Pumpkin chicken soup

This is one of those 'what's left in the fridge' recipes. I brought some pumpkin during the weekend and haven't been able to use it so decided to make a hearty chicken soup, something comforting for the cold winter days. 

These are the ingredients I used:

  • 2 cups pumpkin (cut in large chunks)
  • 2 Chicken breast (cubed) 
  • 1 cup mushrooms
  • 2-3 stalks celery
  • 2 carrots 
  • 2 cups cauliflower 
  • 3 minced garlic
  • 2 bay leaves
  • 2 tsp dry thyme
  • 1 tsp crushed red pepper flakes 
  • 2 liters of low sodium chicken broth
  • 2 liters water (you can replace with broth to make the soup even more flavourful)
  • 2 tbsp olive oil or coconut oil
  • Salt and pepper to taste

In a large pot sautéed the mince garlic until brown. Set heat to medium and add in the chicken pieces. Cook for a couple of minutes. Stir in thyme, pepper flakes and mushrooms. 

Add in the chicken broth, water and rest of the ingredients. Bring heat to medium high and once it starts boiling turn heat to low and simmer for 30 min approximately. Season to taste!

Indian Spiced Pea

This is so super refreshing in the summer and extra comforting in the winter because you can have this soup cold or hot! I tried this recipe from the Whole Pantry app a while back and modified it a bit:

Ingredients:

  • 5 cups sweet potato
  • 5 cups water or stock
  • 3 spring onions 
  • 1 tbsp coconut oil
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tbsp seeded mustard
  • 2 cloves fresh garlic minced
  • 1/2 tbsp freshly grated ginger
  • pepper to taste
  • 2 cups frozen (or fresh) peas
  • 1/2 cup fresh coriander (leaves only)
  • 1/2 cup fresh mint (leaves only)

In a pot, bring the water/stock to boil, add sweet potato and cook until tender.

In a saucepan warm the oil and cook the scallions until tender. Add in all spices, minced garlic and ginger. Simmer on medium low heat for 1-2 minutes until fragrant. Add 1/2 cup of water and peas into the mix. Stir for 5 minutes until the peas are cooked.

Once sweet potatoes are cooked, add in the peas mixture and fresh herbs. Using a stick blender, carefully puree until you reach desired consistency. Add in 1/2 cup of coconut milk or water to thin it down if desired.

Enjoy warm or cold!

Smoked Salmon Bites

AmokedSalmonBites_JL

A quick delicious protein rich snack: Smoked salmon, edamame hummus on whole wheat crackers. Sprinkled with oregano and freshly squeezed lemon.

Veggie Spring rolls

  • Rice paper (large if possible, they fit more goodies!)
  • Julienned carrot
  • cucumber
  • red pepper
  • Avocado
  • Lemon
  • Spring mix (and green veggies of your choice) stirred with some tahini + maple syrup + lemon + flax seed oil dressing (any dressing you like)

Follow rice paper instructions and add all the ingredients in your wrap, add some lemon juice to top it and wrap it up! You can really add whatever veggie combo you love, this is a super versatile, nutritious and easy to make meal!

Butternut squash carrot soup

  • 1 butternut squash (cut in big cubes)
  • 4 carrots (cut in big chunks)
  • 4 cloves garlic
  • 1 1/2 inch of fresh ginger 
  • 1 diced onion
  • 6 cups of water (or veggie stock)
  • coconut oil
  • salt & pepper
  • coconut milk (optional)
  • cinnamon (optional)

Heat the coconut oil in a large pot. Add in the onion and cook until brown. Add in the garlic and ginger and cook until flavours blend.

Add squash and carrots into the pot and pour in the stock. Bring into boil and simmer until vegetables are tender. Then with a hand blender, puree everything! Add salt and pepper to taste. You can also add some coconut milk to thicken the soup and make it more creamy.

Sprinkled some cinnamon on top ;)

Veggie spring rolls recipe found here

Veggie curry soup

Super simple nutrition packed soup. Perfect for the winter!

Here's what you'll need:

  • 1 cup red lentils
  • 4 tbsp red curry paste (approximately)
  • 1 red pepper
  • 1 can baby corn
  • 2 yams
  • 3/4 cup green peas
  • 2 Potatoes
  • 1 handful of spinach (Added at the end to avoid overcooking)
  • 1 1/2 Veggie broth box (You can add 1/2 cup water instead to avoid opening new box)
  • Coconut milk (optional)

Bring broth to boil and add in the red lentils and simmer for 15 min.

On the side chop red pepper, yams and potatoes. Stir in the pot along with canned corn and frozen peas. Cook at medium for another 10 min and finally add in the spinach and coconut milk to make the soup creamier.

Smoked salmon, parsley & cream cheese bites

  • Lentil hummus
  • Garlic & herbs cream cheese
  • Topped with parsley
  • Smoked salmon / smoked ham

Assemble and serve!

Holiday butternut squash soup

😄 Took me less than 20 min, super easy and simple! Recipe found in vitamix cookbook, I added some butter + cinnamon.

You’ll need:

  • 2 cups of veggie broth
  • ½ cooked butternut squash (I boiled mine)
  • ¼ of red apple (or pear)
  • ¼ small onion
  • ¼ tsp of sage
  • ¼ tsp of rosemary
  • ¼ tsp of nutmeg
  • ½ tsp of salt
  • 1/8 tsp of white pepper
  • 1 tbsp of vegan butter
  • Plus a dash of cinnamon at the end

Put everything in blender and blend for 6-7 min. If you don’t have a vitamix you can blend until purée, transfer to pot and heat for a couple of minutes (10-15) boil and simmer. 

Vegan spring rolls

VeganSpringrolls_JL

Vegan springrolls. Followed chef Roberto Martin’s recipe!

Dipping Sauce

  • Juice of 1 lemon
  • Juice of 1 lime
  • Juice of 1 small orange
  • 1 teaspoon minced or finely grated, peeled fresh ginger
  • 1 small garlic clove, minced
  • 1 cup low-sodium soy sauce
  • 1/2 cup water
  • Dash of Sriracha hot sauce (optional)

Spring Rolls

  • 1/2 head green cabbage, julienned
  • 1 bunch cilantro with tender stems, roughly chopped
  • 1 bunch scallions, green parts only, sliced on the bias
  • 15 fresh basil leaves, cut into chiffonade
  • 20 fresh mint leaves, chopped
  • 1 fat carrot, peeled, grated, and squeezed dry in a paper towel
  • 1 cucumber, peeled, seeded, and julienned
  • 1 red bell pepper, cored, seeded, and julienned
  • 1 yellow bell pepper, cored, seeded, and julienned
  • 2 firm avocados, halved, pitted, and removed from their skins
  • 2 packages spring roll wrappers (rice papers)

To make the dipping sauce:

In a bowl, whisk together all the ingredients for the sauce, adding the Sriracha sauce, if using, for a little extra kick.

To assemble the spring rolls:

  • Mix the first 9 ingredients in a medium bowl and set aside.
  •  Slice each avocado half into 8 even slices and set aside.
  • Select a dish or pan that is large enough for the rice paper to lie flat inside.
  • Inspect each rice paper carefully and discard any sheets that have holes or cuts. Add about 1 cup of very warm water to the dish or pan and soak 1 sheet of rice paper for about 20 seconds, or until the paper has softened but has not become completely “gummy bear” soft. Place the rice paper on a cutting board and rub it gently with your wet hands to flatten it and work in more water. Then….
  1. Place 1/2 cup of filling on the rice paper, slightly below the center, working from the edge closest to you. (Where the smile on a smiley face goes.) Top the mound with 2 avocado slices.
  2. Pick up the edge closest to you and fold the rice paper up and over the mound.
  3. Fold the right and left sides toward the center.
  4. Pull the spring roll gently toward you as you roll it up burrito style. Protect the spring rolls from each other with moist parchment paper. Repeat the procedure until all the avocado slices and filling have been used. Cover the spring rolls with plastic wrap and refrigerate.The spring rolls can be made up to 2 hours before serving. If each guest is to have their own dipping sauce, cut each spring roll in half at an angle just prior to serving. If the dipping sauce is to be communal, cut each spring roll into thirds just prior to serving.

 

Lentil Dalh Soup

Been craving to make lentil soup since forever! So found this recipe through AllRecipe site and decided to give it a try. Tweaked it a bit turned out amazing overall!

Ingredients:

  • ½ cup brown lentils
  • ½ cup red lentils
  • 8 cups water
  • 2 potatoes, peeled and quartered
  • 1 small onion
  • 2 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 3 tablespoons chicken bouillon powder
  • ¼ teaspoon turmeric
  • ½ teaspoon ground masala
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Preparation

Rinse lentils in cold water several times before adding to cooking pot. In a medium-size cooking pot, add lentils and water and boil for about 30 minutes.

Meanwhile chop carrot, onion and celery. Add quartered potatoes and cook until tender.

When potatoes are cooked, remove into a mixing bowl; mash and set aside. Add carrots, onion, celery, and chicken soup base to pot and simmer, covered, for about 30 minutes or until lentils are soft.

Add turmeric, ground masala, cumin, salt, and pepper. Simmer for another 15 minutes. Now add mashed potatoes, mix well and just bring to boil. Adjust seasonings to taste. Serve with toast, rice or by itself. Delicious and hearty!

Peruvian chicken empanadas

Pretty happy with how these turn out :) First time ever. At the beginning I thought the chicken was too spicy, too sweet but once it cooled down it tasted a lot like how I remember it in Peru. Started around 11am and finished (kind of, there’s still a lot of dough left but I didn’t have enough chicken) around 3pm. I was exhausted. But had fun along the way while I multitasked between getting laundry done and cleaning around.

THE INGREDIENTS:

For the dough:

4 cups of flour
½ cup of margarine
½ cup of vegetable shortening
¾ cup of liquid (mixed with evaporated milk +water and one egg)
1 tsp of salt

To close the empanadas:

1 egg yolk (glaze)
A bit of milk

Fot the chicken filling:

  • 1½ cup of chopped red onion
  • ¼ cup of oil (approximately)
  • ½ k (1lb 2 oz) chicken pieces (can be chicken breast, thigh)
  • Salt
  • Pepper
  • Paprika
  • 1 tbsp of aji amarillo paste
  • 3 boiled eggs cut in pieces
  • Pieces of olive (optional, i personally don’t use it)
  • 1 egg yolk

And now the fun part starts!

Mix the margarine with flour and shortening using a fork (DO NOT USE HANDS). Form the dough (just fingers). Wrap it up and let it stand in the fridge for at least an hr.

The chicken breasts: Heat the pot, add some oil. When oil is heated as well, stir in the onion pieces and let them brown. Then add the chicken pieces. When almost cooked add the aji amarillo sauce, some salt and pepper to taste along with a dash of paprika. I like to shred ihe chicken at the end so it will blend in with all the flavors even more.

Getting the shape and size to fill in the chicken!

Empanadas off to go! Bake time (200ºC for 20-25 min).

Let it cool for 10 minutes. Sprinkle some powder sugar on top and squeeze a bit of lemon juice on top while eating