Mains

Hummus with Roasted Red Peppers and Feta

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You guys NEED to try this hummus.

I always liked hummus, but after a couple of crackers I would just stop since I don’t really like the aftertaste. I find it a little bland and even the different ones you find at the store have that little bitterness of the garbanzo-tahini flavor mix. I like it but I am not really a big fan.

So I decided to make my own and really…you NEED to try it! You can barely taste the garbanzos. I wanted to enhance the flavor of the roasted red peppers, the lemon (I used 2!) and the feta. It is very creamy with a hint of basil. It is delicious on top of crackers, as a dip for veggies or as a spread on sandwiches or wraps.

Hummus with Roasted Red Peppers and Feta

The secret for a very creamy hummus is to blend the tahini and the lemon very well, until you obtain a white creamy paste. It gets kind of whipped. Then you can start adding the rest of the ingredients.

Hummus with Roasted Red Peppers and Feta

I like to add the seasoning, process for a few seconds, and then add the garbanzos in two batches just to make sure every ingredient gets processed and obtains a very smooth consistency. After you mix the garbanzos you would have a regular hummus or the base for mine.

Then you just have to add the roasted red peppers, feta and the basil, process for another minute and that’s it. Even my husband could make this and yummy – it’s fantastic!

Hummus with Roasted Red Peppers and Feta

It is totally worth it to make hummus at home. You control the flavor that you want to enhance, weather is the roasted red peppers, the feta or even the garlic. You control the amount of salt and you know exactly what is in you hummus. You can even make it vegan (yes my vegan friends!) if you omit the feta.

Enjoy!

P.S. Can’t wait to see Jason Bourne this weekend!

Hummus with Roasted Red Peppers and Feta

Hummus with Roasted Red Peppers and Feta

Yield: About 2 cups

Ingredients

12 to 13 oz of low sodium cooked or canned garbanzos or chickpeas

1/3 cup of roasted red peppers

3 tbsp of Feta cheese (I used low fat)

2 tbsp of Tahini

2 tbsp of extra virgin olive oil, divided

1/4 tsp of salt

1/4 tsp of cumin

1/8 tsp of smoked sweet paprika,

for garnishing

8 leaves of basil, chopped

I clove of garlic, minced

pine nuts, for garnishing

2 tbsp of water

juice of 1 lemon

(I used 2 lemons – up to you)

 

Instructions

I prefer to use a food processor.

Rinse the canned garbanzos or chickpeas and set aside.

Start processing the tahini and the lemon for a few seconds, until you obtain an off white smooth paste.

Add the salt and cumin and process for a few seconds.

Add the garbanzos in two batches, making sure that each batch gets processed very well, until you obtain a very smooth consistency. The hummus will get really thick and you will need to add a couple of tbsp of water.  Adjust the amount of water according to the desired consistency. Add the roasted red peppers and 1 tbsp of olive oil and process for like 30 seconds. Add the basil and process for another 30 seconds to a minutes.

Taste and adjust seasoning if necessary.

 

Notes

Serve with the remaining tbsp of extra virgin olive oil and sprinkle some smoked sweet paprika on top. Garnish with some toasted pine nuts.

You can serve immediately but it will taste even better if you let it rest for 30 mins.

Hummus will last refrigerated in an airtight container for about a week.

 Nutrition facts based on approximately 5 servings

hummus-with-roasted-red-peppers-and-feta

Humus with Roasted Red Peppers and Feta

Sides

Goat Cheese and Zucchini Soufflé

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I always thought that Soufflé sounded more intimidating than what it really was to make. I remember the first time I made one was from a magazine recipe when I was a teenager and believe it or not it came out perfect; full of air with cheese melted all over, very dreamy and fluffy. I really had no idea, I just followed the recipe instructions very carefully, but then I fell in love with omelets and didn’t make them anymore.

I signed up for a cooking class with my husband a couple of months ago. I thought it would be great to have a “date night” cooking class (that was the name of the cooking class) on an early saturday evening. The problem was that the class was on an early friday evening instead and Guy wasn’t going to be able to attend since he had to work – I definitely spaced. So I changed the class for the “Secrets for Perfect Soufflés” as it had been ages since I made one and I only had the memory of that wonderful one I had that time. Besides, the sound of zucchini and goat cheese together had my name written all over it…..

