Beef Stew for a Snowy Day
February 6, 2010
When you’re stuck in the house during a major snow storm, you definitely want to make sure that your kitchen is well stocked with ingredients for warm comfort foods! As I write now cuddled up in the house with nearly 20 inches (if not more) of snow on the ground outside, I’m enjoying all the snacks one would need on a snowy day – cookies, fruit, popcorn, hot tea, and warm soup.
Little did I know when I prepared a hearty beef stew last Saturday, during another snowy day inside, that I would be snowed in once again while writing this blog post. So for those of you who may be snowed in as well, perhaps you have some beef, broth and vegetables on hand to whip up this filling stew. Regardless, beef stew makes a deliciously warm and cozy meal for any winter day.
Read the full post and recipe »
Filed Under Beef & Lamb, Soups | 2 Comments | Print This Post
Coconut Curry Pumpkin Soup
January 27, 2010
Staring in my cabinet at two cans of pumpkin puree that were left over from my holiday baking, I asked myself, “what can I do with this besides wait until next holiday season to bake with it, or cheat on my New Year’s resolution to cut back on sweets with an attempt at pumpkin cheesecake?” The answer: a warming and slightly spicy pumpkin soup.
Leaning on my love of coconut, cilantro and fragrant curry powder, I looked to those ingredients to add full-bodied flavor to this vegetarian and vegan friendly soup. A sauté of diced onions and garlic in coconut oil provide the foundation for the soup followed by the pumpkin puree, which is then made rich and smooth with coconut milk and vegetable broth. When creating this recipe I used full fat coconut milk that includes the thick cream, but light coconut milk will work perfectly fine as well.
I shared this pot of soup for lunch with my fellow classmates in my yoga teacher training program and it was a big hit! Not to mention, just what we needed on a cold January afternoon. I hope you enjoy it too!
Note: There’s a debate among health and nutrition circles as to whether or not coconut oil should be a part of a healthy diet. I tend to lean toward arguments for coconut oil’s health benefits, but here are some helpful links – one of which discusses the arguments against coconut oil – so that you can inform yourself.
Coconut Curry Pumpkin Soup
Serves 83 teaspoons coconut oil or extra-virgin olive oil
1 small yellow onion, diced
5 garlic cloves, minced
1 teaspoon curry powder (mild or hot)
2 15-oz. cans pumpkin puree
1 14-oz. can coconut milk
1 quart (4 cups) vegetable broth
4 cups water
2 tablespoons chopped fresh cilantro
Squeeze of juice from 1/2 lime
3 teaspoons salt plus more to taste
Fresh cracked black pepper to tasteIn a large pot, heat coconut oil over medium heat, then add onions, garlic and curry powder and sauté stirring occasionally until onions are soft (about 8 minutes or so). Next, add pumpkin puree, then stir in coconut milk, vegetable broth and water followed by salt and pepper. Bring soup to a boil, then reduce heat to a simmer and add cilantro. Allow soup to simmer for about 25 minutes. Add lime juice and taste for additional seasoning. Serve and enjoy!
Filed Under Soups, Vegan, Vegetarian/Conversions | 8 Comments | Print This Post
Orange-Pecan Wild & Long-Grain Rice … Quickly!
January 11, 2010
Over the holidays I hosted a get-together for a few high school friends when I went home for Christmas. My menu consisted of chicken saté with peanut sauce, water crackers topped with thin slices of smoked salmon and parsley cream cheese, spiced roasted nuts, herb-seasoned olives, an assortment of holiday cookies, St. Germain cocktails (my favorite drink right about now) and this orange-pecan wild and long-grain rice.
Given that I was rushing around trying to put together this impromptu gathering to reconnect with old friends, while still enjoying some of my much needed vacation downtime, I definitely looked for delicious, yet quick short-cuts in preparing my entertaining menu. That’s when I thought about this wonderful rice I recently tasted from The District Chop House in D.C., which was flavored with a light hint of orange and toasty pecans throughout a bed of fluffy wild and long-grain rice.
Looking to recreate this dish without a lot of ingredients and in a short amount of time, I reached for a box of wild and long-grain seasoned rice mix from one of the few boxed rice brands that I like – Near East. I like Near East’s products because they tend to have the least amount of additives and preservatives (if any) when I compare ingredients lists. In fact Near East marks all of their boxed mixes as 100% natural.
