Yellow Curry Paste

Yellow Curry Paste

Amazingly good and worth the trouble.

Coat lightly with oil, then roast for 45 minutes at 350 degrees:

1/2 - 3/4 c. garlic cloves, wrapped in foil
5 lg. shallots
4" ginger root, thinly sliced and single layered in foil (remove after ~20 minutes)

Process roasted garlic, shallots, and ginger with the following spices until well blended:

3 T. sambal oelek (fresh chili paste)
3 T. lemongrass paste
3 T. turmeric
3 T. yellow curry powder
1 T. pink Himalayan salt
2 t. ground coriander
1/3 c. cilantro

Store in tightly sealed container in refrigerator until ready to use.  I froze 3-4 T. batches in snack baggies for quick use. 

Indian Spice Butternut Squash Soup

Indian Spice Butternut Squash Soup

Serves 4

Double roast the squash.
1st roast: 
Place 1/2 squash face down in a roasting pan with about 1/4" of water, then roast at 350 degrees until flesh is fork tender (35-45 minutes).

2nd roast: 
Remove flesh and place in a dutch oven.  Stir in 2-4 T. coconut oil and return to oven.  Roast for another 20-30 minutes, until edges are slightly browned.  

Puree the squash in a blender or processor til flesh is smooth.  Transfer to a soup pot and stir in the following:

4-5 T. yellow curry paste
1/2-1 T. garam masala spice blend
1/2-1 T. tandoori spice blend
4 c. water
3-4 T. chicken base

This one has deep, complex flavors plus a bit of a kick.  Bon appetit! 

Sweet Cream Butternut Soup

Sweet Cream Butternut Soup

Serves 4

Double roast the squash.
1st roast: 
Place 1/2 squash face down in a roasting pan with about 1/4" of water, then roast at 350 degrees until flesh is fork tender (35-45 minutes).

While the squash is roasting, peel and core the following, then roast at 350 degrees for 20 minutes:
2 anjou pears
1 honeycrisp apple

2nd roast: 
Remove flesh and place in a dutch oven.  Stir in 2-4 T. coconut oil and return to oven.  Roast for another 20-30 minutes, until edges are slightly browned.  

During second roast, in skillet on medium heat, simmer until thickened:
2 T. butter
1/2 c. heavy cream
1 T. pure maple syrup

Puree creamed fruit and double-roasted squash.  Add:
1 can coconut milk
1 1/2 c. water
3-4 T. chicken base

This is a smooth, creamy, sweet soup.  Serve with pumpkin bread croutons for a starter course, or with a Fall Flatbread Sandwich for a satisfying lunch.

Tandoori Spice Blend

Tandoori Spice Blend

3 T. smoked paprika
1 T. turmeric
1 t. garlic powder
1 t. nutmeg
1 t. cayenne
1 t. ginger
1 t. cumin
1 t. clove

Blend well.  Store in tightly sealed container. 

Garam Masala Spice Blend

Garam Masala

1 T. cumin
1 t. coriander
1 1/2 t. cardamom
1 1/2 t. black pepper
1 t. cinnamon
1 t. cloves
1/2 t. nutmeg

Blend all spices and store in an airtight container.  Use in any recipe that calls for Garam Masala.

Sweet Potato Hash Browns

Sweet Potato Hash Browns

Serves 2-4

2 T. coconut oil

1 medium sweet potato, peeled and coarsely shredded

Heat coconut oil on high in non-stick skillet.  Sprinkle shredded sweet potato in pan, distributing evenly for one large patty (if you prefer 4 smaller patties rather than one large one, that works too!)

Salt

Pepper

Sprinkle with salt and pepper to suit your taste (I go heavy on the pepper!) Fry on high for a minute or two, then reduce heat to medium and continue frying until patty is crisp on bottom and holds together.  Evenly space 2-4 pats of butter across the patty, then flip.  Fry on med-high heat until crisp.  

Remove from pan and serve warm.  

**If you're so inclined, after flipping, sprinkle the patty lightly with brown sugar.  As it cooks, the sugar melts and sort of caramelizes.  This offers a SPLENDID contrast to the pepper!

Lemongrass Carrot Soup

Lemongrass Carrot Soup

serves 2

4-5 carrots, diced
1 T. butter
2 T. coconut oil

Saute in a small soup pot until carrots are tender and browned (pan fried carrots...YUM!).  Add the following ingredients and simmer for 10 minutes:

1 t. coriander
1 t. lemongrass
1 t. galangal
2 t. turmeric
1 T. key lime juice
1 T. chicken soup base
1 c. water

Liquefy in food processor.  Return to soup pan and add:

1 T. key lime juice
1/2-1 c. water (to desired consistency)
1/4 c. heavy cream

This is a good opportunity to remind you that I cook by the dump-n-pour method, so my measurements are almost always estimations.  I do multiple tastings throughout and adjust until I find the balance of flavors I was looking for.  So...I encourage you to start with what's here, but don't be shy about increasing or decreasing an ingredient to suit your taste buds!

This soup a great accompaniment to grilled Saratoga, roasted brussel sprouts, and sweet potato hash browns!

Underground Soup

Underground Soup

serves 8

1 medium beet

1 medium turnip

1 medium onion

3 cloves garlic

2 parsnips

1 small sweet potato

1 medium russet potato

Dice all the vegetables, coat with coconut oil, salt, and pepper.  Roast at 350 degrees about 25-30 minutes, until tender and slightly browned.

Let roasted veggies cool slightly, place in a soup pot and turn to medium high heat.  Add water and soup base, boiling until all vegetables are soft enough to mash.

2 T. chicken or vegetable soup base

~2 c. water

Transfer to a blender or food processor and puree.  Return to soup pot and add:

3 T. raw honey (or to taste)

3 chicken bouillon cubes

Water to preferred taste and consistency (2-4 c.)

Warm homemade bread, fresh arugula, and a mesquite margarita are perfect pairings for a lovely fall evening.  

Bosnian Food Capital of USA: The Lou

The most popular stops for Bosnian food include The Balkan Treat Box: 

And Grbic:  

Learn more about the rise of Bosnian food culture in flyover country here.  

Eric's Mesquite Margarita

  

Eric's Mesquite Margarita

2 shots (3 oz) Sunora Bacanora Blanco

1 shot (1.5 oz) Cointreau 

1/2 medium lime, fresh squeezed

Shake and pour over ice in a Himalayan salt-rimmed glass.

Bacanora is a new-to-me, sippable, agave-based, distilled liquor with a smoky character. If you're curious, you can learn more about the agave plant and Bacanora distillation process here.  

Overachiever's Chili

Overachiever's Chili

 

Meat & Rub:

4.5 lbs. of stew meat - about 1" cubes

1 T. black pepper

1 t. cinnamon

2 t. cocoa

3 T. garlic powder

2 T. dried cilantro

1 t. cumin

1 T. paprika

3 T. chili powder

4 T. salt

Mix all spices in a gallon ziploc bag. Add chunks of raw meat and shake until coated. Marinate in refrigerator overnight.

Tomato Base:

(3) 14.5 oz. cans diced tomatoes, drained

(1) 11 oz. can chipotles in adobo sauce

Pepper Base:

6 oz. dried mild anaheim peppers

2 oz. dried hot anaheim peppers

1 1/2 large yellow onions, quartered

1/2 c. balsamic vinegar

1/4 c. cider vinegar

1/2 c. brown sugar

8-10 T. minced garlic

2 bottles beer (Killians Red, Murphy's Stout, or Black Butte Porter recommended) 

 

Place all in a large pot. Add enough water to cover all. Boil until soft...45-60 minutes. Cool. Process until liquefied. Strain through a fine sieve. Set liquid aside. Discard pulp and seeds.
 

Other Stuff:

2 large jalepenos

1/2 large yellow onion

1 large red bell pepper

1 large orange bell pepper

1 large yellow bell pepper

2 T. garlic

Dice all veggies then saute in oil or bacon grease on high until very soft and slightly charred.

Remove marinated beef from fridge and chop coarsely in food processor. Brown meat on high in oil or bacon grease.

In chili pot, combine:

Tomato base

Pepper base

Sauted veggies

Browned beef

(3) 15 oz. cans beans, drained (1 white, 1 black, 1 pinto recommended)

Refrigerate overnight. Cook over low heat for 3-5 hours before serving. 

Chipotle-Lime-Avocado Dip

Chipotle-Lime-Avocado Dip

I originally whipped this up to accompany some roasted veggies for Girl's Night Out (asparagus, potatoes, yellow squash, carrots, sweet peppers, onions, sweet potato, and cauliflower), but subsequently found additional uses for it, as I'm sure you will too!

Blend in food processor until smooth:
1 lg. avocado, flesh only
3/4 c. real mayo
2 T. lime juice
2 T. white wine vinegar
3 T. Splenda
2-3 T. diced chipotle peppers (my new favorite is La Costena, pictured)

Chill and serve as a dip for fresh or roasted veggies, salt n pepper kettle chips, or as a garnish for any meat, quesadilla, or omelet!