Many people are experimenting with new flavors and trying out recipes to make meals a little less boring and repetitive. That’s great on the weekend or on a holiday when you have time. Trying that during your busy work week is something else altogether.
Fortunately, most supermarkets and grocery stores’ produce sections offer many of the usual suspects when it comes to building flavors such as onions, shallots, garlic, and bell peppers, diced, chopped, and ready to use. For this recipe, most people have curry, turmeric, and ginger powder in their spice racks. If you want to add the yellow curry paste to the mix for an added kick, you can find it in the international aisle of your supermarket, or you can order it online.
This ginger curry coconut shrimp recipe also contains coconut milk, which can also be found in most stores. Just be sure to get unsweetened coconut milk, creme de coconut is great for Pina Coladas, but it’s not right for this recipe.
Another ingredient, riced cauliflower can be found in steam-in bags in the frozen section. All of this comes together to make a healthy and easy Monday night meal that you can make in thirty minutes.
This recipe is easily adapted for vegetarians, and vegans, and is gluten-free. The recipe is fairly straightforward. You can adjust the seasoning to fit your taste.
Ginger Coconut Curry with Vegetables over Cauliflower rice.
1 large or 2 small shallots, diced finely
1 tablespoon of freshly grated ginger or 1 ½ tablespoon of ginger powder
1 medium red bell pepper sliced into strips and halved
1 medium orange bell pepper sliced into strips and halved
½ a large green bell pepper or 1 small green bell pepper sliced into strips and halved
1 can of light or full-fat coconut milk
1 package of snow peas or sugar snap peas
Juice of 1 lime
2 teaspoons coconut sugar
1 can (14-ounces) of crushed or whole peeled tomatoes
1 pound of large shrimp, peeled and deveined
Vegetable oil
Chopped cilantro, optional to garnish
1 package of frozen riced cauliflower prepared according to the directions on the package.
In a large skillet, heat 3 tablespoons of vegetable oil until it shimmers. Add shallots and sauté until they begin to soften. Add the ginger and garlic, and cook until fragrant. Add the bell peppers and continue sautéing. Then add the curry, turmeric, ginger powder (if you didn’t use fresh ginger), yellow curry paste if using, and stir in the coconut milk. tomatoes, followed by lime juice and coconut sugar. Allow it to simmer for five to eight minutes. Add the shrimp and the sugar snap peas. If it seems too thick, you can add a little water. Cover and let it simmer on low for an additional six minutes or until the shrimp has cooked through. Serve over cauliflower rice. If you’d like top with chopped fresh cilantro and serve.
Makes 6 servings.
To make vegetarian or vegan- omit the shrimp.
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Cooking With My Nanas Discovering Family, Traditions, and Love in The Kitchen
The one thing most people can agree on is salads. The fact is a salad encompasses much more than just lettuce. By definition, a salad is a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.
Salads fall into the following principal categories:
Green salads
Vegetable salads
Salads of pasta, legumes, or grains
Mixed salads incorporating meat, poultry, or seafood
Fruit salads
Salads are versatile and easy to prepare. Instead of picking up a pre-made salad for a light weeknight dinner, this recipe takes less than thirty minutes to make and some of the ingredients are pantry staples you already have on hand.
This pasta salad takes advantage of summer’s bounty of tomatoes, paired with black olives, fresh basil, and mozzarella. Moreover, it’s adaptable for low-carb lifestyles, vegans, vegetarians, and those with gluten sensitivities or Celiac disease. You can even add more veggies like broccoli and red bell peppers, or whatever other vegetables you like.
We have included a recipe for a homemade dressing that takes no time to make and can be kept in an airtight container in the pantry.
Caprese Style Pasta Salad
1 box of tri-color penne or rotini style pasta prepared according to directions, rinsed then cooled. (gluten-free tricolor or regular penne or rotini pasta)
1 bottle of Italian dressing or homemade 4 Seasons Style Italian dressing
1 can of medium black olives, drained and sliced
1 package of cherry or grape tomatoes, sliced in halves
1 package of whole milk or part-skim mozzarella, diced into medium size cubes (vegan mozzarella)
Extra virgin olive oil
A bunch of fresh basil
Add the cooked pasta, black olives, and tomatoes to a large bowl, then toss them together. Add the mozzarella, then drizzle enough olive oil to coat over the mixture, then lightly toss together while adding the Italian dressing. How much you use is up to you.
Roll the basil leaves together and cut them chiffonade style. Add to the pasta salad and toss with two spoons to get the bail distributed throughout the salad. You can serve the salad immediately or if you have time, cover and let it chill in the fridge. This pasta salad gets better with time.
Savory Saver recipe for Copycat Good Seasons Garlic and Herb Dressing
2 Tbsps Garlic Powder ·
1 Tbsp Sugar ·
2 tsp Salt ·
2 tsp Dried Parsley ·
1 tablespoon Dried Basil ·
1 ½ tsp Onion Powder ·
½ tsp Dried Mustard …
½ tsp Black Pepper
¼ tsp Dried Oregano
¼ tsp Dried Thyme
¼ tsp Celery Seed
Ingredients for Making Dressing
2 Tbs Dressing Mix
2 Tbs Water
¼ Cup White Vinegar
⅔ Cup Neutral Oil (Canola, Vegetable, Safflower, Grapeseed or Peanut)
Instructions
Mix all dry ingredients in a small bowl.
Store in an airtight container.
To Make Dressing
Put 2 Tablespoons of the dressing mix in a Salad Dressing Shaker or Small Mason Jar.
Add 2 tablespoons of water and ¼ cup of white vinegar to the shaker.
Close Shaker and shake up well to mix and dissolve the ingredients.
Add oil to the mix and shake again until fully combined.
To Make the Carb-free version of this salad, spiralized 1 large or 2 small zucchini. In a lightly salted boiling water pot, add the zucchini noodles, and cook for 1-3 minutes. Remove from the pot, drain in a colander, and run cold water over the noodles. Set them aside and let them cool before proceeding with the recipe.
For a Vegan version of the pasta salad, you can use a vegan mozzarella. Miyoko’s Creamery makes a vegan mozzarella, there are also Great Value, Earth Grown, and Violife versions of vegan mozzarella, that are available commercially either in stores or ordered online.
As the signs of summer begin to appear, many people are moving their weekend meal game to the grill. However, taking out the grill after a long day at work or school, might not be in the cards. However, when the temperatures begin to rise, it’s not a great time to turn the oven on. The air fryer has changed that for many families who are looking for a quick and healthy way to enjoy family favorites.
When it comes to seafood, fish can be polarizing. Some people aren’t crazy about the texture. However, a lot more people are likely to love shellfish. If you are from the Mid-Atlantic or Northeast, you probably enjoy crab and crab cakes. Crab cakes highlight the subtle sweetness of crab combined with a little breadcrumb, scallions or chives, red bell pepper, and seafood seasoning. These little treasures are then pan-fried in a little oil and butter to make them even more irresistible
Nevertheless, what most of us don’t want to indulge in is the extra calories and this recipe from the Food Network for air fryer crab cakes allows us to enjoy all the flavor we love, without all the extra fat.
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Never fear for those of you who are vegan or perhaps are allergic to shellfish, we’ve found a recipe from the Power Hungry blog for vegan crab cakes made with hearts of palm. So, there is something for everyone to enjoy.
Best of all, both recipes come together in less than an hour, which is perfect for a busy weekday night.
Air Fryer Crabcakes by Food Network adapted by Still A Chick Lit
Crab Cakes:
1 large egg (3 tablespoons Aquafaba or ¼ cup silken tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer, or liquid vegan egg replacer = 1 egg)
1/3 cup mayonnaise (light mayonnaise or vegan mayonnaise)
1/2 cup finely diced red bell pepper (about 1 small bell pepper)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
A 1-pound fresh lump or jumbo lump crabmeat picked over for shells and cartilage
3/4 cup panko breadcrumbs (gluten-free panko breadcrumbs)
Nonstick cooking spray, for the air-fryer basket and crab cakes
For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt, and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together.
Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place it onto a large plate.
Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm
1 can (14 to 15 ounces) hearts of palm, drained and rinsed
1/4 cup vegan mayonnaise
1 teaspoon Old Bay or another seafood seasoning
1/8 teaspoon fine sea salt
1/8 teaspoon freshly cracked black pepper
1/4 cup finely chopped green onions
1 cup gluten-free panko (Japanese breadcrumbs), divided
Garnish with, optional
Lemon wedges
Chopped fresh parsley
Serve with, optional
Cocktail sauce
Instructions
Preheat the air fryer to 375 degrees F and spray the basket with cooking spray.
