Southern Comfort Food: Vegetable Potato Chowder with Miniature Dumplings

My mom is in town which means that everyone will be gaining 2 lbs this weekend. My mother is an excellent cook. Her specialties include anything with butter, sugar, and heavy whipping cream. Today I am featuring her comforting potato chowder which features a generous helping of vegetables and homemade miniature dumplings. This soup is great for snowy days, sick days, or nursing a hangover. Feel free to get creative with the toppings. Some suggestions include cheese, crackers, croutons, slivers of almonds, or potato chips. For some extra comfort, try adding some Southern Comfort. A shot of whiskey to the stew is sure to heal what ails you.




Ingredients
6 medium sized Potatoes, peeled and cubed
1 medium Onion, diced
2 stalks of Celery, sliced thin
Carrots
1/2 lbs Ham, cubed
2 cans Chicken Broth
3 cups of Milk (or cream if desire a thicker consistency)
3/4 cups Flour
1 Egg
2 cloves Garlic, crushed
1/2 stick Butter
1/2 tsp. Salt
1/4 tsp. Pepper
The following fresh spices to taste: Thyme, Rosemary, Parsley, Basil (can be substituted with dried)
Cheddar Cheese, shredded for garnish
1 shot of whiskey (optional)


Directions
Add all vegetables (not the garlic) to a large pot with enough water to cover the vegetables. Boil until tender over medium heat, stirring occasionally and smashing the potatoes. Take care to not mush up the other vegetables. This should take about 20 minutes.

In a separate sauce pan, heat the milk to boiling. Take special care to not scald it.

Once the vegetables are soft, remove from heat. Drain vegetables and add them back into the pot. Add 2 cans of chicken broth, hot milk, butter, ham, garlic, salt, pepper, and spices to the vegetables. Let simmer on low heat for at least 30 minutes stirring frequently.

To make the dumplings, crack 1 egg into a pie plate. Beat egg thoroughly and gradually add flour. Using a pastry blender, cut egg into flour forming dough. Shape dough into teaspoon-sized dumplings. Slowly drop dumplings into the hot soup. Continue cooking the soup for 10-15 more minutes being careful to not over cook the dumplings. If desired, add 1 shot of whiskey to the soup before it is served. Garnish with cheese, crackers, or other accompaniments as desired.


Ed's Verdict: Since Ed is currently skiing the slopes out in Colorado, he is unable to comment on the soup at this point. This dish works well being frozen and saved for a later date. However, I'm not sure if there will be any left to freeze!

Stuffed Pork Chops with Roasted Brussel Sprout Hash (and Almond Butter Chocolate Chip Cookies for dessert!)

Grilled pork chops stuffed with roasted red peppers, granny smith apples, and fresh rosemary along side pan roasted brussel sprout hash with red onions and turkey bacon... mmmm.... wait a minute... I know what you are thinking.

"Did she say brussel sprouts? Well, I might as well just click out of here and go check my facebook page because I'm not going to be making brussel sprouts. I don't like brussel sprouts."

Just wait. Hear me out. This brussel sprout hash is good. I mean really good.

But I have a confession. I like brussel sprouts. Even before finding this recipe. Not the yucky canned kind your mom forced you to eat as a kid, but crisply charred fresh brussel sprouts roasted in olive oil and sprinkled with just the right amount of salt. They are so good. I even converted Ed, whom I recall saying to me when I first brought home the omnious looking plant, "I am NOT going to even try that. I don't eat brussel sprouts." But guess what? He has metamorphosed into a brussel sprout lover. And now he practically begs me to buy them. And I have faith if you just open your mind and let it happen, you will enjoy them, too. This particular recipe comes from the thanksgiving issue of Coastal Living with a few adaptations. Go ahead. Try it.

