Tag Archives: garlic

Coconut Vegetable Soup with Crispy Tofu Gremolata

It is too cold out! This soup definitely helps cope with this inconsiderate weather!

coconut soup

Ingredients:

Onion, 1

Garlic, 2 cloves

Ginger, 3 tsp grated

Jalapeno, 1/2 thinly sliced

Coconut Milk, 1 can

Carrots, julienne

Red Pepper

Mushrooms

Broccoli

Green Beans

Spinach

Sea Salt

Water

Tofu Crumble (Gremolata):

Tofu

Tamari

Olive Oil

Sesame Oil

Mint, fresh chopped

Cilantro, fresh chopped

1. Add a can of coconut milk to a soup pot with 3-4 cans of water and 2-3 tsp of sea salt.

2. Add sliced onion, diced garlic, sliced jalapeno, and grated ginger to the coconut milk broth and bring the broth to a low boil.

3. Slice all other vegetables, thinly. Then add in the carrots, then mushrooms. These are the heartier veggies and can cook longer. I HATE overcooked greens so the green vegetables are ALWAYS the last to go in! They only need MAX 2-4 minutes in the hot broth to cook.

5. In the meantime, cube the tofu and let it marinate with 1 TB of tamari. In a hot pan, add the tofu then sautee. I added some oil after the tofu cooked for about 5 minutes. Then sprinkled Japanese chilli flakes on it. Cook the tofu until it gets nice a crispy edges on it. Then add to a bowl with chopped mint and cilantro, and add on a teaspoon of toasted sesame oil.

6. Once the vegetables are cooked to your liking in the broth, it is time to eat! I put spinach in the bottom of the bowel. The hot soup will cook the spinach perfectly. Add the crispy tofu-herb gremolata (we’re fancy!) on top. I loved the texture that this added to the soup–rather than those bland soft tofu cubes that are usually in coconut soup—blehhh!

EAT IT ALREADY!

The best thing with this soup is it’s potential for versatility: All you really need is the coconut milk and whatever veggies you have on hand. The aromatics (onion, garlic, ginger, and jalapeno) are pretty important for developing flavor but use whatever combination works for you: got lemongrass? USE IT! got lime zest? USE IT!

The other best part? It takes NO TIME to make this! Cutting all of your veggies is the most time intensive part–so get on it! Make this!

Saag Channa

We can all agree that Indian food is delicious! The depths of flavor created with a variety of spices makes for a flavor bomb in your mouth. My sister’s favorite dish is Saag Chanaa–it is the only thing she orders when we go to an Indian restaurant. So, in honor of her, I made it! I didn’t have spinach on hand (which is a common green used for this dish) but I had collard greens! I figured it was worth the try and YESSS — better than spinach! The heartiness of the collards holds up to the heat of cooking and the complexity of spices. A bowl of this is a complete meal full of nutrients, textures, and flavors. YUMMMYY!

saag channa

Ingredients:

Onion, 1

Garlic, 4-5 cloves

Ginger, fresh, 2-3 tsp diced

Collard Greens, 2 bunches

Tomato Sauce (I used a homemade version of a roasted sauce because that’s what I had on hand), 1/2 cup

Tomato, fresh, 1/2 cup (I used cherry tomatoes)

Jalapeno, 1/3, diced

Chickpeas, 1 can

Cumin, 1/2 tsp for spice mix; 1/2 tsp for chickpeas

Corrinader, 1 1/2 tsp seeds

Fennel Seeds, 1 tsp

Turmeric, 1-2 tsp

Chilli Flakes, 1/2 tsp

1. Dice onion and begin to sautee in a pot with salt at a medium heat. You want to slowly cook down the onion to really develop the flavor.

2. Spice blend: Add seeds to your spice grinder and blend down to a powder: cumin, corrinader, fennel, chilli flakes, turmeric.

3. Dice garlic, ginger, and jalapeno. Once onions have cooked for about 5-7 minutes and are translucent, add garlic and ginger. Allow for cook out for about 5 minutes.

4. Add the spice blend to the pot. Stir together for a minute then add the tomato sauce/puree. I used a variation of this recipe.

5. Wash, de-stem, and chop collard greens. Here’s a tutorial on de-stemming collards.

6. Once the onion, garlic, ginger, jalapeno, spices, and tomato sauce have cooked together, add the collard greens. Mix the greens in the pot with the sauce and put a lid on it to allow the greens to cook down.

