Roasted Butternut Squash with Sweet Spices, Chile and Lime

Roasted Butternut Squash with Sweet Spices, Chile and Lime

Fall, my favorite season, is rapidly approaching.  I am eagerly looking forward to cooler temperatures, stunning sunsets and especially… fall produce.  After spotting an early display of butternut squash at the market, I immediately purchased one with thoughts of this recipe in my head.  Roasted Butternut Squash with Sweet Spices, Chile and Lime is a perfect transition side dish between summer and fall.  Earthy butternut squash is brushed with olive oil, home ground cardamom, allspice and flaky sea salt then roasted til tender and creamy.  The sweet spiced squash is then arranged with lime slices, serrano chiles, cilantro and a cool yogurt-tahini dressing.  The contrasting flavors and textures of this dish are just spectacular.  Continue reading for an early taste of fall.

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Cornmeal Crusted Fish Tacos with Rhubarb Salsa

Cornmeal Crusted Fish Tacos with Rhubarb Salsa

I recently saw a recipe in The New York Times for Chicken Liver Tacos with Rhubarb Salsa.  The chicken liver component made me cringe a bit, but my interest was certainly piqued by the rhubarb salsa!  Tart, fresh rhubarb is mixed with spring onion, spicy jalapeño, cider vinegar and smoky chipotle powder.  I paired this adventurous salsa with strips of cornmeal crusted white fish and creamy, caramelized onions.  The finished taco was definitely like nothing I have ever tasted before.  An enjoyable array of bold, bright flavors and varying textures that is sure to arouse your taste buds.  Continue reading for the recipe.

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Slow Cooker Mole with Grilled Chicken

Slow Cooker Mole with Grilled Chicken, Rice and Chips Yesterday, I showed you how to make homemade Drunken Salsa.  Today, I am going to continue the Mexican theme with this Slow Cooker Mole with Grilled Chicken.  A Mole is a dark Mexican sauce that typically has chile peppers, tomatoes, dried fruit, sesame seeds, chocolate and a wide variety of fragrant spices.  Start to finish, this recipe takes about 9 hours (mainly inactive slow cooking time), so plan accordingly.  This may seem very involved; however, compared to a traditional Mole (which can have 20+ ingredients, take several days to make and require a small army of Mexican grandmothers), this recipe is both quick and easy.  I’ll have to say that the flavors and aromas of this dish are just unreal.  Rich and bold, this sauce has a mouth-watering depth of flavor that is like nothing you’ve ever tasted.  Well worth the effort.  Continue reading for the recipe.

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Coconut Red Lentil Soup

Coconut Lentil Soup If you have never smelled or tasted toasted curry powder before, you must give this recipe a try.  Heating curry powder in a dry skillet over low flame releases such a wonderfully complex aroma (that my friend mentioned he could smell all the way from the street!).  This Coconut Red Lentil Soup combines toasted curry powder with tender lentils, fresh ginger, rich coconut milk and plumped up golden raisins.  A combination that is exotic, healthy and mouth-watering delicious!  Continue reading for the recipe.

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