Hillman’s Helpings #76 – Miso Madness

Hello!

Sorry I’ve been away a few weeks. To make up for it, I’ve posted a whole slew of new recipes on the Hillman’s Helpings blog that are perfect for this chilly weather we’re having.

I have to admit, I have a bit of an obsession with miso, which is essentially fermented soybean paste. I was especially surprised to see miso-glazed cod at a wedding I attended last weekend! Recently, I’ve been trying out new recipes that incorporate yellow miso, a mild miso paste, which can be found in a grocery store like Whole Foods in the refrigerated aisle.

Below are a few of my favorite miso recipes.

Enjoy!

Miso-Glazed Salmon
Serves 4

Note: This paste can be used atop any firm fish. Just adjust the cooking time depending on the thickness. For use on Chilean Sea Bass, figure 18-20 minutes.

Ingredients
1/3 cup yellow miso
1 tablespoon minced peeled fresh ginger
2 tablespoons rice vinegar
2 tablespoons honey
1/4 teaspoon ground red pepper
4-6 oz. salmon fillets, skinned

Preparation
Preheat oven to 400 degrees.

Combine all ingredients, stirring well with a whisk. Brunch onto Salmon.

Bake for 10-12 minutes.

Bon Appetit!

Miso-Garlic Eggplant

Ingredients
1/4 cup mirin (sweet rice wine)
3 tablespoons yellow miso
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
2 eggplants, sliced thin
Cooking spray
1 tablespoon sesame seeds
1/4 cup thinly sliced green onions

Preparation
Preheat broiler.

Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.

Sincerely,

Lauren Kase
Hillman’s Helpings

 

Great Fall Soup – Butternut Squash-Leek!

I’ve been experimenting with some butternut squash soups because I want to make a really good one for Thanksgiving. The one below I made a few weeks ago and it was very well-recieved. Bonus: It even freezes well!

Enjoy!

Ingredients
1 whole garlic head
4 teaspoons olive oil
6 cups thinly sliced leek (about 4 large)
4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)
2 cups water
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.

 

Hillman’s Helpings #74 – It’s Squash Time!

Hello!

It was a big surprise for me to see butternut squashes at the farmers market this weekend. I had to buy one as it had been since February since I’d enjoyed the sweet vegetable. I concocted (with the help of “The New Basics” cookbook) a great recipe that might just become my new staple for guests. It looks fancy because it is presented in little ramekins, but its super easy and fast too!

Enjoy!

BUTTERNUT TIMBALES
Serves 4

Note: A timbale is a large thimble or cone-shaped mold used for various sorts of food. In our case, we’re using 5-ounce ramekins. If you don’t have ramekins, you can use coffee mugs filled half-way.

Ingredients:

½ butternut squash
2 eggs, lightly beaten
1/3 cup chopped scallions
¼ cup dried breadcrumbs
1 tsp. lemon zest
½ tsp. salt
½ tsp. ground cinnamon
Ground black pepper to taste

Spray the ramekins with Pam or cooking spray so that the butternut mixture doesn’t stick.

Peel, seed and shred the squash. I used my food processor but you can easily use a box grater – it just might take longer.

Combine the squash with all the remaining ingredients and mix until smooth. Divide the mixture among the four ramekins.

Cook at full power in the microwave (yes, microwave) about 6 minutes. If the tops don’t feel firm to the touch, add an additional 30 seconds. Let the timbales sit for 1 minute. Run a knife around the edge and unmold.

Bon appetit!

Sincerely,

Lauren Kase
Hillman’s Helpings

 

Hillman’s Helpings #73 – Heirloom Tomato Panzanella

Hello!

I’ve you’ve been reading my blog (and my Facebook status), you’ll know that I’ve been devouring heirloom tomatoes the last few weeks. I’ve been picking them up at our local farmers markets, and I must say, despite spending almost $5.00 (yes, $5.00) on just one of them, they are probably the best tomatoes I’ve ever tasted!

I think they are best eaten in a salad, completely raw, so you can taste how sweet and fresh they are. Mostly, I’ve been simply dressing them with salt, pepper, EVOO and fresh basil from my garden, but there are TONS of heirloom tomato recipes out there to choose from. Below is one of my favorites.

Enjoy!

HEIRLOOM TOMATO PANZANELLA

2 pounds ripe heirloom tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt
Freshly ground black pepper
Croutons
2 cups trimmed arugula
Wedge Parmesan, for shaving

Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.

Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.

Bon appetit!

Sincerely,

Lauren Kase
Hillman’s Helpings

 

Hillman’s Helpings #72 – End of Summer Treats

Hello!

Happy end-of-Summer! While it is still hot out, my thoughts turn to pumpkins and apples. (Pumpkins are my favorite!)

While it is still nice out, though, please enjoy this refreshing lemonade-style drink, and this fabulous yet simple watermelon/goat cheese recipe.

Enjoy!

CITRUS-ADE
Makes a Gallon

Ingredients:
6 lemons
3 limes
6 oranges
3 quarts water
1 1/2 cups sugar, or more, to taste

Preparation:
Squeeze the juice from 5 of the lemons, 3 of the limes and 5 of the oranges; pour into a gallon container. Thinly slice the remaining orange and lemon and set aside. Add water and sugar to juices; mix well. Chill thoroughly and keep in refrigerator. Serve on ice with orange and lemon slices.

WATERMELON AND GOAT CHEESE
Serves 4

Remove the rind of a 2-pound seedless watermelon and cut into bite-sized pieces.

Arrange pieces on a platter and top with thin slices of goat cheese (from a 4-ounce log) and black pepper

Drizzle with extra virgin olive oil.

Serve on a hot afternoon!

Sincerely,

Lauren Kase
Hillman’s Helpings

 

Last Night’s Dinner – Crab, Corn and Tomato Salad and Lemon-Basil Dressing

This recipe is from this month’s issue of CookingLight. Mr. Hillman’s Helpings LOVED it – he couldnt get enough! I served it with a chilled cucumber soup.

Enjoy!

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

 

Last Night’s Dinner – Fresh Pea Soup with Mint

This tasted so hearty and fresh, but its really just 161 calories for a 3/4 cup serving!

Enjoy!

Fresh Pea Soup with MintTry Cooking Light! Get 2 RISK-FREE ISSUES!Rate and Review
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Serve warm or at room temperature for a first course or with a salad for a light meal.

Ingredients
2 teaspoons butter
1 cup coarsely chopped green onions
4 cups shelled green peas (about 4 pounds unshelled)
3 cups fat-free, less-sodium chicken broth
2 cups water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extravirgin olive oil
2 tablespoons thinly sliced mint
Cracked black pepper (optional)

Preparation
Melt butter in a large saucepan over medium heat. Add onions to pan; cook 3 minutes, stirring occasionally. Add peas, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer 10 minutes or until peas are very tender, stirring occasionally. Remove from heat; let stand 15 minutes. Stir in juice, salt, and 1/4 teaspoon pepper.

Place half of pea mixture in blender; process until smooth, or use an immersion blender and puree the soup right in the pot. Ladle about 3/4 cup soup mixture into each of 6 bowls; drizzle each with 1/2 teaspoon oil. Sprinkle each serving with 1 teaspoon mint. Garnish with cracked pepper, if desired.

 

Hillman’s Helpings #61 – Healthy Potato-Leek Soup

Hello!

Apologies for the brief hiatus. I’ve been trying to update the blog as regularly as possible. If you’re interested in what I made for the first meeting of our D.C. supper club, you can find it on my blog.

I’m back into cooking mode and I hope to have some new and healthy recipes to share in the coming months. No more hunks of brie; this food-lover needs to fit into a wedding gown!

That said, the majority of my go-to recipes are, as you know, from Cooking Light. The one I’m providing today is one of the best potato soups I’ve eaten! (Don’t forget to clean the leeks well!)

For all you readers out there, I’m currently reading “The Apprentice” by the famous chef Jacques Pepin. It tells the story of his upbringing in France, working in various kitchens, including the kitchen of France’s prime minister, and then moving to the States and learning about American cooking. I highly recommend it for anyone looking for a good read.

