Ginger & Garlic Vegetarian Soup

IMG_1681

 

Ginger & Garlic Vegetarian Soup

Shopping List

  • 1 box of low sodium vegetable stock
  • 1 Med Onion Diced
  • 4 Cloves of Chopped Garlic
  • 3 Stalks of Diced Celery
  • 2 Tablespoons of grated ginger, if you are using fresh throw in the freezer for a few minutes then grate!
  • 2 Cups of Fresh Spinach
  • 1 Large Sweet Potato Peeled and Chopped
  • 1 Med Sized Zucchini Cubed
  • 1 Med Red Pepper Dicerd
  • 3 Med Carrots Peeled and Cubed
  • 1/4 Cup Bean Sprouts
  • 1/4 Cup Frozen Corn
  • 1 Cup Mushroom, Chopped into Small Pieces
  • 1/2 Teaspoon of Hot Chili Flakes
  • 1 1/2 Cup Water
  • 1 1/2 Tablespoon of Extra Virgin Olive Oil
  • Kosher Salt and Cracked Pepper to taste

What to do…

In a large stock pot turned on Med 5-6 with Olive Oil.

Carter 002

Add your Onion, Celery, Red Pepper, Chili Flakes, Garlic & Grated Ginger to Sautee. Add 1/4 Cup of Chicken Stock

IMG_1679

IMG_1668

Add Mushroom

IMG_1669

Add Sweet Potato, Carrot & Turnip

IMG_1671IMG_1672

IMG_1673

Add Zucchini

IMG_1674

IMG_1675

Add Bean Sprouts & Spinach

IMG_1676

IMG_1677

Add Vegetable  Stock, Strained Tomatoes & Water

IMG_1680

IMG_1681

Let these ingredients cook out for an hour on low heat!

A piping hot bowl of healthy and hearty Garlic & Garlic Vegetable Soup!!

IMG_1682

Thanks for joining me once again.. I hope you enjoy this recipe!!

Until we meet again, Cheers and Happy Cooking!

If you have an recipe, an idea, a request or a comment I can be reached at schoonerpixie@hotmail.com and can also be found on facebook at Schooner Pixie’s Kitchen!! Hope to hear from you soon!

Uncle Charlie’s Curried Chicken…. made by me!!!

curry-powder

“Curried Chicken with Tomato & Onion Salad”

     After spending a weekend away with family to celebrate our sons birthday, we did alot of talking about food.. As we all have a passion for great cooking and healthy eating. This dish is my Uncle Charlie’s speciality, and after trying I loved it! He is pretty secreative about his recipies but for some reason he told me how to make this dish and I just added my own personal touch! It turned out delicious and John says he now wants to add this dish to our rotation.. Can’t get much more of a compliment than that!

Because this needs to marinate, I am going to first show you how to make the Tomato & Onion Salad, this can marinate in the fridge while you are making the main course.

You will need:

  • 1 large tomato sliced as thin as possible, like paper thin
  • 2 small onions also peeled and sliced as thin as you possibly can
  • 1.5 cups of white vinegar
  • 2 tbs white sugar or sweetener

In a med sized bowl add the tomato, onion and sugar mix well then add the vinegar. Cover and place in the fridge.

Now onto the Curried Chicken…….

You will need:

  • 3 tbsp dried yellow curry
  • 1 carton of low sodium chicken stock
  • 1 package of boneless chicken thighs chopped into chunks
  • 2 onions sliced
  • 3 cloves of minced garlic
  • 3 tbsp of hot sauce
  • Dash of dried chili flakes
  • 1/2 tsp cardamon (comes whole and needs to be crushed with mortar and pestal)
  • 2 tbsp of butter
  • 1 half of a large sweet potato peeled and cubed
  • 3 med size potatos peeled and cubed (dont need to be prefect this is a rustic dish)
  • Half a package of frozen veggies (only because they are out of season) which include peas, corn cobs and green beans
  • 3 med size carrots peeled and chopped into rustic size pieces
  • 2 cups brown rice

Of course for this dish I used my amazing dutch oven… if you dont have an enamel pot a roaster will do, the main thing is it needs a cover as it bakes in the over!

Preheat your oven to 350.

Turn burner on at 7. Add extra virgin olive oil to the bottom of the pan, when warmed, add your chicken. Brown, remove and then set aside.

chicken curry 001 chicken curry 003

 

In a mortar and pestal add your cardamore, crush and remove shells.

chicken curry 004chicken curry 005

chicken curry 007

Add onions, garlic and dried chili flakes. Satuee.

chicken curry 008
Add butter and after it is melted now it is time to make a rue by adding the curry and cardamon. Mix together and make a paste!

chicken curry 009

Next add the carton of stock and half a cup of water then stir together creating a curry broth.

chicken curry 010

Add all the remaning veggies.

chicken curry 011

Cover and bake in oven for 1-1.5 hr or until veggies are tender.

In the meantime prepare the brown rice.

To plate add the brown rice, then top with curry and place the tomato & onion salad as a side.

Now it is finished and ready for all to eat and enjoy!

chicken curry 014

I hope you all enjoyed reading this blog. I also hope you try cooking this at home and that you loved eating it as much as we did!

Any suggestions or ideas on what I should be cooking next please email me at schoonerpixie@hotmail.com.

You can also join me by adding yourself to my facebook group

 https://www.facebook.com/#!/SchoonerpixiesKitchen

Next up I am going to show you how to make “Smoked Chop Chowder” another family speciality.

Until next time Enjoy & Happy Cooking!!

The other half of that lunch I promised…

IMG_6933

Crema de cepa de apion

“Creole celery root cream soup”

First off if your wondering where I got this idea, it came to me after searching ‘celery root’ on pinterest.. It looked good on there so I decided to make it for my lunch as I had some left over celery root hanging out in my fridge just waiting to be eaten 😉

After reading up on it I discovered that this soup was described as a typical delicacy of Constanza a scenic highland region in the center of the Dominican Republic…. Cepa de apio is said to have excellent nutritional value, medicianal qualities and a very high source of calcium! Sounds good to me!!

Ingredients

  • Olive Oil
  • 1 med onion chopped
  • 2-3 celery stalks chopped
  • 2 small carrots sliced and diced
  • 3 med potatos peeled cubed
  • 1 celery root peeled and sliced (I used the left over mashed from the night before worked awesome)
  • 1 tsp cumin powder
  • 1 bay leaf
  • salt and pepper
  • 8 cups of vegetable stock (chicken also works)

Instructions

  1. Heat the oil in the pan med-low heat
  2. When oil is hot, add onions fry until soft
  3. Add cumin powder and bay leaf
  4. Add celery and a couple of minutes later add your carrots, celery root and potatos (keep on very low heat)
  5. Cover the pan and sweat for several minutes, stirring occassionally to prevent sticking or burning
  6. Add vegetable stock & simmer until veggies are cooked. Leave to cool
  7. Once cool blend the soup and season to taste, adjust by adding water if necessary
  8. reheat and serve, fennel also makes a nice garnish for this soup if you have some
  9. Also if you like heat, adding cayanne to this soup is so good!!

sushi&soup 018

“El producto final”

The finished product in Spanish!!

Thats it for today, hope you enjoyed!!

Again any suggestions or ideas for dishes you would like to see me make please feel free to comment on the blog or you can join me on my face book page @

https://www.facebook.com/SchoonerpixiesKitchen

You can also email me at schoonerpixie@hotmail.com

Until next time, Enjoy & Happy Cooking!!