Creamy Chicken Bisque

I try not to complain about things that can't be changed, but I have to say I'm getting tired of the record-breaking frigid temperatures we are having. It is not the actual temperatures but the duration--days upon days of single digit temperatures overnight, sub-zero wind chills, and not even making it out of the 20's during the day. We still have snow laying around from our December 18th blizzard. We scurry out to start the car and scurry back inside while it warms up. I don't have the wardrobe to spend any significant amount of time outdoors and the lack of fresh air is starting to make me a little cuckoo.

Making a warming soup like this bisque, with lots of fresh vegetables, cheers and braces me. The slight crunch from the scallions, stirred in at the end, makes a very satisfying texture.

Creamy Chicken Bisque
4 Tbsp. butter
1 celery heart, with leaves, finely diced (5 - 6 cups)
2 medium carrots, diced (about 1 cup)
1 medium onion, diced
2 cloves garlic, minced
2 Tbsp. flour
1/2 tsp. poultry seasoning
1/4 cup chopped fresh parsley
salt and freshly ground black pepper to taste
2 1/2 cups chicken broth
leftover roasted chicken
1 cup cream
2 bunches scallions, finely sliced

In a large soup pot, over medium heat, melt butter and stir in the celery, carrots, and garlic. Cook until the vegetables are beginning to soften. Stir in the flour and seasonings, then the chicken broth and chicken. Cover and simmer until the vegetables are tender. Stir in the cream and scallions, saving some for garnish, if desired. Heat through and serve piping hot.

Warm Greek Salad

One recent morning, as I contemplated the "what's for dinner this evening?" question, I started thinking about what I had on hand and what needed to be used (leftover roast chicken). Once again, chickpeas popped into my head. I have eaten chickpeas more times in the last couple of weeks than I have in a couple of years. Next I thought of the red bell pepper in the fridge, the big bag of spinach I'd bought on sale the day before and I started thinking Mediterranean.

I humored myself with the thoughts of a Greek Stir-fry. Is there any such thing, I asked? Probably not, I answered. But it did not deter me and I did prepare this dish in a wok. As we were eating, Pritchard Parker called it, "Warm Greek Salad", which I thought was appropriate. We both enjoyed this main dish very much--it was wholesome, healthful, satisfying, and most of all, delicious.

Warm Greek Salad
1 Tbsp. olive oil
1 medium red onion, sliced
1 red bell pepper, diced
2-3 cloves garlic, minced
1 lb. baby potatoes, steamed until barely fork tender
1 16 oz. can chickpeas, rinsed and drained
1 16 oz. can tomatoes with their juice
Leftover roast chicken, torn into pieces
1/4 cup fresh, chopped dill
12 oz. fresh spinach, thoroughly rinsed
6 oz. feta cheese, diced or crumbled
Juice of 1/2 a lemon
Salt and freshly ground black pepper, to taste

Heat olive oil in wok or deep skillet. Add onions and cook for a few seconds, then add the bell pepper and garlic, stirring. Immediately add the potatoes and stir until beginning to brown. Add the chickpeas, tomatoes, and chicken continuing to cook and stir until heated through. Add the dill and spinach and cook until the spinach is wilted. Gently fold in the feta cheese. Sprinkle with lemon juice and salt and pepper, to taste.

Roasted Cauliflower with Couscous & Almonds

When I saw this recipe posted on Serious Eats I knew I was going to try it. When I saw the plump, firm, creamy white heads of cauliflower, with fresh-looking leaves still attached, on sale, in the produce department, I knew the time had come.

Originally Mark Bittman's recipe, it was adapted by Blake Royer, as he posted it on S.E., then further once I got my hands on it. As this was to be our main dish, I browned my cauliflower in butter rather than olive oil, for extra richness. I also added cayenne pepper to bring up the heat level, helping to brace ourselves against the frigid weather we are having. The entire time I was making this, I was debating on adding sliced olives. In the end, I served olives on the side, which added some "meatiness" to the meal, and was the better decision. Olives throughout would have overpowered the delicacy of the dish.

