I've been busy-busy lately, working on grades for my students and trying to get recipes organized for my cookbook projects.
I figure the brunch cookbook will end up being published through Create Space, but I'm fine with that. I can't wait to finish it! I'm so excited about it, I'll most likely share some menus and probably a recipe or two with you all.
Today I'm going to share a recipe from the spring cookbook that I'm currently working on. This soup is (another) curry. Yes, you know I love curry! :) It's reminiscent of my curried peanut soup, but it uses almond butter instead of peanut butter. It also features finely shredded carrot and chicken. I served it last weekend to many "Mmmmmmms".
I recommend this gentle curry for Ostara. Serve it with a scoop of basmati rice for a satisfying meal. This Ostara will hopefully be spent coloring eggs with a friend and her young daughter, and then holding an informal ritual.
Now, on to the recipe:
Coconut curried chicken soup
2 chicken breasts
1 1” piece of ginger, sliced in half
5-6 peppercorns
2 bay leaves
Water to cover
1 medium onion, finely diced
4 cloves garlic, minced
2 carrots, peeled and shredded
1” fresh ginger, grated
2 Serrano chilies, minced
5-6 cups chicken stock or broth
1 14-oz can coconut milk
2 tablespoons oil
2 teaspoons hot Madras curry powder
1 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/3 cup unsweetened almond butter
Salt and pepper to taste
2 cups cooked Basmati rice, to serve
Fresh cilantro for garnish
Slivered almonds for garnish
Place the chicken breasts, bay leaves, ginger, and peppercorns in a sauce pan.
Cover with water. Bring to a boil, and then drop the heat, partially cover, and simmer until chicken is tender, about 10 minutes.
Skim the foam off the surface during the cooking process.
After 10 minutes, cover the chicken completely, remove from the heat, and let it sit for 10-15 minutes.
Remove from the liquid and allow it to cool completely.
Shred or chop finely.
Heat 2 tablespoons of oil in a large soup pot over medium heat.
Add the onions and carrots and cook for about 7 minutes, or until onions are translucent.
Add the garlic, ginger, and chilies and cook another 3-4 minutes.
Sprinkle over the spices and stir to coat.
Add the broth and simmer for 10 minutes.
Take a ladleful of the broth and mix it with the almond butter.
Lower the heat. Stir in the almond butter mixture and coconut milk.
Add the finely chopped chicken to the pot.
Season with salt and pepper.
Serve with a scoop of Basmati rice on top. Garnish with chopped cilantro and slivered almonds.
Serves 4 - 6
Showing posts with label spring recipes. Show all posts
Showing posts with label spring recipes. Show all posts
Sunday, February 26, 2012
Monday, February 6, 2012
And Here It Is!
My first mini e-book is now available here: https://www.createspace.com/3790735
"Recipes for Ostara" includes some recipes from blog land, as well as recipes I've adapted over time. I put together a collection of recipes that reflect the spirit of rebirth and renewal. There is a spicy soup, a quiche, a chutney recipe you've never seen before, and a few other yummy surprises.
It's not perfect, but I think it's pretty darn good for a first try. "Recipes for Beltane" promises to be that much better. It has more recipes, too!
Don't worry - I'm still working on my other cookbook project. This is just my teaser. :)
"Recipes for Ostara" includes some recipes from blog land, as well as recipes I've adapted over time. I put together a collection of recipes that reflect the spirit of rebirth and renewal. There is a spicy soup, a quiche, a chutney recipe you've never seen before, and a few other yummy surprises.
It's not perfect, but I think it's pretty darn good for a first try. "Recipes for Beltane" promises to be that much better. It has more recipes, too!
Don't worry - I'm still working on my other cookbook project. This is just my teaser. :)
Sunday, January 23, 2011
I don't k now how to begin to describe this soup. It's...perfect. It's velvety in texture, warms the throat, and is richly scented with ginger, garlic and curry. This is just about the only time I use curry powder instead of garam masala or making my own blend. I used hot Madras curry powder, which you can easily find in the grocery store these days. This recipe is very Africa meets the Subcontinent (India) and it's an excellent way to start bringing more warmth into our lives after a cold winter.
Curried Peanut Soup
2 tablespoons oil
1 medium onion, diced
4 cloves garlic, minced
1 small chili, deseeded (or not)
1 tablespoon freshly grated ginger
2 teaspoons Madras curry powder
1 tablespoon sugar, optional
1 sweet potato
5 cups chicken or vegetable broth
1/2 cup crunchy natural peanut butter
3/4 cup coconut milk
Chopped peanuts and fresh cilantro to garnish
Begin my cooking the sweet potato in the microwave for about 10 minutes, until soft. Allow the potato to cool, slice in half and scoop out the flesh.
