Show Me The Soup!

I know that it is very cold where many of you that read this blog live and I know that any one of these soups will warm you up good and proper. If you are in the tropics like I am, well, let's just say that the soups will lighten your eating in a fulfilling way.

This week, rather than just tell you about the soups over at About.com, I thought that I'd show it to you... entice you... Tuty, I did this post just for you. (smile)

Click on the links beneath the each photograph for the recipe.

TRIPE SOUP

CHICKEN NOODLE SOUP

HAM & SPLIT PEA SOUP

BEEF SOUP

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Red Lentil Kofta(s)

Always in search of new ways to use familiar ingredients, I was delighted to discover Red Lentil Kofta, which according to my friend, Burcu, is one of the most popular appetizers of Turkish cuisine.

When shopping, I pick up at least 4 packets of red lentils because they cook up so easily and quickly and I can make a lot the things with them. For example, one of my favourites is red lentils cooked with rice, we call it split pea and rice. You can make dhal, phulourie (split pea fritter), soups etc. What I like most of all is that no overnight soaking is necessary!

The traditional Red Lentil Kofta recipe calls for red lentils and bulgur wheat but I rarely have bulgur wheat in my pantry, so instead, I used couscous and it turned out great.

INGREDIENTS

Yield: 14 - 16

1 cup red lentils (masoor dal)

2 cups water

1/2 cup couscous

1 teaspoon salt

2 teaspoons lemon juice

1/3 cup canola oil, plus more if needed

2 teaspoons tomato paste

1 cup finely minced onion

1 tablespoon finely minced garlic

Minced hot pepper to taste

1/4 cup chopped cilantro, divided equally

1 heaped teaspoon ground cumin

2 stalks green onions thinly sliced (white & green parts)

DIRECTIONS

1. Wash and drain lentils. Add to a sauce pot with water and bring to a boil until the lentils are cooked and most of the water has been absorbed. Remove from heat and add couscous, salt, and lemon juice and stir to mix. Cover and set aside.
2. Add oil to a pan and place on medium low heat. Add tomato paste and let saute for 1 minute then add onions, garlic, hot pepper, half of the cilantro and cumin. Let saute on low heat until everything is softened. You do not want the mixture to develop a colour other than what is there naturally.
3. Remove sauteed aromatics from heat and stir in green onions and remaining cilantro.
4. Add sauteed mixture to the lentils and couscous and mix well to incorporate.
5. Take about 3 - 4 tablespoons of the mixture at a time, and form into koftas - form into a ball and then gently roll lengthways.
6. Serve as is or wrapped in lettuce leaves.

The soup series on About.com continues... this week, check out on twist to a traditional Chicken Noodle Soup. Be warned, this is not your mama's chicken noodle soup :)

Have a productive week everyone!

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Garlicky Green Plantains

I love plantains. They are so versatile, particularly when they are green. There are many ways to prepare green plantains - you can make chips, wedges, tostonnes or fritters; they can be pounded and molded, stuffed with vegetables or meat. Or they can be boiled and sauteed with tomatoes, onions and fresh herbs. And yes, with salted cod too!

Throughout South America, Latin America, India and other places where plantains flourish, one can discover a multitude of ways to prepare plantains that will have you craving more. I am always happy to discover plantain recipes.

I first had this garlicky green plantain creation when I was a kid and grew to really like it. It requires few ingredients and it's totally satisfying and very filling. Using a mortar and pestle makes quick work of this dish, if you do not have one, then use a wooden cutting board with a heavy rolling pin. This dish should be served hot and be accompanied with a beverage - hot or cold.

Garlicky Green Plantains

INGREDIENTS

Canola or Vegetable oil

3 cloves garlic, crushed

1 chili, cut into large pieces

2 large green plantains

Salt to taste

DIRECTIONS

1. Add 2 tablespoons oil, garlic and chili to a small frying pan and place on medium low heat. Let the garlic and chilli cook until they are softened. This will mellow out the sharpness of the garlic and flavour the oil at the same time. Be sure to watch the heat because you do not want the garlic or chili developing a colour.
2. Add the entire contents of the pan to a mortar with pestle and grind to a paste. Scope out half of the paste and set aside.
3. Remove the tips at the top and bottom of the plantains. Using a paring knife, slit the skin of the plantain from top to bottom and pry away the fibrous skin until all is removed. Cut the plantains in half (crossways), then cut each piece in half, lengthways, and then further cut each of the cut pieces into half (lengthways). Think thick-cut french fries.
4. Heat oil for shallow frying in a pan on medium heat
5. Working in 2 batches, fry the plantains until they are golden and cooked through. Sprinkle with salt immediately when removed from the oil.
6. Add one batch of the plantains to the mortar and pound-smash the plantains mixing in the paste that is already in the mortar. Remove pounded plantains and set aside.
7. Add the reserved garlic-chili paste along with the final set of plantains and pound-smash.
8. Serve hot along with a beverage

This week on About.com, we continue with our hearty soup series. If you still have that ham bone or bits of ham left back from the holidays, use it up in this Ham and Split Pea soup.

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Two Breakfast Potatoes

It's a new year but that does not mean that we do not continue to struggle with old issues. In my case, the all-important meal of breakfast. Staying resolute on the savoury side of things, I share with you two recipes for potatoes that can be served for breakfast. In fact, in some countries in the Caribbean, the fried (sauteed) potatoes makes a regular appearance at breakfast and is usually eaten with Caribbean Paratha Roti.

These fried potatoes are not only made for breakfast but also for lunch and dinner. When made for lunch, it is eaten with rice and some pepper sauce or some sort of pickle.

Fried (Sauteed) Potatoes

INGREDIENTS

2 tablespoons oil

1/2 cup sliced onions

2 cloves garlic, crushed

2 large potatoes, sliced thinly (Yukon Gold or Russet)

Salt and pepper to taste

1/3 cup chopped cilantro (coriander), divided

DIRECTIONS

1. Heat oil in a pan (cast iron works great).
2. Add onions and saute until translucent.
3. Toss in garlic and sprinkle with salt and pepper. Let cook for 1 minute.
4. Add potatoes, along with half of the cilantro and season with salt and pepper to taste. Toss to mix, cover pan and reduce heat to low. Let cook covered for 20 minutes.
5. Raise heat to high, remove the cover and gently toss potatoes. Sprinkle the remaining cilantro and let cook for another 5 minutes until the bottom starts to caramelize and any liquid gathered, evaporates.
6. Serve with rice, roti, bread or bakes.

This second recipe requires a quick parboil of the potatoes and pan-roasting right on the stove top. Come on, it's breakfast and I want it quick. I don't have time to preheat the oven. I threw in some green onions for a little mild herb flavour. You can use any herbs of your choice. Use a pinch of spice if you like - cumin works great or some garam masala.

Pan-Roasted Breakfast Potatoes

INGREDIENTS

Water

Salt to taste

2 large potatoes, peeled and diced (use a potato of your choice)

2 tablespoons oil

Ground black pepper to taste

2 stalks green onions thinly sliced, white and green parts

DIRECTIONS

1. Add water to a medium sauce pot, cover and bring to a boil. When the water comes to a boil. Salt the water.
2. Add diced potatoes and let cook for 2 - 3 minutes. Drain thoroughly.
3. Meanwhile, heat oil in cast iron skillet until very hot but not smoking
4. Toss in potatoes and spread out in an even layer. Sprinkle with black pepper. Reduce heat to medium and let cook for 5 - 6 minutes.
5. Sprinkle green onions over potatoes and toss and let cook for a further 3 - 4 minutes or until cooked through. Serve immediately.

These never made it to the table, I stood at the kitchen counter nibbling while my tea was steeping.

Effective from this week, on About.Com, I'm presenting you with some hearty soups to warm you up this cold winter. For those of you enjoying the tropics, it's a change of pace from all the holiday foods. Today, we start with Beef Soup - made hearty with sweet potatoes, ripe plantains, pumpkin and dumplings.

Happy Weekend!

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