Month: December 2016

Spicy Ginger Carrot Soup

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This is a very simple recipe that is really not a recipe. Rather a technique

There are not too many pictures here since I wasn’t planning a post on this.

When I put up this picture, I got a huge number of recipe requests on facebook.
I assume people who cook regularly would be able to figure out how to make a dish just by it’s description – apparently I am wrong.

So, here goes. The quantities are to be taken loosely

1 bunch of Carrots, peeled and cut in 1 inch chunks
1 inch piece Fresh ginger, cut into small cubes
1 onion, diced
1 potato, diced, optional
water or chicken/vegetable stock
salt and pepper
Cayenne (optional)
1 tbsp. olive oil
For garnish:
Once I used fresh arugula
Another time I topped the soup with tomato, onion relish and sardines

Heat a pot with the oil and add the onion with salt and pepper. Saute over medium heat for about 10 minutes or until the onions are translucent. Add the ginger, carrots and potatoes. Saute for a few more minutes and add the stock or water. Bring to a boil and then simmer for about 20 minutes or until the vegetables are tender.

Remove from heat and use an immersion blender or a regular blender to puree the soup.

Return to pot and reheat.
Taste for seasoning – add the cayenne if using.

You are free to use some heavy cream if you would like the soup to have a creamier texture.

Serve hot with the garnish of your choice.

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You can use this technique to make any vegetable soup.
Saute an onion, the vegetable and a potato for thickness.
Flavor with ginger or garlic and add water or stock.
Cook and puree.

Until I cook again!

Quinoa with Potatoes and Fresh Spinach

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The addition of quinoa is a relatively new thing in my diet. Now that I have discovered it, I use it often and quite enjoy it. It is akin to rice or pasta for me and it’s healthful benefits are just an added bonus.

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This was a quick lunch dish I made a few days ago.

Saute an onion in some olive oil with thyme – you can use rosemary or any other herb. Herbs add a depth of flavor that I enjoy. Season with salt and pepper – I also added a healthy amount of cayenne for a kick – it is optional of course.

When the onions are translucent, I added a diced potato. You can add almost any vegetable of your choice. And obviously most meat options too like chicken or turkey.

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Next add 2 cups of quinoa and cook with the vegetables for a couple minutes till it is very incorporated and a little browned.

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Next add 4 cups of water or stock, bring to a boil, lower the heat to a simmer and cover for about twenty minutes.

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When the water has evaporated, add the fresh spinach.

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I like to add fresh garlic at this stage because I like the flavor of garlic to be pronounced. If you need it to be more mellow – you can add the garlic earlier.

And yes, I use a garlic press – deal 🙂

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Stir well and let the spinach wilt a little.
Next, let the father serve himself and I like to squeeze some fresh lemon over the top which enhances the flavors.

I hope you try this and let me know what you think.

Until I cook again!