Heat the oil in a soup pot over medium heat. Add the onions and allow to often for about 7-8 minutes. Add the garlic, ginger and chili and cook until garlic is fragrant, 3 minutes more.
Sprinkle over the curry powder and stir to coat everything. Add the broth and the sweet potato. Simmer for another 10 minutes.
Stir in the peanut butter and use an immersion blender to puree everything. If using a regular blender, mix the peanut butter with about 1/2 cup of the hot broth before stirring it into the soup.
Lower the heat and stir in the coconut milk. Taste for seasonings, including the sugar. Serve hot with a garnish of fresh chopped cilantro and/or chopped peanuts if desired.
I couldn't find cilantro so I didn't garnish the soup at all. It was so silky and rich. I hope no one is afraid of calories!
Curried Peanut Soup
2 tablespoons oil
1 medium onion, diced
4 cloves garlic, minced
1 small chili, deseeded (or not)
1 tablespoon freshly grated ginger
2 teaspoons Madras curry powder
1 tablespoon sugar, optional
1 sweet potato
5 cups chicken or vegetable broth
1/2 cup crunchy natural peanut butter
3/4 cup coconut milk
Chopped peanuts and fresh cilantro to garnish
Begin my cooking the sweet potato in the microwave for about 10 minutes, until soft. Allow the potato to cool, slice in half and scoop out the flesh.
Heat the oil in a soup pot over medium heat. Add the onions and allow to often for about 7-8 minutes. Add the garlic, ginger and chili and cook until garlic is fragrant, 3 minutes more.
Sprinkle over the curry powder and stir to coat everything. Add the broth and the sweet potato. Simmer for another 10 minutes.
Stir in the peanut butter and use an immersion blender to puree everything. If using a regular blender, mix the peanut butter with about 1/2 cup of the hot broth before stirring it into the soup.
Lower the heat and stir in the coconut milk. Taste for seasonings, including the sugar. Serve hot with a garnish of fresh chopped cilantro and/or chopped peanuts if desired.
I couldn't find cilantro so I didn't garnish the soup at all. It was so silky and rich. I hope no one is afraid of calories!
Thursday, April 22, 2010
Earth Day Recipes
What better way to celebrate Earth Day than by eating locally? Here are some recipes for side dishes to serve this Earth Day or any spring day.
Peas with Mushrooms
2 1/2 cups fresh or frozen peas
1/4 cup butter
2 green onions, chopped
1/2 pound fresh mushrooms, sliced
2 tablespoons flour
3/4 cup milk (or half and half)
1 teaspoon sugar
Salt and pepper to taste
Fresh grated nutmeg
Cook the frozen peas according to package directions or steam the fresh peas until tender. In a skillet heat the butter and cook the green onions 3-4 minutes over medium heat. Add the sliced button mushrooms and cook until tender.
Stir in the flour and cook 2-3 minutes. Whisk in the milk until there are no lumps in the mixture. Simmer until thick. Add the seasonings. Add a bit of freshly grated nutmeg. Stir in the peas and serve.
Asparagus with Garlic and Chili Flake
1 large bundle asparagus, cleaned and trimmed (just snap the spears)
3 cloves garlic, minced
1 tablespoon olive oil
Red chili flake, salt and pepper to taste
This recipe couldn’t be simpler. Lightly steam or blanch the asparagus until just tender. Drain. In a skillet, heat the oil and sauté the garlic until fragrant – 3-4 minutes. Make sure it doesn’t brown. Add the chili flake. Toss in the asparagus and season with salt and pepper. Serve with buttered noodles and a spoonful of Parmesan cheese, if desired.
Blueberry Lemon Loaf
• 1-1/2 cups (375 mL) all purpose flour
• 2-1/2 tsp. (7 mL) baking powder
• 1/4 tsp. (1 mL) salt
• 1 cup (250 mL) granulated sugar
• 1/3 cup (75 mL) butter, softened
• 2 eggs
• 1 lemon (peel grated, juice squeezed)
• 1/2 cup (125 mL) milk
• 1 cup 250 (mL) blueberries, fresh or frozen (don't thaw if using frozen)
Lemon glaze:
• 1/4 cup (50 mL) granulated sugar
• juice from one lemon (above)
Cooking Instructions
1. Preheat the oven to 350 degree F (180 degree C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.
2. In a bowl, stir together the flour, the baking powder and the salt.
3. In a large mixing bowl with an electric mixer, beat the sugar and the butter for a few minutes until combined. Add the eggs, one at a time, beating after each one. Beat in the grated lemon peel. Add the flour mixture in two or three portions, alternately with the milk, beating just until the batter is smooth. Quickly fold in the blueberries, just until they're evenly distributed. If you're using frozen berries, the batter will turn blue -- don't panic, it will look fine when it's baked.
