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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Honeydew Melon And Cucumber Soup

Soup’s Chillin’             Let's Dish

Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (2)

I love all the little toppings that go on top of a delicious soup as a garnish.  I also like to use certain garnishes to let you know what’s in a particular soup. Today I’m making a cold  Honeydew Melon And Cucumber Soup. I’m displaying a variety of garnishes just to give you a few ideas and would be really delicious to pair with this soup. You could use all or any combination of these toppings you like.

I think cold soups are underrated and not used nearly enough. They are really refreshing, and super healthy too!  You can use this as an appetizer, served in shot glasses, or as a first course.

I’m using fresh mint from my garden for this recipe.

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Fresh Mint Leaves

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Food Mandoline Slicer

Diced English Cucumber

First, I want to set aside the ingredients that will give my soup lots of texture, and also can be used as toppings or garnish. Using a food Mandolin is the perfect tool for making thinly sliced cucumbers. I have some other goodies up my sleeve too!

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Roasted Pancetta

Fresh Mint Leaves

Diced English Cucumber

Food Mandoline Slicer

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English Cucumber

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Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (4)

 

 

Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 8 to 10 minutes
Total Time: 2 hours 30 minutes
Yields: 4 servings
Equipment: 10-cup food processor or a blender, food Mandolin, melon baller, chef’s knife

Ingredients:
1 to 2 melons (8 cups), not overripe, large dice, honeydew melon, plus 1 heaping cup of melon balls for garnish
1 English (hothouse) cucumber, 3/4 peeled and seeded and diced small, reserve 1/2 cup for garnish, plus 12 very thin slices, skin-on (using food Mandolin) reserved for garnish
1/4 cup of fresh mint leaves plus 4 small sprigs for garnish
12 slices of crispy Pancetta, optional
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
1/2 cup of pistachios, optional
2 tablespoons of Agave nectar
1/4 cup of water
1 lime, juiced
1 teaspoon of cayenne pepper
1 teaspoon Kosher salt

Directions:
First, is to get all the ingredients you’ll be using for the garnish and toppings prepared. The pistachios, diced and sliced cucumber, melon balls, and Pancetta.

Directions For The Pancetta:
Preheat oven to 450-degrees F.
Place the pancetta slices, evenly spread out, onto a rimmed baking sheet pan lined with parchment paper. Bake for 8 to 10 minutes and let cool. Transfer a plate lined with a paper towel,. Set aside.

In a food processor, add mint, lime juice, diced melon, diced cucumber, Agave nectar, water, cayenne pepper, Kosher salt. Pulse all the ingredients together, until smooth. Refrigerate for 2 hours.

To serve, equally, divide the soup between 4 bowls. To each of the bowls, add 1 tablespoon of Greek yogurt, a few small diced cucumber, and 3 melon balls. Finally, garnish with cucumber slices and a sprig of mint. Crispy pancetta and pistachios are optional. The sweet and salty flavor combination, delicious!!! This is my Honeydew Melon And Cucumber Soup.

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Gluten-Free Mini Cauliflower Muffins

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These Gluten-Free Mini Cauliflower Muffins are so flavorful. They may not be what you think of as real muffins. They’re more like mini souffle-style muffins. Not having the slightest bit of flour or baking powder, these little gems ROCK! Every bite has you wanting more.

This recipe’s star ingredient is the cauliflower. The extra depth of flavor in these gluten-free muffins comes from the roasted cauliflower. Finished with a dollop of Cream Cheese With Chives, my Gluten-Free Cauliflower Muffins are a great addition to your brunch buffet.

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Prep Time: 15 minutes
Cook Time: 50 minutes (includes roasting time of cauliflower)
Inactive Prep Time: 20 minutes
Total Time: 1 hour 25 minutes
Yields: 24 mini muffins
Equipment: food processor, 2 12-mini muffin tin pans, 2 rimmed baking sheet pans, rubber spatula

Ingredients:
1 head of cauliflower (about 2 pounds), cut into bite-size florets, (about 8 cups)
1 Fresno chili, roasted, seeded, and roughly chopped
1 tablespoon of chili powder
1 teaspoon of ground cumin
1/4 cup olive oil
3 cloves of garlic, roughly chopped
1/3 cup of full-fat Greek Yogurt (substitute low fat)
1/4 cup of fresh store-bought basil pesto (found in the refrigerated section)
1/2 cup of shredded Colby Jack cheese
2 large eggs, room temperature
2 egg whites, room temperature
1/8 teaspoon cream of tartar
1 teaspoon Kosher salt
1/2 teaspoon black pepper

Cream Cheese With Chives Topping, (optional)
1 8-ounce bar of cream cheese, room temperature
3 tablespoons of freshly minced chives

Directions:
Preheat oven to 450-degrees F.
Cut up a head of cauliflower into bite-size florets. Spread them out on a sheet pan. Toss the cauliflower with olive oil, Kosher salt, black pepper, cumin, and chili powder. Make sure all the florets are really well coated. Add one whole Fresno chili to roast alongside the cauliflower, Roast for 20 to 25 minutes until the cauliflower is golden and tender. Remove the Fresno chili and set it aside.

Reduce oven temperature to 400-degrees F.

