Simple & Warming Anti-Inflammatory Turmeric Soup

Simple & Warming Anti-Inflammatory Turmeric Soup – Candy Coated Culinista

I visited a different grocery story looking for ground turkey for my kofta’s and to my surprise I found Jamaican Ginger and Tumeric. I have never seen either of these in the store. Regular Asian ginger yes; but not its spicier cousin and the turmeric was a sign for my to go all in and try this ingredient I have had a love hate relationship with. Having a lifelong love affair with ginger, I thought it was an obvious choice to start trying to add turmeric into my diet alongside its “cousin” ginger. Now as easy as ginger is to enjoy for myself I just couldn’t get on board with turmeric. I have finally found a way to consume it and enjoy it along with all its benefits like aiding with ingestion and those all so important anti-inflammatory and anti-oxidant qualities keep calling me back. Well this soup struck a chord with me in the most delightful way and I can now enjoy turmeric and its unique scent and vibrant colour.

Yield/Serving: 3 – 4
Prep Time: 5 min.
Cook Time: 1 & ½ hours
Difficulty level is: Easy

Ingredients
• 1 acorn squash, halved and seeded
• 1 large sweet potato, peeled and halved
• 1 large carrot, peeled
• 2 knobs of turmeric, peeled and minced
• 900 ml vegetable stock

Assembly
1. Preheat oven to 350°F.
2. Prepare squash and place in a roasting pan.
3. Boil sweet potato and carrot in a medium saucepan.
4. Once vegetables are done let cool for 30 minutes.
5. Peel away the squash skin and add to a blender along with the sweet potatoes and carrots.
6. Add turmeric and vegetable stock and blend.
7. Pour into two bowls and serve.

Tips
• Add more turmeric if you like.
• Use a Dutch oven if you prefer.

Please Enjoy

My thoughts
I did start with a relatively small amount of turmeric in my eyes; but the soup surely had that lovely and distinctive turmeric scent. The colour of this soup is my most favourite of all the soups I have prepared. It also kept the colour upon reheating. I could taste each ingredients and they came together very well. This will be another soup in my rotation. If you want a faster dinner use your blender. I used the blender for Christmas for the purpose of using it solely for cooking and not my daily smoothie. I started off using the immersion blender in the Dutch over but I couldn’t’ get the consistency and the find turmeric to blend nicely and smooth.

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Under the Weather Soup with Crispy Kale

Under the Weather Soup with Crispy Kale – Candy Coated Culinista

I honestly can’t remember the last time I got a cold (knock on wood) and even now this hasn’t turned into a full blown cold yet and I’m thankful for that. I should have known my tonsillitis last week was perhaps a warning sign of things to come. So feeling a touch under the weather with a sore throat and slight cough, I had already picked up some soup essentials being preemptive. Now to make a new soup to help me feel better fast and nip whatever this in the bud.

Yield/Serving: 3-4
Prep Time: 5 min
Cook Time: approx. 2 hours
Difficulty level is: Easy

Ingredients
• 1 acorn squash, halved and seeded
• 1 large sweet potato, peeled and halved
• 1 large carrot, peeled
• Extra virgin olive oil
• 900 ml vegetable stock
• 1 cup water
• Salt to taste, if desired
• Black pepper to taste, if desired
• a knob of ginger, if desired
• a little turmeric, if desired
• 3 leaves of kale
• 1 tbsp extra virgin olive oil

Assembly
1. Preheat oven to 350°F.
2. Prepare squash, sweet potato and carrot and place in a roasting pan.
3. Cover in extra virgin olive oil and roast for one hour and forty minutes, turning vegetable over halfway through.
4. Once vegetables are done let cool for 30 minutes.
5. Peel away the squash skin and add to a Dutch oven along with the sweet potatoes chopped.
6. Chop carrots and add one cup of water to a blender along with the carrots and blend.
7. Then add to the Dutch oven along with the vegetable stock and let simmer for 10 minutes.
8. Using an immersion blender, blend until smooth and continue to simmer.
9. In a small frying pan, fry kale with a tablespoon of extra virgin olive oil and once crispy drain on a paper towel.
10. Laddle soup into a bowl and top with crispy kale and serve.

