Roasted Pumpkin and Sage Soup

Roasted Pumpkin & Sage Soup

This is a delicious and comforting soup for an autumnal day.  The addition of the white wine completes this dish perfectly!

Serves 8

Prep time:  20 minutes

Cooking time:  45 minutes

Ingredients

1 small/medium pumpkin

2 large carrots, chopped into 2-3cm pieces

2 large red onions, peeled and cut into wedges

4 garlic cloves, peeled

4 tbsp olive oil

Freshly ground salt & pepper

2 tbsp dried sage

250ml dry white wine

1.5 litres of chicken or vegetable stock

Preparation method

1.  Preheat the oven to 220°C/Gas mark 8.

2.  Cut the pumpkin into 2-3cm wedges and remove the seeds.  Place the wedges in a large roasting tray along with the carrots, onions and garlic.  

3.  Drizzle olive oil over the vegetables, season with salt and pepper and roast in the oven for 45 minutes, turn a few times.

4.  Remove the vegetables from the oven, when the pumpkin is cool enough to handle scoop out the flesh and place in a large pan with the rest of the vegetables.

5.  Place the roasting tin over a high heat, add the sage and wine.  Bring the wine to the boil and scrape any roasted vegetables from the base of the tray.  Add the stock and bring to the boil and then turn off the heat.

6.  Blend the soup until smooth - you may have to do this in batches.  Season to taste and it is ready to be reheated when needed.  Serve with crusty bread.

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Trip to Semarang (2) : Pasar Gg.Baru + {recipe} Bolang-Baling

My husband and children like call me 'a market lady'.
Some friends call me 'a market photographer'...hahaha. Hmmm fine.
One thing for sure that cannot be changed; I do like to visit traditional markets. It always turns to an exciting and memorable journey. I always find something new, to see and to buy.
...and later on, visiting a local traditional market has become a part of our travelling

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  I usually don't start making caramel corn until closer to the holidays  because once I start I can't stop!   I started early this month making it for my monthly activity for allrecipe.com ambassador program as one of the brand partners is Karo Syrup.  I've made this several times this month and every time it gets devoured quickly.  Warning.....It's very addicting.  The recipe for classic caramel corn on allrecipes.com is very good but I have an all time favorite recipe that I got from - Amateur Gourmet.  Both recipes are good so if you love caramel corn, make it at home, you won't be sorry.

6 quarts of Popped corn (place popped corn in a large roasting pan)

1 cup butter
1/2 cup light Karo corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F.  Place popped corn in large roasting pan in preheated oven while you make the caramel.   (Keeping the popped corn and pan warm will help coat the caramel)  In a large sauce pan melt the butter, stir in the corn syrup,  brown sugar and salt.  Stir until the mixture comes to a boil (medium high heat). Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.)   Bake for 40 minutes, stirring every 15 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.   Let it cool and eat! 

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 


It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on high heat and it burned.  I corrected that to medium high heat and it turns out amazing.  

I use this 2 quart bowl to measure out popped corn.  Recipe calls for 6 quarts.

 

Use a large roasting pan to mix and bake caramel corn.  As it bakes you will stir every 15 minutes, this helps to coat all the popped corn into caramel goodness!

Lay out to cool on a piece of parchment paper.  Be warned......once you start eating this you may not be able to stop!

Here are a few other Karo syrup recipes that are keepers.

This is the best pecan pie, it's a keeper.  Here's the link to the recipe on allrecipes - Premium Pecan Pie

These are a family favorite.  Here's a link to the recipe on allrecipes.com - Chocolate Scotcharoos

 

I am an Allrecipes Allstar Brand Ambassador(a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertisers are only used for experienced-based reviews on my blog. The reviews, content and opinions expressed in this blog are solely my own.

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Almond Flour Cut Out "Sugar" Cookies (Diary/Egg/Grain Free, Paleo)

These cookies resemble a soft sugar cookie and have a slight sweetness that will pair nicely with frosting, jams or whatever else you can think to decorate them with.



So Bake, Cut, & Enjoy!







Almond Flour Cut Out "Sugar"Cookies (Diary/Egg/Grain Free, Paleo)




Ingredients:




2 cups fine ground blanched almond flour (such as Honeyville, not Bob's Redmill it's too coarse ground)

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Crock Pot Pumpkin & Crab Chowder (Dairy Free/Paleo)

Ok, I know I made you guys wait for this one. Normally, I don't blog about my crazy life or busy week but goodness....the last few have been a blur. Recently I agreed to write a 2000-word yoga article and provide four lovely yoga pics of myself for a magazine. (Haha, I'm such a 'poser')



Now, it's hard enough to like a picture of oneself as it is, but add to that putting it in a

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Baked Sour Cream Parmesan Chicken

soup-er easy, soup-er yummy chicken

Served over wild rice blend with oven roasted 

asparagus and sauteed mushrooms.

