Vegetable Soup in Under an Hour

~ lisaandfrancescook ~ Leave a comment

It’s starting to look like autumn around here. The days are already shorter and some of the trees have begun losing their leaves. So while we still have warm days, my thoughts for dinner are turning back to hot soup to go with fresh bread. This Vegetable Soup in Under an Hour is delicious, nutritious and fast to make. The recipe does not require exact measurements and you can have homemade soup on the table in under an hour.

My husband and I eat soup of all kinds throughout the year. And many are hearty enough to be a meal in itself with some good bread and occasionally a salad. This may sound strange, but when I have a pot of soup on the stove, I feel a measure of calm even in this troubled world we are experiencing. A pot of delicious soup means safety. And the act of preparing it, chopping the vegetables is a form of meditation for me.

While we eat almost all of our meals at home, I don’t always do a lot of planning ahead of time. However, I still want something healthy and delicious even if we have been out all day. So when I came across this soup on YouTube, I thought I would give it a try with a few of my own tweaks, of course. It came together quickly and my husband’s comment when he tried it was “Wow, I could die happy.” Okay, a bit of an exaggeration, but he tends towards the dramatic at times.

Vegetable Soup in Under an Hour can be doubled or tripled if you either have a bigger family or like having left-overs. There is no fancy knife-work necessary because everything will be pureed with an immersion blender. No need to weigh ingredients and you can use canned chickpeas and vegetable stock, although I prefer to make my own. There is nothing fussy here. And while the soup tastes rich and creamy, it’s actually low in calories and very healthy so enjoy it guilt-free!

There are lots of delicious soup recipes on my blog, both hot and cold. And now here is one more. Try it soon.

RECIPE

Yield: 3 to 4 generous servings

INGREDIENTS

2 Tablespoons of a neutral oil (I used Avocado)

1 crown of broccoli cut into smallish florets

1 onion or 1 large leek, coarsely chopped

1 large carrot, peeled and diced

3 large cloves of garlic, chopped

1 large Bell pepper, cut into large dice

1 large stalk of celery, coarsely chopped

1 Quart of vegetable stock

200g of cooked chickpeas, rinsed and drained (about 1.5 cups)

1/2 teaspoon paprika

Salt to taste (It will depend on both your preference as well as whether you used a salted stock.)

Freshly cracked black pepper, to taste

1 large Bay Leaf

1 teaspoon each: dried oregano, basil and thyme

A large handful of chopped fresh parsley or cilantro or a mix

About 100ml of full-fat coconut milk or non-dairy cream

For the Garnish

1/3 cup of cooked chickpeas, rinsed, drained and patted dry

1 Tablespoon of neutral oil

2 Tablespoons chopped fresh parsley or cilantro

Either: Some chili flakes or Aleppo pepper and Sumac (I went with Aleppo pepper and Sumac)

DIRECTIONS

In a 5 quart soup pot (or larger) add the 2 Tablespoons of oil and heat until shimmering over medium high heat.

Add the onions and sauté for about 5 to 7 minutes or until softened but barely beginning to brown.

Then add the carrot, celery, Bell Pepper, garlic and 1.5 teaspoons of salt. Continue cooking until the vegetables have all softened but not browned.

Mix through the chickpeas, broccoli florets, dried herbs and spices. Add the vegetable stock. It should just about cover the vegetables. If necessary, add a little water just to cover. Bring everything to a boil and simmer covered for 15 minutes.

While the soup is cooking away, add 1 Tablespoon of oil to a small skillet, preferably non-stick. When the oil is hot, add the chickpeas and seasoning and sauté until lightly browned. SEt this aside for the garnish.

When the soup has finished cooking, use an immersion blender to puree everything. I like a bit of texture but how smooth you make it is up to you. Then add the coconut milk or non-dairy cream along with a handful of chopped parsley or cilantro. Puree for another minute. THAT’S IT! You now have soup! Serve garnished with some of the seasoned chickpeas and a scattering of chopped fresh herbs. Don’t forget the bread.

Fresh Figs Poached in Syrup

~ lisaandfrancescook ~ Leave a comment

Fresh Figs are everywhere right now and we love them. In recent years, I have seen the trend that recipes decide that an ingredient should be made popular and it will appear in everything from appetizers to desserts. But new isn’t always better and these Fresh Figs Poached in Syrup are a perfect example.

Growing up my mother would often serve poached figs from a jar with a bit of cream for a simple dessert. Or we ate them as is as part of a breakfast. I loved plunging my spoon into their plump bodies, dripping with the sweet syrup,

Fresh Figs Poached in Syrup is a classic recipe dating back to the Greeks and Romans. So I guess it would be safe to say that this is a tried and true method of enjoying this delightful fruit.

There are a number of varieties of fresh figs available and I used what are referred to as Turkey Brown Figs. But you could use the same directions with any figs that are ripe, unblemished and available to you. You should choose figs that have some give but are not oozing juice or mushy.

This recipe with cloves, cardamom and cinnamon not only is a harbinger of autumn but reminds me of the spice markets in Jerusalem. You could, of course leave them out, but why would you want to? While I have not added any alcohol to my figs, you can choose to add a bit of brandy, rum or Bourbon. I prefer them as is or with a bit of heavy cream, creme fraiche, yogurt or whipped cream. Serve some simple cookies like a shortbread or sablé. Fresh Figs Poached in Syrup is a wonderful, light and satisfying treat.

Fresh figs are perishable so have a plan how to use them before actually making your purchase. For the fig lovers among you, check out these other delicious ways to make the most of the fig bounty now in your market.

