Saturday, November 17, 2018

Ginger Curried Pumpkin Soup for #SoupSaturdaySwappers

I can't believe it's time for Soup Saturday Swappers, again.  This past month has flown by and yet dragged at the same time.

We had a major hurricane hit the coast not that far from us, and there was a lot of damage in our little part of the world as well.

So much to do and yet, a lot of waiting around. It's a hurry up and wait.  Hurry up and get the hurricane debris cleaned up and out to the roadside and then wait til they can get it picked up.  Hurry up and file insurance claims and then wait while your claim gets processed.  Kudo's to all the people working on picking up the storm debris.  If you travel down Hwy. 98 there is usually a lineup of cars waiting their turn to go, one lane is usually blocked off by the debris removal team and it's not uncommon to see 6-8 dump trucks waiting to be filled up.  Part of our new normal.  And we're the lucky ones.  Just a few miles down the road, 50 or so, whole communities were decimated.  Houses, businesses, everything gone.

And then of course, it was also hot for part of the time and now it's sweater weather.  Which I'm loving, that also means it's perfect for soup.

The challenge/theme for this month was a soup with pumpkin or squash.  
Ginger Curried Pumpkin Soup


Our hostess is Ashley of  Cheese Curd in Paradise and she is the one who suggested using pumpkin and/or squash. 
  
I went here for inspiration and then added a bunch of other seasonings, because I could.  I added some curry and some candied ginger I'd made and tasted it and my mouth went "WOW, where have you been all my life".
Well, not really, cause it tends to do that whenever it tastes something good.

As it turns out, I did what I usually do.  I cooked from stuff I had in my pantry and freezer.  When you live where I do, you tend to keep a well stocked pantry.  At least for some specialty items.
I bought a bunch of canned pumpkin awhile back and made some bone broth/stock last week.  I always have onions on hand.  And of course with Thanksgiving coming next week, I also had some sweet potatoes on hand.


But this soup, is definitely one that will be made again and again.  Or maybe I'll just keep some in the freezer and nuke it when I need a hot cup of goodness.  And it's sippable, well mostly.  I love a mug of soup when I'm writing, I can sip and think and don't have to wrestle with any eating implements either.    Or maybe just a spoon, cause those dried cranberries were a genius last minute add, even if I do say so myself.   And can't forget the cremé fraiche.  Just a drizzle, adds so much. 
Ginger Curried Pumpkin Soup

Curried Pumpkin Soup



Yield: 4-6 servings

Ginger Curried Pumpkin Soup
Ginger Curried Pumpkin Soup

prep time: 5 minscook time: 30 minstotal time: 35 mins
This is a surprisingly filling soup, hearty and yet light. Perfect as a starter or as light lunch.

ingredients:


6 cups chicken or vegetable stock
1 onion, diced
1 sweet potato, peeled and diced
1 can pumpkin puree
1/4 cup candied ginger, diced
1/2-1 tsp. Curry powder, hot or mild
1/2 tsp. Ginger
1/2 tsp. Coriander
1 tsp. EVOO
1 tsp. Butter
Topping
1/2 cup dried cranberries - for topping
2 tablespoons Crème Fraiche -optional

instructions:


Sauté the onions in the butter and olive oil over medium heat until caramelized, this takes about 15 minutes.  Add in the diced sweet potatoes and sauté an additional 5 minutes.  Add the stock, candied ginger, curry powder, ginger and coriander and simmer for about 10 minutes or until the sweet potatoes are cooked and soft.  Taste to correct for seasonings.  You can always add more of the curry, but it's hard to take back out.  Use an immersion blender to blend it all together.  Serve in a bowl topped with a sprinkle of dried cranberries and a drizzle of crème fraiche. 
Created using The Recipes Generator

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Friday, November 16, 2018

Shrimp Stir Fry with Green Curry Sauce for #FishFridayFoodies

It's time for Fish Friday Foodies again.   This month we're doing Stir-Fries featuring Seafood as suggested by our hostess Karen from Karen's Kitchen Stories.
Shrimp Stir Fry with Green Curry Sauce

I was all set to use Shrimp, but decided against it.   I had some cod in the freezer but it seems to have gone walkabout so I used some Sole instead.   I've been craving fish and veggies lately anyway.
I went online and searched for a recipe and found one on this site.  And followed it.
I forgot to buy scallions the other day, but have lots of chives in my pots.  I also added an extra pepper, cause I found one called Aloha and it was gorgeous. It was red and yellow and orange.
  I also used fresh bird peppers, because I love them, and the heat they impart.  And... I added some Bok Choy Sum., cause I could.