Cut the hearts of palm lengthwise; cut slices crosswise into 3/4-inch lengths. Transfer to a medium bowl and, using fingers, gently press and break apart into shreds.
In another medium bowl, whisk together mayonnaise, Old Bay seasoning, salt, and pepper until well blended. Stir in hearts of palm and green onions until well combined (I like to get my hands in, to further break up hearts of palm).
Sprinkle half the panko over the hearts of palm mixture and mix in thoroughly (do not mash). Form into fourteen 1.2-inch-thick patties (I used a #40 cookie scoop to portion).
Spread the remaining panko in a small dish. Dredge patties in panko, pressing gently to adhere. As they are dredged, place patties into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 12-14 minutes.
It’s officially springtime, a time of renewal when our landscape begins to awaken from its winter slumber. However, early spring is a little different, especially in March, the month that comes in like a lion and goes out like a lamb. The temperature in early spring is on a bit of a rollercoaster. Some days it feels like spring, and other days are cool and cold in some cases.
What kind of meal can you make that is both light and comforting at the same time. This Italian Wedding soup is just the ticket. It’s not heavy, yet it’s filling and tasty. This original recipe comes from the Eating on a Dime blog. The genius of this recipe is the number of ingredients you can buy ready-made frozen meatballs and you can use pre-chopped onions, carrots, and celery to save time. The use of a slow cooker or, Crock-Pot is key to just how easy the soup is to make.
Just put the ingredients together in the morning, set your cooker, and head off for your day ahead knowing that all you have to do is add the pasta and spinach when you get home. In twenty minutes’ time, dinner is ready.
We have adapted the recipe for vegan and gluten-free diets. The substitutions are in the parenthesis.
Notes:
This recipe can be doubled and tripled easily. It freezes well in an airtight container for up to three months.
Crock Pot Italian Wedding Soup Recipe by Eating on A Dime adapted by Still A Chick Lit
There’s nothing like takeout after a long day at work or after you’ve run a ton of errands. I think everyone has a favorite local Asian restaurant for takeout. It seems like there’s something magical going on in the kitchens that keep everyone coming back. While it’s certainly faster to call up your favorite takeout place, it’s not necessarily something you want to do all of the time. Not only can it add up in terms of dollars, but it may not be great for your overall health. My great-grandmother never went on a diet, she believed in moderation. I’m not rejecting your favorite Asian takeout out of hand, but you can make your own takeout at home without taking too much time.
My sons have always been vegetable eaters. There were very few vegetables that I had to force on them. In fact, they even eat some of the veggies I hate, including lima beans and green peas. The best part about this recipe is the ability to switch up the veggies to your liking. This recipe works with corn, green beans, or squash. It’s up to you. It’s also vegetarian and vegan adaptable. Moreover, you can buy the vegetables prepped in the produce section or in the freezer section of your supermarket. You can also put the steak or tofu cubes in the marinade the night before, or you let it marinate for ten minutes before proceeding with the recipe.
Stir-Fried Beef with vegetables and garlicky cauliflower rice.
1 pound stir-fry beef strips, you can also use a sirloin steak, cut into strips (if using a steak, put it in the freezer for up to 30 minutes, it will make it easier to slice into strips)
Marinade
½ cup low sodium- soy sauce
½ cup low sodium teriyaki sauce
3 tablespoons light or dark brown sugar (Swerve light brown sugar substitute, coconut sugar, turbinado, or raw cane sugar)
4 garlic cloves, minced
2 ½ tablespoons of minced fresh ginger root
1/8 teaspoon red pepper flakes, optional
Vegetables
2 broccoli crowns, sliced in quarters or 1 package of frozen steam in bag broccoli
½ cup julienned carrots
4 ounces or ½ cup snow peas
1 bunch green onions, sliced on the diagonal, including green parts
1 steam in bag of lemon garlic, garlic, or plain cauliflower rice
1 tablespoon of cornstarch or gluten-free cornstarch mixed with 1 tablespoon cold water
Vegetable or peanut oil
Place the beef strips in a resealable plastic bag. In a large bowl mix together the ingredients for the marinade. Reserve 3 tablespoons, then pour the rest over the meat. Seal the bag and let marinate for as little as ten minutes up to overnight.
Steam the cauliflower rice according to directions. Empty out into a paper towel or cheesecloth-lined colander to get as much of the excess water out.
Heat water to boiling in a saucepan. Add the broccoli for three minutes, then drain and rinse with cold water. Set aside. If you’re using the steam in bag broccoli, follow the directions. Open the bag when done and allow it to cool for a few minutes.
