Black Lentil Soup

5-INGREDIENT BLACK BEAN SOUP

This 5-Ingredient Black Bean Soup is full of great flavor, and ready to go in just 20 minutes!

PREP: 2 MINS COOK: 18 MINS TOTAL: 20 MINS

INGREDIENTS:

• 3 (15 oz) cans black beans, with liquid
• 1 lb. (about 2.5 cups) good-quality salsa, homemade or store-bought 
• 1/2 cup chopped fresh cilantro, loosely packed (plus extra for garnish)
• 2 tsp. ground cumin
• 1 clove garlic, minced

DIRECTIONS:

Stir all ingredients together in a medium saucepan. Heat over medium-high heat until simmering. Reduce heat to medium-low, cover and simmer for at least 10 minutes, stirring occasionally.

Serve soup warm topped with additional fresh cilantro as garnish.

Turkish Red Lentil Soup

Interestingly enough, even my picky eaters are happy when they hear we are having red lentil soup  for dinner. I twisted the recipe a little by adding coconut milk to the soup. Give it a try!

Ingredients: 

• 1 1/3 cup (about 8 ounces) red lentils, picked through and rinsed 
• 7 cups low-sodium vegetable broth 
• 2 13ounce cans of coconut milk
• 1 large onion, diced 
• 1 large carrot, diced 
• 4 cloves garlic, finely chopped 
• 2 tablespoons tomato paste 
• 1 teaspoon ground cumin 
• 1/8 teaspoon cayenne pepper, or to taste 
• 3/4 teaspoon fine sea salt, or to taste 
• Lemon wedges and chopped mint for serving (optional) 

Preperation: 

In a large pot, combine lentils, broth, onion, carrot, garlic, tomato paste, cumin and cayenne and bring to a boil over high heat. Lower heat and simmer, uncovered, until vegetables and very tender and lentils begin to fall apart, about 25 minutes.

Remove the pot from the heat and use an immersion blender to quickly blend the soup until it is creamy but not completely puréed. Or, you can blend about half the soup in a blender, but use caution when blending hot liquids: blend only in small batches, hold the lid down firmly with a kitchen towel, and begin blending on low speed. Add salt and serve with lemon wedges and a garnish of mint if desired.

Nutritional Info: 

Per Serving:200 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 480mg sodium, 34g carbohydrate (8g dietary fiber, 4g sugar), 12g protein

Pumpkin Pie with Fresh Pumpkin

INGREDIENTS

• 1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin 
• 1 1/2 recipes Pate Brisee
• All-purpose flour, for work surface 
• 7 large eggs 
• 1 tablespoon heavy cream 
• 1 1/2 cups plus 2 tablespoons packed light-brown sugar 
• 2 tablespoon cornstarch 
• 1 teaspoon salt 
• 1 1/2 teaspoons ground cinnamon 
• 1 1/2 teaspoons ground ginger 
• 1 teaspoon pure vanilla extract 
• 1/4 teaspoon ground nutmeg 
• 3 cups evaporated milk 
• Whipped cream, for serving 

1. Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
2. Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
3. Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
4. Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
5. Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
6. If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
7. Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.
   

   

Roasted Squash with Parmesan and Herbs

INGREDIENTS

• 2 1/2 tablespoons unsalted butter
• 2 shallots, diced small
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon chopped fresh rosemary leaves
• 6 cups Roasted Spaghetti Squash
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan
• Coarse salt and ground pepper

DIRECTIONS

1. In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper. 
    WATCH: Spaghetti Squash

What is a White Pumpkin?

Wondering what to do with our White Pumpkins we picked at the local Punpking Patch  last weekend I found really interesting information on the internet. It turns out you can substitute White Pumpkins for all recipes which are asking for a orange Pumpkins.

But what is a white pumpkin? These albinos with natural white skin have been bred by pumpkin growers, and seeds for specific varieties, such as Lumina, Cotton Candy or miniature Baby Boo, can be purchased and planted. Direct Gardening (Shop Direct), for example, has Lumina white pumpkin seeds available for online ordering. White pumpkins must be planted after the risk of frost has passed, and they take about 90 days to grow.

So, what can you do with a white pumpkin? They're great for carving (see an example) and even better for painting. They provide great contrast in fall gourd and pumpkin displays. They're elegant unadorned as a table centerpiece, as you'll see in this Martha Stewart Living photofrom 2003: She's always ahead of the curve! Monogrammed white pumpkins are even being used as wedding decorations.

White pumpkin can also be substituted for orange pumpkin in many recipes, whether you're baking pumpkin pie or concocting a pumpkin soup. The texture and taste of the Lumina variety is excellent for baking. Try using a hollowed out white pumpkin as an attractive serving tureen.