Seared Cauliflower with Couscous & Almonds
1/2 cup whole almonds, toasted, chopped
3 Tbsp. butter
1 large shallot, sliced
1 medium head cauliflower, half broken into florets, the remainder chopped
1 cup couscous
2 tsp. smoked paprika
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1 1/2 cups vegetable stock
Parmesan cheese for serving

Melt butter in a large skillet, over medium heat. Add shallots and cook until beginning to soften. Add cauliflower and salt and pepper to taste. Cook for a few minutes until it is browing and beginning to soften. Stir in the couscous until it is beginning to get toasted and is well coated with butter. Add the paprika, cayenne, and vegetable stock. Bring to a boil, then cover and reduce heat to low, and cook for 5 minutes until all liquid is absorbed. Add the almonds and fluff with a fork. Serve with parmesan cheese.

Crock Pot Roast Beef

Once I let go of the notion that crock pot cooking is the same as braising, and came to know my food was not going to scorch or stick if there was not enough liquid, and further, that the liquid does not need to be monitored or replenished, my results improved dramatically. I cook meats--beef roasts, ham, chicken, pork shoulder, fairly regularly, with very little, if any liquid.

Crock Pot Beef Roast
One 4 pound (approx.) sirloin tip roast
Salt, pepper & paprika
2 Tbsp. vegetable oil
2 large sweet onions, sliced
6 - 8 cloves garlic, peeled
3 -4 stalks celery, peeled, sliced
2 large turnips, sliced
4 medium carrots, peeled and sliced
1/2 tsp. thyme

Sprinkle all sides of the roast with salt, pepper, and paprika. Heat oil, over medium-high heat, in a heavy skillet; sear the roast until very well browned on all sides.

Meanwhile, layer the onions, garlic cloves, celery, turnips, and carrots into the crock pot. Sprinkle with thyme.

When the roast is browned, place into the crock pot, and nestle it into the vegetables.

Slice the beef and serve with the vegetables. You may be surprised by the amount of delicious au jus you have, without having adding any liquid.

Crock Pot Gumbo

I was happy to learn that a truly good gumbo could be made in the crock pot. Ordinarily, I stand over the stove for hours on end to make gumbo, and I don't make if very often for that very reason. What a time saver when I was standing in the kitchen for hours on end baking Christmas cookies.

Before I list a recipe, however, I must talk about roux, which is the secret and mandatory ingredient to making an authentic tasting gumbo. Roux is a thickener made with flour and fat, which is browned to impart a rich, nutty flavor. There is a very informative article about Roux at All Recipes. Or you can cheat, like I have starting doing since I discovered The Cajun Supermarket. Bootsie's roux works well, is very tasty, and will last indefinately in the refrigerator. (This online store is also my source for the Camellia brand beans I adore so much.)

Crock Pot Gumbo
1 lb. keilbasa sausage, sliced
1 lb. cooked chicken, torn into pieces
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, sliced
3 plump cloves garlic, minced
1 lb. sliced okra (frozen is fine)
1/2 cup roux
1/2 cup water
1 tsp. brown sugar
1/2 tsp. cayenne pepper
1 quart tomatoes, undrained

Layer ingredients, in order given, into the crock pot but don't stir. Cover and cook on high for 1 hour. Lower heat to low and continue cooking for 7 hours.

About 10 to 15 minutes before serving, add:
1 lb. shrimp, peeled and deveined
1 tsp. Old Bay Seasoning
Juice of 1 lemon
1 Tbsp. Worchestershire sauce
2 Tbsp. chopped fresh parsley
1 tsp. hot pepper sauce, such as Tabasco

Cook until shrimp are done but not overcooked. Adjust seasonings, including the addition of salt and pepper to taste.

Ladle into soup bowls, top with a scoop of hot rice, and pass the hot sauce.