Enjoy!

GOLDEN POTATO-LEEK SOUP – Courtesy Cooking Light

Yukon Gold potatoes are really buttery and make the perfect addition to this lovely soup. Serve on a cold early-March night.

1 tablespoon butter
3 cups thinly sliced leek (about 3 medium)
6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)
2 cups water
1/2 teaspoon salt
2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)
2 thyme sprigs
1/3 cup whipping cream
1/4 teaspoon freshly ground black pepper
Thyme sprigs (optional)

To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).

Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.

Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher (or immersion blender); stir in cream. Sprinkle with black pepper. Garnish with thyme sprigs, if desired.

I hope you enjoyed Hillman’s Helpings! Happy Birthday A.A.!

Sincerely,

Lauren Hillman
Hillman’s Helpings

 

Hillman’s Helpings #58 – Eggplant Stew…or is it Sauce?

Hello!

As I said last week or the week before, the next few recipes are going to include some flavors that I love, however I don’t get to use them very often. Earlier this week, I made this wonderful dish with eggplant that was supposed to be a stew.

Well I don’t really know what it was! The first night I ate it with couscous and the second night I ate it over whole wheat spaghetti. If I had a spaghetti squash, I would definitely eat it with that also. Sounds like a sauce more than a stew, right?

Whatever it is, it’s GOOD! You can add chicken or beans to make it heartier, or just eat it as is!

Enjoy!

EGGPLANT STEW
Serves 4

1 medium cubed, peeled eggplant
2 tablespoons water
1/2 teaspoon salt
1 teaspoon olive oil
1 1/2 cups (1-inch) bell pepper strips
1 cup chopped onion
2 garlic cloves, minced
1 medium zucchini, halved lengthwise and thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1 (6-ounce) can tomato sauce
1/2 cup grated fresh Parmesan cheese

Combine first 3 ingredients in a large microwave-safe bowl. Cover and microwave at HIGH 8 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, garlic, and zucchini; sauté 8 minutes or until onion is tender. Add eggplant mixture, basil, and next 4 ingredients (basil through tomato sauce) to pan; cook 8 minutes or until vegetables are tender. Serve over couscous, rice, pasta etc; sprinkle with cheese.

Happy eating!

Sincerely,

Lauren Hillman
Hillman’s Helpings

 

Hillman’s Helpings #57 – Forgotten Vegetables

Hello!

I’m always looking for new vegetable (and new ways of cooking boring ones) to add to my repertoire. Earlier this week I decided to try roasting fennel, a flavor (anise) I don’t really care for. It turned out really good! I have resolved to try a new vegetable each month – you should do it too!

The mashed peas recipe I took from CookingLight. It was so good and easy that I just had to share it.

Enjoy!

ROASTED FENNEL

Fennel is that weird-looking thing in the produce department with white bulb with green stalks sprouting from it. Normally fennel tastes like a cross between celery, cabbage, and licorice. Roasting, however, brings out an entirely new flavor – as if pine nuts decided to join the party.

2 fennel bulbs (thick base of stalk), stalks cut off, bulbs thinly sliced
Extra Virgin Olive oil
Balsamic vinegar

Preheat oven to 400°F. Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with aluminum foil. Lay out pieces of fennel and roast for 15-20 (maybe 25) minutes, until the fennel is cooked through and beginning to caramelize.

MASHED PEAS
1 teaspoon butter
1 cup thinly sliced leek
1/4 cup water
1 (10-ounce) package frozen green peas, thawed
1 tablespoon chopped fresh basil
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Heat butter in a medium nonstick skillet over medium heat. Add leek; cook 5 minutes or until tender, stirring occasionally. Add water and peas; cook 5 minutes or until peas are tender.

Place pea mixture in a food processor. Add basil, juice, and tarragon; process until smooth, adding more water if necessary. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.

Get out there and try a new veggie!

Sincerely,

Lauren Hillman
Hillman’s Helpings