Also Known As: albino pumpkin, ghost pumpkin, Snowball, Casper, Lumina, Baby Boo, Cotton Candy Pumpkin

WHITE PUMPKIN SAMBAR

WHITE PUMPKIN SAMBAR OR POOSANIKKAI SAMBAR

PREP TIME

45 mins

COOK TIME

25 mins

TOTAL TIME

1 hour 10 mins

A delicious south Indian sambar made with white pumpkin cubes

Author: Holy Cow! Vegan Recipes

Recipe type: Dal

Cuisine: Tamil

Serves: 12

INGREDIENTS

• 1 cup tuvar dal
• ½ tsp turmeric
• 2 tsp vegetable oil
• 2 tbsp coriander seeds
• 1 tbsp chana dal (bengal gram)
• ½ tsp fenugreek seeds
• 2 dry red chillies (use more if you want a spicier sambar)
• ¼ cup grated coconut or ¼ cup canned coconut milk
• 2 sprigs of curry leaves
• 1 tbsp sambar powder
• 1 tbsp tamarind paste or, if you are using tamarind pods, a 1-inch ball of tamarind soaked in a cup of warm water for at least 30 minutes. Crush the tamarind with your fingers to extract the pulp and discard the stringy solids. Reserve.
• 4 cups of white pumpkin cubes. Trim off the dark green skin and dice the white flesh.
• 1 tbsp grated jaggery
• 1 tsp mustard seeds
• A generous pinch of asafetida (hing)

INSTRUCTIONS

1. Pressure cook the dal and turmeric until the dal is soft and mashable. You can also do this on a stovetop. Cover the dal with an inch of water, bring to a boil, cover and simmer until soft, about 45 minutes to an hour. Add water if the dal gets dry.
2. Heat 1 tsp oil and add to it the coriander seeds, chana dal, fenugreek seeds, and red chillies. Saute, stirring frequently, until the coriander seeds and dal are a couple of shades darker. Don't let anything burn.
3. Remove the coriander seeds mixture to a blender, add the coconut and enough water to make a smooth paste. Blend.
4. Place the tamarind extract in a saucepan with 1 cup of water or, if you used the tamarind pods, place the pulp you extracted in a saucepan.
5. Add some salt and bring the mixture to a boil. Add the curry leaves.
6. Add the pumpkin cubes, return to a boil, cover, lower heat to a simmer, and let the pumpkin cook until it's almost tender, about 8-10 minutes.
7. Add the ground masala, increase heat, and bring the mixture to a boil.
8. Add the cooked dal and sambar powder and stir well. Add more water if needed.
9. When the dal comes to a boil, lower the heat once again and simmer for about 10 minutes. Add water if the sambar gets too dry. You want a fairly fluid texture.
10. Heat the remaining 1 tsp of oil and add the mustard seeds and asafetida. When the mustard crackles, pour the oil over the dal and mix well.
11. Serve hot with rice.

NUTRITION INFORMATION

Calories: 103 Unsaturated fat: 1.3 g Carbohydrates: 15.2 g Sugar: 3.3 g Fiber: 2.7 gProtein: 4.6 g

Roasted Chicken and Butternut Soup

INGREDIENTS

• 4 bone-in, skin-on chicken thighs
• 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
• 1 small yellow onion, diced medium
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 4 cups low-sodium chicken broth or water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 to 2 tablespoons fresh lemon juice
• Fresh cilantro (optional)

DIRECTIONS

1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes. 
2. Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired. 

COOK'S NOTE

Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnishes just before serving.

Food Network App

Trying to set a menu for a little party this weekend I stubbled upon the The Food Network app on my phone. It is a great app to help you research recipes, save, organize and create a shopping list all on your phone. While at the store the app lets you cross off the items you already have in your cart off the shopping list it create for you off the recipes you selected. This is a wonderful little helper add for aspiring cooks who also have a household and family to run, like me :-). 

For your little party I prepared Shrimp Ceviche and Mexican Meatball soup by Marcella Valladolid.

Also on the menu, my all-time favorite party appetizer

Seared Ahi Tuna crusted with Black Sesame Seeds with a beautiful Orange Cilantro Mojo as dipping sauce

Shopping list:

1/2 cup fresh orange juice

1/2 cup olive oil

1 tablespoon chopped and seeded habanero Chile peppers

2 cloves of garlic finely chopped

2 tablespoons chopped cilantro

1 tablespoon dijon mustard

kosher salt and freshly ground pepper

lime wedges

cucumber slices

Combine ingredients whisk and set aside

Crust Tuna with sesame seeds, sprinkle salt and pepper on nth sides. Sear for 2 minutes on each side in a pan with olive oil.

