Cocktail Recipes, Spirits, and Local Bars

Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

Ingredients

Mustard-onion Salsa

  • 4 cups chopped red onions (about 2 large)
  • 1 1/2 tablespoons sunflower oil or canola oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon yellow mustard seeds
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel

Curry oil

  • 3 tablespoons sunflower or canola oil

Minted Yogurt

  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh mint

Soup

  • 1 small head of cauliflower, halved, cored, cut into 1/3-inch-thick slices, broken into pieces (about 3 cups)
  • 1 medium white onion, chopped
  • 3 tablespoons curry leaves
  • 1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
  • 4 1/2 cups vegetable broth
  • 1 9-ounce bag baby spinach leaves
  • 14-to 16-ounce container firm tofu, drained, cut into 1/2-inch cubes

Recipe Preparation

Mustard-onion salsa

  • Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm before serving.

Curry oil

  • Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Let stand at room temperature 1 hour before serving.

Minted yogurt

  • Mix yogurt, green onions, and chopped mint in medium bowl. DO AHEAD Can be made 6 hours ahead. Keep chilled.

Soup

  • Heat oil in heavy large pot over high heat. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes. Add potatoes; stir 2 minutes. Add turmeric and stir 1 minute. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Add tofu; heat until warmed through, about 1 minute. Discard bay leaves.

  • Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.

Reviews Section

Nourish

Having worked as a personal chef for some of Dubai’s high profile executives, Julie Watson was often tasked with creating healthy, tasty recipes – free of sugar, gluten and dairy.

Ready for any challenge, Watson created her very own menus of nutrient-rich foods catering to the most precise of dietary needs.

Watson explains: “I had to teach myself everything that I know today about the art of cooking and processing single ingredient produce to create a dish with optimal flavor and health benefits. How to combine different ingredients and why. I continue to research and learn every day. There is so much information available and funny enough, everything goes back to what people did hundreds of years ago, how they respected their ingredients, how they treated it.”

Watson was recruited as the head chef at Nourish to share the vision, of health and wellness through food – working with local farmers where possible, to ensure wholesome and tasty food to indulge in.


Nourish

Having worked as a personal chef for some of Dubai’s high profile executives, Julie Watson was often tasked with creating healthy, tasty recipes – free of sugar, gluten and dairy.

Ready for any challenge, Watson created her very own menus of nutrient-rich foods catering to the most precise of dietary needs.

Watson explains: “I had to teach myself everything that I know today about the art of cooking and processing single ingredient produce to create a dish with optimal flavor and health benefits. How to combine different ingredients and why. I continue to research and learn every day. There is so much information available and funny enough, everything goes back to what people did hundreds of years ago, how they respected their ingredients, how they treated it.”

Watson was recruited as the head chef at Nourish to share the vision, of health and wellness through food – working with local farmers where possible, to ensure wholesome and tasty food to indulge in.


Vegan gluten free Soups for all seasons

  • Nearly-Instant Thai Coconut Corn Soup
  • Tortilla Soup
  • Vegan Cream of Broccoli Soup
  • Very Quick Black Bean Soup
  • Collard Greens and Rice Soup
  • Taco Soup
  • Sweet Potato Soup
  • Leek and Potato Soup with Watercress
  • Spicy Lentil Dhal Soup
  • Moroccan Lentil and Garbanzo Soup (Harira)
  • Potato, Cheese and Green Chili Soup
  • Cool as a Cucumber Soup
  • Green Gazpacho
  • Cold Zucchini and Corn Chowder
  • Cold Beet Borscht
  • Cream of Corn and Watercress Soup
  • Creamy Chilled Avocado Soup
  • Vanilla Fruit Cup Soup
  • Quick Cool Pinto Bean Puree
  • Classic Tomato Gazpacho
  • Broccoli, Apple, and Peanut Soup
  • Southwestern Fresh Corn Stew
  • Creamy Golden Potato-Squash Soup
  • Butternut Squash and Apple Soup
  • Miso Soup with Winter Vegetables
  • Sweet Potato Dal
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  • Curry-Spiced Pumpkin Bisque
  • Parsnip Chowder
  • Lemony Leek and Mushroom Soup
  • Okra-Rice Soup
  • Spanish Vegetable Stew
  • Vegan Matzo Ball Soup with Spring Vegetables(use GF Matzo Balls variation)
  • Curried Cashew-Vegetable Soup
  • Asparagus and Spinach Soup with Wild Rice and Mushrooms
  • Cream of Leek and Asparagus Soup
  • Cream of Asparagus Soup
  • Roasted Bell Pepper Soup
  • Raw or Nearly-Raw Cold Beet Borscht
  • Hot Beet and Potato Borscht
  • Cauliflower and Vegan Cheddar Cheese Soup
  • Golden Curried Pea or Red Lentil Soup
  • Curried Red Lentil Soup with Sweet Potatoes and Greens
  • Yellow Split Pea-Coconut Soup
  • Creole Carrot Soup
  • Spiced Carrot and Orange Soup
  • Cold Carrot and Broccoli Soup
  • Squash, Sweet Potato, and Corn Chowder
  • Fresh Tomato and Corn Soup
  • Tuscan White Beans and Winter Greens Soup
  • Leek and Potato Soup with Watercress
  • Creamy Mushroom Soup
  • Carrot Tomato Garden Veggie Tempeh Soup
  • Indonesian-Style Vegetable Stew with Rice Noodles

Serve in bite size pieces with the fresh tomato salsa or mix a little salsa into some fatfree sour cream.

