3 tablespoons butter, divided use
1 tablespoon vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
1 jalapeno chile, seeded and finely chopped (optional)
2 large carrots, peeled and diced
1 teaspoon turmeric
2 cups red lentils, rinsed
2 bay leaves
6 cups water or chicken broth
1 15-ounce can unsweetened coconut milk
Juice and zest of half a lime
1 teaspoon mustard seeds (optional)
Plain yogurt and coriander leaves for serving
Heat 2 tablespoons of the butter and the vegetable oil in a soup pot over medium heat and sauté the onion, garlic, ginger, chile, and carrots until the onions are just coloring, around 5 minutes. Stir in the turmeric, lentils, bay leaves, and water or broth, and bring to a simmer. Lower the heat and simmer, partially covered and stirring occasionally, until the lentils are soft--around 30 minutes.
Add the coconut milk, salt, and lime juice and zest, and simmer another five minutes. Heat the remaining butter in a small skillet and fry the mustard seeds until they are just popping, around 1 minute. Stir them into the soup, taste for salt and lime juice, and serve topped with plain yogurt and coriander leaves. Serve over rice, like a stew, or in bowls as soup.
Serves 4-6
Source
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Sunday, December 11, 2011
Friday, October 21, 2011
Curry pumpkin soup with chicken skewers
Pumpkin soup:
800g butternut pumpkin, peeled & chopped
1 apple, peeled & chopped
100g shallots (or a small onion), chopped
1 garlic clove, chopped
1 small carrot, chopped
4 tablespoons butter
1 pinch paprika
1 teaspoon curry powder (or more to taste)
1 tablespoon fresh ginger, grated
1 litre chicken broth
1 can coconut milk, or else a good few shakes of coconut milk powder
black pepper
Chicken:
2 chicken breasts
5 skewers
peanut oil
4 tablespoons soy sauce
2 tablespoons chilli jam or sweet chilli sauce
1 teaspoon sesame seeds
Fry shallots, garlic and carrots in butter, add pumpkin and apple together with paprika, curry, and ginger. Add chicken broth and simmer for 20 min. Add coconut milk, puree and season to taste.
Cut chicken into 1cm cubes and thread onto skewers. Fry in peanut oil, and deglaze in soy sauce. Brush over with chilli jam/sweet chilli sauce and coat with sesame seeds.
Serve soup in bowls, and place two chicken skewers over each bowl. Serve.
What do the food critics say? Is there any more? Well, except for Lukan, but he did eat one bowl willingly. If you count "three spoonfuls of soup for one piece of cheese" as "willingly".
What does the cook say? The peeling and chopping is a bit of a pain, but it's otherwise easy and fancy looking enough to serve at a dinner party. I used a Thai marinade for the chicken though (coconut milk, ginger, garlic, chopped onion, fish sauce, fresh & ground coriander, cumin) and grilled the skewers instead of frying them. I also think less coconut milk for the soup is better - enough so you can taste it, but not so much out drowns out the more subtle ginger.
Adapted from a recipe book at the house we stayed in on the Canary Islands.
Salad with croutons
300g ciabatta
1 tablespoon butter
1 clove garlic
1 cucumber
1 red onion
1 red chilli
10 pitted black olives
2 tomatoes
150g mozzarella
10 basil leaves
Dressing:
4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon orange juice
sugar
Cut ciabatta into 1cm cubes and fry in butter with the garlic clove until golden and crunchy. Discard garlic and set croutons aside.
Slice cucumber lengthwise, remove seeds, and slice crosswise into 1cm strips. Slice onion into half rings. Remove seeds from chilli and slice finely. Cut olives into rings. Mix all together with croutons. Add dressing.
Slice tomatoes and mozzarella. Stack salad, a mozzarella slice, salad, a tomato slice, basil leaf and salad into a tower (6-8 cm tall). Decorate with a basil leaf and serve.
