Tag: tomatoes

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!

Quick Sauted Chicken with Asparagus and Artichoke over Barley

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I cook a lot – I really do.  Both professionally and at home for myself and my family.

Many a night I want to get in and out of the kitchen quickly and yet have a delicious meal.

This is one of those meals.

Saute asparagus ends and a couple of tomatoes in olive oil.

Season with salt and pepper.

Meanwhile, decide what starch you want to serve the dish with – I used barley and put the water to boil for that.

IMG_4719.jpgNext, I sliced up a chicken breast thinly and seasoned it with salt and cayenne pepper.  I like the color and flavor it gives to the chicken.

I made room in the pan to sear the chicken – you can do it separately – remember, I am trying to be quick here.

Next I added the asparagus tips and some artichokes packed in oil.

A couple of cloves of garlic crushed, a quick squeeze of lemon juice and a half cup of water.

Simmer and taste for seasoning.

Garnish with a fresh herb like mint, cilantro or parsley.

IMG_4726Serve hot over rice, pasta, potatoes, crusty bread or like in my case barley.

IMG_4734.jpgEnjoy – until I cook again!

Simple Pasta in a Tomato Sauce with Salmon

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I made a very simple dish for lunch yesterday.

I really like pasta since it is so versatile and can stand up to just about any flavors.

I had a side of salmon that I had baked in the oven the night before and so when I learned that I have guests for lunch,  I decided to make pasta with the salmon and some asparagus that I had blanched.

First for a simple tomato sauce:

1 Tbs. Olive Oil

1 tsp. fennel seeds

1 Tbs. red pepper flakes

6 cloves of garlic, sliced

Salt to taste

1 16 ounce can of whole peeled tomatoes.

Heat the oil gently in a pan and add the garlic, fennel and pepper flakes.  Cook on the lowest heat possible for the garlic and other spices to impart their flavor into the oil.

Next add the can of tomatoes and about 2 cups of water.  I crush the tomatoes with the back of a wooden spoon to get a chunky sauce.  Add salt to taste and simmer for about 15 to 20 minutes.

In the meantime, boil the water for the pasta and cook it.

In a separate pan, I crisped the salmon skin that I had removed.  This is an optional step.  I like the flavor that the crispy skin adds to the dish.

Heat through the cooked salmon and the asparagus.

When the pasta is still quite al dente, add it to the tomato sauce and stir well.  Cook till the pasta is cooked to the desired consistency.

I added some chopped fresh spinach because I had it laying about.

Serve the pasta in a large bowl with the salmon and asparagus mixture on top of the pasta.

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Serve with some crusty bread and a good olive oil to dip the bread.

I hope that you try this dish and play around the flavors and ingredients.

Until I cook again!

A Very Simple Sunday Pasta with Anchovies, Garlic, Fennel and Tomatoes

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  • Anyone who reads my posts knows that I love pasta.

    I love it for its versatility – it takes on any flavor you are in the mood for.

    It is so simple and quick to make.

    It is also very economical and most importantly, it is delicious and I just love it.

    This dish is a staple in my household.

    By the time your water comes to a boil and the pasta cooks, you have a sauce and so a perfectly delicious meal in about 20 minutes.

    Add a generous amount of olive oil to a skillet.  On low heat cook some fennel seeds, a can of anchovies (trust me, you won’t even know they are there and just get this rich umami flavor – please trust me on this one), crushed red pepper and a copious amount of whole garlic.  Cook for about 5 or 7 minutes to perfume the oil and break down the anchovies.  Now add a 16 oz. can of whole, peeled tomatoes.  Crush them with the back of a spoon or sometimes I use a potato masher.

    Add some water to wash out the can or a dash of red wine or nothing at all.

    Add a little salt – careful, since the anchovies are plenty salty.

    Once the pasta is cooked (I like linguine as the sauce clings to it well – use your favorite pasta).

    Mix in the pasta with the sauce and add a little pasta water if you need to loosen the sauce.

    Put in bowls and grate fresh Parmesan generously over the pasta.

    You have dinner.

    Enjoy.

    Until I eat again!

     

Bharta – roasted eggplant with peas

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This is one of my favorite dishes.  It is eggplant that is roasted over an open flame and then cooked with onions, tomatoes and spices.

Traditionally we eat it as part of a meal with lentils (daal) and roti (flat bread) but I have also served it in cocktail parties over pappadums or crackers.

The process might be a tad messy but I believe life is messy as is cooking but the rewards are o so delicious.

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And this is the messy part.

I roast the eggplant on an open flame till they are fully charred.

You can put them in the oven or over a grill if you are lucky enough to have one.  The charring gives it the smoky flavor which you and looking for and gives this dish its unique taste.

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While the eggplants are charring, chop a couple of onions into a fine dice and a couple of ripe plum tomatoes.  Chop up as many green chilies as you desire – I like thai bird chilies but serranos or jalapenos work well too.

In a pan heat up some oil and add the onions, sprinkled with salt and saute over medium heat until the onions are slightly browned and translucent.

Next add the tomatoes and chilies.  Cook for a couple of minutes and then add 2 tablespoons of coriander powder and a table spoon of cumin powder.  If you didn’t add green chilies – add a 1/4 tsp. of cayenne pepper or to your taste.

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This is what your charred eggplant should look like.  After it has cooled remove the burnt skin and you will have the flesh remaining.  If some skin remains it is fine as it adds to the smokiness in the dish.

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Add the eggplant to the onion tomato mix and cook for a few minutes until the eggplant is warmed through.  Next add green peas and cook another 5 minutes.  Taste for seasoning and serve as part of a meal or a snack.

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I really hope you try to make this dish – it is so flavorful as well as healthful and I am sure you will enjoy it.

Until I cook again!