Latest Recipes

London Broil w/ Marinated Mushrooms (Tri-Tip Works too)

I pulled this recipe out of the archives, since I’m planning ahead for summer barbeques. I’ve already got some homemade BBQ sauce on hand (easy, since we make this all the time at The New Deli). So–let’s get some charcoal!

This is one of my fave recipes for London Broil or Tri-Tip (AKA “bottom sirloin butt” or “triangle roast”). Either cut is economical AND so flavorful. (Did you know the expensive cuts are much more tender, but cheaper cuts have a more robust flavor?)

A bit of sugar helps the meat to brown; soy sauce adds savory flavor, and vinegar tenderizes. Easy!

Another plus: Tri-tip is also usually a decent size for a smaller family. This recipe serves 4-6.

Roast beef w/ Marinated Mushrooms, barbequed on grill

INGREDIENTS

  • One Tri-Tip Roast (2-3 lb.) (or London Broil)
  • 1/4 c. red wine vinegar
  • 1/2 c. soy sauce (divided)
  • 1/4 c. plus 1 TBS. olive oil (divided)
  • 2 TBS. sweet black rice vinegar (or 1 TBS. sugar)
  • 10 oz. fresh mushrooms
  • 1/4 c. balsamic vinegar
  • Optional: fresh garlic and fresh herbs

PREPARATION

1. One to several days earlier, marinate a Tri-Tip roast (or London Broil) in a zip-lock bag. Add to bag: > One 3 lb. roast > 1/4 c. red wine vinegar > 1/4 c. soy sauce > 1 TBS. olive oil > 2 TBS. sweet black rice vinegar (or 1 TBS. sugar)

2. Let marinate up to several days. Sear roast in smoking hot pan; turn only when browned on one side, to then brown the other. Put pan in 400 degree oven; roast for 30 minutes or so, until it reaches 120 degrees for medium rare. Let it stay in the oven longer, with the temperature lowered, for a more well-done roast. Remove and let rest at least 15 minutes before cutting; roast will reabsorb its juices.

3. Marinate some mushrooms for a day or so as well. To another Ziploc bag, add: > 10 oz. fresh mushrooms > 1/4 c. olive oil

4. Toss the mushrooms around in the bag until they’ve absorbed the oil.

5. Next, add to bag: > 1/4 c. soy sauce > 1/4 c. balsamic vinegar > Optional: fresh garlic and fresh herbs

6. If sauce is desired, drain the marinade from the mushrooms into a sauce pan, boiling until it reaches a thicker, sauce-like consistency. Serve the meat with the mushrooms, with sauce on the side.

 

Chili Rellenos: Vegetarian Dish W/ Red (“Mole”) Sauce

To roast fresh Anaheim or Pasilla peppers at home, broil them or grill in very hot pan with a lid on it; turn the peppers as needed until all sides are blackened. Let cool, then peel off skin and remove core and seeds, trying to keep peppers as whole as possible. Canned peppers can also be used.

Paprika forms the base for this sauce- a “mole” of sorts, although it doesn’t have the cocoa powder that some chefs incorporate. It’s a nice change from tomato sauce!

Serves 5; enough for two chili rellenos per serving.

Mexican style Chili Rellenos

 

Stuffed Chilis

INGREDIENTS

  • 1 lb. Jack cheese, divided
  • 1 1/2 to 2 lb. Pasilla or Anaheim Chilis (or 29 oz. can whole green chilis)
  • 6 eggs, separated
  • Flour for dredging
  • 1/3 c. flour (or substitute fine corn flour or other favorite)
  • Cooking oil (canola or coconut oil is good for this)

Red Sauce

INGREDIENTS

  • 1/3 c. flour
  • 1/3 c. olive oil
  • 2 TBS. paprika
  • 1/2 TBS. chili powder
  • 1 tsp. salt
  • 1 tsp. red wine vinegar
  • 3 c. boiling water

PREPARATION

1. Cut cheese into 1/2-inch thick rectangles, almost as long as the chili. Reserve some of the cheese for garnishing (grate the leftover and sprinkle on top). Use: > about half of the 1 lb. Jack cheese

2. To stuff the chilis, pat the drained chilis somewhat dry with paper towel. Place a slice of cheese into each chili, gently so as not to tear it. If the cheese is too large, trim it to fit. Make sure any open edges of the chili still come together. Dust the stuffed peppers lightly with flour, so batter will stick better.

