Giada's Rigatoni with Red Pepper, Almonds and Bread Crumbs

This week's I Heart Cooking Clubs theme is "Using Your Noodle"--all things pasta from Giada. I chose her Rigatoni with Red Pepper, Almonds and Bread Crumbs because it is a fast and easy from the pantry dish and because I am always looking for ways to reduce the meat and dairy in my diet and this sauceless pasta with it's breadcrumb topping sounded like a tasty way to do that.

The recipe has just five ingredients but I added two more that I think really add a lot to the dish--capers and a pinch of crushed red pepper flakes. I used a box of Barilla Mezzi Rigatoni which is slightly shorter than regular rigatoni--all the better to hold those delicious bites of almonds and bread crumbs.

You can find the recipe at Food Network here or in "Everyday Pasta" on page 150. As usual my changes are in red below.

Giada says,"The secret ingredient in this dish is the garlicky croutons. I buy good-quality prepackaged garlic croutons from a local bakery and keep them in my pantry for emergencies (I also have been known to snack on them from time to time). You can certainly make them from scratch, but in this dish, it's fine to substitute store-bought if you have a good source. I love the almondy and garlicky flavor the crumbs give the pasta."


Rigatoni with Red Pepper, Almonds, and Bread Crumbs
Recipe Courtesy of Giada De Laurentiis
(Makes 4-6 Servings)
Prep Time: 7 min / Cook Time: 8 min

1 pound rigatoni pasta
3 cups purchased garlic-flavored croutons, (about 5 ounces)
1/4 cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers
3/4 cup extra-virgin olive oil (I reduced to 1/2 cup)

(added 1/4 cup capers, drained)

(added 1 pinch crushed red pepper flakes)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.

Place the croutons and the almonds in a food processor. Pulse until they are finely chopped, with the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers, capers, red pepper flakes and the olive oil. Toss to combine and serve.


Notes/Results: I really liked this one--great texture and good flavor. I think the key here is using the best quality, flavorful breadcrumbs you can find or make to give the topping lots of flavor. I bought a bag of what my local grocery store bakery calls "garlic chips"--very garlicky croutons made with their french bread which worked well and made a soft, crumbly topping. I did reduce the olive oil from 3/4 cup to 1/2 cup--my garlic chips had a lot of olive oil on them already and I didn't feel like it needed all of it. I liked the addition of the capers, they combined well with the red peppers for a little extra tang, and the kick of heat from the red pepper flakes was a nice touch. I topped it with some sliced almonds for a little texture. A great tasting and satisfying dish even without any added protein or cheese (not that some sausage wouldn't be a nice addition too). ;-) I would make it again.

You can see how the other IHCC participants used their noodles by going to the site here and following the links.

Happy Friday!

Classic Pimento Cheese, Oats & Bacon Meatloaf and a Cookbook Review of "Quick-Fix Southern" by Rebecca Lang

I confess that I don't know much about Southern cooking or do much any Southern cooking at home so when a review copy of "Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less" by Rebecca Lang showed up at my door my first instinct was to put it aside and choose another volume from the large stack of cookbooks waiting to be reviewed. Then those biscuits on the cover slowly drew me in, as well as the promise of quick and easy recipes instead of the time-consuming cooking normally associated with recipes from the South.

Author Rebecca Lang is a contributing editor for Southern Living magazine and myrecipes.com, a long-time food writer, and accomplished cooking instructor who credits her mother and grandmothers with her appreciation for Southern food. This small (7 1/2' x 9", 178 pages) paperback packs in 115 recipes divided into 10 different themes--Rise and Shine, Sipping on the Screened Porch, Appetizers and Snacks, Picnics and Packables, Salads, Soups & Sandwiches, Tailgates and Gatherings, Busy Weeknight Suppers, Comforting Casseroles, Girls Night In, and Southern Sweets--it's enough to make a girl swoon. ;-) The book also includes a section on The Basics of Cooking Quick in the South, sources for key Southern ingredients, and has lots of cooking tips and bits of Southern history sprinkled in for flavor.