There are a few things we should consider before we begin to make the soufflé – mise and place is important.

Prepare the dishes and prepare the ingredients so the process flows smoothly. I like to use small baking dishes (you can basically use a single large soufflé dish as well) since I like to serve each person with their single serving.  You need to butter the dish evenly – bottom, sides and rim – and dust some parmesan or bread crumbs (if savory, granulated sugar if sweet) and  knock off the excess. This way, the soufflé will have something to stick to as it rises.

Goat Cheese and Zucchini Soufflé

The soufflé base is the flavor  source of the soufflé. It should taste like is almost too strong so that when you incorporate the whites it will have just the right flavor. Most savory soufflés bases are based on béchamel sauce, a mix of butter and cooked flour whisked with milk. Try to always make it before you whisk the egg whites as they begin to  deflate as they sit.

Always fold the the egg whites into the mixture, that way you will maintain the air and will not lose volume from the whipped whites.

Goat Cheese and Zucchini Soufflé

Whipping the egg whites is the essential secret of a perfect soufflé. Make sure that the bowl, egg beaters and whisk that you will use to beat the egg whites are perfectly clean. You need to start whipping at a low-med speed until the whites look frothy, then turn the speed to medium and beat until they form firm peaks when the whisk is lifted out of the bowl. Try not to over-beat the whites since it will be too thick. Keep in mind that you are just trying to incorporate air into the whites so they will fold easily into your soufflé base.

 When baking the soufflé keep the oven door closed. Try to maintain a steady temperature while the soufflés are rising. You can watch the process through the glass with the light on, but try to avoid opening and closing the door constantly.  Anything that disturbs the temperature during the process will prevent the soufflé from rising.

Goat Cheese and Zucchini Soufflé

Each soufflé will rise at least one two inches above the rim. You will know they are ready if the center is firm and set. Otherwise you will need to let it bake for another couple of minutes.

You can prepare your soufflé in advance and keep it in the refrigerator until ready to bake. Your guests need to wait for the soufflé , the soufflé will not wait for anyone. The soufflé will begin to fall a few minutes after you remove them from the oven.

Recipe adapted from Sur la Table

 

Goat Cheese and Zucchini Soufflé

Yield: 4 (6 ounce) Soufflés

Ingredients

1 cup of zucchini, grated

1 tsp of salt, divided

1 1/2 tbsp of parmesan cheese, finely grated

1/4 tsp of black pepper

a pinch of ground cayenne (optional)

1/2 cup of whole milk

2 tbsp of unsalted butter, plus more for ramekins

1/8 cup of unbleached all-purpose flour

3 large eggs, room temperature, white and yolks separated

1/8 tsp of cream of tartar

1/2 cup of goat cheese, crumbled

1/2 tbsp of chives, minced

1/2 tbsp of basil, minced

1/2 tbs of dill, minced (optional)

 

Instructions

Grate the zucchini and place in a colander with 1/2 tsp of salt and let drain for 15 minutes. Push and squeeze excess water with one handful at a time.

Preheat oven to 400° Fahrenheit and position the rack in the center of the oven. Lightly butter the bottoms, sides and rim of the ramekins. Dust with parmesan cheese and knock out the excess.

Bring the milk to simmer in a small saucepan over medium heat. Remove from the heat once tiny bubbles appear around the edges. Set aside.

Melt the butter in a small saucepan and add the flour. Whisk until mixed and smooth for about 2 minutes. Slowly pour the warm milk into the mix or roux while whisking constantly Add the remaining salt, pepper, cayenne and cook until the mixture start to simmer and thickens, about 4-5 minutes. Remove from heat and whisk vigorously for a minute. Start incorporating the egg yolks slowly, one at a time, whisking after each addition. After all yolks are incorporated, transfer the mixture to a large bowl and set aside. This is the soufflé base.

Add egg whites and cream of tartar to a med-large bowl and start to whisk at low-med speed. Once the whites are frothy start to whisk at medium speed until the whites form stiff peaks  (not clumpy or dry).