3. Meanwhile, whip the egg whites until almost stiff peaks form. Use: > 6 egg whites

4. Gently fold in the egg yolks and flour: > 6 egg yolks > 1/3 c. flour

5. Preheat a large skillet, then add enough oil to coat the bottom of the pan, adding more oil as needed, as cooking proceeds. One at a time, dip the stuffed chilis into the batter and then into the hot oil. Let one side firm up; flip to cook other side, until batter is a crisp golden brown. Remove chilis from the oil and drain on paper towels.

6. In sauce pan, make the Red Sauce to serve over the rellenos Make a roux of the following: > 1/3 c. oil > 1/3 c. flour > 2 TBS. paprika > 1/2 TBS. chili powder > 1 tsp. salt > 1 tsp. red wine vinegar

7. To the roux, slowly add: > 3 c. boiling water

8. Bring mixture to a boil; simmer 2 minutes until cooked.

9. Pour the red sauce over the chili rellenos; top with the remaining cheese (grated or crumbled), broiling until cheese is golden.

Ginger Chicken: Easy Meal, Great on the Grill

A good marinade has a few simple elements: Vinegar or lemon for tenderizing, sugar to help the meat to brown well, soy sauce (or other salty additions) to add savory flavor, plus favorite herbs and spices. This recipe uses fresh ginger and garlic, mixed in with a basic soy sauce/vinegar/brown sugar mix. It’s a quick and easy recipe that tastes great!

Make this recipe for a group, or for a family meal, with extra for future meals. Bone what’s left and use it with the sauce from baking the chicken, in a simple stir-fry over rice. A quick meal at a later date!

Boneless chicken can be substituted; it doesn’t have as much flavor, but it will serve more people. Boneless, skinless thighs are a good choice, as breast meat can be a bit dry. Serves 15 or so.

Ginger Chicken, Spinach Salad, and Corn on the CobINGREDIENTS

  • 3 lg. cloves garlic
  • 2-4″ pc. fresh ginger
  • 1/8 tsp. cayenne
  • 2/3 c. brown sugar
  • 1 c. soy sauce
  • 1 c. white vinegar
  • 9 lb. chicken pieces, with skin and bone in

PREPARATION

1. In processor or blender, process: > 3 lg. cloves garlic > approx. 2-4″ pc. fresh ginger, sliced > 1/8 tsp. cayenne

2. Add and process all ingredients: > 2/3 c. brown sugar > 1 c. soy sauce > 1 c. white vinegar

3. Marinate chicken in the above mix for 1-4 days in a sturdy zip-lock plastic bag. Use: > 9 lb. fresh or frozen chicken pieces, w/ skin and bone in (thighs or other favorites)

4. Bake at 325 degrees for 1 hour, or barbecue on the grill. Serve right from oven, or at room-temperature, or chill to serve cold. Save the juices from baking the chicken in a bowl in the refrigerator. After chilling, remove the fat that hardens on top; this makes an excellent base for a great sauce later in the week.

Chicken w/ Wild Rice and Black Cherry Sauce: Elegant Entree

The following recipe makes extra of the rice, which is nice—it makes a great side dish later in the week. It keeps well, and can even be frozen. And- it’s perfect for gluten-free folks!

To “stuff” the chicken, simply lift the skin up off the breast a bit, stuffing the rice underneath. (The trickiest part may be in locating chicken breast that still has the skin on it.) Use any amount of chicken breasts, according to how many servings are needed. This recipe will serve 7-8, plus extra wild rice stuffing.

Grateful-Table-Chicken-w-Wild-Rice-Black-Cherry-SauceINGREDIENTS

  • 3 1/2 c. water, plus 3 more c. water
  • 1 c. wild rice
  • 3-4 bay leaf
  • 1 carrot, peeled, left whole to cook until tender
  • 2 c. white rice (if brown rice, cook 40 min.)
  • 1 small onion, diced
  • 2 stalks celery, chopped
  • hearty splash of olive oil
  • 2 1/2 tsp. Vege-sal (found at Health Food Stores, or sub 1 1/2 tsp. salt)
  • 1 1/2 c. walnuts (toast if desired)
  • 1/3 c. frozen orange concentrate
  • 1/2 tsp. thyme
  • 7 or 8 chicken breasts with skin on (bone in, if desired)
  • 8 oz. can of pitted black cherries
  • Chicken stock, water, or black cherry juice to make 1 1/2 c. liquid
  • 3 TBS. brown sugar
  • 1 TBS. corn starch

PREPARATION

1. Prepare Wild Rice Stuffing ahead of time, even a day earlier. In pot with a lid, bring to boil: > 3 1/2 c. water

2. Add the following the pot, to precook the wild rice: > 1 c. wild rice > more: > 2 c. brown rice (if white rice, cook 15 minutes)

3. Grill in pan until tender: > 1 small onion, diced > 2 stalks celery, chopped > the pre-cooked, diced carrot > hearty splash of olive oil

4. To the pot of cooked rice, add: > The grilled celery, onion, carrot > 2 1/2 tsp. Vege-sal (found at Health Food Stores, or sub 1 1/2 tsp. salt) > 1 1/2 c. walnuts (toast if desired) > 1/3 c. frozen orange concentrate > 1/2 tsp. thyme

5. In 13 x 9 ” dish, use: > 7 or 8 chicken breasts with skin on (bone in, if desired)

6. Lift skin from the chicken and stuff with: > The cooked wild rice mixture

7. Bake at 375 degrees for 50 minutes or so, until chicken is golden and cooked through. Meanwhile, make Black Cherry Sauce.

Black Cherry Sauce

PREPARATION

1. Drain one 8 oz. can of pitted black cherries, set cherries aside, use juice in sauce. Mix together in sauce pan: > Juice of 8 oz. can black cherries, plus enough stock, water, or black cherry juice to make 1 1/2 c. liquid > 3 TBS. brown sugar > 1 TBS. corn starch

2. Turn pan on high, stirring until it comes to a boil. Lower heat, let sauce cook 1 minute more, then add reserved cherries. Serve over the chicken.

Chicken Paprikash: Easy Chicken & Pasta Dish

This dish can be thrown together easy, with some pasta on hand, and a bit of sour cream, chicken, and spice. This version is a newer, easier, healthier version of a classic. The sour cream adds a bit of fat, but it’s still lower-fat than the original recipe, and it seems to be a crowd-pleaser. For a more traditional flavor, as found in authentic Hungarian recipes, toasted caraway seeds can be added. Serves 4.

Chicken w/ Hungarian style Paprikash sauce, over pasta

INGREDIENTS

• 3 to 4 c. cooked, boned chicken
• 1 green pepper
• 1 red pepper
• 12 oz. or so dry fettuccini (or choice of pasta)
• 1/4 c. olive oil
• 1/4 c. flour
• 1 TBS. paprika
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 TBS. chopped, fresh garlic
• 1 1/2 c. chicken stock
• 1/2 c. sour cream
• (optional) 1 tsp. toasted caraway seed

Chicken for this dish is best “pulled”, or torn, into pieces, as more sauce clings to it this way. Prepare the chicken ahead of time, or grill 3 or 4 half breasts, to yield: > 3 to 4 c. cooked, boned chicken, pulled (torn) into 1 to 2″ chunks

Also prepare peppers, chopping into 1/2″ diced pieces: > 1 green pepper > 1 red pepper

Grill the diced peppers in very hot skillet for a few minutes, in a little olive oil, with a splash of water to steam them a bit. Set cooked peppers aside.

Cook the following until tender, rinsing, cooling, and tossing with a bit of olive oil to keep it from clumping: > 12 oz. or so dry fettuccini (or your choice of pasta)

In iron skillet or saucepan, mix: > 1/4 c. olive oil > 1/4 c. flour > 1 TBS. paprika > 1 tsp. salt > 1/2 tsp. pepper > 1/2 TBS. chopped, fresh garlic

Slowly add: > 1 1/2 c. chicken stock

Bring mixture to a boil. Boil and stir for 2 minutes. Turn off heat, adding last: > 1/2 c. sour cream > The cooked chicken chunks > Diced, cooked peppers > (optional: 1 tsp. toasted caraway seed, crushed)

Serve over the cooked pasta, with a side dish of steamed green vegetables, as desired, for extra color.

Chicken Piccata w/Lemon, Capers: Elegant but Easy Enough

This elegant dinner entree has a light, flavorful sauce, with capers giving it a distinct, piquant flavor. The method is streamlined for making a simple recipe. Plan 1/3 to 1/2 lb. serving per person. Serves 6-4.

