Tomato Basil Bisque

Tomato soup on a cold winters night; not much is better.  However, in Okinawa we don't get too many cold winters nights and after spending 3 winters here, I can say with surety that classifying this season as winter is more of a formality than an actuality.  The temperatures rarely raise below 60 and all you ever need is a light jacket...mostly for the rain.  Despite the luke warm winter season we have before us, tomato soup was a necessity.  There is just something about the rustic, creamy goodness that the season screams for.  My favorite tomato soup has always and will always be Safeway's Tuscan Tomato Basil Bisque...however, like most comforts of home, Okinawa just can't provide the deliciousness of Safeways soup...So I find myself trying to recreate.  After many failed attempts this is the best I could come up with.  The soup is easy to throw together and provides me with that tummy satisfaction only the best of tomato soups could offer!  Add in a grilled cheese sandwich and call me happy!!

2 tbsp. butter
1 large onion, diced
1 red pepper, deseeded and diced
3 minced garlic cloves
4 14.5 oz cans whole peeled tomatoes
1/2 cup roasted garlic tomato paste
2 cups chicken stock
2 1/2 cups baked butternut squash, baked, peeled, and cut up
2 tbsp. chopped fresh basil
1/2 tsp dried thyme leaves
1 tbsp. tobasco sauce (or to taste)
1 1/2 cups cream
salt and pepper to taste

In a large skillet melt butter and sauté onion and red pepper until soft and translucent.  Add to a large crock pot and combine the rest of the ingredients up to the tobasco.  Cook on low for 4-6 hours.  30 minutes before serving take a hand blender and blend the soup until smooth.  Add in the cream and cook for 30 more minutes.  Taste before serving and add salt and pepper according to preference.  Serve with Parmesan cheese and some chopped fresh basil if desired.

Faux Prime Rib

Every year we do a Grinch themed dinner party and invite lots of friends over for a fun Grinch night!  Since the people of Who-ville are eating a "Who Roast Beast" that's what I have to make.  Well in my mind a "Roast Beast" is prime rib and feeding a large crowd (mostly kids) prime rib is just not in the budget.  So I found an awesome way to take a cheap roast and cook it like a prime rib...making it taste AMAZING and very prime rib-esq...for mere pennies of the cost of a real prime rib.  The perfect scenario!!

So for the most perfect roast beast...

1 3lb eye of round roast
Montreal Steak Seasoning

Preheat oven to 500...no cheating, wait until it is completely preheated.  Place roast in a roasting pan and completely cover with steak seasoning...rub pretty liberally all over the roast.  When oven is preheated place in the oven and reduce temperature to 475 degree.  Cook for 7 minutes per pound (21 minutes if your roast is 3lb).

When the timer goes off turn off the oven and resist any urge you might have to open the oven door...this is critical!!  Leave the roast to continue roasting for 2 1/2 hours.  Then enjoy!!  Slice thick and serve with Au Jus and horseradish.  So yummy!!!

Crockpot Beef and Broccoli

I have always LOVED beef broccoli from Safeway.  As a kid I would ride my bike down the street to the local Safeway and use all my babysitting money buying beef broccoli and fried rice; it's a wonder that I wasn't fatter!  There was just something about the broccoli soaking in all that wonderful juice and heated to the perfect "under the lamp" temperature.  I have never needed to learn to make it because I have always lived by a Safeway (or a Chinese restaurant), and why reinvent the wheel?!  Well now I find myself in Okinawa with no Safeway or Chinese restaurant to be found!!  What's a girl to do!!

There are a lot of copycat recipes out there, but none of which holds even the slightest candle to my beloved Safeway!  They left some pretty big shoes to fill.  Well low-and-behold the other day I came across the real deal.  I was reluctant to try it...but am so glad that I did!!  It also happens to be a crockpot recipe which is an even bigger bonus in my book.  The way the chuck roast soaks up all the saucy goodness, and the broccoli added at the end makes for a perfect crispy goodness that completes the whole dish! 

2 lbs thinly sliced boneless chuck roast
2 cups beef broth
1 cup low sodium soy sauce
2/3 cup dark brown sugar
1 tbsp. sesame oil
5 minced garlic cloves

4 cups steamed broccoli
cooked white rice

Combine all ingredients expect broccoli and rice, in a crockpot and cook on low for 4-6 hours, or until the beef is cooked through and tender.  Remove the meat and pour the sauce into a large cast iron skillet.  Boil the liquid until it is reduced by half, or until the consistency is a thick syrup (you should be left with about 1- 1 1/2 cups of liquid). 

Add the beef and the broccoli to the sauce and toss.  Serve over white rice. 

Citrus Cilantro Slaw

I'm not a huge fan of coleslaw; partially because it is usually the last thing sitting at potlucks in a vat of mayonnaise, and partly because coleslaws that I have had in the past are really just a vehicle for mayonnaise consumption...not appealing in the least!!  Well I made this coleslaw for a fish taco recipe and fell in love.  There is still a bit of mayonnaise but this is just for a bit of creaminess and is definitely not the star of the show.  The dressing is light and fresh and the cilantro adds that perfect flavor that makes your tummy scream, "YUM!"  I have found this recipe to be my go to for any slaw...tacos, pulled pork, or a stand alone side dish.  Lots of veggies and it is so delicious!!