As for the pork chops, the idea of stuffing them with red peppers and green apples is a direct result of my attempt to use everything in my Washington Green Grocers box. Those items are really what inspire my menu. Sometimes it feels a little bit like Iron Chef where I'm being forced to making delectable meals for a family of four that everyone will like using only the ingredients found in this box. At times, the combinations can get a bit quirky. Tonight it really worked. And as an added tip for cooking stuffed pork chops, you can cut your cooking time in half by grilling them for a few minutes on each side before sticking them in the oven. This also adds those cool criss cross lines that make any meat seem more gourmetish.

Oh yeah, and for dessert, I made Almond Butter Chocolate Chip Cookies. They were inspired somewhat by a basic peanut butter cookie recipe (see here). I added my own twist based on my personal preferences and my husband's desire to find the world's healthiest cookie that has zero calories, zero fat, and zero carbs... Well, this cookie does have calories and fat and carbs. And it also has almond butter, which is a refreshing alternative to peanut butter. I also substituted a few other standard ingredients for more hippified ones. I'm still tweaking the recipe a little, but this batch came out pretty scrumptious :)

Stuffed Pork Chops

Ingredients
2 large Pork Chops
1 large roasted Red Pepper, sliced
1 Granny Smith Apple, peeled and sliced
2 Tbsp. Apple Sauce
2 sprigs of Rosemary
salt and pepper
kitchen twine



Directions
Butterfly pork chops and stuff with slices of red pepper and apples. Add 1 sprig of rosemary to each chop. Close the chop and tie with kitchen twine. Grill pork chops on grill pan for about 5 minutes on each side. Then transfer the chops to a shallow dish. Place 1 Tbsp of apple sauce on top of each chop and garnish with remaining apple slices. Oven bake at 350 for 30 minutes or until internal temperature reaches 160.



Brussel Sprout Hash

Ingredients
1/2 lb Turkey Bacon
2 Tbsp Olive Oil
1/2 stalk Brussel Sprouts, cleaned and chopped
1/2 red onion
1/2 cup Walnuts, chopped
1 bunch of your favorite loose leaf lettuce
salt and pepper



Directions
Cook the bacon in a large skillet until crisp. Remove the bacon reserving the the grease and cut the bacon into bits. Set aside. Add oil, brussel sprouts, onions, and walnuts to the skillet. Cook on medium heat for 5-7 minutes. Remove from heat and toss with bacon bits. Add salt and pepper to taste. Serve over loose leaf lettuce.



Almond Butter Chocolate Chip Cookies

Ingredients
1/2 cup Vegetable Oil
1/2 cup Almond Butter
1 Cup Sucanat
1/4 cup Splenda
2 Eggs
2 Tbsp light corn syrup
1.5 Tbsp vanilla extract
2 cups Whole Wheat Flour
1/2 cup Almond Flour
1 tsp Baking Soda
1/2 tsp Salt
2 cups Chocolate Chips

Directions

Preheat oven to 375. In a large mixing bowl combine oil, almond butter, sucanat, and splenda. Stir until all ingredients are well combined. Add eggs one at a time. Then add in the corn syrup, water, and vanilla. In a separate bowl, mix together the whole wheat flour, almond flour, baking soda, and salt. Then add the dry ingredients into the wet ingredients. Carefully fold in the chocolate chips. Drop tablespoons full of cookie dough onto a greased cookie sheet about 2 to 3 inches apart allowing space for the cookies to expand. Bake for 9-11 minutes. Transfer to wire cooling rack. This recipe makes about 24 cookies.

Ed's Verdict: Ed liked the sweetness of the apple sauce mixed with the tartness of the slices of green apples. That is something I hadn't originally intended, but it turned out to be a very good contrast of flavors. He thought the brussel sprout salad was crunchy deliciousness. He insisted that I add that he still hates brussel sprouts and is not convinced that what I have prepared are really brussel sprouts. (I assure you they are). As for the cookies, he thought they were "delicious" and tasted "refreshingly natural". Not exactly the way I was expecting him to describe the cookie, but hey, I'll take it.

Salmon Salad on Whole Grain English Muffins

Tonight I felt like something light. Neither one of us was very hungry, and Julian had an "antojo" for salmon. So, I whipped up some salmon salad using a variation of my tuna salad recipe and served it on whole grain English Muffins. Super simple, but I really enjoyed it.


