We had a quiet Thanksgiving this year. For the past two years Thanksgiving was spent at friends’ homes, two dinners one year…..a lot of food which of course I love :-). This year it was just the two of us at home so it was great to have a simple meal that captured some of the seasonal elements. I decided to make a butternut squash soup and a kale scallion jalapeño cornbread. As you may have noticed from my previous few posts, I like the sweetness of the squash balanced with spices and tang. So, this is what I created:
What You Need
– 1 pound ( about 3-4 cups cubed) butternut squash
– 1 medium onion, diced
– 1 cup fresh cranberries
– 2 tsp berbere (an African spice mix, you can buy here)
– 6 cups of water or vegetable stock
– 1/2 Tbsp oil
– 2 inch piece of ginger, minced
– 3 cloves of garlic, minced
– salt and pepper to taste
How It’s Done
– Heat oil in a Dutch oven and sweat the onions, add minced ginger and garlic and let cook for a coupe of minutes
– Add the cranberries to the onion mix and cook down till the berries open up and release their juices
– While the onion mix is cooking, put the cubed butternut squash in a microwave safe bowl, add salt, cover and microwave for about 5-7 minutes
– add the squash to the Dutch oven, add water or stock if using, berbere, salt and pepper and let the whole mixture come to a boil
– Purée the mixture and serve hot with a dollop of yogurt
The sweet squash is balanced beautifully by the tart cranberry and the warm spices, a perfect meal for the cold winter evenings. Try it and let me know….
Most pumpkin soups I’ve had tend to be very sweet. While i like sweet things, I don’t like my soup to be just sweet, even if the vegetable (or fruit in this case) being used for it is. I think a sweet vegetables or fruits can be balanced with spices and other ingredients when making a savory dish such as a soup. Here’s my Ginger Cumin Pumpkin Soup..
What You Need
- 2 Cups of cubed pumpkin or squash
- 1/2 an onion
- 2 cloves of garlic
- 1.5 inch piece of fresh ginger
- 2 tsp of cumin seeds
- 1 Tbsp of olive oil
- 1/2 Jalapeno
- 4 small tomatillos
- Salt and pepper to taste
- 1/2 a sprig of dill, for garnish
- 2-3 cups of water
- a few drops of Pumpkin seed oil, for garnish
How Its Made
- Dice the onion and cube the tomatillos; mince the ginger and garlic; finely chop the jalapeño
- Heat olive oil in a soup pot and add cumin seeds. Fry till fragrant, a minute or so
- Add the onion and saute on medium heat, till transluscent.
- Add the minced ginger and garlic, and the jalapeño and cook for a couple more minutes
- While the onion is being sauted, microwave the cubed pumpkin or squash and tomatillos with some salt, till cooked, 3-5 minutes
- Add the cooked pumpkin and tomatillos to the pot and mix all the vegetables. Add water and bring to boil
- Add salt and pepper to taste
- Now blend the whole soup till smooth
- Serve hot, garnishing with dill and a few drops of pumpkin seed oil
The soup is hearty, with the ginger and tomatillo balancing out the sweetness of the pumpkin and the heat from the jalapeño adding another dimension to it. Try it…
Trade Joe’s (my favorite grocery store) had a pack of 4 spice mixes that caught my eye the other day, called Spice Route. The spices and spice mix combos were all from the Meditteranean region- African and Middle Eastern. I love spices and have been wanting to try out spice mixes used in the different parts of the world- so I picked up a pack of 4 for myself. The 4 spice mixes included were- Ras El Hanout, Zhoug, Sumac and Pilpelchuma. Don’t the names have a ring to them? To me they all sound ver royal! I already had a box of Dukkah, also from Trader Joes in my pantry. So for my first meal with the spices, I decided to make a Butternut Squash and Chickpea stew with Ras El Hanout and Sauted Zucchini with Dukkah and Sumac.
Ras El Hanout is a North African spice mix, with the name translating to “Head of the shop”. The shop owner can decide what to put on this spice mix and can often have 20 items. Trader Joes Ras El Hanout has coriander seeds, cayenne pepper, cinnamon, cumin seeds, spearmint, ginger, allspice, long pepper, black peppercorns, cardamom pods, cloves, mace and rose petals.
What You Need
For the Stew
– 2 cups of cubed butternut squash
– 1 tbsp of olive oil
– 1/2 cup of quinoa/ cous cous
– 1 can chickpeas
– 4 cups of water
– 1.5 tsp of Coorg Vinegar or tamarind concentrate
– 2 minced green chiles
– 1 inch piece of ginger, minced
– 1 tsp of coriander powder
– 1 tsp of turmeric
– 1.5 tsp of Ras El Hanout
– salt and pepper to taste
For the Sauté
– 1 cup of cubed Zucchini
– 2 tsp of olive oil
– 1/2 tsp of chile flakes
– 1 tsp of Dukkah
– 1 pinch of sumac
How It’s Done
1. Heat the oil in a pressure cooker pan
2. Add the Turmeric, coriander powder and Ras el Hanout till fragrant. Be careful not to burn the spices
3. Add the ginger and chiles and cook for a few seconds
4. Add the butternut squash and mix to coat evenly with the spices
5. Add the cous cous or quinoa, mix and add the water and vinegar/tamarind and mix it all together with salt and pepper to taste. Cover the cooker and let cook for 10 minutes, till you hear the steam rise. Reduce heat and continue cooking for 5 more minutes. Turn off heat. It continues cooking till the steam is released. Open carefully after the steam is released.
