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Tag Archive: fall

Roasted Tomato, Pepper, and Garlic Soup

October 11, 2015 Print this page

Have you ever tried roasting tomatoes before? If you haven’t (or even if you have), you HAVE to give this soup a try. Rich and filling, it’s filled with hearty flavors that make a perfect late summer or early fall meal. Serve with some homemade crusty sourdough bread if you’re into that kind of thing.

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 8-10 servings

2 pounds of mixed tomatoes, halved or quartered if on the larger side

4 large bell peppers, sliced into big pieces

1 head of garlic, outer skin removed

1 teaspoon of sea salt

4 tablespoons of olive oil

1-2 teaspoons of unrefined cane sugar (optional)

Pinch of cayenne pepper (optional)

Directions

Preheat the oven to 400 degrees. Lightly grease two large baking sheets with olive oil and set aside.

Divide the halved and quartered tomatoes and peppers evenly between the two baking sheets. Drizzle each with 1 1/2 tablespoons of olive oil and sprinkle liberally with sea salt. Toss to coat and put in the oven.

Put the head of garlic on a piece of aluminum foil and drizzle it with the remaining tablespoon of olive oil. Wrap it up into a little bundle and put it in the oven, too.

Roast the tomatoes and peppers in the oven until soft and beginning to brown, about 25 to 30 minutes. Once soft, remove the garlic from the oven, too.

When the vegetables have cooled off a bit, transfer the tomatoes and peppers to a large blender. Squeeze the roasted garlic out of its skin and put it in there too. Pour in the salt and add a dash of cayenne, then puree until completely smooth.

Dump the contents of the blender into a large pot or dutch oven. Bring it to a boil then reduce the heat to low and cook for 30 minutes. Taste and add a bit of sugar, if necessary. If the soup seems incredibly thick, pour in up to 1 cup of vegetable broth or water.

Serve hot.


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Fig, Molasses, and Coriander Lamb Kebabs (gluten-free + paleo)

November 8, 2014 Leave your thoughts Print this page

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Have you ever wanted to make something fancy but felt like you haven’t had the time or energy to do so?

This dish is your solution. Pair it with some roasted vegetables and some couscous (cauliflower or regular) and you can pretty much call yourself a restaurant chef.

OK, maybe not. But you’ll come close.

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I came up with this recipe when I wanted to make lamb kebabs marinated in pomegranate molasses…but had no pomegranate molasses. I decided to use regular molasses instead (even though the two are completely different) and paired it with fig jam and coriander to add another layer of more subtle sweetness and a slightly lemony flavor, along with a dash each of cinnamon, cumin, and salt. After briefly grilling and letting rest, I had this slightly-smoky, perfectly-charred masterpiece to present to my hungry family.

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This dish is wonderful both in the summer and the fall and winter, so make it whenever the grill is calling your name (and it isn’t raining or snowing outside). One piece of advice: have your butcher use lamb shoulder instead of leg for the kebab meat–I find the shoulder meat to have more flavor and be more tender.

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Simply marinate for a few hours…

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…and you’re ready to get grilling!

I hope you enjoy this dish as much as we do. 🙂

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Fig, Molasses, and Coriander Lamb Kebabs

Ingredients

Prep Time 4 hours
Cooking Time 10 min
Total Time 4 hr 10 min
Yield 4-6 servings

1/3 cup of fig preserves (no sugar added)

1/4 cup of blackstrap molasses

2 teaspoons of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

3 tablespoons of olive oil

1 teaspoon of salt

1.5 lb lamb shoulder meat, cut into 2-inch cubes

Directions

Combine all of the ingredients except the lamb shoulder meat in a large bowl, whisking well to make sure there are no big clumps of fig or spices.

Add the lamb shoulder meat and toss with your hands to coat. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 4 hours.

Heat the grill to high and grease the grates well. Remove the lamb chunks from the marinade and thread them on either soaked wooden skewer or metal skewers, or simply place them on a greased wire rack.

Reduce the heat to medium and place the lamb on the grill. Grill over direct heat until the outside is nicely charred and pale pink in the center (140 to 145 degrees), about 4 to 5 minutes per side.

Let rest for 5-10 minutes before eating.


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By the way, I apologize for not posting more frequently. You know what they say–junior year of high school is the busiest one of all! Don’t worry, though…there’s lots of yummy food to come, so stay tuned. (Perhaps almond joy brownies…?)


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Fig, Molasses, and Coriander Lamb Kebabs

October 25, 2014 Print this page

Sweet and slightly exotic with a little crunch on the outside, this lamb is delicious but in fact super easy to prepare. You don’t even need wooden skewers–a simple grill rack will suffice.

Ingredients

Prep Time 4 hours
Cooking Time 10 min
Total Time 4 hr 10 min
Yield 4-6 servings

1/3 cup of fig preserves (no sugar added)

1/4 cup of blackstrap molasses

2 teaspoons of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

3 tablespoons of olive oil

1 teaspoon of salt

1.5 lb lamb shoulder meat, cut into 2-inch cubes

Directions

Combine all of the ingredients except the lamb shoulder meat in a large bowl, whisking well to make sure there are no big clumps of fig or spices.

