Chilled Corn Soup with Seared Peppers

So, that's it folks. The last of summer! I am sad to see such beautiful, vibrant produce go away, but ready for all the hearty gourds of Fall. Plus, I LOVE Fall weather and the colors, and the smells, and the fact that I get to start using my fire place and blankets!

I know I haven't been around much this summer, but moving into our new house proved to be a bit more time consuming than I thought!! We found ourselves wrapped up in many little projects with any free time we had outside unpacking. 

But, with summer floating away in the approaching Fall winds, I figured it was time to jump back into the blog, my happy place! Again, I am including shishito peppers in my post, but they are not the feature this time, corn is. And since corn will only be around for a few more weeks or even days, I thought I would end the summer on a nice refreshing and filling soup.

Corn is one of those vegetables that I absolutely love, but have a really hard time digesting. Unfortunately, I can't eat a lot of it at once and it has to be cooked, and cooked well. Soup is always the best way for me to get a lot of vitamins and minerals from vegetables, so this corn soup recipe emerged. Plus, I have to include some corn since I married a Mid-Westerner!

Chilled Corn Soup with Seared Peppers 

Yields: 4-6 servings

5 ears corn, shucked

3 tablespoons extra-virgin olive oil

1/2 cup onion, chopped

1 small shallot, minced

4 sprigs fresh thyme

1 teaspoon sea salt, divided

4 garlic cloves, minced

4 cups water

Seared peppers (we used shishito, but poblano would be good here)

Creme Fraiche or Sour Cream

salt and pepper to taste

(potential garnish is crumbled sausage or chorizo)

Cut the kernels off the ears of corn, reserving the bare ears. Using the back of a knife or spoon, scrape the bare ears, removing as much of the “milk” as possible. Set this aside.

In a large soup pot, heat the olive oil over medium heat and add the onion and shallot and a pinch of salt. Cook this for about 5-7 minutes, stirring occasionally until the onions are softened. Add the corn, “milk” and garlic and continue to cook for a few more minutes, stirring again. 

Pour in the water, thyme, pinch of salt and reserved bare corn ears. Cover and cook for 30 minutes. 

Remove the corn ears from the soup and move the pot off heat. Using a blender or immersion blender, blend the soup until it reaches your desired consistency. Chill the soup for at least 4 hours before serving. 

To prepare the seared shishito peppers, heat a thick bottom pan or cast iron skillet at high heat. Add in canola or Grapeseed oil (a high heat oil) and heat. Toss in the peppers and sear in the pan for a few minutes per side...doesn't take much. 

Once the soup is chilled, garnish with the seared shishito peppers and sour cream or creme fraiche. We like to add some sautéed chorizo sometimes or fresh tomato slices too!

Chicken and Shishito Pepper Kebabs

One of my favorite little gems have started appearing at the market - shishito peppers. These sweet peppers may be small, but they pack a huge flavor punch. I tasted them for the first time last year, trying a few different preparation techniques. They are pretty versatile, like a bell pepper. Since last year, I have noticed that they are popping up in a lot of grocery stores now as well. The easiest way to cook shishito peppers is to sauté them in a hot cast iron skillet with oil and coarse sea salt. However, since it is grilling season, I figured a nice kebab was in order!

I like chicken kebabs since they hold up well on the grill and won't overcook by the time the vegetables are done. I decided to marinade the chicken a bit to add some additional flavor and the Hubby gave me the exact cooking instructions! If you include lemon juice in the marinade, be sure to NOT let it sit for too long. The oil, herbs and garlic make a great marinade as well though if you want to get a more flavorful kebab. Just drizzle the lemon juice on the kebabs before grilling.

If using wooden skewers, remember to soak them in water for at least 30 minutes before putting on the grill.

So head to your local Farmers Market in search for these sweet little gems and fire up that grill ya'll!

Chicken and Shishito Pepper Kebabs

Yields: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes


1 pound chicken breasts (skinless, boneless) cut into 1 inch cubes
1 pint Shishito Peppers

5 cloves garlic, minced

2 T Grapeseed oil or Olive Oil

2 teaspoons fresh thyme, chopped

1 teaspoon fresh lemon juice

Salt and pepper 

In a small bowl, combine the garlic, oil, thyme, lemon juice and salt and pepper and mix well. Add the marinade into a large zip-loc bag along with the chicken, mix around well. Refrigerate for 30 minutes. Prepare the grill for direct heat.