With many delicious dishes to choose from like Three-Cheese Grits, Lime and Mint Juleps, Ribeyes with Bourbon Pecan Butter, Mama's Baked Beans, Chicken Boudine, Fried Green Tomatoes, and Double Chocolate Scoop Pie, it was hard to pick a couple of recipes to "road test." I knew for sure that I needed to try some pimento cheese since I have heard so much about this Southern staple. There were two to choose from in the book--White Pimento Cheese and Classic Pimento Cheese. Since this would be the first pimento cheese I have tried I decided I should start with the classic.

Lang says, "Every self-respecting Southern cook has a pimento cheese recipe. From slathering it on a sandwich to serving it as a dip or a stuffing for celery, no Yankee can get far down South without falling in love with this signature combination of simple ingredients. The one rule is to remember is to always grate your own cheese. Preshredded cheese simply will not do. This classic version is best served between two slices of soft white bread."

Classic Pimento Cheese
"Quick Fix Southern" by Rebecca Lang
(Makes 1 3/4 Cups)

1 (10 oz) block extra-sharp Cheddar cheese
1/2 cup mayonnaise
1 (2 oz) jar diced pimentos, drained
2 Tbsp finely diced white onion
1/4 tsp Worcestershire sauce

Grate the Cheddar cheese using the large holes of a box grater. Combine the cheese, mayonnaise, pimentos, onion and Worcestershire sauce in a medium mixing bowl. Store in the refrigerator in an airtight container for up to 1 week.


Notes/Results: So the South may have something here--the first few bites I took, I thought it was pretty good but then after it sat overnight I found this interesting tangy combination of flavors kind of addicting. Not something I would normally make or think I would enjoy (cheese, mayo & pimentos?), I liked it more than I wanted to. It was an easy little appetizer to toss together and something I would make again for a Southern themed party.

The second recipe I tried was Oats and Bacon Meatloaf--yes, I know meatloaf is not really the most classic Southern dish out there, but the heart wants what the heart wants and mine really, really wanted a meatloaf sandwich. ;-)

This is a relatively basic meatloaf with old-fashioned rolled oats to bind it, ketchup and Worcestershire sauce to season, and a little bacon cooked on top. (Never a bad thing in my book!) It resulted in a moist, meaty loaf that held together well, was good warm and even better cold in a sandwich--my favorite way to enjoy meatloaf.

Speaking of enjoying a meatloaf sandwich--I may have created my new favorite Southern dish by making a sandwich with the meatloaf and a layer of pimento cheese. A very flavorful combination--total yum in fact. Although Lang recommends the pimento cheese on soft white bread, I felt my combination needed a little more substance and my body needed more fiber, so I used a whole grain bread instead. This made for a delicious lunch--I guess I should have whipped up some Classic Sweet Tea to enjoy with it.

Overall "Quick-Fix Southern" is an enjoyable cookbook with a good variety of fast and easy, delectable Southern recipes and clear, simple to follow instructions that make it appropriate for all levels of cooks. It would be a good book for cooks and foodies wanting some delicious Southern charm but without putting forth a lot of fuss, time and effort. I tagged several additional recipes to make so I will pull this book off of the shelf again.

Obligatory Disclosure Statement: I was sent "Quick-Fix Southern" by the publisher free but was not compensated for my review and of course as always my thoughts, cooking experiences with the book and opinions are entirely my own.

Aloha,

Things I Am Loving This Week: Lamb Curry, Cookbooks, Local Products & By The Way... I'm Published!

If you are a long time reader of this blog you might remember a little feature called "Things I Am Loving This Week" where I highlight those (mostly) food-related things I am enjoying and want to share. It's been a while since I have written a TIALTW post. (Tuesday, November 2nd to be exact--my sister pointed that out to me the other day. Apparently she missed it!) It's not that I have not loved anything in the past three months, I just didn't get it together enough to post about it. So here we go!