  • 2 cups diced red bell pepper
  • 2 cups diced yellow onion
  • 2 cups thawed frozen corn or fresh kernels
  • 2 cups canned diced green chilies, drained
  • 2 tsp. minced fresh garlic
  • 1 tsp. salt
  • ¾ tsp. black pepper
  • ¾ tsp. ground cumin
  • ½ tsp. dried oregano
  • 3 Tbsp. chopped cilantro
  • 6 2/3 cups egg substitute

Wilt all the vegetables together in a large, heavy-bottomed sauté pan with a tight fitting lid. Add water as necessary. Add spices and cook off remaining liquid vegetables must be very dry before adding them to the eggs or your fritatta will be soggy. Cool before mixing with egg mixture. Prepare ½ sheet pan or cookie sheet with parchment paper and nonstick spray. Spread mixture evenly in pan. Bake in a preheated 350F oven for 20-30 minutes until set and puffed. Remove from oven and let cool slightly before freeing edges. Cut ½ sheet pan into 24 pieces (6 x 4) and then cut each in half diagonally.


Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt - Recipes

One of my favourite things to do with leftover cooked rice is to make a delicious rice salad. The best part is, you can use almost anything you want to add to it! All the ingredients below are really just suggestions.

about 1 1/2 cups cooked rice, any kind
1/2 tomato, chopped
1/4 cup cucumber, cubed
1/2 avocado, cubed
6 pieces artichoke hearts, chopped
1 green onion, minced
1/2 cup chopped spinach
2 Tbsp flax oil
1 Tbsp mayonnaise (try Vegenaise)
salt and pepper to taste
1 tsp minced garlic
1 tsp dried herbs or 1 Tbsp minced fresh herbs

Place the rice in a large bowl and fluff it up with a spoon, fork or your hands to separate the grains. Add all the remaining ingredients and fold in gently and thoroughly to evenly distribute all the vegetables and seasonings. Serve chilled or at room temperature. Serves 2 (as a main dish) to 4 (as a side dish). For a pretty presentation, spoon onto bowls lined with boston lettuce leaves.

OTHER INGREDIENT IDEAS:
olives or capers
fresh basil
grilled zucchini
roasted red peppers
sundried tomatoes
grated carrots
asparagus pieces
corn kernels
steamed peas or green beans
squirt of lemon or lime
sliced hard boiled eggs

FOR INDIVIDUAL DOSHAS
VATAS choose cooked or roasted veggies
PITTAS use basmati rice choose raw or cooked sweet and astringent vegetables reduce salt
KAPHAS use basmati rice avoid avocado, choose raw and/or astringent vegetables reduce oil, mayo and salt to a minimum


Recipe Summary

  • 2 tablespoons butter or vegetable oil
  • 1 cup chopped onion
  • 2 (15 ounce) cans Del Monte® Sweet Peas, drained
  • 2 cups baby spinach
  • 4 teaspoons fresh lemon juice
  • 4 teaspoons fresh thyme
  • 3 ½ cups chicken broth, divided
  • ¼ cup heavy cream, sour cream, or plain Greek yogurt (Optional)
  • 1 tablespoon Garlic croutons

Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.

Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.

Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.


SWEET POTATO, CHICK PEA & SPINACH CURRY

SWEET POTATO, CHICK PEA & SPINACH CURRY

SERVES 3-4, 3-4 SYNS A PORTION


Ingredients :
400G SWEET POTOTOES PEELED

1 400G TIN CHICK PEAS DRAINED

1 LARGE ONION FINELY CHOPPED

1 RED CHILLI FINELY CHOPPED

1 VEG OXO CUBE MADE UP 1PT BOILING WATER

2 LEVEL TBSP COCONUT MILK POWDER

250G FAT FREE FROMAGE FRAIS

HEAT PAN AND SOFTEN ONIONS AND CHILLI FOR 2-3 MINS TURN DOWN HEAT AND ADD CRUSHED GARLIC AND CURRY POWDER.

CHOP SWEET POTATO INTO BITE SIZE PIECES ADD TO ONION MIX STIR THROUGH, DISSOLVE COCONUT POWDER IN STOCK, POUR OVER POTATO MIX AND COOK FOR 15 MINS ENOUGH FOR POTOTOES TO COOK.

THE LIQUID SHOULD HAVE REDUCED BY TWO THIRDS STIR IN CHICK PEAS AND SIMMER FOR 5 MINUTES

BRING UP TO BOIL AND THICKEN WITH CORNFLOUR (MIXED WITH 2TBSP COLD WATER) ADD SPINACH COOK UNTIL SPINACH HAS WILTED 2-3 MINUTES.


Green Garlic Risotto w/ Parmesan Crisps

Now that the new year has started, I’m sure many of you are trying to eat healthier. I have personally been trying to eat more vegetables in my meals. I recently came across this recipe on the Gourmet Traveler blog. It uses a huge amount of spinach, which was great for me since I have a giant Costco bag of spinach at the moment. On a less healthy note, the Parmesan crisps are to die for, but beware they are super addicting! I ate this with my Broiled Lemon and Garlic Shrimp .


Fibre

Fibre keeps the digestive system healthy, helps keep a healthy body weight and decreases the risk of heart disease and cancer. Fibre has also been found to lower cholesterol levels by reducing the reabsorption of cholesterol produced by the body to help with the digestion of fat (Ötles & Ozgoz, 2014).

    All vegetables contain some fibre some more than others. Vegetables that are high in fibre are broad beans, peas, spinach, watercress, green beans, sweet corn, silver beet, cabbage, butter beans, broccoli and Brussels sprouts.

Ötles, S., & Ozgoz, S. (2014). Health effects of dietary fiber. Acta Scientiarum Polonorum Technologia Alimentaria, 13(2), 191-202.