Spiced Lentil Soup

Spiced Lentil Soup

8 cups vegetable stock
4 onions, finely chopped
4 garlic cloves, crushed
8 tomatoes, roughly chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
12 cardamoms
1½ cinnamon stick
2 cups red lentils
4 cups coconut milk
2 tablespoons fresh lime juice
salt and pepper to taste

1.  In a large saucepan add water, onions, garlic, tomatoes, turmeric, cumin, cardamoms, cinnamon, and lentils. Bring to a boil, reduce heat, cover and simmer gently for 20 minutes.

2.  Remove the cardamoms and cinnamon stick, and then puree the mixture in a food processor. 

3.  Press the soup through a strainer and return to the pan.

4.  Add the remaining ingredients; reserve some coconut milk to use as a garnish.

5.  Stir well and reheat the soup gently until ready to serve.

Molasses Cookies

Molasses Cookies

¾ cup butter

1 cup packed brown sugar

½ cup white sugar

1 large egg

½ cup molasses

2 ½ cups flour

½ teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon cardamon 

1 teaspoon ground ginger

½ teaspoon ground cloves

1 teaspoon nutmeg

1.     Cream together butter and brown sugar.

2.     Stir in egg and molasses and mix well.

3.     Fold in dry ingredients and stir.

4.     Cover and chill till firm (1-2 hours).

5.     Preheat oven to 350°.

6.     Roll dough into small balls and roll in white sugar.

7.     Place on lightly greased cookie sheet.

8.     Bake at 350°F for 9-10 minutes.

9.     Leave on sheet one minute until set.

Chickpea and Greens Curry Soup

Chickpea and Greens Curry Soup

 1 tablespoon olive oil

 1 teaspoon curry powder

1 teaspoon ground cinnamon

 1 teaspoon ground turmeric

1 teaspoon cayenne powder     

1 teaspoon of cardamon

1 teaspoon of red pepper flakes

¼ teaspoon ground nutmeg

1 large onion, finely chopped

2 cups chopped fresh spinach or beet greens

2 cups chickpeas, cooked

 1 medium tomato, chopped

4 cups vegetable broth 

2 cups coconut milk

¼ cup cilantro, finely chopped

8 tablespoons plain Greek yogurt, divided, for garnish, optional

1.  Heat oil in saucepan over medium-high heat.

2.  Add curry powder, cinnamon, turmeric, cayenne, cardamon, red pepper flakes, nutmeg, and 

     onion, and gently stir.

3.  Add spinach, and cook, stirring occasionally, for 2 minutes.
4.  Stir in chickpeas, tomato, broth, and coconut milk.

5.  Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary.

6.  Add cilantro, and garnish each serving with 1 tablespoon yogurt.

Parsnip Pear Soup

Parsnip Pear Soup

 

4 teaspoons olive oil

3 cups chopped onions

3 cups peeled and chopped carrots

3 cups peeled and chopped parsnips

3 cups peeled and chopped Bosc pears

½ teaspoon of thyme

2 teaspoons salt

3 teaspoons brown sugar, packed

1 teaspoon ground cinnamon

½ teaspoon ground allspice

dash of cardamon

white pepper to taste

10 cups vegetable broth

rye croutons, optional

1.  In a soup pot, warm the oil. 

2.  Add the onions, carrots, parsnips, pears, thyme, and salt and sauté on medium heat for about 10 

     minutes, until the onions are translucent.

3.  Add the brown sugar, cinnamon, allspice, cardamon, white pepper, and broth

3.  Cover and bring to a boil; then lower the heat and simmer for 20 minutes.

4.  In batches in a blender, purée the soup. Reheat and serve.

5.  Garnish with rye croutons.

Creamy Beet Dip

Creamy Beet Dip 

4

1 1/2 pounds beets, halved

Parchment paper

3/4 cup light sour cream

Juice and zest of 1 lemon

1 teaspoon of fresh dill

Pinch ground cardamom

1/4 teaspoon salt

1 small clove garlic

Whole-wheat pita wedges and/or fresh cut veggies (optional)

Dill sprigs for garnish

4

1. Heat oven to 425°F.

2. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes.

3. Remove from oven and let cool.

4. Peel beets under running water.

5. In a food processor, combine beets, sour cream, 2 teaspoons juice, dill, cardamom, salt, and garlic; blend until smooth.

6. Transfer to a bowl and garnish with zest and dill to taste.

7. Serve with pita, if desired.

Lavender Cardamom Nectarine Muffins

Lavender Cardamom Nectarine Muffins

2

1 ½ cup flour

1 ¼ teaspoon baking soda

Dash of cinnamon

2 eggs

¼ cup milk

¾ cup butter

1/3 cup sugar

¼ cup honey

1 tablespoon vanilla

1 tablespoon lavender flowers

1/8 teaspoon ground cardamom

1 ripe nectarine, thinly sliced

1. Preheat oven to 350°F.

2. In a medium bowl, cream together honey, sugar, and butter.

3. In a separate, small bowl, sift together flour, cardamom, and baking soda.

4. Add eggs, one at a time, and vanilla to butter and sugar.

5. Cream together.

6. Gently stir in flour mixture until just combined.

7. Add lavender flowers and chopped nectarine and stir.

8. Spoon into muffin tins that have been greased.

9. Top each muffin with sliced stone fruit and sprinkle with lavender.

10. Bake for 20 minutes, or until a knife can be inserted and comes out clean.

11. Let cool and serve.