6. While the stew is cooking in the pressure cooker,you can start Making the sauté.
7. Heat a pan with the oil, and then add the zucchini to it. Let the zucchini get a char by not stirring for a few minutes. Then stir.
8. Add the Dukkah and red chili flakes and stir and let cook till the zucchini is cooked yet crunchy. Sprinkle it with the sumac, mix.
Serve the stew and stir fry garnished with chopped chives or green onions if you like. The sweetness of the butternut squash is perfectly balanced with Ras El Hanout and Coorg vinegar, which also adds a tang to this dish. The sauted zucchini is a perfect crunchy accompaniment- try it!
I did a juice cleanse a couple of months ago. Before doing it , I was apprehensive- what if I can’t follow through with it? I love food – can I do without solid food for three days? Would I be to able to sustain? After all the doubts, I have to say, I really liked it. I now enjoy those cold pressed vegetable juices that I wouldn’t even look at before, but my absolute favorite is Almond Milk. In a cleanse, almond milk is your final drink (barring elixirs) for the day. It was made with raw almonds, vanilla, Himalayan salt, filtered water and coconut water. I drink a version of it every day for breakfast now. After reading up many blogs on how to make almond milk at home, I created my own recipe, which has more than just almonds :-)
What You Need
- 1 Pound Raw Almonds
- 0.5 cup Tender coconut meat/pulp
- 8 cups of Coconut Water
- 1 Vanilla bean
- 1/2 Cup dates
- Salt, a pinch per batch
How its Done
- Soak almonds for 8-10 hours in water. The longer you soak, the more the almonds sprout, increasing their nutrition. Discard the soaking water – that contains all the toxins that are released from the almond skins
- De-pit the dates and cut the vanilla bean into pieces to add to the multiple batches.
- Working in batches, add soaked almonds, coconut pulp, vanilla bean, dates, salt and coconut water to a grinder, and grind away till the contents emulsify (Note: you will need a blender/grinder that can handle nuts and grains)
- Pour into a cheesecloth (or a nutmilk bag – I find the cheesecloth works perfectly) to filter the pulp from the milk and squeeze all the milk out.
Now, the almond milk I had during my cleanse did not have dates in it and yet was sweet and that is because of the fresh coconut water that is used. Dates are optional, however, I like the rich sweetness they bring – you can also use agave syrup. If possible, use fresh tender coconut water. Zico and other packaged coconut waters will do, and you will see the difference in flavor. Adding the coconut pulp/meat gives the milk a silky, rich taste. Its a filling, satisfying and completely delicious drink to start your day. Try it…
For those of you who have not tried Almond Milk with coconut water, you are missing one do the most satisfying beverages out there. This has been part of my breakfast routine for a whole now, and I love it! After reading on how home made is better than store bought, I made it at home a couple of times. While home made tastes delicious, it leaves behind a lot of almond pulp. Typically, the almond pulp is dried in the oven and can be used for all recipes calling for almond flour. Most recipes out there are either cake or cookie recipes and I found some for crackers as well. One of G’s favorite snacks is a Madras specialty called “thattai”, a crispy fried cracker made with rice and lentil flour. Of course, I wanted to make a baked almond flour version of this treat.
What You Need
– Almond Flour ( dried almond pulp) 2 cups
– Coconut oil 4 Tblsp
– Gunpowder (not the shooting kind :-) , its a spice mix used in South India as accompaniment to Rice and Lentil cakes and crepes) 1/4 cup
– Urad dal 1/2 cup
– Curry leaves – a handful
– Roasted gram dal- a handful ( optional)
– Flaxseeds 1 Tblsp
– Water 3 Tblsp
– Milk/water- enough to bind, pull the dough together
– Salt and pepper to taste
How It’s Done
1. Preheat the oven to 350 degrees Fahrenheit
2. Dry roast the urad dal till fragrant and powder well in a grinder.
3. Mix the ground powder, almond flour/dried pulp, gunpowder, curry leaves cut into small pieces and the roasted gram. Add salt and pepper and mix
4. Grind the flaxseeds in the 3 Tblsp of water, and mix with the dry flours and start combining it all. Add milk/water in small batches and mixing till the dough forms a smooth ball. Cut this into two.
5. Put each ball on a parchment sheet, cover with another parchment sheet and roll it out as thin as possible. Remove the top parchment sheet and cut into squares or diagonals using a knife or pizza cutter.
6. Slide the parchment with the rolled dough onto a cookie sheet and bake for 20-25 minutes, check for cripiness, flip and bake a little longer till crispy. Keep an eye so these don’t burn.
These baked crackers taste exactly like their fried cousins, and are gluten free and low carb. Now between being fried and using almond flour, I would think the amount of fat in these is about the same, although the almond flour version has unsaturated fats. I made 50 pieces and each piece is about 42 calories, with less than 2 grams of carbs. Not bad, huh?