Fresh Fig Salad with Blue Cheese and Candied Pecans

Frangipane Fig Tart

Fresh Fig and Walnut Bread

RECIPE

Servings: 5 to 6 (Can be doubled)

INGREDIENTS

1.5 pounds of fresh, ripe, unblemished figs of any variety

1.5 cups of water (If you like a lot of syrup, use 3 cups of water and 3 cups of sugar and a little more of each of the spices below)

1.5 cups of granulated sugar

1 small lemon, sliced

1 or 2 sticks of cinnamon

4 to 5 whole cloves

4 to 5 whole green cardamom pods

A whole vanilla bean, split down the middle

DIRECTIONS

Remove the tough stems from the figs

Place all of the other ingredients in a pot or pan that will hold all of the figs in a single layer

Bring the syrup to a boil and once the sugar has completely dissolved and the liquid is clear, gently add the figs.

Reduce the heat to a simmer and poach for 1.5 hours, basting the figs in the liquid about every 15 minutes or so. f you wish to have a thicker liquid, carefully remove the figs from the liquid and boil the liquid to the desired consistency.

Once the figs have finished cooking, they will keep in the fridge for about a month. I

Baingan Bharta

~ lisaandfrancescook ~ Leave a comment

Baingan Bharta is a hit with us for two simple reasons: eggplant and Indian food. And it is also vegan and gluten free. Oh, yes, very, very delicious.

I had only ever eaten Baingan Bharta in an Indian restaurant and it always was a favorite option. So when I saw this recipe by Nisha Vora of Rainbow Plant Life, I was excited to give it a try. It worked perfectly. Now a key to making this dish sing is properly smoking the eggplant (aubergine).

Baingan Bharta is a great side dish as part of an Indian feast, but works equally well with grilled meats or fish. If you haven’t tried it but love eggplant, this is a great dish to add to your repertoire. It can be made ahead and reheated which is always a plus in my book.

Don’t be put off by the list of ingredients. If you like Mediterranean and South Asian foods, you will be using all of these spices over and over again.

If you don’t have either a gas range or a grill, you can prepare the eggplant under a broiler. The resulting dish will be very good, but a little less so. A trick that I learned to improve the smokiness when you don’t have a gas stove, is to include small bits of the skin that blistered and crackled in the oven. And while your range will require a little clean-up, the final product makes it so worthwhile.

Blistered eggplant transforms the fruit’s (Yes, Virginia, this is technically a fruit) texture to a creamy, rich, almost spreadable wonder. 

RECIPE

Yield: About 4 generous servings as a side

INGREDIENTS

2 Tablespoons neutral-flavored oil (I like avocado or canola)

1 medium or two smaller eggplants between 1 to 1.5 pounds in total

1 teaspoon whole cumin seeds

1 medium onion, red or yellow, finely chopped

4 large garlic cloves, peeled and finely chopped

1 small serrano pepper, seeds removed (Unless you like a lot of heat) and finely chopped

1-inch piece of fresh ginger root, grated (TIP: Freeze fresh ginger root. It lasts a long time and makes grating very easy.)

1/2 teaspoon ground turmeric

1 teaspoon ground coriander

1.5 teaspoons kosher salt

2 medium tomatoes (ideally Roma or plum tomatoes, but any work), finely chopped

1/2 teaspoon Kashmiri red chili powder

1 teaspoon garam masala

1 cup cilantro leaves and tender stems, chopped

DIRECTIONS

Prick the eggplant all over with a fork. This will prevent it from exploding. If you have a gas stovetop or a grill, place the eggplant directly over the flame as pictured above, using tongs to turn it frequently. Do this until the eggplant skin is blistered all over and the eggplant begins to collapse on itself. If you do not have a gas flame, place the eggplant on a baking sheet and put it under the broiler for 30 to 40 minutes, turning frequently. When done, move the eggplant to a cutting board. (SEE the photos above)

Once the eggplant has cooled a bit, carefully peel off most, but not all of the blistered skin and set aside. Then chop or mash the flesh to break it all apart. (TIP: because so many eggplants have a lot of seeds these days, I suggest that you place the mashed eggplant in a fine mesh sieve and press down on it. This will release the bitter juices and also will keep the finished dish from being too watery. It won’t remove the seeds, but they won’t get in the way of enjoying the dish.)

Heat the oil in a 9 or 10-inch non-stick or well-seasoned skillet over medium high heat. Once the oil is shimmering add the cumin seeds and cook for one minute to bloom the spice. Move the seeds frequently to prevent burning.

Add the onions with a 1/2 teaspoon of salt and cook for about 5 minutes. You want them to soften but not brown.

Then add the garlic, serrano peppers and turmeric, stirring frequently for 60 to 90 seconds.

Next comes the coriander, remaining salt and tomatoes. Cook for 5 minutes with the pan covered and then an additional 5 minutes uncovered. The tomatoes should be softened and almost jammy.

Once the tomatoes are jammy, add the chopped or mashed eggplant and Kashmiri Chili and mix everything through until well combined. Cook on medium-low heat for another 5 minutes, stirring often. Now enjoy!

Vegetarian Borscht

~ lisaandfrancescook ~ Leave a comment

Growing up we ate three cold soups in the summertime: my mother’s wonderful gazpacho, schav, and borscht, both of which came in a jar from Manischewitz and are loved by Ashkenazi Jews. If my mother was being a bit fancy, she would blend the borscht and sour cream in a blender, reserving a few borscht matchsticks for garnish. The soup became a gorgeous deep pink and we couldn’t wait to take a spoonful.