Add the goat cheese, zucchini and herbs into the soufflé base folding with a large silicone spatula. Then fold in one-third of the egg whites. When almost completely incorporated, add and fold the remaining egg whites in to pars, until all is combined and there are no white streaks.

Divide the mixture evenly and and distribute between the prepare ramekins. Run your clean finger around the inside edges of the dishes to wipe the stray butter mixture — this will help to achieve an even rise. Place the ramekins on a baking sheet and reduce oven temperature to 375° Fahrenheit. Bake for 20 – 25 minutes or until the soufflés are puffed and golden and the center is set. If center is too soft place back in the oven for a couple of minutes.

 

Notes

Grab each ramekin with tongs, place on individual plates and serve immediately.

Nutrition Facts are calculated based on 4 servings

 goat-cheese-zucchini-souffle-nutrition-factsGoat Cheese and Zucchini Soufflé

Soups

Red Lentil Soup

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I honestly don’t know why they call them red lentils.  They are orange when they are uncooked, and more orange-yellowish when they are. We usually prefer brown or green lentils and maybe you don’t know but they are a New Years tradition! You can say it is a little early but I like lentils all year round. However, for soup, you need to try red lentils. They are nuttier and sweeter than either the brown or green variety.

Red Lentil Soup

You can use this recipe for all kind of lentils though. I just decided to make the red lentil soup since they look way better in photos than the brown and the green, not to mention how their appearance improves once you blend them.

Red Lentil Soup

I didn’t like soups while growing up, particularly lentils – I didn’t like the way they looked!  My grandmother used to cook them quite often and it was a hassle for me to eat them. Kind of trying to negotiate with her random chores in order to avoid them.

Today, nothing makes me feel more at home than a good meal and especially a good soup. Whether it is chicken soup, vegetable, minestrone, etc. I just love soups as they just give me a lot of comfort, at any season. Also, if you think about it, you make a good soup and the rest is simple, a good salad or a sandwich and you’re done!

Red Lentil Soup

As I mentioned earlier, it is very traditional in certain regions of Europe and Latin America to eat lentils for new year’s eve. We believe that is a symbol of good luck and good fortune – yes, fortune meaning money. Maybe it is true, maybe not but it won’t hurt to try a good new lentil recipe, right?

Red Lentil Soup

You can serve these lentils whole or blended, they are delicious either way. I love them with a drizzle of sour cream (or creme fraiche) or simply olive oil and a few sprinkles of freshly grated parmesan cheese. If by any chance you have naan crisps, by all means just sprinkle them on top as well.

Cin cin!

Red Lentil Soup

Yield: about 8 servings

Ingredients

1 1/2 cup of Lentils
1 leek
1 medium onion, diced or 1 cup
I clove garlic, chopped
3 carrots, diced – about 1 cup

3 celery stalks, diced – about 1/2 to 3/4 cup

1 tbsp fresh thyme

1 tbsp sun-dried tomatoes

1 tbsp tomato paste

3/4 tsp of turmeric (if using red lentils)

1 bay leaf

1 tsp cumin

1 tsp smoked sweet paprika

1 tbsp red wine vinegar

4  – 5 cups vegetable or chicken broth

1 tbsp olive oil

salt +pepper

Instructions

Check lentils for little stones and quality and rinse with water through a colander.

Place olive oil on a medium/large saucepan and add the leeks, onion, carrots, celery and sauté for about 5 – 7 minutes on medium heat, until the onion and leek start to get translucent. Add the garlic and stir for about 2 minutes. Add thyme, cumin and sweet paprika until fragrant. Add lentils and tomato paste, keep stirring and mixing for another minute.

Add chicken or vegetable broth, bay leaf and sun-dried tomatoes and bring to a boil.  Reduce heat and let simmer, uncovered, for about 25-30 minutes until lentils are tender and cooked through.

Add vinegar, salt and pepper and adjust as necessary.

You can serve them with fresh herbs, freshly grated parmesan and a drizzle of olive oil or you could blend them and serve them as soup –  you will probably need more broth to liquify the soup.

 

Nutrition Facts have been calculated based on approximately 8 servings of 1 cup.

red-lentil-soup-nutrition-facts

Mains

Turkey Meatballs

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Right after I came up with my turkey burgers recipe I decided to try this one for meatballs. Basically the same ingredients plus parsley, ketchup and parmesan – and what can go wrong with that? No that I am a big fan of ketchup, just for fries.

I admit it, I have a very  soft spot (soft spot is an understatement, ok?) for french fries, with ketchup and believe it or not with mayo (pulp fiction style).  Although I have been able to tone it down a notch, it is almost impossible for me not to be near a pool and not crave a few – “a few” haha!

Turkey Meatballs

 

Turkey Meatballs

I used to cook them in the skillet until I tried the oven.

Don’t you love to use the oven?  I do!  Must be because I am not a huge baker, but the total clean up process after you bake is usually way easier and faster, at least for me.

Turkey Meatballs

 

These meatballs are not only delicious, they are  light and full of flavor. I love the fact that you can eat them over pasta and zucchini noodles with marinara sauce or simply eat them on their own. You can serve them as a main dish or as an appetizer at a party with a light mayo sauce on the side – I love mayo and basil with a dash of lemon – or just ketchup and mayo for the kids. Let’s not even talk in a sandwich with melted cheese, yum!

Turkey Meatballs

 

We ate them with marinara sauce, zucchini noodles and linguini. It is a great way to make the younger ones – and not so young – to eat their veggies. They are not only very filling they also add great texture to the dish.

Serve and sprinkle some freshly grated parmesan cheese and some fresh parsley or/and basil.

I really hope you enjoy them!

 

Turkey Meatballs

Yield: 22 - 20 Meatballs - about 4 - 5 servings

Ingredients

1 lb ground turkey

2 tbsp parsley

1/4 cup of parmesan

1 tbsp extra virgin olive oil

1 full tbsp worcestershire sauce

2 tbsp of ketchup

1 1/2 tbsp of mayonnaise

1/3 cup of breadcrumbs

3/4 tsp of dry thyme

1 tsp of salt

20 oz of your favorite marinara sauce

– I like Rao’s tomato basil 

 

 

 

 

Instructions

Preheat oven to 400 ° Fahrenheit.

Combine parsley, parmesan, olive oil, worcestershire, ketchup, mayonnaise, thyme and salt, whisk until mixed. Add the turkey and the breadcrumbs and mix with a spatula or wooden spoon. Finish mixing with your fingers and start scooping and forming the meatballs.

I try to use a small cookie or ice cream scoop just to form them all at the same size, that way they will all cook at the same time.

Place the meatballs on a baking sheet and bake for about 15 minutes.

Place the marinara sauce in a medium to large saucepan and heat at medium, add the meatballs and simmer for approximately 10 minutes.

Serve over pasta, zoodles or rice and sprinkle freshly grated parmesan cheese and chopped parsley and/or basil.

 

 

Nutrition Facts calculated based on 5 servings

turkey-meatballs-nutrition-facts

Soups

Creamy Zucchini Soup

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Creamy Zucchini Soup

If you like zucchini, you are really going to love this soup. I like zucchini in any way. I like it fried, grilled, sautéed, and sometimes even as a replacement for pasta It is so versatile, you can make it in so many different ways and my favorite part is that it is so light.

Creamy Zucchini Soup

I used to have this cream of zucchini while I was growing up. My mom used to make a little more in quantity, but I never forget that she added an entire 8 oz pack of cream cheese. Of course,  there was no way that I would pass on this delicious cream. I think this is the first soup I ever cooked and with a few changes here and there I still make it very often. I just add more thyme or basil sometimes. It depends on what mood we are in.

It is simple and very easy to make and it has that homey feeling for me.  I just don’t use 8 oz of cream cheese! Over the years, I have been trying to eat healthier and lighter so I have been modifying these recipes while keeping their overall taste.

Creamy Zucchini Soup

This soup is like the Frittata, you can make it as light or rich as you want it. Just adjust the amount of cream cheese and butter and it won’t affect the flavor significantly.

What do you need to make creamy zucchini soup?