Chicken Breast w/ Caper Sauce, lemon, garlicINGREDIENTS

  • Approx. 3 lb. boneless, skinless chicken breast (about 8 large half breasts)
  • 1 c. chicken stock
  • 1/4 c. white wine
  • 1/4 c. lemon juice
  • 1/4 tsp. salt for sauce (omit salt if using canned, salted chicken stock)
  • 1/2 c. oat flour (sub wheat flour or other, if desired)
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. paprika
  • 2 TBS. parmesan
  • 1/2 TBS. chopped garlic
  • 1 TBS. olive oil, plus extra for grilling chicken
  • 2 TBS. butter
  • 1/4 c. capers, drained
  • Lemon slices for garnish
  • 1/4 c. chopped parsley

PREPARATION

1. Ahead of time, in sauce pan, reduce sauce by boiling down liquids by half: > 1 c. chicken stock > 1/4 c. white wine > 1/4 c. lemon juice > 1/4 tsp. salt for sauce (omit salt if using canned, salted chicken stock)

2. Set reduced sauce aside. Mix dry ingredients together for dredging chicken: > 1/2 c. flour > 1 1/2 tsp. salt > 1/4 tsp. pepper > 1/2 tsp. paprika > 2 TBS. parmesan

3. Prepare chicken breasts by pounding them to about 1/2-inch thick; they’ll be more tender, and will cook evenly. A meat hammer works great for this!

4. Get skillet hot, adding a touch of olive oil when hot. Dip the hammered chicken breasts into the flour mix, and grill on both sides until golden and cooked through. Set aside to warm in oven until serving time.

5. After cooking chicken, prepare sauce. To the same skillet used for the chicken, add: > 1/2 TBS. chopped fresh garlic

6. Heat just so garlic can cook a bit, without burning. To the garlic, add: > 1 TBS. olive oil > 1 TBS. flour

7. To the oil/flour mix, add the reduced sauce liquid, bring back to a boil. Finally, remove from heat and stir in until melted: > 2 TBS. butter

8. Arrange grilled chicken breast on plate, add sauce, and garnish with: > 1/4 c. capers, drained > 1/4 c. chopped parsley > thin-sliced lemon

9. Serve with vegetables and a favorite pasta or rice.

Chicken Putenesca, w/ Savory Sauce of Tomato, Greek Olives

These flavors are bold; a goat cheese stuffing holds its own against a tomato sauce containing Greek olives and a dash of anchovies. Anchovy paste can be used, or fine-chop a small can of whole anchovies, freezing the leftovers to preserve flavor. Plan 4-6 oz. of meat per serving; this recipe serves 6 or so.

Stuffed Chicken w/ Goat Cheese and Spinach

INGREDIENTS

  • Approx. 3 lb. boneless, skinless chicken breast (about 6 half breasts)
  • 8 oz. goat cheese (soft style)
  • 6 oz. (small bag) spinach
  • 1/2 c. fine bread crumbs* (see below for gluten-free substitute)
  • 1/2 TBS. chopped garlic
  • 2 TBS. olive oil (plus some oil for sautéing)
  • One 28-oz. can tomatoes, chopped
  • 2/3 c. (or more) Greek olives (about 3-4 oz.)
  • 2 tsp. anchovy paste
  • 1/4 c. chopped parsley for garnish

PREPARATION

1. Prepare chicken breasts by hammering to about 1/2-inch thick. A meat hammer (with a large surface area, usually somewhat “spiked”) will tenderize the meat and thin it out, so the meat will cook through but stay tender. Use: > 3 lb. chicken breasts

2. To each piece of meat, spread the top with goat cheese. Use: > 8 oz. goat cheese

3. To half the pieces, add a handful of spinach on top of the goat cheese and top with another breast piece (goat cheese facing in). The spinach will shrink considerable after cooking, but will seem bulky beforehand. Use: > 6 oz. spinach

4. These “stuffed” chicken breasts are actually more of a “sandwich”, which makes them easier to deal with. Dip the top and bottoms of each “sandwich” into the fine bread crumbs (or seasoned oat flour mix, as mentioned at end of recipe). Use: > 1/2 c. bread crumbs (or oat flour mix)

5. In a hot skillet, add a splash of oil and the layered chicken-goat-spinach pieces. Grill until golden brown on one side; flip to brown other side. Depending on size and thickness of the chicken breasts, they will take 15 minutes (or more) to cook through. Remove the browned, “stuffed” chicken to a Pyrex (or other) casserole dish and finish cooking in a 350-degree oven until cooked through.

