CopyCats...

I was once told that there are only 10 original ideas in the world and everything else is a mimicked, slightly skewed version of an original.  As a person that thinks she alone has had more than 10 original ideas, I hate to admit that there is an inkling of truth in that statement.


BUT, I do think this concept does hold true for recipes.  My best creations have been copies or Chaos versions of something I have seen, tasted or read about.


Today's copy cat creation was inspired by an amazing Roasted Red Pepper Gouda Soup shared over event planning at my favorite 18th Street coffee shop, Tryst.  My version has a slightly spiced up flavor but the idea is the same... savory hot soup that with a rich finish.  I recommend the use of an emulsion blender for prime smoothness but a stand-up blender works fine.  


Roasted Red Pepper Gouda Soup

INGREDIENTS
2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
I container chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper2 cups shredded gouda cheese

DIRECTIONS
Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and sauté for 15 to 20 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. Return the liquid to the saucepan over medium low heat. Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through, about 5 to 10 minutes.  

Finally... after nearly 8 months you get chicken!

I know... seriously.  Why did I name the blog Chaos&Chicken if I never cook chicken?  The same reason I cooked a $70 organic turkey two Thanksgivings ago and did not eat it.  Its simple, I really make no sense.

Tonight not only do I have one chicken recipe, I have two.  At Chaos on K we are feast or famine, all or nothing and just plain crazy in between, with little rhyme or reason. 

On a cold, rainy night after a very long weekend that included too much fun, too much work and too little holiday shopping, all this gal wants to do is relax, cook and listen to good tunes.  You know--- less chaos, more chicken.  To be true to this want, I purchased one rotisserie chicken* and turned it and the items in my fridge into two fabulous soups that I will take for lunch all week. So easy, fast, mostly healthy and I multi-tasked--- my fridge and kitchen are now clean!   

Ginger Chicken Soup
1/2 of rotisserie chicken, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1 cup mushrooms
1/2 container of chicken stock
1 inch ginger, grated
5 stalks parsley
salt and pepper for taste

Saute carrots, celery, onion and garlic for both recipes.  Divide and add chicken stock, chicken, ginger and 1/2 of parsley.  Cook on low for 30 minutes.  Add remaining parsley, mushrooms and salt/pepper.  Cook for 10 more minutes.  Serve warm. 

White Bean Chicken Chili

1/2 of rotisserie chicken, chopped

1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 clove garlic
1 can fire roasted tomatoes
1 can cannelloni beans
1 sm can green chilis
salt and pepper for taste


Saute carrots, celery, onion and garlic for both recipes.  Divide and add cannelloni beans, tomatoes, green chilis, chicken, remaining stock and cream.  Cook on low for 10 minutes.   Serve warm.

*one of only two meats I will eat on bone, the other is lamb shank.  I will still never eat a wing, a chicken leg or even speak to you if you eat the large turkey legs served at festivals.  This is much, much progress in my neurotic, make-no-sense- type of world.  I know, I am very complicated and am not for figuring out.  Seriously, do not try, it is a lost cause!

Detoxification and Dinner

Wouldn't that be a good song or book title?
I always think of life experience and occurrence as a song, book or sitcom title. So far I have 5 different series (all running 7 seasons), 19 bookcases full and a 53 Mega Hits!

This week is all about the emotional, nutritional and physical detox. Seriously. After all of the people and the drinks and the food I am spending this week balancing out... starting with dinner. I am proud to say that it is only Tuesday and I have cooked three separate, very nutritional dishes and have packed my lunch daily. Unfortunately as I sit here I am drinking a glass of my favorite TJ's Bordeaux and have made plans for two nights this week. One life item at a time--- guess a gal needs some toxins, right?

Two detoxifying dinners:
Wild Rice Salad
In my new cookbook, Clean Cooking, (again, Thanks Mom!) I learned that wild rice is a grass and not a grain. This makes it a GREAT protein source as well as packed with fiber. This salad can be hot or cold and it so yummy! Adapted from New York Times recipe with my imagination--- basically, it VAGUELY resembles their recipe :)

1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
1 can chopped artichokes
1 can garbonzo beans
1/2 cup chopped fresh parsley
Juice of a lemon
Head of brocolli steamed and chopped
1 small garlic clove, minced
3 tablespoons extra virgin olive oil

1. Bring the water and artichoke juice boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Add brocolli and artichokes for last 5 minutes. Drain and toss in a large bowl with the remaining salad ingredients.

Sweet Potato and Black Bean Chili
Adapted from The Clueless Vegetarian

1 tbsp EVOO
2 medium onions, chopped
1 tbsp chili powder
1 tsp ground cumin
1 tsp curry
1 cup vegetable broth
1/2 clove garlic
2 medium sweet potatoes, peeled and cubed
1 28-oz (796mL) cans diced tomatoes
2 19-oz (540mL) cans black beans, drained and rinsed
1/2 tsp salt
1 tsp crumbled dried oregano

Heat the oil in your RED DUTCH OVEN:). Add the onions and garlic and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder, curry and the cumin and cook for another minute or so. Add the vgetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.

Add the tomatoes with all the juice from the can, the beans, salt, and oregano. Bring to a boil over medium heat, then let simmer until the potatoes are completely tender - about 20 minutes. Puree 1/2 and serve with a dollop of greek yogurt or sour cream.

Cooked listening to these new tunes (or old on new mixes)
Slow Down- Wallis Bird
The Great Salt Lake- Band of Horse
The Chain- Ingrid Michealson
Selfish Jean- Travis
Float On- Modest Mouse
Cape Cod Kwassa Kwassa- Vampire Weekend
Got To Have You- The Weepies
Back in Your Head- Teegan and Sara
Time to Pretend- MGMT
Mercury Falling- Sting
Throw it All Away- Brandi Carlise

Now, off to watch David D in last season's Californication... a great addition to Detoxification :)

xoxo- Detox Debbie

A Recipe for Fall

Perfect Fall Day
Ingredients 2 brown leather boots
1 pair skinny jeans
1 part wool/ 1 part cotton sweater
1 tablespoon crisp air
Dash of cinnamon

Mix first three ingredients with air. Take a walk, meet a friend, grab a latte and sprinkle dash of cinnamon on top!

Today was the first day of Fall for me. I know, I know, technically it was last Tuesday but I was still donning a cute summer dress and acting frivolous... Today--- well, today was a turning point. I pulled out my boots and sweater and I swear I saw an orange leaf fall.

Ahhh...there is something about this time of the year that is rejuvenating. Though you are adding clothes I can't help but believe that you are shedding the months and are given the chance for a start over. Today, to me the crisp air signifies change...

Tonight, in honor of this change and the air and the boots, I am cozy in my apartment listening to a new mix, testing a new recipe and getting excited for what this season has to offer.

In the pot...

Spicy Squash Soup
2 Tablespoons Olive Oil
1 Carrot, peeled and diced
1 Onion, diced
1 teaspoon chile powder
1 teaspoon cumin
1 teaspoon curry
1/2 teaspoon red pepper flakes
1 lb. Winter Squash, peeled and diced
1/2 lb. potato, peeled and diced
3 cups of Water
1/4 cup greek yogurt
2 teaspoons of Worcestershire Sauce
Salt and Pepper

Heat olive oil in a medium saucepan. Add carrots and onion, cook until soft, about 10 minutes. Add chile powder, cumin, curry and red pepper flakes. Saute 5 minutes. Add squash, potato, yogurt and water. Simmer, covered about 30 minutes. When soft, puree with a emulsion blender. Add Worcestershire and salt and pepper to taste. Garnish with greek yogurt and chives. Enjoy!

On the iPod. . .

Fall Mix
Go Home- Amanda Jenssen
Try Not to Breathe (Live)- REM
Why Does it Always Rain on Me- Travis
We Will Become Silhouettes- Postal Service
Sort of- Ingrid Michealson
San Francisco- Brett Dennen
Don't Panic- Coldplay
High and Dry- Radiohead
Save it For Your Prayers- Duffy
Skinny Dipping Girl- Joe Purdy
Girlfriend- Wolfgang Amedeas Phoenix
Running to Stay Still (Live from Paris)- U2
The Story I Heard- Blind Pilot
World Spins Madly On- Weepies

Lycopene and Lyrics

I am fresh from a day of food shopping, library going and hanging out with my closest DC gal pal who shares my love of all foods whole. I am in the mood to re-create the wonderful soup* I sampled at the market with all my new local grown goods.

I cannot cook, or in this case blend, without good tunes. Tonight I not only offer my recipe but I offer my music mix. Sometimes the mood you bring to your cooking adds to the outcome (Hello, did you read Like Water for Chocolate?). My mood tonight is relaxed, happy and excited for the flavors my meal and week will bring me.