1 tablespoon butter
1 clove garlic
1 cucumber
1 red onion
1 red chilli
10 pitted black olives
2 tomatoes
150g mozzarella
10 basil leaves
Dressing:
4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon orange juice
sugar
Cut ciabatta into 1cm cubes and fry in butter with the garlic clove until golden and crunchy. Discard garlic and set croutons aside.
Slice cucumber lengthwise, remove seeds, and slice crosswise into 1cm strips. Slice onion into half rings. Remove seeds from chilli and slice finely. Cut olives into rings. Mix all together with croutons. Add dressing.
Slice tomatoes and mozzarella. Stack salad, a mozzarella slice, salad, a tomato slice, basil leaf and salad into a tower (6-8 cm tall). Decorate with a basil leaf and serve.
Sunday, September 25, 2011
Falafel (kind of)
1 cup DRIED chickpeas
Water
3 green onions or 1/2 cup chopped parsley
4 garlic cloves
1 egg
2 tsp. ground cumin
1/2 tsp. baking soda
1 teaspoon salt
1 teaspoon lemon juice
Oil for frying
Sesame seeds
Soak chick peas in about 5 cups of water overnight.
Drain. Place all ingredients in food processor, except sesame seeds. Process until almost smooth. Let sit for 15 minutes and refrigerate until cold. Form into balls or disks. Roll in sesame seeds and fry in hot oil until brown. Turn and fry on the other side. Drain on paper towels.
Source
Water
3 green onions or 1/2 cup chopped parsley
4 garlic cloves
1 egg
2 tsp. ground cumin
1/2 tsp. baking soda
1 teaspoon salt
1 teaspoon lemon juice
Oil for frying
Sesame seeds
Soak chick peas in about 5 cups of water overnight.
Drain. Place all ingredients in food processor, except sesame seeds. Process until almost smooth. Let sit for 15 minutes and refrigerate until cold. Form into balls or disks. Roll in sesame seeds and fry in hot oil until brown. Turn and fry on the other side. Drain on paper towels.
Source
Wednesday, September 21, 2011
Veggie Burgers
1/2 cup chopped onion, divided
1 tablespoon olive oil plus more for frying
2 garlic cloves, coarsely chopped
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup bulgur
1 cup water
1 1/2 tablespoon soy sauce
1 cup canned pinto beans, rinsed and drained
3/4 cup walnuts
1/2 cup packed coriander leaves and stems, coarsely chopped
Sauce:
1/2 cup mayonnaise
Juice and zest of half of a large, juice lime
1/2 teaspoon chipotle puree (or Smoked Tabasco)
Accompaniments: toast or buns, lettuce, sliced tomato, red onion, jalapenos, pickles...
Cook the onion in the oil in a smallish pan over medium heat, stirring occasionally, until golden, around 5 to 7 minutes. Add the garlic and stir for a minute, then add the spices and stir for a few seconds, just until fragrant. Add the bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Stir in the soy sauce.
Pulse the bulgur mixture, pintos, walnuts, cilantro, 1/2 teaspoon kosher salt (or half as much etc.), and a few grindings of black pepper in a food processor until finely chopped.
Form the mixture mixture into 6 patties. Chill them for at least 10 minutes and up to a couple of hours. While patties chill, whisk together together the mayonnaise, lime juice and zest, chipotle, and 1/2 teaspoon salt.
Fry the burgers for about 10 min over medium heat, with a big glug of oil, until very brown and crisp on the outside, turning them over carefully when the first side is done.
Serve on buns with the sauce and lots of accompaniments.
What do the food critics say? I liked them, but no one else did.
What does the cook say? Easy enough - but they were a little lacking in chewiness for my taste. Maybe next time I won't puree the bulgur. I also added an egg to make them hold together better, and preferred them fried with less oil.
Source
1 tablespoon olive oil plus more for frying
2 garlic cloves, coarsely chopped
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup bulgur
1 cup water
1 1/2 tablespoon soy sauce
1 cup canned pinto beans, rinsed and drained
3/4 cup walnuts
1/2 cup packed coriander leaves and stems, coarsely chopped
Sauce:
1/2 cup mayonnaise
Juice and zest of half of a large, juice lime
1/2 teaspoon chipotle puree (or Smoked Tabasco)
Accompaniments: toast or buns, lettuce, sliced tomato, red onion, jalapenos, pickles...