  • Zucchini 
  • Broth – vegetable or chicken will do
  • Onions – sweet onions, just avoid red onions, they will alter the color of the soup
  • Garlic – just a couple of cloves
  • Cream Cheese or Sour Cream – I prefer low fat
  • Butter
  • Thyme – Dry or Fresh
  • Wine – completely optional

Creamy Zucchini Soup

The toppings are very important to me. I need to add texture, especially to creamy soups. I used roasted sunflower seeds, roasted chickpeas, and crunchy kale. I love to drizzle it with plain extra virgin olive oil (Lucero lemon infused olive oil is to live for with this soup!) or a dollop of sour cream,  either way you decide to go it is delicious!

Originally published on June 15, 2016. Updated on August 20, 2020.

Creamy Zucchini Soup

Creamy Zucchini Soup

Yield: 5-6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

The easiest and most delicious creamy zucchini soup. Just a handful of ingredients and ready in less than 30 minutes!

Ingredients

  • 6 medium zucchini, diced
  • 1 big sweet onion, about 8 oz, finely chopped
  • 1 garlic clove, finely chopped and diced (optional)
  • 1/2 teaspoon of dry thyme (use 1 teaspoon if using fresh thyme)
  • 1 1/2 to 2 cups (12 to 16 oz) of Veggie Broth or Chicken Broth
  • 3 oz of Regular Creme Cheese or 1/3 less fat Cream Cheese
  • Salt and Pepper to taste (I like mine low in salt so I use 3/4 to 1 teaspoon)
  • 2 teaspoons of butter
  • 2 tablespoons of Olive Oil (extra virgin preferably)
  • 1/4 of a cup or 2 oz of white wine - optional

Instructions

    1. In a large saucepan heat olive oil with 1 teaspoon of butter over medium heat. Add the diced onion, about 1/2 tsp of salt, pepper, and dry thyme, Sauté until soft, about 4 minutes or until it gets translucent. Add the garlic and the diced zucchini. Sauté for 4 to 5 minutes, until it the zucchini turns soft and starts releasing its water. Add the remaining salt and try to stir constantly so that all ingredients sauté together and all flavors get mixed.
    2. If using the wine, add the wine and stir and scrape the bottom of the pan with the wooden spoon. Pour the vegetable broth and bring to a boil. Lower the heat and simmer in low for 15 to 20 minutes. If you prefer a richer flavor you can use Chicken Broth.
    3. Use an immersion blender and puree the soup until you obtain a smooth consistency. You could also use a regular blender. Please use caution when blending hot liquids as they tend to create heat explosions. Let the hot soup cool for a few minutes off the stove before you place it in the blender. I like to open the little plastic lid on top of the blender and cover it with a kitchen towel. Add the cream cheese and the remaining teaspoon of butter. Stir and mix. Check salt and pepper and adjust seasoning if necessary.
    4. Ladle soup into a bowl, serve as is or add a dollop of sour cream, a drizzle of extra virgin olive oil or lemon-infused olive oil and add your favorite toppings…Enjoy!

Notes

If you want to make the soup even lighter, just reduce the amount of cream cheese and butter.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 211Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 24mgSodium 403mgCarbohydrates 15gFiber 4gSugar 8gProtein 8g

Did you make this recipe?

Please leave a comment below or tag @food_and_flair (or use #foodandflair) on Instagram

© Christie
Category: Soups

Mains

Roasted Chicken Risotto with Lemon and Asparagus

By

Speaking of one-pot dishes, Risotto is one that never disappoints in my book. I had some roasted chicken leftover and instead of making chicken salad I made risotto. Since we are changing seasons I thought this should be a good time to make it.

DSC_0932

If you like roasted chicken, lemon, asparagus and cheese you are going to love this recipe. It is a one-pot dish – so clean up is easy, and in under 40 minutes you can feed at least 6 people.

Roasted Chicken Risotto with Asparagus and Lemon

This risotto is fresh, creamy and light at the same time. It is packed with veggies, the roasted flavor of the chicken and the combination of mascarpone and parmesan with the touch of lemon is simply exquisite. Not to mention that is an excellent way to repurpose your chicken leftovers.  Let me just tell you that can really enjoy at any time or season.

