Month: May 2014

Spring Chicken Soup with Orzo

¼ C olive oil

1 ½ large leeks, rinsed and thinly sliced

May 12 001

6 celery stalks, diced

6 carrots, diced

May 12 003 May 12 005

1 ½ t salt

1 t black pepper

5 bay leaves

2 T dried oregano

½ c fresh squeezed lemon juice

8 C chicken stock

May 12 007

3 C shredded chicken

1/3 C parsley, finely chopped

2 C orzo, cooked separately

Lemon slices, very thinly cut

May 12 037

In a soup pot, heat ¼ C olive oil until it shimmers. Add leeks, celery, carrots, salt and black pepper. Sauté until leeks soften. Not looking for or caramelization of veggies – just a melding of flavors and softening of texture. Add bay leaves, oregano, lemon juice and chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes.

Just before serving, add shredded chicken and parsley. Adjust seasoning with salt and pepper. Serve over orzo and garnish with a slice of lemon and some saltines.

For orzo: Bring 4 quarts of water to a boil. Add 2 t salt and 2 C orzo pasta. Cook over a roiling boil. Stir frequently as orzo can clump and stick. Once al dente, drain and add a small amount of olive oil to prevent sticking.

May 12 033



(8-10 slices)

May 12 008

1 stick butter, melted

1 ½ C graham cracker crumbs

½ C shredded coconut

¼ C sugar plus 1 T

May 12 011 May 12 012 May 12 013 May 12 015

6 egg yolks

Zest from 1 large lime, or 2 small

¾ C fresh squeezed lime juice

You better love this person.

You better love this person.

1 ½ cans sweetened condensed milk

May 12 016 May 12 017 May 12 018

May 12 029

Whipped cream


Key Lime 003

Spray a 10-inch tart pan with baking spray. In a bowl, combine graham cracker crumbs, coconut and sugar. Add melted butter and mix. Stir well and press crumbs into the tart pan. Spread evenly. Press crumbs up onto the sides. Using a measuring cup, press the crumb mix into the pan. Note pictures. Bake the shell in a preheated 300 degree oven for 10 minutes. Rotate and bake for another 6-8 minutes or until nicely browned. Careful not to burn. Remove from oven and cool.

In the bowl of a stand mixer, add the yolks and beat on a high speed using the whisk attachment. Once yolks are very smooth and slightly volumized, add zest. Continue to mix to evenly distribute the zest. You will have to remove the whisk once or twice and tap it on the side of the bowl to release the zest. Add lime juice. Slowly blend in. As lime juice incorporates, increase the speed to achieve a smooth mix. Add condensed milk and blend until smooth. Pour batter into prepared crust and return to the preheated 300 degree oven. Bake for 12 minutes, rotate and bake for another 12 minutes. Pie will be set. No middle jiggle! Remove from oven and allow cooling at room temperature. Once thoroughly cooled, place in a storage container and refrigerate until completely chilled. Overnight is best. Definitely can be a day ahead dessert. Cut tart into 10 regular-sized pieces or 8 large. Serve with a dollop of whipped cream and fresh raspberries.

Banana Walnut Bread

2 ½ C flour

2 t baking soda

1 t salt

1 C toasted walnut pieces

½ C coconut

6 very ripe bananas, baked and cooled

2 C sugar

4 eggs, beaten

1 T vanilla

1 C vegetable oil

May 12 006 May 12 009 May 12 022

In a mixing bowl, whisk together flour, soda and salt. Add walnut pieces and coconut. Mix well. In a separate bowl, add bananas and sugar and mash well with a potato masher. Leave some chunks of banana. Add vanilla and eggs to banana/sugar mix and continue to use the potato masher to incorporate. Add oil. Mix. Add banana mix to dry mix and use the masher to blend ingredients together. Portion into baking pans. This recipe makes 6 medium-sized breads or 2 large. The batter can also be used for muffins.

For the six medium-sized breads, place batter into a preheated 350 degree oven. Bake for 20 minutes, rotate and bake for another 20 minutes. Bread should just be set to the touch and slightly pulling away from the sides. Cool for 20 minutes before unmolding.

May 12 025 May 12 026 May 12 028

For the bananas: Prick six ripe bananas with a fork. Place on a foil lined cookie sheet and place into a preheated 350 degree oven for 20 minutes. Remove from oven and allow cooling before using. They will be black and very sweet!

