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Spicy Pumpkin Soup

December 27, 2010 by Renee

Pumpkin Soup


We love the fine line between sweet and savory that an ingredient like pumpkin conveys. In our pumpkin soup, we created  a balance of sweet and spicy with the addition of curry and cayenne but added  honey and milk  for a rich, creamy soup. The sour cream added right at the end gave the soup a luxuriously velvety finish while the fried onions added a chewy and flavorful mouthful.

This soup is perfect for a cold snow day, like today!

 

Makes 1 quart of soup

Ingredients

3 tbs. olive oil

1 yellow onion, ½ chopped, ½ sliced for garnish

1 garlic clove, minced

3/4 tsp. curry powder

1/2 tsp. coriander powder

1/4 tsp. cinnamon powder

1/4 tsp. ground nutmeg

1/8 tsp. cayenne pepper

¼ cup honey

2 cup  vegetable stock

1 15-oz. can pumpkin puree or 2 cups fresh pumpkin puree

½  cup whole milk

Salt and pepper to taste

Sour cream for garnish

Method

In a small frying pan over medium heat, add 1 tbs. olive oil. When hot, add the sliced onions and fry until crispy. Set aside.

In a medium saucepan, heat the remaining 2 tbs. olive oil over medium heat. Add the chopped onion and garlic. Sauté until softened. Add in the spices and the honey. Cook for another minute.  Add stock and pumpkin puree, mixing thoroughly. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer soup for 10 minutes. Add the milk and continue to cook for 5 minutes more.

Into a small bowl, ladle soup and add a dollop of sour cream and a sprinkling of fried onions.

 

Filed Under: Eat, Featured Posts, Appetizers, Soup and Stews Tagged With: Cinnamon, Contest, Curry, Gluten Free, Kosher, Nutmeg, Recipe, Soup, Sour Cream, pumpkin

Quinoa, Apple, and Dried Cranberry Salad with Honey- Curry Vinaigrette

December 26, 2010 by Renee

Our curried quinoa salad is a variation on this recipe from Jennifer of Savor the Thyme. She was motivated to try something new from My Spice Sage, Goji Berries , for her December Progressive Party submission to Kitchen Play.

While we did not happen to have any Goji berries today, we did have dried cranberries and they added that sweet, chewy texture along with  the other zesty ingredients to our quinoa salad.

Here’s our take on this very easy, yet very tasty dish that would be perfect served as a salad or as a cold side dish. The vinaigrette is delicious and would make an excellent marinade for chicken or seafood as well.

 

Quinoa:

1 cup cooked quinoa

½ cup fresh baby spinach leaves, chopped fine

¼ cup dried cranberries

¼ cup pine nuts, toasted

1 small apple, diced

Vinaigrette (Makes about 1 cup):

½ cup canola oil

4 tbs. red wine vinegar

1 tbs. honey

2 cloves garlic, minced

1 shallot, minced

½ lemon, zested

½ tsp. Dijon mustard

¼ tsp. garam masala

1 tsp. turmeric

salt and pepper to taste

¼ cup lettuce leaves of your choice (we prefer baby mesculn)

Combine the quinoa, chopped spinach, dried cranberries, pine nuts, and the apple.  Set aside.

Wisk together the ingredients for the vinaigrette until blended.

Combine the quinoa with the vinaigrette until it is well coated.

You can now serve it alone as a cold side dish, or top with lettuce and serve as a salad course.

 

 

Filed Under: Eat, Featured Posts, Appetizers, Sauces, Dressings and Condiments Tagged With: Apple, Contest, Cranberry, Curry, Gluten Free, Kosher, Quinoa, Recipe, Salad, Vinaigrette, honey

Cardamom Goat Cheese Phyllo Triangles with a Spiced Maple Yogurt Sauce

December 26, 2010 by Renee

Cardamon Cheese Triangles

Maple and bacon go really well together and we couldn’t help but think that a party platter with cheese triangles would be a perfect pairing for this incredible sauce. It will be a hit at your next party for sure. Who can resist?

 

Ingredients

Filling:

6 oz. goat cheese, softened

1 tbs. honey

1 ½  tsp. ground cardamom

6 Sheets of phyllo dough

½ stick butter, melted

Sauce:

1 cup Greek yogurt, vanilla flavored

1 tbs. maple syrup

1 tsp. pumpkin pie spice

3 slices of bacon

Method

Preheat the oven to 350 degrees.

In a small bowl, combine the goat cheese, the honey and the cardamom until well blended. Set aside.

Arrange the bacon in a frying pan and cook until crispy. Crumble or cut into bits. Set aside.

Brush each sheet of phyllo dough with the melted butter and layer together. Brush the top layer with butter and cut the phyllo into three strips and again into four squares.  Add a dollop of the cream cheese mixture onto the phyllo square and fold into triangles pinching the edges to seal shut.  Brush each finished triangle with butter.

Place triangles onto a baking sheet and bake for 15- 20 minutes until golden brown.  Cool on a baking rack.

In a small bowl, combine the yogurt, maple syrup and the pumpkin pie spice.

To serve, spread a spoonful of the yogurt sauce on the bottom of a plate, arrange the phyllo triangles and sprinkle with the bacon.

 

 

Filed Under: Eat, Featured Posts, Appetizers Tagged With: Cardamom, Contest, Goat Cheese, Kosher, Maple, Recipe, Yogurt, phyllo

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