Wednesday, May 13, 2009

a friendly recomondation & delicious combination - Thanks Laura!

"Hey Justyna, thought you might wanna try this...No kidding, I made this soup last night and it was one of the most delicious, easy meals to make. Just perfect with some Ace bread and a small green salad. Yum!" - Laura sweet potatoes, onion, garlic, cumin, chilies, fresh ginger, chicken broth, lime zest, sour cream, tomatoes, cilantro......all my favourite ingredients and all of them combined to make a deliciously fresh soup to eat anytime, any day, and more importantly during any growing season. I very rarely cook with recipes, but this one was handed to me, and I couldn't resist! Next time I'm going to make this soup even spicier... and probably skip the peanut butter!



INGREDIENTS

1/2 cup sour cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and cubed
1 tablespoon butter
1 onion, sliced
2 cloves garlic, sliced
4 cups chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root
1/4 cup smooth peanut butter
1 lime, juiced
2 tablespoons chopped fresh cilantro
salt to taste
1 large roma (plum) tomato, seeded and diced

DIRECTIONS
In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

marvelous 'for the meat eater' manacotti

Once again, forced to feed the carnivores in the household, I decided to stuff these tubes with meat and cheese...mmmm. A very simple recipe - saute, boil, stuff, bake! and realistically, these pasta shells can house any combination of veggies, tofu, or cheeses. There are hundreds of combinations, let your imagination run wild!
1. saute onions, chili, garlic, parsley and ground beef,
2. add diced mushrooms, red peppers, and zucchini
3. add chopped spinach
4. sprinkle feta cheese into mixture
5. boil the manacotti noodles al dente
6. stuff manacotti noodles, lay them down in layers in a baking dish
7. top with tomato sauce and top with more parsley and feta cheese.
8. bake for approx 30 min

Thursday, May 7, 2009

crispy crunchy stuffed with yummy!






you can buy egg roll wrappers anywhere these days, so basically you simply have to design your stuffing and roll away! Once again, I was inspired by 101 Cookbooks and satisfied with the outcome. I chose a chicken, mushroom, onion, parsley and Indian spices filling, and brushed each little pocket with oil to give it an extra crunch while baking.
1. saute onions, mushrooms, chillies, and any other sauces or spices you would like.
2. add finely chopped cooked chicken breast, and stir
3. fill egg roll wraps (*rolling instructions are on the package)
4. place on a sheet with parchment, brush each pocket with oil and bake for approx 20 min on each side, or until crunchy and brown.
5. vegetarian options available of course: try diced tofu instead of chicken. Yum!