Lemony Multi-Grain Salad

Lemony Multi-Grain Salad
From The Kitchn 

Twas a week after Christmas and all through the house, not a creature felt skinny, not even young Ralph.  (Ralph's our puppy, andddd I'm tired of rhyming).

Yes, it's time for the post-holiday bloat.  Show me one more cookie, pie, or piece of meat and I may explode on the spot.  We've returned from our stay in the 'burbs, the house is full of our new loot including 700 new dog toys (all of which have squeakers, thanks relatives, haha), and of course a few kitchen goodies.  As the resident family foodies we always receive our fair share of cookbooks and kitchen trinkets, but this year had a unique theme - olive oil!  We received awesome specialty oils from 3 different people, netting 7 oils and 2 balsamic vinegars overall.  So we did what seemed obvious - grabbed a loaf of good crusty bread on our way back to the city and set up a little olive oil tasting station in lieu of dinner.  The array had a few flavor-infused oils, including a delightful Meyer lemon oil.  While it doesn't make the best dipping oil, we immediately agreed it was destined for a pasta salad.  So today I whipped up this great salad for a light holiday-detox lunch.  If you don't have a lemon oil, the original recipe actually called for a combo of fresh lemon juice and regular olive oil, so I'm sure that would be really good too.


Ingredients

• 1/2 cup slivered almonds
• 4 oz Israeli couscous (it's the bigger pearl-shaped balls, not the itsy bitsy stuff - orzo would be a good sub)
• 1/2 lb asparagus, woody ends discarded and cut into 1 inch pieces
• 4 oz faro (if you can't find faro, any chewy grain will do - maybe pearl barley or wheat berries)
• 1/4 cup Meyer lemon oil OR 1/4 cup olive oil and the juice of 1 Meyer lemon OR 1/4 cup olive oil and the juice of 1/2 regular lemon
• salt, to taste
• pepper, to taste
• 2 oz soft goat cheese

Preparation

1. Heat a medium skillet over medium heat.  Toast almonds, about 3-5 minutes.  Stir frequently and be very careful not to burn.  Set aside.
2. In the same skillet over medium heat, add couscous and toast until light brown, about 5-7 minutes.  Stir frequently and be careful not to burn.  Set aside.
3. In the same skillet over medium heat, heat 1 tablespoon regular olive oil.  Add asparagus and saute until crisp but tender, about 4-5 minutes.
4. Fill two pots with water and bring to a boil.
5. Add couscous to one pot and faro to the other.  Boil couscous about 5 minutes, or until tender but not mushy.  Boil faro about 9 minutes, or until tender but chewy.
6. In a large bowl toss almonds, grains, oil (and lemon juice, if using), asparagus, and salt and pepper to taste.
7. To serve warm, divide salad between 4 bowls and crumble goat cheese over each portion.
8. To serve cold or room temperature, chill salad for at least one hour, crumble goat cheese into salad and stir together.  (If you stir it into the warm salad it will melt and be somewhat unattractive, as well as more muddled in flavor).

Serves 4.

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Curried Egg Salad

Curried Egg Salad
From 101 Cookbooks 

Things in the HMK have been busy busy busy lately.  Well, not the "K" part so much, since the kitchen hasn't been seeing much action these days.  In between Christmas shopping, running errands, working and heading out to endless festivities, restaurants and takeout have become pretty common around here.  So today when I had a few hours at home mid-day, I couldn't pass up the opportunity for a home-cooked lunch.  I managed to swing through the grocery store on the way home from work and grab the short list of ingredients for this egg salad.  It comes together pretty quickly - while the eggs are cooking you can get everything else chopped up and ready to go.  The title makes it sound punchy, and the apple seems a little suspect, but it really melds together and no one flavor dominates the dish.  Serve it on crackers, toasted bread, or on top of a bed of lettuce for a refreshing little lunch any day of the week!