Cooked it, tasted it and promptly made it an offering to the kitchen goddess.
I don't know if it was a combination of the spices, sauces, or just what, but I ended up dumping the whole thing. It was awful, or at least, my mouth said NO WAY!

Luckily I had some of the pepper left over, and decided to start from scratch.  I had also bought some shrimp for Thanksgiving and decided to break into that package for this.
Shrimp Stir Fry with Green Curry Sauce

And I really loved what I came up with.  

Yield: 2 servings

Shrimp Stir Fry with Green Curry Sauce and Peppers
Shrimp Stir Fry with Green Curry Sauce

prep time: 10 minscook time: 10 minstotal time: 20 mins
If you like a touch of hot, and spicy without being overwhelmed, this dish is perfect. Serve with either Somen Noodles or rice or?

ingredients:

1 whole Green pepper - seeded and julienned
1 whole Aloha Pepper or orange pepper - seeded and julliened
2 baby Bok Choy Sum, washed, and julienned
2 fresh bird peppers, diced
1/2 lb fresh Shrimp
1 tablespoon oil

Sauce
1 tablespoon Sweet Soy Sauce
1 teaspoon Roasted Sesame Oil
1/2 teaspoon Rice Wine Vinegar
1 teaspoon Green Curry Paste
1 teaspoon cornstarch
3 tablespoons water


instructions:

Heat oil in wok or shallow fry pan until very hot, add the vegetables and stir fry them for about 3-4 minutes or until the Bok Choy starts to wilt.   Add the shrimp and stir to combine, cover and let cook for 2-3 minutes or until the shrimp has turned pink and is almost cooked through.  Add the sauce. stir to combine, and let come to a boil, cook for another minute, then serve over Somen Noodles or rice. 
Created using The Recipes Generator


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Thursday, November 15, 2018

Community Potluck for November 2018

I meant to get this up yesterday, but took the day to run into the big city. 

We met at a new venue this month, St. James Bay Golf Course allowed us to use their Fountain Room, and we'll probably be meeting there every month until they kick us out. 

The place we used to have it at, is no more, thanks to Hurricane Michael.  It basically took out the entire building as well as causing damage and havoc throughout our community. 

We appreciate being able to have our Community Potluck at the St. James Bay Golf Course.  The room was lovely, and as usual,  lots of great food was brought, and lots of conversations and story swapping were done. 

Without further ado or any other drum rolls or ?

It's funny how some months seem to get a theme, without any prompting from anyone.   This month there was a definite Pasta theme, which made my little heart go pitter patter.   I love pasta. 
I had to do it, here are all the pasta dishes.
And you know I sampled every single one of them.
Bowtie Pasta with Sausage

 Macaroni Salad
 Chicken with Noodles
Orecchiette or Little Ears Baked Pasta
 Mac and Cheese
There was lots more brought and enjoyed.
We not only had some lovely Mashed Potatoes 
 But also some roasted Rosemary Potatoes
This totally awesome dish with Chicken and Sausage and Rice
 I made a Jambalaya with Sausage, Chicken and Ham
 There were some Salmon Patties (I didn't get to taste them, but was told they were good.
 Some Pork Loin Sliders, and being a Dane, I'm a pork fan, so I was happy.
 There was a Pumpkin Soup, which was spicy and delightful
 And you were to top it with Salsa, Sour Cream and tortilla chips
 Some Mushrooms, I could have dipped some of the Foccacia in the juice.

and a Spicy Kale dish
 along with some Brussels Sprouts.   Funny that, I never used to like them, but my taste buds must have matured somewhere along the way, cause I really like them now.
 A Cheese and Cracker tray.  And if you look up in the left hand corner, I also made and brought some Tiramisu Cupcakes and didn't get a picture of them. 
I also did not get a picture of another latecomer, some bacon wrapped sausages.  

and then there were the desserts.
You have to have dessert. 
You do. 
Sweet Potato with a crunchy sweet topping
 Santa and his Pineapple. 
 A baked Apple Compote
 Pumpkin Pie
 and some Turtle Pie
And I missed getting a picture of a fruit cobbler as well. 

I got busy chatting with friends, trading Hurricane Michael stories and commiserating with those who had damage or lost stuff.  I was one of them, but, you have to go on.



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