Schlagwort-Archive: Heidi Swanson

Heidi Swanson’s Simple Carrot Soup

The last six months the I heart Cooking Club members cooked through Heidi Swanson’s recipes. Now it’s time to say Bon Voyage Heidi! I like simple recipes and

Heidi Swanson’s Simple Carrot Soup

Heidi Swanson's Simple Carrot Soup (1)

is just simple and delicious. I cooked 15 recipes from Heidi, this is is my favourite so far. I am a soup lover and had a soup break.

Next week start to cook with Hugh Fearnley-Whittingstall

Heidi Swanson’s Simple Carrot Soup

Yield: 2 servings

Heidi Swanson's Simple Carrot Soup (2)

Carrots and onion form the base, spiked with dollop of red curry paste, and then pureed into silky oblivion. Once pureed, chose any topping you have on hand

Ingredients:

  • 1 tablespoon butter or extra-virgin coconut oil
  • 1 onion, 54 grams, chopped
  • 1/2 tablespoon red curry paste, or to taste
  • 453 grams carrots, peeled and cut into 1 cm chunks
  • 1-212ml-can coconut milk, 200 ml
  • 3/4 teaspoon salt, or to taste
  • 180 ml water, or to cover
  • 1/2 lemon or lime

to serve

  • sprouts
  • toasted almonds
  • cilantro, chopped
  • chile oil

SOURCE

modified from Ulrike Westphal inspired by:
Heidi Swanson 101 cookbooks

Instructions

  1. In a large soup pan over medium-high heat add the butter and onion. Stir until the onions are well-coated, and allow to saute until translucent, a few minutes. Stir in the curry paste, and then the carrots. Allow to cook another minute or two, and then add the coconut milk, salt, and water, adding more water to cover if needed. Allow to simmer until the carrots are tender, 10 – 15 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth.
  2. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. If you like season this soup with a great big squeeze or lemon or lime juice. Serve topped with whatever you have on hand: crunchy almonds, sprouts and/or cilantro, chile oil.

total time: 30 minutes
preparation time: 10 minutes
cooking/baking time: 15 minutes

 
 
*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
Bon Voyage Heidi!
 
 
For all other great Bon Voyage Heidi! recipes visit the I heart cooking clubs site 
 
 

Rezepte von Heidi Swanson

Quinoa and Brie with Sautéed Mushrooms

This week was Valentine’s Day and since I was old enough to be someone’s valentine, this day was ignored: No special gifts, no flowers, because my birthday is a few days later, but no birthday without flowers

Flowers

No romantic Valentine’s supper, but food I love is

Quinoa and Brie with Sautéed Mushrooms

Quinoa and Brie with Sautéed Mushrooms (1)

I served it for lunch and it was delicious

Quinoa and Brie with Sautéed Mushrooms

Yield: serves 2

Quinoa and Brie with Sautéed Mushrooms (2)

Ingredients:

  • 1 tablespoon clarified butter
  • 1 small clove garlic, peeled and minced
  • 1 shallot, peeled and minced
  • 180 grams quinoa, rinsed
  • 120 ml white wine, dry
  • 1/2 teaspoon salt
  • 240 ml water
  • 1 pich red pepper flakes
  • 250 grams mushrooms, sliced 0,5 cm thick
  • 1 teaspoon clarified
  • black pepper freshly ground
  • 60 grams Brie cheese

Instructions

  1. Heat the butter in a large saucepan over medium-high heat, add the garlic and onion and sauté for 5 minutes. Add quinoa, wine and salt, bring to a boil, and continue boiling for 3 – 4 minutes, until de liquid has reduced a bit.
  2. Add water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes,or until the quinoa opens up, revealing a little spiral, and ist soft and pleasant to chew.
  3. Meanwhile, heat a large pan over high heat, stir in the musrooms and cook withour stirring for a few minutes, until they have begun to brown and release their juices. Then shake the pan every few minites until the mushroomse are evenly browned, abour4 4 minutes more. Remove from heat, let cool a bit. Then add the teaspoon butter, a pinch of salt and red pepper flakes, stir and adjust the seasoning.
  4. Once the quinoa is perfecty tender, drain off any excess liquid – there was none – and stir in the cheese. Ladle into a deep plate and top with the mushrooms.

total time: 45 minutes
preparation time: 5 minutes
cooking/baking time: 35 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
food we love
 
 
For all other great Food we love! recipes visit the I heart cooking clubs site 
 
 

Turmeric Tea

My doctor recommended to add some spices with anti-inflammatory properties to my food every day: Such as turmeric, pepper, cardamom or cinnamon. Nothing easier than that: medically prescribed golden milk, chocolate with 70 % cocoa content, but this should be consumed moderately. I prefer Heidi’s

Turmeric Tea

Turmeric Tea

which perfectly fits to this week’s I♥CC theme, something to sip

Turmeric Tea

Yield: 1 recipe

Turmeric Tea (Paste)

Ingredients:

  • 115 grams honey
  • 7,5 grams turmeric
  • lemon
  • black pepper
  • ginger slices, if you like

SOURCE

modified from Ulrike Westphal inspired by:
Heidi Swanson

Instructions

  1. Work the turmeric into the honey until it forms a paste. You can keep this on hand, in a jar.
  2. For each cup of tea, place a heaping teaspoon of the turmeric paste in the bottom of a mug. Pour hot – not boiling water – into the mug, and stir well to dissolve the turmeric paste. Add a big squeeze of juice from a lemon, and a good amount of black pepper and/or ginger slices. Stir now and then as you drink so all the good stuff doesn’t settle to the bottom.

total time: 5 minutes
preparation time: 2 minutes
cooking/baking time: 3 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Something to Sip
 
 
For all other great Something to Sip! recipes visit the I heart cooking clubs site 
 
 

Shredded Egg Salad

When I was looking for a breakfast recipe I came across – like Cucina Magia – this

Shredded Egg Salad

Shredded Egg Salad (1)

It is potluck week at I♥CC and the right opportunity to try this delicious salad. I just had to buy the small head of radiccio for 0,32 €, all other ingredients I had in stock.

Shredded Egg Salad

Yield: 2 servings

Shredded Egg Salad (2)

Ingredients:

  • 4 eggs, size M, hard boiled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small head of radicchio, shredded, about 110 grams
  • 4 tablespoons chopped fresh dill; I used frozen
  • 1 medium shallot, chopped
  • 3 baby radishes, shaved thin

to serve:

  • little dollop of salted creme fraiche and/or a drizzle of olive oil; I used olive oil

SOURCE

modified from Ulrike Westphal inspired by:
Heidi Swanson

Instructions

  1. Using an egg sliceregg divider * cut the eggs once long ways and once crossways.
  2. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad. – I used shredded radicchio, dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy – like creme fraiche or plain yogurt, and a drizzle of olive oil. Don’t weigh the salad down.

total time: 10 minutes
preparation time: 5 minutes without boiling the eggs

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Potluck Heidi Swanson
 
 
 
For all other great Potluck! recipes visit the I heart cooking clubs site