The borscht and schav would be served on hot summer nights with a generous dollop of sour cream and slices of dark rye bread. This Vegetarian Borscht is perfect for lighter summer meals and can be eaten as a first course or a light main dish. If you choose to use a non-dairy sour cream or yogurt the dish is vegan and pareve.

You can, of course, serve this version of borscht hot as well, which I did the day I made it. I still served it with a dollop of our homemade yogurt, some dill and my breadsticks. It was a huge hit with my husband.

This borscht is made from beets and as anyone who follows my blog knows, I LOVE beets in all of its many forms. “Beetroots are a good source of nutrients, fiber, and many plant compounds. The health benefits of this vegetable include improved heart health, the ability to reduce blood pressure, and enhanced exercise capacity.” While beets come in varying colors and varieties, red beets are the best in this recipe. The resulting color of the soup is a rich, deep garnet that simply invites you to dig in.

This Vegetarian Borscht is a perfect summer soup, but there are also heartier winter versions which are only served hot and generally have a meat base. Borscht’s origins are from Ukraine, Russia and Poland where beets were plentiful and where the root vegetables used could be stored for the winter when fresh vegetables were scarce. It is generally described as a sour soup, although Jews from Poland often added a bit of sugar along with the lemon juice for a sweet and sour finish. And since that is where my mother’s family was from, I have added sugar to this version.

If you are looking for an easy, inexpensive and delicious summer soup, you cannot go wrong with this Vegetarian Borscht. The recipe began from Serious Eats, but the tweaks, short-cuts and suggestions are mine. The short-cuts will make this soup come together even more quickly. And don’t get bogged down in exact amounts. A little more cabbage, onions, beets and/or carrots will not spoil the soup.

Serve it with a dollop of sour cream, thick yogurt or unsweetened creme fraiche, dairy or non-dairy.

RECIPE

Yield: 6 to 8 servings

Ingredients

2 medium to large raw beets (beetroot), scrubbed and cut into matchsticks (you can reserve a small piece to grate into the soup at the end, although I didn’t)

2 large carrots, peeled and cut into matchsticks OR use an 8 to 10 oz. bag of pre-cut matchstick carrots

1 pound white cabbage (It’s really light green, but called “white.” Go figure!), cut thinly into shreds (Sometimes you can find shredded cabbage in the produce isle. If you own a mandoline, it takes seconds to finely shred a cabbage, especially if someone else, like my husband, does it for you. It also made fast work of match-sticking the beets)

2 tablespoons olive or avocado oil

8 cups (2 quarts or liters) vegetable stock (I make my own because I don’t happen to like commercial vegetable stock and it is so easy, but feel free to use it if there is brand that you like.)

Juice of 1 to 2 lemons

1 Tablespoon granulated sugar or more to taste (Optional)

Kosher Salt to taste (How much you use will depend on the stock. If you are using a commercial, salted stock, you will use less than an unsalted stock. Remember, to start with a smaller amount, in any case. You can always add salt but it is almost impossible to reduce the amount once added to the dish.)

Coarsely ground black pepper (This is personal preference. Start with 1/4 teaspoon and add more if you like.)

Sour cream, thick plain yogurt or unsweetened creme fraiche (dairy or non-dairy alternatives)

Finely chopped dill, parsley or chives (optional, for garnish)

Directions

Sauté onions, carrots, and beets over medium heat in the olive oil with a a teaspoon of salt in a large soup pot. Stir and turn over the vegetables occasionally for even cooking.

In the meantime, bring the vegetable stock to a boil. When the vegetables have softened (10 to 12 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. Because my onions seemed to be particularly strong, I actually simmered the soup longer.

(The borscht can be served this way or you could take about half of the soup and blend it until smooth in the blender or using an immersion blender for a thicker, creamier final product. This can be done with added sour cream or yogurt or without. The color will either be a deep garnet or a beautiful pink. I blended it without the yogurt when I served it hot.)

Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Since I used an unsalted vegetable stock, I found that I needed a fair amount of salt. For what ended up being a 6 quart pot of soup, I added 1 Tablespoon of Diamond Kosher salt. If you are using table salt or Morton’s kosher salt you could use less. I also found that I needed to pump up the sour by adding some apple cider vinegar to the lemon juice. And to get that exact right balance of sweet to sour, I added a few teaspoons of granulated sugar. In addition to personal preference, some beets are just sweeter than others and some onions are stronger. So taste and don’t be afraid to make some adjustments.

Serve with freshly ground black pepper, a dollop of sour cream or yogurt, and chopped dill, chives or parsley, if desired.

NOTE:

Since it is highly unlikely that there were fresh lemons available in the winter in the Pale of Settlement, my guess is that sour salt or apple cider vinegar was used to produce the subtle sour taste. I use it in my Sweet and Sour Cabbage Soup.

Smoky Eggplant Dal

~ lisaandfrancescook ~ Leave a comment

I recently posted a recipe for a delicious Butternut Squash Curry, pictured above. My husband absolutely loved it. And I served it along with basmati rice and this Smoky Eggplant Dal. Both recipes came from Jamie Oliver‘s fertile mind. While neither dish is a completely authentic Indian dish, they definitely pay homage to the wonderful variety of South Asian cuisine.

The trick to making this dish special is properly blistering the eggplant. This technique also makes for the best Baba Ghanoush you will ever eat. If you do not have access to a gas stovetop or grill, this can be prepared in a broiler. It will still be delicious – just a bit less so, since that smokiness will not be as present.

