Wednesday, January 7, 2015

Split Pea Soup


I love re-purposing ingredients, it's kind of my thang. I don't like to waste anything and it's also a real money saver. Since starting my new career in Real Estate, money has been extra tight so I try and do this as often as I can. We made a ham for our Christmas party and had SO much leftover. We made breakfasts, sandwiches, etc. Then came the best part, the hambone! Now, you're not always going to have a ham bone just laying around (I don't think) but some butchers sell them or you could just wait until Christmas and Easter to make this recipe when you have one. I made the stock the night before and saved it in the fridge to make the soup the next day. You could do it all in the same day, but it's a little easier to split it up since you want to allow the stock ample time to simmer to get the most flavor out of the bone. This soup has so much flavor, it's really worth taking the time to make!


Ingredients: 
3 slices thick sliced bacon, diced
1 lb (1 bag) dried split peas
8 cups ham stock*
2 cups ham bone meat*
1 large onion,diced 
2 stalks celery, diced
​2 carrots, peeled and diced
2 cloves garlic, minced
2 medium golden potatoes, about 1 1/2 cups, cubed
1/4 tsp thyme 

Method:

*For the hamstock: 
Put ham bone in large dutch oven with one quartered onion, 2 bay leaves and a handful of whole peppercorns. Cover with water. Simmer on the stove for 2-4 hours, the better the longer. You can do this part ahead of time and save the broth in the fridge or freezer for when you are ready to make the soup. ​It should make about 10 cups. Remove the meat from the bone to use in the soup. 



For the soup:
Add bacon to large dutch oven or sauce pot, cook until crisp, remove from pan and set aside. 

In the same pan, without draining the bacon fat, add onion, celery, and carrot. Cook for 5-7 minutes until soft but not brown. Add garlic, split peas, potatoes and thyme. Cook for 
another 1-2 minutes. 


Add ham stock and simmer for an hour or until the peas are tender.


Scoop about 3/4 of the mixture into a blender and puree until smooth (you can also do this with an immersion blender if you have one, just be sure to leave some texture).


Add the pureed mixture back to the pan, add reserved ham from the hambone. 


Serve and garnish with the bacon and a little extra ham. 



Monday, December 29, 2014

Neiman Marcus Dip


I have made this dip several times over the last couple of months. Not only is it super easy to make, it makes a ton and is a huge crowd-pleaser. You can also make it a day in advance, so it's a great option when you are short on time. You can of course cook and chop your own bacon, but with so many flavors mixed in, you can't really tell the difference, so I just use the jarred stuff (real bacon, not bits!). This is supposedly called Neiman Marcus dip because it is so "rich," which it is. The original recipe calls for all mayo, but I found that to be too thick and gloopy, so I cut it with a little sour cream. Beware, if you have leftovers after your party, you will not be able to stop eating this stuff, it's addicting! 

Ingredients:
  • 6 green onions, chopped 
  • 8 oz (1 bag) shredded sharp cheddar cheese
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 jar Hormel Real Bacon Bits 
  • 1 package (1/2 cup) slivered almonds, toasted
  • Salt and Pepper to taste 

Method:

To toast almonds: place almonds in small dry skillet over medium-low heat, stirring constantly, careful not to burn. Do not walk away, they will burn quickly. You will then have to start over because there is no saving burnt nuts! (ha) 


Mix the mayonnaise, sour cream, cheese, bacon bits, green onions and almonds. Season with salt and pepper and place in the fridge for at least 2 hours to let the flavors meld. As mentioned above, this will keep well in the fridge for a few days.


Serve with club crackers. 

Monday, December 8, 2014

Parmesan Garlic Roasted Potatoes


I made these roasted red potatoes to go with my Flank Steak for delivery last week. They are so good! I love roasting veggies in the oven, I think it brings out their best flavor. It's also super easy prep and clean-up, and they are easy to keep warm right before serving. You could do this same method with broccoli, asparagus, cauliflower, etc. Give these a try for a quick weeknight dinner side or your next dinner party!

Ingredients: 
  • 3 lbs red or Yukon gold potatoes, cut in half
  • 2 tbs olive oil
  • 5 cloves garlic, minced 
  • 1 tbs fresh thyme, finely chopped
  • 1 tbs fresh rosemary, finely chopped
  • 1/3 cup grated Parmesan cheese 
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 2 tbs chives or parsley for garnish 

Method:

Preheat oven to 400°.

Spray a half sheet pan lined with foil (for easy cleanup) with cooking spray.


Add potatoes in a single layer to baking sheet. Add olive oil, garlic, thyme, rosemary, Parmesan, salt and pepper. Toss until coated evenly. 


Place in oven and bake for 35-40 minutes until potatoes are crisp and browned on the outside, tender on the inside. 

Garnish with fresh chives or parsley. 



Monday, December 1, 2014

December Menu - Fresh Entrees

Doughmestic Diva now has takeout! Check out the December menu below! 

Please email all orders to thedoughmesticdiva@gmail.com. Please specify when you would like your order ready for delivery or pick-up. Delivery is available for $5-$7 in Austin depending on your location. 

Family Size Entrees-

Chicken and Dumplings- $22 (Serves 5-6)  http://bit.ly/1vDV58D 
Creamy chicken broth with carrots, celery, onion and roasted chicken. Topped with homemade buttermilk chive dumplings.

Turkey Crepes Mornay- $24 (Serves 6)     http://bit.ly/1tGoKbO 
Shredded roast turkey with mushrooms and green onions rolled in homemade crepes and baked in a creamy Swiss cheese and parmesan sauce, topped with breadcrumbs.                                                                             
Flank Steak with Tomatoes, Red Onion and Balsamic - $31 (Serves 5)   http://bit.ly/1yzCpXw   
Tender seasoned flank steak topped with tomatoes and red onions marinated in a balsamic vinaigrette. Finished with fresh basil.

Family Size Side Dishes-

Garlic Roasted Red Potatoes - $7
Sautéed Green Beans with Garlic - $7

Individual Entrees-

Chicken and Dumplings - $7
Turkey Crepes Mornay $9 –2 crepes served with choice of side 
Flank Steak with Tomatoes, Red Onion and Balsamic- $11 -1/4lb. flank steak served with choice of side 

Dessert-

Peanut Butter Nutella Cookies -$11 – 30 cookies   http://bit.ly/1Aa48ON
                                                                                                        

*Delivery Available for $5-$7 depending on location 



Monday, November 24, 2014

Peanut Butter Nutella Cookies


When I saw these on Pinterest, I had to make them. I actually was going to make them right when I saw them, but I didn't have enough butter, wahhh. So I waited. But every single day until I got that butter, I thought about those cookies. Why didn't I just go buy butter you ask? That's a whole other problem called laziness.

When I finally made the trek up to Trader Joe's to get the essentials for my Holiday baking, I got butter and mooore butter. I was not going to be caught in this situation again! 

They were everything I thought they would be and more. SO GOOD! I will be making some more of these to bring to my Thanksgiving get-togethers for sure!

Oh, I should also mention I halved the original recipe and it made about 30 cookies. I didn't want a ton of cookies laying around staring me in the face, but if you are going to feed them to a large crowd or you aren't scared of cookies staring you in the face, you may want to use the original amounts. I did use the same amount of Nutella, because...well because. 

Ingredients: 
  • 1/2 cup (1 stick) unsalted butter at room temperature 
  • 1/3 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract 
  • 1 1/3 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup Nutella 
Method:

Preheat your oven to 350°.

Cream butter, peanut butter, sugars, egg and vanilla with a mixer until smooth. 


In a small bowl, combine the flour, baking soda and salt. Add to the wet ingredients, mixing just until the flour is combined. You do not want to over-mix or you will get a tough cookie. 


Add the Nutella in dollops over the dough. Swirl carefully with a butter knife, not mixing it in completely. You want ribbons of Nutella throughout the dough. 


Chill the dough in the fridge for 15 minutes. Spoon onto cookie sheets lined with parchment paper and bake 8-10 minutes until edges are golden. 


Let cool for a few minutes on cookie sheet, then transfer to a cooling rack. 

Then devour with a glass of cold milk! 




Sunday, November 23, 2014

Shaved Brussels Sprout Salad


If you don't think you like brussels sprouts, you must try this. If you like brussels sprouts, you will love this, it is the perfect fall dish! It would make a great thanksgiving side dish if you are looking for something fresh to serve at the table. My family is very traditional and we never eat salad of any kind on thanksgiving, so I will not be bringing this because I would like to be invited back next year, ha. But in all seriousness, it's delicious and super easy to throw together! It's also the perfect pre-thanksgiving week meal since it is fairly healthy and won't weigh you down. I opted for the pre-shaved brussels from Trader Joe's but you can certainly shave your own with a mandolin or sharp knife. Even the pre-shaved brussels need to be shaved down more, they are a bit too large. More about that later. It's important to let the salad marinate for at least 15 minutes to help soften the brussels and take away some of the bitterness. You could make this a day in advance as well, adding the bacon and almonds right before serving to keep the crispness.