In a wok or large skillet, heat about 2 tablespoons of oil over medium heat until it shimmers. Add the cauliflower rice, green onions, and carrots to the pan. Sauté for 4-6 minutes. Add the sugar snap peas and broccoli and continue to sauté for 3-5 minutes.
When heated through, add contents to a bowl. Add an additional 2 tablespoons of oil to the pan and allow it to get hot. Using tongs or a fork, remove the beef strips and add them to the pan. Cook over medium-high heat for 8-10 minutes, moving the meat around with a spatula or spoon.
Add the vegetables back to the pan and stir. Make a well in the center. Add the marinade you set aside along with the cornstarch slurry (mixture). Stir thoroughly until you have coated the meat and vegetables completely.
Serve hot. This meal will keep in a plastic container for three days. It also freezes well for up to one month.
| Yield: 4-6 servings | Cook Time: 30 minutes |
Inactive time: 10 minutes to overnight
Stir-Fried Tofu with vegetables and garlicky cauliflower rice.
1 package of drained extra-firm tofu, cut into cubes
Marinade
½ cup low-sodium vegan soy sauce
½ cup low sodium vegan teriyaki sauce
3 tablespoons light or dark brown sugar (Swerve light brown sugar substitute, coconut sugar, turbinado, or raw cane sugar)
4 garlic cloves, minced
2 ½ tablespoons of minced fresh ginger root
1/8 teaspoon red pepper flakes, optional
Vegetables
2 broccoli crowns, sliced in quarters or 1 package of frozen steam in bag broccoli
½ cup julienned carrots
4 ounces or ½ cup snow peas
1 bunch green onions, sliced on the diagonal, including green parts
1 steam bag of lemon garlic, garlic, or plain cauliflower rice
1 tablespoon of cornstarch or gluten-free cornstarch mixed with 1 tablespoon cold water
Vegetable or peanut oil
Place the tofu in a resealable plastic bag. In a large bowl mix together the ingredients for the marinade. Reserve 3 tablespoons, then pour the rest over the tofu. Seal the bag and let marinate for as little as ten minutes up to overnight.
Steam the cauliflower rice according to directions. Empty out into a paper towel or cheesecloth-lined colander to get as much of the excess water out.
Heat water to boiling in a saucepan. Add the broccoli for three minutes, then drain and rinse with cold water. Set aside. If you’re using the steam in bag broccoli, follow the directions. Open the bag when done and allow it to cool for a few minutes.
In a wok or large skillet, heat about 2 tablespoons of oil over medium heat until it shimmers. Add the cauliflower rice, green onions, and carrots to the pan. Sauté for 4-6 minutes. Add the sugar snap peas and broccoli and continue to sauté for 3-5 minutes.
When heated through, add contents to a bowl. Add an additional 2 tablespoons of oil to the pan and allow it to get hot. Using tongs or a fork, remove the tofu cubes and add them to the pan. Cook over medium-high heat for 8-10 minutes, moving the meat around with a spatula or spoon.
Add the vegetables back to the pan and stir. Make a well in the center. Add the marinade you set aside along with the cornstarch slurry (mixture). Stir thoroughly until you have coated the tofu and vegetables completely.
Serve hot. This meal will keep in a plastic container for three days. It also freezes well for up to one month.
| Yield: 4-6 servings | Cook Time: 30 minutes |
Inactive time: 10 minutes to overnight
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There are basic factors recipes must meet in order to be the Makeover Monday Meal:
It has to have a fairly short prep time, and the meal or dish should come together in less than an hour.
The ingredients have to be easy to find in your grocery store, freezer, or fridge. The use of pantry items is a plus.
The recipe has to be adaptable, even traditional meat recipes.
It should be healthy
This week’s recipe for Cast Iron Baked Ziti comes from America’s Test Kitchen. This is a wonderful weeknight meal that comes together quickly and is easily adapted for a vegan/vegetarian or gluten-sensitive diet. The sauce is a combination of fresh tomatoes, tomato paste, garlic, basil, mozzarella, and grated parmesan cheese. Moreover, as good as it tastes when you first make it, the leftovers actually taste better overnight in the fridge.
4 ounces mozzarella cheese, shredded (1 cup) (vegan cheese like Daiya Provolone or mozzarella shreds are quite good)
INSTRUCTIONS
Adjust oven rack 6 inches from broiler element and heat broiler. Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Toss tomatoes with oil and 1 teaspoon salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes. Stir in garlic, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. Off heat, coarsely mash tomatoes using a potato masher.