4. Pour batter into the prepared loaf pan and bake for 60 to 70 minutes, until the top is golden brown and a toothpick poked into the middle comes out clean. Leave it in the pan while you prepare the lemon syrup.
5. In a small microwave-safe bowl or measuring cup, combine the 1/4 cup (50 mL) of granulated sugar with the lemon juice. Microwave on high power for 30 to 45 seconds -- just until the mixture boils. Remove from microwave and give it a stir. With a toothpick, poke holes all over the top of the Blueberry Loaf. Using a wide pastry brush, brush the top of the hot loaf with the hot syrup. Let cool for at least 30 minutes in the pan, then remove to a rack and cool completely.
Servings: 8
How kids can help
Stir together the dry ingredients.
Older children (10 and up) can use electric mixer (with adult supervision) to help beat the batter.
Spread batter in prepared pan.
Brush baked loaf with lemon syrup.
• Recipe courtesy of http://recipes.kaboose.com/blueberry-lemon-loaf.html
Peas with Mushrooms
2 1/2 cups fresh or frozen peas
1/4 cup butter
2 green onions, chopped
1/2 pound fresh mushrooms, sliced
2 tablespoons flour
3/4 cup milk (or half and half)
1 teaspoon sugar
Salt and pepper to taste
Fresh grated nutmeg
Cook the frozen peas according to package directions or steam the fresh peas until tender. In a skillet heat the butter and cook the green onions 3-4 minutes over medium heat. Add the sliced button mushrooms and cook until tender.
Stir in the flour and cook 2-3 minutes. Whisk in the milk until there are no lumps in the mixture. Simmer until thick. Add the seasonings. Add a bit of freshly grated nutmeg. Stir in the peas and serve.
Asparagus with Garlic and Chili Flake
1 large bundle asparagus, cleaned and trimmed (just snap the spears)
3 cloves garlic, minced
1 tablespoon olive oil
Red chili flake, salt and pepper to taste
This recipe couldn’t be simpler. Lightly steam or blanch the asparagus until just tender. Drain. In a skillet, heat the oil and sauté the garlic until fragrant – 3-4 minutes. Make sure it doesn’t brown. Add the chili flake. Toss in the asparagus and season with salt and pepper. Serve with buttered noodles and a spoonful of Parmesan cheese, if desired.
Blueberry Lemon Loaf
• 1-1/2 cups (375 mL) all purpose flour
• 2-1/2 tsp. (7 mL) baking powder
• 1/4 tsp. (1 mL) salt
• 1 cup (250 mL) granulated sugar
• 1/3 cup (75 mL) butter, softened
• 2 eggs
• 1 lemon (peel grated, juice squeezed)
• 1/2 cup (125 mL) milk
• 1 cup 250 (mL) blueberries, fresh or frozen (don't thaw if using frozen)
Lemon glaze:
• 1/4 cup (50 mL) granulated sugar
• juice from one lemon (above)
Cooking Instructions
1. Preheat the oven to 350 degree F (180 degree C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.
2. In a bowl, stir together the flour, the baking powder and the salt.
3. In a large mixing bowl with an electric mixer, beat the sugar and the butter for a few minutes until combined. Add the eggs, one at a time, beating after each one. Beat in the grated lemon peel. Add the flour mixture in two or three portions, alternately with the milk, beating just until the batter is smooth. Quickly fold in the blueberries, just until they're evenly distributed. If you're using frozen berries, the batter will turn blue -- don't panic, it will look fine when it's baked.
4. Pour batter into the prepared loaf pan and bake for 60 to 70 minutes, until the top is golden brown and a toothpick poked into the middle comes out clean. Leave it in the pan while you prepare the lemon syrup.
5. In a small microwave-safe bowl or measuring cup, combine the 1/4 cup (50 mL) of granulated sugar with the lemon juice. Microwave on high power for 30 to 45 seconds -- just until the mixture boils. Remove from microwave and give it a stir. With a toothpick, poke holes all over the top of the Blueberry Loaf. Using a wide pastry brush, brush the top of the hot loaf with the hot syrup. Let cool for at least 30 minutes in the pan, then remove to a rack and cool completely.
Servings: 8
How kids can help
Stir together the dry ingredients.
Older children (10 and up) can use electric mixer (with adult supervision) to help beat the batter.
Spread batter in prepared pan.
Brush baked loaf with lemon syrup.
• Recipe courtesy of http://recipes.kaboose.com/blueberry-lemon-loaf.html
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