Cook the onion in the oil in a smallish pan over medium heat, stirring occasionally, until golden, around 5 to 7 minutes. Add the garlic and stir for a minute, then add the spices and stir for a few seconds, just until fragrant. Add the bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Stir in the soy sauce.
Pulse the bulgur mixture, pintos, walnuts, cilantro, 1/2 teaspoon kosher salt (or half as much etc.), and a few grindings of black pepper in a food processor until finely chopped.
Form the mixture mixture into 6 patties. Chill them for at least 10 minutes and up to a couple of hours. While patties chill, whisk together together the mayonnaise, lime juice and zest, chipotle, and 1/2 teaspoon salt.
Fry the burgers for about 10 min over medium heat, with a big glug of oil, until very brown and crisp on the outside, turning them over carefully when the first side is done.
Serve on buns with the sauce and lots of accompaniments.
What do the food critics say? I liked them, but no one else did.
What does the cook say? Easy enough - but they were a little lacking in chewiness for my taste. Maybe next time I won't puree the bulgur. I also added an egg to make them hold together better, and preferred them fried with less oil.
Source
Minted Eggplant Dip
1/3 cup whole almonds
1 large-ish eggplant (around 1-1 ½ pounds)
2 tablespoons olive oil
2-3 tablespoons freshly squeezed lemon or lime juice
2 cloves garlic, crushed through a garlic press
2 tablespoons each fresh mint and parsley, chopped
salt to taste
In a bowl, cover the almonds with hot water and leave them to soak.
Prick the eggplant a half dozen or so times with a fork. On a rimmed metal baking sheet, grill the eggplant 4 or 5 inches from the heat, flipping it over at the halfway point, for about 45 minutes. It will be completely collapsed and browning by this point.
Dump the eggplant into a colander, pull it apart with two forks, and allow it to drain, torn side down, until it’s cool enough to be handled. Now remove the pulp from the skin: this is most easily accomplished with a fork and fingers, and will involve some combination of peeling the skin and scraping the flesh; be sure to get at all the nice browned stuff right by the skin.
Drain the almonds and place in a food processor with all the remaining ingredients except the eggplant and process until as finely blended as possible, stopping to scrape down the sides of the bowl as needed. Now add the eggplant and process again until smooth(ish). Taste it and add more salt, lemon, or oil as needed. Serve.
Source
1 large-ish eggplant (around 1-1 ½ pounds)
2 tablespoons olive oil
2-3 tablespoons freshly squeezed lemon or lime juice
2 cloves garlic, crushed through a garlic press
2 tablespoons each fresh mint and parsley, chopped
salt to taste
In a bowl, cover the almonds with hot water and leave them to soak.
Prick the eggplant a half dozen or so times with a fork. On a rimmed metal baking sheet, grill the eggplant 4 or 5 inches from the heat, flipping it over at the halfway point, for about 45 minutes. It will be completely collapsed and browning by this point.
Dump the eggplant into a colander, pull it apart with two forks, and allow it to drain, torn side down, until it’s cool enough to be handled. Now remove the pulp from the skin: this is most easily accomplished with a fork and fingers, and will involve some combination of peeling the skin and scraping the flesh; be sure to get at all the nice browned stuff right by the skin.
Drain the almonds and place in a food processor with all the remaining ingredients except the eggplant and process until as finely blended as possible, stopping to scrape down the sides of the bowl as needed. Now add the eggplant and process again until smooth(ish). Taste it and add more salt, lemon, or oil as needed. Serve.
Source
Tuesday, September 20, 2011
Grandma's yummy chicken
750 g chicken fillets, sliced in 2 lengthwise (to make the thickest part less thick)
3T olive oil
2 cloves crushed garlic
1 cup breadcrumbs
mix of dried or fresh herbs - parsley, rosemary, oregano, thyme... whatever you have
1/4 cup parmesan cheese
Mix oil with garlic in a small bowl.