Note: Do not overfill your food processor.
In a food processor fitted with a metal blade, add half the roasted cauliflower and half the of the chopped Fresno chili and garlic. Pulse until smooth, no big pieces. Transfer to a large mixing bowl. Add the remaining roasted cauliflower florets, Fresno chili, garlic, and process. Add with the rest of the cauliflower mixture.

The color is awesome from the chili and the seasonings. These muffins are going to have so much flavor.

In a large mixing bowl add the eggs, full-fat Greek yogurt, basil pesto, Kosher salt, and black pepper, mix to combine. Add the shredded Colby Jack cheese stir again to combine. Finally, add the cauliflower mixture, and combine.

Note: Make sure the bowl for mixing the eggs whites is completely dry.

In a small bowl add two room temperature egg whites. Whisk the whites until the frothy stage. Add in 1/8 teaspoon of cream of tartar. Continue whisking until the egg whites reach the stiff peak stage. Refer to pictures.

Next, add the beaten egg whites slowly to the cauliflower mixture. Using a spatula, fold in the egg whites until just combined. Do not overmix. Spray the mini muffin tin pans really well with non-stick cooking spray. Fill the muffin tins to the top with the cauliflower mixture.

Bake at 400-degrees F. for 20 to 25 minutes, or until golden brown. Remove from the muffins from the pan and set onto cooling racks. Allow the muffins to come to room temperature for about 20 minutes.

Once the Gluten-Free Mini Cauliflower Muffins have cooled arrange them on serving plates before piping on the cream cheese with chives.

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Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken

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I love using any type of pesto as a sauce for pasta.  I’m going to top the pasta with a really flavorful grilled chicken. The chicken is marinated in a Greek yogurt flavored with blackened seasoning. This is my Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken.

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Cheese

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Roasted Red Peppers

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Piquillo Peppers (1)

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Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yields: 4 servings
Equipment: indoor grill-pan, 10-cup food processor, 6-quart saucepot, colander, 2 large mixing bowls, Microplane, vegetable peeler

Ingredients For Arugula Pesto:
1 (15.5-ounce) can of Cannellini beans, drained and rinsed
1 (12-ounce) jar roasted Piquillo peppers, drained
2 1/2 cups of baby arugula leaves
1/3 cup toasted pine nuts, toasted
1 clove of garlic, roughly chopped
1 lemon juiced
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/3 cup E.V.O.O. may vary slightly
1/2 cup Pecorino Romano, freshly grated
1 box of cooked bow tie pasta, well-drained

Ingredients For Blackened Grilled Chicken:
2 skinless-boneless chicken breasts, butterflied and sliced into 2 thinner breasts yielding 4 to 6 cutlets depending on their thickness
2 cups plain Greek Yogurt, whole fat
2 1/2 tablespoons blackened seasoning
1 clove garlic, grated
1 tablespoon Kosher salt
1 tablespoon Agave nectar
Parmigiano-Reggiano cheese, shaved for garnish

Ingredients For Blackened Seasoning:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 1/2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions For Blackened Seasoning:
In a small mixing bowl add all the spices with the Kosher salt and fresh ground black pepper, mix to combine. Store in an air-tight container in a cool dry place.

Directions For Blackened Grilled Chicken:
In a large mixing bowl, add Greek Yogurt, Agave nectar, blackened seasoning, Kosher salt, and freshly grated garlic, mix to combine. Add the 4 chicken cutlets Make sure all the chicken cutlets are completely coated with the seasoned yogurt. Cover bowl with plastic wrap and transfer the refrigerator for 1 hour.

Directions For Toasted Pine Nuts:
In a large dry sauté pan, on medium heat. add the pine nuts. Shake the pan over the heat until the nuts become fragrant and golden in color, 2 to 3 minutes. Remove from the heat.

Directions For Arugula Pesto:
In a food processor, add the Piquillo peppers and toasted pine nuts. Pulse until puréed then transfer to a large mixing bowl. Again to the food processor, add the Cannellini beans, lemon juice, garlic, Kosher salt, black pepper, arugula. Pulse 3 to 5 times. Through the feed tube, slowly add the *E.V.O.O. while pulsing. Continue to pulse until it reaches a smooth paste-like consistency. Remove the lid, add the grated cheese, pulse a few more time just until cheese is combined. If the pesto needs to be thinned out add a little more *E.V.O.O. Transfer the bowl containing the Piquillo pepper and pine nuts purée, stir to combine. Set aside.

Preheat an indoor grill pan on medium-high heat. Using a pair of tongs, remove the cutlets one at a time allowing the excess marinade to drip before placing them onto the grill pan. Grill the first side for 3 to 4 minutes, flip the chicken and grill for another 3 minutes until cooked through. Transfer the chicken to a cutting board, slice on the bias.

In a large pot of salted boiling water drop the pasta. Cook the bowtie pasta according to the box instructions, 10 to 12 minutes, until al dente. Drain well. Toss the hot pasta with the arugula pesto. Transfer to a large serving bowl.

Top the pasta with the sliced grilled blackened chicken. Garnish with shavings of Parmigiano-Reggiano cheese. Serve hot. This is my Arugula Pesto Bowtie Pasta Topped With Grilled Blackened Chicken.

*E.V.O.O. is an acronym for extra virgin olive oil.

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