CACAO NIB CARAMEL CORN
Provided by Food Network
Time 1h20m
Yield 8 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees F. Pop the corn according to package directions and transfer to a large bowl. Set aside. In a medium saucepan, combine the sugar, butter, salt, corn syrup, vanilla bean and cacao nibs. Bring to a boil, stirring occasionally, over medium heat.
- Pour the caramel over the popcorn, tossing to coat evenly. Divide the caramel corn between 2 parchment-lined sheet pans. Bake, stirring every 15 minutes, until the popcorn is sticky and caramelized, about 1 hour. Cool the popcorn on sheet pans, stirring often for the first few minutes (so it doesn't stick together). Store in an airtight container up to 5 days.
CREMA DE CALABAZINES
I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!
Provided by Rebecca
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
- In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
- Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 16.6 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 832.1 mg, Sugar 4.5 g
CARIBBEAN PUMPKIN SOUP
Plantains, a starchy variety of banana that's a staple food in the tropics, are best served cooked. Omit if unavailable.
Provided by Martha Stewart
Number Of Ingredients 18
Steps:
- Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
- Heat 1 tablespoon of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and saute, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and saute for 5 minutes. Add the squash, chicken stock, bay leaf, curry, turmeric, cayenne, 1 teaspoon of the salt, and pepper to taste, and bring to a boil. Reduce heat and add the plantain. Cook until the vegetables are tender, about 8 minutes.
- Meanwhile, in a small saute pan, heat remaining tablespoon of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 teaspoon salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
- Place 2 cups of the cooked vegetables and about 1/2 cup of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the creme fraiche, if desired. Garnish with roasted pumpkin seeds.
CREMA DE CALABAZA (CREAMY SQUASH SOUP)
Translated from "Atrévete a cocinar" by Karlos Arguiñano. This is a quick and easy recipe, and the soup is perfect for a chilly autumn or winter day. NOTE: The most common squash is Spain are large butternut-shaped gourds, green on the outside and bright orange on the inside, and are bigger than most people shopping in the city can carry. Seriously they look like the Incredible Hulk's forearms. So people tend to buy squash in slices. Acorn or pumpkin should do the trick, though I admit the Spanish variety is much easier to peel and slice.
Provided by Valeria
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil 1 L water in a saucepan.
- Cut squash into cubes.
- Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks.
- Clean the leak, reserve a part of it for garnish and slice the rest.
- Peel the potato and cut into stew chunks.
- Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat.
- Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek.
Nutrition Facts : Calories 140.2, Fat 7.1, SaturatedFat 1, Sodium 30.6, Carbohydrate 18.2, Fiber 3.5, Sugar 4.8, Protein 2.8
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