Smoky Eggplant Dal can be made ahead and will keep refrigerated for a week. It reheats beautifully. Served with rice and/or naan and this is a healthy protein-rich, vegan meal of its own. Photos of dal do not even begin to do justice to the taste. So if you are a fan of Indian cuisine, there will not be any need to convince you to try this. And if you are either not familiar with dal, in general, or think that you dislike eggplant, please give this a try anyway. I hope that you will be pleasantly surprised.

Blistered eggplant transforms the fruit’s (Yes, Virginia, this is technically a fruit) texture to a creamy, rich, almost spreadable wonder. In this dal, you are not aware that is it there – only that this tastes delicious. And if you don’t wish to do an entire Indian dinner, this dal also makes a wonderful side dish to any roasted meat.

While I have listed amounts, don’t get too bogged down. A little more of the eggplant or the beans and the dish will still be wonderful.

RECIPE

YIELD: 6 servings

INGREDIENTS

1 large or two smaller eggplants (also called aubergine in many places) (Look for eggplants with a good skin and not too fat. Many eggplants we get these days have a lot of seeds, so try for an eggplant that weighs about a pound to 1.5 pounds.)

1 chilli of choice – serrano, jalapeno, Fresno etc.

2 large cloves of garlic, peeled

1 medium red onion (although yellow onion works as well)

2 cardamom pods – preferably black cardamom, which additional smokiness, but you can use green if that is all you have

1 teaspoon whole cumin seeds

1 teaspoon black or brown mustard seeds

1 sprig of rosemary (I know, but it works!)

1 Tablespoon of red wine or apple cider vinegar

1 400g or 15 oz. can of black beans (DO NOT drain)

200g of lentils (Pardina, du Puy, brown, Beluga)

1 large cinnamon stick

DIRECTIONS

Prick the eggplant all over with a fork. This will prevent it from exploding. If you have a gas stovetop or a grill, place the eggplant directly over the flame as pictured above, using tongs to turn it frequently. Do this until the eggplant skin is blistered all over and the eggplant begins to collapse on itself. If you do not have a gas flame, place the eggplant on a baking sheet and put it under the broiler for 30 to 40 minutes, turning frequently. When done, move the eggplant to a cutting board.

Once the eggplant has cooled a bit, carefully peel off most, but not all of the blistered skin and set aside.

Halve the chilli lengthwise and remove the seeds. If you like things spicy, you can leave the seeds, but I do not. If you have never worked with hot chillis, a word to the wise, wear gloves and DO NOT touch your eyes afterwards! Peel and finely slice the garlic, then peel and finely chop the onion. Crush the cardamom pods in a pestle and mortar and remove the outer shells, then pound up the seeds. (If you don’t have a mortar and pestle, you can use a rolling pin, meat tenderizer or cast iron pan to whack it. I would place a towel as a cushion under a board to spare your countertop and ears.)

Place a large (10 to 12 inches) non-stick frying pan on a medium low heat with 1 Tablespoon of neutral olive, Avocado or other neutral oil. Add the cumin, cardamom and mustard seeds.

Strip the rosemary from the stem and add that to the pan as well. Allow the herbs and spices to sizzle and infuse the oil for a few minutes. Then add the chilli, garlic and onion and cook for 5 minutes or until softened, stirring regularly. Chop the peeled eggplant into 1-inch chunks and add it, along with any bits of blistered skin, to the pan as well, with 1 Tablespoon of red wine or apple cider vinegar.

Allow everything to sizzle for a couple of minutes, then pour in the black beans, with their liquid and 600 ml (A little more than 20 oz.) of water. Now here’s the slightly tricky part. Set one end of the cinnamon stick on fire and then place it in the center of the pan. Quickly cover the pan with a tight lid. This will add smokiness as well to the dal. Cook the mixture on a medium low heat for about an hour until it thickens, stirring occasionally. Add splashes of water, if necessary (I didn’t need to) to loosen the mixture and to keep it from sticking. Season with salt and pepper. Now enjoy!

Apricot Galette with Almond Mascarpone Cream

~ lisaandfrancescook ~ Leave a comment

We are firmly in stone fruit season. And while I love a juicy, fragrant peach or nectarine, I have found over the last 10 years that they are very unpredictable. Sometimes they can look good on the outside, but are either mealy, tough or without flavor. But apricots and plums seem to be more consistent, with new varieties and colors every year. My Apricot Galette with Almond Mascarpone Cream makes the most of apricots. I rarely gush but this galette is the dessert of my dreams. Loaded with perfectly ripe apricots nestled into a creamy, almond mascarpone.

The apricots are ripe, sweet, tender and almost creamy. Just a hint of almond and nutmeg enhance the apricotiness of the fruit. And who doesn’t love a delicious cream in their dessert?

I believe this recipe would work with plums, although I have not tried it yet. And obviously, the number of plums used would be fewer than the number of apricots given their relative sizes. The Apricot Galette with Almond Mascarpone Cream does not need any garnish, but if you added a dollop of whipped cream, you won’t find me faulting you.

This galette is the perfect finish for a summer dinner. I prefer desserts that are not overly sweet, but creamy and fruity – my pecan pie being the exception. To an extent, how sweet your finished product will be depends on the actual fruit you use. You can add an additional tablespoon or 2 of sugar if you want to go sweeter. I won’t, but no judgment here.

