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
- 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
- Melt 1 T butter in stock pot on med heat. Add shrimp and cook until opaque, remove shrimp from pot.
- Chop leek and discard green parts. Slice white part lengthwise and then dice.
- Slice woody ends off asparagus (about the last inch to 1.5 inches).
- Mince garlic very fine.
- Add diced leek and 2 T butter to pot. Cook 3 minutes, then add garlic and cook for another 30 seconds.
- Add asparagus and cook for 1 minute.
- Add stock and bring to a boil. Cover and reduce heat; let simmer for 8-10 minutes or until asparagus is tender.
- Remove from heat; add cream and salt and pepper. Pour mixture into a food processor and process until smooth.
- Chop shrimp and add to the soup.
Net carbs (for Atkins followers): Approximately 6 per serving.
Enjoy and rock on!