On tonight's menu:
Gazpacho Soup
Fresh and light and filled with lycopene, this cold soup is as much a summer vitamin concoction as a meal.

Ingredients:
7 large tomatoes
2 Cloves Garlic, peeled
1 Large Onion, Vidalia or another sweet variety
1 Large Cucumber
1 Yellow Bell Pepper, seeded and finely diced
1 Tablespoon Fresh Lemon Juice
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Red Pepper Flakes
2 Tablespoons Fresh Cilantro
1 tablespoon red wine vinegar
1/8 cup olive oil
Salt and Pepper, to taste

Preparation:
Add all ingredients other than olive oil to blender and pulse. Add oil slowly. Served chilled.

On tonight's music mix:
Can You Tell- Ra Ra Riot
Distorted Thoughts- Charlene Soraia
Fix You- Coldplay
Close Call- Rilo Kilay
Sex and ReRuns- Matt Duke
Brown Eyes- Andy Davis
Beautiful World- Colin Hay
No Time to Sleep- Tina Dico
I and Love and You- Avett Brothers
So Natural to Love- Toby Lightman

*Get ready... fall is coming and so is your favorite soup goddess... I cannot wait to make and share new recipes with you!

Sunday Cooking...

So, as a child I remember my mom cooking from the time she got up til the time we went to bed on Sunday. This was her day off and she did what she loved... COOK. Now, I do leave my house on Sundays but I often find myself demonstrating those familiar habits.

Yesterday I started out with a Strata, went to Barnes and Noble, made a soup for the week, did some work, baked cookies, took a nap and then created a crock pot meal for the week. I guess some things are inherent.

Stacey (Ericka) Strata

6 eggs beaten
2 cups of half & half
salt, pepper, garlic, red
nutmeg- pinch
worshire sauce- shake
1/2 cup shredded cheddar
3 piece of wheat bread cubed
2 cups cooked sausage (I choose lean and homemade)

Layer sausage (sprinkle with red pepper) , cheese (most) , cubed bread, the pour the egg/milk/spic mixture on top and cover with remaining cheese. Refrigerate over night and bake for 45 minutes at 350.

Tuscan White Bean Soup

Navy beans (2 cups cooked)
4 cups chicken stock
1 cup water
1 boulion cube
salt and pepper to taste
fresh oregano
1 cup celery
1 cup carrots
1 cup onion
6 garlic cloves chopped
1 16 ounce can italian stewed tomatoes
1/2 bag spinach

Saute veggies (no spinach) and garlic with olive oil. Add beans, tomatoes, stock and water.
Simmer 1 hour. Add spinach and oregano. Great with crusty bread.

Jill's Salty Sweet Chocolate Chip Cookie

(great for hormonal cravings)
3/4 cup brown sugar
3/4 cup white sugar
1 cup butter
2 and 1/4 cup flour
1 tsp baking soda
1 tsp salt
2 tsp vanilla
2 eggs
1.5 cups chocolate chips

Beat butter (room temp), sugar and vanilla. Add eggs one at a time. Mix flour, salt and baking soda and set aside. Add dry ingredients slowly. Fold in chocolate chips. Bake at 350 for 10 minutes. Cover with foil and allow to cook 5 minutes after you take out of stove. Eat many!

Slow Cookin for Sassy Girls- Merlot Mushroom Roast

Okay before I give out the recipe let me tell you about the CP story.
Two years ago Scott got me a Cuisinart Stainless Steel Slow Cooker. He gifted me with it after he heard how much my friend liked hers. He knew a traditional floral Crock Pot would not fly in our house... too southern, too retro, too non-creative. To get me to use it he know went every where to find a cool piece and paid too much for a Crock Pot that did not say Crock Pot. SO- We refer to it as CP or slowcooker... there will be no Crock Pot! Now, I love it. You can be creative when you cook low and slow... I even do it with a Pot Roast (which I refer to asa Merlot Mushroom Roast... you know, it is all about the PR.)

1 London Broil or Bottom Round
salt, pepper, onion powder
1 cup merlot
1/4 cup marsala wine
12 garlic cloves
2 cups mushrooms whole
1 onion quartered
red potatoes

Heat olive oil and 6 garlic cloves in a castiron skillet until roasted. Add meat and sear each side.
Add to CP. Lift juices from pan with a marsala. Pour over roast. Add cup of merlot, 6 more garlic cloves, onion and potatoes. Slow cook for up to 8 hours. Serve with crusty bread and wine.

One day, three recipes--- You cannot say I don't keep you updated!

. . . I know, Enough with the Soups!

I must admit, in the Fall I turn into a Soup Addict. Tonight I made up my version
of White Bean Chicken Chili... a little healthier. So good, I could not wait to share.
(Since it is less bean-y and more broth-y, Scott asked me to call it Southwestern Chicken Soup.

Southwestern Chicken Soup

1/2 lb of chicken cooked and cubed ( I cheated and got rotisserie)

2 cans of cannoloni beans

1 cup of tomatoes

1 can of green chilis

1 celery stalk chopped

1 carrot chopped

1 small red onion chopped

2 garlic cloves, bruised and chopped

2 cups chicken stock (I made out of the rotisserie)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/8 cup of greek yogurt or sourcream

Saute onion, celery, carrot and tomato. Add to pot with stock and other ingredients (except sour cream/yogurt. Cook on low for 1 hour. Add yogurt/sourcream to soup and stir. Serve!

New Soup for You!

One of my favorite meals in the fall is soup... soup and salad, soup and bread, soup and grilled cheese sammy! Here is a new one that I checked out. So yummy!

Creamy Roasted Cauliflower and Artichoke Soup

1 head cauliflower
extra virgin olive oil
1 C. artichoke hearts (I cooked my own but you’re welcome to try canned)2 or 3 cloves garlic, minced
4 C. vegetable stock (or substitute chicken broth or plain water)
1 C. light cream (or half and half, whole milk, or even heavy cream)
zest of one lemon
leaves from a few sprigs of fresh thyme, crushed
salt
fresh ground black pepper

1. Preheat oven to 425 degrees.
2. Wash cauliflower then cut into flowerets.
3. In a large bowl toss cauliflower with enough olive oil to lightly coat all the pieces then spread them out in a single layer on a rimmed baking sheet.
4. Place cauliflower in a preheated 425 degree oven and roast, turning pieces occasionally until almost tender (between 20-30 minutes)
5. Remove cauliflower pieces to a bowl with tongs; set aside. There should be some olive oil left on the baking sheet. Very carefully pour the leftover oil into a soup pot or dutch oven.
6. Add minced garlic to the oil in the pot and saute over medium heat until just golden.
7. Add cauliflower, artichoke hearts and vegetable stock to the pot and bring to a boil. Turn heat way down and simmer for a few minutes until cauliflower is fully tender (check with fork).
8. Remove pot from heat and let cool slightly. Puree the soup until smooth using a food processor, blender, or immersion blender. Return to pot.
9. Gently reheat soup then add one cup of light cream, zest of one lemon (not juice), crushed thyme, and lots of salt and fresh ground pepper to taste. Soup can be thinned with extra broth or water if desired. Remove from heat when soup is heated through again.
10. Enjoy!

I am NUTS for Nutty Sweet Potato Soup!

Ellie Kreiger is my favorite Food Network gal (Sorry Rache- you are still my second favorite). Ellie cooks always with nutrician in mind and her recipes are easy, fresh and very tasty. I missed Saturdays episode because they changed the time (now is on at 8:30 a.m Saturday NOT 1:30 p.m. ) but Jess told me that she made a Sweet Potato Soup with PEANUT BUTTER. I had to look it up.

After making it I have two suggestions--- increase Sweet Potato and reduce Peanut Butter.
It is very good and screams FALL! Enjoy!

Nutty Sweet Potato Soup
Ingredients:
tablespoon canola oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon peeled and grated fresh ginger
1 large sweet potato, peeled and cubed (2 cups)
6 cups low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes, with their juices
2/3 cup creamy natural peanut butter
2 teaspoons honey
1/2 cup chopped scallion greens (about 3 scallions)

Directions
Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.*Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.Servings: 6Number of Servings: 6

Halloween Soup

For Kate's birthday lastweek I made Black Bean Sweet Potato Soup.
AMAZING! So rich, savory and a combination of some of my favorite flavors.
A highly recommended choice for a Fall Feast.

Black Bean Sweet Potato Soup
adapted from Gourmet, November 1996
Three 15 1/2 ounce cans black beans (about 4 1/2 cups cooked dry- my preference)
1 cup drained canned tomatoes
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
2 sweet potatoes, cubed
1 tablespoon plus 2 teaspoons ground cumin
1 tablespoon plus 2 teaspoons ground curry
1 tablespoon plus 2 teaspoons ground tumeric
1 teaspoon cayenne pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups stock (I used chicken)

Saute onion, shallot, garlic. Add to cooked beans. Add tomatoes, stock, spices and sweet potato. When sweet potatoes are soft (not mushy) remove and in a food processor coarsely puree 1/2 of mixture and add to remaining mixture.
Season soup with salt and pepper.
Serve soup garnished with sour cream.

What does one do with White Eggplants???

Well, what I thought were cucumber plants have yielded me the most amazing WHITE EGGPLANTS. Scott called me while I was in Atlanta saying that he thought our cucumbers were white zucchini... when I arrived home I realized that not only were these not cukes, they were not zucks either!

I do not see a lot of difference in the flavor of white vs. purple except that they are a little milder. When I googled them I found:
White-skinned varieties (figure A) such as 'Casper' are tasty and easy to grow, and they give your garden as special twist. Often tauted for being less bitter and nearly seedless, the white, tear-shaped fruits are a real change from the typical purple color usually seen in eggplants.

So far, we have had eggplant three times, all grilled and we have not finished one eggplant. Either we will be eating LOTS of eggplant this summer or I will have to sell some at the Farmer's Market.

This Sunday I made an interesting dish with grilled eggplant, peppers, onions, garlic, chickpeas, steak, cumin, coriander, curry and greek yogurt. So good!

I also found this recipe that I want to try:

EGGPLANT AND WHITE BEAN STEW

1/4 c. vegetable oil 1 c. chopped onion 1 sm. eggplant (about 12 oz.) 2 sm. zucchini (about 6 oz. each) 1 can (28 oz.) crushed tomatoes 2 cans (about 15 oz. each) sm. white beans, drained 1 tsp. salt 1 tsp. dried Italian seasoning 1/2 c. walnuts, chopped coarse Heat oil in a 4 to 5 quart Dutch oven over medium heat. Add onion; cook 2 minutes until softened. Meanwhile cut the eggplant lengthwise in 6 slices, then crosswise in 1/2 inch chunks. Slice zucchini in 1/2 inch thick rounds. Add eggplant and zucchini to onion; increase heat to high and stir 3 minutes until vegetables are lightly browned. Add remaining ingredients except walnuts; stir to mix. Bring to a boil. Reduce heat; cover and simmer 4 to 5 minutes until eggplant and zucchini are crisp tender. Stir in nuts. Makes 6 generous servings. Notes: This is a super casserole for guests. There is no meat in it, yet I have had guests remark how filling and complete the meal is, refusing to believe there is not any meat in it, they don't recognize the rather subtle taste of the eggplant.

Scott's Gone + Seafood + Mojitos= Too Much Fun

This Saturday, Kate and Jess came over for Seafood and Mojitos.

Yum! Yum! Yum! Though I am not quite ready for a Mojito tonight

I will recreate the scallop dish now that Scott is home. . .

Summer Seafood Soup

Ingredients

Sea Scallops

Chopped Tomato

Basil

Garlic

Butter

Olive Oil

Lemon

Salt, pepper and lemon the scallops. Sautee Scallops with Garlic in Butter. At the same time, reduce tomatoes with olive oil and chopped basil. After scallops are brown then add the rest of mixture and remaining lemon juice. Serve with Crusty Bread and Salad!

Stacey Style Mohito

(Since I do not like rum, I make my mohitos with Vodka... A special thanks to Linda H for all the mint :))

Muddle mint in fresh juiced limes. Mix with equal parts vodka, simple syrup, tonic. Serve with a splash of champagne on top

*Warning- engaging in Mohito drinking might lead to dancing, crying and charades... Oh, and hangovers :)*

Yummy Soup!

Okay... so I just returned from NY where I had a bite of the best brothy mushroom ginger soup. With my mother's amazing ability to taste, smell and decipher ingredients I think I have it.


Stacey's Mushroom Ginger Soup









Ingredients:
Shittake Mushrooms (Chopped)
Carrots
Celery
Green Onion (2)
Spinach
Vegetable Stock
Salt
Pepper
1 inch or so grated Ginger


How to do it:

Chop veggies and saute (Carrot and Celery) for a few in EVOO.

Add entire container of veggie stock, spinach, mushrooms, green onion,
grated ginger, salt and pepper. Allow to simmer on low for 30 minutes.


It's very light and refreshing... With barely any calories I am dubbing it New Weightloss Soup- Spread my Gospel!