Ingredients

• 5 eggs
• 1 1/2 tsp curry powder
• 4 Tbsp plain Greek yogurt
• 1/2 tsp salt
• 1 Tbsp finely minced onion
• 1/2 medium apple, chopped fairly small, but not minced
• 1/4 cup pecans, toasted and chopped
• 2 Tbsp chives

Preparation

1. Hard boil the eggs.  I think I use a different method for boiling eggs every time, but in this case I went with the recommendation in the recipe, which was to place the eggs in a pot, cover with cold water by 1/2 inch, bring to a gentle boil, remove from heat, cover, and let sit for 7 minutes.  Immediately remove eggs and place in ice water for 3+ minutes.
2. Combine yogurt, curry powder and salt in a large bowl, mixing to combine.
3. Add onion, apple, pecans, chives, and peeled eggs to bowl.
4. Mix everything together using a wooden spoon, smashing the eggs with the back of the spoon.
5. Serve as a sandwich, on crackers, or on a bed of lettuce.  Or just eat with a spoon!

Serves 3-4

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Fettuccine Alfredo

Fettuccine Alfredo
From Cooking Light 

"Light" fettuccine Alfredo shouldn't be good.  It's supposed to be a heavy, fat laden dish that you can't justify eating more than once or twice a year.  So why is this Cooking Light version SO good?  Answer: we don't know.  It's been discussed at length in our house, and we simply can't figure it out.  We are generally anti low-fat dairy in cooking, as it rarely performs well and doesn't save nearly enough calories to make it worth it.  For example, we'd never dream of swapping out the plethora of cow-based fat in our beloved mac and cheese.  But here, it just works.

The only possible answer we could come up with is that maybe our guilt doesn't allow us to order fettuccine Alfredo in restaurants enough to have a very clear comparison of this version versus something more typical.  Regardless, we have never once finished this dish feeling anything less than decadently satisfied.  I'm always tempted to up the sauce:pasta ratio, but you really don't need to.  This time we even mixed in some shredded, roasted chicken, and it was still plenty of sauce.  On that note, it's the perfect dish to add stuff to - broccoli, mushrooms, chicken, it's all good.


Ingredients

• 1 Tbsp butter
• 2 garlic cloves, minced
• 1 Tbsp flour
• 1 1/3 cups 1% milk
• 1 1/4 cups (5-oz) Parmesan cheese, grated
• 2 Tbsp 1/3-less-fat cream cheese
• 1/2 tsp salt
• 8-oz uncooked fettuccine
• fresh ground black pepper, optional

Preparation

1. Melt butter in a medium saucepan over medium heat.
2. Add garlic.  Cook one minute, stirring often.
3. Stir in flour.
4. Gradually add milk, stirring constantly with a whisk. 
5. Cook 6 minutes, or until mixture thickens, still stirring constantly.
6. Add most of the Parmesan cheese (save a little for garnish), cream cheese, and salt.  Stir with a whisk until cheese melts.
7. Meanwhile, cook pasta according to package directions.  Drain.
8. Toss sauce with hot pasta.
9. Top with reserved Parmesan cheese and pepper.

Serves 4.

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Jalapeno Butternut Squash Soup

Jalapeno Butternut Squash Soup
From Derek Clayton 

If you've been keeping up with the HMK since the beginning, you may be thinking "geez, they make a LOT of soup!"  Ironically, our pre-blog soup consumption was pretty exclusively Campbell's based.  I've always loved soup and there's been a few ill-fated attempts a making it over the years, but I was never able to produce anything as creamy and comforting as the old Campbell's can (sad, I know).  Usually my attempts involved an immersion blender that I had a brief love affair with.  If you have one, you know that they're super fun to use and hold the promise of being quick, easy, and low mess.  But what they don't offer is creamy.  All my soups were oddly chunky and mealy, and after a particularly off-putting batch of lentil soup, John put a moratorium on the soup making.

Then the KitchenAid 5-Speed KSB560 blender came into our lives. 


That's right, a basic blender that we got as a wedding gift changed everything.  We finally gave into the potential mess and started using our shiny new toy to blend soups.  We hit puree and walk away.  In just 2 minutes, beautiful velvety smooth soup is born.  Now we make every creamy soup that crosses our paths, and we haven't looked back.


Ingredients

• 1 butternut squash (about 3 pounds)
• olive oil
• coarse salt
• 1 tsp butter, melted
• 2 pinches cayenne pepper
• 1 pinch ground cinnamon
• 1 Tbsp vegetable oil
• 2 yellow onions, finely chopped
• 2 medium carrots, chopped
• 2 medium celery ribs, chopped
• ½ jalapeno, seeded and finely chopped (we left the seeds in...and it was HOT.  your call)
• ¼ cup maple syrup
• 4 cups chicken stock (store bought is totally fine, but if you're feeling overzealous, make your own!)
• ½ cup heavy cream
• cider vinegar, to taste
• salt, to taste
• 1 Granny Smith apple, thinly sliced into matchsticks, optional
• ½ cup cilantro leaves, chopped, optional

Preparation

1. Preheat oven to 400 degrees.
2. Slice the squash in half lengthwise.  Scoop out the seeds and fibrous pulp, reserving the seeds.
3. Use a sharp knife to score the neck portion of the squash flesh several times.  Rub the flesh with olive oil and season with coarse salt.
4. Place the squash on a parchment lined baking sheet, cut side down.  Roast for 1 hour.
5. Remove from oven, allow to cool slightly, and scrape flesh from skin.  Set aside.
6. Rinse the seeds in a colander and dry with paper towels.
7. Place the seeds on a baking sheet and toast at 400 degrees for 7 minutes, or until golden and fragrant.
8. In a small bowl, whisk together melted butter, cayenne pepper, cinnamon and a large pinch of salt.  Toss with seeds and set aside.
9. Heat vegetable oil in a medium stockpot over medium heat.
10. Add the onions, carrots, celery and jalapeno.  Cook, stirring often, until tender, about 10 minutes.
11. Add the maple syrup and cook, stirring frequently, for about 5 minutes.
12. Add squash, chicken stock, and cream.  Simmer for 10 minutes.
13. Transfer soup to blender and puree until velvety smooth.
14. Return to pot over low heat and season to taste with cider vinegar and salt.
15. Serve hot, garnished with seeds, apple, and cilantro.

Serves 6.

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Parsnip, Pear & Pistachio Soup

Parsnip, Pear & Pistachio Soup
From Stephanie Izard 

Just in case I forget to think about food for more than 5 minutes, I've made sure to subscribe to a plethora of eating and cooking email services.  They never fail to tempt me with seasonal and innovative recipes from awesome local chefs and restaurants.  This soup came from a Daily Candy email featuring Chicago restaurant goddess Stephanie Izzard, of Top Chef Season 4 fame.  I'm embarrassed to admit it's actually one of the only seasons we've never seen (and quick to blame Bravo for not releasing it to Netflix), but we did recently have a fantastic dinner at her new(ish) restaurant, Girl and the Goat.

If you've never used a parsnip before, have no fear.  They basically look and act like a stumpy white carrot.  As for the pistachios, word to the wise: buy them pre-shelled if you have the means!  We have an unspoken agreement in the honeymoon kitchen that I do most of the dishes in exchange for John doing the crappiest prep tasks, but I still felt a rare pang of sympathy watching him shell 3/4 cup of pistachios!  I wonder if he feels that way when I clean dishes with caked on cheese....


Ingredients

• 1 Tbsp butter
• 1/3 cup yellow onion, diced
• 2 garlic cloves, sliced
• 8 oz parsnips, peeled and sliced
• 2 ripe Anjou pears, peeled and diced
• ¾ cup shelled, roasted, salted pistachios, divided
• ½ cup white wine
• 3½ cup chicken broth
• 1 medium sized dried red chile (she suggests Thai or bird chile, but I could only find Mexican varieties)
• 1 cup coconut milk (recipe calls for regular milk, but I like coconut milk in soups)

Preparation

1. Melt butter in a medium stock pot over medium heat.
2. Cook onion and garlic until translucent, but not browned - about 3-5 minutes.
3. Add parsnips, pears, 1/2 cup pistachios and wine.  Cook until the liquid is almost completely gone.
4. Add broth and chili, and bring to a boil.
5. Reduce heat and simmer until parsnips are soft, about 1 hour.
6. Transfer soup to blender and puree until velvety smooth.
7. Return to pot, stir in milk and heat until warm enough to serve.
8. Garnish with remaining 1/4 cup pistachios.

Serves 4-6.

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Spinach, Mushroom and Goat Cheese Crepes

 

Spinach, Mushroom and Goat Cheese Crepes
From Closet Cooking 

Back in my professional crepe making days (yes, I was a professional crepe maker, didn't you read Monday's post!?) my all time favorites were savory crepes.  We served one stuffed with chicken pot pie filling that was the stuff dreams are made of.  A lot of people associate crepes with breakfast and dessert, but these "really thin pancakes" deserve more time in the dinner spotlight.  This recipe isn't quite as decadent as the chicken pot pie version, but it is perfectly savory with the creamy goat cheese and tart splash of balsamic vinegar.