Mix breadcrumbs with herbs and parmesan on a plate.
Dip chicken in oil, then in breadcrumb mix to coat both sides, then place on baking tray.
Cook 8-10 min at 200C, then turn and cook for a further 3-5 min.
Serve.
What do the food critics say? We're having grandma's yummy chicken tonight? Yay!!!!
What does the cook say? Easy peesy crowd pleaser, young and old alike.
Source: my mum
3T olive oil
2 cloves crushed garlic
1 cup breadcrumbs
mix of dried or fresh herbs - parsley, rosemary, oregano, thyme... whatever you have
1/4 cup parmesan cheese
Mix oil with garlic in a small bowl.
Mix breadcrumbs with herbs and parmesan on a plate.
Dip chicken in oil, then in breadcrumb mix to coat both sides, then place on baking tray.
Cook 8-10 min at 200C, then turn and cook for a further 3-5 min.
Serve.
What do the food critics say? We're having grandma's yummy chicken tonight? Yay!!!!
What does the cook say? Easy peesy crowd pleaser, young and old alike.
Source: my mum
Chinese chicken wings
12 chicken wings (or legs)
1 tsp sesame seeds
Marinade:
2T soy sauce
1T peanut oil
1T sherry
2T honey
1T lemon juice
1/2 tsp Chinese five spice
1 clove minced garlic
1 tsp ground ginger
Remove tips from wings, pat dry. Mix marinade ingredients, marinade with wings in fridge for at least 2 hours, turning occasionally.
Remove chicken from marinade, place in single layer in greased ovenproof dish, bake 30-35min (or grill or BBQ), basting with remaining marinade.
Toast sesame seeds, sprinkle over chicken for last 5 min of baking.
What do the food critics say? The kids gobbled it up and chewed on the bones.
What does the cook say? Easy.Tasty.
Source: McCormick (via my aunt)
1 tsp sesame seeds
Marinade:
2T soy sauce
1T peanut oil
1T sherry
2T honey
1T lemon juice
1/2 tsp Chinese five spice
1 clove minced garlic
1 tsp ground ginger
Remove tips from wings, pat dry. Mix marinade ingredients, marinade with wings in fridge for at least 2 hours, turning occasionally.
Remove chicken from marinade, place in single layer in greased ovenproof dish, bake 30-35min (or grill or BBQ), basting with remaining marinade.
Toast sesame seeds, sprinkle over chicken for last 5 min of baking.
What do the food critics say? The kids gobbled it up and chewed on the bones.
What does the cook say? Easy.Tasty.
Source: McCormick (via my aunt)
Baked artichoke dip
1 can/bottle artichokes
1 box silken tofu OR 1 large tub ricotta
3 cloves garlic
1/3 cup parmesan cheese
2/3 cup yoghurt
Blend tofu/ricotta, artichokes, garlic, then mix in remaining ingredients.
Bake at 180C for 45 min. Serve with extra parmesan on top.
What do the food critics say? Yum!
What does the cook say? Easy and good... but note that if you substitute the ricotta for cottage cheese, it's very, very salty. I haven't tried with tofu.
Source: somewhere on the internet
1 box silken tofu OR 1 large tub ricotta
3 cloves garlic
1/3 cup parmesan cheese
2/3 cup yoghurt
Blend tofu/ricotta, artichokes, garlic, then mix in remaining ingredients.
Bake at 180C for 45 min. Serve with extra parmesan on top.
What do the food critics say? Yum!
What does the cook say? Easy and good... but note that if you substitute the ricotta for cottage cheese, it's very, very salty. I haven't tried with tofu.
Source: somewhere on the internet
Olive-capsicum tapenade
4 red capsicums, chopped
2T olive oil
50g olives, pitted
2 cloves crushed garlic
4T balsamic vinegar
Fry the capsicums until soft. Blend everything. Adjust vinegar to taste.
What do the food critics say? Yum, as long as you like olives
What does the cook say? Easy party dip.
Source: my neighbour
2T olive oil
50g olives, pitted
2 cloves crushed garlic
4T balsamic vinegar
Fry the capsicums until soft. Blend everything. Adjust vinegar to taste.
What do the food critics say? Yum, as long as you like olives
What does the cook say? Easy party dip.
Source: my neighbour
Peanut beef stir fry
Sauce:
1 large onion, sliced
1T grated ginger
peanut butter
garlic, crushed
1.5T sherry
2T soy sauce
1 pinch sugar
1/4 cup chicken stock
Meat:
Beef cut in strips
2 eggwhites
1.5T cornstarch
Stir fry onions and ginger; combine remaining sauce ingredients, add to pan and boil for a bit. Add beef, cook, push to the side, add rest of cornstarch mixture, allow to thicken, then recombine everything and serve.
What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.
Source: somewhere on the internet. Sorry I didn't write down exact amounts for everything!
1 large onion, sliced
1T grated ginger
peanut butter
garlic, crushed
1.5T sherry
2T soy sauce
1 pinch sugar
1/4 cup chicken stock
Meat:
Beef cut in strips
2 eggwhites
1.5T cornstarch
Stir fry onions and ginger; combine remaining sauce ingredients, add to pan and boil for a bit. Add beef, cook, push to the side, add rest of cornstarch mixture, allow to thicken, then recombine everything and serve.
What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.
Source: somewhere on the internet. Sorry I didn't write down exact amounts for everything!
Chinese chicken stir fry
Marinade:
2 tsp cornstarch
2T sherry
1T lemon juice
1T soy sauce
1T grated ginger
1 clove crushed garlic
chili
The rest:
chicken
1T sesame oil
1T oil
mushrooms
capsicum
onion
2T toasted sesame seeds
Mix together marinade ingredients, add chicken, marinate.
Slice the vegetables, then stir fry until cooked (but still crispy). Add chicken and marinade, stir fry until chicken is cooked (not too long). Sprinkle with sesame seeds, and serve.
What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.
Source: somewhere on the internets
2 tsp cornstarch
2T sherry
1T lemon juice
1T soy sauce
1T grated ginger
1 clove crushed garlic
chili
The rest:
chicken
1T sesame oil
1T oil
mushrooms
capsicum
onion
2T toasted sesame seeds
Mix together marinade ingredients, add chicken, marinate.
Slice the vegetables, then stir fry until cooked (but still crispy). Add chicken and marinade, stir fry until chicken is cooked (not too long). Sprinkle with sesame seeds, and serve.
What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.
Source: somewhere on the internets
Monday, September 19, 2011
Pumpkin Enchiladas with Mole Sauce
8 tablespoons (about) olive oil
1 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder (or a milder chili powder if you wish)
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
3-4 cups cooked pumpkin, roasted, peeled, mashed and drained in a sieve
1 ear fresh corn on the cob, kernels removed, or 1 cup frozen corn
¾ cup cooked black beans
4 T fresh corriander
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
Peel and mash roasted pumpkin with a potato masher. Put in a sieve and mash some more. Let sit to drain out excess water. When drained, add corn, beans and chopped cilantro. Mix well.
Heat 3 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Lay tortilla in sauce. Spoon 3 T cheese on each tortilla. Add ¼ cup of pumpkin mix and a little sauce on top. Roll up tortillas. Arrange seam side down in prepared dishes. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese.
Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes, then serve.
Source
1 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder (or a milder chili powder if you wish)
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
3-4 cups cooked pumpkin, roasted, peeled, mashed and drained in a sieve
1 ear fresh corn on the cob, kernels removed, or 1 cup frozen corn
¾ cup cooked black beans
4 T fresh corriander
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
Peel and mash roasted pumpkin with a potato masher. Put in a sieve and mash some more. Let sit to drain out excess water. When drained, add corn, beans and chopped cilantro. Mix well.
Heat 3 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Lay tortilla in sauce. Spoon 3 T cheese on each tortilla. Add ¼ cup of pumpkin mix and a little sauce on top. Roll up tortillas. Arrange seam side down in prepared dishes. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese.
Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes, then serve.
Source
Cauliflower Cheese Soup
2 cups potato chunks
2 cups cauliflowerets
1 cup chopped carrot (about 3 large carrots)
3 medium cloves garlic
1 cup chopped onion
½ tsp salt
4 cups water or vegetable stock
1 ½ cups grated cheddar
¾ cup milk
¼ tsp. dill weed
¼ tsp. ground dill or caraway seed
¼ tsp. dry mustard
black pepper to taste
¾ cup buttermilk
scallions, to serve
Place everything except cheese, milk, herbs and buttermilk together in a pot. Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree until smooth and creamy.
Transfer to a kettle and whisk in the grated cheddar, milk, dill weed, ground dill or caraway seed, mustard and pepper.
(Optional: Steam or sauté in butter 1 ½ cups more cauliflowerets. Add these to the soup).
Just before serving whisk in buttermilk. Serve topped with chopped scallions and extra cheese.
Source
2 cups cauliflowerets
1 cup chopped carrot (about 3 large carrots)
3 medium cloves garlic
1 cup chopped onion
½ tsp salt
4 cups water or vegetable stock
1 ½ cups grated cheddar
¾ cup milk
¼ tsp. dill weed
¼ tsp. ground dill or caraway seed
¼ tsp. dry mustard
black pepper to taste
¾ cup buttermilk
scallions, to serve
Place everything except cheese, milk, herbs and buttermilk together in a pot. Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree until smooth and creamy.
Transfer to a kettle and whisk in the grated cheddar, milk, dill weed, ground dill or caraway seed, mustard and pepper.
(Optional: Steam or sauté in butter 1 ½ cups more cauliflowerets. Add these to the soup).
Just before serving whisk in buttermilk. Serve topped with chopped scallions and extra cheese.
Source
Roasted Carrot Dip
1 ½ lbs carrots, ends removed
3 T extra virgin olive oil
2 T freshly squeezed lemon juice
2 minced garlic cloves
2 teaspoons ground cumin
1 t sweet paprika
1 t ground coriander
½ t salt
1/8-¼ t cayenne, depending on how hot you want it
Scrub carrots, slice lengthwise, and cut into chunks. Lay in a flat pan big enough for all carrot pieces to have space around them.
Drizzle with 1 T of the olive oil, and mix to coat. Roast at 425 F for 10-15 minutes or until soft, turning once.
Combine the carrots and all other ingredients in a food processor. Mix until smooth. Can add more lemon juice or more oil if it is too thick.
Serve with crackers or as a spread on bread.
Source
3 T extra virgin olive oil
2 T freshly squeezed lemon juice
2 minced garlic cloves
2 teaspoons ground cumin
1 t sweet paprika
1 t ground coriander
½ t salt
1/8-¼ t cayenne, depending on how hot you want it
Scrub carrots, slice lengthwise, and cut into chunks. Lay in a flat pan big enough for all carrot pieces to have space around them.
Drizzle with 1 T of the olive oil, and mix to coat. Roast at 425 F for 10-15 minutes or until soft, turning once.
Combine the carrots and all other ingredients in a food processor. Mix until smooth. Can add more lemon juice or more oil if it is too thick.
Serve with crackers or as a spread on bread.
Source
Spaghetti squash with mushroom marinara sauce
Mushroom marinara sauce:
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper
Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.
In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.
Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.
How to cook spaghetti squash:
Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.
Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.
TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.
What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad.
What does the cook say? Easy, something different.
Source (and a bit from here)
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper
Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.
In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.
Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.
How to cook spaghetti squash:
Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.
Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.
TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.
What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad.
What does the cook say? Easy, something different.