RECIPE

Yield: 8 servings

INGREDIENTS

Galette dough (See below for my favorite dough)

For the filling

13 to 14 apricots, any variety, halved, pitted and sliced into 6 to 8 slices

6 ounces mascarpone, room temperature

1/3 cup of granulated sugar

rounded quarter teaspoon of freshly grated nutmeg

1 Tablespoon fresh lemon juice

healthy pinch of fine Himalayan sea salt or kosher salt

1 rounded Tablespoon of preserves (Either apricot or blood orange)

1 large egg, room temperature

1/4 cup cornstarch

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

For the dough

1.5 cups, unbleached, all-purpose flour

1 Tablespoon granulated sugar

large pinch of kosher or Himalayan sea salt

1 stick (8 Tablespoons) of unsalted butter, cubed and very cold

1 teaspoon of vinegar (Distilled or apple cider)

4 to 5 Tablespoons ice cold water

For the glaze

1 egg yolk mixed with 1 Tablespoon of cream for the glaze

Demerara or other large crystal sugar

2 Tablespoons sliced almonds (Natural or blanched)

DIRECTIONS

I make my dough in a food processor. While admittedly it takes longer to wash the food processor than it does to make the dough, I just find it preferable. However, you can, of course, make the dough by hand.

Place the first 4 ingredients into the bowl of the processor. Pulse 15 times. Then add 4 Tablespoons of the ice water and the vinegar. Start processing. If the dough doesn’t appear to be quite coming together, add the last Tablespoon of water. Then run the machine just until the dough starts to come together.

Remove the dough from the processor and using waxed paper or plastic wrap, push the dough together into a ball. Then flatten into a thick disk. Refrigerate for 40 minutes if you will be using it right away. It can stay in the fridge for a day or two if well-wrapped. It can be frozen, although I never do that.

While the dough is resting in the fridge, combine all of the filling ingredients in a large bowl EXCEPT for the apricots. Mix them together until well combined. THEN add the apricot slices and using a spatula, gently mix them through the cream.

When you are ready to bake the galette, preheat the oven to 425 degrees F. Line a baking sheet pan with parchment.

If the dough has only been in the fridge for 40 minutes, you should be able to roll it out with ease. If it was in the fridge longer then you will need to have it sit on the counter for 10 to 15 minutes before you can roll it out without cracking it.

Lightly flour a counter or large Silpat baking sheet. Lightly flour the area where you will be rolling out the dough. Place the disk on top of the flour and sprinkle flour over the top of the dough. Roll out the dough from the center rolling outwards, turning the dough frequently. Add flour as needed to prevent sticking. You want to end up with a 14-inch circle. It doesn’t have to be perfect. This is rustic.

Carefully roll the dough back onto the rolling pin and transfer it to the pan with the parchment. It might overlap the sides a bit, but that is okay. Now carefully pour the apricot/mascarpone mixture over the dough in the center. Begin to pull up the dough over the filling but leaving a large opening in the center. Pleat the dough as necessary. (If you don’t like raggedy edges you, you can trim them using a small knife or pastry cutter. Sometimes I do – this time I didn’t.) I happen to love a good pastry dough, but you can cut the dough back, making a larger opening in the center with a smaller dough surround. Extra dough can be used to make a simple cookie with a bit of egg wash and sugar on top.

In a smallish bowl, add the cream to one large egg yolk and stir well. Brush the outside of the dough all around with the egg wash. Then generously sprinkle (from above) the Demerara or coarse sugar and the sliced almonds, if used.

Bake for 30 to 35 minutes or until the pastry is a golden brown and the cream filling appears to be set.

Remove to a rack to cool completely before serving. Ideally this is served at room temperature, but left-overs will need to be refrigerated.

Butternut Squash Curry

~ lisaandfrancescook ~ 2 Comments

My husband and I enjoy a good curry for dinner and this Butternut Squash Curry is absolutely wonderful. It’s so easy to make a delicious, satisfying and nutritious vegan meal with the right ingredients. I served this along with Basmati rice and a Smoky Eggplant Dal that I had made a few days previously. (Watch for the recipe coming soon.) Both of these dishes can be made ahead and reheated with no loss of flavor which makes them perfect to have in your fridge for those busy nights when cooking is the last thing that you want to do.

Because these dishes are spice-dependent, be sure to use only fresh spices. Whenever possible, grind your own. Whole spices last longer than pre-ground and the final product is so much better. Coffee or spice grinders are relatively inexpensive and you’d be surprised at how quickly you can create your own spice blends.

When I think of Butternut Squash, I generally think of autumn or winter. However, these days you can find many of what would otherwise be out of season fruits and vegetables. The other ingredients are all pantry staples for me. And if you enjoy South Asian and Mediterranean cuisine, you likely have many of these ingredients on hand as well.

The original recipe comes from Jamie Oliver. I enjoy his approach to food and his creativity, although his energy can be a bit exhausting at times. Nevertheless, I have taken several of his recipes, tweaked them a bit and have found them to be reliably good. Now I am not one of those food bloggers who thinks that everything is AMAZING! Nor do I think that everything has to be in order to enjoy making it and eating it. This, however, was a big hit in our house and will definitely be added to my make again revolving roster of dishes.

Butternut Squash Curry could be made with other squashes such as Red Kuri Squash or even sweet potatoes; however, depending on the squash you use, the skin may need to be removed before adding to the curry, unlike with butternut squash. This, as with most curries, should be served with rice and/or naan. You definitely want something to absorb all of that lovely sauce, as well as adding the necessary bulk to round out the meal.

