Month: January 2021

Try this delicious creamy pumpkin soup recipe that pairs perfectly with a crusty garlic bread. Look for sugar pumpkins or Japanese kabocha pumpkins to roast as normal store pumpkins aren’t always meant for cooking. Prep time: 15 mins Cook time: 45 mins Roasting pumpkin time: 1 hour Yield: Serves 8 Ingredients 4-5 pounds of cooking pumpkins, or 3 (15-ounce) cans of pumpkin purée 4 tablespoons butter 2 medium yellow onions, chopped, about 2 cups 3 garlic cloves, minced 2 to 3 teaspoons smoked paprika, more or less to taste 1/2 teaspoon ground cumin 1 pinch cayenne pepper 1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups) 4 cups chicken broth (or vegetable broth for vegetarian option, and gluten-free broth for gluten-free version) 1 cup water 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme 1/4 teaspoon ground sage 1 cup milk 1/2 cup cream Salt and freshly ground pepper, to taste Handful of toasted pepitas (shelled pumpkin seeds) for garnish Directions Roast the squash: Preheat the oven to 350°F. Cut your pumpkin(s) in half, and scoop out the seeds and stringy stuff (an ice cream scoop works well for this purpose). Lay the halves face down on a foil or silicone lined baking sheet and bake until soft, about 45 min to an hour. Cool, remove the peel, scoop out the flesh. You’ll need 6 cups roasted pumpkin for this recipe; freeze whatever you don’t use for future use. Cook the onions with the seasonings: Melt butter in a 4-quart saucepan over medium-high heat. Add the onions and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook a minute more. Add smoked paprika, ground cumin, and cayenne and stir for a minute more. Add the remaining ingredients and simmer: Add the chopped apple, pumpkin, broth, water, thyme, and ground sage. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer for 20 minutes or until the apples are cooked through. Purée the soup: Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. Alternatively, use an immersion blender to purée. If you want extra smooth soup, pass the purée through a food mill, after it’s been through the blender. Stir in the milk and cream: Return the soup to the saucepan over low heat. Slowly add the milk and cream, stirring to incorporate. Taste and add additional salt or other seasonings if needed. Serve! Sprinkle with toasted pepitas (shelled pumpkin seeds) and a little more smoked paprika to serve. This soup can be made a day ahead. Leftovers will keep refrigerated for about a week, or frozen for up to three months. Source: Simply Recipes

You can never go wrong with a bowl of ramen. Try this recipe to cut down on some cook time while still enjoying all the flavor of a great ramen. It’s also a perfect meal for the colder season. Prep Time: 15 minsCook Time: 15 minsYield: 4 servings Ingredients For the broth: 2 tablespoons toasted sesame oil 4 scallions, thinly sliced, including some of the green part 1 clove garlic, minced 1 small carrot, peeled and thinly sliced 4 ounces button, cremini, or shiitake mushrooms, thinly sliced 1 1/2 cups thinly shredded Napa cabbage, spinach, kale, or other greens 1-inch piece fresh ginger, minced 6 cups low-sodium chicken broth, store-bought or homemade 1 tablespoon brown sugar, optional Lime wedges, optional For the soup: 4 large eggs 20 ounces fresh ramen noodles, or 12 ounces dried noodles 2 medium cooked chicken breast halves, sliced For the garnish: Soy sauce Sriracha or other hot sauce Handful fresh cilantro, leaves removed from stems Lime wedges Directions: Make the broth: In a large saucepan over medium heat, heat the oil. Add the scallions, garlic, carrot, mushrooms, and cabbage. Cook, stirring often, for 3 minutes, or until the vegetables soften.Stir in the ginger and brown sugar (if using) and cook for 30 seconds. Finally add the chicken broth and bring to a simmer. Simmer for 10 minutes. Cook the eggs: While the broth is simmering, bring a pot of water to a boil. Set a bowl of cold ice water nearby.Use a slotted spoon to gently lower the eggs, still in the shell, into the water. Simmer for 7 minutes for eggs that are soft and a little runny in the center, or 9 minutes for hard-boiled eggs.Transfer the eggs to the bowl of cold water and set aside until ready to serve. Cook the noodles: Return the pot of water to a boil. Add the noodles and cook for 3 minutes, or according to the package directions, until tender. Drain in a colander. Assemble the soup: Divide the noodles among 4 large bowls. Ladle the broth and vegetables over the noodles.Remove the eggs from the ice water. Tap the shells with a spoon to crack and then peel off the shells. Pat the eggs dry and cut them in half.Top each bowl with the egg halves and the sliced chicken. Serve with soy sauce, hot sauce, cilantro leaves and lime wedges. Source: Simply Recipes

Prepare a quick and delicious meal with this classic fish taco recipe. Ingredients Fish: 1 pound cod, tilapia, halibut, or other white fish filets 2-3 teaspoons chili powder, enough to coat the fish 1 teaspoon salt Fish Taco Sauce: 1/2 cup sour cream 1/4 cup mayonnaise 3-4 tablespoons lime juice (from 2 limes) 1 teaspoon hot sauce, optional Toppings: 1/2 small head red cabbage, shredded (about 4 cups) 12 taco-sized corn or flour tortillas 1 avocado, sliced 4 radishes, thinly sliced 4 spring onions, thinly sliced 1/3 cup roughly chopped cilantro Directions Make the fish taco sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined. Make the red cabbage slaw: In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat and add more taco sauce if you like. (The cabbage shouldn’t be dripping with sauce; aim for a very thin coating.) Warm the tortillas: In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. Alternatively, wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, until warm. Keep warmed tortillas wrapped in a clean dish towel while you make the fish. Season the fish: Sprinkle the fish on both sides with chili powder and salt. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated. Cook the fish: Warm a large cast iron or nonstick skillet on the stovetop. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom.Add the fish to the pan and cook for 2 minutes. Flip the fish and cook another 2 minutes. Flip and cook 1-2 minutes longer if needed; the fish is done when it is opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter. Serve the tacos: Transfer the cooked fillets to a platter and use a fork or a knife to gently break the fish into large chunks. Assemble the tacos with a few pieces of fish, some cabbage slaw, toppings of your choice, and a drizzle of taco sauce. Sources: Simply Recipes

Focaccia can be a simple yet delicious side dish with various toppings. Try this onion herb recipe for a beautiful snack with just the right amount of flavor. Serve it as a compliment to your main entrée or even as a sandwich bread. Ingredients: 1 lb pizza dough ¼ cup olive oil 2 tablespoons chopped rosemary/oregano ½ teaspoon red pepper flakes Salt Directions: On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil. Source: Food Network

These brown sugar cookies are sure to crank up the flavor with dark brown sugar and a touch of molasses. Try this recipe for delicious cookies rich in flavor the whole family will love. Ingredients: 2 ½ cups plus 1 tablespoon all-purpose flour ¾ teaspoon baking soda ¾ teaspoon fine salt 1 cup (2 sticks) unsalted butter, at room temperature 1 ¾ cups dark brown sugar 1 teaspoon molasses (not blackstrap) 1 large egg 1 large yolk 2 teaspoons pure vanilla extract ½ cup granulated sugar, for rolling Instructions: Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with parchment paper. (If you don’t have 3 baking sheets, you can reuse the parchment and baking sheets, just let the sheets cool off between each round.) In a medium bowl, combine the flour, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined. Place the granulated sugar in a medium bowl. Form the cookies into 1 1/2-ounce balls (2 tablespoons). Roll each ball in the sugar and place 8 cookies on each sheet pan. Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 10 to 11 minutes. Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Source: the Kitchn

Cooking bacon in an oven has its perks. There’s no oil splatter on your stovetop and you get to cook a full batch evenly at the same time. Here’s how to do it. Tools You’ll Need: 1 lb package of bacon Metal sheet pan Paper towels Step 1: Arrange the bacon on a baking sheet. Overlap the lean edge of each slice with the fat edge of the next one. Step 2: Preheat your oven to 400F. Place the pan in the uppermost rack to bake. After 12 minutes have passed, move the pan to the lower rack for an additional 12 to 13 minutes until the slices are golden brown and crispy. Step 3: Remove the pan and let cool slightly. Place two to three paper towels on a plate. Move the strips from the sheet to the paper towels and let the excess grease soak in the towels. You can also blot the top with another towel. Enjoy! Sources: Good Housekeeping