Let tuna rest for 5 minutes and then slice to serve. Drizzle mojo on sliced tuna.

Meeting Master Chefs

This weekend I was so honored to meet George Mendes. If you know me, you know how inspired I am by Master Chefs like him. Food really is art and culture and these Chefs are wonderful artists. I was lucky enough to see him sear scallops and just by watching him work I learned so much.

Go dine at his restaurant ALDEA in NYC.

Valentines Ideas

Hearts Apricot Glazed Shrimps

When you want to show your affection by pulling out all the stops for a special occasion meal -- Valentine's Day, Mother's Day, birthday, anniversary, etc. -- why not let the salad show how you feel, too?

Best of all, this salad tastes as good as it looks. It features apricot-glazed shrimp, sweet peppadews filled with tarragon-scented feta, and brandied apricots over baby greens.

(View the Full Size Photo of Twin Hearts Apricot Glazed Shrimp and Peppadew Salad)

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Ingredients:

• 3 Tbsp brandy
• 1 Tbsp water
• 6 dried apricot halves
• 2 Tbsp crumbled feta cheese (or mild blue cheese)
• 1/2 tsp cream or milk (plus additional as needed)
• 1/4 tsp dried tarragon
• 4 medium peppadews (see Cook's Note)
• 8 peeled and cooked jumbo shrimp (see Cook's Note)
• 4 thin wood or metal skewers

Back in NYC

What I enjoy most about having lived in so many different places within the last 10 years is the culinary variety I was bound to experience. From German Potato dumplings, Dutch Cheese, Finish Cinnamon Buns, to New England Lobster Rolls, little bit of Tex/Mex and Maryland Crab Cakes, I have loved every bite of it.

This summer we relocated from Maryland back to Connecticut. I had no idea how much I missed the City. All the fantastic restaurants and the diversity of food available to you. One of my favorite places is Chelsea Market, If you have not been you have to go and check it out.

chelseamarket.com



Spices and Tease


Four generations ago our family started a small spice business in the surroundings of Naples Italy. Very soon after, the quality as well as the variety of their products resulted as an immediate success.

Early 1960s our branch of the family expanded the business to the South of France and then Paris where they are still today providing exceptional quality spices to French connoisseurs and Chefs.

In 2003, We the two Cousins Francois and Bruno decided to come to America, to share our approach to culinary excellence through our search of only 1st grade products, rich of our family legacy and experience of nearly a century trading spices and teas with the best farms and small producers all over the world.


Lucy’s Whey


This Lucy’s Whey outpost offers a curated selection of American artisanal cheeses, in the convenience of the bustling Chelsea Market. Here, our expert team of cheesemongers will assist you in selecting artisanal cheeses, farmstead preserves, local honey, small batch crackers and sweet treats. This location is also home to our famous grilled cheeses! Each day, we offer a variety of toasty, perfectly melted sandwiches—from the classic white cheddar with fig jam to the bolder Gruyere with rosemary ham.


Kingdom of Herbs


With the ambiance of a rustic, old world nursery, the Kingdom of Herbs is a one-of-a-kind shop for people who love the magic of discovery. True to its name, the store carries fresh herbs, and award-winning orchids, succulents, scented geraniums, and tillandsias as well as an assortment of beautiful containers. But that?s only the beginning. You?ll also find an ever-changing array of products, ranging from hand-hewn salad bowls to stylish hats, totes, scarves and jewelry.

Cooking with Todd English

This weekend I had the great honor of meeting Todd English. I went to a cooking class at this restaurant in the Plaza in NYC and learned how to make home made Pasta ;-)! If you have been following this blog you know who much I love the Italian cuisine or Italy for that matter. It was absolutely amazing to be able cook with one of the most amazing Chefs we have.

Cooking with Yoghurt

I recently went to the Re-opening of the Chobani cafe in Soho. They have turned their little test kitchen into a very stylish cafe with excellent food.

When I am cooking I am usually using greek yoghurt instead of sour cream, you can almost substitute it in any dish.

If you are interested in some of the really delicious dishes you can create with Chobani check out the Soho cafe website. They are sharing lots of mouth watering recipes with us.

click here to see Chobani recipes

Skirt Steak Fajita Pita with Chimichurri with Chunky Mango Guacamole

I am so in love with the food network.. check out this wonderful recipe out. 

