Browsing Tag

garlic

Farmers’ Market Gazpacho

August 12, 2013
farmers-market-gazpacho

When fresh markets, farm stands and gardens are overrun with ripe tomatoes, cucumbers, peppers and onions, I could eat gazpacho every day. I love to make runs downtown to the Union Square Farmers’ Market to check out the fabulous local produce. I look for the juiciest tomatoes I can find to make this refreshing and zesty gazpacho. There are no hard-and-fast rules in making this recipe. You can adjust the amounts and types of vegetables to your liking.

This soup is a celebration of freshness – in the body and in the season.  

What are some of your favorite ways to use your farmers’ market bounty?

farmers-market-tomatoes

Farmers’ Market Gazpacho

Serves 2-4

Ingredients:

  • 5 ripe tomatoes, coarsely chopped
  • 1/2 cup tomato juice
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup celery, diced
  • 1/4 cup red onion, finely diced
  • 1 medium garlic clove, minced
  • 1/4 cup cucumber, seeded and diced
  • 4-5 fresh basil leaves, finely chopped (more whole leaves for garnish)
  • fresh ground pepper, to taste

Directions:

  1. Place the tomatoes and tomato juice in a blender and process until smooth. Transfer to a large bowl.
  2. Add the chopped bell pepper, celery, red onion, garlic, cucumber, basil and black pepper to the soup and stir well. Cover and chill in the fridge overnight. This allows for the flavors to meld. 
  3. To serve, ladle the soup into bowls and garnish with whole basil leaves. Enjoy. 

 

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Soba Noodles with Spicy Lemongrass Broth

March 15, 2013
soba-noodles-spicy-lemongrass-broth

It’s no secret that I love a big bowl of noodles or a big bowl of veggies, so combining the two is just double happiness for me. I also have an adoration for Thai inspired meals. Who knew it was so simple to make at home? This soba noodle with spicy lemongrass broth recipe is perfect any time of year – full of flavor, ginger and chili. You can have it as lunch, dinner or as a starter and it will probably also cure your cold …

The great thing about this dish is you can add any type of green or vegetable that you like, it goes with just about anything. Simply add all the fresh ingredients together and let the flavors meld – and you have yourself a delicious noodle bowl.

Well, that is all for today. Wising you all a very happy weekend! Now if I could only find some tropical weather…

soba-noodles-with-spicy-lemongrass-broth

Soba Noodles with Spicy Lemongrass Broth

Vegan & Gluten-free

Serves 2-3

Ingredients:

  • 6 cups water
  • 2 red chillies (seeded)
  • 2 inch piece of ginger (roughly chopped)
  • 2 cloves garlic (minced)
  • 1 Tbsp. black peppercorn
  • 2-3 lemongrass stalks (chopped)
  • juice of 1 lime
  • buckwheat soba noodles, or any desired noodle
  • broccoli
  • sugarsnap peas
  • bean sprouts
  • basil
  • sesame seeds

Directions:

  1. Place water, chili, ginger, garlic, peppercorns, lemongrass and lime juice in a large pot and boil for 30 minutes. Strain.
  2.  Place the strained broth back on the stove in a large pot over medium-high heat. Add noodles and vegetables of your choice. Cook for about 7 minutes or until the vegetables are the desired tenderness and the noddles are cooked. Serve warm and enjoy.
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Winter Lentil Soup

January 29, 2013
winter-lentil-soup

It’s been a long winter. They always are. Long and dark. The darkness is probably the most challenging thing about living in Ireland, but it also makes us appreciate the light.

This soup is one of our latest favorites at home. When bubbling on the stove, hints of flavors from onions, carrots, cumin, curry and cinnamon fills the kitchen. And as you dig in you will immediately be struck by its creaminess, which is enhanced by the lentils.

Lentils are a great legume for a quick and easy meal because they cook in a very short amount of time and require no pre-soaking like other pulses do. They have a velvety texture and delicate flavour – perfect for purées and soups. They are low in calories, virtually fat free, but very filling because of their high fiber content.

In addition to providing the body with slow burning complex carbohydrates, lentils can increase your energy by replenishing your iron stores. They are one of the yummiest sources of folate (also know as folic acid) – just one cup of cooked lentils provides you with almost 90% of your daily recommended intake! Folate functions to support red blood cell production, helps prevent anemia and allows nerves to function properly.

This soup is a real crowd pleaser that will warm the hearts of anyone you serve it to, most importantly, yourself! It comes together in a snap yet is deeply flavorful. Just the thing for a cold night.

That’s it for today. Go make this soup now. And while it’s cooking on the stove top, why not check out my new online store!

lentil-soup-winter

Winter Lentil Soup

Vegan & Gluten-free
Serves 4

Ingredients:

  • 1 Tbsp. coconut oil
  • 1 medium yellow onion, diced
  • 2 tsp. cumin
  • 2 tsp. curry powder
  • 1 tsp. cinnamon
  • 2 garlic cloves, minced
  • 2 Tbsp. fresh ginger, minced
  • 4 carrots, diced
  • 4 cups vegetable broth
  • 1 cup red lentils (I used red split lentils)
  • dash of cayenne pepper
  • salt and pepper to taste

Directions:

  1. Add the coconut oil to a pot over medium heat.  Add the yellow onion and sauté for five minutes, until translucent.
  2. Add the cumin, curry powder, cinnamon, garlic, ginger, and carrots and sauté for an additional 2 minutes.  Add the vegetable broth, lentils, and cayenne pepper and bring to a boil.
  3. Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water).
  4. Use an immersion blender or high speed blender to achieve smooth consistency, if so desired. It also makes for a nice chunky soup. Add salt and pepper to taste and serve hot.
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