Tag: arugula

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!

Chickpea Pancakes

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I love chickpea flour – it is so flavorful and versatile as I will show you in this post.

For the pancakes:

2 cups chickpea flour (found in Indian stores called Besan)

3/4 cup water or as needed to get a consistency of batter.

salt to taste

1/4 tsp. cayenne or to taste

1/2 tsp. baking pwd.

chopped herbs (anything like cilantro, parsley, chives or a tiny bit of thyme or rosemary)

1/2 cup of freshly grated parmesan

Nonstick pan and oil to coat it

Make the batter with the flour and water and get it to the consistency of pancake batter you may make for breakfast.

Add the rest of the ingredients except the cheese and let rest for 20 minutes.

This is what the batter should look like – I know it is not the best picture but I hope that you get the idea.

Heat a nonstick pan, add a tiny bit of oil to coat the bottom and pour a ladle full of the batter and cook on medium high heat for 2-3 minutes or until lightly golden.  Flip and add the cheese.on the cooked side.  I like to do this because when I flip it again, the cheese browns – a flavor I love.

Flip the pancake again after a couple of minutes and continue till all the batter has been used.

This past weekend I served the pancakes with a simple arugula salad that I dressed simply with balsamic vinegar – no oil needed.

IMG_1991At other times. I have added leftovers to these pancakes – in this case leftover shredded chicken, chopped tomatoes, scallions and parsley.

The toppings are really limitless.

I hope that you try to find this flour and experiment with different flavors.

Just think of it like topping a pizza.

I promise you will love it.IMG_5771

Until I cook again!