Skewer the marinated chicken and shishito peppers and grill in a single layer over direct heat. Cook the kebabs for about 5 minutes per side, covered, watching to not char the peppers too much. Remove the kebabs and let sit for 5 minutes before serving.

Zucchini Noodle Salad

Summer produce is coming in strong at the Farmers Market. Tomatoes, peaches, peppers and, my favorite, zucchini. I became obsessed with making noodles from zucchini last year, or as I like to call "zoodles!" I never got around to posting this recipe last year, so I have been holding on to it for summer.

Last summer, I had the opportunity to take a Farmers Market cooking class. The instructor, who is a fellow blogger and friend from I Cook, I Eat, It's Life took us around the Western Wake Farmers Market and introduced us to several of the vendors and farmers. I've since gotten to know several of the farmers, learned about their farms and tasted all of their goods! I look forward to my market trip every Saturday morning now :)

All the recipes that we made in the class featured produce and goods from the market like this Zucchini Noodle Salad which highlights the best of summer. I've mentioned my spiralizer before to make Sriracha Shrimp with Zucchini Noodles. I highly recommend getting one of these kitchen tools.

I like to serve this with fresh slices of Heirloom tomatoes, herbs and Desirée's Balsamic Vinaigrette. Amazing how some of the most healthy dishes can feel like complete indulgences! At least, they do for me :)

Zucchini Noodle Salad

Yields: 4 side servings
Prep Time: 15 minutes + 30 minutes
Cook Time: 10 minutes

3 medium zucchini
1 large red pepper
1 small red onion
1 Tablespoon fresh basil
1 Tablespoon fresh parsley
Desirée's Balsamic Vinaigrette
Fresh tomato slices (optional)

Prepare the dressing first and set aside.

Cut the ends off the zucchini and julienne the vegetables or use a spiralizer (I like this one) to create noodles. Sprinkle the noodles with salt and line a large colander with paper towels. Toss the noodles and put in the lined colainder to help drain off some of the moisture. Set this aside.

Slice the red onion thinly and place in a bowl of cold water, set aside. (This helps to cut the bite from the onion since they are raw in the salad).

Under a high broiler, roast the pepper until the skin is well blistered. Remove from the oven and place in a covered bowl. Once the peppers have cooled, peel off the skin, deseed and chop. Here are more detailed instructions on how to prepare roasted red peppers. (Alternatively, use jarred roasted red peppers).

Place the chopped red pepper, soaked onion slices and fresh herbs in a large bowl and gently toss. Add in the zucchini noodles and drizzle some of the dressing over top. Toss gently and serve with more fresh herbs and dressing if desired. This salad is best served immediately, although I enjoyed the leftovers the next day too!

Fresh Start Green Smoothie

Fresh starts are a wonderful thing in life. Recently, this has been a consistent theme for me. I started a new job, switched to a new disease management regimen, and now, looking for a new house. Every "fresh start" comes with a defining moment - a job offer, a cookbook, a workout plan, a For Sale sign in your front yard. It signifies that there's change ahead, which to me is what keeps life fun and interesting.

Like in life, sometimes my diet needs a "fresh start." Cleanses and cleansing foods often symbolize this. I will be the first to admit that cleanse is a misleading word, often associated with week-long juicing, body scrubbing and cayenne-spiced waters that result in headaches, mood swings and several trips to the bathroom. They tend to be a bit much for my delicate system, so I stick to much shorter versions or simply just consume cleansing foods, like this green smoothie. 

I realize that I have taken a VERY LONG break from the blog, but with good reason (see list above). Consider this my fresh start! 

Fresh Start Green Smoothie

Yields: 1 smoothie 

1/2 avocado
1 pear with skin on
Juice from 1/4 lemon
Handful fresh spinach
1/4 teaspoon fresh ginger, grated
1/3 cup filtered water
10 mint leaves (can also use cilantro)
1/2 teaspoon honey (optional)

Add everything into a blender and mix at high speed for several minutes. Scrape down the sides if needed and continue to blend. Eat/Drink immediately for best nutritional value.

Cardamom Cherry Almond Thumbprints for Easter

A few years ago, I posted a recipe from Oh She Glows for Easter Macaroon Thumbprints on the blog, which is still my favorite gluten free cookie recipe. Unfortunately, the Hubby isn’t a fan of coconut so I decided to try a different type of thumbprint this Easter. Baking has always been a challenge for me, especially gluten free baking. It is hard to find a gluten free recipe that I can successfully pull off and that the Hubby will eat. Don’t get me wrong, he is SUPER supportive of my dietary restrictions, but he isn’t a big fan of gluten free baked goods. However, over the last year I have come across several local gluten free treasures and resources for recipes. 

My favorite gluten free flour to bake with is almond flour mostly because I love almonds. Most of the gluten free recipes that I Pin call for almond flour, which comes in handy since I splurged and purchased a five pound bag of it. I came across this recipe on The Roasted Root and made a few tweeks based on our tastebuds.

The Hubby is much happier with these thumbprints over the coconut ones. Personally, I will make them both in the future! They are easy cookies to put together and pretty difficult to mess up, not to mention versatile based on which preserves you have in your fridge or decide to make during the season.

We hope everyone has a nice Easter!

Cardamom Cherry Almond Thumbprints 

Recipe adapted from: The Roasted Root
Yields: 12 cookies
Prep Time: 5 minutes
Cook Time: 10-12 minutes

1 1/4 cups blanched almond flour

1/4 teaspoon baking soda

1/8 teaspoon sea salt

1 teaspoon ground cardamom

2 Tablespoons unsalted butter, melted and cooled

2 Tablespoons pure maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 egg white

Cherry preserves

Preheat the oven to 375F.

Add the dry ingredients to a bowl and stir to combine. In a separate small bowl, add the wet ingredients and whisk until just combined. Stir into the dry ingredients until a dough forms.

Using a tablespoon, roll a small ball of cookie dough in your palms, and gently press the center with your thumb. Repeat this until all the dough is gone placing thumbprints on a cookie sheet. Spoon in a small amount of preserves into each well of the cookie. Be careful not to put too much preserves in each cookie so it doesn't overflow when cooking!

Bake for 10-12 minutes until golden brown around the edges. Cool on a cooling rack and keep in an air-tight container for up to a week.

Carrot and Sweet Potato Soup

Even though warm weather is coming...slowly, we are still at the tail end of Winter produce. Soup is the perfect easy dinner to keep me warm as the evening turns chilly. Using the carrots and sweet potatoes from the last of the Winter harvest makes for a perfect base for soup.

During the month of February, I was sick for probably 20 of the 28 days! It was a rough month, and soup got me through most of the sniffles, sneezes and freezing cold weather. As Spring approaches, I have a few soup dinners planned for the Hubby and I to keep us warm during the chilly nights.

I love carrots and always eat them. It seemed like an orange match made in heaven pairing them with sweet potatoes, another favorite vegetable. I first made this soup during one of the snow days in February. The Hubby loved it and I knew it would be the perfect dinner for the chilly nights ahead this week.

Carrot and Sweet Potato Soup 

Yields: 6-8 servings

Prep Time: 10 minutes
Cook Time: 30-40 minutes

1 onion, chopped

3 tablespoons butter
3 garlic cloves, minced

1/4 inch fresh ginger, grated

2 medium sweet potatoes, chopped

4-6 whole carrots, chopped

salt and pepper

1 quart organic low-sodium chicken broth (use vegetable broth if vegetarian)

1 large bay leaf

1/8 teaspoon coriander

1/4 teaspoon dried chili peppers

1/4 teaspoon dried thyme

lime wedges

maple syrup

fresh parsley, chopped

In a large, thick-bottomed soup pot, melt the butter over medium heat and sauté the onions until translucent, around 7 minutes. Stir in the garlic and ginger and sauté for another few minutes. Add in the sweet potatoes, carrots, dash of salt and pepper and continue to cook while stirring. After 2 minutes pour in the broth, bay leaf, coriander, chili peppers and thyme. Stir well and cook covered for 20 minutes over medium heat. Check to see if the sweet potatoes and carrots are well cooked and soft. If not, continue to cook for 5-10 more minutes.