6. Meanwhile, prepare the easy tomato sauce. In a hot saucepan, add the oil and garlic, turning pan off to let the garlic “steep”. The garlic should only get “transparent”, or to a light golden color. If the pan’s too hot and the garlic starts to darken, add some of the canned tomato to cool it down a little. In the pre-heated saucepan, add: > 2 TBS. olive Oil > 1/2 TBS. chopped garlic

7. After a few minutes of steeping, add the remaining sauce ingredients and bring to a boil: > 28 oz. can tomatoes, chopped > 1/3 c. or so Greek olives, pitted and quartered > 2 tsp. anchovy paste (or chopped anchovy)

8. To serve, top with cooked stuffed chicken with the tomato sauce, and a sprinkling of parsley. A side of vegetables and a favorite pasta or rice rounds out the meal.

* Substitute for bread crumbs: Use a seasoned mixture of “oat flour” (oatmeal is processed until fine in a food processor or blender). Favorite herbs and a dash of salt can be added, for a whole-grain, non-gluten substitute for those bread crumbs. (Non-gluten if you buy the right oatmeal!)

Beef Stroganoff: Budget Recipe w/ Chuck Roast- Delicious!

This classic recipe is sped up by using a pressure cooker to simmer the beef, which also seals in flavor. A crock pot, left on low all day, can also be used (or cooked in a low-heat oven). With a few extra ingredients, like carrot, red wine and tomato paste, a simple Beef Bourguignon can be made for variety. Serves 6.

Grateful-Table-Beef-StroganoffINGREDIENTS

  • 2 lb. beef, boneless chuck roast or similar cut
  • Oil or butter, as needed, for browning (coconut or olive oil)
  • 3 c. beef broth (or substitute chicken broth)
  • 2 bay leaves
  • 1 medium onion
  • 3 garlic cloves
  • 1 tsp. thyme
  • 3 TBS. flour
  • 1 lb. mushrooms
  • 1 tsp. salt (less if using salted broth)
  • 1/2 c. sour cream or yogurt
  • 12 oz. wide egg noodles

PREPARATION

1. Cut into 2″ cubes: > 2 lb. chuck roast

2. Get a large iron skillet quite hot. Brown beef cubes in a little olive oil in the skillet—don’t crowd the pan or the beef won’t brown. As pieces get browned, add to oven-proof pot, crock pot, or pressure cooker, if available. Set skillet aside to use for cooking the onions.

3. Microwave (or heat on stove) until hot: > 3 c. beef or chicken broth > 2 bay leaves

4. Add hot broth to the pot/pressure cooker. Cover the pot; let beef cook until tender. This will take 2 1/2 to 3 hours in a 375 degree oven, or 8 hours or so in a crock pot on low heat, or 40 minutes at medium pressure in a pressure cooker. While beef is cooking, sauté onions in the skillet used to brown the beef. To hot skillet, add: > Olive oil as needed > 1 lg. onion, chopped

5. Turn heat down, cooking onions slowly, until sweet and tender. At this point, the pan of onions can be refrigerated until beef’s done cooking, if using the oven or crock pot. When ready to assemble the dish, continue with remaining steps. To the cooked onions, add: > 3 garlic cloves, minced > 3 TBS. flour > 1 tsp. thyme

6. Mix garlic, flour and thyme into the onion until smooth. Set aside. In separate pan, sauté mushrooms. Don’t crowd the pan or they won’t brown. Do batches, adding browned mushrooms to the onion/garlic/flour pan. Use: > 1 lb. mushrooms, sliced

7. When meat is done, pour some of the liquid into the onion/mushroom/garlic/flour pan. Mix until smooth, then add remaining liquid. Turn pan on and bring almost to a boil, so that the flour will thicken it. Cook for 2 minutes. Mixture should look saucy (boil it longer to reduce liquid if it’s too thin). Add last: > salt to taste (1 tsp. or so) > 1/2 c. sour cream or yogurt

8. Serve over cooked pasta, garnish with chopped parsley.

Beef Bourguignon: Classic Recipe, Streamlined

This take-off on Julia Child’s recipe uses a few shortcuts to make dinner easier. Bacon can be used, but is optional; the recipe’s still great without it! A pressure cooker will cook the meat tender in 40 minutes. Or, a slow cooker or crock pot can be used; meat cooks throughout the day and is ready to use in the recipe by dinner time. Serves 6.