Source (and a bit from here)
Persian Eggplant
4 medium-sized baby eggplants or 8 small Japanese eggplants, stems on
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
Roasted Butternut Salad
Potatoes:
4 cups Yukon Gold potatoes, cut into ½ inch cubes
2 t Dijon mustard
1 T extra virgin olive oil
2 t fresh dill weed, chopped fine
½ t fresh tarragon, minced
½ t sea salt
½ t garlic, minced
Pumpkin:
4 cups butternut pumpkin, peeled and cut into ½ inch cubes
½ t ground cinnamon
½ t minced fresh roseary
½ t tamari
½ t balsamic vinegar
2 t extra virgin olive oil
½ t sea salt
Dressing
½ t garlic, minced extra fine
½ cup roasted red bell pepper
¼ cup olive oil
2 ½ t Dijon mustard
3 T fresh lemon juice
2 t balsamic vinegar
1 T cider vinegar
Preheat oven to 375. Mix potato ingredients together and transfer to a parchment-lined baking sheet. Mix pumpkin ingredients together and transfer to another parchment-lined baking sheet. Bake at 375 F for 25 minutes or until the potatoes and squash are soft inside. Let cool and combine potatoes and squash in a bowl. Set aside.
Puree all dressing ingredients until smooth in a blender. Mix with potatoes and squash. Dice a carrot, a stick of celery and some fresh chives and combine together.
Source
4 cups Yukon Gold potatoes, cut into ½ inch cubes
2 t Dijon mustard
1 T extra virgin olive oil
2 t fresh dill weed, chopped fine
½ t fresh tarragon, minced
½ t sea salt
½ t garlic, minced
Pumpkin:
4 cups butternut pumpkin, peeled and cut into ½ inch cubes
½ t ground cinnamon
½ t minced fresh roseary
½ t tamari
½ t balsamic vinegar
2 t extra virgin olive oil
½ t sea salt
Dressing
½ t garlic, minced extra fine
½ cup roasted red bell pepper
¼ cup olive oil
2 ½ t Dijon mustard
3 T fresh lemon juice
2 t balsamic vinegar
1 T cider vinegar
Preheat oven to 375. Mix potato ingredients together and transfer to a parchment-lined baking sheet. Mix pumpkin ingredients together and transfer to another parchment-lined baking sheet. Bake at 375 F for 25 minutes or until the potatoes and squash are soft inside. Let cool and combine potatoes and squash in a bowl. Set aside.
Puree all dressing ingredients until smooth in a blender. Mix with potatoes and squash. Dice a carrot, a stick of celery and some fresh chives and combine together.
Source
Sunday, September 18, 2011
Cajun Chicken Pasta
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, (cayenne pepper, paprika, white pepper, garlic or onion powder)
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Capsicum, Seeded And Sliced
1 whole Red Capsicum, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
Source
3 teaspoons Cajun Spice Mix, (cayenne pepper, paprika, white pepper, garlic or onion powder)
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Capsicum, Seeded And Sliced
1 whole Red Capsicum, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
Source
Moroccan fishcakes with harissa yoghurt dip
FOR THE FISHCAKES
1 large pinch of saffron
500g (1lb 2oz) skinless MSC-certified white fish
35g (1¼oz) fresh white breadcrumbs
2 garlic cloves, crushed
1½tsp ground cumin
¼tsp ground cinnamon
Finely grated juice and zest of ½ lemon
1 small bunch of coriander, roughly chopped
1 egg
Sunflower oil for frying
FOR THE FISH DIP
150ml (5½oz) Greek yoghurt
1tbsp harissa paste
1 small bunch of mint leaves, finely chopped
To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.
Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.
Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.
Heat a couple of tablespoons of oil in a large frying pan.
Fry the fishcakes in batches for a couple of minutes each side until golden.
Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.
Source
1 large pinch of saffron
500g (1lb 2oz) skinless MSC-certified white fish
35g (1¼oz) fresh white breadcrumbs
2 garlic cloves, crushed
1½tsp ground cumin
¼tsp ground cinnamon
Finely grated juice and zest of ½ lemon
1 small bunch of coriander, roughly chopped
1 egg
Sunflower oil for frying
FOR THE FISH DIP
150ml (5½oz) Greek yoghurt
1tbsp harissa paste
1 small bunch of mint leaves, finely chopped
To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.
Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.
Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.
Heat a couple of tablespoons of oil in a large frying pan.
Fry the fishcakes in batches for a couple of minutes each side until golden.
Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.
Source
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