Pull out the bay leaf and discard. Using an immersion blender, puree the soup until desired consistency. You can also use a blender to puree the soup (most likely in batches). Serve with a drizzle of maple syrup, fresh parsley and juice from a lime wedge, all to taste.

Raab Greens with Sausage

After a month-long unintentional hiatus from the blog, I have racked up many recipes to share. Unfortunately, my Mac broke right after Valentine's Day, which basically means my lifeline to blogging had to be sent in for repair and I was left with many ideas and the old fashion pen and paper. Alas, I have been reunited just in time for Spring.

Today, I'm sharing a super easy recipe using raab. Probably the most common is broccoli raab, which is often referred to as Rapini. Raab is a cruciferous veggie, usually appearing as thin stalks and greens with little florets speckled throughout. I don't see types of raab in the grocery store very often, but it is all over the Farmers Market lately. 

Several farmers at the Market have offered different kinds in the last few weeks; chard raab, winter greens (brassica) raab and this week I found a mixture of mizuna and tatsoi raab. Thank you ColorFields Farm!

Raab can be, and usually is a bitter vegetable, which I know the Hubby isn't a huge fan of. However, with a little sausage, spice and acidity, it turns into a side dish that he goes back for seconds of. 

This recipe for Raab and Sausage is very versatile. You can use your favorite kind of sausage and whatever kind of raab you can find. You could even just use a bitter green like mustard or turnip greens. Sauté away!!

Raab Greens with Sausage

Yields: 4 side servings
Prep Time: 5 minutes
Cook Time: 3-5 minutes

1 bunch broccoli raab or other kind of raab or leafy green, roughly chopped

3-4 sausage patties or links

1/2 teaspoon red pepper flakes

1/4 cup water

salt and pepper

Olive oil

Lemon juice

In a large sauté pan over medium heat, cook the sausage and break into smaller pieces. Once the sausage is cooked through, remove to a paper towel lined plate, reserving the rendered fat in the pan. 

Add the prepared greens/raab to the pan and cook for about a minute, stirring several times to coat the greens/raab. Pour in the 1/4 cup water and cover the pan over the heat for 2-3 minutes (this will steam and cook the greens without burning them). Remove the lid and make sure the greens/raab are cooked to your desire, then stir the sausage back in along with a pinch of salt, pepper and the red pepper flakes. Remove from heat and serve with a small drizzle of olive oil and lemon juice if you want. 

If the raab mixture is still to bitter for you, add a bit of sugar or honey to balance out.

Valentine's Day Great Food

Food is a big part of our relationship and always has been. When Valentine's Day rolls around, we don't get caught up in the pink hearts and red roses. We tend to go in the lobster tails and chocolate soufflé direction. 

Most of our favorite moments as a couple revolve around really, really.....really great food. Whether it be a great meal during one of our travels, a local treat or something we cook together at home, we tend to always flock towards great food. 

Since getting married, we've started this tradition of cooking at home for Valentine's Day. We are both most comfortable in our PJ's, not a fan of all the crowded restaurants and we enjoy cooking/being together. On the menu for tonight:

• Surf & Turf - Boneless Ribeye Steak & Lobster Tails with Chimichurri Butter
• Spaghetti Squash
• Twice Baked Potatoes
• Roasted Romanesco
• Cheesecake & Dark Chocolate

And yes, usually by the time we are done eating and cleaning, the power of our stretchy PJ pants kick in and we migrate towards the sofa for some HBO series binge-watching. Happy Valentine's Day to everyone - we here at Kettler Cuisine hope it is a delicious one. :)

Some of our favorite romantic recipes:

• Blood Orange Martinis
• Oyster Shooters
• Citrus and Hearts of Palm Salad
• Royal Beet Salad
• Truffle Bacon Mac & Cheese
• Wild Mushroom Risotto
• Grilled Lamb Chops
• Lobster Tails
• Chocolate Coffee Stout Lava Cakes
• Red Wine Chocolate Cake (from Smitten Kitchen)

Roasted Sunchoke and Shallot Soup

Today, we are cooking with Sunchokes! A few weeks ago, I came across these nubby looking roots at the Market, which at first I thought were ginger, but after further investigation found out were Sunchokes. 