Random side note on the mushroom mixture: if you don't already, try adding thyme to just about anything with mushrooms.  We discovered this combo in a mushroom pizza recipe two summers ago, and have been hooked ever since.  Plus cooking with thyme is my favorite thanks to all the great puns (the more wine we drink while cooking, the more puns...poor John).

Ingredients

• 1 Tbsp olive oil
• 1 onion, sliced
• 2 garlic cloves, smashed and chopped
• 1 Tbsp butter
• 8 oz mushrooms, sliced (we used creminis and shiitakes - anything would work, but exotics and mixes always have a deeper flavor)
• 1 Tbsp thyme, chopped
• 4 oz spinach
• salt, to taste
• pepper, to taste
• 1 splash dry Sherry or Marsala
• 1/4 cup balsamic vinegar
• 1/2 cup goat cheese, crumbled
• 4 small crepes

Preparation

1. Heat oil in a large skillet.
2. Add onion and saute until just starting to brown, about 7 minutes.
3. Add the garlic and saute about 1 minute.
4. Add the butter and let it melt.
5. Add mushrooms, thyme, salt and pepper, and saute until soft.
6. Add Sherry or Marsala and scrape the pan with a wooden spoon to deglaze.
7. Add spinach and saute until wilted.
8. Meanwhile, place balsamic vinegar in a small sauce pan and cook over medium-low heat, stirring often, until it is reduced to a syrupy consistency.
9. Divide mushroom mixture across 4 crepes, drizzle with balsamic reduction, and sprinkle with goat cheese.
10. Fold crepe in half and serve.

Makes 4 small crepes.

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Baked Mac and Cheese

Baked Mac and Cheese
From the Honeymoon Kitchen

The vegetarian portion of our new-baby feast is one of the greatest comfort foods of all time.  And let me tell you, this puppy was a labor of love.

Last year we received a very exciting directive from the family - bring a dish to Christmas!  As two people working our way up to hosting a real live holiday (Easter 2012, we've got our eye on you!) this was the audition opportunity we'd been waiting for.  We were assigned a starch that could sub in as an entree for John's vegetarian cousin.  Macaroni and cheese seemed like the obvious choice, but what recipe to use was not.  So we did the logical thing: tested out 4 different recipes and ate mac and cheese for no fewer than 10 meals in the month of December.

What's that?  Most people wouldn't call that logical?  Huh.

In the end we decided to use elements from all of the recipes, resulting in the very first recipe written by us!  Not gonna lie, we're pretty proud of it.

Ingredients

• 8 oz (about 2 1/2 cups) cavatappi pasta, uncooked
• 2 Tbsp olive oil (if you are fantasizing about truffle mac served in many restaurants, this is where you can sub in truffle oil, or any other flavored oil)
• 1/4 tsp lemon juice
• 3 Tbsp butter, divided
• 2 Tbsp flour
• 1 cup heavy cream
• 1/2 cup half and half
• 1/2 cup sour cream
• 1/2 onion, minced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp sugar
• 1/2 tsp Cholula hot sauce (or other hot sauce, if you can't find Cholula)
• 1 packed cup (5 oz) Gruyere cheese, shredded, divided
• 1 packed cup (5 oz) white cheddar cheese, shredded, divided
• 1 tsp dry mustard
• salt and pepper, to taste
• 1/2 cup panko

Preparation

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, until just tender.
3. Drain pasta and toss with olive oil and lemon juice.  Set aside.
4. Melt 2 tablespoons butter in a large saucepan over medium-low heat.  Whisk in flour and cook, whisking constantly, for 3 minutes.
5. Gradually whisk in cream, half and half, and sour cream.
6. Stir in onion, garlic, bay leaf, sugar, and Cholula.
7. Simmer gently, stirring often, 15 minutes.
8. Remove from heat.  Stir in 3/4 cup Gruyere cheese, 3/4 cup cheddar cheese, and dry mustard.  Add salt and pepper to taste.
9. Remove bay leaf.
10. Stir cavatappi into cheese sauce.*
11. Pour half of cavatappi mixture into a greased, high sided 1 1/2 quart baking dish.  Sprinkle with 1/8 cup Gruyere and 1/8 cup cheddar.  Top with remaining cavatappi mixture and remaining cheese.
12. Melt 1 tablespoon butter.  Add panko to butter and toss to coat.  Sprinkle panko mixture over macaroni.
13. Bake for 25 minutes.  Let stand 5 minutes before serving.

*If you want to add mix-ins such as bacon, mushrooms, chicken, spinach, etc, this is the time to do it (step 10).  They should be pre-sauteed and well-drained from any water or cooking fat.

Serves 4 as an entree or 8 as a side dish.

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Quinoa and Corn Salad

Quinoa and Corn Salad
From Ezra Pound Cake 

As an avid lunch packer, having a cold salad in the fridge all week can be invaluable.  When I'm scrambling to throw something in Tupperware at 7am while simultaneously whipping up breakfast sammies and figuring out who's going to walk this rascal, cold pasta and grain salads are my go-to.  John is too manly to pack a lunch for the office, but since he works from home a few days a week no one has to see him secretly eating leftover homemade salads for lunch on those days.

This salad is really refreshing and a great way to use what's left of summer corn.  If you've never cooked quinoa (keen-wa) before, it's not as scary as it looks.  You can get it in bulk at Whole Foods, and most normal grocery stores sell it now too.  Try the organic or natural aisle, or just ask an employee.  If you can't find it or aren't feeling adventurous, this would also work with couscous, bulgur, faro, or any other small grain.

Ingredients

• 1 1/2 cups uncooked quinoa
• 6 Tbsp olive oil, divided
• 2 tsp cumin
• 1/2 cup fresh lime juice (this was about 6 limes for me)
• 1 jalapeno, chopped and seeded, or more to taste
• 1 garlic clove, grated (use a cheese grater - it prevents bites with big pieces of raw garlic, which can be pretty gross)
• 1 tsp coarse salt
• 2 ears of corn, kernels cut off
• 1 pint cherry tomatoes, quartered
• 1/2 cup scallions, white and green parts, thinly sliced
• 1 ripe avocado, peeled, pitted, and diced
• 1/2 cup cilantro, finely chopped

Preparation

1. Rinse quinoa in a fine mesh strainer for at least 45 seconds, shaking the strainer to make sure everything gets rinsed.  This step is no joke - quinoa has a weird, soapy tasting film on it naturally, and you definitely want to wash it off.
2. Heat 1 tablespoon olive oil in a large skillet.  Add rinsed quinoa and saute over medium heat, stirring frequently, until golden brown, about 10 minutes.
3. Add 2 cups of water to the quinoa and bring to a boil.
4. Cover and reduce heat to medium-low.  Cook 18-20 minutes, until all water is absorbed and the quinoa looks like it's uncoiling.
5. Remove from heat and let stand, uncovered, until cool.
6. Toast cumin over medium heat in a small skillet for 3 minutes.
7. Combine toasted cumin, 5 tablespoons olive oil, lime juice, jalapeno, garlic and salt in a large bowl.  Whisk to blend.
8. Stir in cooled quinoa, corn kernels, tomatoes, scallions, avocado and cilantro.

Serves 8 as a side dish or light lunch.

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Corn Soup

 

 

Corn Soup
From 101 Cookbooks 

 

September might be my favorite cooking month of the year.  The farmers markets are chock full of great produce, and there's a nip in the air that warrants comfort foods I've missed all summer.  This recipe embodies that combo.  It takes fresh corn, which is still in abundance at Midwest farmers markets, and turns it into a thick, hearty, warm soup.

 

I made it on a whim for dinner one night because I had a TON of corn left over from the Labor Day BBQ (I guess everyone filled up on the pork and forgot to eat their veggies!).  It made a fabulous dinner and I went to bed happy.  Then I woke up the next morning hungry and inspired.  I took Heidi over at 101 Cookbooks' advice and served it up over a bed of cooked farro.  And then, since we feel incomplete without eggs in our breakfast, we topped it with a fried egg.  And life was so good.