7. In a separate pan, add cumin seeds and toast with rinsed chickpeas. Allow the spice and beans to toast until you see the shade of cumin turn darker brown (not burnt so use a medium heat) and you’ll see some brown toasty-ness on the beans.

8. Add chickpeas and cumin to the pot of greens, add some water and allow to cook together on a medium heat for up to 5 minutes. You will be able to tell when the greens are cooked–they don’t have to be brown! Allow the pot to simmer for a few minutes then let rest before you dig in!

I served with coconut jasmine rice–and will try with roti/naan soon!

I know it may seem like there a lot of steps to this but really it is EASY and well worth the effort.

Remember, you can use any type of leafy green for this dish if you don’t have collard greens on hand. But, give collards a chance with this dish and try something new!

Let me know what you think πŸ™‚

Butternut Squash Soup with Sage

I don’t think anyone needs convincing when it comes to butternut squash soup because its thick, creamy, silken texture is luxurious and warming on a cold fall day and the earthy sage adds depth. So there’s all the adjectives you need to be inspired—now make it!

butternutsquashsoup

Ingredients:

Olive oil

Sage

Onion, white

Garlic Cloves

Butternut Squash (aka BNS), peeled and diced

Golden Delicious Apple, peeled and diced

Salt and Pepper

Bay Leaf, 2

Water

1. On medium heat, heat oil in a soupΒ  pot and then add sage.

2. Add diced onion and sautee; then add chopped garlic.

3. Add diced BNS and apple and sautee for 10 minutes to blend flavors.

4. Add bay leaf and water and bring it to a boil (with lid on) and cook until the BNS is tender. Turn off the heat and let it rest for a few minutes before blending. Remember to remove the bay leaves before you blend.

5. Add boiled water, as needed, to create a consistency that you like.

Optional: Serve with sage on top.

Salsa Trio

With salsa and chips, life is complete. You can quote me on that.

So today I bring you recipes for three salsas. You’re welcome. πŸ˜‰

salsa trio
LEFT: Tomatillo-Corn Salsa MIDDLE: Roasted Tomato Salsa with Cumin RIGHT: Grilled Poblano Salsa

Keep in mind that each of these recipes can be adapted to your spice palate.

Ingredients for Tomatillo-Corn Salsa:

Tomatillo

Jalapeno

Onion

Oregano, fresh

Corn, fresh off cob

1. Peel and rinse tomatillos then add to a vegetable grill tray with jalapeno and grill until charred and blistered.

grilled tomatillo

2. Dice onion and garlic and sautee with vinegar and fresh oregano.

3. Add sauteed items to grilled items and blend until combined.

tomatillo salsa

4. Add fresh corn from cob to the salsa.

5. Season to taste. Crumbled feta is a nice addition to this

Ingredients for Roasted Tomato Salsa :

Tomato

Yellow Pepper

Tomatillo

Hot Pepper

Cumin

Onion

Salt

Cilantro

1. Add tomato, onion, tomatillo, and peppers to a baking dish. Drizzle with olive oil, salt, and cumin seeds.

2. Roast for 30ish minutes at 350.

tomato salsa

3. Add ingredients to a bowl and blend with fresh cilantro.

4. Season to taste and eat!

Ingredients for Grilled Poblano Salsa:

Poblano Peppers

Jalapeno

Garlic

Red Wine Vinegar

Salt

Sugar

1. Add poblano peppers and jalapeno to vegetable grill pan and grill until charred.

grilled poblano

2. Meanwhile, add diced garlic to a bowl with vinegar, salt, and sugar.

3. Once peppers are evenly blistered and look cooked through, remove from the grill and add to a bowl then put a lid or layer of plastic wrap on top of the bowl. This process helps separate the skin of the pepper from the flesh. After about 10 minutes, peppers should be cool enough to touch: peel the skin off of the peppers. As you peel the skin, you can also remove some seeds. Remember: the seeds of peppers contain the heat so depending on how spicy you want it, keep that tip in mind.