Sunchokes, also known as Jerusalem artichokes, are the root of a plant in the Sunflower family. Oddly, they are neither originated from Jerusalem nor an artichoke, so I prefer to call them Sunchokes. These little tubers store a lot of inulin (not insulin), which is a great source of fiber. But be careful not to over-do-it on the 'chokes since inulin can cause gas and bloat. Hey, just being real here! 

Sunchokes have a similar consistency to a potato when raw, but have a much nuttier and sweeter flavor when cooked. According to the Farmer, these tubers have a short season in NC, so I have been trying to get some every week while I can. For such an ugly little vegetable, they sure do pack a nutrient punch, full of not just inulin and fiber, but also potassium and iron. I really enjoyed taking these little vitamin-filled veggies and coming up with a soup recipe. 

I am a big fan of vegetable soups, especially with all of the winter vegetables since I have a harder time digesting them. However, I also tried pan roasting the Sunchokes with some butter and thyme and they were delicious! Here is a good recipe for roasting the 'chokes on Bon Appetit.

Roasted Sunchoke and Shallot Soup

Recipe altered from A House In the Hills
Yields: 6 cups
Prep Time: 20 minutes
Cook Time: 30 minutes

1 pound sunchokes, quartered (about 4 cups)

1 yellow onion, roughly chopped 

4 cloves garlic

2 tablespoons Grape seed oil

1 teaspoon sea salt

1/2 teaspoon dried thyme

2 shallots, sliced

2 tablespoons butter

2 cups vegetable broth

1 cup almond milk

salt and pepper to taste

top with fresh cilantro or fresh parsley

Preheat the oven to 400F and line a large baking sheet with parchment paper. 

In a large bowl, toss the sunchokes, onion and garlic with the oil, thyme and salt and lay out on the baking sheet. Roast the vegetables for 20 minutes, tossing a few times.

While the vegetables roast, melt the butter in a large, thick-bottomed soup pot. Saute the shallots, stirring constantly until they are golden and caramelized. Add in the vegetable broth and almond milk, scrapping any bits at the bottom of the pan. Once the broth/milk mixture comes to a boil, add in the roasted vegetables and cook on medium heat for 5 minutes. 

Puree the soup mixture with either an immersion blender or standing blender in batches. Serve the soup with fresh herbs and crumbled cheese.

Seared Yellowfin Tuna Salad

I am not usually one to brag, but this has been a stellar week in the Kettler Kitchen! I've cooked up Cilantro Burgers, Swordfish Steaks, Sticky Bacon Sandwiches (which requires a further explanation in a future post) and this Seared Tuna Salad. The year 2015 kicked off with a bang and lit a fire under my creative culinary ass. I became inspired to try different recipes and new ingredients.

The Farmers Market is a great source for the inspiration. I am constantly in front of peak-season ingredients sold to me by the best possible source. What better way to learn how to prepare a sunchoke than from the one that grew it. Yes, I have made sunchokes this week too....again, that deserves its own post!

I always keep my eye on Locals Seafood website towards the end of the week to see what they are getting in fresh. More often than not, I pre-order something since the best items tend to go fast. This week, I doubled up....swordfish and tuna! Tuna is probably my favorite fish, and not because it is so elegant and trendy at sushi restaurants, but because it can be prepared several different ways, holds up to cooking (i.e. doesn't fall apart easily), and is rich and light all at the same time.

This salad was initially a throw-together salad, but the Hubby loved it so much that he encouraged me to share with my readers. He has a lot of influence on this blog you know :)

We like our tuna super-rare in the middle, which requires a really hot pan and quick cooking. I usually prepare the dressing and salad first before I even turn on the pan to get hot. That way, I give full attention to cooking the tuna. Sear away!!

Seared Yellowfin Tuna Salad

Yields: 2 servings
Prep Time: 15 minutes
Cook Time: 2-4 minutes

Salad Ingredients
4 cups romaine, spinach or mixture of favorite salad lettuce

1/4 cup slivered almonds

1/4 cup Farmers cheese, crumbled

1/2 cup cucumber, diced

1 avocado, sliced

1/3 cup fresh carrot, shredded
1 tablespoon Grapeseed or Canola oil
2 tablespoons Tamari or Soy Sauce
1/2 teaspoon Sesame seeds
2 (6 ounce) Yellowfin tuna steaks

Dressing Ingredients (can also used pre-made dressing)

