Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Don't Be Jealous of My Broccoli

You'de have to eat twenty pounds of broccoli to equal the fiber in one bowl of Colon Blow!

Surely I am not the only one who gets that SNL reference:

After the weekend indulgences of ramen, burratta and banana cake, I needed to tip the scales towards healthy (ish).  I actually used two pounds of broccoli in this soup, but feel free to cut the recipe in half and your colon will still be squeaky clean, you just won't have enough to bring for lunch the rest of the week.  I used prepared broccoli from Costco--conveniently packaged in a three pound bag.

"Cream" of Broccoli Soup

1 stick of butter (I didn't say low fat, I said high fiber...)

1 large onion, medium chop

1/2 cup flour

1 quart chicken stock

1 cup water

3 cups milk (I used whole)

salt and white pepper to taste

1-2 tsp chipotle chile powder (depending on how hot you want it)

2 lb. broccoli florets

In a large heavy bottomed stock pot melt the butter over medium heat.  Add the chopped onions and saute until translucent but not browned.  Sprinkle in the flour and stirring constantly cook for another minute.  Do not let the mixture brown.  Add the stock, milk and water and bring to a boil.  The mixture will begin to thicken, at this point add your broccoli and cook until the broccoli is soft--NOT al dente.  It will seem overcooked if you like your broccoli green and slightly crisp, but this is what you want.  Carefully transfer the soup in batches to a blender and blend until smooth.  Salt and pepper to taste and add the chile powder.  You can add shredded cheese at this point if you want (we wanted--I added about 2 cups to the whole batch).

I know, it could be healthier, but then nobody would eat it.

My credentialling packet came, and I have spent the better part of 3 days filling out forms, getting my TB test and trying not to procrastinate.  This time I will photocopy the whole application so when we inevitably move again, at least I won't have to try to remember who the OB chief was three jobs ago.  Getting my TB test required going to Walter Reed National Military Medical Center, and for those of you who think the "war in Iraq/Afghanistan" is winding down I would challenge you to walk those halls and not see at least one double amputee.  I spent some time this week when I should have been filling out my credentialling packet Facebook chatting with two physician friends who are currently in Afghanistan and one who made it back home just in time for the birth of his 7th child.  Something to ponder in this election year.  Somebody to think about when you feel like you are getting the short end of the stick.  When I run the Army Ten Miler later this month I will be newly grateful for my own two legs.

I promised Maddy, who I just had a conversation re: "how do you know if meat is bad?" this biscotti recipe. Modified slightly from "Chewy, Gooey, Crispy, Crunchy Melt-In-Your-Mouth Cookies" by Alice Medrich. 

 Cornmeal and Olive Oil Biscotti

1 cup + 2 TBS unbleached all-purpose flour

2/3 cup stone ground cornmeal

1/2 tsp baking powder

1/2 cup olive oil (I used the orange olive oil I got earlier this month)

2/3 cup sugar

1/4 tsp kosher salt

1/8 tsp white pepper

2 large eggs

if you don't use flavored olive oil, add citrus zest of your choosing ~2 tsp or so

1 cup chopped walnuts or nut of your choice

1 cup dried fruit in 1/4" pieces (I used a mix of cherries and blueberries)

Preheat oven to 350F.  Combine flour/cornmeal/baking powder.  With an electric mixer beat the olive oil, sugar, salt, pepper, eggs and zest on high for 3-4 minutes or until light and thickened.  Stir in the flour mixture.  The dough will be sticky.  On a parchment lined pan spread the dough into a flat rectangle ~14"x5".  Bake for 20-25 min or until the top is golden and the bottom edges are a darker golden brown.  Remove from oven and cool for at least 15 min. Reduce oven to 325F.  Use a thin, sharp knife to cut the loaf into 1/2" slices.  Transfer slices to another cookie sheet standing them at least 1/2" apart.  Bake for another 15-20 min until the edges are golden. Cool completely before storing in airtight container.  Will keep for two weeks.

   Yes, it's fall but it doesn't mean you should buy this insipid, watery brew that bears no resemblance to caramel or apples.

Not Going Hungry

Going Nuts and Bananas