Wednesday, September 26, 2012

Chilled Zucchini Yogurt Soup

Chilled Zucchini Yogurt Soup
Serves 4
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 small yellow onion (about 1 cup), chopped
  • 2 shallots, finely chopped
  • 2 medium large zucchini, sliced lengthwise, then into thin half moons
  • 3 cups vegetable stock
juice of half a lemon
  • 2 cups whole plain yogurt
  • Salt and pepper to taste
  • Minced fresh chives
1. In a medium skillet heat the oil and butter and saute the onion and shallots until tender, about 3 minutes. Add the zucchini slices, toss well, add the stock, reduce heat, cover and let simmer until the zucchini is tender, about 10 minutes. This can be done the day before and left to cool until ready to serve. Otherwise, set aside and allow to cool while you prepare the red pepper coulis (recipe below).

2. When zucchini mixture is cool, combine in a blender with the lemon juice, yogurt, salt and pepper. Puree until smooth, adjust seasonings and add more yogurt or stock to your tastes. Chill in the fridge until ready to serve.

3. Ladle soup into bowls and swirl a spoonful of red pepper coulis across the surface; finish with a sprinkle of fresh chives.

Red Pepper Coulis
  • 1 12 ounce jar roasted red peppers, rinsed
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/2 cup extra virgin olive oil
Combine ingredients in a blender and puree until smooth. Will last up to one week in the refrigerator. Also great on vegetables, salmon and cooked greens.

Sunny-side Up Eggs

This is a great version of the eggs in veggie ring molds – sauteed onions are so delicious, and give a nice tang to the eggs. And they are, of course, beautiful on a plate!

Slice your onion into 1/2 inch slices. Then, using the biggest one, place in an oiled skillet over medium heat. When one side is lightly browned, flip the onion ring over and crack an egg in the middle. If you want the egg yolk to show, dab the top of the egg yolk gently with a paper towel and remove the white over the top of it. Then, sprinkle a little water in the pan and cover the skillet. Cook until your egg is done as you like.

Now just sprinkle with kosher salt and cracked black, and sit back and wait for the raves!

Who needs expensive copper or stainless steel egg or pancake ring molds when you can use pretty, bright bell peppers?

There’s no recipe, really, just three steps:
1) Cut bell peppers into 1/2 inch rings;
2) Place in a non-stick lightly oiled skillet; and
3) Crack an egg in the middle of each ring and cover and cook over low heat until done. If you like your yolks runny, just cook over low heat until whites are done. If you like your yolks firm, break the yolks and then cook over low heat until both whites and yolks are firm.

Easy. Fun. Colorful. Healthy. Groovy, Baby!

These Avocado Egg Rings are just the ticket. Creamy. Flavorful. Unusual. Memorable. And a bonus: they can easily be made red and green with a little sprinkle of green onion and red bell pepper garnish.

There isn’t a “recipe,” really, all you do is this:
Heat a non-stick skillet to medium low heat.
Lightly spray with oil.
Slice a California avocado with the skin ON lengthwise, forming one thick slice in the middle. (You will have some leftover avocado pieces – so, Hey!
Make some bonus guacamole if you want! Guacamole for Breakfast? Why NOT? It’s the Holidays!) Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice. Place the avocado slice in the pan.
Crack a medium sized egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it. Season with salt and pepper and serve.

Then, just sit back and wait for the oohs and ahhs!