Wednesday, October 10, 2018
Instead of baking the squash, I sliced squash rings, and pan-fried them in olive oil with red cippolini onions, some salt, and garam massala until they softened (5-8min). I added cooked chickpeas, a bit of broth and fresh spinach leaves, topped it off with some goat cheese once it was all wilted. Very good!
Thursday, December 21, 2017
It is looking a lot like Christmas these days. Most of the work week has wound down. We have plenty of snow and it is so cold that it stays and is crunchy under my winter boots when I take a stroll. The Christmas tree has been up since Thanksgiving, and I have still no idea of what to cook this year. It feels like the cooking extravaganza of Thanksgiving has just passed.
All I want for Christmas this year is a little downtime, and pampering.
Friday, October 27, 2017
Creamy Chickpea Coconut Soup
(serves 3-4 as an appetizer)
- 1/2 sweet onion, peeled, diced
- 2 large garlic cloves, peeled and grated
- 1/2 TB olive oil
- 1 medium sized potato, peeled, cubed
- a thin slice of celeriac, peeled and diced
- about 2 cans of garbanzo beans, rinsed or 3 cups of cooked chickpeas (+ extra for texture)
- 1 bay leaf
- 1/4 teaspoon turmeric
- half can of coconut milk
- 750ml of chicken bouillon
- fresh ground pepper
- 2 TB nutritional yeast
- dried thyme
Add the chickpeas, bay leaf, turmeric and the broth. Stir, close with a lid, and simmer for 30min.
Puree with an immersion blender.
Add ground pepper, nutritional yeast, thyme and the coconut milk. Stir again, and heat through.
Ass more cooked chickpeas for texture.
Sunday, October 22, 2017
At the farmers market I bought parsnips, which are large and inexpensive this time of the year. I love them roasted, but this year I felt more like soup. I also picked up a large celeriac for those fall and winter soups to come. Celeriac looks like a large potato, dense and hard, and it’s taste is intense, so less is more to flavor soups, but it saves me buying celery stalks. A few parsnips, a slice of celeriac, and a potato, and a perfect parsnips soup is easily ready.
Parsnip Celeriac Soup
- 2 large parsnips, peeled and cut into chunks
- 1/2 large sweet onion, peeled and chopped
- 1 TB butter
- 1 medium sized potato, peeled and cut into cubes
- 1 slices of celeriac, peeled, and cut into small cubes (ca. 3-4oz)
- 1 bay leaf
- 1 quart of vegetable or chicken broth
- Heat the butter in a medium sized pot, and melt it. Add the chopped onion, and saute under stirring until translucent.
- Add the parsnip, potato, and celeriac, and saute under stirring for another 3 min.
- Add the broth, and the bay leaf. Bring to a boil, cover with a lid, turn the heat low, and simmer for 30min.
- Remove the bay leaf, and use an immersion blender to puree the soup.
- Serve with crusty bread, parmesan cheese or some cream or sour cream.
Wednesday, July 5, 2017
We made it past July 4th, and that means we definitely enter summer territory. It’s been a wet and rather cold summer so far but the next two months might bring the endless sunshine and beach weather everyone has been waiting for.
The other day I finally found a recipe for elderflower syrup that has all the details right. It was just in the nick of time since my elderberry tree started to bloom. I had tried my hands on elderflower syrup before but with less than convincing results. The syrup had no taste and was on the bitter side. I think I skimped on the citric acid and the massive amounts of sugar. This recipe, however, had the all important little detail of “cut off all the stems, really close to the flowers”. Yeah, no stems. Not even tiny ones. I also added the citric acid, which gives it a nice zing, plenty of sugar, since it is a syrup after all. The syrup is the best I’ve ever had. Elderflower Syrup Heaven!
Mixing a tablespoon of syrup with 100ml of Pinot Grigio and a can of Perrier makes for a very refreshing summer drink!
- 3 cups organic granulated sugar
- 1 3/4 cups water
- 2 tablespoons food-grade citric acid
- 15 big elderflower heads, just all blossom opened, and no brown edges yet
- Remove any insects or debris from the elderflower blossoms. Just shake them out. Do not wash them, as they will lose a lot of flavor.
- Combine sugar, water, and the citric acid in a saucepan and stir until the sugar has dissolved. There is no need to bring it to a boil, it won’t even need to heat very much. Remove from heat and allow the syrup to cool to room temperature.
- Trim the stems away from the elderflower blossoms and discard. Try to remove as much of the stems as you can.
- Add the blossoms to a large glass jar.
- Pour the cool syrup into the jar with the elderflower blossoms. Make sure that the blossoms are immersed in the syrup. Cover the jar with a lid and let it steep in the fridge for 48 hours, stirring the syrup once daily.
- Strain the syrup through a fine-meshed sieve into a clean jar or bottle. Store the syrup in a cool place for up to one year. Once opened, store the bottle in the fridge.