4 cups cole slaw mix - (green and purple cabbage with some carrots - I like the angel hair one the best)
1 cup chopped cilantro
1/4 cup thinly sliced red onion
1/4 cup fresh squeezed orange juice
1/4 cup mayonnaise
3 tbsp. fresh lime juice
2 tbsp. sugar (can omit...I like the little pop of extra sweetness)
1 tbsp. olive oil
1/2 tsp salt
1/4 tsp pepper

In a small bowl combined slaw mix, cilantro, and purple onion.  Wisk together the rest of the ingredients and pour over the top of the slaw mix.  Refrigerate for an hour or so and serve cold. 

Coconut Swedish Pancakes

This recipe is a family secret recipe from my Swedish side of the family.  They immigrated from Sweden in the 1800's and settled in the Pacific Northwest.  In the cookbook there are several recipes that frequent my kitchen table, but these pancakes (more commonly known as crepes) are among the most common.  I adapted the recipe slightly...not the actual pancake base, but the cooking method.  I love the flavor that the coconut oil gives and the crispy coconutty essence in the final product.  Crepes are so versatile and can be served sweet, savory, and for practically any meal of the day.  As long as you have the base recipe...the meal can become a choose your own adventure...the world is your oyster...or the world is your crepe...because lets be frank...oysters are nasty!!

2 eggs room temperature
2 1/2 cups milk, lukewarm
1/2tsp salt
1/2tsp baking soda
2T sugar
2tsp vanilla
1 cup flour
Coconut oil for cooking

In a large bowl, whisk the eggs and then add milk. Whisk in the salt, baking soda, and sugar.  Gradually add the flour, whisking until smooth.  Lastly add the vanilla.  Pour into a blender and blend until smooth.

Heat a 10" skillet over medium heat.  Put 1tsp coconut oil down and wait until hot.  Pour 1/4 cup of batter into the center of the pan, and turn and tilt the pan in a circular motion until the bottom is evenly coated with batter. 

Cook for about 1 minute or until the edges are golden and the top is no longer runny but still undercooked.  Run a rubber spatula around the edge of the crepe to loosen.  Slip the spatula under the crepe, and gently flip in one swift gesture.

Cook for an additional minute or until the bottom is slightly brown.  Transfer to a plate and repeat with the remaining batter.

Optional toppings: banana and nutella, strawberry and whip cream, jam and powdered sugar, peaches and cream, ham and cheese, spinach and cheese, etc...again...world meet oyster!!!!!

Cilantro Lime Rice

I LOVE this rice!!  It is easy, tasty, and goes with just about anything!!  I usually have cilantro on hand, always have lime, and butter is a constant staple.  This rice frequents our dinner table and everyone enjoys!  Gotta love side dishes like that!!

1 cup cooked long grain white rice
1/4 c salted butter
1/2 cup cilantro, chopped
Juice of 1/2 lime
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

garnish with scallions, optional

As soon as the rice is done cooking, add butter and let melt.  Toss in your cilantro, lime juice, salt, pepper, and garlic powder and mix all together.  Taste and then add more seasonings according to your preference.  Toss some scallions on the top for an extra pop of flavor, or just eat as is.  Enjoy!

Honey Lime Chicken Fajita Bowl

So its no secret that I'm a lover of all things Mexican...okay, well Mexican food primarily!!  The flavor profile is explosive and there are endless opportunities!  So...I will continue to create masterpieces in as many variations as possible!!  This dish is no exception!!

1/4 lime juice
2 tbsp. honey
1 tbsp. olive oil
1 tbsp. white vinegar
1 tbsp. soy sauce
2 tsp liquid smoke
2 tsp chipotle chili powder
1 tsp cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper
2 tsp garlic powder
1 tsp salt
1/4 tsp pepper


Mix all ingredients together and split marinade in 1/2.

1 1/2 lbs boneless skinless chicken breasts - Use 1/2 the marinade with the chicken and put in a Ziploc bag.  Let marinate for 6-10 hours.

Remaining marinade
1/3 cup honey
1 yellow onion, sliced
2 peppers, sliced (I like red and green, but any combo would work)
1 1/2 cups sweet corn (frozen or fresh is best)
1 can black beans, drained and rinsed

Mix together and let marinade for at least 30 minutes

1 cup sour cream
2 tbsp. lime juice
2 tsp chipotle chili powder
1/2 tsp salt
dash of cayenne
1/2 cup cilantro, finely chopped

Mix together and let chill in fridge while the rest of the food is marinating.

Serve with cilantro lime rice, Monterey jack cheese, pico de gallo, guacamole, crushed tortilla chips, etc...

To finish the meal off, grill the chicken and veggies until the meat is cooked through, and the veggies are charred and tender.  Let the meat rest for 10-15 minutes and then slice.  To assemble, place rice in a bowl and top with veggies and chicken, sprinkle cheese over the top and then slather with cilantro lime crema.  Use additional toppings to finish the whole she-bang off!!  Enjoy!!