3 teaspoons Tamari or Soy Sauce

1-2 teaspoons wasabi paste (depending on spice level desired)

1 teaspoon Sesame seed oil

2 tablespoons Grapeseed oil or olive oil

1/4 teaspoon fresh ginger, grated (or 1/2 teaspoon ginger powder

1/4 teaspoon white pepper

Sesame seeds

Optional Salad Additions
Red cabbage, shredded
Radicchio, shredded
*Golden beets, roasted (add a nice sweet balance to the salad)
Wasabi peas

Take out the tuna steaks from the refrigerator and let rest on the counter 30 minutes before cooking. In a small bowl, mix all the dressing ingredients together until well combined. Set aside.

Prepare the salad next. Chop the lettuce of choice, top with almonds, crumbled cheese, cucumber, avocado and carrot. Add any remaining optional ingredients desired and set aside.

Heat a medium (or large if cooking more than 2 tuna steaks) over medium-high heat. Get the pan hot! Dry the tuna steaks with a paper towel. Add the 2 tablespoons of soy sauce and 1/2 teaspoon Sesame seeds to the pan and cook until starts to bubble, about 30 seconds. Add the tuna steaks to the pan and cook on each side for 1-2 minutes depending on thickness. I usually do 1 minute per side because we like super-rare tuna steaks.

After cooking the steaks on both sides, remove the tuna and let rest on a cutting board for 2 minutes before thickly slicing and placing on top of the salads. Drizzle the dressing evening on both salads and serve right away.

*To roast beets, rinse and scrub the outside of the beets to remove dirt. Drizzle whole beets with oil and salt. Roast whole at 400F for about 30-40 minutes (depending on size of beets). Once they have cooled to the touch, wearing gloves, rub the beets to remove the skin. Quarter and serve with the salad. Regular red beets are also fine here.

Roasted Carrots with Honey Drizzle

Hello 2015!! Goodbye holiday treats!!

That's it folks, the indulgence of the holidays has passed and the Nation's obsession with health and weight loss begins. I am definitely all for a healthy lifestyle, but not the biggest fan of the influx of new members at the gym in January! 

This year I have even more reasons to stay healthy though, I am drug-free! Late last year I decided to stop taking a medication for my Crohn's. I felt good enough to try managing the disease through food, exercise and low stress. So far, so good...although the low stress part is hard to accomplish, but I am trying. 

The best way for me to maintain a healthy diet is by keeping a ton of vegetables in the kitchen. The more I have in the fridge, the more inclined I am to eat them. The tough part about having Crohn's is that I can't always eat raw vegetables as they can be hard to digest. Over the past year, I have been playing around with vegetable side dishes, adding flavors and testing different cooking techniques. Thank goodness I have a patient Hubby who likes vegetables!!

Carrots are my current favorite veggie to cook up, especially the cute little sweet gems from Color Fields Farm. 

Raw carrots have always been a favorite snack of mine. Not only is the crunch one of the best ways to reduce stress, but they are naturally sweet and help bite those mid-afternoon cravings for candy. The thought of cooked carrots wasn't high on my list considering most of the time they are way over cooked, mushy and bland. It wasn't until Moms roasted them one night for a family dinner that I became intrigued. The honey was just a lucky addition resulting in me standing in front of the pantry searching for a finishing touch for the carrots.

I have made this side dish dozens of times now and hope you will enjoy it. If you can find the smaller whole carrots, they are perfect for roasting and really pack a punch of flavor.  

Roasted Carrots with Honey Drizzle

Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes

1 pound small whole carrots, ends trimmed and halved
2 Tablespoons olive oil
1 teaspoon Herbs de Provence
Salt and pepper
1 teaspoon honey

Preheat oven to 400F and place the rack in the middle of the oven. Line a large roasting pan or baking sheet with parchment paper and lay the halved carrots on the sheet. Drizzle the olive oil, herbs, salt and pepper on the carrots and mix around with your hands until well coated. Roast in the oven for 30 minutes, stirring half way. For more cooked/charred carrots, continue to cook for 10 minutes longer, otherwise remove from the oven. 

Drizzle the honey evenly over the carrots and serve. Don't do too much honey since the carrots themselves will be sweet. A little goes a long way with this dish!