First up I happened to find a small package of lamb shoulder nearing its sell-by date at the store and discounted 30%. Discount meat may not sound appealing ;-) but I love a good lamb curry and I love a value, so I bought it and went to the mother of all curry cookbooks, "660 Curries" by Raghavan Iyer to find a recipe. I am delinquent, because although I have had this book for a few years now I had not cooked anything from it yet--which is too bad because it is a fabulous book--curries for every mood and main ingredient.

The Cashew Lamb with Coconut Sauce sounded delectable and although it seems like a lot of ingredients, it goes together pretty easily. I ended up with a flavorful bowl of heavily-sauced tender lamb with a full, complex flavor. The cashews and coconut milk make it rich and creamy, the vinegar gives it a nice tang and the cayenne adds a good little kick of heat at the end. I loved this curry and intend to cook more (finally) from this book--only 659 curries to go. ;-) Served on top of some brown rice, with a little warm naan bread, it was a bowl of delicious curry love and comfort.

Iyer says, "There is a lot of sauce in this curry--all the more reason to serve it atop a mound of steamed white rice. The addition of ground red pepper at the end provides a sharp flavor, prized by many a Christian Goan, especially when it comes to vinegar-based dishes like this one."

Cashew Lamb with a Coconut Milk Sauce (Kaaju Nariyal Gosht)
"660 Curries" by Raghavan Iyer
(Serves 4)

1/2 cup raw cashew nuts
1 1/2 tsp coarse kosher or sea salt
1 lb boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch cubes
2 Tbsp canola oil
1 large red onion, cut in half lengthwise and then into 1/4-inch cubes
1 Tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1/4 tsp cardamom seeds from green or white pods
6 whole cloves
1/2 tsp ground turmeric
7 lengthwise slices fresh ginger (each 1 1/2-inches long, 1-inch wide, & 1/4-inch thick), finely chopped
6 large cloves garlic, finely chopped
1/2cup unsweetened coconut milk
1/4 cup distilled white vinegar
1 tsp cayenne (ground red pepper)
2 Tbsp finely chopped fresh cilantro leaves and tender stems for garnishing


Combine the cashews, 1/3 cup water, and the salt in a blender jar. Puree, scraping the inside of the jar as needed, to make a smooth marinade. Pour this into a medium-size bow, add the lamb, and stir to coat the lamb with it. Refrigerate, covered, for 30 minutes or as long as overnight, to allow the mellow cashew flavor to penetrate the meat.

Heat the oil in a large skillet over medium-high heat. Add the onion and stir-fry until it is caramel-brown, 8-10 minutes.

While the onion is browning, combine the coriander, cumin, fennel, and cardamom seeds in a spice grinder. Add the cloves and grind until the texture resembles that of finely ground black pepper. Set it aside.

Add the lamb, including the marinade, to the skillet. Cook over medium heat, uncovered, stirring occasionally, until the sauce is completely absorbed into the meat, 8 to 10 minutes.

Sprinkle in the ground spices along with the turmeric, ginger, and garlic. Cook, stirring , until the spices are aromatic. 1 to 2 minutes. Pour in 1 cup of water and stir to deglaze the skillet, releasing any collected bits of spice and onion. Reduce the heat to medium-low, cover the skillet, and simmer, stirring occasionally, until the lamb is fork-tender, 18 to 20 minutes.

Stir in the coconut milk, vinegar, and cayenne, and continue to simmer, uncovered, to allow the added flavors to blend in, 2 to 4 minutes.

Sprinkle with the cilantro and serve,

Tip: If you are allergic to cashew nuts, feel free to substitute any other nut that might be safe for you. If all nuts are taboo, puree 1/2 cup coarsely chopped onion instead of the cashew nuts. It is obviously not a substitute for the nuts, making for a more pungent flavor, but it is an acceptable alternative that provides yet another layer of flavor to the wide world of curries.

