cooking

Spiced Sweet Corn Soup

Hi everyone! Now that Fall is officially here, it’s impossible to not make soup so often. Today, I will be sharing an amazing recipe on Spiced Sweet Corn Soup. So delicious and so full of flavor. It’s perfect for a side at dinner and leftovers for lunch. Let’s get started!

Ingredients:

  • Turmeric
  • Cumin seeds
  • Coriander
  • Garlic
  • Ginger
  • Chili powder
  • Creamed corn
  • Whole corn kernels
  • Broth
  • Onion
  • Potato

Directions:

  1. First roast cumin seeds and coriander in a skillet (no oil), until aromatic. Takes about 2 minutes.
  2. Grind with chopped garlic, ginger, turmeric, red chili powder, and a dash of oil until thick.FullSizeRender.jpg
  3. Sautee the chopped garlic in a skillet until translucent.
  4. Add the curry paste and cook to release the flavors.
  5. Add cubed potatoes.
  6. Add vegetable broth or chicken stock.FullSizeRender-3.jpgFullSizeRender-2.jpg
  7. Add salt/pepper to taste.
  8. Bring to a boil and then stir in creamed corn.FullSizeRender-1.jpg
  9. Add half the whole corn kernels.
  10. Blend until smooth.
  11. Fro texture, add the remaining corn kernels and bring to a boil.
  12. Heat and serve!IMG_2847.JPGIMG_2846.JPGIMG_2845.JPG

Suggestions, Substitutions, Tips & Tricks:

  • Serves 5 people.
  • You can add as much spice as you want and any protein you’d like. I kept it simple.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

Dr. Brew Kombutcha

Brew Dr. Kombucha is produced entirely in-house, leaf to bottle. After they brew their recipes of organic tea and dried herbs, roots and fruits, it takes about two weeks to complete the probiotic fermentation process.FullSizeRender-19.jpg

The flavors stand on their own, balancing the right levels of sweet and sour that make well-made, traditional kombucha so interesting. Every bottle of 100% raw Brew Dr. Kombucha hosts billions of naturally occurring probiotics including beneficial bacteria, yeasts, and organic acids (acetic acid, lactic acid, gluconic acid, glucuronic acid and propionic acid).FullSizeRender-24.jpg

Every batch of Brew Dr. Kombucha is crafted from the beginning. They start with the same high-quality organic teas we serve at our Townshend’s Teahouses and add only organic botanicals (dried herbs, roots and fruits). It’s a no shortcuts, whole ingredients approach that we have stayed true to from the beginning. The resulting flavors are clean and balanced – neither overwhelmingly vinegary nor cloyingly sweet. And as no juices or other flavors are added, Brew Dr. is an honest and authentic 100% raw kombucha with the most naturally occurring probiotics possible.FullSizeRender-17.jpgFullSizeRender-25.jpg

http://brewdrkombucha.com

https://www.instagram.com/brewdrkombucha/

https://www.facebook.com/brewdrkombucha

cooking

Aloo Mutter (Potato & Pea Curry)

Hi everyone!

I hope everyone is having a fantastic week in this scorching weather! Today, I will be making Aloo Mutter, which is an Indian dish. It’s basically Potato and Pea sautéed in a delicious curry base. It’s very simple, requires only 2 main ingredients, and is super tasty. It has the right amount of kick and can be eaten with roti bread, rice, or even just as a soup. Let’s get started!

Ingredients:

  • 2 Potatoes
  • 2 Tomatoes
  • Half an onion
  • Peas
  • Turmeric
  • Garam masala powder
  • Red cayenne powder
  • Salt
  • Ginger
  • Garlic

Directions:

  1. First, place both potatoes in a large bowl and fill with water.
  2. Microwave for 5 minutes. Pour out water and set the potatoes aside to cool.
  3. While potatoes are cooling, roughly chop half an onion, some ginger, and garlic. Set aside.
  4. Once potatoes are cooled, peel the potatoes.
  5. Cut the potatoes into bite sized pieces and set aside.
  6. Roughly cut the tomatoes and pulse until it becomes a puree. Set aside.
  7. In a bowl, add as many frozen peas as you’d like and fill with water.
  8. Microwave for 3 minutes. Pour the water out and set the peas aside.
  9. In a large deep skillet or pot, add a little bit of oil and sauté the onions, ginger, and garlic on medium heat until browned.IMG_0128.JPG
  10. Add the tomato puree and simmer for 2 minutes. IMG_0129.JPG
  11. Add at least a spoon of Garam masala, turmeric, a dash of salt, and red cayenne powder according to taste.
  12. Simmer for 5 minutes.
  13. Add the diced potatoes and peas. IMG_0130.JPG
  14. Add about 1.5 cups of water.
  15. Simmer for about 40 minutes until the potatoes are tender and curry thickens.IMG_0131.JPG
  16. Plate and serve alongside with some roti bread and rice!IMG_0133.JPGIMG_0134.JPGIMG_0132.JPG

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • You can add whatever vegetables you like in the curry, however if you add more than just potatoes and peas, make sure you add an extra amount of water so all of the vegetables cook well.
  • You can add however much spices you want according to your taste!

This recipe is so easy to make! It takes less than 30 minutes to prep the ingrediants and then you let the stove top do all of the cooking! Not many ingrediants are needed, yet it tastes like several ingrediants are incorporated. Aloo Mutter is delicious and perfect for dinner or even lunch.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz