Monday, February 27, 2012

Asparagus and Rice Soup

Why is it that some of the best recipes are born on nights when you don't know what the heck to make?  I can't say I have an answer for that, except that we had a ton of asparagus and some left over rice in the fridge...maybe I have a helpful kitchen sprite that I'm channeling....who knows?

So good, I had to make it two days in a row! Just to be sure!


2 carrots, diced
2 cloves garlic, chopped
1 large yellow onion, chopped
2 stalks of celery, chopped
1 small bunch asparagus, chopped
2 boxes of clear vegetable broth
salt and pepper to taste
1 sprig of fresh rosemary, whole
1/4 cup of uncooked jasmine rice

Saute the onion, carrot, celery and garlic until fragrant and soft. Add in the broth and rosemary and bring to a simmer. Add the rice and cook 10 minutes.

Add in the asparagus and cook another 10 minutes. Season with salt and pepper. Serve warm.

Thursday, February 9, 2012


Shakshawhata?  Adapted from The Smitten Kitchen, this dish is apparently an Israeli dish of poached eggs in spicy tomato sauce.

My husband and I actually got in a little to-do about whether or not it resembled juevos rancheros, and Italians might think it resembles "eggs in purgatory." Suffice it to say, a good thing is a good thing in any language, so let's just call it delicious and keep it at that.

 My recipe probably falls somewhere in the middle, as I used what I had on hand, which makes it half Israeli and half Mexican.

I'm not usually a fan of messing with eggs in ways other than my tried and true recipes, but being a little bit of a culinary adventurer, I could not wait to make this! And what a delight it turned out to be, complete with eye-rolling, yummy sounds and head shaking. So so good.

Serves 2-4

olive oil
3 tbsp. chopped pickled or fresh jalepenos
1 onion, chopped
3 cloves garlic, chopped
1 tsp cumin
1 tbsp. chili powder
1 14 oz. can of Italian stewed tomatoes
1/2 cup water
4 eggs
salt to taste
dash of red pepper flakes
pita or tortillas for dipping

Heat olive oil in a skillet until hot and add jalepenos and onion. Cook until soft. Add spices, red pepper flakes and garlic and cook until fragrant, about 2 minutes.

Pour tomatoes in to the pan with 1/2 cup of water and simmer for about 10 minutes, stirring often. Salt to taste.

Crack eggs evenly over the pan, being careful not to break the yolk. Cover  and cook until the whites are set, about 5 minutes or so. Sprinkle with feta and cilantro and serve with pita or tortillas.