I am always happy to find local products and businesses to love--especially when they involve food. I have written about all of these local businesses before--but I having been loving a few new treats from them that I thought I would highlight.

I have had lunch three times so far from the Melt truck--featuring gourmet grilled cheese sandwiches. Luckily, those lunches have been shared with friends so I have been able to try their tomato soup and six different sandwiches--Triple Cheese, Bacon Melt, Pastrami Melt, Harrisa Melt, Capicola (salami & tomato) and their very decadent special Duck Confit Melt and Foie Gras Soup. All of the sandwiches have been delicious--the bread crispy and buttery, the cheese oozy and good, the flavor combinations interesting. The duck with the super rich foie gras soup and the plain triple cheese dipped in tomato soup are my favorites so far. The down side--they are pretty spendy and not too good for the arteries --but what a way to go. Also the operational side lacks--they have seemed disorganized on all three visits, slow and the customer service needs a boost--there's just not a whole lot of friendly interaction going on. You wait... they stare at you... you stare at them... you try to make a little awkward conversation... it's a little painful, like a bad blind date. When paying $6-$8 average for a sandwich plus another $2 for soup I'd like to feel like they are happy to see me and have them engage a bit. ;-) Still, when the lure of the grill cheese siren makes its call, I am sure I will go back again and it is fun to have a few fun food truck options like Melt here in Hawaii.

Other new favorite products that I am happy to support on the "sweets" side include my new obsession Madre Chocolate. (Read my post from last week about the awesome class I took and the company here.) Dave from Madre was at the Hawaii Kai Farmers Market this past Saturday with two bars I had not yet tried. In the interest of research (you don't have to thank me), I thought I should try both. The Hawaiian Passion Fruit Dark Chocolate (see it in the top right corner--isn't it a pretty bar?!), takes passion fruit (or lilikoi) from The Big Island and pairs it with their 70% cacao. It is slightly tangy, a little sweeter than the hibiscus bar previously tried and the pairing works really well--a fruity bar, smooth texture and lots of flavor. The Triple Cacao Dark Chocolate is a unique combination of cacao in three of its forms--the dark chocolate, combined with the slightly tangy cacao fruit pulp and the roasty cacao nibs. I loved this bar for it's complex flavor and textures--it is full of chewy and crunchy bits worked into the smooth chocolate.

I have talked about Ono Pops before, Mexican-style fruit paletas made with locally-sourced ingredients in wonderful combinations. I try to keep a few in my freezer for an occasional treat. This week their special was the Chocolate-Strawberry, a delicious fruity strawberry pop was dipped in a thick layer of dark chocolate. So ono! After enjoying it I really wished I had bought more than one--both the bar and the chocolate coating were excellent.

Cake Couture is the cupcake place about 2 miles from my house that I try to avoid whenever possible as my hips do not thank me for going there. However, a few weeks ago when I saw an new addition to their Friday line-up--Cinnamon Toast Cupcakes, I had to try one. This is a moist cinnamon cake, topped with a fluffy, creamy vanilla icing, sprinkled with cinnamon and topped with a little piece of Cinnamon Crunch cereal. Yum! This may top their Coconut-Lime as my favorite flavor--although I may have to try the special Caramel Banana again to be sure. ;-)

Finally, if you are going to buy only one ginormous 864 page, 600 recipe cookbook this year it should be "One Big Table: 600 Recipes From the Nation's Best Home Cooks, Farmers, Fishermen, Pit-Masters, and Chefs" by Molly O'Neill because I am in it! I keep forgetting to mention to all of you that I was lucky enough to have a recipe included in this book which I love because who doesn't love seeing their name in print?! ;-) It's kind of a funny story and happened so long ago I had almost forgotten about it until the book came out just before the holidays (guess what one of my Mom's Christmas presents was?), and my Fennel Frond-Yogurt Dressing was in it.