Ingredients:
For the dressing:
  • 3 tbs apple cider vinegar
  • 2 tbs honey
  • 4 tbs extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
For the salad:
  • 1 granny smith or other tart apple
  • 10 oz shaved brussels sprouts 
  • 3 slices center cut bacon, cooked crispy and chopped
  • 1/4 cup almond slivers 
  • 1/4 cup cranberry walnut salad toppers (see photo) 
  • 1/2 cup finely grated Parmesan or Pecorino Romano cheese
  • salt and pepper to taste 

Directions: 

Whisk apple cider vinegar, olive oil, honey, salt and pepper in a small bowl. Tip: Add the oil first, then the honey to help it slide out of the measuring spoon easier. Set aside.



Cut the apple into small pieces or little matchsticks. Toss with 1 tablespoon of the dressing to keep the apple from turning brown. 



Pour out the bag of shaved brussels onto a cutting board. Remove all the pieces that look finely shaved (you want it to look like little strands of confetti) and toss them into the bowl with the apples. Pull the leaves off the remaining brussel pieces, discarding anything that looks like this: 



You want this:



Add the remaining dressing, the cranberries and walnuts (I used the mix pictured below) and toss to combine. Let sit at least 15 minutes. 




Toss in bacon and almond slivers, season with more salt and pepper if desired. Top with the cheese just before serving. 



Thursday, November 13, 2014

Chicken and Dumplings


Remember when you were a kid and you would get homemade chicken and dumplings all the time? Yeah, neither do I! Ha, but for some reason, there's just something very homey about this recipe. It feels like something your Grandma would have made and you would sit around a warm fireplace eating it. I love this recipe because that's what it makes you feel like when you eat it, so warm and cozy! Chicken and dumplings is the ultimate comfort food. I slightly adapted this recipe from Tyler Florance's version, and it's the best I have tried. I once tried to make Paula Deen's recipe and it turned out lackluster. So, just save  yourself some time and make this one! You can obviously substitute the homemade stock for store bought, but I don't like to waste anything and since I already had the chicken, why not? I did buy the roast chicken from the store, I find it's just as good and didn't want to spend 8 hours making this. 

Ingredients: 

Chicken Stock: 

  • 2 tbs olive oil
  • 1 onion, quartered
  • 2 large carrots, cut in large chunks
  • Half bunch of celery, cut in large chunks (about 8 stalks) 
  • 5 cloves garlic, smashed (skins on is okay)
  • Bones of 1 whole cooked chicken 
  • 8 cups cold water
  • 2 bay leaves
  • 1/2 tsp dried thyme or 4 sprigs fresh
  • 1 tsp pepper
  • 2 tsp salt 

Dumplings:

  • 2 cups all purpose flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 2 eggs
  • 3/4 cup - 1 cup buttermilk 
  • 2 tbs chopped fresh chives 

Sauce:

  • 1 tbs olive oil
  • 2 tbs butter
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 bay leaves 
  • 1/4 cup flour
  • 6 cups chicken stock
  • 1/4 cup heavy cream
  • salt and pepper to taste

Method:

For the stock:


Normally stock takes a long time to cook, but cooking the vegetables before adding the water and chicken bones helps speed up the process. Using a roast chicken, remove chicken from bones and set aside. Heat olive oil in large stock pot over medium high heat. Add the the vegetables and saute about 4 minutes. Add in the water, chicken bones, bay leaves, herbs and pepper. Cook for at least an hour, the longer the better! Strain into a large bowl to remove all the solids and set aside. 


For the Dumplings:

Sift all the dry ingredients together in a large bowl. In a smaller bowl, Lightly beat the eggs and milk together until combined. Slowly pour the wet ingredients into the dry, folding gently. Add the chives. Mix just until the dough comes together. If the dough looks too dry, you can add more buttermilk. Set aside. 



For the Sauce: 

In the same stock pot used to make the stock, melt the butter and olive oil over medium heat. Add all the veggies and bay leaves, cook 5 minutes or until soft. Add in the flour and cook an additional 2 minutes to get rid of the raw flour taste. 



Add the stock, one cup at a time. Let simmer for 15 minutes to thicken. The sauce should be thick but still soup like. If it gets too thin, you can always add a little more flour or cornstarch to thicken it up. I actually ended up using all the stock and adding a bit of cornstarch. If you are going to do this, be sure to whisk the cornstarch with about a half cup of stock before adding it to the soup to avoid lumps. 

Fold in the reserved chicken from the roast chicken you used to make the stock. Stir in cream.

Using 2 spoons, drop heaping tablespoons of the dumpling dough into the hot sauce. The dumplings should cover the top of the sauce, but shouldn't be touching. Cover and let poach 10-15 minutes until firm and puffy. 

Garnish with chives and serve! 




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