 

Ingredients

• 6 ears fresh corn, husks removed
• 8 cups water
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 1 lb potatoes, cut into 1/4 inch dice
• large pinch of salt
• 4 medium shallots, chopped (I used 1/2 a white onion, cause that's what I had)
• 3 medium garlic cloves, smashed and chopped
• 2 tsp salt
• pepper, to taste
• plain yogurt, to serve
• cayenne pepper, to serve

Preparation

1. Bring water to boil in a large pot.
2. While water is coming to a boil, cut the kernels off the corn cobs.  Reserve corn kernels.
3. Place the naked cobbs in the boiling water.  Reduce heat to low and simmer for 15-30 minutes, or until you prep the rest of the ingredients.
4. Heat the olive oil and butter in a large skillet over medium-high heat.
5. When fat is hot, add potatoes and a large pinch of salt, stir to coat.  Saute for about 7 minutes, or until potatoes are nearly cooked through.
6. When potatoes are nearly cooked through, add shallots and garlic and saute for another 3-4 minutes.
7. Remove cobs from corn broth; discard cobs.  Add potato mixture, reserved corn kernels, and 2 tsp salt to the corn broth.
8. Simmer for 2 minutes.
9. Allow mixture to cool slightly.
10. Place mixture in blender and puree.  I like my soup pretty silky, so I split my soup into two blending batches, making one a complete velvety puree, and the other mildly chunky.
11. Return soup to pot and heat.  Taste and correct for salt and pepper.
12. Serve with a sprinkle of cayenne and a dollop of plain yogurt.  (Even if you don't think you like yogurt, it really brightens the flavors and doesn't taste like yogurt if you stir it in.  My yogurt hating roommate confirmed this).

Serves 4 heaping bowls as soup.  If you serve it over the farro with a fried egg it is EXTREMELY filling, and would easily make 6 servings.

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Marcella's Tomato Sauce

 

Marcella's Tomato Sauce

From Marcella Hazan's Essentials of Classic Italian Cooking

 

I'm 75% Italian and John is 25%, which means in a generation of mutts, we'll be producing 50% Italian kids one day - not too shabby!  But this means that it's pretty likely our kids will one day ask us for some classic Italian family recipes...so I guess it's time to make some up!

 

This marinara sauce by Marcella Hazan is seriously so outrageously good and simple that I'm happy to pretend that she's in my family for eternity.  In her book she states that her Tomato Sauce with Onion and Butter is "an unsurpassed sauce for potato gnocchi", so we looked no further and paired it with her gnocchi recipe.  Our gnocchi still needs works, so I'll save that post for another day, but this sauce is delectable as written, and may well be our family sauce for generations to come.

 

We've also had it on meatball subs, for breakfast in Eggs in Purgatory, and of course over spaghetti, and it is ALWAYS perfect.

 

Ingredients

• 2 cups canned imported Italian plum tomatoes, cut up, with their juice (we use San Marzanos)
• 5 tbsp butter
• 1 medium onion, peeled and cut in half
• salt, to taste

Preparation

1. Place tomatoes, butter, onion halves and salt in a saucepan.
2. Cook uncovered at a very slow but steady simmer for 45 minutes.
3. Stir from time to time, mashing any large pieces of tomato with the back of a wooden spoon.
4. Taste and correct for salt, discard onion.

Serves 6.

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Papaya Soup

 

Papaya Soup
From Taveuni Palms Resort

 

Well, the wedding day came and went, the honeymoon, sadly, is over, and it's onto real life.  On the plus side, that means honeymoon kitchen can officially begin!  Our very first recipe is actually cheating, sort of.  Being us, we couldn't stand to let a whole two weeks go by without ANY cooking, so we took a little cooking lesson from the staff at our phenomenal resort in Taveuni, Fiji (Taveuni Palms - seriously, heaven).  We learned to make one of the most amazing soups I've ever had, with a fruit that we don't use very often here in the states.  But since papaya is fairly easy to find if you look around, I decided it was appropriate to feature a recipe we actually made on our honeymoon, as the very first for honeymoon kitchen.  Enjoy!

 

Ingredients

• 1 Tbsp butter
• 1 onion, chopped
• 4 garlic cloves, crushed and minced
• 2-3 Thai chilis, or other chilis, to taste, minced
• 1 medium, ripe papaya, scooped out of skin
• 1 tsp chicken boulion
• 1/2 cup water
• 1 13.66 oz can coconut milk
• salt and pepper, to taste

Preparation

1. Saute butter, onion, garlic, and chilis in large sauce pan over medium high until soft.
2. Add papaya, chicken base and water and boil for 2 minutes.
3. Remove from heat until cool.
4. Blend the heck out of it until smooth - seriously people, put the blender on and do some dishes - you want it to be like velvet.
5. Return to pan over medium heat.
6. Add coconut milk, salt and pepper to taste.
7. Heat until warm enough to eat.

Serves 4.

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