Clear barley and mushroom soup

If you like mushrooms like I do (that is abnormally so), you will love this delicious, simple and healthy take on mushroom soup.
The porcini bring an out of this world earthy flavor and the barley brings a chewy texture. This recipe is just lovely and I make this every year. It takes no more than 30 minutes from start to finish and will never disappoint you!
Try it and let me know what you think!



INGREDIENTS (4 people):
- 1 8oz bucket of cremini or white button mushrooms
- 1 1oz pack of dried porcini mushrooms
- barley, 1 to 2 cups to taste
- 6 cups of chicken broth (you can use mushroom or vegetable broth to keep the recipe vegan)
- a splash of olive oil
- black pepper
- 1 cup of boiling water (not pictured)


RECIPE:
- rehydrate the porcini mushrooms with the cup of boiling water

- while the porcini are rehydrating, slice the fresh mushrooms and saute them in a pot until golden in the olive oil and a good pinch of black pepper (about 5-6 minutes on medium high heat)

Note: the mushrooms will exude moisture and look wet for a minute or two, but continue past that stage. The water will evaporate and the mushroom will eventually brown.
- drain the reconstituted porcini, making sure to reserve and filter the flavorful liquid, chop them and add them and the liquid to the fresh mushrooms

- add the chicken (or veggie) broth and bring to a simmer over medium heat

- add the barley and cook for the recommended time

- when the barley is cooked to your liking, the soup is ready!
- enjoy :)

Jamaican jerk sauce

Hi everyone!

A couple of months ago, in the midst of the longest winter ever, I purchased a Jamaican cookbook to escape the cold. At least in my mind.

Virtually all the recipes in this amazing cookbook had me craving caribbean food and I decided to try my hand at jerk chicken (recipe to follow soon). But first, I needed jerk sauce, which I decided to make from scratch using bits and pieces from different recipes I found online.

Here's how I made mine.



INGREDIENTS:
- 4 large scallions
- 2 jalapeno peppers, or more if you prefer it hotter
Note: authentic recipes call for scotch bonnet peppers, but I cannot take that kind of heat, so I stick with one jalapeno. plenty hot for me.
- 1 inch fresh ginger
- 6-7 sprigs of thyme
- 3 chubby garlic cloves
- 1 medium onion
- 1/4 cup sesame oil
- 1 tbsp soy sauce
- 2 1/2 tsp ground allspice, not pictured but VERY important! :)
- 1/4 cup chili-flavored dried mango
- 1/4 cup sun dried tomatoes
- 1/4 cup boiling water
- 2 tbsp orange vinegar
Note: most recipes call for molasses, freshly squeezed orange and lime juice, but since I had neither on hand, I used a mixture of dried mango, dried tomatoes and orange vinegar to mimic the sweet and tang of molasses and citrus.
- a splash of white distilled vinegar to adjust acidity, to taste
- salt, to taste


RECIPE:
- start with rehydrating the mango and tomatoes in the boiling water and reserve the liquid

- then mix the sesame oil, orange vinegar, soy sauce and ground allspice

- chop the scallions, ginger, onion and garlic coarsely and put everything in a blender

- blitz away!

Note: You can adjust the seasoning at this stage. I had to add one more jalapeno, a splash of white distilled vinegar and a healthy pinch of salt to make it to my taste
- this sauce will keep for at least two weeks in the fridge
- enjoy!

Garlic and basil pattypan squash stir-fry

There is nothing simpler than this delicious pattypan squash stir-fry! Fresh seasonal ingredients and literally 12 minutes from cutting board to belly.

Try it and let me know how you liked it!



INGREDIENTS (2 people as main vegetarian dish, 4 people as small side):
- 2 lbs assorted summer squash (I used a mix of pattypan squash and round zucchini)
- 1 handful of fresh basil leaves
- 1 large garlic clove
- 2-3 tbsp olive oil
- salt and pepper to taste


RECIPE:
- dice the squash into bite-sized cubes, crush the garlic clove and chop the basil leaves

- in a large pan, infuse the olive oil with the garlic clove and a basil bloom (if you have one on hand, otherwise just a few strips of chopped basil will do) over very low heat, then remove the golden garlic and either reserve for service or discard

- saute the diced squash in the infused olive oil over medium-high heat for about 5 minutes, then add salt and pepper to taste as well as the basil leaves and cook over medium heat for another 5 minutes, or until the squash is cooked to your liking (I like mine quite al dente)

- serve hot, room temperature or cold as a main vegan dish, along with some rice or quinoa, as a side to grilled pork, chicken, tuna or swordfish (that's how I ate mine). The leftovers are delicious as a cold salad with a splash of balsamic vinegar, or just as a snack on toast!
- Enjoy!

Pea tendrils, raw kohlrabi, chioggia beets and goat cheese salad

This recipe was born yesterday morning after I hauled a ton of veggies from a local farmers market. Simple as that. I found myself with a bag of pea tendrils (never tried them before), two kohlrabis (50 cents apiece) and a bunch of beets, which until I sliced them open that same evening I thought were plain red (my inner food dork was hella happy). I started thinking of a dish as soon as I was back on my bike and on my way home, and this is what I came up with.

Hope you'll enjoy!



INGREDIENTS (for 2 people):
- 1/2 bag of pea tendrils (about 2 cups)
- 1 raw kohlrabi
- 1 cooked chioggia beet (any beet will do)
- about a 1 inch slice of fresh goat cheese (the recipe can be adapted to a vegan diet by leaving out the goat cheese)
- 1 tsp honey
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp salt, 1/2 tsp pepper


RECIPE:
- peel and slice the kohlrabi and beet very finely using a mandolin

- prepare the dressing: mix the salt, pepper, honey, vinegar and oil
- place the sliced roots on a bed of pea tendrils, sprinkle the crumbled goat cheese and drizzle the dressing over the salad
- enjoy!

Spicy roasted chickpeas

Ok, the first thing I need to do is warn you against the highly addictive nature of those fabulous roasted chickpeas.

Now that that's out of the way, here's how you can make the most delicious of delicious snacks.

Try them, they really are a treat :)


INGREDIENTS (yields about two half-pint mason jars):
- 2 15oz cans of chickpeas, rinsed and drained really well
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- a pinch of ground pepper
- 2 tbsp olive oil


RECIPE:
- preheat your oven at 425F
- in a large baking sheet, or baking dish, spread the drained chickpeas in a single layer and pat them with paper towels until very dry to the touch

Note: if they are even a little bit moist, they will not get crunchy. You can let them air dry an hour after  for better results
- in a bowl, mix the spices and the olive oil until well blended, add the dry chickpeas and stir until uniformly coated

- spread the spiced chickpeas in a single layer on a baking sheet or baking pan in a single layer and bake for 45 minutes, stirring every 10 minutes, until golden

Note: the chickpeas will still be a little soft when hot. They will get crunchier as they cool down
- let cool completely before storing them in an air tight container. They will keep for about a week in the fridge (if you can refrain yourself from wolfing them down, that is...)
- eat those right out of the jar (ahem), as a snack with a cold beer, or sprinkle them on soups or salads
- Enjoy!