Tag: carrots

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!

Salmon in Miso Broth and Soba Noodles

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Day 2:  Quick dinner theme.

I love Asian flavors and often cook with them.

Here I have a simple miso broth made with miso paste with soba noodles and salmon.

If you stock your pantry with basic Asian sauces – you can whip up a meal in no time.

I made a miso broth – while that was coming up to a boil – sear the salmon (or any protein you would like to use such as chicken, beef, pork or tofu).

Cook the soba noodles in the miso broth – just as the noodles are going to be cooked, add peas, carrots and I like to drop an egg into the broth.  Stir and you will get beautiful strands of egg in the broth which makes it looks richer.

When ready to serve – put the noodles in the bowl and top with the salmon and then spoon over the broth with vegetables.

Set out seasonings for the guests to customize their meal.

I like vinegar, sesame oil, soy sauce, sriracha and nori sheets.

Top with scallions and you have a healthful, delicious meal.

Until I cook again!

Grass Fed Lamb with Yogurt and Turkish Mint ( a fusion of cultures)

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My mom found a fancy store in the East Village that sells grass fed meat and so of course she had to buy some.

I decided to do a fusion of my favorite flavors and I have to say the result was quite superb.

 

First, I marinated the chops in mustard, green chilies and loads of garlic.

I put it in the refrigerator overnight.

Next day when I was ready to cook, I took out the marinated lamb an hour before to bring it to room temperature.

I seared it on high heat – and then added about a cup of red wine – just because I was drinking some 🙂

You can use stock or even water – any liquid to remove the brown bits in the pan.

Add a chopped onion and some more liquid.

Bring to boil and simmer over low heat about 45 minutes to an hour until the meat is almost tender.

Add the vegetables you like – root vegetables like turnips and rutabaga are great.  I just had carrots and potatoes and so that’s what I used.

I simmered this for another 20 minutes.

I tasted the sauce and something was missing.

I added 3/4 of plain yogurt and a little vinegar.

That made the sauce tangy and delicious.

I served this over pearl couscous with a generous sprinkling of Turkish mint.

 

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I try to buy the best meat that I can afford without hormones and grass fed is great too.

It tastes better and is of course better for us.

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

Until I cook again!