2
Stir in pasta and water and bring to boil over medium-high heat. Reduce heat to vigorous simmer, cover, and cook, stirring often, until pasta is tender, 15 to 18 minutes.
3
Stir in Parmesan and adjust sauce consistency with extra hot water as needed. Stir in basil and season with salt and pepper to taste. Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 5 minutes. Serve.
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New York is the home of great cheesecake, bagels, and pizza. Baltimore’s seafood and crabcakes are worth writing home about. While Chicago is home to great steak, distinctive hotdogs, and deep-dish pizza. New England is known for lobster, lobster rolls, calamari, and chowder.
As a New Yorker, I do love Manhattan-style clam chowder with its tomato base, but I do enjoy a creamy bowl of chowdah. It’s just the right mix of brothiness from the clams, with a hint of smoke from the bacon, soft pillowy potatoes, and cream. It’s delicious.
This recipe comes from a small newspaper out of Maine. I’ve had it for some time now, and the newspaper’s title has faded. I wanted to share this recipe with a few substitutions to fit different dietary needs.
We’ve included the recipe for clam-less chowder, which is a vegan version that uses mushrooms in place of clams. The use of the liquid from soaking dried mushrooms gives the soup an umami punch. We tried to make sure there is something for everyone to enjoy, especially on a cold day with oyster crackers.
New England Clam Chowder
Total Time: 1 hour 15 minutes Hands-On Time: 45 minutes Yield: 8 to 10 servings
2 medium-size white potatoes, peeled and cut into ¼-inch cubes
1/2 cup all-purpose flour (for gluten-sensitivities use gluten-free all-purpose flour, white or brown rice flour)
4 cups bottled clam juice, divided
1 pound chopped fresh clam meat, with juices
Kosher salt to taste
3 cups light cream (2 1/2 cups 2% milk plus 1/2 cup half-and-half, or 1 3/4 cups fat-free milk plus 1 1/4 cups half-and-half) (non-dairy: light coconut, soy, or rice milk) **
1 teaspoon white pepper
Instructions
Set a 4- to 6-quart pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp, 10 to 12 minutes. Remove the bacon, leaving the fat in the pot, and crumble into small pieces; set aside.
Add the butter, onion, celery, thyme, and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, 6 to 8 minutes.
Return the bacon to the pot and stir. Reduce the heat to low and cook, stirring occasionally, while you prepare the potatoes.
In a 2- to 3-quart pot on high heat, boil the diced potatoes in salted water until tender, 5 to 8 minutes. Drain and set aside.
Turning back to the onion/bacon mixture, increase the heat to medium-low.
Add the flour gradually, stirring continuously, until thick paste forms. Stir and cook for 5 minutes.
Increase the heat to medium and slowly add the bottled clam juice, 1 cup at a time, incorporating it into the mixture before adding more.
Increase the heat to medium-high and add the potatoes and clam meat with its juices. Keep stirring for 5 minutes, until the clams are tender.
Add the cream slowly; then stir in the white pepper.
Discard the bay leaves before serving. Serve hot.
** If you’re using non-dairy milk, use three additional tablespoons of flour
** If you are lactose intolerant, you can use lactose-free milk
New England Clam-less Chowder
1 ½ tablespoon vegetable or Canola oil
4 tablespoons unsalted vegan butter
1 large onion, cut into 1/4-inch cubes
1 rib celery, cut into 1/4-inch cubes
1 teaspoon chopped fresh thyme leaves
2 bay leaves
2 medium-size white potatoes, peeled and cut into ¼-inch cubes
16 ounces of dried Porcini mushrooms, chopped (cover with hot water and let soak for 30 minutes, reserve the liquid)
1/2 cup all-purpose flour (for gluten sensitivity use gluten-free all-purpose flour, white or brown rice flour)
3 cups low-sodium vegetable broth
¾ pounds of sliced mushrooms (shitake, oyster, or portobello mushrooms are great choices)
Kosher salt to taste
3 cups light coconut, soy, or rice milk
1 teaspoon white pepper
½ teaspoon liquid hickory smoke (optional)
Instructions
In a 2- to 3-quart pot on high heat, boil the diced potatoes in salted water until tender, 5 to 8 minutes. Drain and set aside.
