9.23.2017

Brussels Sprouts & Cauliflower Curry Soup







This recipe was adapted from one by Vaishali at Holy Cow Vegan.

I chopped up brussels sprouts and added cauliflower to a mix of spices sauteeing in onion and olive oil. Lemongrass, ginger, garlic and curry spices made this soup delicious and flavorful. I also added a few cups of chicken stock to make it more of a soup and less of a stew. 

2 Tablespoons olive oil
1 onion, chopped
1 red bell pepper
7 cloves garlic, mashed and chopped
3 Tablespoons grated ginger
2 stalks lemongrass
2 tsp curry powder
1 tsp garam masala
1 tsp turmeric
1/2 tsp cayenne powder
1/2 tsp salt
1 tsp pepper
3 tomatoes, diced
1 lb brussels sprouts, halved
1 head cauliflower, chopped
3 cups chicken stock
1 can coconut milk
1/2 can coconut creme
1 lime or lemon
1/2 cup spicy peanuts for garnish

Add olive oil to a large stockpot over medium heat. Saute the onion and bell pepper until translucent, then add the garlic and cook until just fragrant before adding the rest of the spices. Cook for ten minutes, stirring often. Add the chopped tomatoes and stir to combine and heat through. Next, add the brussels sprouts and cauliflower. Stir to combine and heat through again. Pour in the chicken stock and bring to a boil, then reduce the heat to low and simmer until vegetables are tender- about ten minutes. Pour in the coconut milk and creme, heat through. Serve immediately and garnish with lime wedge and spicy peanuts. 

9.09.2017

Apple Crisp


Fall is here and so are the apples! I used apples from my mom's backyard to make this festive dessert. The recipe is simple (only seven ingredients) and took an hour from start to finish.







8.29.2017

End of Summer Vegetable Soup


This soup is a great way to use up the last of the summer harvest.

End of Summer Vegetable Soup
by The Second Breakfast

1 zucchini, diced
1 onion, minced
3 tomatoes, minced
12 cherry tomatoes, crushed and minced
3 ears sweet corn. shaved
1 lb green beans, diced
2 tablespoons olive oil
1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
4 cups chicken broth
1 cup roux (recipe below)
1/2 c pesto (recipe below)

Add olive oil to a large stock pot over medium heat. Add onion and cook for five minutes. Add zucchini and cook for an additional ten minutes. Next, add the green beans and cook for a few more minutes before adding the chicken broth. Stir in the tomatoes, then bring the heat up to high until the soup begins to boil. Turn the heat down to low and let simmer for 15-20 minutes until the vegetables reach desired done-ness. Stir in the roux and make sure it is evenly combined. Finally, add a spoonful of pesto in the center of each bowl just before serving.

Roux:
3 tablespoons butter
3 tablespoons mined onion
1/2 tsp salt
1 tsp pepper
3 tablespoons flour
1 cup chicken broth

Melt the butter in a skillet over medium heat. Add onion, pepper and salt, cook for about ten minutes until translucent. Whisk in the flour and cook for a few more minutes, stirring constantly. Finally, stir in the chicken broth and whisk together until it reaches a gravy-like consistency,


Pesto:
1/2 cup walnuts (toasted)
11/2 cups fresh basil
1 tsp garlic powder (or 3 cloves fresh)
1 green onion
1/4 c olive oil
1/4 c parmesan cheese
the juice from one lemon
salt & pepper to taste

Add toasted walnuts to a food processor and blend until they look like breadcrumbs. Add half of the olive oil, cheese and lemon juice, then blend again. Finally, add the garlic powder, fresh basil and green onion. Add the rest of the olive oil and blend until smooth. Adjust salt and peppers amounts to taste.











for the roux...





for the soup...







for the pesto...







8.23.2017

Hoisin Glazed Turkey Meatballs


I borrowed this recipe from chef savvy and changed only a couple of things- I used olive oil instead and garlic powder, but only because that's what I had on hand. These took about 45 minutes from start to finish.