Add the lamb shoulder meat and toss with your hands to coat. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 4 hours.

Heat the grill to high and grease the grates well. Remove the lamb chunks from the marinade and thread them on either soaked wooden skewer or metal skewers, or simply place them on a greased wire rack.

Reduce the heat to medium and place the lamb on the grill. Grill over direct heat until the outside is nicely charred and pale pink in the center (140 to 145 degrees), about 4 to 5 minutes per side.

Let rest for 5-10 minutes before eating.


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Soft and Chewy Chocolate Ginger Cookies

September 14, 2014 Leave your thoughts Print this page

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Chocolate, ginger, molasses, and pumpkin are all amazing. But when you put them together, you have a cookie that’s beyond amazing. Who knew all of these flavor profiles played so well together?

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As suggested by the title, these cookies are incredibly soft and chewy. Upon exiting the oven, they have a subtle crunch, but this fades over time into a wonderfully squishy oblivion. Once in a while, you’ll get a bite of sweet, slight-spicy crystallized ginger to zing your palate and keep things interesting, while melted chocolate chips keep everything creamy and sinfully rich.

Am I making you hungry yet?

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My apologies for not posting anything recently–school started three weeks ago, and my schedule is incredibly rigorous. Writing blog posts have given way to writing critical analyses of Hawthorne, and developing recipes have gradually become developing procedures for separating sodium carbonate from sodium bicarbonate in an aqueous solution. I must be putting you to sleep by now, so I’ll stop. You get the idea. 😉

Still, I try to find a way to try a new dish or dessert every weekend…although unfortunately, some of my recent experiments have been failures. 🙁 I really don’t like when that happens–it means I spent often two or three hours working on something I can’t do anything with, and I wasted ingredients, too. But failure is a part of life, and sometimes, you just have to accept it and move on.

Back to cookies!

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To make things easier for you all (and save me a little time so I can head off to zumba class), I have decided to try a new format and put my recipes in a card format both in my recipe index but in the actual post. I can get little VERY ramble-y and I think it would be more convenient to see the recipe in a more condensed format. Please let me know what you think in the comments below!

These cookies are a piece of cake to make. (Even though they are cookies…haha.) Basically, you combine all of the wet ingredients in a bowl…

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…sift in the dry ingredients…

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…add in some chocolate and ginger, scoop onto a baking sheet…

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…then bake, cool, and devour! (You don’t even have to wait for them to cool…)

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Soft and Chewy Chocolate Ginger Cookies

Ingredients

Prep Time 15 min
Cooking Time 20 min
Total Time 35 min
Yield 2 dozen cookies

2 cups of creamy almond butter

1/3 cup of blackstrap molasses

1 cup of pumpkin puree

2 tablespoons of coconut oil, melted

1 tablespoon of vanilla extract

1/3 cup of coconut flour

1 tablespoon of ground ginger

1 teaspoon of cinnamon

A pinch of allspice

A pinch of cloves

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chips

1/2 cup of crystallized ginger (optional)

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, blackstrap molasses, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  ground ginger, cinnamon, allspice, cloves, baking soda, and salt. Stir a few times, then fold in the dark chocolate chips and the crystallized ginger.

Using a spoon or an ice cream scoop, take out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Repeat with the rest of the dough.

Bake until just firm to the touch and hardening on the outside, about 20 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

Note: These only stay crispy on the outside for about 12 hours before they significantly soften. For the best results, serve these cookies the day of–but they’ll still be delicious after they become even softer and chewier. 


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So what is your favorite fall cookie? Leave me a comment here (or on Facebook) and let me know! 🙂


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Soft and Chewy Chocolate Ginger Cookies

September 14, 2014 Print this page

These are like fall in a cookie…if fall was to have an liaison with chocolate and crystallized ginger. These are super soft and chewy, so if crunchy cookies aren’t your jam, these are for you!

Ingredients

Prep Time 15 min
Cooking Time 20 min
Total Time 35 min
Yield 2 dozen cookies

2 cups of creamy almond butter

1/3 cup of blackstrap molasses

1 cup of pumpkin puree

2 tablespoons of coconut oil, melted

1 tablespoon of vanilla extract

1/3 cup of coconut flour

1 tablespoon of ground ginger

1 teaspoon of cinnamon

A pinch of allspice

A pinch of cloves

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chips

1/2 cup of crystallized ginger (optional)

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, blackstrap molasses, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  ground ginger, cinnamon, allspice, cloves, baking soda, and salt. Stir a few times, then fold in the dark chocolate chips and the crystallized ginger.

Using a spoon or an ice cream scoop, take out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Repeat with the rest of the dough.

Bake until just firm to the touch and hardening on the outside, about 20 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

Note: These only stay crispy on the outside for about 12 hours before they significantly soften. For the best results, serve these cookies the day of–but they’ll still be delicious after they become even softer and chewier. 


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