Archives

Pumpkin-Soup

Tangy Pumpkin Soup

Tangy Pumpkin Soup
Print Recipe
Tangy Pumpkin Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. In a large soup pot on medium high, combine the orange juice with the vegetable stock. Add the pumpkin cubes, apple, ginger, salt, pepper and bay leaves. Make sure there is enough liquid to just barely cover the pumpkin. Cover, reduce the heat and allow to simmer on low until the pumpkin is tender. This may take up to 30 minutes.
  2. Let the pumpkin mixture cool, then carefully remove and discard the bay leaves. Using a blender or food processor, puree the mixture into a fine consistency and texture.
  3. Return the pumpkin puree to the soup pot and keep it on medium low heat. Add the turmeric, ground cumin, red chili powder and sugar. Adjust any seasonings and bring to a boil. Let cook another 8-10 minutes before adding the yogurt and ginger.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe
Salsa

Spicy Salsa

Spicy Salsa
Print Recipe
Servings
8 servings
Servings
8 servings
Spicy Salsa
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Combine jalapenos, cilantro, and oil in blender and blend until well chopped or dice by hand.
  2. Add garlic, oregano, cumin, salt, and pepper and pour into a large bowl.
  3. Break up the tomatoes, but do not over-chop them.
  4. Add tomatoes to the mixture of jalapenos, cilantro, and oil along with the vinegar, onion, and sweet peppers.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe
177747431_corn

Grilled Corn Salad

Grilled Corn Salad
Print Recipe
Grilled Corn Salad
Print Recipe
Ingredients
Servings:
Instructions
  1. Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place corn (still in their husks) and red bell pepper directly on grill grates. Cover grill.
  2. Turn corn occasionally, so that every part of the husk is blackened. Turn red bell pepper occasionally until the skin has blistered up all around – about 15 – 20 minutes.
  3. For the last 4 minutes, rub olive oil over the zucchini pieces and place them directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.
  4. Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob as you work your way around the cob.
  5. Once the bell pepper has cooled, remove the outer peel. Cut open the pepper and remove the seeds and stem. Chop the bell pepper into small pieces. Slice the slightly browned zucchini again, lengthwise, and chop into small pieces.
  6. Place grilled corn, bell pepper, zucchini, red onion, cilantro, and Serrano pepper into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and cheese. Mix gently. Salt and pepper to taste.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe