Behind Brown Eyes

21st century flogger. That's food-blogger, fyi. Now if it were the 17th century...
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Posts tagged "cooking"

Today’s #healthy, #homemade, and #wholegrain lunch: Millet Crusted Spinach Quiche, inspired by Edible Perspective. #millet #grains #spinach #eggs #quiche #recipe #chefkrystinalynne #cooking #baking #eatclean

FINALLY. It has been way too long since I ate you in #ElChalten, #Argentina. This #homemade beauty has been “stewing” in my kitchen all afternoon, #lowandslow. May I present to you: Argentine #Locro, topped with scallions and my very own chili oil! #stew #carnivore #chefkrystinalynne #cooking

Every time I’m cookin’ with my Crocs on in the kitchen, I’m reminded just how therapeutic it is. What a lovely Friday night in. :) #cooking #therapeutic #love #kitchen #chefkrystinalynne #dowhatyoulove #chicken #drumsticks #curry #salad #dinner #enjoy #birdseyeview

Cooking with my best friend tonight—aka Cuisine magazine. And wow what a magnificent meal! Curry Drumsticks with Roasted Cauliflower and Red Potatoes. Dinner. Is. Served. :) #dinner #chicken #protein #cuisine #cooking #cauliflower #potatoes #curry #drumsticks #poultry #flavorfest #spices #chefkrystinalynne

The product of fresh produce! My #colorful, oven-roasted veggie side dishes. Two of my usuals are in the back: baby peppers and brusselsprouts. Now feature your eyes on my front-and-center farmer’s market finds: beets with purple, yellow, and orange carrots; seasoned with salt, pepper, EVOO, lemon juice, white wine vinegar, dijon mustard, cumin, parsley and mint. #ilovefall #fall #sidedish #chefkrystinalynne #fresh #produce #vegetables #veggies #recipe #cooking #roastedpeppers #peppers #brusselsprouts #beets #carrots #farmersmarket #Brooklyn

After the race, I picked up these beauties at the #farmersmarket in #Brooklyn. So fresh and so flavorful!! This market is a #foodie’s dream. (Gorgeous yellow squash purchased, not pictured). Homemade vegetable stock coming soon…to the kitchen nearest me. :) #nofilter #latergram #greens #bokchoy #leeks #carrots #beets #vegetables #veggies #produce #colors #cooking #fresh #homegrown

Two weeks ago at church, a member asked me if I liked to cook. Simple question, simple answer: “YES! I LOVE to!” The joy that filled my heart at the mere thought of the word “cook” reflected instantly in my eyes. When his follow-up question involved home grown acorn squash, I accepted the offer with willingness and grace.

With a fresh acorn squash in the palm of my hands a week later, it became official. SOUP SEASON IS HERE. AND SO IS FALL. <3

I love all things fall. Pumpkins. Apple orchards. Golden delicious apple picking. Races in perfect running weather. Spices. Falling leaves. Festivals. Baking. Autumn colors. The sights, sounds and smells of October are a yearly anticipation for me. In essence, this picture:

Combine all of the above with fresh produce and my Kitchen Aid 5-Speed Immersion Hand Blender, and you have a happy Chef Krystina Lynne. (Not pictured, but running through the fall foliage in the background).

With a fresh squash looking all autumnal on my counter, finding the perfect recipe was a must. Simply seasoned, with a unique fall flavor profile. Found it. Finally inspired.

I used A Sweet Pea Chef’s Roasted Acorn Squash Soup recipe and made a few minor changes based on what I had in stock; you’ll find my modified version below. Admittedly, I had to buy two additional acorn squash from the A&P, which I felt guilty for doing since they weren’t garden fresh. But the recipe called for it—and delivered on a fall flavored soup sensation. What a soup-er start to the season!

Ingredients

  • 3 acorn squash, sliced in half and seeds removed
  • 2 tbsp. EVOO
  • 2 carrots, chopped
  • 1 granny smith apple, peeled, cored and chopped
  • 1 shallot, chopped
  • 1/2 yellow onion, chopped
  • 1/2 red onion, chopped
  • 1 tsp. kosher salt (scant)
  • 1/2 tsp. dried ginger
  • 1/4 tsp. dried sage
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. ground allspice
  • 6 cups homemade chicken broth

Directions

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with aluminum foil. Place squash, skin-side-down, onto baking sheet. Lightly sprinkle with kosher salt and crushed black pepper.  Roast in oven for 50 minutes to 1 hour, or until flesh is tender and skin starts to turn golden brown. Remove from oven and allow to cool. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
  3. In a large pot, heat olive oil over medium-high heat. Add carrots, apple, shallot and onions and sauté until tender, about 6-8 minutes. Once tender, add salt, ginger, sage, cayenne, allspice, squash and stock. Stir well and bring to a boil. Reduce heat and simmer (uncovered) for 15-20 minutes.
  4. Remove pot from heat and puree mixture, with an immersion blender, a blender (in batches) or a food processor. Season to taste if necessary—I didn’t add a thing!

Roasted Acorn Squash Soup. Picture courtesy of A Sweet Pea Chef.

The beautiful little guy with the stripes and stem was a #homegrown gift! #acornsquash #fall #soupseason #soup #ilovefall #cooking #fresh

LOOK!! I hooked AND cooked it!! What we have here is a freshly filleted sea bass; rubbed with sesame oil, garlic powder, salt, crushed black pepper, wasabi powder, fresh grated ginger, dry mustard, and Simply Asia sweet ginger garlic seasoning; pan seared in sesame oil, scallions, and fresh crushed garlic; topped with toasted sesame seeds to balance each bite with a nutty crunch. #catchoftheday #fisherwoman #fishing #seabass #recipe #Asian #fish #fresh #fillet #hookandcook #ChefKrystinaLynne #cooking #vegetarian #protein #eatclean

Listen up readers, foodies, friends and followers. This girl is about to change your world—and your ways. Unless you’re a family member or close friend reading this—in which case, you are already a proud owner and hopefully avid follower of this recipe—I need your full attention!

Sauce.

Let me say that again.

Sauce.

Perhaps THE most important staple in every Italian kitchen. Though arguably, this valuable condiment (can I call it a condiment?) should span cross-culturally in culinary importance. It’s a kitchen asset that can transform any dish that calls for it—from your standard spaghetti, to homemade square pizza (recipe to come for the latter).

So here’s what this post boils down to: MAKE YOUR OWN SAUCE AND USE IT.

Don’t tell me Ragu or Prego, or whatever those cheap, jarred brands are called, is “easier.” Don’t tell me it’s worth it because you’re buying an organic or 100% all-natural variation. It takes 30 minutes to cook sauce. I will not accept “time” or the “convenience” of overly processed, heavily salted, pre-packaged jars of muck, ridden with a laundry list of additives as your excuse. Instead of wasting your time and effort paying for what any real Italian would deem “garbage,” you should be taking advantage of that time by putting a pot of sauce on the stove. And there’s my #ROTD (rant of the day). #itllcatchon

Italian Flag Pride

All Italians make sauce differently, and claim theirs is “the best.” Being that I am 75% Italian, I will justify making that claim, knowing mine is backed by a simple fact—that our family’s recipe really is…THE BEST.

Some people add tons of oregano, basil, garlic, and every other Italian seasoning but the kitchen sink. Our family does not.

The incredible taste of our sauce, stems from simplicity and pureness of the ingredients used.

Call it a southern Sicilian strategy, if you’d like. But in the words of my very own adorable, 4-foot-something Italian grandmother, “I tell you the truth.” It’s a strategy that works. Timeless, tasty, tried-and-true, I pass this recipe on to you!

Ingredients

  • 2 - 28 oz. cans of Pastene Ground Peeled Tomatoes (Kitchen Ready*)
  • 1 medium to large onion, thinly sliced
  • Classico Olive Oil
  • 2-3 large garlic cloves, pressed
  • 1 tsp. salt
  • 1 tbsp. sugar
  • Fresh basil (about 6 leaves)

Directions

  1.  Coat a sauce pot with a thin layer of olive oil. For two cans of tomatoes, you’ll need about 3-4 tbsp. of olive oil.
  2. Brown the onions and garlic, until the onions wilt and are golden.
  3. Add the Pastene tomatoes, and about a 1/2 can of water.
  4. Add the salt, sugar and fresh basil.
  5. Bring the sauce to a boil on medium-high heat. Once boiling, reduce heat to low; cook sauce with a slightly vented lid for 30-40 minutes.

*If you cannot find the Kitchen Ready variety, buy Italian Whole Peeled Tomatoes and puree them in a blender; they will be more watery, so you will not need to add any extra water to the sauce.

My mom is an extreme couponer…minus the extreme couponing. Fortunately, our wholesale club like inventory of certain products (namely sauce, paper towels, napkins, and expired soda we buy for family gatherings but never drink) does not span to the bedrooms and closets in the house.

This explains why we have a substantial stock of Pastene ‘Kitchen Ready’ Tomatoes always available in the garage. They’re so hard to find around here that online bulk buys are the only solution to maintaing our two 12-pack minimum at all times.