Welcome to the Napalm Kitchen!

The name of this blog results from my love of punk rock and my tendency to set kitchens on fire. (Don’t worry; we finally got the smell of smoke out of the house after the last time.)

Punk is a very do-it-yourself ethos.  Why pay for paint-splattered jeans or safety-pinned skirts when you can make them yourself?  I did that growing up, much to the chagrin of my mother.  Then I learned to cook, thanks to my mother (and father, and grandmas).

My thinking is, if you want to eat a healthy “specialty” diet such as gluten-free or low-carb, why not cook it yourself?  Most of these recipes will be easy.  I’ll try to showcase some totally-vegetarian or non-dairy recipes as well, for those of you who have those limitations.

For now, let’s start with something very simple…simple like punk music…Asparagus and Leek soup with shrimp.

Serves 4: requires stovetop, food processor

Ingredients:

• 1 leek
• 1 bunch asparagus
• 1 clove garlic
• 1/3 cup heavy cream
• 2 cups vegetable broth (I make my own with gluten-free veg bouillon paste and water)
• 4 oz shrimp (peeled)
• 3 T butter
• salt and pepper to taste

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Instructions:

1. Melt 1 T butter in stock pot on med heat. Add shrimp and cook until opaque, remove shrimp from pot.



2. Chop leek and discard green parts.  Slice white part lengthwise and then dice.



3. Slice woody ends off asparagus (about the last inch to 1.5 inches).



4. Mince garlic very fine.
5. Add diced leek and 2 T butter to pot.  Cook 3 minutes, then add garlic and cook for another 30 seconds.



6. Add asparagus and cook for 1 minute.
7. Add stock and bring to a boil.  Cover and reduce heat; let simmer for 8-10 minutes or until asparagus is tender.



8. Remove from heat; add cream and salt and pepper.  Pour mixture into a food processor and process until smooth.





9. Chop shrimp and add to the soup.

Serves: 4

Net carbs (for Atkins followers):  Approximately 6 per serving.

Enjoy and rock on!