling liquid.
In a large bowl, pour the warm beet liquid (or simply warm water for non-colored summer rolls). Make sure your water isn’t too hot or the wrappers will get too soft and rip.
Gently dip the wrappers into the water, making sure to coat both sides with the water. The wrapper should absorb some water, but still be firm. The wrapper will continue to absorb water as you work, and soften. Remember, you can always dab a little more water if your wrapper is too sticky or too firm.
Place the wrapper on a cutting board (or smooth surface), add filling, roll… and enjoy!!

Baked Ginger Carrot Quinoa

Posted on February 23, 2013 by kaprise

Baked Ginger Carrot Quinoa (Imagined up while driving)

1 cup of uncooked quinoa
8 carrots shredded (should equal 2 1/2 cups)
1 cup of chopped broiled brussel sprouts (feel free to substitute with any cooked green)
1 tablespoon of fresh ginger, chopped finely
1 tablespoon of grainy mustard
1 teaspoon of cumin (feel free to scale back… my older sister tells me I’m heavy handed with cumin)
1 teaspoon of salt
1 teaspoon of pepper
4 eggs, whiskey
3 tablespoons of olive oil

Before we get started – I am going to suggest that you add the spices in increments. I really wanted a gingery-carrot flavor so I was heavy handed with my ginger, but for those of you who are less inclined towards ginger, cumin, and mustard, you should add in small increments so that you can season accordingly. The result I got was a mildly spicy quinoa cake with a crispy exterior and squishy inside… so if you want even MORE ginger, go for it!!!

Thoroughly wash quinoa in a mesh sieve
Bring quinoa to a boil in 2 cups of water. Once the water comes to a rolling boil, lower the heat to low/medium and cover. Cook for 20 minutes, or until the quinoa has cooked through. Fluff with a fork and let it cool.
In a large bowl, combine the shredded carrot and brussel sprouts
Add the quinoa and stir until well combined.
Slowly add your spices until you get the flavor profile you like. Keep in mind that the ginger will mellow significantly as you cook.
Mix in whisked eggs until well combined.
Drizzle olive oil on a cooke sheet. I used a foil covered sheet, but still found that I got a little sticking, so I recommend using a non-stick surface and plenty of oil. I don’t think parchment paper will work since it will absorb the moisture, but perhaps a silicone baking sheet, or an enamel pan would work. Let me know in the comments if you end up finding a better solution than tin foil!
Measure out 1/3 cup fulls of quinoa. Pat into circles and place evenly spaced on a cookie sheet
Bake at 400F for about 30-40 minutes, or until the bottoms have browned and the insides are cooked through. I drizzled a little extra olive oil at the 1/2 point.
Enjoy with salad!!!

I hope you guys enjoy this variation of quinoa patties. I felt like I needed to come up with one that didn’t require me hovering over sputtering oil, and this was just the ticket.

Garlicky Parsley Buttered Mussels

Posted on February 15, 2013 by kaprise

Today, I went for a run, and then I got back and ate two bars of caramel chocolate before deciding to join the adult world and eat real food.

I saw these mussels in the freezer, and decided that a quick bake in the oven with some garlicky sauce would be just the ticket for an adult (and not chocolate/sugar) filled meal. Bonus points for being paleo friendly.

Garlicky Parsley Buttered Mussels (an inspired Kaprise Kitchen original)

1 pounds of mussels (I used frozen ones that were already shelled)
1 tablespoon of butter
1 1/2 tablespoon of chopped garlic
1 small bunch of parsley chopped to bits (haha I felt like saying “chopped to bits”)
Salt and pepper to taste
1/4 cup of macadamia nuts, smashed (with a wine bottle)

Arrange mussels in a baking sheet, you may use a rack like I did, or simply let them rest on the sheet
In a small heatproof bowl, melt the butter and stir in the parsley and garlic. Salt and pepper to taste
Gently spoon the mixture over the mussels
Top with a sprinkle of your “smashed” macadamia nuts
Bake at 400F for 20 minutes, or until cooked through.

While my mussels baked, I made a quick mushroom pasta and threw the mussels and a little bit of the baking liquid over it before devouring. Delicious!!!

Note: I baked mine in a small convection toaster oven… the best place to make food for one or two.

Sweet Potato Baja Fish Bites

Posted on February 13, 2013 by kaprise

Guys… Baja fish. It’s tender, delicate, and delicious. Mine was prepared simply… just a tiny pinch of salt and a light dusting of flour before being pan fried in olive oil. Can I just tell you? AMAZING!

I had a few pieces of fish left over, and I couldn’t stop thinking about ways to prepare the fish. Scallion? Ginger? Salad? Sandwich?! Then I thought, “BITE-SIZED!” and came up with this!

Sweet Potato Baja Fish Bites (Kaprise Kitchen Original)

2 filets of baja fish
1 teaspoon of salt
3 tablespoons of flour (for those Paleo eaters, you can omit this all together or batter your fish in egg, or dip lightly in fine almond flour)
1 sweet potato
1 carrot
1 teaspoon of grainy mustard
1 teaspoon of balsamic vinegar reduction

Slice the sweet potato and carrot into 1/2 inch slices, toss in olive oil, and roast in the oven at 425F for 25 minutes, until crisp. (You can also do this the day before and chill in the refrigerator)
Heat a non-stick skillet with a little olive oil. Sprinkle the baja fish with a teensy bit of fine salt and lightly flour. Fry the fish for 4 minutes on each side, until cooked through. (Also, can be done a day in advance and chilled in the refrigerator)
In a large serving platter, place the slices of sweet potato
Gently brush each sweet potato with a thin layer of mustard
Top each sweet potato/mustard with a piece of fish, sliced to fit the pieces.
Garnish with a little sliver of roasted carrot
Top each bite with a drop or two of balsamic vinegar reduction.
Eat!!!

Balsamic Vinegar Reduction: Super easy! Just put some balsamic vinegar in a non-reactive pan, medium heat, cover, and reduce until 1/2 volume. Make sure your kitchen is well ventilated, and please, for the love of cooking, do not sniff the mixture! Just let it bubble away until it’s 1/2 volume. Cool and store in an airtight jar. Use on anything.

Note: You can use any type of left over fish in this recipe. I do think that the baja was a perfect match for the sweetness of the sweet potato, but I can see cod being really good too. I would do a tilapia also, but maybe with a chili-cilantro salsa instead of balsamic.

I hope you guys enjoyed this recipe! Also… Happy Valentines Day!!! Celebrate those you love, and celebrate yourself, because there is no one else you should love more!!!

xoxo -H

Kaprise!

Category Archives: Dinner