Ayurveda’s Sweet Potato Bisque

Wishing everyone a wonderful Thanksgiving!

the fashionista cook

This soup was spicy, sweet and delicious.  This recipe was is for 2 servings, so I had to double it. It also noted that the potato skins can be added but, it will change the color of the soup. I discarded the skins and used heavy cream in instead of coconut milk since to make it more decadent. Also no one in my family likes it but me.

2 cups of vegetable broth

1/2 inch piece of gingerroot, peeled and chopped

1/4 cup of heavy cow’s cream or coconut milk

1 medium size or 2 small sweet potatoes or 2 cups skin optional

1/2 tumeric

dash of nutmeg

dash of salt and pepper, optional (I did use)

2 tsp of ghee (clarified butter) found in Whole Foods

extra cream or coconut milk for garnish

I baked the potatoes at 400F for an hour on a cookie sheet lined with foil…

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Layered Beef, Cabbage, and Potato Casserole

Comfort food! Great dish for a cold and snowy day. Another great recipe from Lidia Bastianich’s show, Lidia’s Kitchen. I have provided a recipe below with a good guess on the measurements.  It can easily be cut in half for 4 servings as I had to.

 

Layered Beef, Cabbage, and Potato Casserole

  • Servings: 8 to 10
  • Difficulty: easy
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Ingredients

For the pestata:

  • 6 garlic cloves
  • 1/2 cup sage leaves
  • 1/4 cup  fresh rosemary needles
  • salt
  • olive oil

For the casserole:

  • 3 to 4 pound beef, shoulder cut
  • 3 pounds red potato, sliced
  • head of cabbage, shredded
  • 2 cups or more of Fontina cheese, grated
  • 1 stick of butter
  • 1 cup of white wine
  • salt

 

Directions

  1. Place the garlic, sage, rosemary and salt in a food processor. Drizzle the olive oil while processing.  Should look like a pesto sauce.
  2. Slice the beef into 1-inch slices, and place in a bowl.
  3. Slice the potatoes with skin on, into 1/4 inch slices. Place in a separate bowl.
  4. Shred the cabbage and place in another bowl.
  5. Pour half the pestata in the beef, making sure each slice has marinate. Add salt.
  6. Pour the rest onto the potatoes, making sure all slices are marinated. Add salt.
  7. Layer half the potaotes in a buttered casserole. Layer haf the cabbage on top. Layer all the meat on top. Add the rest of the potaotes. And then add the rest of the cabbage. Pour the white wine over. Cover with foil and bake in a 375F degree oven for about 2 hours or more. Check for meat tenderness.
  8. Uncover and cover the top with the cheese. Place back in the oven uncovered. Bake for another 30 minutes or until the cheese is all melted and browned.

 

Braised Broccoli Rabe

A quick and easy side dish from Lidia Bastianich’s, Lidia’s Kitchen.

Wash and peel the ends of the broccoli rabe, like an asparagus. Add 3 tablespoons of olive oil in a large skillet with a lid. Slice 3 to 4 cloves of garlic and saute in the oil till fragrant. Add the broccoli rabe, teaspoon of hot pepper flakes salt and 1/2 cup of water. Cove and cook for about 10 minutes, turning occasionally.

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Spartan Chicken over Noodles

This is an easy chicken recipe that can be easily doubled, depending on the number of people. The red onions gives it a bit of sweetness while, the feta gives it a creamy texture which goes nicely with  pasta noodles. This was on Diane Kochilas’s new show My Greek Table.  I found a similar recipe on her website but it looks like she made some changes.   Here is that website..  Diane Kochilas

There’s not a lot of measurements given on the show, so I  tried to provide you with some as best as I could.   Enjoy!

 

Spartan Chicken over Noodles

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 1 whole chicken, cut into pieces or thighs and legs
  • 3 large red onions, finely chopped
  • salt and pepper
  • 3 to 4 cloves of garlic
  • 1/4 cup of water
  • 1/2 cup white wine
  • Feta cheese, crumbled
  • 1 tablespoon red wine vinegar
  • 1 tablespoon of dried oregano
  • 3 tablespoons Greek extra-virgin olive oil
  • 1/2 cup Kalamata olives
  • 1/2 cup fresh or canned tomatoes, chopped

 

Directions

  1. Heat the oil in a large pan over medium-high heat. Season the chicken with salt and pepper. Place in the pan and brown the chicken pieces on each side.  Set aside.
  2. Add the red onions and cook until translucent. Add garlic, and cook for another minute or two.
  3. Place the chicken back into the pan. Add wine, tomatoes, and water. Lower the heat to low and cover. Simmer for 40 to 50 minutes. Checking for tenderness.
  4. Meanwhile, cook the noodles in salted boiling water.
  5. Once the chicken is tender, add vinegar, cheese, oregano and olives.  Cover and simmer for a few minutes more.
  6. Serve over the noodles.

 

 

 

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Olla Gitana (Gypsy Pot)

This winter squash, potato, pear and chickpea stew was even better the next day. You might have to cook the chickpeas a little longer and I would taste for salt. It didn’t say to add salt to the stew in the recipe but, I thought it needed it. It is a wonderful protein-rich, and no meat stew. Adapted from Rustic Spanish by Paul Richardson.

 

Olla Gitana (Gypsy Pot)

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 pound dried chickpeas, soaked overnight
  • 1 bay leaf
  • 1 pound potatoes, peeled and coarsely chopped
  • 12 oz butternut squash or pumpkin, peeled and coarsely chopped
  • 3-4 ripe pears, peeled, cored and coarsely chopped
  • 12 oz romano beans or any other green beans, cut into 2-inch pieces

For the sofrito: 

  • 3 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tomato, peeled and finely chopped
  • 1 teaspoon cumin seed, ground in a mortar and pestle
  • salt to taste
  • 1 teaspoon pimenton (Spanish smoked pepper)
  • 1 handful fresh mint leaves

 

Directions

  1. Drain the chickpeas. In a stockpot, combine the chickpeas, 3 quarts of cold water and the bay leaf and bring to a boil. Reduce the heat to a medium-low and simmer for 45 minutes until the chickpeas are tender.
  2. Add the potatoes and squash and cook another 15 minutes.
  3. Add the pears and green beans and cook till tender, 4-6 more minutes.
  4. Meanwhile make the sofrito. In a frying pan, heat the oil over medium heat. Add the onions and saute for about 3 minutes. Add the garlic and saute for 1 more minutes. Add the tomato, cumin, 1 teaspoon of salt and the pimenton. Mix well, lower the heat and cook for another few minutes. Add the sofrito to the soup.
  5. Simmer gently, stirring occasionally, until the flavors have mingled and the chickpeas are completely soft. Salt to taste.
  6. Remove from heat and cover. Let it sit for about 10 minutes. Stir in the mint leaves and serve.

 

 

 

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Victoria Beckham

Victoria Beckham

Victoria Beckham short sleeve top
$365 – italist.com

Victoria Beckham coat
$3,685 – harrods.com

Victoria Beckham zip pencil skirt
$1,045 – net-a-porter.com

Vegetable Meatloaf

The great thing about meatloaf is that it can be served many different ways. Hot right from the oven for dinner or served cold for a buffet lunch or dinner. The recipe called for 40 minutes baking time but, it might depend on the oven. I had to cook it it a little longer, so I added an extra 10 minutes.   Adapted from The American Home circa 1950’s.

 

Vegetable Meatloaf

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 tablespoons chopped onions
  • 1/3 cup chopped green pepper
  • 2 cups grated carrots
  • 1 1/2 pounds ground veal
  • 1/2 cup cracker crumbs
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon dry mustard
  • 1/2 cup tomato juice

 

Directions

  1. Preheat oven to 400F.
  2. Mix onion, green pepper, carrots, and ground veal together. Add the cracker crumbs, salt, pepper, Worcestershire sauce, and mustard. Stir in the tomato juice.
  3. Shape into a loaf. Place in a oiled loaf pan and cover.
  4. Bake in the oven or 40 to 50 minutes. Uncover and bake for another 20 minutes.

 

 

 

 

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