Please Enjoy

My thoughts
This is really a bare bones recipe for me. I honestly didn’t even add salt or pepper as I wasn’t feeling it and I wanted to keep this soup pure. You can also add ginger and turmeric if you want also. I saved that for my tea on the side personally. I even managed to not add onions and garlic as that might have muddied up the beautiful colour of the soup; which was sweet and simple. Blending the carrots prior to adding them to the Dutch oven really helped with the consistency of the soup and I’m very happy I did. This really took no effort which is perfect when your down for the count. Nap while the veggies roast and maybe 10 minutes on your feet actually tending to the soup. Perfect.

Herby Vegan Compound Butter

Herby Vegan Compound Butter - Candy Coated Culinsta

Herby Vegan Compound Butter – Candy Coated Culinsta

I love compound butter; but I don’t necessarily want to partake in all the yummy delicious artery clogging full fat butter. Therefore, here is my version of compound butter that I use on veggies and on proteins.

Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
• 400g vegan margarine
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• Handful fresh dill
• Handful fresh parsley
• 2 tbsp fresh oregano

Assembly
1. Using a food processor chop fresh herbs
2. Place vegan margarine in food processor.
3. Blend herbs and butter together.
4. On a long piece of wax paper place butter in the middle and form butter into a cylinder.
5. Twist the edges and place in freezer for 30 minutes.
6. Take butter out of the freezer and cut butter into discs and roll back up and use as needed on vegetables or meat.

Please Enjoy

My thoughts
I love having a stack of discs in my freezer to use whenever I want. It is handy and an excellent way to use up all those fresh herbs that may be about to turn.

Herbaceous Pattypan Squash

Herbaceous Pattypan Squash – Candy Coated Culinista

A visit to the local farmers markets always gets the creative juices flowing. This summer and fall season I’m lucky enough to have a new farmer’s market just steps from my door and I intend to take full advantage of what they have to offer. Heirloom tomatoes, fresh snap green beans, golden and purple beets, gourmet popsicles and pizza, fresh loaves of bread, honey, cheese and so much more. I found these lovely Pattypan squash for the second time in two years and I wanted to make a simple recipe to highlight and respect the local ingredients.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp vegetarian butter
• 2 tbsp extra virgin olive oil
• 6 large sized pattypan squash, cut into quarters and eights
• Fresh thyme, finely diced
• Fresh dill, finely diced
• Fresh parsley, finely diced
• Fresh rosemary, finely diced
• Fresh Oregano, finely diced

Assembly
1. Over medium-high heat let butter and extra virgin olive oil get to the temperature of the pan and melt.
2. Add pattypan squash along with fresh herbs.
3. Cook for 5 min, ensuring squash stays crunchy.
4. Serve immediately.

Please Enjoy

My thoughts
I enjoyed pattypan squash for the first time last month when I visited the CN Tower 360 revolving restaurant. I hadn’t managed to buy the squash I saw last year, so I was very happy to come across it again this year. Simple summer sides are a delight to make especially with the farmers markets finest produce. The squash was buttery and herby and the aroma was delightful. I love a good crunchy vegetable and this was the perfect side to my dinner last night.

Super Quick Garlic Bok Choy

Super Quick Garlic Bok Choy – Candy Coated Culinista

Yield/Serving: 4 to 6 servings
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

From: Eat Delicious from Dennis the Prescott

Ingredients
• 2 tbsp toasted sesame oil
• 10 green onions, trimmed and cut into thirds
• 5 garlic cloves, minced
• 1 pound bok choy, ends trimmed and leaves separated
• 2 tbsp soy sauce
• 1 tbsp sesame seeds toasted

Assembly
1. Using a wok over medium-high heat and sesame oil and when oil is hot add the green onions and garlic and stir fry for 30 seconds ensuring to keep them moving the full 30 seconds.
2. Add the bok choy and soy sauce and stir fry for 2 minutes and then transfer to a serving dish.
3. Sprinkle toasted sesame seeds over top and serve.

Please Enjoy

My thoughts
I halved this recipe because I didn’t need 6 servings of bok choy. It tasted so good; I’ve always loved Bok Choy and in the area I live this is always at least two varieties in the grocery store. For this recipe I choose Shanghai Bok Choy as they are bigger in size.

O is for … Okra Vegetable Medley

O is for … Okra Vegetable Medley - Candy Coated Culinista

O is for … Okra Vegetable Medley – Candy Coated Culinista

Yield/Serving: 2-3
Prep Time: 5 min.
Cook Time: 7 min.
Difficulty level is: Easy

Ingredients
• 3 tbsp extra virgin olive oil
• 10 okras, sliced into rounds
• Handful of snow peas
• ½ red bell pepper, large dice
• Sea salt, to taste
• Black pepper, to taste
• 2 tbsp Raspberry balsamic vinegar

Assembly
1. Over medium-high heat pour olive oil into the pan.
2. Once oil is heated pour in the okra, snap peas and red peppers.
3. Add in the salt, pepper and balsamic vinegar and stir.
4. Let cook for 7 minutes and serve.

Please Enjoy

My thoughts
I always find okra to be slimy even when fresh since childhood. That aside the dish was tasty and there was a distinct okra flavour.

Spring Asparagus Medley

Spring Asparagus Medley – Candy Coated Culinista

An easy peasy evening spring vegetable medley to accompany a chicken or beef dish.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 5 min
Difficulty level is: Easy

Ingredients
• 2 tbsp Extra virgin olive oil
• 20 Asparagus; hard bottoms cut off
• 5 button mushrooms, sliced
• 10 grape tomatoes, sliced in half
• ½ small red onion, sliced
• Celery salt, to taste

Assembly
1. In a large frying pan pour olive oil over medium-high heat.
2. Add asparagus, mushrooms. Tomatoes, red onion and fry for 5 minutes until tender.
3. Add celery salt.

Please Enjoy

My thoughts
A simple yet satisfying spring dish. This would be a great side dish for a springtime BBQ. Crunchy asparagus, and softened mushrooms, tomatoes and onions is a great combination.

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice – Candy Coated Culinista

I went to my first Authentic Thai restaurant in February and ever since I have been intrigued by this cuisine and trying to consume and slowly try all things Thai. It’s one hundred percent thanks to this amazing Tamarind chicken I had and the taste and smell is still stuck in my head today. I love the sweet and tangy aspects to the tamarind as we have this fruit in the Caribbean and I remember pulling them of the tree and them being scattered on the streets all over Barbados & Antigua. This dish made me want to try Thai food more ad even though I’m not a curry fan I am finding Thai curry dishes to have a very different spice taste then Indian cuisine that I am not fond of. I am exploring this new flavor profile; but for now only with the rice and salad dishes and then on to noodles and proper Thai curries.

Yield/Serving: 4
Prep Time: 15 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 1 pineapple, halved lengthwise if you want to make a pineapple boat
• 1/2 cup Jasmine Rice
• Peanut oil
• Soy sauce, to taste
• Curry powder. To taste
• 3 garlic cloves, minced
• ½ small white onion, diced
• 1 small carrot, grated
• ¼ cup frozen peas
• 1 egg
• ¼ cup pineapple, finely chopped
• 1 spring onion, chopped
• Cilantro, handful, rough chop
• Peanuts, chopped, to taste

Assembly
1. In a saucepan over medium-high heat cook rice and set aside.
2. Using a wok add peanut oil and fry garlic cloves and onion for a couple of minutes.
3. Add the Jasmine rice along with soy sauce and curry powder.
4. Add carrots and frozen peas, and let cook for 10 minutes.
5. Crack the egg into the fried rice and stir around.
6. Add in the pineapple, spring onion, cilantro and peanuts and stir for 1 minute.
7. Serve.

