Moroccan Soup Heaven

So, there are times in all our lives were we simply need to express who we are without any apologizing. These are moments in which our true natures surface, and we indulge in the comforts of life that define us. I express myself often through food, what I eat, how I eat, where I eat, and when I eat. For my husband this ennobling, expressive meal would be Kraft Mac n' Cheese with a Coke at 10pm after a long day of work. For me, it consists of a meal with international flavor and not a single ingredient that my husband would touch with a 10 foot pole. It comes on a Saturday evening after a long week and a day full of landscaping/gardening selection and planting. The meal, Morrocan Soup.

Welcome to my Moroccan Soup heaven. In my heaven dairy, gluten, and meat do not need to exist to fill my belly, rather the aroma of curry tantalizes my senses and a tender array of balanced produce pleases me on a most soulful level. About the only thing better than a curry dish swimming in coconut milk, would be this soup swimming in coconut milk, adorned with chick peas (my favorite non-beany bean), oh so sweet potato, peppers, tomatoes, chiles, and the perfect blend of spices to complete the experience. The coconut milk sets it apart from most traditional Moroccan Soup/Stew recipes, but its also what makes this soup a meal, and a treasure to delight in.

This recipe is adapted from Gluten Free Goddess, goddess that she is. I did make a few adjustments. Enjoy your journey to Moroccan heaven!

Moroccan Soup Heaven

3 cups light tasting vegetable broth
2 tsp chopped garlic

1 yellow onion, diced

1 large sweet potato, peeled, diced
1 yellow or red bell pepper, diced
1 large apple (any will do but I used Braeburn), diced
1 4 oz. can diced green chiles
1 14-oz. can diced tomatoes or 3-4 tomatoes diced
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can light coconut milk
1 lime, juiced, and grated lime zest
1 tablespoon green Thai Kitchen Green curry or Garam masala
1/2 tsp each cinnamon, cumin, ginger

several saffron threads crushed, (optional for special occasion!)

1/4 tsp fresh ground pepper
1-2 tablespoons chopped fresh cilantro (optional)
Sea Salt, to taste

Combine all the ingredients above in a pot, cover and cook over medium low heat for 30-45 minute, until vegetables are soft. Add extra curry paste if you like it spicy. For garnish I like to add raisins and sliced almonds.

The wonderful thing about this soup is you is it is extremely versatile. If you don't have the above veggies, swap them out for red potatoes, carrots, and zucchini. If you are trying to cut back on fat and calories you can omit the coconut milk. However, be forewarned taking out the coconut milk is like taking clouds out of heaven.

Ham and Cheese Rosti

Ok friends, the only thing that is even close to a vegetable in my husband's diet: you guessed it, a potato. Now I recognize they are not the most nutrient dense veggies out there, but I prefer he have something rather than nothing. This dish is a perfect compromise for my husband and self, suiting both our desires. Micah : meat and potatoes, Connie: Gluten free and light on meat. This meal wins every time on the following accounts: quick (about 20 minutes start to finish), few ingredients I usually have on hand, breakfast like, and the triumphant feeling of attaining a perfect rosti flip!

And by the way, if you are wondering what the heck a rosti is, it is simply a Swiss dish that consists mainly of potatoes. So here's to my 1/8th swiss heritage!

Ham and Cheese Rosti

2 large eggs

2 cups frozen shredded potatoes

1 cup ham (great for leftover sunday ham or after holidays)

1/2 cup grated cheese (we use monterey & cheddar blend, for a kick use SWISS!)

1/2 tsp of dried rosemary or thyme

1/2 tsp ground pepper (fresh ground is best)

1 tsp salt

olive oil for skillet

1. Beat eggs in large bowl. Stir in ham, cheese, spice, salt, pepper. Add frozen potatoes and stir to combine.

2. Heat enough olive oil to cover entire skillet over medium heat. Pat potato mixture into even circle in the pan. Cover and cook about 6-8 minutes, til crispy on the bottom.

3. The flip. This can be the tricky and oh so fun part! Word of caution, be mindful and slow, otherwise your dinner is lost. I use my cutting board, or any surface big enough to cover the pan, and cover with parchment paper. Loosen the edges of the rosti, then holding both close together carefully flip. Before adding the rosti back to the pan heat some more olive oil in the pan. Add some extra cheese on top and cook another 5-6 minutes.

For extra veggies, I love to eat this with salad greens (mesclun or spinach) and salsa. Micah likes to add extra cheese. Go figure.