May 12 030


  • T = tablespoon, t = teaspoon, C = cup
  • Butter references are always unsalted.
  • Eggs are always extra large.
  • Vanilla is always pure vanilla extract, not imitation.
  • Olive oil references are always regular olive oil, not extra virgin.
  • EVOO refers to extra virgin olive oil.
  • Sugar refers to regular granulated white sugar, other types will be specifically noted.
  • Chicken stock is boxed stock, not broth.
  • Oven temperatures are for regular ovens. If you are using a convection oven, decrease the suggested temperature by 25 degrees. I actually prefer to bake in my oven using the convection cook mode.
  • Flour references are all-purpose unbleached, unless otherwise noted.
  • Salt is Kosher salt.
  • Brown sugar refers to light brown sugar.
  • The famous spoonula.  (I purchased mine at Ace Mart.)

    so useful

    so useful

  •  Here’s a good idea. Have you ever lost a measuring spoon because your ring is loose? Zip strip to the rescue. Two sets of spoons are useful.

             Two sets of spoons are useful too.


High’s House Salad, Spring/Summer

Spring mix

Sliced strawberries

Toasted almonds

Feta cheese

May 8 011 

In a bowl, combine spring mix with Raspberry Chipotle Vinaigrette. Be careful not to saturate or weight down the greens with too much dressing. Place dressed greens on a platter. Add sliced strawberries to the bowl and lightly dress. Sprinkle over the greens. Top with toasted almonds and a sprinkle of feta.

This pairs well with our chicken salad. A favorite combo of many.

Raspberry Chipotle Vinaigrette

(makes 2 ¼ C dressing)

¾ C Fischer & Wieser Roasted Raspberry Chipotle Sauce

½ C apple cider vinegar

1 ½ t salt

May 8 001 

1 ½ C olive oil (not EVOO)

May 8 002 

Place the first 3 ingredients in a pitcher and mix well using a stick blender. Slowly drizzle in olive oil while blender is running. Continue to blend until you have a smooth emulsification.

Stores well in the refrigerator. Needs to come to room temperature before serving.

Super Food, Super Salad

1 pound lentils, cooked and chilled

May 7 001 May 7 002 May 7 003

1 C quinoa, cooked and chilled

May 7 015

May 7 005 May 7 012 May 7 014

4 stalks celery, finely diced

4 carrots, finely diced

3 baby cucumbers, finely diced

May 7 006 May 7 011 May 7 004

1 C cherub tomatoes, halved

1 C toasted walnut pieces

1/3 C chopped parsley

1 C crumbled feta cheese

May 8 006

Combine all ingredients and dress with sherry vinaigrette. Adjust seasoning with salt and pepper if needed. Serve salad over leaf lettuce.

Healthy, crunchy, flavorful.


For the lentils:

Rinse lentils and place in a stock pot and cover with water by an inch. Add 1 T salt, 1 T dried thyme, 8-10 bay leaves, 8 peppercorns. Bring to a boil and reduce heat to a slow bubble. Cook just until lentils are tender. It doesn’t take long. You can have mush if you go too long. Drain off liquid and spread cooked lentils out on a cookie sheet. Place in the refrigerator for chilling.

For the quinoa:

Place 2 C of water and 1 C of quinoa in a sauce pan. Add 1 t salt, 3-4 bay leaves, and 1 t dried thyme. Bring to a boil, reduce heat to low, cover and cook until the grain is translucent and water is mostly absorbed. Drain off any excess water. Spread cooked quinoa onto a cookie sheet and chill in the refrigerator.

For toasted walnuts:

Place walnuts on a cookie sheet and place into a 350 degree preheated oven. Cook for 10 minutes. The fragrant aroma lets you know when it’s time to come out! These can store for several days.

Greek Salad

May 6 045

Hearts of romaine lettuce, torn “no spine” and chilled

Miniature sweet bell peppers, thinly sliced

Cherub tomatoes, halved

Baby cucumbers, sliced-skin on

Red onion, thinly sliced

Pepperoncini slices

Kalamata olives, pitted

Parsley, finely chopped

Feta cheese, crumbled

Dried oregano

Lemon wedges

May 6 053


To present at the table: in a bowl, lightly dress the romaine with lemon oregano vinaigrette. Place on a platter. Add sweet peppers, tomatoes, cucumbers, red onion, pepperoncini and kalamatas to the bowl and lightly dress with vinaigrette. Place veggies on top of romaine. Sprinkle salad with parsley, dried oregano and feta. Garnish platter with lemon wedges. Delicious with our highmade crab cakes.

Remoulade Sauce

1 ½ C mayo

¼ C whole grain mustard

3 scallions, finely chopped

¼ C dill pickle relish

1 ½ t paprika

½ t garlic powder

¼ t cayenne

¼ t salt

Zest of ½ a lemon

May 6 046


Combine all ingredients in a bowl. Stir to mix and store in the refrigerator. Perfect for crab cakes, grilled fish, fried shrimp, Po Boys, etc… Store for up to 5 days.

May 6 047