Ingredients
1 lb Salmon
2 Tbsp. light Miracle Whip or Mayo
2 tsp. Lemon Juice
1 stalk Celery, chopped
1 tsp. Dijon Mustard
several sliced sweet pickles from the Amish Market
salt and pepper
Whole Grain English Muffins, toasted

Directions
I grilled the salmon using our new Grill Pan adding only a little bit of salt to each side. One trick to not ruin your pan is instead of spraying the entire pan with cooking spray, just spray the fish. Once the fish was done, I let it cool for a few minutes while I added together the other ingredients. Then I added the salmon and flaked it with a fork as I mixed the ingredients all together. Once the salmon salad was complete, I served it on top of the toasted muffins.

Drink: Flying Dog Pale Ale

Ed's Verdict: Although light, because of the inclusion of the English Muffins, it did not meet Ed's diet requirements very well.

But then again, neither did the cold stone we shared this afternoon...

Restaurant Edition: Pho VN One

Pho, or Vietnamese noodle soup, is one my absolute favorite dishes. It's a fiery, soupy delight consumed not by a spoon but with chopsticks. For lunch today, we ventured back over to our old stomping ground to visit the Pho VN One in Beltsville. Pho VN One, a bourgeois eatery located in the industrial capital of Prince George's County, is not considered the best Pho diner in the area. That accolade often goes to Pho 88, a similarly styled restaurant located just down the road. But I have it on good authority that Pho VN One is the place where the Vietnamese actually go. And for good reason. Often Pho places are actually run by Chinese- but not this one. It's the real deal.

The restaurant itself is located in a strip mall along side a retro computer store and a thrift shop. Not the kind of place you would expect greatness. And the restaurant's ambiance is honestly a bit kitschy with framed espresso cups on the wall and a bright, florescent-lit dining room. Additionally, the place is often full, and the servers mostly speak Spanish (which is fine, of course, but lacks a bit of authenticity...) However, over all, the staff is very friendly and accommodating, especially to families with young children.

The menu is simple. Pho + meat (or vegetarian if you'd like). I ordered it with chicken (Phở gà). Ed ordered Pho Standard #1 ( Phở đặc biệt)- "the works" which includes such delectable treats as tripe and tendons. As for Julian, I must add, he ordered plain rice noodles, of course.

The service is quick. Before you know it, a bowl of steamy rice noodles drowning in murky beef broth arrives at your table waiting to be dressed with an assortment of provided garnishes. My favorites include the Thai basil, lime, and bean sauce. Ed likes to add bean sprouts and green chiles. Finishing the entire bowl, even if you order a small, is a feat in itself, especially for Ed who inevitably adds too much hot sauce. Either way, I promise you will not leave hungry. Although it might be a little out of the way, it is definitely worth the trek. For around $7.00 a bowl (cash only), its a pretty good deal.

Our appetizer, Fresh Spring Rolls filled with rice noodles, lettuce, and shrimp. Served with a delicious peanut sauce.

The garnishes which include Thai basil, lime wedges, green chilies, and bean spouts.

Julian, trying his hand at eating with chopsticks.

Ed's Verdict: It's a cheap eat that will not disappoint. But do not try to order wine, because they don't serve alcohol.

