Simon Majumdar's Life Saving Dahl

It is very easy to say that this is my favorite soup I've ever made when I am sick.

Eating this soup when you are sick, makes you forget the sickness instantly. All of a sudden, you can move your once achy muscles again, you can breathe through your nose, you can smell, you can taste, your sore throat disappeared. It really is incredible.

Unfortunately, they come back about an hour after you are finished, but some relief is better than none.

I found out about this soup and Simon Majumdar after listening to The Alton Browncast, AKA my new current listening obsession. Simon sounds lovely. I also ordered his book "Eat My Globe." It's a lovely read so far. I want to propose that he and I write "Eat My Gluten Free Globe" next. No one take my idea, or I will send you to court. This is in writing. :P

Anywho... on to this Life-Saving Soup....

Life Saving Dahl
Adapted from: Simon Madjumdar

Ingredients:
1 cup of red lentils (Toasted first in a dry pan. I use my fingers to stir and when it is too hot to touch, it is done)
1 unwaxed lemon chopped in quarters
1 onion sliced

1 cup frozen peas
2 cardamom pods (I used ground cardamom, around 1 tbsp)
2 cloves (I used ground cloves, around 1 tsp)
1 cinnamon stick (I used ground cinnamon, around 1 tbsp)
3 cloves garlic
3 fresh green chillies
2 inches of fresh ginger
1 tsp each of ground turmeric/ginger/cumin/coriander seed/hot chilli powder
½ tsp salt
1 tsp sugar
1½ Pints of water or stock (I used chicken stock)
1 Bag of spinach (washed)

1 lb chicken breast (Free Range), cut into 1/2 inch cubes

Instructions:

1. Saute chicken cubes in olive oil until cooked all the way through. Put on plate and set aside.
2. Make a paste by blending the ginger/garlic/fresh chilli with a little salt and water.
3. Put 2 tablespoons of oil into a hot pan and when it comes to heat, add the cardamom, cloves and cinnamon stick. Cook for 1 minute on a low heat until they release their flavor.
4. Add the onion and cook until it begins to soften and turn golden.
5. Add the ginger/chilli/garlic paste and cook for two to four minutes until it loses its rawness.Add the ground spices, sugar and salt and mix well with the onions and cook out for 4 mins until the spices lose their rawness. If the mixture begins to stick add a little water.
6. Add the lentils and mix well so all the pulses are covered with the mixture.
7. Add 1½ pints of water/stock and the quartered lemons and simmer for 30 mins until the lentils have broken down. Add more water if it sticks. Some lentils may take a little longer.
8. 15 minutes after adding the stock or water, add the frozen peas and chicken. Cook for at least 15 more minutes.
9. Add the spinach, cover and allow to wilt.

Enjoy and feel better!!

Roasted Cauliflower and Parsnip Soup

This soup is incredible! It's pretty easy too. I got an Immersion Blender for Christmas, and have been blending up a storm. That thing is incredible. I prefer this to a blender any day, even for smoothies.

It's nice when you are making sauces and soups because you don't have to pour hot liquid into the blender and perhaps burn your hand... or burn your whole kitchen when the top comes off when you are blending. (I've seen my mom do it... it's a crazy, hot mess.) I highly recommend buying that. It really does step up your cooking game.

Okay, so on to the soup. It's creamy. It's savory. It's light and delicate. 

We made it for our meal and soon realized that it needed something to go with it. We ended up making bacon and spinach paninis, which I highly recommend as a side. Troy added cheese to his the second day and crumbled bacon in it. This also tastes delicious and very much like potato soup. Serve it up however you would like! It's so darn tasty.

Roasted Cauliflower and Parsnip Soup
Adapted from: Spoon Fork Bacon (One of my favorite food bloggers!)

Ingredients:

1 head of cauliflower florets, roughly chopped
2 parsnips, peeled and roughly chopped
2 shallots, peeled and quartered
3 garlic cloves, peeled and smashed
2 tablespoons minced thyme
1 tbsp minced sage, plus more for garnish
3 tablespoons extra virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
3 cups vegetable or chicken stock
1/4 cup sour cream** (I made mine dairy free/vegan... See Below)
salt and pepper to taste

Directions:

1. Preheat oven to 375˚F.
2. Spread cauliflower, parsnips, shallots, garlic, sage, and thyme onto a baking sheet, in a single layer, and drizzle with oil. Sprinkle with cumin, paprika, salt and pepper and toss everything together until the vegetables are well coated with oil.
3. Roast vegetables for 25-30 minutes, tossing vegetables around 15 minutes into the roasting process.
4. Meanwhile pour stock into a medium pot and bring to a simmer. Lightly season with salt and pepper.
5. Once vegetables have roasted through and stock is hot, use immersion blender to puree.
6. Puree mixture for 3 to 5 minutes or until the mixture is smooth. Add more stock and continue to puree if necessary.
7. Transfer the mixture into the pot that the stock was in and bring to a light simmer. Stir in sour cream and adjust seasonings.
8. Top each bowl with a drizzle of extra virgin olive oil and fresh sage leaf and serve.

**For the dairy free/vegan sour cream:
Take 1 container of Plain Coconut Milk Greek Yogurt (6 oz) and combine it with 3/4 tsp of lemon juice. Stir together and let chill in refrigerator, covered, for at least 30 minutes.
Many thanks to Cassidy's Craveable Creations for coming up with this alternative!!

Enjoy!!

Sesame Avocado Spring Rolls

I was feeling in the mood for something new, something fresh, something healthy and packed with vegetables, and then I stumbled upon these delicious spring rolls! Sesame crusted avocado and cabbage spring rolls?!? Yes, please.

I had never made spring rolls before, but they are quite simple. I can't wait to try my own rendition of these. Naturally Ella does a brilliant job of combining a simple, tasty treat. I would recommend not using as much lime juice, a half a lime will do. If you want this recipe to be more healthy, just skip the pan-frying of the avocado and just roll it in the sesame seeds. They shouldn't have a problem sticking. These would also be great with chicken or pork strips. Oh! Another added bonus is that they are Gluten Free, Dairy Free, Egg Free, Soy Free, and Vegan.

Sesame Crusted Avocado Spring Rolls

Adapted from: Naturally Ella

1/2 head red cabbage

1 carrot, shredded through grater

Juice from 1/2 lime

1 tbsp honey

2 ripe avocados

1/4 cup sesame seeds

1 tbsp sesame oil (olive works too)

6-8 spring roll wrappers

1/4 cup cilantro

Soy Sauce or Coconut Aminos*

1. Shred cabbage and carrot and toss with lime juice and honey. Set aside.

2. Slice avocado in half, remove pit, and slice down the middle length-wise. Remove skin, and slice into 1/2 inch slices.

3. Roll slices in sesame seeds until covered.

4. Heat oil over medium-high heat and place avocado in skillet. Cook until golden brown, about 2 minutes on each side.

5. Fill bowl with hot water to dip the spring roll paper in (a bowl that is wide enough to submerge the entire paper in works best).

6. Soak rice paper for 10-15 seconds (not too soft, just pliable), and place on cutting board or counter.

7. Place a small handful of the cabbage-carrot mixture in the center of the spring roll, and top with avocado and a sprinkle of cilantro.

8. Roll the spring roll by tucking one side over the food in the middle, fold in the sides, and continue rolling. You can roll them pretty tightly. It's surprising that they are tough to break.

9. Slice in half and serve with soy sauce or coconut aminos.

* Coconut Aminos are a great substitute for soy sauce for those of you who might be allergic to soy, like I am, or for those who are avoiding high-sodium foods. It looks and tastes exactly the same and is much better for you. You should be able to find it in Whole Foods, Earth Fare, or something similar. 

Enjoy!!

Roasted Radishes Recipe

After one of my Farmer's Market adventures, I roasted some radishes.

They were amazing.
My whole family loved them, even my picky dad and brother. Raw radishes are usually bitter and spicy, but when they are roasted, they transform into a savory and sweet flavor. I would have never thought to roast radishes until I saw spoonforkbacon's recipe for them. This is one of my favorite food blogs. Her food is incredible.

Roasted Radishes Recipe:

2 bunches of radishes, washed and trimmed, cut length-wise
2 1/2 tbsp olive oil
1/2 lemon, juiced
salt and pepper, to taste

1. Pre-heat oven to 375 F.
2. Toss all ingredients together in a bowl and season with salt and pepper.
3. Spread onto baking sheet. Bake until radishes have crisp, brown edges and are tender.

Such an easy and quick recipe! You must try it! Make sure to visit the original recipe. Her pictures are beautiful. http://spoonforkbacon.com/2013/05/roasted-radishes

xoxo

Allergy Free Banana Nut Muffins

Today I made a version of Chocolate-covered-Katie's Single Lady Cupcakes in the form of Banana Nut Muffins and they were delicious. The single lady cupcakes are great because it makes one big serving or two normal-sized servings. These muffins are great because they are quick and easy so you can make them in the morning and finish getting ready while they bake! You won't feel bad for eating 15 muffins within 3 days either, because you are only making two. Another thing I like about them is that there are no special ingredients, these are things I always have stocked.