The texture and flavor of the rice with this mix from Near East is delicious and the addition of the orange zest contributes an interesting and unexpected flavor that you might not have considered putting in rice before. I hadn’t before tasting the combination from The District Chop House. And of course if you’re a nut lover, the crunch of toasted pecans adds both flavor and texture.
Using the short-cut of a high-quality seasoned rice mix with natural ingredients and adding just a few other fresh flavors can allow you to have a delicious side dish on your table quickly!
Orange-Pecan Wild & Long-Grain Rice … Quickly!
Serves 2 – 4
One 6oz. box of Near East brand wild and long-grain rice blend (original)
1-3/4 cup water
1 tablespoon extra-virgin olive oil plus more to drizzle
1-1/2 teaspoons orange zest (preferably in thin strips)
1/4 to 1/2 cup toasted pecansPreheat oven to 400 degrees F. Prepare the wild and long-grain rice blend as directed according to the package. While the rice is cooking, spread pecans in a single layer over a baking sheet and toast in the oven for about 5 – 6 minutes or until pecans become fragrant and turn a rich, toasted brown color. (Don’t burn them! Let your nose be your guide.)
Once the rice is cooked, fluff and gently stir in orange zest and pecans. Drizzle rice with a little additional olive oil if desired and serve! It’s that simple.
Filed Under Grains, Rice & Pasta | 6 Comments | Print This Post
Happy New Year!
December 31, 2009
Seasons greetings! I hope all of you have had a wonderful holiday season, and I wish you many blessings and flavorful eating in 2010. See you online in the new year!
Filed Under Flavor Notes | 4 Comments | Print This Post
Pumpkin Tart with a Graham Cracker Crust
November 25, 2009
What’s a Thanksgiving without sweet potato or pumpkin pie? Pies and tarts are actually quite similar so you can feel good about using this tart recipe as a substitute on your table if you want to add a slight change to your Thanksgiving dessert routine.
The filling for this pumpkin tart is pretty much interchangeable with a pumpkin or sweet potato pie filling. I love the look of tart shells and I especially love graham cracker crusts, so I combined the two for this easy-to-make recipe that I hope you will enjoy.
I’m keeping the writing as short as possible today because I have cooking and baking of my own to do before tomorrow’s day of giving thanks. As always, I’m thankful to all of my readers for your support and comments, and I hope you all have a wonderful and delicious Thanksgiving!
Pumpkin Tart with a Graham Cracker Crust
Graham Cracker Crust
2 cups graham cracker crumbs (see note below)
1/3 cup sugar
1/2 cup unsalted butter, melted (1 stick)Note: Using about 12 – 13 graham crackers, finely crumble them up in a food processor or place them in a closed zipper plastic bag and smash the bag with a rolling pin to break up the crackers into fine crumbs.
Preheat oven to 350 degrees F. In a large bowl, add all ingredients for the crust and stir well to combine. You should have a wet crumb mixture that looks like wet sand. Evenly sprinkle the crumb mixture into a lightly greased two-piece tart pan.
Using the bottom of a flat-bottom measuring cup or glass, press the crumbs into the tart pan (including up the sides of the pan) to make a tart shell that’s about 1/4″ thick. Bake for 10 minutes and then set aside to cool.
Pumpkin Filling
1 15-oz can of pumpkin puree
2 large eggs
1 cup sweetened condensed milk
1/2 cup packed brown sugar
2-1/4 teaspoons pumpkin pie spice (see below to make your own)
1/4 teaspoon saltPumpkin Pie Spice
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Dash nutmegIncrease the oven temperature to 375 degrees F. In a large bowl using a handheld electric mixer or just your own strength and a spatula, mix together the pumpkin puree, condensed milk, eggs and sugar along with the spices and salt. Incorporate all ingredients fully.
Pour the filling into the graham cracker crust tart shell and fill to the top (but not overflowing). Set the filled tart pan on a cookie sheet and place it in the oven to bake for 40 – 45 minutes. The tart will be done when it starts to brown lightly around the edges of the filling. Allow tart to cool completely and remove tart pan ring before serving.
Note: The tart will have a slightly glazed look when you pull it out of the oven, but that will set further and diminish later once the tart has cooled. This is a great recipe to make the night before you intend to serve it.
Filed Under Desserts, Vegetarian/Conversions | 2 Comments | Print This Post
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