Chuck roast, red wine, and veggies over pastaINGREDIENTS

  • 2 c. beef broth (or chicken broth)
  • 1 1/2 c. red wine
  • 2 bay leaves
  • 2 lb. boneless chuck roast
  • Optional: 6 oz. diced, raw bacon
  • Olive oil, as needed, for browning
  • 1 onion
  • 1 lg. carrot
  • 1 lb. mushroooms
  • 3 garlic cloves
  • 1 tsp. thyme
  • 3 TBS. flour
  • 1 TBS. tomato paste
  • 1 tsp. salt (or less if using salted broth)
  • Potatoes to serve with stew, or 1 lb. wide egg noodles, cooked

PREPARATION

1. Begin to get broth hot in oven-proof pot, crock pot, or pressure cooker. Use: > 2 c. beef or chicken broth > 1 1/2 c. red wine > 2 bay leaves

2. Cut into 2″ cubes: > 2 lb. chuck roast

3. Heat a large iron skillet. If using bacon, cook the bacon in the skillet until somewhat browned but still tender: > 6 oz. diced, raw bacon (optional)

4. Pour off some of the bacon fat; add the bacon bits to the hot broth.

5. Brown beef cubes in the same pan, using a little olive oil as needed. Don’t crowd the pan or the beef won’t brown. As pieces get browned, add to oven-proof pot, crock pot, or pressure cooker. Set skillet aside to use for cooking the onions. Use: > the 2 lb. cubed chuck roast

6. Broth/red wine mixture should cover the beef in the pot. Cover the pot; let beef cook until tender. This will take 2 1/2 to 3 hours in a 375 degree oven, or 8 hours or so in a crock pot on low heat, or 40 minutes at medium pressure in a pressure cooker. While beef is cooking, sauté onions in the skillet used to brown the beef. To hot skillet, add: > Olive oil as needed > 1 lg. onion, chopped

7. Turn heat down, cooking onions slowly, until sweet and tender. At this point, the pan of onions can be refrigerated until beef’s done cooking, if using the oven or crock pot. When ready to assemble the dish, continue with remaining steps. To the cooked onions, add: > 3 garlic cloves, minced > 3 TBS. flour > 1 tsp. thyme > salt to taste (1 tsp. or so) > 1 TBS. tomato paste

8. Mix ingredients into the onion until smooth. Set aside.

9. Prepare carrots, cutting into rounds. In separate pan, cook carrots. Add water to the pan, letting them steam some. As they become tender, add olive oil, browning carrots a bit to develop their sweetness. Use: > 1 lg. carrot, sliced into coin-like pieces

10. Add cooked carrots to the onion mixture. Next, sauté mushrooms. Don’t crowd the pan or they won’t brown. Do batches, adding browned mushrooms to the onion/garlic/flour pan. Use: > 1 lb. mushrooms, sliced

11. When meat is done, pour some of the liquid into the the pan of veggies/flour. Mix until smooth, then add remaining liquid. Turn pan on and bring almost to a boil, so that the flour thickens it. Cook for 2 minutes. Mixture should look saucy (boil it longer to reduce liquid if it’s too thin).

12. Serve with potatoes, or over cooked pasta; garnish with chopped parsley.

Broccoli Potato Soup

Broccoli adds nutrients to a meal and potatoes are a healthy way to thicken the soup without using the flour typically used. It makes this a gluten-free recipe, and if you leave off the parmesan garnish, it’s vegan too! Serves 6-8.

Grateful-Table-Broccoli-Potato-SoupINGREDIENTS

  • 2 broccoli crowns (stems too, if available)
  • Optional: 1/2 c. leaves or tops of celery
  • 3 lb. potatoes, peeled, cubed
  • 1/3 c. virgin olive oil
  • salt and pepper to taste
  • Parmesan cheese for garnishing

PREPARATION

1. Cut broccoli into chunks, then add enough boiling water to broccoli in a pot to cover; simmer until tender. When done, reserve broth (you can then use that broth to cook the potatoes in, or save it to thin the soup out with later. Use: > 2 broccoli crowns (chunks of stems can be used for flavor, and discarded afterward) > Optional: 1/2 c. leaves or tops of celery

2. Also, in a separate pot, cook in hot broth or water (just enough to cover the potatoes): > 3 lb. potatoes, peeled, cubed

3. Remove any chunks of stems from the pot of cooked broccoli; process the broccoli tips, then add the cooked potatoes and puree the mixture some more. An immersion blender works well; if a processor is used, be careful not to process the potatoes for too long, as they can get too starchy if over-processed.

4. Blend or whisk into the pureed veggies: > 1/3 c. virgin olive oil > salt and pepper to taste

5. When ready to serve, reheat soup and garnish with Parmesan cheese.