KerriansKitchen

KNR, p. 209 “The Kerrians’ Famous Guacamole”

 

2023 update: I posted this recipe before the Eagle’s 2018 SuperBowl win. Five years later, they’re back – in it to win it – and our cousin is rubbing it in. Again. Because our own teams didn’t come close. Again. The recipe still works, though, and we’ll have plenty on hand for the Big Game.


2018: This year’s SuperBowl brings with it a miracle in the family sports rivalry lore. Our favorite cousin’s team made it to the SuperBowl. The Eagles. The team that has been to the SuperBowl twice before, but not won. Sheila and I have to give lots of credit to a team that has come back from some fairly serious injuries to make it all the way to the Big Game. Neither of our teams made it, sad to say.

 

In honor of an Eagle season that has been hard fought, and because we love our cousin, we came up with a recipe for a snack that everybody loves – guacamole. Try it, and no matter which side you root for, enjoy the game!

 

Print
"The Kerrian's Great Guacamole"
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 3 medium avocados - about one and half cups pulp
  • 1 medium tomato, diced, seeds removed – about 1/2 cup
  • 1/4 cup mild green chilies (Hatch)
  • 1/2 teaspoon Lime juice
  • 1/2 teaspoon Sea Salt
Instructions
  1. Slice avocados in half, from one end to the other.
  2. Remove pits.
  3. Scoop out avocado pulp into medium sized bowl and roughly chop with fork into large chunks.
  4. Add diced tomato, green chilies, lime juice, and salt.
  5. Lightly toss together.

 

Serve with corn chips, taco chips, bagel chips, celery, or anything that scoops it up.

Enjoy!

 

*Update after the 2018 game: The Eagles won and our cousin is yelling a lot. I think he’s happy.  lolol


*2023: Fly Eagles, Fly!

 

 

 

 

 

 

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KNR, p. 304 “Cauliflower Soup”

Cauliflower is in season and since we love it, we bought a bunch and started cooking. See the Roasted Cauliflower recipe here. Sometimes we serve the soup in bread bowls (the photo in the recipe section below shows a pretzel bread bowl) and sometimes in soup bowls with cornbread on the side. Either way, we enjoy it throughout January and February when the cauliflower heads are plentiful in the grocery and totally fresh.

Cauliflower Soup

Sheila & Charlie Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 4

Equipment

  • 4 quart pot
  • Large food processor

Ingredients
  

  • 1 Tablespoon avocado oil
  • 1 cup chopped celery, 1/4" pieces
  • 1 cup chopped carrots, 1/4" pieces
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups vegetable broth
  • 1 cup whole milk
  • 4 cups roasted cauliflower
  • 1/2 teaspoon chopped green onion per serving for garnish
  • 1/2 teaspoon diced carrots per serving for garnish
  • pretzel bread bowls

Instructions
 

  • Use 4 quart pot.
  • Place avocado oil in pot on medium heat.
  • Add celery, 1 cup carrots, sea salt, garlic powder, and onion powder to pot.
  • Stir frequently and cook on medium heat until celery is translucent - about 10 minutes.
  • Add vegetable broth, stir, and bring to boil - about 5-6 minutes.
  • Add whole milk and simmer 10 more minutes.
  • Add roasted cauliflower and stir, reserving 1-2 florets per serving for garnish.
  • Heat through for 2-3 minutes.
  • Pour heated mixture into food processor and puree for 2-3 minutes until creamy.
  • Pour into bread bowls or soup bowls.
  • Garnish with green onion, diced carrots, and cauliflower florets and serve warm.

Notes

Add additional 20 minutes for prep if roasting cauliflower same day as making the soup.

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KN, p. 291 Portuguese Veggie Dish – Peppers and Zucchini

Our trip to mainland Portugal was a food adventure to be sure. We always ask for, but rarely get, all the special secrets for some of the dishes we try. BUT, a generous chef at a Porto bed & breakfast not far from the train station, shared this wonderful vegetable recipe with us.

 

Sheila replicated it at home, so we know the cook authentically shared her list of ingredients. We came up with the proportions ourselves, but after our usual trial-and-error tasting sessions, it now looks and tastes the same as the original to us. They served it at breakfast alongside the eggs and pastries, but we have enjoyed it at every meal of the day.

 

Portuguese Veggie Dish - Peppers and Zucchini

Sheila Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Portuguese
Servings 4

Ingredients
  

  • about 1/2 cup (1 small) Carrot
  • 1/2 cup green Bell Pepper
  • 1/2 cup red Bell Pepper
  • 1/2 cup yellow (or orange) Bell Pepper
  • about 2 cups (1 medium) Zucchini
  • 1 Tablespoon Avocado Oil olive oil can be substituted, but the flavor will be quite different
  • 1 teaspoon Garlic, minced
  • 1 teaspoon Sea Salt
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon dried Oregano

Instructions
 

  • Wash carrot, peppers, and zucchini.
  • Peel carrot, then cut into 3" Julienne strips, about 1/2 cup.
  • Remove seeds from peppers, then cut into 3" Julienne strips, about 1/2 cup each of green, red, and yellow peppers.
  • Peel zucchini, then cut into 3" Julienne strips, about 2 cups.
  • Place all veggies and avocado oil into large saute pan on medium heat.
  • Add garlic, sea salt, and onion, and toss with veggies and oil until well coated.
  • Cover and lower temperature, and simmer for 5 minutes, then stir.
  • Add oregano and toss with veggies.
  • Continue to simmer until crisp tender, about another 5 minutes.

 

 

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