recipephile

Quick Bites - Pea Soup With Carrots, Onions and Brown Rice

On my way home from the gym I realized that hunger was setting in so I decided that a nice warm soup on this rainy and chilly day in the city by the bay would be perfect.  This is where I ended up breaking some of my rules.  For the longest time I was a purist and would never think of using canned chicken broth or vegetables, but I wanted soup and I had no homemade broth in the freezer.  So I bought 1 qt of organic free range chicken broth and a can of peas.  After arriving home I noticed a 1/2 bag of mini carrots and a medium sized red onion in the fridge.  They were both chopped and placed into a soup pan with all of the chicken broth, the peas and about 4 tbsp of brown rice.  It took about 1/2 hour to get the rice to the proper consistency and when it was I used my hand blender to thicken the soup.  Salt and freshly ground black pepper should be added based on taste.  You will love this soup and it is so very easy to make.

Quick Bites - Delicious Tomato Bruschetta

I had a wonderful time at home with my parents and other family members over the holidays.  We ate great food, drank great wine and had a lots of fun. My father discovered a recipe for a wonderful bruschetta that is so very very easy to make.   The key to this recipe is to using Olio Nuovo.  Olio Nuovo is newly pressed olive oil that has a wonderfully grassy and delicious flavor.  I used an olive oil called Canale 53, which was found by my dad.  It is imported by Buon Sapore in Pittsburgh, PA (412-922-6530).  The recipe is as simple as can be and will be gobbled up by your guests in a moments time.  Here is how to prepare this amazing dish.

2 pints of cherry tomatoes
3 cloves of garlic minced
5 tbsp Olio Nuovo
2 tsp chili flakes
1 tbsp chopped rosemary
1 tbsp chopped oregano

Preheat the oven to 400 degrees.  Place the tomatoes onto a cookie sheet with 2 tbsp of olive oil, the garlic and chili flakes.  Roast for about 20-30 minutes.  Remove from the oven and mix in a bowl with the remaining ingredients.

Serve with toasted ciabatta or baguette.

Quick Bites - Dijon Parmesan Brussels Sprouts

I love Brussels sprouts and just happened to have a few left over from a recent veggie stop in Bolinas, a town in Northern California famous for its fresh produce. 

This recipe takes under 10 minutes to prepare.  Steam about two or three handfuls of Brussels sprouts until they are bright green and you can pass a fork easily through the center.  Drain and toss with 1 pat of butter, 1/2 tbsp of Grey Poupon and 1 tbsp of Parmesan cheese (you can add more if you like em' cheesy). Add freshly ground pepper to taste (and salt if you want, but I did not use any and the flavor profile was perfect) and serve.

This is perfect for a little mid-day snack or as a side dish with dinner.

Quick Bites - Goat Cheese and Strawberries

If you are regular reader of RecipePhile you know that I always try to offer up simple solutions to cooking or throwing a last minute dish together. The other evening I had a few friends over for my bolognese, but at the end of the meal I realized that I had no dessert to share with my guests. So I headed to the friedge, grabbed some fresh strawberries and served them with goat cheese. The two were perfectly paired with one another and was a nice and light ending to a delicious meal.

Quick Bites - Figs with Goat Cheese

This is truly one of the easiest recipes on the planet. It is also one of the most loved of my friends and family. If you can find really ripe and delicisious figs buy them. Cut them in half and dollop a little bit of goat cheese on the top. Arrange on a platter and drip a little bit of balsamic vinegar on each of the figs. Crack some black pepper on each and serve. You will be the hit of the party.