Spicy Peanut and Pumpkin soup…

 

 

 

 

Ingredients:

-2 tablespoons olive oil                                                                                                                                                                                                                        

-1 medium onion diced                                                                                                                                                                                                                                                            -4 garlic cloves

 -1-inch piece of ginger finely chopped

-1/2 habanero chili

-1 (14-ounce can) pumpkin puree

-3 cups vegetable stock

-1 (13 ounce can) coconut milk

-1 tablespoon honey

-1/4 cup unsalted, natural peanut butter

-2 tablespoons chopped chives

-1/4 cup plain yogurt

 

Directions:

-Heat olive oil- Add onion, garlic, ginger until soft and slightly brown, stirring frequently, (about 4 minutes)

-Stir in pumpkin puree, chili, and vegetable stock

-Bring to a boil, reduce heat, and let simmer for 20 minutes

-You can remove chili to reduce spice

-Add coconut milk, honey, and peanut butter to the pot

-Using a blender – puree soup

-Keep warm over a very low heat

-Divide soup into bowls, sprinkle with chives and a dollop of yogurt

 

(Courtesy of the New York times)

Middle Eastern- Spiced spinach and lentil soup with garlic yogurt…

 

Ingredients:

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 1 large carrot finely chopped
  • 3 crushed garlic cloves
  • 1 tsp chili flakes
  • 2 tsp ground cumin seeds
  • 2 tsp sweet paprik
  • 1 tbsp tomato puree
  • 1 cup red lentils
  • 6 ½ cups vegetable stock
  • 3 vined ripened tomatoes chopped
  • 16 oz. spinach chopped
  • 1 lemon cut into wedges

For the Garlic Yogurt:

  • 3 oz. natural Greek yogurt
  • 2 small garlic cloves crushed
  • 1 tbsp. olive oil

Directions:

Soup:

  • Heat oil in a large pan, then add, onion, carrots, garlic, chili flakes, some salt and pepper. Stir, cover, cook for 7-8 minutes until soft and lightly golden.
  • Uncover pan, add cumin, paprika. Stir a few seconds, add puree. Add lentils and stock, bring to a boil, cover, and simmer for 20 minutes, stirring occasionally.
  • Meanwhile, mix all ingredients for garlic sauce, add salt and chill.
  • Add diced tomatoes to soup and simmer for 5 minutes, add salt and pepper to taste.
  • Bunch up the spinach leaves and slice them thin (fine shreds). Stir into soup until wilted.
  • Serve with yogurt sauce on top. Sprinkle paprika on top
  • Serve with a lemon slice

Courtesy of Anarosa Nazario

Flower Power…

Flowers are a big part of our lives. They are present in so many occasions, from happy as well as sad. Now they have even taken a prominent place at our dinner table. Hibiscus is now present in beer, water, and tea. It can convey a tart, cranberry like flavor. Some have found that it may even curb your appetite for sweetness. Marigolds are known as the poor man’s saffron. They have a tangy peppery taste. They are a great addition to salads and rice dishes. The petals of carnations, when cut away from the base, have a sweet flavor that can be used as cake decorations and liqueurs. Chrysanthemums are now used to flavor vinegar. Dandelions, when the flower is picked very young, have a very sweet flavor. Nasturtiums are the most used edible flower. They have a taste like watercress. Sunflower buds have a taste close to artichoke hearts. However, there are many flowers that are similar in appearance to those mentioned above and can be dangerous. It is better to purchase edible flowers from a reputable source instead of eating the bouquet that someone has sent to you.

 

https://www.cityflowers.co.in/blogs/news/10-flowers-that-can-be-eaten

https://www.treehugger.com/flowers-you-can-eat-4858717

White Bean and Sun-Dried Tomato Dip…

Ingredients:

-1 jar (12oz.) roasted red peppers

-1 can (15oz.) white beans, drained and rinsed

-10 oil-marinated sun-dried tomato halves, coarsely chopped

-2 garlic cloves

-3 tbsp. avocado oil

-1 tsp. dried oregano

-1 tsp. ground cumin

-1/4 tsp. chili powder or dash of cayenne pepper

-Salt and ground black pepper, to taste

Directions:

-Using a food processor or blender, process peppers until smooth

-Add beans, tomatoes, garlic, avocado oil, oregano, cumin, and chili powder

-Blend mixture until it is a smooth puree

-Season with salt and pepper

-Set aside for 1 hour-best at room temperature

-Will store up to 3 days in refrigerator

-Can also be served chilled

(Recipe complements of The American Institute of Cancer Research)