Thursday, August 23, 2012

Spicy Pumpkin Soup


I found this recipe on the  Simply Recipes website and decided to try it with a few substitutions. The result was a beautifully flavored soup with a hint of heat.


**I used coconut milk instead of dairy, and I substituted garlic powder for minced garlic, so I wouldn't have to use the food processor or blender. I omitted onions altogether for the same reason.








INGREDIENTS

4 Tbsp unsalted butter 

2 medium yellow onions, chopped 

2 teaspoons minced garlic 

1/8 to 1/4 teaspoon crushed red pepper 

2 teaspoons curry powder

1/2 teaspoon ground coriander 

Pinch ground cayenne pepper (optional)

3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin* 

5 cups of chicken broth (or vegetable broth for vegetarian option)** 

2 cups of milk 1/2 cup brown sugar 

1/2 cup heavy cream


*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. 

Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.

**If cooking gluten-free, use gluten-free broth.





METHOD

1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds

Yield: Serves 8.

Sunday, August 19, 2012

Irish Soda Bread



Many Southern families hail from Northern Ireland where soda bread (or farl) is a commonly made bread. This soda bread is super easy to make and tastes delicious with a hearty winter stew.

Ingredients:
  • 4 c. flour
  • 1 tsp baking soda
  • 1 tsp salt (or sugar)
  • 1.5 c. butter milk

Directions:
Knead together for one minute on floured surface. Form into ball, making a 1-inch deep ‘X’ in the top. Bake at 425 degrees fahrenheit for 35-45 minutes. Bottom of bread will sound hollow when done.


Italian Sweet Sausage with zucchini, sweet peppers, and pasta


Italian Sweet Sausage with zucchini, sweet peppers, and pasta
(Serves 2-3)

Ingredients:
  • 2 Sweet Italian Sausages, sliced into ½ inch pieces (uncooked from meat department)
  • ¼ cup red wine
  • 2 Tbs Canola oil
  • 1 medium to large Zucchini, cubed
  • 1 large clove garlic, finely chopped
  • ½ cup Jarred sweet red peppers
  • 1 tbsp butter
  • ½ cup water
  • sea salt and pepper to taste
  • Freshly grated parmesan cheese (1/4 cup per serving)
  • Uncooked pasta (enough for 2-3 people)


Directions:

Over low heat, start cooking sausage slices with 1 tbs canola oil until both sides are browned. Add red wine. Continued cooking until sausage is cooked through.

In another sauté pan, add cubed zucchini, garlic, and sweet peppers with 1 tbs canola oil. Add butter and ½ cup water. Cook until zucchini is tender. Season with sea salt and pepper.

Cook pasta as directed by package.

Add layer of pasta, then zucchini mixture, then sausage slices in bowl. Top with 4 cup freshly grated parmesan cheese.