Grapefruit Honey Tilapia with Apple Walnut Salad and Island Kefir

I don't like grapefruit. Nor does Ed. So when we received grapefruit in our Washington Green Grocer box this week, I wasn't quite sure what I was going to do with it. After contemplating it for a few days, I decided that the most sensible solution was to use it in a marinade. To accompany the grapefruit, I envisioned a citrus concoction inspired by typical tropical flavors readily available in my kitchen. When it came to actually cooking it, I felt like trying something different. I came across a recipe that broiled the fish by wrapping it in aluminum foil. I don't normally feel very motivated to use the broiler and cooking with aluminum foil reminds me of camping, but I was game for trying something new. As a result (besides the fact that our kitchen did end up smelling a lot like we were camping) the fish came out pretty good. Thanks to the grapefruit, the tilapia had a subtle sweetness. I accompanied it with a simple green apple, red cabbage, and walnut salad. I topped the salad with, what I must say, is a fabulous carrot ginger dressing. The dressing had enough punch to counterbalance the subtly of the light fish. For dessert, I made up a crazy drink recipe I call "Island Kefir" (i.e. liquored up fermented milk). Didn't think that would work, did you? Well, it does. And its delicious! All of these flavors combined were just what we needed to feel like we were out to eat at a lovely beach restaurant. It definitely warmed us up.



Grapefruit Honey Tilapia

Ingredients
1 large Grapefruit
1 small orange (half for marinade, half for garnish)
1 Tbsp. lime juice
2 Tbsp. honey
2 tsp. Worcestershire sauce
2 tsp. rice-wine vinegar
2 tilapia fillets
Salt to taste


Directions
Create a marinade by combining the juice from 1 large grapefruit, the juice from 1/2 small orange, honey, Worcestershire sauce, and rice-wine vinegar. Place fish in marinade and store in the refrigerator for 4 hours or more.



Preheat broiler. Place aluminum foil in shallow baking dish and spray with nonstick cooking spray. Remove the tilapia and place on top of the foil. Place 2 orange slices on each piece. Spoon some of the marinade over the fish. Close foil. Place under broiler and cook for 20 minutes. Partially open foil and continue cooking until tilapia flakes easily, about 15 minutes longer. Serves 2.


Green Apple Walnut Salad

Ingredients
2 handfuls of Red Cabbage
2 handfuls of Mixed Greens
1 handful of crushed Walnuts
1 Granny Smith Apple, sliced

Carrot Ginger Dressing
Ingredients
1 cup of carrots
1/2 cup olive oil
salt al gusto
1 tbs rice vinegar
1 tsp sesame oil

Directions
Blend ingredients in small food processor and serve over salad.


Drink: Strawberry Banana Island Kefir


Ingredients
1 cup Strawberry Kefir
1 cup Passion Fruit Juice
1 Banana
Rum to taste


Ed's Verdict: He thinks the suggested cooking times are way too long for tilapia. I think he's right. Perhaps I could get by next time cooking the fish a little less, maybe try 15 minutes and 10 minutes. In hindsight, I should have been sporadically checking on the fish for signs of flaking, but I was too busy running around after the kids to keep a very good eye on it. As for the salad and dressing, he is a huge fan. Over all, this meal fits in well with his low carb/no carb non-diet. And oh yeah, as for the island kefir, he is currently finishing off the leftovers...

Gingered Broccoli Soup

We've been subscribing to Washington Green Grocer's for nearly a year now. Every Tuesday a large box of delicious fruits and vegetables magically appears at my stoop. It becomes my mission every evening to fully take advantage of what our local farmers have provided us. This week featured broccoli. Considering the news is calling for snow, I decided a soup was in order. But this is no ordinary broccoli soup. The sharp taste of ginger, tart apples, and almond milk give this often insipid dish a much needed twist. Accompanied with perfectly ripe avocados and a pungent french goat cheese and you, my friend, have got yourself a meal!


Ingredients
3 cups chopped Fresh Broccoli
1/4 cup chopped Onion
1 clove minced Garlic
1 tsp minced Ginger Root
1 chopped Granny Smith Apple
1 cup Unflavored Almond Milk
1 cup Vegetable Broth
sprinkle of Paprika

Directions
Add all ingredients but almond milk in saucepan. Bring to boil and simmer for approximately 7 minutes until broccoli is tender. Very carefully add to blender. Puree. Add back to saucepan and stir in almond milk and slowly heat until hot enough to serve. Sprinkle with paprika. Makes two big bowls.

Garnish
Avocado and Goat Cheese

Drink
Anakena, Roots of the Andes Sauvignon Blanc 2010, Chile