Winter has arrived in the Carolinas in full force. It is freezing but I won’t complain about the temperatures because I know I have many readers who live in cold, snowy climates…I don’t know how you do it! One thing I will say is that cold days and even colder nights make me crave warm, hearty dishes like soup. I’ve had this Curried Coconut Soup with Chickpeas bookmarked for months and the perfect opportunity finally arose to make it on a chilly night when Brandon was out to dinner with friends.
I didn’t know how receptive Brandon would be to the soup. While he loves curry dishes, I didn’t know if he’d go for a vegan soup for dinner so I made it on a night he wasn’t home. I loved cooking this dish. It was so fragrant and very easy. I was extremely pleased with the results – the soup was flavorful and filling. I am happy to report that Brandon loved the leftovers for lunch the next day. I will definitely be adding this soup to the “winter warmers” recipe collection.
A few notes about the recipe…I almost doubled the curry powder and could have gone for a bit more. If you are a curry lover don’t be afraid to be a bit heavy handed. Next time I make this I am going to experiment with adding other spices like cayenne pepper to up the spice factor and cumin or coriander. This recipe was great as written but I would love to play with developing the flavors a bit more.
One Year Ago: Pork Chops with Cider Cream Sauce and Sauteed Apples
Two Years Ago: Greek Pasta
Curried Coconut Soup with Chickpeas
(Recipe source Epicurious, March 2009)
2 tablespoons canola or olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 jalapeño chili, seeded, minced
2 large cloves garlic, minced
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned
1-2 teaspoons mild curry powder, to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice, cooked
2 tablespoons fresh cilantro or parsley, chopped
Heat the oil over medium heat. in a medium stockpot. Add onion, bell pepper and chili and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for another 1 minute, stirring constantly. Add the curry powder and stir until onion mixture is coated. Add broth, chickpeas, tomatoes, salt and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve hot.
Yield: 4 servings
Posted in Ethnic, One Dish, Soups and Stews, Vegetarian | Tagged chickpeas, curry, Ethnic, Healthy, soup, vegan, vegan soup, winter dishes, winter soup | 13 Comments »
My dad made this dressing recipe from Cuisine at Home several years ago and it’s been a family staple ever since. There is nothing fancy about this dressing and the ingredients list is surprisingly short but it sure is good – especially topped with gravy!
My grandmother has always been the dressing maker for our family Thankgsivings but even she got on board with this recipe. If you’re looking for a classic, traditional dressing recipe, this one’s for you!
One Year Ago: Macaroni and Cheese and Bourbon Pumpkin Cheesecake (both great Thanksgiving recipes!)
Classic White Dressing
(Recipe source Cuisine at Home, December 2007)
8 cups French bread, cubed and staled (cube and let sit until dried out)
1 1/2 cups whole milk
1 stick unsalted butter
2 cups onion, diced
2 cups celery, diced
2 1/2 cups chicken broth
1/4 cup fresh sage, chopped
1/4 cup fresh parsley, chopped
3 eggs, beaten until frothy
Salt and pepper, to taste
Preheat oven to 375 degrees and coat a 2-quart casserole dish with nonstick cooking spray. Place casserole dish on a foil-lined baking sheet and set aside.
Soak bread in milk while you prepare other ingredients.
Melt butter over medium heat in a large skillet. Add onions and celery and cook 6-8 minutes, stirring frequently, until soft. Stir broth, onion mixture and herbs into bread and then add eggs, salt and pepper and gently stir until incorporated. Pour into prepared baking dish and bake for one hour or until center is set.
Yield: 10 servings
Posted in Holiday, Side Dish, Thanksgiving | Tagged dressing, french bread, Side Dish, thanksgiving, thanksgiving recipe | 2 Comments »
Big news! This is my 200th post and the second blogiversary of Bakin’ and Eggs is coming up very soon! 😀
Let’s get to the food. I have another holiday recipe for you! I discovered this sweet potato casserole several years ago when Brandon requested a marshmallow-topped casserole and I wanted something a little different. This recipe was the perfect compromise and with the alternating layers of pecans and cornflakes and marshmallows, you can be sure that everyone at the table will be pleased. Also, I love the presentation of this casserole. It’s a pretty addition to a holiday spread.
I will be posting a Thanksgiving recipe round up tomorrow so stay tuned!
One Year Ago: Asian Marinated Tuna Steaks
Sweet Potato Casserole
(Recipe source Southern Living)
4 1/2 pounds sweet potatoes
1 cup sugar (you can reduce this a little)
1/4 cup milk
1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided)
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 1/2 cups miniature marshmallows
Preaheat oven to 400 degrees. Pierce sweet potatoes with a fork and bake for one hour, or until tender. Let cool and then peel. Reduce oven temperature to 350 degrees.
Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat sweet potatoes, sugar and next 5 at medium speed until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal, 1 tablespoon of melted butter, pecans and brown sugar in a small bowl. Sprinkle diagonally over casserole in rows (do not add the marshmallows yet!).