Cardamon Coffee Cake

For those of you that believe that you can find any recipe you need on the internet at any time (ok, I am actually talking about myself) I have a question for you. What do you do when your internet goes out? It's a similar convenience to all the grocery stores that have started to stay open 24 hours, that means we can run and pick up the missing ingredient ANY time. Is this a blessing or a curse, do we get lazy and forget how things used to be done?

So before the days of laptops and 24 hour on-line accessibility, starting in my early teens, I read cooking magazines and cookbooks. Am I alone on this one, did anyone else have a fettish with reading recipes in their youth? At that time the only way to read recipes was in a cookbook or magazine. So whatever I could get my hands on that bore at least one food photo, if even only the cover, I read it. If I was as diligent in reading my textbooks as I was reading recipes in high school, surely I would have graduated with a 4.0. With each recipe I analyzed accessibility of ingredients, cost, nutritional value, attractiveness, ingredient ratios, and quantity. I studied them for hours, I imagined what it would be like if I made it with my own unique variations. Many recipes I simply imagined making them if only in my mind, but at that time, that was enough.

In my adulthood one of my favorite cooking magazines has been Eating Well, of which my wise sister gave me the subscription to a few years back for a Christmas gift. Talk about the gift that keeps on giving. I still have the entire collection of 2 years, and have them neatly stacked next to other sacred readings. I particularly fell in love with Eating Well Magazine because they offer a variety of recipes with seasonal ingredients, healthy, simple, and even have a section on cooking for two! From time to time, I remember my roots of pre-internet days, shuffle through the pages and stumble upon a new surprise that I absolutely must re-create.

One such moment came yesterday, and while I reveled in re-reading recipes from years prior, I caught the flair to make Cardamom Coffee Cake. Years ago when I saw this recipe I am certain I thought nothing of it, at that time I had no idea what Cardamom was, where to get it, or why I wanted to use it in a recipe. Now that I am older and wiser, I have realized Cardamom is, truly, the spice of the Gods, seriously I love this stuff, and I would like to find a viable reason to put it into, well, just about anything. It is used heavily in Indian cooking and Ayurveda (science of life). I love how it taste, smells, and feels. Initially it comes in pods which you can grind yourself for the freshest powder, or buy it already ground. Someday I will grind my own spices, but I am not there yet. So for now I will put my Cardamom in Coffee Cakes, and I don't even drink Coffee. But not to worry a tall glass of milk will help the Cardamom go down, again, and again, and again.

Cardamom Coffee Cake1 1/4 cups whole wheat pastry flour

1 tsp baking powder

1 tsp cardamom

1/2 tsp cinnamon

1/4 tsp baking soda

pinch of salt

Sift above ingredients together and set aside.

1 large egg

1/3 cup brown sugar

1/2 cup buttermilk (I never have this on hand, so I make my own by adding 1 1/2 tsp of lemon juice to 1/2 cup of milk and let sit for at least 10 minutes)

2 tbsp canola oil

1 tsp vanilla extract

Whisk together the above ingredients until well combined.

Add dry ingredients in 2 additions, stirring until well blended.

Prepare the crumble by mixing the following in a food processor:

3 tbsp cold unsalted butter, 1/4 cup brown sugar, 1/2 cup rolled oats, 2 tbsp whole wheat pastry flour, 1/2 tsp cardamom, 2 tbsp of walnuts (optional)

Spray an 8 inch square pan with cooking spray, pour the batter into it, add the crumble on top evenly. Sprinkle a few rolled oats on top for appeal.

Bake at 335 degrees for 25-28 minutes. ENJOY!

The Kathmandu - Indian/Nepal Restaurant

A restaurant is a deep ingrained memory – an experience to reminisce, an escapade to cherish, a secret to smile over. A certain restaurant somewhere has always served the purpose of catering pleasant memories. You recall, you talk, you laugh, and you cry, you ponder – you face a whole range of emotions over that “particular incident” in that “particular restaurant.” The Kathmandu Website

I love Indian food, I mean really, really LOVE indian food. I love Indian food as much as I love yoga. I am not sure why it speaks so deeply to my soul, but I have always had a flair for ethnic food, particularly asian since my youth. As I have gotten older, I have realized that the flavor and variety of Indian keeps my tongue well pleased. I love the spices that Indian food possesses, spices of the gods - cardamom, ginger, coriander, anise, cinnamon, turmeric, nutmeg, cumin, allspice, saffron, cloves, mint, mustard seed, garlic, onions! I love them all, each and every one! I have always been fond of a high ratio of flavor in my food, and the rich sauces of Indian food speak music to my heart.

As you can imagine, finding a fabulous Indian restaurant is like finding a $20 bill in the pocket in the back of my closet from 3 years ago. It just doesn't get any better, and it makes my whole day! As you can imagine, I couldn't have been more thrilled to have stumbled across such a gem after not having experienced great Indian since NYC. "The Kathmandu" is not just Indian but also Nepalese food, making it all the better. I have been 3 times now, and every time I want to lick my plate clean to savor the flavor. I realize this would embarrass my dinner partners so I resist the temptation, but let this be a sufficient forewarning should we ever have dinner together at "The Kathmandu".

But seriously run, don't walk to "The Kathmandu". They are open everyday from 11:30-10:00pm, and they offer more than just great food. With their decor, linens, attire, and Nepali artwork, you feel as though you have entered a Nepalese Oasis, right in the heart of SLC. Owned and run by a Nepalese family it offers the hospitality indigenous to their culture, and food that tastes like you were in their personal home.

To me there are 3 criteria for judging a restaurant, in the following order of importance: 1)Food taste & quality, 2)Service & Price, and 3)Atmosphere & location.

The Kathmandu wins on all 3 accounts. Amazing food, among my favorites:

Appetizer, Katmandu Samosa Chat

Soup, Vegetable Noodle, Tomato

Main Dish: Nepalese - Vegetable Chow Chow, Chicken Chow Chow, Chicken Chili, Chicken MoMo, Everest Chicken

Indian - Butter Chicken, Chicken Coconut Korma, Chicken Vindaloo.

All the main dishes come with Naan and Rice, no need to pay extra. If you order bread, I recommend the Kathmandu Special Naan (sweet and flavorful).

If you are really hungry, splurge on a Mango Lassi - an amazing Yogurt Drink!

Most restaurants I go to I have 1-2 items on the menu I order over and over, because they do it well, and its a safe bet. At "The Kathmandu" I want to try all the dishes, because I trust the chefs implicitly to make every bite a success. They bring the sacred back to eating.

For an authentic Nepalese/Indian experience, you must visit "The Kathmandu".

thekathmandu.net

Located on 3142 S. Highland Dr, SLC

M-Sun, 11:30am-10:00pm

70% Gluten Free

Ok, so who doesn't love Pasta? Ok, truth be told, I absolutely don't, I never have, and I don't know that I ever will. But I do happen to like one variation of Pasta that is conveniently 70% Gluten Free.

What could it be you ask? None other than Gnocchi! Yes, 70% consists of a starch, typically Potato, but I have had some varieties with Pumpkin. The other 30% is a mix of wheat, rice, water, and flavoring. I wish they were 100% Gluten Free, but that would remove the naughty factor completely while adhering to a Gluten Free diet. I love them because they are dense, yet delightful, thick, yet placid, filling and satisfying. A typical pack you purchase at the store has 3 servings; the perfect amount for 2 (one being my husband). This means no leftovers, which I particularly love because my husband doesn't eat leftovers, unless its ham! But truly, the number one reason I love Gnocchi, they are ready in 2-3 MINUTES, seriously! Every time I make them, and doll them up with my homemade marinara, or out of the jar if I am in a hurry, I feel like an Italian Cook Extraordinare. It is probably the only Italian meal I make, and it is enough to fill the craving!

Gnocchi

Marinara Sauce

Ground Beef (Optional)

Prepare Meat Sauce, or warm Marinara Sauce for Vegetarian Option.

Boil Gnocchi for 2-3 minutes, until they float to the top of the water.

Combine, and enjoy!

A Man's Salad

So getting Micah, my husband, to eat vegetables is like pulling a rabbit out of a hat, it's possible but it takes a trained magician. I have considered pureeing them into a baby food mush and adding to our meals, but even then his hypersensitive taste buds would still detect them a mile away. Discussion after discussion he claims that he does like vegetables and when we go out to eat he does eat his dinner salad. He said that he will eat a salad as a complete meal "if it is done the right". Done right to Micah means no dressing, lots of meat, eggs, olives, and all the fixins. Well, if you insist, I can serve you a Man's Salad. A salad for a man who thinks that each individual fruit snack contains one full fruit serving.

Here you go, our rendition of a A Man's Salad, no cooking, fast, fun, and makes both of us happy!

A Man's Salad

Spinach Greens (or your preference of lettuce)

Ham (or meat of choice)

Hard boiled eggs

Cheese

Croutons (leave these out for Gluten Free)

Carrots

Olives

Peanuts

Dressing (I like Salsa and Asian Sesame Dressing, Micah likes it dry!)

Assemble to your liking!

Enjoy!

Chicken Curry

I still remember the first time I had curry, sweet memory that it is. I recall the desire to lick my plate of every last drop of the yummy liquid called COCONUT MILK. In college was my first encounter with this amazing substance. As if it wasn't desirable enough you can imagine my affection for curry as I adopted the gluten free diet and a love for yoga!

For many years, curry was a rare delight that came only when visiting an Indian restaurant. It took my dear friend, Rebecca, in college to teach me that it could be made at home quite easily. She taught me to employ the help of the experts, Thai Kitchen brand curry paste, which then makes it a Thai Curry. This made for an easy and doable meal in about 30 minutes, and only a few simple ingredients: meat, vegetables, Thai Kitchen Curry Paste, and Coconut Milk! That recipe still stands as a wonderful recipe when time is limited, and the mixing of spices makes you nervous. But my personality lends to always wanted to perfect a recipe. So with some experimenting this is what I offer. If the veggies are fresh from the garden, well, even better. I offer carrots and potatoes as the vegetable in this variation, but feel free to experiment! So without further adieu!

Chicken Curry

2-3 red potatoes, cut up

2-3 large carrots, cut up

1 tbsp madras curry powder (plus extra to coat chicken: optional)

1/2 tsp pepper (freshly cracked is best)

1 tsp sea salt

1 tsp dried basil (or 2-3 tbsp fresh snipped)

1 teaspoon ginger powder

1/2 tsp each coriander and cumin (if you don't have these on hand: chili powder will do)

2 tsp cornstarch

1 can unsweetened lite coconut milk (13.5-14.5 oz)

1 bay leaf (optional)

1 tbsp olive oil

1/2 yellow onion

1-2 tsp garlic

3-4 skinless boneless chicken breast, cut into 1-2" pieces

2-3 cups hot cooked rice

1. Add bite size pieces of carrots and potatoes to boiling water, boil 5-10 min, til softer but still crisp.

2. Meanwhile, mix all the dry ingredients in a medium bowl, add coconut milk and mix very well, to remove lumps.

3. Add oil to skillet and heat to medium. Add garlic and chopped onion for about 3-5 minutes, to soften onions. Add cut up chicken pieces, 3-5 minutes until no longer pink. Add coconut milk mixture and carrots and potatoes. Turn heat down to simmer, place lid on, and let flavors meld about 10-15 minutes.

4. Enjoy! The most important step!

Gluten Free Strawberry Chocolate Chip Muffins

Let me begin by saying this post has more to do with honoring the lovely Karina Allrich and her gluten-free blog than the recipe that follows. I give my love and thanks to Karina’s, for making gluten free cooking inspiring, achievable, simple, and fun! She makes gluten free accessible to so many of us in a non gluten free world. Thank you Karina, goddess of Gluten Free. This recipe is from her most recent blog post, so I dare not take credit in anyway. I have tweaked the recipe using alternate GF flours I had on hand and dairy. Be sure to check out the original!

The inspiration came to try out this delight after bringing home some juicy, plump strawberries. I wanted to make best use of these beauties, so acknowledging that my husband doesn’t care for strawberries, I was able to be totally selfish and deferred to Karina’s blog to find a perfectly tailored post: Strawberry Chocolate Chip Muffins. Yum!!!! Four of my favorite things: Gluten Free, Baking, Strawberries, and chocolate! Does it get any better than this on a Saturday afternoon?

Below is a variation of Karina’s original recipe, using alternate flours and dairy.

Strawberry Chocolate Chip Muffins- Gluten Free

Makes 12 muffins

1-1½ cup sliced strawberries, set aside to dry out.

Mix dry ingredients together:

1 cup Brown Rice Flour

2/3 cup tapioca flour

1 tsp xantham gum

½ tsp sea salt

½ tsp baking soda

1 ½ tsp baking powder

1 cup light brown sugar

Blend in wet ingredients:

¾ cup milk

½ tsp rice vinegar or lemon juice

¼ cup olive oil (or canola)

1 ½ tsp real vanilla extract

1 egg

Beat until smooth, than add in ¾ cup chocolate chips.

Spoon 1 tbsp of batter into each of 12 muffin cups. Place 3 to 4 strawberries on top of the batter. Repeat spooning 1 tbsp of batter on top of the strawberries, covering them.

