Ginger-Carrot Soup

Last Updated on Wednesday, 9 March 2011 11:55 Written by Flax Wednesday, 9 March 2011 11:51

Ginger and carrots, two of my favorite foods, being that I am a redhead.  I like this recipe because it is extremely versatile.  This creamy soup will warm you up on a cold winter day, or likewise, it can be a refreshing cold soup on a hot summer day.  Additionally, halve the amount of water and you have a bright and tasty sauce to perk up a rice or a quinoa dish. 

Ingredients:

  • olive oil
  • 1 onion, chopped
  • 1/2 fennel bulb, chopped
  • 4 cloves garlic, chopped
  • 1′ ” ginger
  • 1″ chilli pepper
  • 2 tsp curry powder
  • 10 cups water
  • 10 carrots, peeled, and coarsely chopped
  • 1 star anise (optional)
  • 1 can coconut milk
  • juice of 1 lemon
  • Atlantic grey sea salt
  • pepper
  • 1/2 bunch coriander, chopped

Heat the olive oil in a soup pot.  Add the onions and sweat for 5 minutes.  Add the fennel, ginger, garlic,  chilli pepper, and spices and saute for 5 minutes more.

Add the water and bring to a boil.  Add the carrots, star anise, lemon juice, and coconut milk.  Bring to a boil again and then lower the flame and simmer for 45-60 minutes, until the carrots are well done.

Remove the star anise and puree.   Garnish with the chopped coriander.

Serve hot or cold.

Enjoy!

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Grilled Asparagus with Mustard Sauce

Last Updated on Sunday, 20 June 2010 02:57 Written by Flax Sunday, 20 June 2010 02:56

This beautiful dish looks great served on a white platter. To save work I grill the asparagus in the oven on a white oven proof platter, decorate it with the sauce and serve. Quick and easy and yet very fancy.

Ingredients:
1 bunch asparagus
freshly ground pepper
1 tspn olive oil

Remove the tough part from the bottom of the asparagus. Place on an oven proof serving platter. Dribble with olive oil and sprinkle with pepper. Place in the oven on grill setting. After 2-3 minutes the asparagus will turn bright green. Remove from the oven, decorate with the sauce and serve.

Note: I like to decorate the asparagus with a swirling “S” pattern.

Sauce:

1 tbsp dijon mustard
1 tspn vinegar
1 tspn olive oil

Mix well until smooth.

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Yellow and Green Quinoa

Last Updated on Friday, 11 June 2010 03:05 Written by Flax Wednesday, 9 June 2010 12:51

Yellow and Green Quinoa

Yellow and Green Quinoa is a wonderful summer dish. It incorporates the lightness of the yellow quinoa with the refreshing greens of the herbs, addig color, a key ingredients, to the summer table.

To prepare, follow the recipe for the Yellow Quinoa and after cooking mix in the green herb mixture.

Ingredients:

1 garlic clove
5 sprigs parsley
5 sprigs coriander
5 stalks of celery, leaves included
2 inches chili pepper
1 tbsp olive oil
1/2 lemon, squeezed

Puree the ingredients in a food processor until smooth. Mix in to the quinoa. Serve hot or cold.

Serves 4

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