Skirt Steak Fajita Pita with Chimichurri

Ingredients

Marinade:

1/2 cup low-sodium soy sauce

1/4 cup lime juice (about 2 limes)

2 tablespoons honey

1/2 to 1 teaspoon ground cumin

1/4 to 1/2 teaspoon cayenne pepper

4 cloves garlic, smashed

Salt and freshly cracked black pepper

2 pounds skirt steak

Chimichurri:

1/2 to 1 cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 limes, juiced

2 small cloves garlic, grated

1 jalapeno, seeds and ribs removed, minced

1 small red onion, minced

2 cups fresh cilantro with tender stems, chopped

2 cups fresh flat-leaf parsley with tender stems, chopped

1 orange pepper, seeded and 1/4-inch sliced

1 yellow pepper, seeded and 1/4-inch sliced

1 Spanish onion, 1/4-inch sliced root to tip

1 tablespoon canola oil

4 pita pockets, cut in half

4 to 8 slices Havarti cheese

Directions

For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl. Place the steak in a large freezer bag or a baking dish and pour the marinade over it. Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.

For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions. Add the herbs and toss to combine. Set aside until ready to build the sandwich.

Heat a grill pan to high heat.

Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet. Grill the meat for 4 to 6 minutes each side for medium-rare. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.

While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.

Cut the pita pockets in half.

Slice the rested skirt steak into thin strips against the grain.

To build the pocket: Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/skirt-steak-fajita-pita-with-chimichurri-recipe/index.html?ic1=obinsite&oc=linkback

Chunky Mango Guacamole

Ingredients

3 medium ripe avocados

Salt and freshly cracked black pepper

2 to 3 limes, juiced

1/4 cup fresh cilantro leaves, minced

2 tablespoons minced red onion

1 clove garlic, grated

1 ripe mango, peeled and diced

1/2 to 1 small habanero (ribs and seeds removed unless you want it hot!), minced

1/4 red bell pepper, diced

Directions

Scoop the avocado flesh into a bowl. Mash the avocados and season with salt, pepper and lime juice. Stir in the cilantro, onions, garlic, mango, habanero and red bell pepper. Taste and adjust the seasoning if necessary.

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/skirt-steak-fajita-pita-with-chimichurri-recipe/index.html?ic1=obinsite&oc=linkback

Chobani Promotion

I do love the Chobani Greek yoghurt. I love the company and the product for so many reasons. Natural food is better for you, greek yoghurt has no fat and serves you all the protein you need and tastes delicious!
Funny enough my husband recently took a job at the Chobani in Soho, NYC. If you know my husband, you know that he is not really a culinary expert, he loves to eat good food, but his signature dish (while I am out of town) are sliced onions on crackers.
Over the last 6 years (ever since we had kids) I found myself numerous times explaining why I am buying organic milk, since "normal milk" is so much cheaper and why chicken, meat and veggies have to be local and organic as opposed to standard grocery quality. So now, after meeting some of the most wonderful chefs the culinary world has to offer and learning so much about nutrition, he comes home with a whole new perspective on food! Thank you Chobani :-)

It is so easy to buy prepared meals and drive though fast food chains to put dinner on the table. Trust me I do that too from time to time. However, with my blog I want to show how easy and quick everyone can create a fabulous dinner from scratch and feel really good about serving it!


Tzaziki with red beets:

• 1 c Chobani Non-Fat Plain Greek Yogurt
• 3 medium red beets, washed, trimmed
• 2 T extra virgin olive oil, divided
• 3 sprigs fresh thyme
• 1½ T freshly chopped dill
• 2 T freshly chopped mint
• 3 T freshly chopped chives
• Kosher salt and freshly ground black pepper, to taste
• Pita bread or cucumber slices, for serving
  
  

  PREPARATION

  Set a fine-mesh sieve over a bowl, add Chobani and refrigerate overnight.

  Season beets with 1 T olive oil, salt and pepper to taste. Wrap each beet individually in foil with a sprig of thyme. Place aluminum packets on a sheet tray and roast in a 350°F oven until tender, 30 minutes to 1 hour depending on size. Remove from oven and allow to cool.

  Remove beets from aluminum foil. Trim remaining stem, remove skin and mince.

  Combine strained Chobani, beets, remaining 1 T olive oil, dill, mint and chives in a mixing bowl. Mix well to combine and season to taste with salt and pepper.

  Serve with fresh pita bread or on cucumber slices.

  
  

Tzaziki

• 2 cup Chobani Non-Fat Plain Greek Yogurt
• 1 medium cucumber, peeled, seeded, shredded, and squeezed dry in a kitchen towel
• 2 garlic cloves, minced
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp red wine vinegar
• 1 Tbsp fresh or 1 ½ t dried thyme
• 2 tsp fresh lemon juice
• ¼ tsp kosher salt

Mix all ingredients together in bowl. Cover and refrigerate 1 hour or overnight

Mix your own creation:

just add any fresh fruit, nuts, seeds, chocolate chips... whatever you feel like to a cup of plain greek yoghurt! Yummy breakfast in less than 5 minutes!