Add another layer of 3-4 sliced strawberries on each muffin top, pushing slightly into the batter. While you are at it, a few extra chocolate chips on top doesn’t hurt!

Bake at 350 for 20-25 minutes, until springy when touched.

PB&J Heaven Cookies

Ok, how PB&J brings us back to the days of childhood, or maybe college survival? The infamous PB&J is distinctly American, a food that became popularized during the great depression for its low cost and high nutrition. Chances are, if you are American, and not allergic to peanuts or wheat, at some point you have experienced a classic PB&J.

As I child I didn’t care much for PB&J’s, in fact I opted for just about any other sandwich (even tuna). But my adulthood has changed my discerning taste buds. My first love of PB&J came not from a sandwich but a PB&J cupcake from Buttercup Bake shop on 72^nd street (bw Columbus & Amsterdam) in Manhattan. Which, if you go to Manhattan you must get a cupcake at Buttercup Bake Shop, they hands down far surpass Magnolia’s Bakery.

It seemed like such a unique flavor, and with a love of PB, I simply couldn’t resist. The first bite exceeded any expectations, as it combined fluffy sweet nutter frosting and strawberry jam surrounded by a light airy cake. It was at that point PB&J took on a whole new level. Love at first bite.

Now, in order to recreate this blissful experience, I have to honor that my forte is cookies, not cupcakes. So I have attempted to recreate these in cookie version, and trust me, they wont let you down. The initial idea and recipe came form a Pillsbury Bake Off cookbook, the old fashioned ones from 1991 that sold for only $2.50. Pillsbury called them Children’s Choice Cookie, I call them PB&J Heaven. With a few tweaks to the recipe, I recreated the jam in the center effect that the cupcake delivered. You can place the jam on top without a covering, but after trying both ways, I highly recommend a lid for your jam, just like the sandwich!

PB&J Heaven Cookies:

Mix together and set aside in separate bowl:

2 ½ cups flour (AP or mix of half white/wheat)

1 tsp baking soda

½ tsp sea salt

1 tsp cinnamon

½ tsp nutmeg

1 ¾ cup rolled oats

Cream together:

1 cup butter

½ cup Peanut Butter

½ cup sugar

½ cup brown sugar

After creaming until mixture is light and fluffy, about 3-5 minutes, add in:

¼ cup applesauce

1 tsp vanilla

1 egg

Mix until fluffy, then add the flour mixture. Mix until just combined. Refrigerate dough for 12-24 hours.

Shape about 2/3rds of dough into 3 inch round ¼" thick patties. Use the rest of the dough to make 1 ½ -2 inch round patties as a topper. Place ½-1 tsp of jam of choice (I like Raspberry) in the center of the larger patties, place smaller topper on and let a bit of jam ooze out the sides, looks prettier this way! You can dress up these cookies as much as you like with a garnish on the topper: slice of strawberry, peanuts, chocolate chips!

Parchment paper is best on the cookie sheet, especially if any jam oozes out the sides (and it will)! If they ooze too much try making the edges of the cookie base thicker or using a bit less jam.

Bake at preheated 350 degrees for 10-12 minutes.

ENJOY!

I love food

I was born loving food, in fact, not much else consumed the first few months of my life on earth, aside from sleeping and changing diapers. I lived to eat then and today I still live to eat.

My taste buds have, however, become more discerning over the years. From newborn milk, I moved to solids; crackers, cheese, and meat; early years to more refined delights such as stove top, spaghetti and mom's casseroles; teenage years brought lots of bagels, frozen yogurt, and split pea soup. My early adulthood, I began to discover cooking outside my home, vegetables in their fresh abundance, salads, and dining out.

But hands down, living in Manhattan for 3 years had the greatest impact on the future of my food life. I experienced and loved food in every tradition, from Vietnamese, Thai, Japanese, Indian, Greek, Italian, French, Southern, African, Ethiopian, and the list goes on, my palate was forever stimulated. Eating and the pursuit of eating, became a well loved pastime, from hours spent reading foodie reviews, studying menus thoroughly, dabbling in macrobiotic restaurants, experimenting with a vegan diet, eating raw food and buying juices and food from street vendors, I will never be the same. In NYC I had the best ice cream sold from a truck, the most fabulous cupcake before dinner, and the fattest cookie under the sun. I suppose nothing will ever top the creativity and amazement of the food and love of food I discovered in NYC. However, in my own little oasis, my home, I know seek to create and share my own veritable delights, from entrees, to baking cookies, to gluten free the natural way, I just can't get enough. Enjoy the journey with me!