Bok Choy with Tofu Soup

After the excessive feasting through the holidays, I like to transition toward lighter fare in the new year. This Asian inspired soup is easy to prepare and nutritious. For a vegetarian alternative, substitute chicken broth with vegetable broth. Other veggies such as carrots, mushrooms, and scallions may be added to create an Asian vegetable soup and shredded chicken may be added in place of tofu.

3 cups chicken broth
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
1/4 teaspoon red pepper flakes (more or less depending on taste)
1 - 2 garlic cloves, peeled and minced
10 leaves bok choy, coursely chopped
1/2 - 1 cup cubed firm tofu

1. Heat broth in a medium sauce pan over high heat to boil and then reduce to medium heat.
2. Add soy sauce, sesame oil, red pepper flakes, and minced garlic.
3. Add the bok choy and tofu; reduce heat to simmer for 15-20 minutes, or until the bok choy leaves are tender.

Hearts of Palm Salad

As the end of the summer season is near, I find myself stuck in a salad rut, preparing the same things over and over. So I went browsing for some new recipes at one of my favorite sites and I discovered the perfect recipe for Hearts of Palm Salad with cucumber, tomato, parsley, and lime, created by Cheryl Sternman Rule. I am anxiously awaiting the publication of her cookbook to be released in 2012 by Running Press. The book will feature photographs by Paulette Phlipot, the extraordinary photographer for A Taste of Wyoming. For more delicious and unique recipes, visit Cheryl's blog - 5 Second Rule - I promise you will return again and again for not only her divine recipes, but for the sheer pleasure of reading her posts.

I love that Cheryl is featuring hearts of palm in this salad since I happen to have a can in my refrigerator and it has been there far too long. Now I have the perfect recipe for using it. Cheryl writes:

Hearts of palm are woefully under-appreciated. Perhaps it's because you don't really know what they are. (They're the tender insides of the cabbage palm tree, sold in cans or jars.) Perhaps it's because you don't know what to do with them. (Try substituting them for olives or capers in cold preparations.) Perhaps it's because you don't know where to find them. (Trader Joe's and other large supermarkets.). This salad's refreshingly bracing and uncomplicated, and perfect for sticky summer weather. If you feel a need to bulk it up, toss in avocado, corn, or even cooked bulgur.

Serves 2 for lunch or 4 as a side

1-1/2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
Salt and pepper
1/2 medium white onion, finely chopped
One 14.5 ounce jar hearts of palm, drained, cut crosswise into rounds
Persian or other small cucumbers, or 1/2 English cucumber, cut crosswise into chunky rounds
1 cup mixed variety small tomatoes, halved
Big handful of Italian parsley

In the bottom of a serving bowl, whisk the oil, lime juice, and a generous pinch of salt and pepper. Gently fold in the onion, hearts of palm, cucumbers, and tomatoes. Shower with parsley. Let stand 15 minutes at room temperature. The serve, or chill for up to one hour.

Gazpacho

Simple summer soups are my go-to recipes when the temperatures rise and this refreshing classic is one my favorites!

Makes 2 to 4 servings

4-6 medium tomatoes, peeled and chopped (reserve juice)
2 cups tomato juice
3/4 cup cucumber, peeled, seeded and chopped
1/4 cup finely chopped sweet onion
1/4 cup olive oil
1/4 cup cider vinegar
1 large garlic clove, peeled and minced
1/4 teaspoon celery salt
Pinch sugar
White pepper to taste
Lime slices (optional garnish)

1. Combine all ingredients in a blender or food processor and refrigerate for four hours.
2. Ladle into serving bowls and garnish with lime.

Spinach, Artichoke & Ricotta Pie

I'm chirping happily with the birds to bid winter farewell and welcome spring! We have had a long winter here in Wyoming and I'm still wearing a jacket but my appetite is shifting toward lighter fare. This recipe is one of my favorites for a delicious brunch, lunch, or even dinner served with a fresh fruit salad for brunch or lunch and a spring greens salad for dinner and warm baguettes. And note it is easily adapted if you don't have all the ingredients - simply use a different cheese or veggie for variation.

Makes 4 to 6 servings

1 cup canned artichokes, drained and chopped
1 bunch fresh spinach, roughly chopped
8 ounces ricotta cheese
4 ounces grated Parmesan cheese
4 eggs beaten
Olive oil

1. Preheat oven to 400 degrees.
2. Coat a cake pan lightly with olive oil.
3. Combine the eggs and cheeses in a large bowl and mix in the artichokes and spinach.
4. Pour egg mixture into the cake pan and cook until set, about 40-50 minutes.
5. Remove from oven and let rest for 5-10 minutes, slice into wedges and serve.

Super Bowl Chili

Everyone has a favorite chili recipe and this one is mine. It's a basic, easy recipe that can be adapted to suit anyone's taste. For a vegetarian version, omit the beef and add more beans. Kick up the heat with a splash of hot sauce or pinch of cayenne pepper. You may also prepare this in the slow-cooker on low heat for 4 to 6 hours (after cooking the meat).

Makes about 2 quarts

1 pound lean ground beef (or beef stew meat)
1 medium onion, peeled and chopped
1 medium green pepper, seeded and chopped
1 cup water (plus more if needed)
1 can (8-ounces) tomato sauce
1 can Ro-tel (original)
2-4 cans (16-ounces) kidney beans, rinsed and drained
1-2 tablespoons chili powder
1-2 teaspoons garlic powder
1 teaspoon dried crushed oregano
Pinch of allspice
Salt and freshly ground pepper to taste

1. In a Dutch oven, cook the beef, onion and pepper in a Dutch oven over medium heat until meat is no longer pink; drain and return to pan (or transfer to slow-cooker).
2. Stir in the water, tomato sauce, Ro-tel, beans, and seasonings (add a dash of hot sauce or pinch of cayenne pepper if you like some kick).
3. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until desired thickness.
4. Garnish with grated cheddar and chopped onion.