Sunday, November 11, 2012

Butternut Squash Carrot and Apple Soup

As it turns out making a Butternut Squash soup without spending much time and without using a heavy whipping cream is very easy. I came up with this recipe on my own over the years. Plus my kid loves it. Below is the recipe.


1 butternut squash, peeled, seeded and cubed
4 carrots, peeled, chopped
1 apple, peeled, seeded and cubed
pinch of cinnamon, cumin, and coriander
8-10 sage leaves, chopped
3 cups of vegetable stock
2 tablespoons of Olive Oil
Salt to taste

For serving:

Sage leaves
1/4 cup of Olive Oil
Creme Fraiche or Sour Cream
Toasted pumpkin seeds

1. Peel and cut your vegetables. Smaller the cubes faster they cook. Also, use a sharp knife and a good peeler to cut the squash. Some people microwave squash before cutting it but I decided not to risk it blowing up (which I hear can happen).

2. Pour 2 tablespoons of Olive Oil in a large soup pot and on medium high heat saute squash, carrots and apple for 2 minutes. Add spices and sage leaves and saute for another 3 minutes, stirring occasionally. Lower the heat to medium if you see vegetables start burning. Next add stock, bring to a boil, stir, lower heat to medium low (or low, depends on your stove), cover with a lid and let cook for 1 hour until squash and carrots are soft stirring occasionally.

3. Puree squash, carrot and apple mixture in a blender. I worked in 2 batches. Transfer into a clean soup pot and salt to taste.

4. To fry sage leaves heat 1/4 cup of oil in a small pan until hot, add sage leaves and fry for 8-10 seconds, remove with a slotted spoon and sprinkle some salt on them. To serve, ladle the soup into a bowl, add creme fraiche or sour cream, few fried sage leaves and sprinkle with toasted pumpkin seeds. 

Sunday, November 4, 2012

Simple Greek Salad

It is very easy to make Greek Salad at home. The key is to use good ingredients and slice them pretty. Here is my recipe.


1/2 of green pepper
1 tomato
1/2 of English cucumber
12 Kalamata olives, pitted
4-5 oz of fresh feta (I buy fresh French feta from PCC Natural Markets)
1/8 (or less) of red onion
2 tablespoons of Olive Oil
1 tablespoon of fresh lemon juice
1 clove of garlic
1/2 teaspoon of dried oregano
Salt and Pepper


1. As I mentioned earlier each ingredient must be sliced nicely. This is the way I do it. I cut tomato into six wedges and then slice each wedge in three pieces. I like my pepper slices to be long and thin ( about 1/3 of an inch thickness). I peel cucumber, cut it in half lengthwise and then slice each half in 1/3 of an inch slices. I use very little amount of red onion and again slice it very very thinly. Feta should be sliced into about 3/4 - 1 inch cubes. I leave olives as they are. Assemble all salad ingredients in a bowl.

2. To make the dressing in a small bowl whisk together olive oil, lemon juice, garlic that was put through the garlic press and oregano.

 3. Pour dressing over the salad and mix. Salt and Pepper to taste. Salad is ready!