Fall is here and certain flavors are starting to be used in everything from coffee to dish soap. Yes, I am speaking about the omnipresent Pumpkin Spice. It is everywhere.
But it is not here. Nope. Not happening on this blog.
But I know Fall is about so many other flavors.
I love chestnuts. When I lived in NYC and the chestnut roasters would set up on the street corner, the smell would entice me like no other. Except the smell of those sugared cashews and almonds, which would bring me to my knees. But, I digress.
Chestnuts are available now already steamed and peeled, packed in jars and vacuum sealed bags. It could not be easier to use chestnuts in your everyday life, not just for that Thanksgiving stuffing. I buy them all the time, but you haven’t seen a lot of recipes using chestnuts because I tend to eat them straight out of the container. By the time I come up with a recipe to try, I have already eaten them all! sigh. . .
Chestnuts are generally a seasonal item. but if you buy the jarred or vacuum sealed bags they will last for many months. Stock up when you see them. That way, when you want to make this soup in the Spring, you are ready!
Spiced Chestnut Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
fine sea salt
steamed and peeled chestnuts
preferably homemade or low sodium
In a soup pot over low heat, melt the butter.
Add the onion, salt, thyme, paprika, ginger, cinnamon and allspice. Cook 4-5 minutes, stirring occasionally, until the onion has softened.
Add the chestnuts, stirring to coat them with the spice mixture.
Add the stock and water, raise the heat to high.
Bring to a boil, then reduce to a simmer.
Simmer the soup for 30 minutes.
Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, carefully transfer the hot soup to a blender or food processor, and puree until smooth.
Adjust the seasoning as needed and serve immediately.
Are you one of those people who makes a resolution every year to eat healthier, drink less, be kinder, etc.? With the exception of being kinder, I am not one to make a New Year’s resolution. In fact, I resolve to not make a resolution. Therefore, I never disappoint myself for failing to stick with my resolution. Win win, in my humble opinion.
But for those who do make resolutions, this recipe is for you. . . and everyone else really, since I do not believe in exclusion.
I keep seeing healthy recipes all over the place these days, since January is all about new beginnings and fresh starts. This New Year’s Resolution Smoothie recipe is probably one of my healthiest, as I sure do love to cook, eat and write about meat. Not that meat cannot be healthy. Everything in moderation, they say. Whoever they are.
This recipe was developed and posted 3 years ago, but it stands the test of time. And it is very easy, nutritious and filling. You’ll probably still want to make it even after your resolutions have fallen by the wayside. Not that they will.
New Year's Resolution Smoothie
- 1 ripe mango, peeled and diced or 1 cup frozen mango
- 1 inch piece of ginger, peeled
- 1 cup (packed) torn kale leaves
- 1 cup coconut water
- In a blender puree all the ingredients until smooth.
- Serve immediately.
Recipe 3 in my Rotisserie Chicken Makeover series is amazingly simple and fresh. Using seasonal produce at the peak of ripeness is what makes this salad so awesome. I picked these organic tomatoes up from my local weekly market, the Altadena Farmer’s Market.
Farmer’s markets are overloaded with vine ripened tomatoes, bursting with juicy flavors ranging from sugary sweet to mouth puckeringly tart. This salad calls for large heirloom tomatoes, but do not hesitate to use smaller or even cherry tomatoes for this salad. What is important is the flavor you prefer.
Click here for the recipe for Rotisserie Chicken, Heirloom Tomato and Feta Salad.
Check out the other recipes in the Rotisserie Chicken Makeover
Rotisserie Chicken Salad with Roasted Asparagus, Red Pepper and Cucumbers
Pesto Chicken Lasagna Roll-ups
Summertime is Avocado Love time!
Avocado season is in full swing here in California, where the BEST avocados in the world are grown. I may be a little biased of course, having grown up in California and having access to backyard avocado trees. We ate avocados before they became the fashionable culinary powerhouse that they are now.
I’ve been enjoying the avocados so much this summer and decided to go into my archives to share my favorite recipes using avocados.
I hope you love them as much as I do!
Avocado, Mandarin Orange and Jicama Salad With Key Lime Dressing
Skewered Steak Tips with Avocado Gastrique
Avocado and Potato Salad with Hatch Chile Vinaigrette
Spicy Avocado Goddess Dressing
Bacon Shrimp Avocado Dip
Rotisserie chicken makeover? A little blush, a new outfit? What?
Store made rotisserie chicken is everywhere, and a very convenient way to serve a meal quickly. But what do you do with any leftovers you might have?
I am doing a series of recipes on Mom.me about what you can make with rotisserie chicken, whether leftover or bought just for use as an ingredient in something else.
Head over to my Mom.me page for the recipe. First up is Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber.