The Brave Cook

My first steps into sewing and fashion design from urban Berlin!

Archive for the tag “chili”

Some powerful words and some creamy squash!

This week some words by the writer Marianne Williamson from her book “A return to love” got stuck in my head: “Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that frightens us. We ask ourselves, who am I to be brilliant, gorgeous, talented, fabulous? Actually, who are you not to be?”

I love this short quote a lot, it really gives me motivation to hang on to my dreams and to love myself for my strengths and positive character traits. Of course, I also continued my practice in the kitchen presenting you today a delicious and wonderful looking creamy squash soup. I’ve seen quite a lot squash recipes the last days on wordpress and I loved them all, but I definitely wanted to make my own.Ingredients

  • 1 large butternut or hokkaido squash
  • 2 floury potatoes
  • 4 carrots
  • 1 onion (not necessarily)
  • 4 scallions
  • 1 chili
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp lemon juice
  • 1 tsp sweet mustard
  • 2 cups chicken or vegetable stock

Instructions

Prepare the chicken or vegetable stock in a large stock pot or pan while chopping the vegetables. You can use as much stock as you like, depending on how creamy or not you want to squash soup to be. I didn’t use a lot of stock, because I wanted it to be very creamy.

Halve, seed, peel and cube the squash. Peel and chop also the onion, the potatoes, the carrots and the chili. Chop the scallions and add other herbs to your taste. Heat another large stock pot over medium-high heat with one tablespoon of olive oil and add the chopped onion first for some minutes, until softened. Now you can also add the squash, the other vegetables and the stock. Don’t forget to sprinkle with one teaspoon salt, some lemon juice and to add one teaspoon mustard.Bring everything to a boil, cover, reduce heat to a simmer and cook for 30-40 minutes until everything is completely tender. Now use an immersion blender or transfer it to a stand up blender/food processor to blend the soup smooth. You can still add more stock if it should be too thick for you.

Serve in small bowls with a dollop of sour cream or chopped scallions. Enjoy and have a great weekend!

The Brave Cook

My type of salsa!

The month is not even over but I’m already short of money. I was thinking what to do to avoid spending even more money for food this week. I took a look into my fridge to check what I could use up. I had tomatoes, onions, garlic and a lot of vinegar. The first thing that came to my mind was a salsa, but not the typical salsa in the form of a dip or sauce. I wanted to make something more like antipasti, an appetizer to be eaten with bread. One more thing I had at home were physalis fruits, so the idea came up to make a half spicy, half sweet salsa. Of course, I will tell you what I did differently when preparing my salsa. Please keep in mind that my recipe is only for a small bowl of salsa. If you want to prepare more salsa, you need to multiply the ingredients according to your needs!

Ingredients

  • 4 – 5 roughly chopped tomatoes, stems removed
  • 12 chopped physalis
  • 1 diced onion
  • 3 roughly chopped garlic cloves
  • 3 cayenne chilis or jalapeno pepper
  • 3 – 5 black olives
  • 1/2 cup chopped parsley or other herbs
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 tbsp fresh lime juice
  • 1/3 cup white wine vinegar

Instructions

Peel the husks off the physalis fruits and rinse well in cold water. Roughly chop or quarter the physalis fruit.

Start with chopping up 4 – 5 medium sized fresh tomatoes. Prepare the onion, the garlic, the olives, the parsley and the chilies in the same way, chopping them in chunky pieces and combining all the ingredients in a big pot. Set aside some of the seeds from the chilies if you don’t want your salsa to be too spicy.Now add the sea salt, cumin, lime juice and a 1/3 cup of red wine vinegar into the pot with all the other ingredients. You can also use fruit vinegar and mix it with red wine. Cook on medium heat for about 20 minutes, until everything is simmering and tender. To make a salsa dip or sauce puree with an immersion blender and cook everything for another 20 minutes on medium heat, stirring occasionally until it starts to be slightly thickened.

To make a chunky “antipasti” salsa like I did, don’t use an immersion blender. Simply cook the ingredients for 20 – 30 minutes, then separate from the vinegar and put into a mortar if needed.Salsa is really easy to make and you can prepare it in so many different ways and tastes! I could save some money by simply using up everything I had at home and turning it into this colorful appetizer. Serve it with some bread or use it as a substitute for a salad!

The Brave Cook

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