I have posted a lot of fall recipes this season and here is one more.
Soups and fancy bread together is a perfect combination and I am serving my roasted pumpkin soup with fancy cranberry-walnut artisan bread I got from Traders Joes. You can get any artisan bread for this recipe.
My friends always ask me how do I experiment with new vegetables and my instant response to that is I don’t think about my recipe first, I first pick a new appealing vegetable from grocery store, bring it home, and then think about creating a recipe.
So here is the recipe for my roasted pumpkin soup:
1 medium size pie pumpkin
1/2 quart of vegetable broth
5 tablespoon of maple syrup (or honey or agave nectar)
1/2 tablespoons of cumin powder
1/2 tablespoons of coriander powder
1/4 teaspoon of pumpkin pie spice
1/4 cup of heavy whipping cream (or whole milk)
Extra Virgin Olive Oil (Misto Spray)
Garnish with parsley or cilantro or pumpkin seeds
Salt and pepper to taste
Preheat the oven to 350 degree. Cut the pie pumpkin in half, spray olive oil (Misto Spray), and roast them cut side down into a baking pan. Remove the seeds and scoop the pumpkin filling.
Add pumpkin filling and all other ingredients. Blend all together and heat up for 10 – 15 minutes. Serve hot.
Note: I use soup mode 2-3 times on my Blendtec and it heats up the soup automatically in the blender.
As we all know, sweet potatoes is a healthier choice over white potatoes. Sweet potatoes are high in Vitamin C, Vitamin B6, Vitamin D, Iron, and Magnesium.
So any day when I crave for potatoes, this alternative vegetable definitely becomes my top choice. I utilize sweet potatoes as double baked potatoes, mashed potatoes, baked french fries, also them in my lentil soup. Just amazing vegetable!
For this recipe you won’t need too many ingredients.
1 Sweet potato (scrub the skin and wash it well)
1 teaspoon of maple syrup (or 1 tablespoon of brown sugar)
1 pinch of salt & 1 pinch of pepper.
1 teaspoon of pumpkin pie spice
1 or 2 tablespoons of heavy whipping cream
1/2 teaspoon of butter (add more if you want to increase the richness)
Drizzle on top (Optional):
1/2 teaspoon of maple syrup
Crushed black pepper
I usually bake sweet potato in microwave using potato setting. It is a quicker and an easier method. You can also boil them in pot full of water or foil bake the sweet potatoes in oven at 375 for 60 minutes.
Now scope all the goodness and add all the ingredients. Mash everything and make it creamy.
Serve warm with a drizzle of maple syrup and black pepper.
You can treat raw shelled peanuts with two basic cooking method. 1. Roast them in a skillet and 2. Boil them in a cooker or a deep pot.
Here is my recipe:
2 cups of Raw Shelled Peanuts
6-7 cups of water
1/4 cup of salt
Clean raw shelled peanuts with water. Pressure cook all the ingredients in a cooker. Serve hot or warm. It can be a perfect Halloween party snack.
2 Large Potatoes (Boiled)
1/2 tablespoon of Olive Oil
1/2 tablespoon of Butter
Basil & Rosemary (Fresh)
Salt & Pepper (to taste)
Red Chili Flakes
1. Pan roast the white potatoes (boiled) with its peel. Just burst it open with a potato masher
1. Peel the boiled potatoes and dice them.
Add butter and olive oil in a pan.
Roast until gets brown and crispy. Add herbs Chili flakes, and salt-pepper. Serve hot as a side dish or a breakfast hash potatoes.
Who doesn’t like jam. Actually in last two years, I have hardly purchased any store-bought ones, as home made jams are very easy to prepare. Moreover, you can control your ingredients, especially sugar. You can know exactly what is in your recipe, which is my all time favorite homemade cooking advantage.
I don’t have much knowledge on canning, so I make small batches of jams. Small batch can be easily consumed in a month’s time frame. Jams can be used not only on a slice of bread or a croissant, but you can mix it with granola and Greek yogurt for a perfect breakfast on the go. It can be baked in a puff pastry with brie cheese. There are several uses.
Summer is going on and we frequently visit local farms for fruit picking. If you haven’t experienced farm fresh picking, then please do so. It is a perfect day out activity with your family and friends, especially kids.
My husband and I have gone for several of them: blueberries, raspberries, strawberries, cherries, and apples. You can also pick pumpkins during Halloween-Thanksgiving holiday time.
2 cups of fresh blueberries
1/2 lemon juice
1/2 cups of sugar
2 tablespoons of pectin (a vegetarian option)
Heat up your pan at low-medium temperature.
Add blueberries, lemon juice, sugar, and pectin. Mash everything well.
Now reduce until 1/3 of the original quantity.
Cool it a bit and fill it in a clean and sterilize container jar.
This is a perfect summertime salad. Yes, I love love love fresh fruits and melons are my all time favorite. I love this recipe, as you can enjoy it outdoors as well as indoors. Just perfect.
1 small watermelon (cubed)
1/4 cup of feta cheese (crumbled)
1/2 lemon & 1/2 lime (fresh juice) + few wedges for garnish
Mint leaves (chopped)
basil leaves (chopped)
salt & pepper
Mix everything. Serve.
Well, it is summertime and my theory is enjoy as many fresh fruits as possible. Not that I don’t have fruits during winter. I tend to include atleast three fruits in my meal every single day, but in summer I enjoy them in my cooking as well. I make fresh preserves, salads, popsicles, ice creams, etc.
Here is a quick recipe for enjoying nectarines in your salad. You can totally substitute them with peaches, plums, or apricots. They all come from same plum family, so it really depends on your choice and availability.
1. 3 oz bag of baby spinach (1/2 bag)
2. 2 fresh nectarines (sliced)
3. Herb goat cheese (crumble it)
1/2 lemon juice (or 1 tablespoon of apple cider)
2 tablespoon of grape seed oil
Salt and pepper
Now mix all the ingredients and add the dressing on top of them. Serve.