These days with a new baby I hardly find time to sleep when there is some to spare much less write an entire blog post with all… Read more “Apple & Leek Stuffed Pork Tenderloin with an Apple Cider Sauce”
Today the hubster requested to have Stuff Peppers done my way. This coming from a guy that can really throw down in the kitchen, and loves to… Read more “Fully Loaded Stuffed Peppers”
Hey love bugs! Yesssss! Its time for seafood again. It is indeed my second love as most of you know. I rarely go a week without it.… Read more “Crunchy Coconut Shrimp”
Hey guys! Here is one of my go to sides for a get together with family and friends. Its one of those dishes you can have for brunch, lunch… Read more “Mini Roasted Potato Stacks”
This recipe is flavorful, delicious, oh so creamy and pack with tons of veggies. It’s perfect to accompany any salad, grilled sandwich or a slice of grain bread ( which I made and super excited that my bread came out better than the last attempt). It is one of the first soups I had ever made back in college. Back then, I had been a practising vegan for a few years and was always looking for the best ways to incorporate vegetables into every meal and what substitutes were good for making things creamy. But that’s a post for another day.
This Creamy Broccoli and Carrot Soup is simple and easy enough to make without needing a grocery store haul. Most of the ingredients you may already have. Yes I know we are closing in on summer, but I’ve been in the mood for soup lately for some reason. Soup is not just for Winter as many may assume. The hubster and I can eat soup everyday. I MEAN REALLY, EVERYDAY! And today is no different.
Initially I sorted out to make a simple broccoli soup. But as I got to chopping, I may have added one to many carrots which is not a bad thing. I love carrots. Who doesnt right? Okay, I know, maybe a few picky eaters. But the majority of us do. Carrots are loaded with beta-carotene. And guess what? Beta-carotene acts as an antioxidant which helps to slow down the aging process, promotes healthy skin and hair and is said to prevent heart disease and cancer. Apart from it being a good source of vitamin A for our eyes, they are also low in calories. Impressive huh? I thought so. I read an article some time ago from WebMD that carrots were originally used as medicine. No wonder I feel like taking on the world 😊. Plus I think they peer very well with broccoli. They add a bit of suttle sweetness to the soup.
Broccoli needs no introduction. It’s one of the most healthiest foods on the planet. It is a powerhouse of loaded nutrients. Along with all that carrots offer, they help with digestion, detoxification, they help to reduce cholesterol, diabetes and promotes a healthy heart. So there is no surprise why this soup is in my top 5 favorite soups.
• 8 cups broccoli florets and stems, roughly chopped
• 4 carrots, peeled and diced
• 1 medium onion, diced
• 2 clove garlic (optional)
• 4 cups vegetable broth*
• 1 stalk celery, diced
• 4 tablespoons all-purpose flour
• 1 cup heavy cream, room temp (optional)
• 2 tablespoons olive oil**
• Salt and pepper to taste (optional)
• ½ carrot, diced
• 1 celery stalk, diced
• ½ small red onion, diced
• 2 broccoli florets, finely chopped
• 1 tablespoon unsalted butter
1. For the soup:In a large pot heat oil over medium-high. Add the diced onions, celery and carrots. Saute until onions are translucent. Add in garlic and broccoli. Stir ingredients together and reduce to medium heat and cook for 3 minutes.
2. Sprinkle flour generously over vegetables and blend well. Add in broth, stir and reduce heat to a simmer for 15 minutes.
3. For the topping: In a small sauce pan over medium-high heat, melt butter. Add onions, carrots, celery and broccoli. Cook for 5 to 10 minutes until veggies have a nice crisp to them (This method was used for the sake of time)***. Set aside for garnish.
4. Using an Emerson stick or blender, puree soup to your liking using the pulsing method.
5. Add cream and stir gently. Season with salt and pepper to taste.
6. Serve hot or at room temperature. Garnish with crisp veggies.
*You can feel free to substitute the vegetable broth for chicken or beef broth. I used vegetable as it is just my preference and didn’t want stray away from the base of the soup.
**If you prefer using butter, it is okay. Or if you do not have olive oil on had, vegetable or canola oil will do just fine. I used the oil I had on hand.
*** For the topping, I normally roast them in the oven for about 15 minutes at 400 F. The texture is much crisper. Spray baking sheet with a little oil and spread vegetables on the sheet. Season with salt and pepper and roast.
Yesterday was Vatertag (Father’s Day) here in Germany. A day most rarely put much emphases on. My husband never expects anything on this day, but I always try to… Read more “Creamy Roasted Tomato Basil Soup”
How often can you say a Disney movie inspired you to cook up something that is not only eye catching, but tasty too. Better yet, a movie where a rat was dying to become a great French chef. I must confess, I’ve seen this movie more than 10 times both with and without the intended viewers around. Although comical, the message behind the movie was clear, nothing should stand in the way of your greatness!
In 2007, Pixar released the movie Ratatouille. It was a story of an unlikely pair; a rat named Remy and a kitchen help Linguini that hilariously teamed up to prepare some of famed chef Auguste Gusteau greatest dishes. One notably, was Ratatouille. Ratatouille is a French stew made up primarily of tomatoes, eggplant and zucchini with a few other ingredient.
In the movie, Ratatouille is prepared in a slightly different way from the traditional using the same ingredients. It involves cutting and baking thinly slice zucchini, eggplant, tomatoes and yellow squash, over a tomato and bell pepper sauce. The layers of brightly colored vegetables just jumped out at me. There was no reason to search for a recipe. After all, it was all visibly on the big screen.
I figured we could do with a meatless meal this week. Though I am not quite sure everyone would be in agreement. Nevertheless there is nothing wrong with a healthy serving of vegetables every now and then. Did I mention that this is a perfect dish for vegetarians? Well it is! No Meat! No Dairy! My non-eating meat friends will love this dish. To make it a more hearty meal, you can add sliced potatoes, sweet or regular. Your choice.
One suggestion I have is to use a veggie slicer if you have one. I did all the work by hand. Its therapy for me. But for a quicker and more uniformed slices, a slicer would do wonders.
” I cant help myself, I like good food okay.” ~ Remy
I decided to use my go to tomato sauce adding in marjoram which was recommended by my favorite vendor at the fresh market in city. He knows his stuff. I thought that oregano would have given the sauce that additional pop on its own but marjoram took the depth to another level.
Some people prepare with an additional layer of béchamel sauce, but for the purpose of this recipe, I stayed close to my inspiration. Depending on how big your pan is, you may want to add more or less vegetables.
Here we go:-
For the Ratatouille
- 1 orange, red or yellow pepper, seeded and sliced in halves
- 2 or 3 roma tomatoes sliced
- 1 eggplant sliced
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 medium red onion (optional)
- Salt and Pepper
- 1 tablespoons extra virgin olive oil to brush vegetables
- 3 sprigs thyme finely chopped
For the sauce
- 2 tablespoons extra virgin oil
- 2 cloves garlic minced
- ½ cup finely chopped sweet onion
- 1 ½ can diced tomatoes
- 1 teaspoon balsamic vinegar
- 4 finely chopped fresh basil
- 3 fresh sprigs thyme chopped
- Salt and pepper to taste
- Preheat oven to 425°F
- Wash and slice vegetable. Set aside
- In a sauce pan heat oil on medium high heat, add onions and garlic. Allow to sweat on medium heat for 3 minutes then add vinegar. After 1 minute pour in tomatoes.
- Cook for 5 minutes, then add basil, thyme salt and pepper to taste.
- Cook additional 5 minutes then pour into baking dish and spread evenly on the bottom. (if you are also using béchamel sauce, you would add it atop of the tomato sauce.
- Begin to assemble layers by alternating vegetables and over laying then in which ever design you desire.
- In a small bowl, add oil, thyme, salt and pepper. Mix together. Using a pastry brush, lightly brush top of vegetable.
- Bake on middle rack for 1 ½ hour until vegetables are tender covered. Remove cover, drop temperature to 375°F and bake for an additional 15 to 20 minute or until a little color appears (optional)
The secret is definitely in the sauce! This unbelievably creamy tomato basil goodness will leaving you wanting more. The combination of fresh and sun-dried tomatoes is perfect. Did… Read more “Cappelletti w/Creamy Tomato and Basil Sauce”
The simplest dishes can remind you of home. And nothing says home to me like seafood. Seafood is one of the quickest, healthiest, and easiest dish you can… Read more “Poached Fish w/Sherry Tomato Sauce”
I’ve found that the most juicy tender cuts of meat are the boneless ones. In my house there is no bias. But for this recipe, having a boneless cut not only helps the meat to cook evenly, but also gives a perfect succulent finish. Delicious steaks can be cooked perfect even on a stovetop.
With a few perfectly placed ingredients, you can create a delicious, mouth watering meal in under 45 minutes. Grilled seasoned veggies kick up the health value of this already scrumptious dish. Potatoes also complement well if prepared the correct way as not to over power the meat.
I had a craving for Brussel Sprouts. So I sautéed up a few to enjoy with this unbelievably taste tenderloin.
Serving 4 Portions /Preheat Oven 400°F
- 4 tablespoons unsalted butter
- ½ cup heavy cream
- ½ Celery Root (peel and diced)*
- 4 Portions Tenderloin Steaks (5 oz each)
- crack pepper
- 2 tablespoon melted butter
- For the Celery Puree – Brown the butter in a pan, then set aside. In another sauce pan, heat heavy cream on medium high, then add celery. Cook for about 20 minutes stirring occasionally. Add in butter a bit at a time. Season with salt, pepper and nutmeg. Stir until creamy but not too soft. If needed, at a bit more cream.
- For the Tenderloin – Preheat a heavy skillet, cast iron pan or stove top grill. Season steak with salt and pepper. Add melted butter to skillet. As the butter begins to brown and smoke, place in steaks, 2 at a time and fry for 2 minutes each side. Please note, skillet and stovetops vary in heat, you may need to fry less or more depending on your preference of doneness. When done, place on a baking tray.
- Stack celery puree about 1cm to 2cm high on the prepared steak. Place tray on the middle rack in the oven for about 10 minutes or until golden brown. For a more crusted effect, mix some bread crumbs, parmesan and butter together and sprinkle on the top of the puree before baking.
- Remove from oven and allow meat to rest before cutting into it. Serve with your favorite side dish and enjoy!
* In some areas it is difficult to find celery root. However, a puree can be made from Cauliflower or Turnip following the same process.
What good is a fine piece of meat without delicate red wine. I always peer tenderloin with a soft Cabernet Sauvignon that is much milder than the regular bold flavors we are used to. But if you are looking for the perfect match, try a Pinot Noir.
I’m a creature of habit. At least when it comes to foods I love. Twice a month we would order Asian take-out. Without fail, I order the same Thai Curry Soup every time. I once made the mistake of saying to the hubby, I want to try something else. And that something else he brought home, lets just say it won’t make a second cut.
I decided to test my skills in the Asian arena. Ordering in can become costly, so this homemade coconut curry soup was just what I needed. The infusion of curry spices and coconut milk adds so much depth and flavor to this soup. What I like most is that it is simple to make. I used ingredients I already had on hand and it came out perfect. In this particular recipe I use shrimp. However you can opted for whatever protein you choose; pork, chicken or tofu. Whatever your indulgence, this cost friendly version is worth it. Recipe yields 4 servings.
- 1 tablespoon coconut oil or grape seed oil
- ½ pound jumbo shrimp, peeled
- 2 cloves garlic, minced
- 1 small white onion, diced
- 1 red bell pepper, thinly sliced
- ½ green bell pepper, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 small carrots (optional)
- 6 small mushrooms halved (optional)
- salt to taste
- pinch red chili flakes
- 1 can bamboo shoots (optional)
- 2 lemongrass sticks ( can substitute w/lime juice)
- 3 tablespoons curry paste or powder
- 1 can unsweetened coconut milk
- 3 cups vegetable stock
- ½ teaspoon fish sauce (optional)
- 2 cup jasmine or basmati rice
- cilantro/basil for garnish
- In a large pot, bring water to a boil, add rice and continue to boiling for 20 minutes. Reduce heat to a simmer for 10 minutes. Then remove from heat until ready to serve. if you are unsure how to gage, prepare according to package instructions.
- Heat oil in a large stockpot over medium heat. Add shrimp, salt and red chili flakes. Stir occasionally and cook until shrimps are pink about 3 minutes; remove from pot and set aside.
- In the prepared stockpot add onion, minced garlic, bell peppers, carrots and ginger. Cook until tender about 4-5 minutes. Add curry powder/paste to pot and stir together with vegetables until well combined.
- Gradually add the coconut milk and stock, stirring constantly until completely incorporated about 3 to 4 minutes. Add fish sauce, bamboo shoots and lemongrass, stir and bring to a boil.
- Reduce heat and simmer until thicken about 10 minutes. Allow the lemongrass to infuse its flavor.
- Remove lemongrass shoots, stir in shrimp and rice (we prefer rice on the side in the event all is not consumed) If using lime juice in the absence of lemongrass, add here.
- Garnish with cilantro or basil
The lemongrass is what gives it that subtle citrus flavor that takes it over the top.
Let me know what you think. I would love to hear how your soup came out.
There is nothing I love more than a hot bowl of soup on an drabby day here in Germany. And seeing that we are pretty much still feeling the winter affects, what better than to sooth and warm the tummy than with a creamy bowl of Butternut Squash soup.
To be honest, I’m not much of a recipe follower. Really! I just throw things together that I like and hope for the best. Most times, it works, other times it needs a bit of tweaking here and there. Not with this soup! I think I hit the nail on the head the first time and have been using it ever since (with variations depending on my crowd). Its been a starter at our dinner parties, and just a hearty mean dish on a rainy day for the fam. I’ve tried a few other recipes of this soup, some were good but none satisfies my desire than to just taste the delightful flavor of the butternut squash.
This recipe is pretty simple: all fresh produce, very little sodium, keeping the soup as natual as can be.
- 2 large pitted butternut squash (skinned and cubed)
- 2 peeled carrots (chopped)
- ½ sweet potato (skinned and cubed)
- 1 cup of heavy cream (or half and half)
- ¼ tsp nutmeg
Broth (or low sodium store bought)
- ½ mayan onion roughly cut (these are mild in taste, mostly found in winter/fall) but you can also use 4 pearl onions.
- half garlic clove
- 1 stick celery chopped
- 1 bay leaf
- ½ roman tomato
- pinch salt
- 3 cups water
Here we go:
In a sauce pan, sauté onions, garlic, celery and tomato, with a teaspoon of olive oil for about 3 minutes. This process releases the natural flavors of the vegatables. Add in the pinch of salt and bay leaf to pan. Let simmer for 1 minute then add 3 cups of water. Bring to a boil for about 6-8 minutes covered (covering helps to retain the water. We don’t want more than a half cup to evaporate). Strain the broth.
At this point you are half done!
In another pot, add the chopped butternut, carrots and sweet potato. To this, pour in the broth. Boil until veggies are tender. DO NOT discard the remaining broth. Using an Immersion hand blender, begin to puree the vegetables until smooth. Add in the heavy cream and nutmeg and allow to simmer for about 15 minutes.
WALA! You have a heavenly, thick, creamy butternut squash soup. If you prefer a thinner soup, add more water or cream/milk and season to taste. Top it off with whip cream/cream fresh, sunflower seeds and a dash of pumpkin oil.
So today I decided to put a little lunch together for myself. Something that I like. Seeing that I am the only one in my house that… Read more “Garlic Herb Prawns with Black Rice”