Bake for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Yield: 8-10 servings
Posted in Holiday, Potato, Side Dish, Thanksgiving, Vegetarian | Tagged casserole, holiday recipes, holiday side dish, marshmallows corn flakes, Side Dish, sweet potato casserole, sweet potatoes | 7 Comments »
Let’s get the important facts out of the way. This coffee cake has three sticks of butter in the cake and another half stick in the topping. If you find this shocking you may want to leave now! 😉
That said, this is the perfect coffee cake for the holidays. I made this last Thanksgiving for breakfast (you just have to go all out on Thanksgiving!) and my family loved it. I am a big fan of fresh cranberries in baked goods and this cake had just the right amount layered throughout. The streusel topping was a nice finish and the toasted pecans added so much.
This Cranberry Coffee Cake would be a lovely treat anytime during the holiday season – take it to work, bring it to a friend or serve it for houseguests. I guarantee it will be a hit…just dont’ tell anyone about the three and a half sticks of butter.
One Year Ago: Good Eats Roast Turkey on the Big Green Egg
Cranberry Coffee Cake with Streusel Topping
(Recipe source Cuisine at Home)
FOR THE STREUSEL
1/2 stick unsalted butter
2/3 cup flour
1/3 cup toasted pecans, chopped
1/3 cup dried cranberries
1/4 cup sugar
2 tablespoons orange zest
FOR THE CAKE
1 cup fresh cranberries
2 1/4 cup sugar, divided
Zest of 1/2 orange
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
4 eggs, plus 1 egg yolk
3 sticks unsalted butter, softened
Preheat oven to 350 degrees. Coat a 9-inch square baking pan with nonstick spray. Line pan with parchment paper so it hangs over edges to create handles and spray again with cooking spray.
FOR THE STREUSEL
Melt butter and stir in flour, pecans, dried cranberries, sugar and orange zest. Set streusel aside.
FOR THE CAKE
Pulse fresh cranberries, 3/4 cup sugar and orange zest in food processor and set aside.
Whisk together flour, salt, cinnamon and baking powder in bowl and set aside. Whisk together eggs and egg yolk and set aside. Using hand mixer, cream butter and remaining 1 1/2 cups sugar in large bowl. Add flour mixture and egg mixture alternately to butter mixture, beating well after each addition. Transfer half of batter to prepared pan; top with cranberry mixture and then top with remaining batter, smoothing each layer. Use a knife to swirl batter and cranberries and top cake with streusel.
Bake 55 to 70 minutes or until streusel is golden brown and toothpick comes out clean. Cool on wire rack for 20 minutes before serving.
Yield: 16 servings
Posted in Breakfast/Brunch, Cake, Holiday, Thanksgiving | Tagged breakfast, brunch, Cake, coffee cake, cranberries, Entertaining, holiday baking, holidays | 6 Comments »
Dinner tonight was supposed to be broiled mahi, roasted asparagus and sweet potato parsnip puree. There was a midafternoon change of plans when Brandon informed me that he just did not feel like eating fish tonight. He is fighting a cold (that I may or may not have given him…oops) and was in the mood for something simple and comforting. I decided to do a spin on breakfast for dinner and made a healthier version of a traditional breakfast casserole.
This casserole features whole wheat English muffins, a few veggies, faux sausage, eggs and cheese. I got the idea for this dish from the Whole Foods website but winged it in the kitchen. The original recipe instructs you to let this sit overnight in the fridge but a one hour soak worked for us. I was able to quickly assemble this before yoga this evening and Brandon put it in the oven so that dinner was ready when I got home from class. Easy and delicious.
If you’re looking for a healthier alternative to cheese, sausage and bacon laden casseroles this holiday season I encourage you to try this recipe! I think you could further lighten it by using a mixture of eggs and egg whites and reducing the cheese. But we loved it just the way it was…a little cheese never hurt anyone!
One Year Ago: Buttermilk Biscuits and Jeweled Rice
English Muffin Egg Casserole
(Recipe inspired by Whole Foods Market)
4 whole wheat English muffins, halved
2 meatless sausage patties (I used Morningstar)
1 tablespoon olive oil
1 medium tomato, chopped
3/4 cup mushrooms, sliced
1 clove garlic, minced
1 cup spinach, chopped
1/2 teaspoon dried basil
1/3 cup skim milk
1 cup mozzarella cheese, shredded
Lots of salt and pepper, to taste
Prepare an 11 x 9 baking dish with cooking spray. Line with English muffin halves and set aside.
Defrost sausages in microwave and crumble. Heat olive oil in a large skillet over medium heat and add tomatoes and mushrooms. Cook for 3-4 minutes and then add sausage and garlic. Cook for another 2-3 minutes and then stir in chopped spinach and dried basil. Season generously with salt and pepper and then spoon over English muffins.
While mixture is cooling on English muffins, whisk together eggs and milk and season with salt and pepper. Pour egg mixture over English muffins and top with cheese. Let rest at least one hour or up to overnight in the fridge.
Remove casserole from fridge while you are preheating oven to 350 degrees. Cook for 40-50 minutes, or until set and cheese is slightly browned.
Yield: 6 servings
Posted in Breakfast/Brunch, Holiday, One Dish, Vegetarian | Tagged breakfast, breakfast casserole, brunch, casserole, egg casserole, eggs, Vegetarian | 6 Comments »