Tips
• Serve in a pineapple boats if desired. Just carve out the pineapple and pour Thai fried rice inside.

Please Enjoy

My thoughts
This is a totally new food for me and I honestly wanted to make this dish because of the pineapple boat and that wow factor when serving this dish. As I am not a huge curry fan I didn’t add tons of curry powder; but the colour and smell was wonderful and flavouful. I loved all the added fruit & vegetables in the rice.

Broccoli Almondine

Broccoli Almondine – Candy Coated Culinista

Broccoli is a vegetable I have loved from my childhood and yet I always consume it one of two ways; Raw or steamed and that is it. Just the naked veg with nothing added to it. I have been trying to find another way to create some interest for my most favourite vegetable and this experiment fit the bill.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 8 – 10 min
Difficulty level is: Easy

Ingredients
• 1 broccoli crown, cut into pieces
• 3 tbsp vegetarian butter
• ¼ cup sliced almonds
• Kosher salt, to taste
• Black pepper, to taste
• Celery salt, to taste
• Fresh lemon juice, from half a lemon

Assembly
1. Cut broccoli into pieces and steam vegetables until broccoli is a bright green.
2. In a small frying pan, heat up margarine over medium heat, add almonds, and cook for 2 minutes.
3. Place cooked broccoli in a serving dish and coats with margarine & almond mixture.
4. Add salt, black pepper, celery salt and lemon juice.
5. Mix well and serve.

Tips
• Add parmesan cheese if desired for a non-vegan option.

Please Enjoy

My thoughts
I have been wanting to make this side dish for awhile now and I’m glad I finally managed to make it. This simple side tasted so fresh.

L is for … Lentil Quinoa Salad

L is for ... Lentil & Quinoa Salad - Candy Coated Culinista

L is for … Lentil & Quinoa Salad – Candy Coated Culinista

I have had a very long break from my Alphabet Cuisine series and the letter “L” is the reason why. I found a few recipes with Lamb and Lentils but they were just okay and I wanted the series to consist of new and interesting recipes and ingredients I don’t cook with a bunch. I have been working hard to get lentils to work and I finally found a recipe that it out of the park delicious.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 10-15 min.
Difficulty level is: Easy

Ingredients
Salad

• 1 cup tri-coloured quinoa
• ¼ cup orange lentils, washed
• ¼ cup green lentils, washed
• 2 stalks celery, diced
• 1 green onion, chopped
• ½ small red onion, diced
• ½ zucchini, diced
• Handful of dill, finely chopped
• Handful of parsley, finely chopped
• Handful of rosemary, finely chopped
• Handful of oregano, finely chopped
• Handful of thyme, finely chopped
Dressing
• 8 tbsp extra virgin olive oil
• 8 tbsp apple cider vinegar
• Juice from 1 lemon
• 2 tsp kosher salt
• 2 tsp black pepper

Assembly
1. Using a small saucepan, with the lentils in the pot bring the water up to a boil then let simmer for 5 to 7 minutes. Lentils.
2. In a medium saucepan pour quinoa into the pot and bring to a boil then let simmer for 15 to 20 minutes.
3. In the meantime, prep all the vegetables, herbs, and place in a large bowl and set aside.
4. In a small bowl whisk the dressing ingredients together until emulsified.
5. Drain off the water from the lentils and quinoa once cooked and then pour into the bowl with the herbs & vegetables and incorporate.
6. Add in the dressing and mix well.
7. Serve.

Please Enjoy

My thoughts
I have another recipe with quinoa and lentils in it that I can say I am thoroughly enjoying. I think the catch with lentil or quinoa is these two ingredients really can’t stand alone and require flavourful and many other ingredients to help the appeal of them. Or that is the case for myself as I can’t enjoy lentils and quinoa alone in . The fresh herbs and vegetables added texture and interest to the recipe and the simple and satisfying dressing just enhanced everything in this salad. I can now eat lentils more often and actually enjoy it. I also managed to turn a friend who can never seem to get through their lentil or qunioa dinner or lunch sides into a lover and I’ve already been asked for the recipe.

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