The squash when roasted has a velvety texture with a natural sweetness that is the perfect foil for the spices. This curry is a winner and I hope that you will try it and let me know how it goes in the comments below.

RECIPE

Yield: About 6 servings depending on sides

INGREDIENTS

1 large butternut squash (about 1.2 kg) (Try to get squash that is relatively straight without a large bulb at the end. The bulb is hollow with seeds and you will end up with a smaller amount of squash than would be in a straighter, narrower squash.)

EVOO or Avocado oil

1 large onion, peeled and coarsely chopped

2 large cloves of garlic, peeled and lightly smashed

Fresh ginger root – about 4 cm, piece, peeled and left whole

1 teaspoon kosher salt

1 rounded teaspoon of coriander seeds

1.5 teaspoons dried fenugreek leaves (This beautiful herb, also known as Kasuri methi, has a slight bitterness with maple syrup undertones. It can be used as a seed, fresh or dried and is prevalent in Indian cooking. Do not try to substitute it with anything else.)

Rounded teaspoon of your favorite curry powder

1 teaspoon of Rajasthani chilli powder (Mirchi) (This gives a fragrant, medium heat. I love it and use it a lot, but if you don’t wish to buy it, you could add in ground red pepper to your desired level of heat.)

300g of ripe cherry or grape tomatoes left whole

2 rings of canned pineapple in juice or its equivalent in chunks

400ml of coconut milk

400g of cooked or canned chickpeas with some of the cooking liquid

DIRECTIONS

Preheat the oven to 400 degrees F. Wash the skin of the squash and halve the squash lengthwise. Make sure to use a sharp knife and cut through the bulbous hollow part first to make it easier. Scoop out the seeds and that gooky stuff that sticks to the seeds. Feel free to wash, dry and roast the seeds or otherwise discard them. Cut the squash into approximately 2 cm. chunks, skin and all.

Place in a roasting pan in a single layer without crowding and drizzle with about 1.5 Tablespoons of EVOO or Avocado oil and sprinkle generously with kosher salt and freshly cracked black pepper. Roast for 40 minutes to an hour or until softened and a lovely browned golden color.

While the squash is roasting, dry fry the chopped onion, garlic, ginger, coriander and curry powder in a non-stick frying pan on a medium heat, stirring until everything is lightly charred and the spices have “bloomed.”

Now add the whole tomatoes and the pineapple and cook for 10 to 12 minutes or until the tomatoes have softened and some have burst open and the pineapple has taken on some color. I like to gently scrape the pan with a wooden spatula to get up all of those lovely brown bits.

Remove the pan from the heat and put everything into a blender. Don’t wash the pan since you will be using it in a minute. Add the coconut milk and blitz until smooth. If the ingredients are still quite hot, place a towel over the top of the blender to prevent any possible volcanic activity. I didn’t have a problem, but I guess it can happen.

Once you have a smooth sauce, pour it back into the pan and add in the chickpeas and the liquid from the can. If you have cooked your own, add in about a cup of the liquid. Stir in the 1 teaspoon of slat and the fenugreek leaves. Bring the pan to a simmer and cook for about 10 minutes or until the sauce has thickened a bit.

Add in the roasted squash and gently stir it through the sauce. Cook on simmer for about 30 minutes. At this point, it is ready to serve or you can place it covered in the fridge for several days to reheat when needed.

Strawberry Pecan Muffins

~ lisaandfrancescook ~ Leave a comment

If you follow my blog, you will know that I have been making higher protein muffins that also happen to be gluten free, for the past year. I have one every day for breakfast as does my husband. These are especially great if you need to grab and go, which even as retirees, we do need to do on occasion. Most recently, I developed these Strawberry Pecan Muffins when my grocer had a bounty of beautiful strawberries at sale prices. It took a couple of tries to get them to the point where they are blogworthy, but here they are.

If for some reason you don’t like pecans, you could make these using walnuts. Strawberry Pecan Muffins should be made with fresh strawberries. As you will see from all of my protein muffins, I choose to use both natural almond flour (with the skins) and blanched almond flour (without the skins.) I find it has the best overall texture for my tastes, but you can, of course, use all of either. And while I used a small amount of mascarpone, feel free to substitute a vegan cream cheese or regular cream cheese, depending on your dietary restrictions.

All of these muffins, and the Strawberry Pecan Muffins are no exception, are very moist and full of fruit. They all freeze very well, so I only take out what we will eat over a 2-day period. This prevents spoilage and they defrost quite quickly. We also like to warm them in our microwave for 13 seconds, although your timing may vary according to your appliance. They could be warmed in an oven or just eaten as is, but I find that the warming enhances the fruit and nut flavors.

As you will see from the photos, these muffins are bursting with berries.

While not an outsized muffin, I think you will find that they are very satisfying, not overly sweet and will not lead to any sugar spikes. One muffin holds me all morning. Bake once and you have 12 breakfasts!

RECIPE

Yield: 12 regular-sized muffins

INGREDIENTS

1.75 cups, diced fresh strawberries

1/2 cup lightly pan-toasted pecans, broken into bite-sized pieces

3/4 cup fine natural almond flour

3/4 cup fine blanched almond flour

1/2 cup vanilla protein powder

2 Tablespoons peanut butter powder

Zest of 1/2 of a medium to large orange

1 teaspoon baking soda

1/2 teaspoon baking powder

Scant 1/2 teaspoon fine sea salt or kosher salt

1/4 cup brown sugar (I used dark but light would work too)

1/4 cup refined coconut oil, melted

3 large eggs

2 Tablespoons mascarpone cheese or alternative at room temperature

Rounded 1/2 Tablespoon strawberry jam or roasted strawberries

Splash of pure vanilla extract

1 teaspoon confectioner’s sugar, honey or agave

Directions

Preheat the oven to 400 degrees F.

Add the almond flour(s), salt, baking powder, baking soda, peanut butter powder and vanilla protein powder to a large bowl. Stir through to mix everything together.

Add in the diced strawberries and toasted pecan pieces and mix through gently, using a spatula, trying not to mash the berries.

In a small bowl, mix the jam, sugar and vanilla into the mascarpone cheese. Lightly beat the mixture with a fork or spatula to make it creamy and to add a bit of air. Set aside.

Using a medium bowl, add the brown sugar, orange zest, eggs and melted coconut oil. Whisk together until everything is incorporated. Pour the wet mixture into the dry mixture and gently fold through using a spatula.

Fill a muffin pan with parchment muffin liners. Using a spoon or cookie scoop, put one generous scoop of the muffin mixture into each muffin cup. This should fill about half of the cup liner. Place a nice 1/2 teaspoon of the mascarpone mixture in the center of each muffin. Then using the scoop, spoon or spatula, distribute the remaining mixture over the mascarpone filling. The cups should just fill to the top of the muffin liner or slightly below.

Give a slight bang of the pan against the counter to try to get out any air pockets. Place the tin into the preheated oven and bake for 5 minutes. Then without opening the oven, turn the heat down to 375 degrees F and bake for approximately 10 more minutes. Ovens vary, but the tops should be rounded and the muffins should be golden. Depending on how well you covered the filling, some may ooze out. Don’t worry about it. It will still be delicious.

Remove the pan to a cooling rack and allow them to sit in the pan for 10 more minutes. Then carefully remove the muffins still in their liners to finish cooling completely on the cooling rack. Once cooled you can freeze the muffins or place the ones you plan on eating over a two-day period in a plastic bag, stasher bag or airtight container. When ready to eat, zap the in the microwave for about 12 to 13 seconds. Now enjoy!

Strawberry Rhubarb Compote

~ lisaandfrancescook ~ Leave a comment

Rhubarb season has begun and I couldn’t be happier. Growing up, I always looked forward to summer and my mother’s Strawberry Rhubarb Compote. I ate it just as is or over pound cake with a dollop of vanilla ice cream or freshly whipped cream. It’s ridiculously simple to make and comes together in about 30 minutes or less. Having a jar of it in the fridge is like money in the bank. Even if dinner is only so-so, there is always a delicious dessert waiting quietly in that jar in the fridge.

Those tough but gorgeous purple red stalks melt into a puddle when cooked for only about 8 to 10 minutes. The result is slightly tart with just the right amount of sweet. Throw in some strawberries or raspberries (Fresh or frozen), some sugar and voila! Dessert!

It had been awhile since I had made this, so I went online and found Ina Garten’s recipe which is what I mostly have here. I am pretty certain that my mother kept hers simple with no added citrus or alcohol. But this version is quite as good as I remember eating as a child so that is why I have used it.

A slightly funny story about rhubarb, which while I enjoy it as a fruit, is actually technically a vegetable. My husband, son and daughter-in-law and I were at a vineyard in California which had an extensive garden. They were having a party for its members. As we were walking around, I saw what I thought was rhubarb since it is a favorite of Frances’ and mine. Since the vineyard people didn’t appear to use the things they grew, we asked if they would mind if we took some stalks. Frances and I were very pleased with ourselves and were looking forward to what we we bake with them. Unfortunately, we found out at the last minute that the rhubarb that we had picked, was, in fact, amaranth! Needless to say, we were rather disappointed, but glad of the discovery before we had baked it in a tart.

I love the tart/sweet fruitiness of rhubarb compote, but you are in control. So if you want it sweeter, just add another 2 Tablespoons of sugar.

For More Rhubarb Recipes:

Strawberry Rhubarb Pie

Rhubarb Frangipane Galette

Rhubarb Strawberry Tart with Walnut Crust

Harvest Food: Rhubarb Cake

RECIPE

Yield: About 6 servings

INGREDIENTS


2 pounds fresh rhubarb cut in ¾-inch chunks (6 to 8 cups)

1 cup granulated sugar

2/3 cup of water, preferably filtered

1/2 teaspoon kosher or fine sea salt

1 pound fresh or frozen strawberries, hulled and thickly sliced

1/2 pint fresh or frozen raspberries

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup orange juice

2 tablespoons Grand Marnier or Triple Sec or Cointreau liqueur (optional)

DIRECTIONS

Place the rhubarb, sugar, salt and water in a pot. Bring the mixture to a boil over medium high heat. Give it a stir and reduce the temperature to a simmer, cooking for about 10 minutes or until the rhubarb chunks start breaking down.

Remove from the heat and add all of the remaining ingredients. Allow to cool. This can be eaten warm, at room temperature or cold. It will last in the fridge for 1 to 2 weeks in an airtight container. Mine is always eaten long before!

Lasagna with Eggplant

~ lisaandfrancescook ~ Leave a comment

I know that eggplant is a controversial vegetable, beginning with the fact that it technically is a berry and, therefore, a fruit. It is a mystery to me how people can say with certainty that they “hate” eggplant or aubergine as it’s known in most parts of the world. Eggplant can be made at least 100 different ways, so for those of you out there who claim to hate eggplant, don’t give up trying it. My Lasagna with Eggplant and seasoned beef crumbles is “meaty” and delicious. The eggplant is tender and slightly sweet and is perfectly cooked to absorb all of the other flavors in the dish.

This version is vegetarian, since I use real cheese and, therefore, perfect for a Shavuot meal. The vegan crumbles could be left out entirely if you prefer. It could also be made using vegan cheese which renders the dish vegan instead of vegetarian. While my husband and I have grown to like some of the vegan meat substitutes, so far the cheeses haven’t quite hit the mark for me.

Lasagna with Eggplant reduces the fat and cholesterol of standard lasagna without compromising on flavor. There is no rich ricotta cheese used so this lasagna feels lighter and is lighter. The eggplant, however, adds a silky, meaty element. It also comes together quickly using ready-made sauce. There are so many good ones out there that I rarely ever make my own anymore. Could this be made using real sausage or ground beef or turkey? Of course. But not only is this version healthier, it complies with the laws of kashrut, unless you are of the tradition that eating this gives the world a false impression that you are mixing meat and milk.

My Lasagna with Eggplant was made using a tomato sauce; however, you could use a béchamel sauce if you prefer. To keep it vegan, use an unsweetened non-dairy milk such as oat, cashew or soy. I would not recommend using almond milk as it is too thin. And while the lasagna looks and tastes cheesy, I used only about 8 oz. of cheese for the entire pan, with majority being on the top.

As with all lasagnas, this can be made ahead and rewarmed. It can even be frozen, so it’s perfect for when you know that you have a busy week coming up. The only thing that I would change from the lasagna that I made is I would not use fresh lasagna sheets again. This is a personal preference, but the texture for me was a bit gummy. I much prefer the no-boil lasagna sheets that have made making lasagna an easy dish to throw together. But you do you. And if you are a purest who insists on boiling your own noodles, go for it. I just don’t see a need to complicate a dish when the rewards are slim to non-existent.

Give this Lasagna with Eggplant a try and see if it doesn’t tick all the pasta boxes in a lighter but oh so satisfying version. I served it with roasted asparagus, homemade pickles and bread and fresh fruit for dessert. Perfect. Well, okay, maybe there were a few cookies along side the fruit….

RECIPE

YIELD: About 8 to 10 servings

INGREDIENTS

About 4 Tablespoons of EVOO

3 eggplants, about 1 pound each

10 oz. ground “meat” crumbles

12 ounces fresh lasagna sheets or 9 ounces dried “No-Boil” lasagna sheets

32 ounces of your favorite pasta sauce (Fresh lasagna and no-boil lasagna sheets require extra sauce in order to cook properly.)

1 onion, peeled and chopped

3 large cloves of garlic, peeled and finely chopped

1 sweet or hot pepper, finely chopped

Small handful of flat-leaf parsley, chopped

2 Tablespoons tomato paste

1 rounded teaspoon each: dried basil, oregano

Kosher salt and fresh cracked black pepper to taste

About 8 oz. of your favorite cheeses, grated on the large holes or pre-packaged (Use some cheese that melts well such as mozzarella or scamorza and mix with cheese with more flavor such as pecorino, asiago, parmesan. There are many packages of Italian or Pizza mix cheeses if you don’t want to grate your own.) And if you choose to use more cheese, it’s your lasagna.

DIRECTIONS

Preheat your oven to 400 degrees F.

Slice the eggplants into planks and lay them out on a tray or cutting board. Liberally sprinkle them with salt and allow them to sit for 15 to 20 minutes. This will make the eggplants sweat and removes any bitterness. Once they are sweating, blot the eggplants with paper towels or a tea towel. This will remove any excess salt as well as any potentially bitter liquid in the eggplant.

Then lay the eggplant on top of parchment on a baking tray. Very lightly brush or spray the eggplant with EVOO or avocado oil. Roast for about 20 minutes or until they take on a little color and become pliable. There is no need to turn them over. Remove them from the oven and allow to cool slightly before assembling the lasagna. The eggplant will continue cooking in the lasagna. Turn the oven down to 350 degrees F.

While the eggplant roasts, add about 2 Tablespoons of EVOO to a medium sauté pan. Throw in your onions, garlic and pepper and 1/2 teaspoon of salt. Mix everything and sauté for about 3 minutes. Add in the tomato paste and mix that through. Once the vegetables have started to soften, add the “beef” crumbles, the parsley and the oregano and basil. Stir everything together and sauté for another 5 to 8 minutes, adding a bit more EVOO if it looks a little dry. If you want to add a good splash of red wine, I won’t tell. Remove the pan from the heat and set it aside until you are ready to assemble.

You will want to use a 9 X 13-inch pan or its equivalent. You’ve all seen pans of lasagna. Layer in about 1/3 to 1/2 cup of your sauce. Then depending on the lasagna you use, lay down one layer of the pasta sheets, pushing them into the sauce. Sprinkle lightly with some cheese. Then layer in some of the eggplant planks. Add on top half of the “meat” and more sauce to cover.

Then cheese. Repeat, making one more layer and end with a layer of pasta sheets, sauce and all remaining cheese. I like to drizzle the cheese with a bit of EVOO but its up to you.

Bake uncovered for about 30 minutes. The top should be nicely browned and the cheese should be melted and a bit oozy. Allow the lasagna to rest for about 10 minutes before cutting. If you are not serving it right away, lightly cover it with parchment or waxed paper. Once cooled, it can be covered with foil over the parchment and refrigerated or frozen. Reheat in a 325 degree oven.