Virginia Peanut Soup

Peanut soup is a true Virginia delicacy. I know it sounds a bit odd at first, but trust me, there is nothing better. Fall always makes me crave soup, and the closer we come to Thanksgiving the more I crave this soup. Raymond and I ate this at the Hotel Roanoke the day after our wedding so I decided to make it today in honor of our 7th Anniversary.

1 medium onion, chopped
2 ribs of celery, chopped
1/4 cup butter
3T all-purpose flour
2 quarts chicken stock
2 cups smooth peanut butter
1 3/4 cups light cream
peanuts, chopped

Sauté the onion and celery in butter until soft, but not brown. Stir in the flour until well blended. Add chicken stock, stirring constantly, and bring to a boil.

Remove from heat and pureé with an immersion blender. Add peanut butter and cream, stirring to blend. Return to low heat and heat until just hot – do not boil. Serve, garnished with chopped peanuts.

Easiest Ever Peanut Butter Cookies

1 cup natural peanut butter (creamy or crunchy)
1 egg
1 cup sugar

You’ve got to love a cookie with only 3 ingredients, right? Just mix them together, roll into balls, and place on a greased cookie sheet. Dip a fork in sugar (to prevent sticking) and use the tines to flatten cookies and make crisscross patterns  on the tops. Bake at 350 for 12 minutes and enjoy!

Zucchini Bread

When my mother-in-law came to visit recently, she brought a ridiculous number of huge zucchini from their garden. We are talking dozens of zucchini. What to do with it all? Bread, of course. She made several loaves while she was here. I decided to take some of what was left and make Chocolate Zucchini Bread – more like cake really, and super tasty. Here are both recipes. Enjoy!

 

Frankie’s Zucchini Bread
Mix 1 stick softened butter with 1 c. sugar. Add 2 eggs, 1 c. grated zucchini, 2tsp. vanilla. Stir together 1 1/2c. flour, 1 tsp baking soda, 1/2 tsp salt. Combine with zucchini and add 1/4c. chopped pecans. Pour batter into greased loaf pan. Bake at 350 for 35-40 min.

Ashley’s Chocolate Zucchini Bread
3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini, shredded (about 1 medium)
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1/4 teaspoon baking powder
optional: 1/2 cup raisins and/or slivered almonds 

In a mixing bowl, combine eggs, oil, zucchini, sugar and vanilla. In a second bowl mix together the dry ingredients, then add to the wet ingredients. Stir to combine. Pour into 2 greased loaf pans and bake at 350 for 1 hour.

Tuna Pan Bagna

I was pretty sure the kids would turn up their noses at this tonight, but they loved it! I think this may become a summer-time staple around here.

Makes 4 servings

1 16-inch-long loaf French bread (though I used a round loaf of homemade bread)
¼ cup lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
1 6-ounce can chunk light tuna, packed in olive oil, drained, rinsed and squeezed dry, or packed in water, squeezed dry (see Note)
1 large vine-ripened tomato, seeded and chopped (see Note)
1 red bell pepper, chopped
2 scallions, trimmed and chopped (I used a red spring onion from our coop box)
2 tablespoons chopped pitted black olives, preferably Kalamata
1 ½ tablespoons capers, rinsed
1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme leaves
Salt & freshly ground pepper to taste

1. Cut bread in half lengthwise. Scoop out crumbs from both halves, leaving 1/2-inch-thick shells.
2. Process the crumbs in a food processor or blender until finely chopped; set aside.
3. Whisk together lemon juice, oil and garlic in a large bowl. Stir in the reserved breadcrumbs, tuna, tomatoes, bell peppers, scallions, olives, capers and thyme; mix well. Season with salt and pepper.
4. Spoon the breadcrumb mixture into the bottom bread shell and replace the top. Cut crosswise to serve.

Notes: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light tuna, on the other hand, which comes from smaller fishskipjack or yellowfinis best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples. (The chunk light tunas averaged 0.132 parts per million mercury content, while the white [albacore] tunas averaged 0.412 ppm.)

To quickly seed a tomato: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing each half.

Nutrition Information
Per serving: 307 calories; 6 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 49 g carbohydrate; 23 g protein; 9 g fiber; 675 mg sodium; 317 mg potassium.
Nutrition bonus: Vitamin C (88% daily value), Selenium (49% dv), Vitamin A (29% dv).
2 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 medium-fat meat, 1 fat

Crispy Zucchini Coins

I’m one of the lucky ones – my children are pretty good about eating their veggies. (Better than their Momma really!) But I think even picky eaters would gobble up these crispy zucchini coins.

zucchini, cut into thin cirlces
egg white, beaten
Italian seasoned bread crumbs mixed with a little parmesan cheese 

Dip the zucchini slices first into the egg whites and then into the bread crumb mixture, turning to coat both sides. Place slices on a cookie sheet and bake at 450 until golden and crispy.

Easy breakfast bars

Just tried this recipe yesterday, and it could not be easier! The kids loved the bars, and they are so much cheaper (and healthier) than the ones you buy prepackage.

2 cups rolled oats
2 eggs, beatten
brown sugar, optional

Mix the rolled oats and beaten eggs until well combined. Stir in a little sugar if you like (and we, of course, do.) Press the mixture into an 8×8 pan and bake at 350 for 30 minutes or until golden brown and set.

Variation: Remove from oven, spread top with  jam (we used homemade strawberry jam) and place back in warm oven until the jam melts a bit and forms a nice even layer over the top.

Cool, cut into bars and enjoy!

Shrimp & Grits

When R. and I first started dating, one of his friends was grilling me on my “Southerness” – or apparent lack there of. To folks in Alabama I was every bit the Yankee, despite having grown up in southwest Virginia. Her questions verifying the fact that I was in no way Southern all centered around food – I did not know what a “meat and three” was, I don’t really like biscuits, I don’t drink Sweet Tea. When asked how I like my grits, I replied “with shrimp.” The entire room burst out laughing like that was the funniest thing they had ever heard.

But don’t laugh, folks, because Shrimp & Grits is a Low-Country delicacy without rival. I had my first taste at Magnolia’s in Charleston and I still think theirs is the best. My version is an adaptation (and simplification) of their Spicy Shrimp, Sausage and Tasso Gravy over Creamy White Grits. I can’t find tasso here in Savannah (and keep forgetting to have friends send some from New Orleans) but the substitution of bacon seems to work pretty well. Not the same, but still seriously good. I made this for R.’s birthday over the weekend. If you have leftovers, don’t expect the grits to keep but the shrimp, sausage and gravy may be even better reheated the next day!

For the grits:
• stone-ground grits (not instant or quick grits)
• chicken broth
• heavy cream

For the shrimp & sausage:
• 1/4 pound spicy Italian turkey sausage
• 1 pound fresh shrimp, peeled and deveined
• 1/2 T. olive oil

For the gravy:
• 1/2 cup thick cut bacon, sliced into 1 inch strips
• 2T butter
• 1/4 cup flour
• 2 cups chicken broth
• salt & pepper to taste

Prepare the grits according to the package directions (stovetop, not microwave) but replace the water with chicken broth. When the grits are cooked, finish with a splash of heavy cream and stir to incorporate. If your grits get too thick, just add a little more broth. If they are too thin, continue cooking a few more minutes and they will thicken up.

For the gravy, fry the bacon in the butter (yes, I know, but this is a special occasion meal not for every day!) until crispy. Stir in the flour to make a roux, and cook over low heat for 5 minutes until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 1 cup of chicken broth, stirring  to incorporate. Keep stirring until the mixture begins to thicken. Gradually add the second cup of chicken broth. Reduce heat and simmer over low for 15 minutes. Add salt and pepper to taste.

Meanwhile, cook the sausage on a baking pan in a 400 degree oven for 10 minutes or until the juices run clear when pricked. Let the sausage cool, then slice into bite-sized pieces. Heat the olive oil in a heavy frying pan over medium heat and add the sausage, frying until nicely browned. Toss in the shrimp and cook until they are no longer pink, no more than a minute or two. Deglaze the pan with 1/2 cup chicken broth, then add the gravy to the pan, bring to a boil and simmer for 1 minute. Add more chicken broth to the gravy to thin if necessary.

Serve the shrimp and gravy over bowls of warm grits and enjoy!

SmittenKitchen.com

A new friend directed me to this site today, and I have to tell you honestly . . . I’m in love.

She directed me first to the Crispy Black Bean Taco, which sounds too easy to be as tasty as it looks. From there it didn’t take long to find the Whole Lemon Tart,  Artichoke-Olive Crostini,  Chewy Amaretti Cookies (I’m totally drooling right now),  Cream Cheese Poundcake with Strawberry Coulis (this was not a good week to think about dieting),  Pita Bread (pita bread! and it sounds easy!),  Mushroom Bourguignon,   Spaghetti with Swiss Chard and Garlic Chips . . .  I’m so hungry I don’t know that I can continue!

But wait! I can’t fail to mention the Raspberry Breakfast Bars! Or the Burbon Peach Hand Pies . . .  or the Key Lime Meltaways . . .  or the  Mushroom Streudel . .

It is almost more than I can bear. And I have hardly scratched the surface! I’m certainly going to try the Green Bean and Cherry Tomato Salad this week, as I have green beans coming from the coop tomorrow. I’m certain I’ll be trying out the other recipes very, very soon as well. I promise to post about each and every one!!

Strawberry Frozen Yogurt

We have strawberries coming out of our ears right now. Yesterday we picked 10 pounds of fresh, sweet, amazing strawberries (yes, literally 10 pounds) and now I have to figure out what to do with all of them! My 3 year old has been eating them like they are going out of style, her face and hands stained a stunning shade of pink, but I’d like to try out a few recipes before she gobbles them all up. I have already made a batch of strawberry jam, and hope to make another. But I am dreaming about Strawberry Frozen Yogurt. Years ago my family used to visit a yogurt stand at the beach – it was the first place I ever tried frozen yogurt and it was like nothing else, tart and sweet at the same time with that slight yogurt “bite” to it. Soooooo good. While I love TCBY as much as the next person, it’s sweet ice-cream flavors can not even compare to the yogurt from that beach stand. I’m hoping this recipe, made with my homemade yogurt, will give me something close to the yogurt of my dreams . . .

Strawberry Frozen Yogurt
1 pound strawberries, rinsed and hulled
2/3 cup  sugar
optional: 2 teaspoons vodka or kirsch
1 cup plain, whole milk yogurt
1 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.

Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is almost smooth. If you wish, press mixture through a mesh strainer to remove any seeds.

Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Welsh Rarebit

I have such wonderful childhood memories of Welsh Rarebit. The frozen Stouffer’s variety, which my mother would boil on the stovetop in the pre-microwave days, was definitely one of my favorite meals. So I honestly expected my children to be thrilled when I made Welsh Rarebit from scratch the other night. What could be better than warm melty cheese over freshly baked bread?? This is my dream meal. The children, however, were not so enthusiastic. Oh well. I’m going to try it again anyway. Maybe they will like it more next time. For the record, I thought it was delish.

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup porter beer
• 3/4 cup heavy cream
• 6 ounces (approximately 1 1/2 cups) shredded Cheddar
• 2 drops hot sauce

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.