Gingery Yam – Carrot – Coconut Soup

Handle this soup gingerly.  The spices in this delicious soup make it a perfect Fall warm-up and it’s chock-full of vitamin A. I made mine with Roz’s Jewish Chicken Soup, but you can use vegetable broth for a vegan version.

Ingredients:

4 1/2 cups chicken or vegetable broth

1 large yam, peeled and chopped

3 large carrots, peeled and chopped

1/2 yellow onion, peeled and chopped

1 large clove garlic, thinly sliced

5- inch piece of ginger peeled and thinly sliced

1 tsp curry powder

1/4 tsp cumin powder

1/4 tsp turmeric powder

1 tsp salt to taste

a few shakes cayenne to taste

a few shakes pumpkin pie spice

13.5 oz can low fat coconut milk

Heat broth to boiling. Peel and chop yam, carrots, onion, ginger and garlic and stir into broth. Let come to a boil and turn to simmer.

Cover pot and cook for 20 minutes until vegetables are soft. Cool for about 20 minutes or overnight.

Pour into a blender and blend in batches until smooth. Add coconut milk to the last batch, reserving a spoonful or two of the cream for garnish. Adjust salt to taste.

Serve with a bit of coconut cream swirled in.

 

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Butternut Squash Soup with Coconut Milk

I whipped up this rich and creamy soup without dairy, using coconut milk. The spices lend warmth and a bit of a kick. You can roast the squash, but I found that microwaving it works well and takes only 15 minutes.

Ingredients

1 large butternut squash

4 cups broth. I use chicken broth, but you can use vegetable broth for a vegan soup

1/4 tsp ground ginger

1/8 tsp pumpkin pie spice

1/4 tsp ground sage

several grinds pepper

13.5 oz can coconut milk. Full fat yields a richer soup; low fat is lower in calories. Reserve a spoonful of the coconut cream that rises to the top for garnish

1 couple of shakes of cayenne (to taste)

salt to taste (depending on how salty the broth you use is)

1/4 cup pepitas (Green shelled pumpkin seeds)

Directions

Stab squash in a few places and microwave for  15 minutes. Squash should be soft. Let it cool enough to handle it. You can do this the day before and store it in the refrigerator.

Heat the broth to boiling.

Halve the squash and scoop out the seeds. Spoon out the squash and put it in the soup.

Add the seasonings except for cayenne and salt, and let it simmer for 30 minutes. Let it cool for about 15 minutes. Add the coconut milk, reserving about 2 tablespoons of cream from the top.

Ladle the soup and squash into a blender and blend on high. (You may want to start low, then build up speed.) It will likely take 2 batches, so pour the first batch into a large bowl. Heat soup again and add cayenne and salt to taste.

Heat pepitas on a comal or heavy frying pan over medium heat until crispy. Ladle soup into serving bowls. Sprinkle with pepitas. Stir in a teaspoon of the coconut cream until a pretty swirl appears.

 

 

Chunky Kabocha Soup with Appeal

Kabocha squash has a delicious green peel.  My friend Randi turned me on to kabocha soup with chunks of squash with the peel. We cut it up and roasted it with the peel immersed in a 1/2 inch water bath until it was tender. This recipe can be made vegan with vegetable stock.

Makes about 1 gallon.

Ingredients:

1 medium kabocha squash

1 small piece of ginger root, grated to make 2 tsp (more if you really like it gingery)

2 teaspoons coconut oil, divided

14 oz. can coconut milk

1 quart (4 cups) broth (chicken or vegetable stock)

a few grinds black pepper

1 tsp salt to taste

about 1/4 cup of roasted green pumpkin seeds (pepitas) for garnish

Preheat oven to 350′

Rinse off Kabocha and dry with paper towel. Cut off the stem.

Cut the squash in half and remove seeds. Cut squash into about 16 pieces. Place in 8″ x 11″ x 2″ pan and fill pan with 1/2 inch water.

Sprinkle with 1 tsp melted coconut oil.

Roast for 45 minutes until squash is tender.

Let cool, then cut into bite-sized pieces.

While squash is cooling, grate ginger, discarding fibrous part. Saute it in 1 tsp coconut oil in a gallon size heavy pot.

After a minute, add broth and coconut milk and bring to a boil.

Add the small pieces of squash to the broth. Stir in pepper.

Bring to a boil, then simmer for 45 minutes, stirring occasionally to break up the softened squash into the broth. Add salt to taste.

Serve topped with roasted pepitas.

Coconut Pancakes

These tender, delicious pancakes are made with coconut milk, shredded coconut and coconut oil. If you can find coconut sugar, you can use it to sweeten them.
Coconut oil is all the rage, and my son Francisco talked me into buying some. Now he says “Sounds like you’re going kookoo for coco!” While I wouldn’t fry eggs it in, (I tried – weird), it’s excellent in pancakes. Because it has a high smoke point, you can fry your pancakes in coconut oil without it burning the way butter does. To retain the coconut flavor and have the pancakes golden brown, cook them on medium heat.

Makes approximately 10 medium pancakes

Ingredients:
2 eggs, well beaten
1 cup canned coconut milk (use low fat coconut milk to cut calories)
¾ cup finely ground whole wheat flour (aka white whole wheat flour)
1 Tb baking powder
¼ tsp salt
1 tsp sugar or coconut sugar
¼ cup unsweetened shredded coconut
2 Tb coconut oil

Beat coconut milk with eggs. Sift in flour, baking powder, salt and sugar. Mix with wooden spoon just until dry ingredients are incorporated. Stir in shredded coconut.
Heat coconut oil in heavy skillet over medium heat, just until melted. Stir oil into the batter. Pour large spoonfuls of batter onto skillet. Turn when bubbles begin to form and edges begin to dry. Add a little bit of coconut oil before frying each batch.

Serve with fresh fruit, a tad of maple syrup and a bit of coconut oil if you like.

Smooth Kabocha Squash Coconut Soup

This smooth rich soup is made with nutty kabocha squash, leeks and carrots and seasoned with ginger and turmeric. It can be made vegan with vegetable broth. It is rich and creamy from coconut milk. I’ve tried this soup with both regular and low-fat coconut milk, The regular gives a rich coconut flavor.but the low-fat is lower in calories. Chose what’s right for you. In any case, I recommend the most natural coconut milk you can find, with only guar gum added, no preservatives.

You can roast the squash ahead of time. It’s a good way to warm up the kitchen on a frosty morning. If you’re in a hurry, you can microwave it for 10 minutes (stab it first so it won’t explode!)

serves 6 bowls (12 cups)

Ingredients

1 medium kabocha squash

2 large carrots, peeled

1 tsp unrefined coconut oil (it tastes like coconut)

2 tsp grated ginger root or 2 cubes frozen ginger

3 leeks or 2 cups of sliced frozen leeks

4 cups  vegetable broth or chicken broth

1/2 tsp tumeric

several grinds black pepper

14 oz can low-fat coconut milk

1 1/2 tsp salt to taste

Garnish: 1/3 cup pepitas (green pumpkin seeds)

Instructions

Preheat oven to 375◦ Stab whole kabocha several times and place on a foil-lined heavy pan. Roast for 40 minutes.  Add carrots and turn off oven. Let the vegetables sit in the oven for half an hour.  Remove vegetables from oven. Cut squash in half and then let cool. until you can handle it

While squash is cooling, cut leeks lengthwise and slice crosswise. Soak and rinse thoroughly in a salad spinner several times to remove all grit. Alternatively you can pour out 2 cups of frozen sliced leeks and cut the rounds in half.

Melt coconut oil in a large pot. Saute ginger and sliced leeks until they soften.

Add broth to leeks and ginger and heat to boiling.

Slice carrots crosswise into 1/2 inch slices. Scoop out and discard stringy seed pod from the squash. Carefully cut off the thin peel and add chunks of squash and carrot slices into the broth. Stir in turmeric and a few grinds black pepper.

Simmer uncovered for 15 minutes.

Reserve a few tablespoons of coconut cream from the top of the can for garnishing the soup. Pour coconut milk into the broth and stir well.

Let soup cool for 30 minutes.

Pour into blender in batches and blend until smooth.

Stir in salt to taste

Heat soup until ready to serve

Toast 1/3 cup pepitas on a comal or heavy skillet over medium low heat and toss on top of each soup bowl to garnish

Have fun making designs with reserved coconut cream.

Chicken Adobo with Coconut Milk

Years ago, some Filipino friends gave me the recipe for their succulent Chicken Adobo.  I make it Bicol Island style: spicy with coconut milk, although I can’t handle too much spice, so I toned it down. If you want more heat, add a few of those dried small red chilies and serrano chilies. Once the marinade is made and the chicken is cut up, it is an easy heat and eat on a night you don’t want to spend too much time in the kitchen. And it’s even better the next day.

Ingredients:

1 large cut-up chicken. Remove wing tips, back and rib bones. I use the back and rib bones to make Roz’s Jewish Chicken Soup .

You can also save time and trouble and make this with chicken wings and and bone-in thighs.

Marinade:

1 onion, chopped

4 cloves of garlic, minced

1 tsp finely minced fresh ginger

½ cup coconut milk 

1/2 cup soy sauce

¼ cup apple cider vinegar

1 tsp hot chili oil

1 tsp sesame oil

1 tsp fish sauce

2 bay leaves

1 tsp ground black pepper

1/2 tsp paprika

Thai bird chilies and serrano chilies if extra heat is desired

 

Combine marinade ingredients and pour over chicken pieces. Marinate for several hours in a plastic container. Pour chicken and marinade into a large pot.

Add 1 cup of water. Bring to a boil, then turn heat to medium. Cook for ½ hour. Serve over rice, spooning cooking liquid and onions over chicken and rice. For a pan-Asian dinner, add cooked sliced chicken to Laotian Stir Fry towards the end of cooking the vegetables.

Did you ever seen a (Mango) Lassi?

This thick and sweet Indian smoothie is a refreshing treat on a hot summer’s day. It’s low in fat and sugar. The yogurt and lime juice give it a nice tang. I sprinkle a little Tajín, (chili powder with dried lime and salt), on top for zing and added complexity. (I buy Tajín at Mexican grocery stores). For a special treat, take a bite of dark chocolate and hold it in your mouth while sipping the lassi.

Right now there are ripe mangoes at a good price at the corner markets and produce stores. When I can’t find them I use frozen mangoes from Trader Joe’s. You can substitute sugar for the agave if you prefer.

I prefer the lassi made with dairy products, but since I’m lactose intolerant, I have to use lactose-free milk. I couldn’t find that at work the other day, so made it from coconut water and coconut milk. It was pretty good. Here are both recipes:

Use 2 ripe, soft (but not mushy) mangoes. Refrigerate ingredients before using, or add ice to cool down the drink.

Dairy Lassi:
2 cups fresh or frozen mango (2 medium or one large mango)

¼ banana (¼ cup)

½ cup 1 % milk

½ cup nonfat plain Greek or Mediterranean yogurt (I buy Karoun brand at Middle Eastern markets)

½ tsp lime juice

2 tsp agave nectar

 Combine ingredients in blender. Pulse until fruit breaks up, and then liquefy Lassi. If using fresh mango, add some ice until desired coldness is reached. If it is too thick, add more milk. Sprinkle a bit of Tajín on top.

Because the coconut water I buy has sugar in it, I don’t add any more sugar to this lassi. Drink the rest of the can for a refreshing treat!

Coconut Mango Lassi (vegan)

2 cups fresh or frozen mango (2 medium or one large mango)

¼ banana (¼ cup)

½ cup coconut water (I use canned coconut water with added pulp)

½ cup coconut milk (use low-fat for fewer calories)

½ tsp lime juice

 Combine ingredients in blender. Pulse until fruit breaks up, and then liquefy lassi. If using fresh mango, add some ice until it reaches desired coldness. If it is too thick, add more coconut water. Sprinkle a bit of Tajín on top.