4. Once peppers are cleaned, add to the the garlic-vinegar and blend until a smooth consistency is formed.

5. It’s that easy and ready to serve! This is a great hot sauce as well. Don’t be shy to add drops of this to your tacos/soup/etc. Also, if you like it spicier, add more jalapenos to the mix. With one jalapeno used in this recipe, it was a medium heat (IMO).

When properly stored, these should last up to two weeks…in the fridge that is. πŸ˜‰

 

 

Grilled Tomato Soup

grilled tomato soup with tarragon

Say NO to canned soup! This soup is easy to make and perfectly delicious as it combines the flavors of summer with the char of the grill. Try it!

Ingredients:

10-12 Tomatoes

1 Onion

4 cloves Garlic

1 Jalapeno

2-4 tsp Salt

2-3 Tb. Tarragon

1 + cups Water

Lemon Zest, to finish

1. Rinse tomatoes and put on a vegetable grilling tray. If you don’t have one, order NOW…trust me!

grilled tomato soup

2. Grill tomatoes, onion, garlic, and jalapeno until nicely charred.

grilled tomato

3. Remove grilled items and put in a soup pot. I mashed the tomatoes, garlic, and jalapeno with a fork first then added in the onion before blending with my hand blender.

4. Add some water to your desired consistency, probably 1 cup.

5. Complement with fresh garden tarragon (thyme, basil, rosemary, oregano would also work) and fresh lemon zest.

6. Serve hot or room temperature. This is also a great base for a gazpacho.

Β 

Za’atar Hummus

Za’atar is a spice blend of thyme, oregano, sumac berries, and sesame seeds. You can make your own or buy it. A friend gifted me some from a trip to Dubai (lucky me!) so I’m working with THE BEST!

zaatarhummus

Look at those veggies!!! YUMM! Who can resist?

Ingredients:

1 can Chickpeas

1 Lemon

2-3 cloves Garlic

2-3 tsp Salt

1-2 tsp Crushed red pepper flakes

1/2 cup ? Water

1/4 cup ? Tahini

1/4 cup ? Olive Oil

2-3 tsp ? Za’atar

*The ? are noted approximate measurements. You can use more of less based off of your hummus preference: creamy? chunky? sesame-y? za’atar-y? etc…

1.Chop garlic and add to lemon juice and zest and let it sit for a few minutes then mix in the tahini.

2. In a food processor: add ingredients except water and oil.

3. Slowly add in water to enable the chickpeas to blend easily but not too much so it isn’t watery.

4. Stream in olive oil.

5. Add za’atar and blend to combine.

6. Serve with sprinkled za’atar on top.

Grilled Portobello Burger

HELLO SUMMER! You are my favorite season with your warm sun, plump produce, and grill inducing attitude.

While I am certainly late to the Portobello burger party, in this case: it is way better late than never!

At a recent BBQ with options of chips and grilled meat… I opted for veggies: sliced carrots and apples instead of chips and mushroom instead of meat.

I also made this colorful salad to encourage everyone to decorate their burgers/dogs with some green (red and orange)!

veggie salad
Tip: Always give people options of veggies…they won’t be able to resist the colorful party! πŸ˜‰

marinate

Let the mushroom marinate so it absorbs flavor…then put that baby on the grill!

grilling

Move over meat! …and you already know grilled avocado is smokey and creamy, right?

mushroomburger

OMG YUMMMMM!!!!

Ingredients:

Burger:

Portobello mushroom

Jamican Jerk Seasoning

Soy Sauce

Lemon

Salt and Pepper

Garlic

Olive Oil

Accoutrements:

Avocado

Tomato

Kiwi

Lettuce

Mustard

1. Prepare marinade: Combine soy, lemon, garlic, jerk seasoning, salt and pepper, garlic, and olive oil in a bowl. Add mushrooms so it is well covered in the flavor juice (if you fork holes in the mushroom it’ll absorb those juices nicely too). Marinate for at least 10 minutes before putting on the grill.

2. Grill mushroom (about 10 minutes total), adding marinade on top while it grills to enhance and develop flavors.

3. Remove mushroom from the grill and create the burger of your dreams! I added kiwi–new favorite burger accoutrement–for a sweet touch that matched the texture of the farm-fresh tomatoes.

*My only mistake on this was putting the avocado directly on the bread—it got mushy fast but the taste was ALL there!