Roasted Chicken Risotto with Asparagus and Lemon

You could adapt this recipe to your preference – you could replace chicken with shrimp or simply make it vegetarian. You could use mushrooms, roasted red peppers, zucchini, any other vegetables that appeal to you or are in season.

Roasted Chicken Risotto with Lemon and Asparagus

For this recipe I already had all ingredients at home. I try to keep a good stash of frozen veggies in my fridge, like frozen peas and frozen asparagus and even squash. I had a jar of artichoke hearts in my pantry and I decided to add some to this risotto. There was a white wine bottle conveniently open in the refrigerator that I also decided to use. I completely felt like Ina Garten, pouring the wine and taking my time unwinding and enjoying the process (I totally love her, I so wish she was my godmother! Can you imagine?).

 Anyways, I got inspired by Ina Garten to make this recipe a few years back and I have loved it since. I hope you try it, enjoy it and love it as well.

Roasted Chicken Risotto with Lemon and Asparagus

Yield: 6 - 7 servings

Ingredients

16 oz roasted chicken

1 cup arborio rice

1 leek chopped, about 1 cup

1 cup of frozen asparagus, cuts – defrosted

1/2 cup of frozen sweet peas – defrosted

1/2 cup artichoke hearts, chopped

1/3 cup of mascarpone cheese

juice and zest of 1 lemon

1/4 cup parmesan cheese + more for serving

1/2 cup of white wine

1 tbsp olive oil

1 tbsp butter

1 tsp salt

1/2 tsp pepper

5 cups of chicken or vegetable broth

chopped chives for garnishing

 

Instructions

Heat broth on a medium saucepan over medium heat and let it simmer. Reduce heat until broth remains steaming – but not simmering. Heat olive oil and butter in a medium saucepan over medium heat. Add the leeks and sauté until translucent, about 7 minutes. Add the rice and stir, until rice and leeks are mixed and coated. Add wine and stir. Lower temperature while stirring until wine has almost been absorbed.

Add 2 ladles of broth or 3/4 of a cup at a time and stir frequently until liquid has been absorbed. Continue to cook, at medium heat, adding 2 ladles and stirring constantly. Overall process should take about 25-30 minutes.

After risotto has been cooking for 10 minutes, add chicken and continue stirring and cooking.

After 15 minutes, add asparagus, green peas, artichoke hearts, lemon zest, salt and pepper. Continue to constantly stir and ladle until liquid is almost absorbed and rice is tender.

Add mascarpone cheese and stir to melt. Add lemon juice and parmesan.

Let sit for a few minutes. Sprinkle chopped chives and parmesan and enjoy!

 

roasted-chicken-risotto-with-lemon-and-asparagus

Mains

Chicken Curry with Coconut Milk

By

I always liked Chicken Curry. My mom used to rub a couple of chicken breast with salt and curry, add a few slices of onion, a little oil and put them in the oven for like 30 mins until the chicken was golden,  I can tell you that we just loved it. She used to make it this way and sometimes instead of curry she would throw some bacon in the pan and that was it. The funny thing is that my mom has never been able to eat any chicken, she basically hates it. That was the extensive variety of chicken choices we had in my house while growing up, no that I am complaining, we used to love  both versions!

Chicken Curry

I used to make a different version of this recipe with just any curry I found at the store, and it always came out very tasty. Not spicy, somewhat sweet with a hint of cumin. Last time I was at Williams & Sonoma my eyes went straight to their spices stand and I got their Madras Curry Blend, best thing I bought that day! Please note that I am not getting paid for any recommendations here at this time nor this is a sponsored post (I wish!). Joking aside, I would not recommend anything here that I didn’t genuinely like.

Chicken Curry

Either way, I always add a little cumin, cinnamon and turmeric when I cook with curry, I just like to accentuate those flavors a tiny bit. I  also use coconut milk, since I love the background flavor it adds to the dish. I try to use the lite coconut milk and a little chicken broth as well, for flavor and to make it lighter. If you like the sauce thicker and creamier, just replace the chicken broth in this recipe and let it simmer in coconut milk.

Chicken Curry

Not to make things fancier, but if by any chance you have any jasmine of basmati rice go ahead and make it! This is the perfect dish to pair it with. Just serve the chicken atop of the rice and garnish with some parsley and cashews,  you’ll be in heaven. I just love how this recipe turned out. The difference here with the other version I cooked before is to add carrots and the Curry blend I used this time, that was all, and it came out really, really scrumptious. I am sure you are going to love it.

Chicken Curry

You can easily exchange the carrots for red peppers to add a distinctive flavor, I added the carrots for sweetness, I just had one in the refrigerator and I thought I might as well use it in this dish and it worked very well.

Chicken Curry with Coconut Milk

Yield: 3 - 4 servings

Ingredients

1.3 lb boneless chicken breasts (about 3), cut into 1/2 inch cubes

1/2 sweet onion, diced

1 garlic clove, minced

1 medium carrot, diced (about 1/4 cup)

1/4 cup of little green peas, thawed

1 1/2 tsp of madras curry

1/2 tsp of dry thyme

1/2 tsp of cumin

1/2 tsp of turmeric

A pinch of cinnamon

3/4 cup of coconut milk

1/4 cup of chicken broth

1 tbsp of olive oil

1/2 tsp of salt

1/4 tsp of pepper

2 tbsp of fresh parsley, chopped for garnish

2 tbsp of cashews, chopped for garnish

Instructions

Cut the chicken into 1/2 cubes or bite size squares, season with salt and 1/2 tsp of curry.

In a medium to large sauce pan, add a drizzle of olive oil and sauté the chicken cubes on medium-high heat. Stir the chicken making sure it gets cooked on all sides, about 3 to 4 minutes. Remove chicken from the pan and set aside on a plate.

Reduce the heat to medium and add the olive oil, onions to the pan, add a pinch of salt and pepper and the thyme and stir for a minute or two. Add the garlic, the carrots and the curry, stir until the onions, garlic and the oil are infused with the curry and the carrots are tender. Once the onions are cooked and translucent, add the chicken, the green peas, the coconut milk, the chicken broth, cumin, turmeric, pinch of cinnamon and the salt.  Bring to a boil, then reduce heat and let it simmer for about 20 minutes at low temperature. Adjust salt and pepper if necessary.

Serve over white rice, garnish with fresh parsley and chopped cashews and enjoy!

Soups

Tomato Soup

By

Easy Tomato Soup

We all need to have a good, easy and quick tomato soup recipe, that is what I thought before I started this post. It is a great alternative when you are in a rush and craving a good grilled cheese sandwich as well. Dinner is done in less than 30 mins and it tastes very homey. Once you make this soup, I don’t think you will ever open a tomato soup can anymore or at least I hope so.

Tomato Soup

I always try to have a can of whole peeled tomatoes in my pantry. I may use it for sauce but most likely it will be used for soup. The rest of the ingredients are the usual suspects: dry herbs,  onions, garlic, fresh basil, broth and of course my frozen parmesan rind.

Tomato Soup

I usually pair this soup with grilled cheese sandwiches, we can have them cut in the middle and dunk them in the soup as we eat them or just cut the sandwich in one inch squares and dunk them in the soup as cheesy croutons! I had some brie cheeese already open and fresh bread, so I decided to make brie grilled cheese in our griller and they came out very yummy and decadent! Either way you make your grilled cheese,  they complement each other very well, I don’t know why but  I am guessing you already knew that.

Tomato Soup

I love to make it with sour cream since I like this soup very creamy but you could substitute the sour cream or cream cheese for a couple of tablespoons of balsamic reduction. You could also add some red pepper, if you like a little spice and/or a squeeze  of fresh lime or lemon juice.

Tomato Soup

Tomato Soup with Grilled Brie Croutons

Yield: 6 - 8 servings

Ingredients

Soup

1 can 28 oz of whole peeled tomatoes (I used Cento, San Marzano)

1 tbsp extra virgin olive oil

1 tbsp butter

1 sweet onion, diced

2 garlic cloves, minced

3 to 4 cups of vegetable or chicken broth

1/2 tsp of dry thyme

1/2 tsp of dry oregano

1/2 cup of sour cream or cream cheese

2 tbsp of fresh basil

1 oz parmesan rind

1/2 tsp of salt

1/4 tsp of pepper

For the croutons

4 oz of brie cheese, sliced

4 white bread slices

1 tbsp of butter

Instructions

Add 1 tbsp of olive oil and 1 tbsp of butter in a large saucepan over medium heat. Add the onion and sauté until translucent, for about 8 minutes. Add the garlic and stir for a couple of minutes. Add the thyme, half the salt and pepper and stir for another minute.

Add the tomatoes and the broth and bring to a boil. Add the parmesan rind  and reduce heat to low, add the basil and let simmer for about 20 minutes or until tomatoes are soft.

Blend soup with an immersion blender and process until smooth. Add the sour cream or cream cheese. Adjust salt and pepper if necessary.

For the croutons:

Spread 2 bread slices with butter on the outer side and place them in the pan at medium heat. Place the cheese slices on top of each  bread slice and add 1 slice of bread on top of each slice with the cheese. Cook until golden in the bottom for about 3-4 minutes and flip once.

 

Notes

You could serve the whole sandwich and dunk it in the soup while you eat it or you could cut it in 1 inch squares and serve them on top of the soup.

Salads

Couscous Mediterranean Salad

By

Couscous Mediterranean is one of my favorite summer salads…I know it is not summer yet but I just can’t wait for it. It reminds me of Florida, I miss the beach terribly, being able to swim in the ocean is an amazing thing. California is incredible for many reasons, we love the scenery, the mountains and especially the food but it will never cross my mind to try to swim in the ocean here.

I came across this salad a few years ago. One of my friends makes one similar with orzo and black olives and used to bring it to the office, I loved it. However, I knew that I needed to make a few changes if I wanted Guy to eat it, he doesn’t really like black olives, if THAT is even possible.

Mediterranean Couscous Salad

This salad is very easy to make and even easier to eat. It is so refreshing and it will taste better if you make it a few hours in advance (and it tastes more delicious the next day!).

Mediterranean Couscous Salad

On a different note, I really wanted to wait and watch all episodes of Games of Thrones at my leisure, but of course, I broke down and I have been watching them each week. Not that I received any support from anybody at home either, if you know what I mean *cough*.

Mediterranean Couscous Salad

I really hope you make this salad and enjoy its mediterranean flavors, the basil, the freshness of the lemon zest and dressing and the crunchiness from the cucumber. The sun-dried tomatoes add a little sweetness and the salty flavor of the feta makes the perfect combination for these warmer days. It pairs very well with grilled turkey burgers, grilled chicken or veggie burgers on meatless monday. All by itself is excellent as well.

Mediterranean Couscous Salad

Couscous Mediterranean Salad

Yield: 4-6 servings

Ingredients

1 cup of couscous

1 small cucumber (about 8 oz), peeled, seeded and diced

1/4 cup sun-dried tomatoes, diced

1/2 cup feta cheese, crumbled

1 1/4 cups of vegetable or chicken broth

1 tbsp pesto

1 sprig of basil, chopped

4 tbsp parmesan cheese, freshly grated

Dressing

1/4 cup of extra virgin olive oil

zest and juice of 1/2 lemon

1/4 tsp of salt

pinch of pepper

 

Instructions

Check couscous package instructions, especially regarding couscous/water ratio. Bring the chicken or vegetable broth to a boil in a small saucepan and add the couscous. Remove the saucepan from heat and stir the couscous. Set aside covered until all liquid has been absorbed and the couscous is tender, about 6 minutes. Stir and fluff couscous with a fork.

Transfer couscous to a large bowl and let it cool. Add the remaining ingredients, sun-dried tomatoes, cucumber, feta cheese, parmesan cheese chopped basil

Whisk extra virgin olive oil, lemon, salt and pepper until the dressing has emulsified and gets a little thick. Adjust salt and pepper if necessary and pour into couscous. Stir until couscous is covered with the dressing.

Notes

Tastes even better if made in advance.

Mediterranean Couscous Salad

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Food and Flair, easy and healthy recipes among other things.

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