Posts Tagged ‘Jamie Oliver’

I ALSO COOKED JAMIE OLIVER’S Creamy Asparagus Soup today.  My house smells so onion-y and asparagus-y.  

My favorite cooking aroma, always, is the smell of onions, celery, and pepper sauteing in a pan.  That’s how this recipe starts, so right away you know it’s good.  Here’s what you need to get started:

Two bunches of asparagus

1 large white onion

3 stalks of celery (I added one to Jamie’s recipe)

2 leeks

Vegetable stock or broth

Chop the celery (I remove the threads), leeks and onion, put into a large skillet, drizzle with olive oil and saute until soft but not browning.  I cooked mine on very low heat to prevent carmelization.  In the meantime, cut the tips off of your asparagus stalks and cut up the stalks.  I only use a little less than the top half of the stalk, you do what you want.  My rule is if the knife meets resistance when cutting the asparagus, I’ve gone too far.  

I ended up with about three cups of stalk, and one cup of asparagus tips.   After the onions have cooked about 10 minutes, add the asparagus stalks to the pan and pour vegetable broth over to cover.  I used a 32 ounce box of broth.  Cover and simmer 20 minutes with the lid on to soften the asparagus.  Spoon the mixture into a blender and puree.  Season lightly with salt and pepper to taste.  I always salt and pepper my onions when they are cooking, so I didn’t add any addition salt or pepper at this point. 

Return the puree to the pan, add in the asparagus tips and boil 10 minutes until the tips are soft.  I covered the pan and let it simmer 10 minutes before the tips were soft enough.   Serve hot – Jamie serves his with toast and poached eggs.   This is a delicious soup.  I know I’ll make it time and time again.

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THIS IS MY VERSION OF Jamie Oliver’s Cool Mexican Bean Wrap recipe in my previous post.  I changed a few things, since I like to experiment.  Here are the ingredients:

olive oil

1/2 large white onion, peeled and chopped

1 clove garlic

pinch of chili powder

1 T.  tomato sauce

1 can diced tomatoes or 1 c. chopped fresh tomatoes

1 can kidney beans

1/2 can black beans

1/2 red bell pepper, sliced

1/2 green bell pepper, sliced

2 Romaine lettuce leaves per serving, spines cut level with leaf

Saute the onion in olive oil, along with the garlic and chili powder.  Add the tomato sauce, beans, and tomatoes.  Cook 10 minutes.  In another pan, saute the sliced peppers in olive oil until soft, puree in blender with 1/2 can of black beans.  Put the beans and 1/2 of the peppers into a blender to make bean spread.   Put the rest of the peppers into the pan of the tomato mixture.  

Take the bean spread and line the inside of the romaine leaves with it, fill with tomato bean filling, and fold over.  I served mine with some sliced cucumbers and black bean chips.  These weren’t exactly “wraps” — I had to eat them with a fork, but I wanted to try the lettuce instead of flour tortillas.  All of the flavors were mui bueno and would easily satisfy a craving for Mexican food.

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HERE ARE SOME REALLY GOOD looking recipes from Jamie Oliver for Meatless Monday: 

Carrots Thyme Cumin & Orange Butter

Cool Mexican Bean Wraps 

Creamy Asparagus Soup with a Poached Egg  

My rule of thumb when reading Jamie’s recipes in metric measurements is to substitute the word “some” for any measurement I don’t understand.  In other words, 800g of asparagus?  Some asparagus.   I mean we’re all cooks here, just go get some asparagus!   

Let me know if you cook any of these.

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