 Lay the chicken breasts in a sprayed casserole and 

season with onion and garlic powders, s&p.

Cut large breasts in half for easier serving.

Combine the soup and sour cream.

 Spread the mixture over the chicken.

Sprinkle the top with shredded Parmesan

and bake @375 for 40-45 minutes.

Toss fresh asparagus with a little olive oil

 in a small baking pan and sprinkle with salt&pepper. 

Add to the oven the last 15-20 minutes.

Meanwhile saute the sliced mushrooms in butter 

and sprinkle with salt&pepper. 

To plate: serve with wild rice blend, chicken, 

sauce and top each serving

with mushrooms and asparagus spears 

~~~~~~~~~~~~~~~~~

Baked Sour Cream Parmesan Chicken

4 boneless chicken breasts

   Onion powder, about 1/2t

   Garlic powder, about 1/2t

   Salt & Pepper

   1 can Cream of Chicken soup

   1 C sour cream

 1 C (4 oz) shredded Parmesan cheese

  1 C (4 oz) mushrooms, sliced, 

          seasoned and sauteed in butter

 8-12 asparagus spears, oven roasted

          the last 20 minutes
Uncle Ben's Wild Rice Mix                                         

 Cut chicken breasts in half if large and arrange in

 a greased 9x13 casserole. Sprinkle with seasonings.

 In a bowl, combine the soup and sour cream. 

Spread over the chicken,. Sprinkle with the cheese.

 Bake 375 for 40 minutes, until cheese is golden.

 Remove and garnish each serving with 

mushrooms and asparagus spears.

4-6 servings

Enjoy!

Links: My Romantic Home,
Designs By Gollum, Common Ground,

The Charm Of Home

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Banana Loaf Cake

Banana Loaf Cake

A delicious and moist banana loaf cake with a wonderful banana frosting topping! This is a perfect cake for afternoon tea.

Serves 8-12

Prep time:  15-20 minutes

Cooking time:  35-40 minutes

Ingredients

For the cake

100g butter, softened, plus extra for greasing

200g light brown sugar

1 tsp ground cinnamon

2 medium eggs

300g over-ripe bananas

60g plain chocolate, chopped or in buttons

80g walnuts, toasted & roughly chopped

180g plain flour

1 tsp bicarbonate of soda

For the frosting

100g full-fat cream cheese

100g unsalted butter, softened

250g icing sugar, sifted

30g banana, mashed

Preparation method

1.  Preheat the oven to 175°C/Gas mark 4 and grease a 23cm x 13cm loaf tin with butter.

2.  Place the butter, light brown sugar and cinnamon in a mixing bowl and cream together until pale and fluffy.  Beat the eggs lightly and slowly add to the mixture while mixing on high speed.

3.  Mash the bananas and add to the cake mix, followed by the chocolate and the walnuts.  Sift the flour and bicarbonate of soda together and add to the cake mix on a low speed until combined.  Pour the mixture into the loaf tin and bake for 35-40 minutes.  Take out and leave to cool.

4.  For the frosting, place the cream cheese in a mixing bowl and beat until smooth and creamy.  Place the butter and icing sugar in a separate mixing bowl and cream together until pale and fluffy.  Add the cream cheese, a little at a time to the butter mixture and mix at a high speed until the frosting is combined.  Add the mashed banana.  Once cool, cover the top of the cake with frosting and chill for 30 minutes to set the frosting.  Serve at room temperature and enjoy!

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Sate Maranggi

For many times I have mentioned that 'cookies are treats that never disappointing'.
And now, I have to say that 'Sate is the side dish that never disappointing'.

OK, I'm serious. This kind of dish always brings such happiness to us. For me, it's not hard to prepare it, not at all. And the result; always delicious, hmmm... it always makes my family enjoying their meal and for sure, no left over

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Easy Fried Rice

Better than take-out!
This is not an exact recipe, but it will give you 

the technique to turn a few leftovers into

 a new and tasty dish.  

This is a great way to up-cycle leftover rice.

 We brought home the white rice and the 

 stir fry entree leftover from dinner out. 

With a little of this and a little of that

I can have fried rice in 10 minutes.

You can also use your own planned leftovers:

 rice, beef, chicken, pork or shrimp. 

Chop an onion, carrot, and celery. Saute in hot oil

 and butter in a large skillet. Add the peas. Push

the cooked vegetables to one side of the skillet

 and on the empty side scramble the eggs. 

Break them up into small pieces

 and then combine with the vegetables. 

Season with salt or garlic salt and pepper.

Add the cooked rice and saute, stirring often.

Add the leftover entre' or whatever you have 

leftover: cooked chicken, shrimp or pork along with 

any vegetables that came with it. 

Give it a good douse of soy sauce. 

Continue sauteing until steamy hot.

This is more of a guide to a very flexible

use-what-you-have-on-hand recipe. 

Try it once and you'll have great take-in! 

Easy Fried Rice

3C leftover cooked rice

2T oil + 2T butter

1 onion, chopped
(2t minced garlic, optional)

1-2 celery stalks, chopped

1-2 carrots, peeled and chopped

1/2C-1C frozen peas or
peas and carrots

(1/2C-1C any other vegetables 

you want to use up like: mushrooms, 

broccoli, zucchini, asparagus, etc)

2 eggs, lightly beaten

salt/garlic salt & pepper

1/4C-1/2C soy sauce + more to taste

In a large 12" skillet heat the oil and butter.

Saute the chopped vegetables until tender,

about 5 minutes. Add the peas; stir and saute 

another minute. Push the vegetables to one side

 of the pan and add the beaten eggs to the empty

 side and scramble breaking up into small pieces.

Combine everything and season with the s&p.

Add the rice and stir to combine well. Douse with

soy sauce to taste. Start with about 1/4 C. 

Saute until steaming hot.

 Mix in any leftover cooked entree 

you have on hand (chicken or pork or shrimp).

Stir until heated through. Taste for seasoning.

Add more soy sauce to taste. Serves 4

Enjoy!

Links: Stone Gable,
My Romantic Home,
Rattlebridge Farm

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Stuffed Bell Pepper Soup

 I love this time of year and soup always delivers the warmth and comfort I'm looking for.  Here is an easy soup that tastes like stuffed peppers.  The soup is stuffed with ground beef, bell peppers, onions, rice and a rich tomato beef broth.  A full meal in one bowl, great with some warm bread.

Ingredients:

1 lb ground beef

1 cup chopped onion

2  cups green or red bell pepper, chopped (I used both)

6 cups beef broth (48 oz)

1 (14.5) can tomato sauce

1 (14.5) can petite diced diced tomatoes (undrained)

2 Tablespoons packed brown sugar

1/2 cup uncooked long grain rice 

1/2 teaspoons salt

1/4 teaspoon ground black pepper

Directions:

1. In a large pot brown beef and onions over medium high heat. Drain off any fat.

2. Add the peppers to the browned meat and saute for 3 minutes.

3. Stir in the beef broth, tomato sauce, diced tomatoes with juice, brown sugar, rice, salt and pepper.   Bring to a boil.  Reduce heat to low, cover and simmer 50 minutes.  

Serves:  8-10

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Black Bean Salsa

This is great on grilled salmon and so much more.

Black Bean Salsa

1 can black beans, rinsed

1 jar salsa

2 T brown sugar

Stir to combine. 

Make ahead to let the flavors mingle.

Serve as a garnish with grilled

meat, fish or chicken.

Or serve as a dip. 

 Just 3 ingredients!

  You probably have everything in your pantry.

It gave my leftover roast pork slices

a whole new flavor. You can heat the salsa too,

then spoon on leftover chicken and pork.

YUM!

Or just serve it as a dip, or wrap in a lettuce leaf

for munching. 

Enjoy!

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Bacon & Chive Coconut Flour Biscuits (Paleo, Nut/Gluten/Grain/DairyFree)

I'm not a woman of many words today, but that's OK because these tasty pumpkin drop biscuits pretty much speak for themselves! They are the perfect partner to some warm soup on a cold day and are brilliant for making breakfast sandwiches in the morning. The best thing about these little guys: they are super versatile, so don't be afraid to ditch the onions and bacon (blasphemy, I know!)

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Caramelized Salmon with Savory Mango Salsa and Cilantro Rice

I will admit I'm not a salmon lover mainly because I haven't found a good source to get good salmon.  My brother told me to try the fresh salmon they sell at Sam's Club.  So I did.  I was sceptical but once I opened the package I noticed it smelled fresh, not fishy and it was already skinned, no waste.  I cut it into 8 nice size portions.  I just needed two portions for my husband and I so I just froze the rest.
This recipe is so good.  Since I only needed two servings I halved the recipe with no problem.  The cilantro rice, mango salsa and the caramelized salmon just go together perfectly.  This entire meal can be ready to serve in less than 30 minutes.   Start the rice first, then chop and assemble the salsa ingredients so the flavors have time to meld while the salmon cooks.   The original recipe comes from Bella Online, Karen Hancock.  Thanks Karen for this amazing recipe!

Caramelized Salmon with Savory Mango Salsa & Cilantro Rice

6 Servings

Cilantro Rice:

1 cup Rice
2 cups water
1 tablespoon butter
1 teaspoon salt
2 tablespoons lime juice
2-4 tablespoons chopped fresh cilantro

Savory Mango Salsa:

1 1/2 cups diced mango, (about 2 medium)
3 tablespoons finely chopped red onion
1/4 medium green bell pepper, diced
1 medium Roma tomato, diced
1 small jalapeno pepper, cored, seeded, and diced
1 teaspoon rice wine vinegar
2 tablespoons Thai sweet chili sauce
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Caramelized Salmon:

2 tablespoons vegetable oil
1/2 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1 1/2 pounds salmon fillet, 1/2-3/4 " thick, cut into 6 serving pieces

1. Place the rice ingredients in the pan and cook according to rice instructions.


2. Meanwhile, mix the salsa ingredients in a small bowl and set aside for the flavors to blend.


3. Heat the vegetable oil in a large non-stick skillet; medium heat.


4. Mix the sugar, salt, and pepper on a large plate; dip the salmon on both sides in the mixture.


5. Place the salmon in the heated skillet and cook until the salmon is caramelized on the underside.


6. Turn and cook until the other side is caramelized and the salmon is cooked through. The time will depend on how thick the pieces are. Do not overcook.


7. To serve, place a bed of rice on each of six serving plates, top with a piece of salmon. Scoop a spoonful of salsa over the salmon.   

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Egg & Nut Free Pumpkin Spice Coconut Macaroons (grain free)

For any of you who can't have pumpkin (or just don't like it) I apologize! There is no cure for my pumpkin obsession. And believe me, I have tried everything....EVERYTHING.....including trying to push "through" the obsession by eating an ungodly amount of pumpkin, only to find myself stuffed and craving more! But don't worry too much about me, it will pass....in a few months or so. For

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Bali Highland + {recipe} Balinese Mix Rice

More than 1 month without new posting,...
and now, while welcoming the month of October, finally I have got time to continue my 'Bali trip serial story'.

After the opening story about Badung Market in Denpasar, enjoying the beautiful Bali beaches, now let me tease you with the beauty of Bali Highland.



Morning is the perfect time to start exploring the highland. In every visit to Bali,

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Creamy Haddock with Crunchy Gratin

Creamy Haddock with Crunchy Gratin

This is a delicious comforting dish which is quick and easy to make for a wonderful mid-week meal!

Serves 4

Prep time:  10 minutes

Cooking time:  12-15 minutes

Ingredients

For the gratin topping

25g/1oz fresh white breadcrumbs

15g/½ oz Gruyère, finely grated

½ tsp dried parsley

For the haddock filling

300ml/10fl oz whole milk

1 small onion, peeled, cut into 6 wedges lengthways

1 bay leaf

2 strips lemon peel

450g/1lb fresh haddock fillet (or any other white fish with skin)

40g/1½oz butter

25g/1oz plain flour

2 tbsp white wine (optional)

50g/1¾oz Gruyère, finely grated

½ tsp prepared English mustard

3 tbsp double cream

salt and freshly ground black pepper

Preparation method

1. Place 4 small, shallow flameproof dishes on a baking tray. 

2. For the filling, pour the milk into a large, deep frying pan or wok.  Add the onion, bay leaf and lemon peel and place the fish skin-side down in the pan and bring to a gentle simmer over a medium heat. Baste the fish occasionally with the milk, and cook for 5–6 minutes. When cooked, leave to stand for 5 minutes. 

3. Drain the fish in a colander over a large jug, reserve the milk. 

4. Melt the butter in a large non-stick saucepan and stir in the flour until thoroughly combined. Remove from the heat and slowly add the reserved warm milk, stirring constantly. Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine, Gruyère, mustard and cream. Cook over a low heat for a further 2–3 minutes, while stirring. Season with salt and freshly ground black pepper to taste.

5. Flake the fish into chunky pieces and discard the skin, onion, bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for 2 minutes to warm it through. 

6. While the fish is warming, preheat the grill to hot and place the baking tray with the shallow dishes under the heat to warm for a few seconds. Carefully remove them from the heat and divide the hot fish mixture between the warm dishes. 

7. For the gratin topping, mix the breadcrumbs, gruyere and parsley and set aside while you make the filling. 

8. Sprinkle with the gratin topping and return to the grill for 3–5 minutes or until nicely browned and filling bubbling underneath.  Serve with a crisp green salad, enjoy!

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