Almost two years ago, I got an email from a very nice researcher working with cookbook author Molly O'Neill saying they had been reviewing recipes and were looking for "a yummy yogurt-based salad dressing to round out the salad section of the book" and asking if I would consider sharing an original recipe they had seen on my blog with them. I had to laugh when I saw which recipe it was, as the Fennel Frond-Yogurt Dressing was a part of an Foodie BlogRoll Royal Foodie Joust entry I had done featuring fennel, dairy, and parsley as the three ingredients. (That's a photo of the sauce on the fennel frito I made below--it is from the very early days of my blogging adventures so please ignore picture quality.)

Satisfied that it was the recipe they wanted, much back and forth ensued about what the dressing could be used on and I filled out a questionnaire some of which became the basis of the intro to the recipe. It does sound a bit like I go around my tiny kitchen drizzling this dressing on everything I eat which isn't quite the case, but I do make it or a variation of it when I have leftover fennel fronds that I don't want to waste. It is fun to have a recipe out there and I really do love Molly O'Neill and especially her "The New York Cookbook" so it is an honor to be involved in something with her name on it. There are so many recipes in this book that sound delicious and I can't wait to get around to trying some of them.

So those are the very delicious Things I Am Loving This Week, brought back especially for my sister Phyl, and hopefully back again more often that it has been. ;-)

BTW--I am sending the luscious Cashew Lamb with Coconut Milk Sauce to the Hearth and Soul Blog Hop hosted by my friend girlichef and some other fabulous bloggers because nothing is better for the soul than grinding and mixing homemade curry powder. Check out the round up of links for lots of wonderful recipes and ideas.

So, what things are you loving right now?

Curried Peanut Soup with Banana Topping: Unique & Warming for Souper (Soup, Salad & Sammie) Sundays

Making a weekly soup, there are times when the ideas and recipes flow easily--something I saw, something I am craving, some ingredients that have been wafting around in my brain. Other times I get a little stuck and that's when I pull out my soup journal. What's a soup journal--well for me it's a notebook full of soup recipes and ideas--recipes clipped out of magazines and newspapers, a list of soups from various cookbooks that I want to try someday, and random jottings of flavor ideas that I want to turn into my own recipes. It isn't 100% soup, other food ideas get written down in there, but I still think of it as the soup journal.

This week I was stuck on what soup to make so I opened the soup journal up and looked for something a little different and something I could make with on hand ingredients, and found a notation about Molly Katzen's Curried Peanut Soup with Banana Topping from an old favorite cookbook, her "The New Enchanted Broccoli Forest." Since I had fresh ground peanut butter sitting in my fridge, new greenish bananas, and a cupboard full of spices I was pretty much good to go--except for the buttermilk, which I subbed out for coconut milk anyway to keep it non-dairy. This is an unusual soup--rich and highly seasoned but if you are at all adventurous and a lover of curry and peanut butter it is a delicious, warming change of pace.

Katzen says, "Filling and very satisfying, this soup can be the focus of a meal. Try it with the Banana Topping, even if it seems strange at first. You won't forget it. You can make the soup several days ahead.It keeps-and reheats-beautifully."

Curried Peanut Soup
Adapted from "The New Enchanted Broccoli Forest" by Mollie Katzen

(Yield: 6 to 8 Servings)
Preparation Time: About 45 minutes

1 cup good plain peanut butter
2 Tbsp honey
4 cups boiling water
1 to 2 Tbsp peanut oil
2 cups minced onion
10 large cloves garlic, minced
2 tsp salt (Use less, if peanut butter is salted)
2 to 3 Tbsp minced fresh ginger
1 tsp cinnamon
2 tsp ground coriander
1 tsp ground cardamom
1/2 tsp ground cloves
2 tsp turmeric
1 Tbsp ground cumin
1 tsp dry mustard
1/2 tsp cayenne (or more or less to taste)
2 cups buttermilk, room temperature (I used light coconut milk)

(I added the juice of 1/2 lemon to replace the tang of the buttermilk)

Place the peanut butter and honey in a medium-sized bowl. Add about half the boiling water, and mash with a spoon until it becomes smooth. Whisk in the remaining hot water and set aside.

Heat the oil in a soup pot or a Dutch oven. Add the onion, garlic, salt, and ginger. Saute over low heat for about 10 minutes, then add the spices. Continue to cook and stir for about 5 minutes longer.

Stir in the peanut butter mixture and cover. Bring to a boil, then turn the heat way down and simmer for about 20 minutes, stirring occasionally. Meanwhile, prepare the topping. (Recipe follows.)

Just before serving, heat the soup again (if necessary) and whisk in the room temperature buttermilk. Serve right away, with a small spoonful of Banana Topping in each bowl. (In addition to the bananas I sprinkled some crushed roasted peanuts on top of each bowl for a little crunch.)

Banana Topping

3 fairly green medium-sized bananas (green as in those you bought yesterday to eat 2 days from now)

3 Tbsp fresh lemon juice
2 tsp canola or peanut oil
a pinch or two of cinnamon
a dash of salt, optional

Peel the bananas and slice them at 1/4-inch intervals. Place them in a shallow dish and drizzle with lemon juice. Let stand about 10 minutes.

Heat the oil in a medium-sized heavy skillet. Add the bananas, including all the lemon juice, and saute on each side for about a minute. Dust lightly with cinnamon, sprinkle with a little salt, stir gently, and remove from heat. (Don't worry if the banana slices lose their shape because they are not that visible in the soup anyway.)

If you haven't inadvertently eaten all of these delicious banana pieces straight from the skillet, add a small spoonful to each bowl of soup. If you couldn't restrain yourself and you have none left, return to Step 1 and start over.


Notes/Results: Unique and really tasty--this soup is full of spice, creamy and rich. Kind of a cross between a curry and a satay sauce, warming and with a little kick from the cayenne. The peanut butter doesn't stand out strongly--but it is there in the background, adding a nutty richness. The soup is good on its own, but Katzen is right--you really have to try it with the bananas--which are pretty addicting. I recommend making extra because you will stand and eat them out of the skillet. The bananas add a great touch of sweet and slightly tangy flavor to the savory spiced soup. (I also liked the addition of a sprinkle of chopped roasted peanuts that I added for a little crunch.) This is a good soup for a smaller bowl or cup, because it is rich and not low calorie. Still it has protein and healthy fats in it, and lots of healing spices so a worthy indulgence. A fun way to start off an exotic dinner--I will make this soup again.

We have some wonderful dishes waiting in the Souper Sunday kitchen along with some good friends too--let's go take a look.

First up, Graziana from Erbe in Cucina with Minestrone with Buck's-Horn Plantain. She says, "As you can see from my posts, I'm using often pennyroyal, curly leaf parsley, watercress and buck's-horn plantain: they're all fresh herbs that I sowed in October, and they surprised me with fresh leaves to harvest during all winter. This is my Buck's-Horn Plantain (Plantago Coronopus), it looks like grass, and it has a fresh and special flavor. It's rich in vitamin A, C and minerals. Is an excellent topping for salads and creamy soups like this minestrone (an Italian soup made with many vegetables)."

Debbi from Debbie Does Dinner... Healthy & Low Calorie made a hearty slow cooker Pumpkin Chili and says, "I pretty much think that pumpkin can be added to just about anything. I find myself cooking things with pumpkin a lot lately. It's healthy, low calorie and delicious, so why not! I love how the pumpkin thickened this chili up. You couldn't taste the pumpkin directly but it made a wonderfully tasty thick chili that I will for sure make again!"

New friend Nashira from Plateful is back this week with Tom Yum Goong--Thai Hot and Sour Noodle Soup with Shrimp. She says, "Tom yum goong soup is one of the most exquisite dishes of Thai cuisine. The broth is a myriad of texture and flavors – sour lime leaves and lemon grass, spicy ginger and chilies, and sweet seafood. My husband and I are big fans of this dish. My son too. We were enchanted after one sip of the broth, while cruising along the Chao Phraya river on our first visit to Thailand. The burst of aroma and flavor was so intense and unique, it took our breath away. The beautiful citrusy fragrance was intriguing, the wonderful aroma it leaves in the mouth and the air - heavenly."

Spencer from Live2EatEat2Live Blog tried his hand at a Ham Hock Stew. He says, "I first simmered rehydrated soy beans for several hours, added a can of cooked dry peas (found in Asian markets, posted previously), and simmered a bit more. Then added celery seeds, chili powder, diced onions, carrots, and a can of diced tomatoes. I added the ham hock last, since it was already cooked. Salt, pepper, and a bit of sugar to taste. Simmered to blend the flavors and voila, my version of ham hock stew."

Lauren from Healthy. Delicious. made a unique and delicious Garbure. She says, "Garbure is a ridiculous soup with an even more ridiculous name. It’s also one of the most delicious things I’ve ever eaten. With a half pound of proscuitto (and a smidge of bacon fat for good measure), how could it not be? Don’t worry though, in addition to all that porky goodness there’s enough healthy stuff to land this soup solidly in the “good choices” category of eating. Which is a good thing, considering if you’re anything like me you’ll be licking your bowl clean."

Lovely Reeni from Cinnamon Spice & Everything Nice made a yummy and fun Mini Meatball and Ravioli Soup. She says, "Everything about this soup is mini, except the flavor! Packed with mini meatballs and bite-size cheese ravioli that are the perfect size for your soup spoon, it's brimming with roasted red peppers, tomatoes, garlic, onion, and fresh spinach. It's stick-to-your ribs, hearty, warming and filling. A soup that eats like a meal."

It's always a pleasure to have my friend Stephanie, The Happy Sorceress from Dispensing Happiness join in with a bowl of goodness. She says, "It's been a while, so here's some Chocolate Chili (a Moosewood recipe) for Deb's Souper Sunday.Tastes a lot meatier than you'd expect from a vegan recipe. Nice heat, but not searing. Hearty stuff, & perfect with tortilla chips."

Joanne from Eats Well With Others tried Michael Symon's Split Pea Soup this week and says, "Have you ever encountered a split pea soup so good that you woke up in the middle of the night and could have sworn that you heard it calling you to the fridge, practically begging you to pick up a spoon and eat it out of the Rubbermaid container? Yeah. I late night-snacked on split pea soup. Weird."

Gwen from Simply Healthy Family did a recipe makeover this week and says, "Potato Leek Soup is a pretty common soup I think. Probably because it's pretty simple to make, delicious and warming making it a true comfort food. All of the recipes I've come across are pretty similar, most call for just potatoes and leeks, stock and cream. To me, that just makes glorified mashed potatoes which is all fine and good but I wanted more of a hearty, flavourful yet healthy soup. So I made up my own version out of the usual 'starter' recipe and it was magnificent."

Umm from Taste of Pearl City is back this week with an elegant Peas and Mint Soup and says, "This is a type of soup which I like to have any time of the day, even for breakfast. The method of preparation for this soup is general English style soup but quite thinner than the normal English style soup. According to my understanding English style of soup are made with vegetables, potato, stock and cream, which is then pureed in a blender. The body of the soup is generally a thick consistency, which is perfect with a crusty bread rolls."

Janet from The Taste Space made a soup this week, as well as a sandwich shown below. First this Red Lentil, Spinach, and Lemon Soup--"Unlike many soups, this one doesn’t have much fat or salt. It was full of healthy lentils. The spinach and garlic are added at the end and cooked only a little bit, helping to preserve any good stuff inside them. I made it, ate the leftovers for days, and just made it again the other day. One good soup deserves another round, right?"

