Kirk Leins's Recipes – April 2009 Archive (4)

Carrot-Ginger Soup

CARROT-GINGER SOUP (serves 4)

In a soup pot, heat a ¼ cup of canned chicken stock along with 1 tbsp of unsalted butter. Once the butter has melted, add 1 small white onion (coarsely chopped), 1 tbsp of fresh ginger (peeled and chopped) and a ¼ tsp of curry powder. Cook the mixture for 2 minutes or until the onions are tender. Then, add 3½ cups canned chicken stock, 1 cup freshly squeezed orange juice and one pound of carrots (peeled and coarsely chopped). Bring to a boil, reduce heat… Continue

Added by Kirk Leins on April 20, 2009 at 11:58pm — No Comments

Easy Zucchini Bisque

EASY ZUCCHINI BISQUE (serves 4)

- 2 lbs. fresh zucchini, roughly chopped

- 4 cups canned chicken stock

- 3 tablespoons unsalted butter

- 1/3 cup heavy cream

- salt and pepper

- Melt butter in a soup pot and add zucchini. Season with salt and pepper and sauté until zucchini starts releasing its liquid – about 5 minutes.

- Add chicken stock to zucchini and simmer for 25 minutes.

- Remove pot from stove and process with a hand blender until… Continue

Added by Kirk Leins on April 20, 2009 at 11:55pm — No Comments

Argentinean Skirt Steak with Chimichurri Sauce

This is an awesome recipe. It's far less spicy than it seems, but feel free to lessen the amounts of cayenne pepper and crushed red pepper.

Argentinean Skirt Steak with Chimichurri Sauce

(serves 4)

- 2 to 3 lbs of skirt steak, cut into 5 to 6 inch long pieces

For the marinade and basting sauce

- 2 tsp kosher salt

- 1 tsp cayenne pepper

- 2 cups warm water

For the chimichurri sauce

- 2 to 3 bunches Italian parsley, finely… Continue

Added by Kirk Leins on April 20, 2009 at 10:58pm — 4 Comments

Chicken Breasts with Orange-Sage Pan Sauce

Here's a great chicken dish that can be served atop rice, and along with Kiki's Cucumbers in Yogurt Salad.

PAN FRIED CHICKEN BREASTS WITH ORANGE-SAGE PAN SAUCE – serves 4

- 4 large chicken breast halves, at least 1¼ inches thick

- kosher salt and freshly ground black pepper

- 1½ tbsp extra-virgin olive oil

- 1½ C fresh squeezed orange juice

- 2 tbsp fresh sage, finely… Continue

Added by Kirk Leins on April 13, 2009 at 10:30pm — 4 Comments

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Kirk Leins's Recipes – April 2009 Archive (4)

Carrot-Ginger Soup

Easy Zucchini Bisque

Argentinean Skirt Steak with Chimichurri Sauce

Chicken Breasts with Orange-Sage Pan Sauce

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