Tag Archive | rosemary

Curried Carrot Soup

You aren’t going to believe how delicious this soup is!  The best part is it took less than an hour to make it.

Ingredients:

1.5 pounds of carrots, chopped (helpful hint… the smaller you cut the carrots, the less time they take to cook)

1 small onion, chopped

3 cloves of garlic, chopped

1 avocado

1 tsp. yellow curry powder

1 tsp. red curry powder

raw pumpkin seeds ( I used a handful)

1 tbsp. fresh rosemary

4 basil leaves

Chives for garnish

4 cups water (you could use milk, cream, coconut milk if you wish)

2 tbsp. olive oil

2 tbsp. lime juice

Put your pot on the stove over a medium-high heat.  When it is hot, add the olive oil.  When it gets shimmery it is ready.

Add the chopped carrots and onions. Stir them around so they get coated in olive oil.

Let them cook a couple of minutes then add your chopped garlic.

Let them cook until the onions and carrots start to caramelize.

Add the water and let it come to a boil.

Turn it down so it won’t boil over.

I added the herbs at this point.  I also added the curry powders.  Stir to mix in.

Let it simmer until the carrots are soft.

Once your carrots are soft, it is ready.  You can eat it like it is or your can blend it all together.

I chose to blend mine together.  I used a hand blender (you know, that boat motor looking thingy).  You could use food processor or blender.  Whatever you have handy.

Blend it up.

Stir in, by hand,  the lime juice and pumpkin seeds after you blend it.

Right before you serve it, add some sliced avocado to the bowl of soup and sprinkle it with some chives.

Curried carrot soup

Curried carrot soup

Trout & Butternut Squash

I don’t know if I have mentioned this or not, but I am not fond of cleaning up after I’ve made a meal.  I do my best to keep the number of pots and pans to a minimum when cooking.  I did a superb job of it when I made this meal.  I used one baking pan and since I used parchment paper clean up was a cinch!

I took my butternut squash and put it on a parchment paper lined baking pan.  I poured a couple of tablespoons of olive oil over it.  I added some fresh rosemary, thyme and sage and a bit of salt.  Tossed it all together and pushed it to one side of the pan.

I took another piece of parchment paper and put two pieces of trout on it.  I sprinkled them with some ground chipotle and rosemary and drizzled some lime juice over them.  I folded the parchment paper around it and put it on the other side of the baking pan.

I baked them together for about 45 minutes at 375 degrees.  I like my veggies to still be a bit firm.  So if you want yours well done, I suggest cooking the squash about 15 minutes or so first then putting the fish on.  Oh, and however long you cook it, turn the squash halfway through the cooking.

Trout

Trout

IMG_3095

Squash and trout

Squash and trout

Plated sqaush and trout

Plated squash and trout

Salmon Pizza, Yes I said Salmon Pizza

I needed to use some mozzarella cheese I’ve had in the freezer.  What came to mind? Pizza!

I’d like to say I planned for my pizza to turn out this way, but I did not.  I used what I had on hand and it just so happened what I had on hand was perfect!

I started with a flax meal crust.  Click here to see my post for that recipe.  For the sauce I used a simple tomato basil sauce.

First I chopped some onion, kale, swiss chard, cayenne pepper, basil, rosemary and oregano

chop veggies

chop veggies

I have found it easiest to roll the rosemary and oregano in the basil leaves then chop them.

I sliced some salmon kind of thin.

Slice Salmon

Slice Salmon

You can see how unevenly I sliced it.  Man, I thought I did a better job than that! Oh well.

Next spread some tomato sauce on your flax meal crust.

Lay the Salmon on the pizza

Lay the Salmon on the pizza

Then add your veggies.

Add veggies

Add veggies

Add cheese

Add cheese

Add cheese

Bake it at 425 degrees for 10 to 15 minutes or until it reaches the desired amount of brown.  It took mine 12 minutes to reach perfection.

Browned Pizza

Browned Pizza

Plate it and eat it up!

Plated Pizza

Plated Pizza

Sweet Potato Ginger Soup

My sweet potatoes are ready!  I’m so excited!

Sweet Potato Vines

Sweet Potato Vines

I dug around underneath the vines and pulled out a beautiful potato!

First sweet potato of 2012

First sweet potato of 2012

I scrubbed it clean and chopped it up.  I put it in a pot of water with a carrot, onion, fresh chopped ginger, rosemary, some left over cooked chickpeas, red bell pepper and a couple of fresh cayenne peppers.  I also threw in about 1/4 a teaspoon of red curry powder.  I cooked it until the potatoes and carrots were done then processed them until it was smooth.  When I served it I put some pumpkin seeds in it.  It was wonderful!

Sweet Potato Ginger Soup

Sweet Potato Ginger Soup

Spiced Vinegar – Great Homemade Gifts

I like to take my excess peppers and make spiced vinegar.  They make excellent gifts and are a cinch to make.

I cut some cayenne and jalapeno peppers and added some thyme and rosemary.  I didn’t have any cloves of garlic.  I only had the minced stuff I bought at Costco.  I poked everything into the bottle and poured vinegar over it.  That’s it.  See, I told you it was easy!

Buy some labels, print them up and slap one on.  Voila, beautiful gift.  The best part is… It will last a very long time.  All they have to do is add vinegar when it gets low and it is renewed!

Put goodies in the bottle

Put goodies in the bottle

Add vinegar

Add vinegar

It will take a week or two before it is ready.  Put it in the refrigerator and let it get delicious!

Homemade Whole Wheat Hamburger Buns in 30 minutes

I made my own buns tonight.  It was an experiment gone right.

salmon burgers on homemade buns

salmon burgers on homemade buns

I used the whole wheat dinner roll recipe I posted on March 19th.  https://hoecakesandhemlines.wordpress.com/2012/03/19/fast-whole-wheat-rosemary-dinner-rolls-in-30-minutes/

Ingredients:

1 1/8 cups warm water

1/3 cup olive oil

2 tbsp yeast

1/4 cup honey

1/2 ts salt

1 egg

1 tbsp vital wheat gluten

3 1/2 cups whole wheat flour

2 tbsp chopped fresh rosemary (can use dried or really the herb of your choice)

Directions:

Mix water, oil, yeast and honey.

Set aside for 15 minutes.

Add salt and eggs.

Mix gluten with flour and gradually add to the wet ingredients.

Shape into hamburger buns.

shape into buns

shape into buns

Cover with a towel and let rise in a warm, draft free place for 10 minutes.

Bake for 10-15 minutes (until golden brown) in a 400 degree oven.

I made the rolls bigger (hamburger size).  Basically, I made four out of the recipe for a dozen rolls.

Hot Buns!

Hot Buns!

I made some fabulous salmon burgers with it.  I also baked some zucchini and potato chips.  Tonight’s meal was low-key but high flavor!

I cooked the salmon burgers with sage and jalapeno.  I sliced open the buns and put a little cheese on one side and mustard on the other.  I used swiss chard instead of lettuce.  They were great!  The only thing that wasn’t either homemade or home-grown was the salmon burger.  Thank you Costco for the lovely salmon patties!

Salmon burger

Salmon burger

As for the zucchini and potato chips I… sliced up one zucchini and potato (both home-grown), tossed them in some coconut oil, put down a sheet of parchment paper on the cookie sheet and spread the zucchini and potato.  Then I seasoned them with garlic powder, ground chipotle and black pepper.

Put them into a 400 degree oven (preheated from baking the buns) for about 25 minutes or until crisp.

baked zucchini and potato chips

baked zucchini and potato chips

I garnished ours with a few fresh okra from the garden.  We love okra!

Curried Chicken & Veggies in under 30 Minutes

This dish is delicious.  I am eating it as I am typing this.  Make no mistake.  This post will take longer than expected for me to type.  It is hard to tear myself away from this dish.  It is wonderful!  Even better, it is simple to make.  Believe me after working all day I don’t want to make a complicated dinner.  I don’t know if you have noticed or not, but the meals I prepare are simple.  I like simple.  Life is hard enough, let’s keep cooking fabulous meals simple!

Ingredients: (these are the amounts I used, change whatever you want)

2 chicken breasts, chopped into bite size pieces

3 carrots, sliced

1 medium onion, sliced

2 medium red potatoes, chopped into bite size pieces

4 cups raw Kale, chopped.

1 jalapeno, chopped (you decide for yourself if you want the seeds or not.  I wanted them)

fresh rosemary

fresh thyme

fresh oregano

fresh Thai basil

1 tbsp coconut oil

2 cups chicken (or vegetable) stock

2 tsp ground turmeric

2 tbsp red curry powder

2 tbsp arrow root or corn starch

Toss your potatoes in a preheated pan with the coconut oil and stir.

Add carrots, stir.

Add onion, stir.

Add jalapeno, stir.

Jalapeno

Jalapeno

Add stock, stir.

Add herbs, stir.

Add stock

Add stock

Add chicken (if your chicken is bite size it won’t take long to cook all the way through), stir.

Add Chicken

Add Chicken

Add spices, stir.

Spices

Spices

Add kale, stir.

Add kale

Add kale

When your potatoes and carrots are cooked dissolve the arrow root in a little water and pour into pan to thicken the remaining stock, stir.

Cook it for a couple more minutes allowing it to thicken into a sauce.

Allow to thicken

Allow to thicken

Serve warm!  You have a complete meal in there.  Well, after we paired ours with a Milk Stout, we had a complete meal. Meat, Veggies, Starch, Dairy.  I have to brag a little bit, all the veggies except the carrots were fresh from the garden.  All the herbs were fresh from the garden.

Serve it warm

Serve it warm

Enjoy it! I know I am! MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM