Tag Archives: Fall recipes

Maharajah Curry Red Lentil Sausage Pepper Soup

Maharajah Curry Red Lentil Sausage Pepper Soup

Serves 8

Ingredients

  • 1 cup diced yellow onion
  • 1 red bell pepper, cored and chopped
  • 1 yellow bell pepper, cored and chopped
  • 1 tablespoon olive oil + a little extra for frying sausage
  • 3 teaspoons Seasonality Seasonings Maharajah Curry powder
  • 1/4 teaspoon salt
  • 19 ounces mild Italian sausage
  • 14.5 ounce can petite diced tomatoes
  • 1 cup dry red lentils
  • 2 cups chicken broth (or more if needed)

Directions

Put olive oil in a large pot over medium low heat. Add onion and peppers. Stir and saute for 4 – 5 minutes or until the onions are translucent and the peppers are cooked.  Add curry powder and salt.  Stir and remove from heat.

Pour a little olive oil in a saute pan.  Add the sausage (any casings removed) and fry until the sausage is completely cooked. If there is a lot of fat in the sausage, drain the fat.  Add the sausage to the onion and peppers mixture in the large pot.  Add the petite diced tomatoes and stir. Add the red lentils and stir. Return to medium heat and add chicken broth. Stir and simmer for 20-30 minutes or until the lentils are tender. Add more chicken broth if needed if a lot of the stock is absorbed during the cooking process.

 

lentil soup in bowl

Please read my wine and recipe blog posts on the Roanoker Magazine website: https://theroanoker.com/blogging 

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Perfect Pairings For Your Thanksgiving Dinner ~ Virginia Wines and Spiced Pear Cocktail

mr bills VA wine sign

mr bills VA wines

These are the wines that our neighbors make.

Virginia Wine Class ~ Mr. Bill’s Wine Cellar ~ Roanoke, Virginia

mr bills VA wine 2mr Bills VA rose

 

Ox-Eye Winery Riesling and Shy Ox Rosé  and were my favorite of the wines we tasted in the Virginia Wine Class.    $20 range.  The Riesling  was smooth, clean and bright with crisp apple notes. The Shy Ox Rosé has a lovely pink color and tasty crisp apple notes that seem to  give the wine a bit of effervesce.

 

The Ox-Eye Riesling will be a lovely pairing for Thanksgiving turkey.

mr bills apple 2mr bills apple 1mr bills apple

A yummy pairing to begin a holiday meal ~  Ox-Eye Riesling or Shy Ox Rosé served with this little nosh ~ Cabot Clothbound Cheddar (balanced sharpness, slight nuttiness, caramel sweetness), Murray’s Heirloom Apple Butter on Firehook Cinnamon Baked Crackers.

champange Shenandoah Club

Grande Réserve Brut, Héritage Familial NV

66% Pinot Noir
33% Chardonnay

Smooth mousse with rich pear, brioche and spice notes.  A delightful aperitif leading into Thanksgiving dinner.

http://www.champagne-barnaut.com

Here’s my favorite recipe for green beans ~ always on my Thanksgiving table…enjoy!

Parmesan Prosciutto Green Beans

A family favorite! You’ll find this dish on my holiday table often.  Easy to prepare and full of flavor. Here’s the recipe:

1.5 pounds fresh green beans
3 oz prosciutto (I use the packaged Boar’s Head brand.  Prosciutto sliced in the deli may not fry very well)
4 tablespoons vegetable oil
1 cup shaved Parmesan
1/2 cup Panko bread crumbs
1/2 stick butter, cut into small pats

Wash green beans and remove stems. Place in large pot of boiling water (no need to add salt since this recipe has lots of salty ingredients).  Cook beans until they are just tender.  Drain and set aside.

Pre-heat oven to 350 degrees Fahrenheit. Place olive oil in a frying pan and place over medium-high heat. When oil is hot place prosciutto slices in the pan and fry, turning once, until prosciutto is crispy. Remove slices from pan and place on a plate lined with paper towels.

In a bowl combine parmesan and panko bread crumbs.  Place green beans in a baking dish and sprinkle with panko bread crumb mixture, toss to combine.  Dot the green beans with the butter pats.  Crumble the prosciutto and sprinkle it over the green beans. Place green beans in oven and bake for 30 minutes.

And a lovely cocktail to sip as all of the Thanksgiving frivolity has begun to curtail…

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Spiced Orchard Pear

Recipe from the Culinary Institute of America ~ as published in the October 18, 2017 issue of The Roanoke Times

Scotch is the star in this crisp Fall cocktail recipe!

Servings 1

2 ounces blended scotch

1/4 ounce pear puree

1/2 ounce orange liqueur

1/4 ounce freshly squeezed lemon juice

1/4 ounce Winter Syrup (recipe below)

1 cinnamon stick for garnish

In a cocktail shaker, combine the scotch, pear puree, orange liqueur, and syrup.  Add ice, then shake until well-combined.  Strain into a rocks glass, over fresh ice, and garnish with a cinnamon stick.

Chef’s note:  If desired, lightly burn on end of the cinnamon stick with a torch.  Invert the rocks glass over the cinnamon stick on a heat-safe surface or plate while you prepare the cocktail.)

Bubblybee note:  This will envelop the interior of the glass in cinnamon smoke which will give a cinnamon spicy note to the cocktail.

Chef’s note:   You can find pear puree in the freezer section of some grocery stores, but if not, just put 3 to 4 pears in a saucepan with about 1/4 cup of water. Cook until the pears are soft, then blend them to a smooth puree.

Bubblybee note:  To make pear puree I put the peeled and cored ripe pear in my blender with the other ingredients and pureed the mixture until very smooth.  Then I put the mixture in my cocktail shaker with ice to complete the recipe.

Winter Syrup

Makes about 3 cups syrup

2 cups water

2 cups sugar

the peel of 1 orange, white pith removed (I used the peel of 2 clementines. Then I used the clementine segments as a garnish for the cocktail.)

1 star anise (note: star anise and cardamom pods can be quite expensive when purchased by the jar.   I purchased mine by the ounce at our local natural foods co-op, purchasing only what I needed, which was much less expensive.)

3 whole cloves

2 cinnamon sticks

5 cardamom pods

Combine water, sugar, orange peel, anise, cloves, cinnamon and cardamom in a medium saucepan over medium heat.  Cook until mixture is simmering and the sugar has dissolved. Set aside until cool, then strain.  Refrigerate for up to 3 weeks.

Happy Thanksgiving Y’all!

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Please follow me on Instagram: bubblybeeboop

 

 

 

 

Christina Nifong Presents ~ Fabulous Fall Recipes

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Life is short…eat dessert first…Christina’s  fabulous apple cake…so moist…the secret ingredient is cream cheese!

This past weekend my bubbly friend and I enjoyed Christina Nifong’s (local writer and gardener extraordinaire in Roanoke, Virginia) Local For Lunch, Featuring Fall cooking class at the Roanoke Natural Foods Co-Op.

It’s easy to find out more about the Co-Op’s cooking and health classes, just sign-up for their newsletter using this link:

http://roanokenaturalfoods.com/co-op-classes/

Here’s the link to Christina Nifong’s Fabulous Fall Recipes:

https://christinanifong.com/category/recipes

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Christina prepared her delicious recipes with ingredients from the Co-Op and her own garden. The appetizer she served was a yummy Blue Cheese Herb Spread.  (Goat cheese or feta cheese can be substituted for the blue cheese.)

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We enjoyed a roasted beet salad that was as colorful, crunchy and delicious!  It lived up to it’s name Beautiful Beet Salad. Most beet salads have the goat cheese sprinkled on top of the beets but this salad mixes the cheese with the other ingredients resulting in a creamy dressing.

mushroom-1soup-1

Christina served us Thai Butternut Squash Soup for our second course. One of the ingredients in the soup was “Hen of the Woods Mushroom”, known as a Maitake mushroom in Japan which translates to “Dancing Mushroom”. These mushrooms grow at the base of trees (particularly fond of oak trees).

Chistina recommended using a grapefruit spoon to scoop out the seeds out of the butternut squash. The fresh ginger, jalapeno, lime juice and Thai basil give this soup a pleasant spiciness.

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We gobbled up these Pumpkin Cornbread Muffins (Gluten-free)!

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I enjoy buying my dried herbs and spices at the Co-op because they sell them by the pound. I purchase just what I need. I no longer have to throw away herb and spice cans that have gone out of date.  These items seem to be more fresh than the grocery store dried herbs and spices…especially the vanilla bean! Honey is also available by the pound.

squash-in-pile

I was so inspired by Christina’s class that I purchased some Delicata squash (pictured above) at the Co-op. This squash lives up to it’s name…delicate taste, easy to roast…here’s a lovely recipe to try:

http://www.eatingwell.com/recipe/250176/roasted-delicata-squash-onions/

milk-street-magazine-1

I picked up a copy of Christopher Kimball’s MILK STREET magazine at the Roanoke Co Op. They have a nice selection of culinary magazines.  MILK STREET  may remind the reader of Cook’s Illustrated magazine which is more than a coincidence…Kimball founded Cook’s Illustrated magazine.  The charter issue, Fall 2016 includes an article about champagne glasses, which of course caught my eye:  The Trouble with Champagne Flutes.  

They recommend not the classic coupe or traditional flute, but the sturdy wine glass:

The classic red or white wine glass – with its broad, stable foot and a bulbous-bottomed bowl – is just about perfect.  The bowl allows the wine to be agitated and aerated with a motion of the wrist (swirling!)…the pros ditch them (flutes) when tasting and judging sparkling wines. They know flutes are for orchestras, not fine wine.

Sounds good to me except that I have dozens of champagne flutes that I can’t bear to toss out. I do look forward to tasting some finer champagnes in a chardonnay glass just for the taste experience.

Quinoa?

One of our fellow guests shared this website:  http://www.simplyquinoa.com/

I shared with the group that the liquid that is drained off canned garbanzo beans can be whipped like egg whites to use in recipes such as this began meringue:

http://www.thekitchn.com/this-gorgeous-vegan-meringue-is-made-from-the-most-surprising-ingredient-220651

pumpkin-latte-1

Since we’re celebrating local and Fall today, I am happy to shard a very happy occurrence at Sweet Donkey Coffee a local coffee shop in Roanoke, Virginia.  The Pumpkin Latte is back!  They make their own fresh pumpkin puree for the lattes.  Fabulousity!!!

Happy Fall!

fiesta-friday-2016

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