Photo Credit: Jordan Stelweck

Thanks Jordan! πŸ™‚

Asparagus – Apple Salad

aspragus salad

Ingredients:

Asparagus, fresh

Apple, sweet and green

Italian Parsley

Scallion tops

Hemp Hearts

Sesame Seeds, toasted

Lemon Juice

Garlic

Red Pepper Flakes

Himalayan Sea Salt

1. Rinse asparagus and chop in 1″ pieces and put in a bowl.

2. Chop scallions and parsley.

3. Cut apple to be about the same size as the asparagus.

4. Add lemon zest, juice, garlic, pepper flakes, and salt to a bowl. (Blend into a vinaigrette…I opted out of oil in this recipe just to see how it would turn out(YUMMY) but olive oil is welcome here).

5. Add hemp hearts and sesame to veggie and lemon bowl, mix to combine.

The lemon “cooks” the asparagus making it more tender so allowing this salad to marinate before serving will only result in better married flavors.

This is the perfect side salad but would make filling entree when served with a grain (rice is on my mind….)

 

Vegetable Miso Soup

Some people (*cough* my mom *cough*) don’t like miso soup and I think it has to do with the texture of the soft, gummy tofu and slimy seaweed.

Miso is not only good for you but adds an amazing depth of flavor : miso is all about umami! So, I’ve made a version of miso soup with a variety of vegetable and aromatics to give miso the respect it deserves!

The key with using miso is two-fold: 1. start with white miso as the taste is less pungent. Once you get more comfortable cooking with miso you can try other types. 2. Miso should not be cooked at a high heat over a long time as the heat kills the kills the probiotic (the healthy part of the miso). So in making miso soup, it is the last ingredient that you add.

veggie miso
This soup is easy to make . Having all of your vegetables prepped before you start will make the process easier for you.

Ingredients:

Garlic, grated

Ginger, grated

Carrots, thinly sliced

Portabello Mushrooms, thinly sliced

Green Cabbage (Napa cabbage would work well too!), thinly sliced

Scallions

Cilantro

Spinach

White Miso

Jalapeno, grated or thinly sliced

1. Prepare all vegetables.

Note: This soup is a great way for you to use all the veggies in your kitchen that have been neglected. I used this combination because it is what I had on hand and you should do the same πŸ™‚

2. Put a pot of water on the stove and start to heat it.

3. Once the water starts moving (pre-boil) add in the aromatics: garlic then ginger.

4. As the water heats more add in the vegetables starting with the ‘heaviest’ (carrots) and gradually adding in the others ending with the ‘delicates’ (cilantro and spinach). This is a less than 5 minute cooking process.

Note: You’re NOT bringing this soup to a rolling boil. The vegetables should maintain their color.

5. So you now have this vibrant pot of vegetable soup that is just starting to boil. Pull it off of the heat and add in the miso paste. (It may be easier to put some of the hot water into a bowl with the miso and mix until it is diluted into the water then add the mixture into the pot of soup so you can ensure no miso blobs (not good eats!).

I added about 1/4 -1/2 c of miso because I like the flavor and wanted it well seasoned without salt. If this is your first miso experience, add a Tablespoon at a time until you’re satisfied with the flavor.

6. Serve vegetable soup into a bowl and garnish with more jalapeno, scallions, and cilantro (if you’d like) and mmmm!

vegetable miso soup
Now tell me you don’t like miso soup! πŸ˜‰

 

A Saturday Brunch: Breakfast Taco

I got the goodies at the Italian Market (the only place for the best tortillas in Philly), Reuben opened his kitchen, and together with Memmie we cooked this perfect brunch:

mise en

black bean salad

egg onion cilantro tortilla

Ingredients:

Black Bean Salad:

Red Onion

Garlic

Lemon

Jalepeno

Peppers: Green, Yellow, Red

Avocado

Cilantro

Lemon

Black beans

Tomato

Eggs

Tortilla

1. Chop all vegetables. Put chopped onion, garlic, and jalepeno in a bowl with fresh lemon juice and let that marinate before adding to the other ingredients.

2. Mix all ingredients in the bowl. Add avocado last.

3. Sautee onion in a pan with olive oil, salt and peper and cilantro. Crack egg on top of veggies. Cover for a few minutes. When done serve on toasted tortilla.

4. Add black bean salad to tortilla and open a beer!

5. mmmmmmm!