Roz of la bella vita made a colorful Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette & Manchego Cheese this week and says, "Here is a nice recipe for a lighter salad for a filling meal. I used salmon filets that we had left over from the weekend. All of the other ingredients were on hand as well. I've been so intrigued by blood oranges lately and the nice thing is that they are available in some markets right now. Luckily, this recipe jumped from the pages of my Cooking Light cookbook. It is quite easy to make and packed with Vitamin C."

girlichef has two sammies to share this week. First, this salad in a sandwich--Chicken Salad with Poppyseeds and Yellow Raisins, about which she says, "...this is a fantastic meal to throw together on such days. As long as you have some cooked chicken hangin' out in the fridge, it goes together in no time....plus, it's tasty and satisfying. While my favorite way to eat it is in sandwich form...between a good homemade roll or croissant...it's pretty great just scooped onto some crisp lettuce, as well."

Next, her meaty and delicious "That's Amóre Meatball Sub" which girlichef says is a big hit with her entire family and even bursts into song about "When I draw inspiration from Giada without fighting or even question that's (simply gotta be) amóre!!!!"

Janet from The Taste Space second dish this week are these healthy Jamaican Jerk Tempeh Wraps --"These wraps really are delicious. They’re not too spicy, but are full of many other bold flavours. Citrus, sour, sweet, and warm; they’re all there. The allspice and nutmeg provides the flavours associated with Jamaican jerk cooking. I would be a jerk if I said any terrible things about these wraps."

A great variety of dishes this week--a little something good for every taste. Thanks to all my friends who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Soup Sundays logo on my side bar for all of the details.

Have a wonderful week!

Giada's Salmon Baked in Foil & Saffron Harvest Grains: A Little Healthy Amore

This week's theme at I Heart Cooking Clubs is "That's Amore!" Showing love through food, Whether it is love for your significant other, your family, friends or even yourself, you can show no greater love than feeding someone with food that is healthy, colorful and appealing to look at, and of course--tastes great. Giada's Salmon Baked in Foil, served with her Saffron Orzo, covers all the bases.

Both dishes go together quickly and easily and the colorful combination of the orangey-pink salmon, red tomatoes and green herbs, combined with the sunny yellow saffron orzo (or in this case I used my favorite Trader Joe's Harvest Grains Blend, full of Israeli couscous, orzo, red quinoa and split garbanzo beans), is gorgeous. Served with a simple green salad it makes a healthy dinner that says I love you with great flavor and plenty of Omega-3 fatty acids, lean protein, fiber, and assorted vitamins and minerals--good for the the body and the heart. Now That's Amore! ;-)

You can find the salmon recipe at Food Network here.

Salmon Baked in Foil

Courtesy of Giada De Laurentiis

(Serves 4)

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

You can find the Saffron Orzo recipe at the bottom of the page here.

Saffron Orzo

Giada De Laurentiis

(Serves 6)

4 cups chicken stock

1 teaspoon saffron threads
1 pound dried orzo (or pasta or grain of choice)
1/4 cup extra-virgin olive oil (I used about 1/8 cup)
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley

In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

Notes/Results: Delicious. The salmon cooked in its individual foil packets is moist, tender and well flavored with the tomato, scallions, lemon and herbs. Giada recommends opening the foil packets on individual plates at the table--which is always fun, but I think it looks so pretty served right on top of the saffron grains that I unwrapped it and put it on the plate. Just be sure to pour all the juices on top so you don't waste the flavor. The Harvest Grains Blend cooked up perfectly with the chicken stock and saffron. The lemon and olive oil (BTW: I reduced the amount of oil in mine), add nice flavor, making this a great side dish for fish or chicken. I really liked both of these dishes and would happily make both again.

You can check out how the other IHCC participants are showing their amore by going to the post here and following the links.

These healthy, tasty dishes are going to Roz's Fresh & Pure Friday event at la bella vita, where you will see some wonderful food and great ideas. Stop by and check it out.

Happy Weekend!