Set a 4- to 6-quart pot over low heat. Add the vegetable oil and butter.
Add onion, celery, thyme, and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, 6 to 8 minutes. Increase the heat to medium-low. Add the flour gradually, stirring continuously, until thick paste forms. Stir and cook for 5 minutes.
Increase the heat to medium and slowly add the reserved mushroom liquid, followed by the vegetable broth 1 cup at a time, incorporating it into the mixture before adding more.
Increase the heat to medium-high and add the potatoes, sliced mushrooms, and liquid smoke, if using. Keep stirring for 5 minutes, or until the mushrooms are soft.
Add the coconut milk in slowly; then stir in the white pepper.
Discard the bay leaves before serving. Serve hot.
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Well, November is here, and we are about to head into the heart of the holiday season. That said, Thanksgiving is just a few weeks away, and many of us will be gathering with family and friends to celebrate and give thanks together.
All of it means there’s a lot of planning underway to put family favorites on the table, and you might be looking to try a few new recipes to include for your get-together. As the unusually warm air gives way to colder temps, you might be looking for something that makes your feel warm inside, and a nice bowl of soup fits the bill.
This recipe comes to us courtesy of Catherine Fulvio of the Ballyknocken Cookery School in County Wicklow, Ireland. Catherine’s Kitchen Quarantine Edition had a wonderful recipe for red lentil soup, that’s soothing, delicious, and 100% vegan. The addition of coconut milk makes this soup creamy and velvety. Many of us will have people with different dietary needs at our tables this Thanksgiving, and this is a soup that is sure to please.
Finally, the soup comes together quickly with a minimum of prep time. You can season the soup to your taste. Be mindful of the fresh ginger, it can have quite a bite. Keep tasting as you go along, and remember to use salt and pepper to balance everything on the palate. Also, Catherine has a tip for ginger that I always use. Store fresh ginger in the freezer. Use a freezer bag and use it as needed. Not only will it keep, but it also makes it far easier to use in recipes.
This recipe is Vegan. Vegetarian, Gluten-free, and low-fat.
I hope you give this a try.
Red lentil and ginger soup by Catherine Fulvio
Ingredients
1 tsp Oil
1 Onion finely chopped
1 ½ Red Chilies deseeded and finely chopped
Pinch of Freshly Ground Nutmeg
2 Red Peppers deseeded and diced
4 oz Red Lentils soaked for 10 minutes in water and drained
20 fl oz Vegetable Stock
14 fl oz Can of Coconut Milk
1 tsp Fresh Ginger grated
Salt and Pepper
Toasted Desiccated Coconut and Fresh Herbs to garnish
Instructions
Heat the oil in a large saucepan and cook the onion for 10 minutes until transparent.
Add chili and ginger and cook for a further minute.
Add the peppers, lentils, and nutmeg and stir to mix. Add the coconut milk and the stock to the soup. Leave to simmer until the vegetables are fully cooked through and the lentils are soft. Remove from heat and blend until smooth. Season to taste.
Sprinkle over the toasted coconut, garnish with fresh herbs and serve.
When it comes to comfort meals, pasta is right up there at the top of the list. Spaghetti, ziti, rotini, fusilli, linguine, cavatelli, and Fettucine are just a few in a vast number of shapes. They are served in a variety of delicious sauces or gravies, depending on who you ask, but the bottom line is, the sauce feels and tastes like love.
With a plethora of responsibilities at work and at home, taking the time to make pasta and a Bolognese sauce during the week isn’t something that aligns with most schedules. However, if you want to treat your family, friends, and yourself to something wonderful, this recipe for homemade pasta and Bolognese sauce is for you.
Homemade pasta is a snap. It can be made with an old-fashioned pasta machine. If you have a Kitchen Aid stand mixer, you can buy the pasta attachment. Both are reasonably priced and make for a good investment.
This recipe has been adapted for:
Vegans/Vegetarians
Gluten-Sensitivities or Celiac Disease
Fresh Whole Wheat Homemade Pasta by Love and Lemons adapted by Still A Chick Lit
Ingredients
1 ½ cups all-purpose flour plus ½ cup white whole wheat flour, spooned and leveled (gluten-free all-purpose flour)
3 large eggs (Just Eggs liquid vegan egg replacer or ¾ cup silken tofu pureed with ½ teaspoon baking soda)
½ teaspoon sea salt
½ tablespoon extra-virgin olive oil
Instructions
Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
Knead the dough for 8 to 10 minutes. In the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Dust 2 large baking sheets with flour and set aside.
Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the pasta machine three times on level 1 (the widest setting).
Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won’t stick together.
Repeat with remaining dough.
Run the pasta sheets through the pasta machine Repeat with the remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
Bolognese Sauce
2 celery stalks, chopped fine
2 carrots, chopped fine
1 medium sweet or yellow onion, chopped finely
3 garlic cloves, sliced thinly
2 tablespoons chopped fresh oregano
2 tablespoons, fresh basil, chiffonade-style
2 tablespoons, fresh parsley, chopped
¼ teaspoon red pepper flakes
1 pound ground beef (Vegan Ground Meat)
¼ cup tomato paste
1 can San Marzano tomatoes, crushed,
¼ cup red wine
1 ½ teaspoons Salt
1 teaspoon Pepper
Virgin Olive Oil
In a large pot, heat olive oil over a medium flame until hot. Add the celery, carrots, and onions. Turn the heat down, and sauté for six to eight minutes, or until the vegetables are soft. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the tomato paste and cook until it begins to darken and begins to caramelize. Add the ground beef and cook through. Add the red wine, followed by the tomatoes, herbs, salt, red pepper flakes, and pepper. Reduce the heat and simmer on low for 30-40 minutes. Stir occasionally and taste to adjust seasoning.
Most of the country has been enjoying a longer Indian summer than usual. However, fall is beginning to make its presence known with temperatures beginning to dip all across the country. Although many are sorry to see the warmer temps go, I enjoy the cooler temperatures. Sleeping weather is also a perfect time to enjoy a nice bowl of soup.
Squash is available year-round everywhere, but there are seasons when certain varieties are more plentiful. I love the hearty gourds like acorn and butternut squash. Both are versatile and can be used in many recipes. This Makeover Monday puts the spotlight on butternut squash soup.
This soup has been on my fall and Thanksgiving table for many years. The recipe is very simple, and you can adjust the ingredients according to your flavor palate. It’s a wonderful combination of roasted butternut squash, sweet onions, and ginger. To make it even easier, you can buy butternut squash that’s already prepped. It’s a time saver.
This recipe is vegan/vegetarian, low-carb, and gluten-free.
Total Time: Approximately 1 hour
Active time: 15 minutes Estimate
Inactive time: 45 minutes
Butternut Squash and Ginger Soup
2 large butternut squash (Cut in halves and seeded) (or 2 packages of pre-cut butternut squash)
4 medium sweet onions, rough chopped
1 small fresh ginger root (peeled and minced)
3 tablespoons Canola oil
Virgin Olive Oil
4 ½ – 5 cups Unsalted Vegetable Stock
Preheat oven to 375-degrees.
Split the butternut squash in half and take the seeds out. Line a large sheet pan with foil. Place the squash on the pan, skin down, and drizzle olive oil until the squash is coated. Place it in the preheated oven and roast it for 45 minutes to an hour. When you can easily pierce the squash with a fork, take it out and let it cool to room temperature. Once it’s cool enough to handle scoop the softened squash into a bowl.
In a Dutch oven or large soup pot, heat the canola oil over medium heat until it shimmers. Add the onions. Lower the heat to medium-low and cook until the onions are soft, then add the minced ginger, and cook until the onions are translucent.
Add 1 cup of the vegetable stock and the squash. Using an immersion blender, blend the onions, ginger, and butternut squash. Add the remaining vegetable stock, one cup at a time, blending well after each addition. Cover, and let simmer on low heat for ten minutes. How thick or thin the soup is up to you. If you like a thinner soup, add more stock, if a thicker soup is to your liking, add less.
Tips
You can save money buying fresh butternut squash and cubing it yourself. Split the squash in half, and then into quarters. Using a vegetable peeler, remove the skin, then cut into medium-sized chunks.
You can use unsalted or low salt vegetable broth
You can also use unsalted chicken stock or broth to add a little more depth to the soup
How much ginger you use is up to you. Remember, you can add more ginger, but you can’t take it out. If you use a bit more than intended and it has a little too much bite, you can a little applesauce to add a bit of sweetness and tamps the spiciness down.
If you don’t have an immersion blender, you can use a blender. Be careful to do it in small batches, and make sure the mixture isn’t too hot to avoid making a mess.
You can store the soup in the fridge for up to 11 days
This soup freezes beautifully in an airtight container for up to three months.
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