Carrot pumpkin soup

I think I promised to post this recipe about 2 years ago. Here it is, finally. It looks like a lot of work but it isn't, and it is also really good, so definitely worth making. Experiment a bit with proportions - it needs to be a very flavorful, 'kruidig' soup with a sweet aftertaste, so if it is bland when you taste it, add more spices (esp cumin, cinnamon, lemon...) and honey till it is good. And it is really good.

carrots
pumpkin
onions
garlic
mustard seed (or mustard)
koenjit (turmeric)
ginger powder
cayenne powder
cumin
cinnamon
lemon juice
vegetable stock cube
honey
salt/pepper
laurel leaf and cardemon seeds, crushed, in (closed) tea strainer or in a small tea cloth satchel

glaze onions, garlic, spices in olive oil
add pumkin, carrot plus water and stock and cook for approx. 30 mins
remove tea egg (or satchel of spices)
puree the soup, add water to make it thinner
add yoghurt, honey and lemon juice to taste
take off fire (beware of curdling)
taste, add more spices if necessary
can add fresh herbs for garnish (eg. coriander or flat parsley)

Beetroot curry for beetroot haters

I get beets all the time in my vegetable subscription, but I really don't like them. Now, finally, I have found something to do with them other than give them to a neighbor. This is the only way I actually like beets - 'cause you can't taste 'em!!

Cuts beets into small cubes. Chop and onion and fry in oil till translucent. Add beets and grated (or powdered) ginger. Add lemon juice, orange juice, cardemom seeds (if you happen to have them - if not, doesn't matter), cloves (powdered or +/- 3 dried), coriander, cinnamon, salt. Let this simmer for about 10 mins. Then add coconut milk (santen, no idea what this is in English, but I guess coconut milk will do too), chopped nuts (pref. 'paranoten' but peanuts are good too), and a handful of raisins. If necessary add more orange juice or water to prevent sticking/drying out. Cook for another 15 mins. Is good with rice, or cut potatoes in small cubes, boil, and add about 2 mins before curry is done.

Your house will smell like a lovely Indian restaurant for 2 days after this! =)



Red Quinoa and Black Bean Salad

Adapted from Epicurious to what I had available today. Ella ate half of mine and then a plate of her own. She said, "It's the best food you've ever made!" I made it without the banana peppers but will be adding them when I have it for lunch tomorrow.

1 1/2 cups red quinoa
1 1/2 cups cooked black beans, rinsed if canned (1 can)
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper (1 medium)
2 pickled banana peppers, seeded and minced (wear rubber gloves)
finely chopped fresh coriander (ie cilantro which I hate so I used a little fresh basil and fresh parsley instead)


Dressing:
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1-2 teaspoons ground cumin, or to taste
1-2 tsp fresh ground coriander seeds
1 tbsp avocado honey
1/3 cup olive oil

Put quinoa with 3 cups water in saucepan. Bring to boil, then turn down heat and simmer 15 mins until all water is absorbed.

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

In a large bowl, make dressing: whisk together lime juice, salt, honey, coriander seeds and cumin and add oil in a stream, whisking.

Add beans, corn, bell pepper and herbs and toss well. Add quinoa and toss some more. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

The result:


Adapted from http://www.epicurious.com/recipes/food/views/Quinoa-and-Black-Bean-Salad-12245#ixzz0wAJMpbFf

Ella's Oatmeal Cookies

Ella saw a film clip during Elmo's World of a girl making oatmeal cookies with her mom. She wrote down the recipe as they made it and then wanted to make them herself. As soon as they were ready, Felix ate two, one after the other. They were delicious!

1/2 cup butter, softened
1/2 cup sugar (we use organic evaporated cane juice)
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1-1/2 cups quick cooking oats

1. In a medium bowl, cream together butter and both sugars. Beat in egg, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet. Roll the dough into 12 walnut sized balls, and place 2 inches apart on cookie sheet. Flatten each cookie with a large fork dipped in sugar (flattening & sugar optional).
3. Bake for 8 to 10 minutes in preheated oven. You want them to still be a bit soft to the touch, not browned. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. and eat while still warm.

Artichoke Bread

Jean brought this when we had our annual soup day. It was so delicious, the kids kept eating it too. You could use non-fat or low-fat sour cream to make it a little healthier.

¼ cup butter
3 cloves garlic, minced
2 tsp sesame seeds
1 can (14 oz) artichoke hearts or artichoke bottoms
1 cup Monterey jack cheese, shredded
1 cup Parmesan cheese, shredded
½ cup sour cream
1 loaf (large) French bread or two small loaves, unsliced.

Preheat oven to 350 degrees. Melt butter in large skillet; add garlic and sesame seeds. Cook, stirring constantly, until sesame seeds are slightly browned. Remove from heat and stir in next three ingredients. Set aside.

Cut bread lengthwise and scoop out centers, leaving a shell of about ½ inch. Place soft removed bread in hot oven to slightly dry it out (10 minutes or so). Put dried bread in food processor to make fine bread crumbs. Add crumbs to artichoke and cheese mixture in the pan and stir well. Texture should be that of a thick dip. It shouldn’t be runny. But if it looks too dry, add a bit more sour cream or milk to loosen it. (I think mine was a bit on the dry side, but that might have been from transporting and then re-heating; not sure).

Place loaf halves on cookie sheet, cover lightly with oil-sprayed foil, and bake about 25 minutes. Uncover and bake another 5 to 7 minutes to brown top, or pop it under broiler.

Allow the bread to set for 5 minutes or so; then slice and serve. Can be an appetizer or dinner accompaniment.

Tamarind Sweet Potato Soup

Much as I love lemon, the soup as made according to the recipe below [from Slow Cooker Cooking by Lora Brody] had too strong of a lemon flavor, overpowering the tamarind and lemongrass. The 2nd time I made this, I left out the lemon, and also used 1/2 the amount of ginger.

3 lbs (1 bag) sweet potatoes, peeled and cut into 1-inch cubes
1 piece (2-by-1 inch) fresh ginger, peeled and minced
1 large onion, peeled and diced
1 stalk lemongrass, outer leaves discarded, cut into large sections; bash a bit to split and release flavor
1 Tbsp toasted mild sesame oil
1 1/2 tsp tamarind paste
1/4 cup plum vinegar
1/4 cup soy sauce
2 cups orange juice
finely grated zest of 1 large lemon
2 cups vegetable stock

Place all of the ingredients in the insert of your slow cooker. Cover and cook on high for 4 1/2-5 hours or until the potatoes are extremely tender. Remove and discard the lemongrass. Puree potatoes and cooking liquid with a hand-held immersion blender, adding more water if needed until desired consistency is achieved.

Taste and season with salt and pepper if desired.

Chickpea Pot Pie

A no-meat version of the comforting old classic! I halved this recipe and it was plenty for the 4 of us with some left over. If halving, use a shallower casserole dish; I used a 9 x 12 inch baking dish.

Serves 12

2 Tbs oil (neutral flavor eg. Canola, sunflower, grape seed)
1 1/2 cups onion, diced
2 cloves garlic, minced
3 celery ribs, chopped
2 medium carrots, diced
5 cups + 1 cup vegetable broth (low-sodium okay)
2 cups frozen corn
1 15 oz can or 2 cups cooked chickpeas (garbanzo beans), drained and rinsed
2 Tbs dried parsley
1 Tbs dried rubbed sage
1 Tbs dried marjoram
2 bay leaves
16 oz egg noodles
2 Tbs cornstarch
2 Tbs whole wheat flour
4 oz low fat cream cheese
1/2 cup grated Parmesan cheese
2 cups frozen peas or shelled edamame
2 cups frozen green beans
1 sheet puff pastry (thawed if frozen)

1. Heat oil, add onion and sauté until browned. Add garlic, carrots, celery, sauté 5 more mins.

2. Stir in 5 cups broth, corn, chickpeas, herbs and bay leaves; reduce heat to medium-low and simmer 30 mins. Add noodles, cook 5-10 mins until tender (add a bit more water if necessary). Remove bay leaves.

3. Whisk together cornstarch, flour and remaining 1 cup broth. Add this to vegetables along with the cream cheese and Parmesan cheese. Salt & pepper to taste. Remove from heat. Stir in peas and green beans.

4. Preheat oven to 375° F. Transfer vegetables& noodles to casserole dish. Place puff pastry on top, first rolling out to size if necessary. Tuck in sides. Or make individual servings - divide among 12 small pie dishes, roll out puff pastry into large square and cut into 12 small squares. Pierce top of pastry with fork in several places. Bake 30-40 mins (check after 30 mins), until crust is golden brown.