SWEET AND SPICY CALABAZA SOUP WITH GARLIC MOJO
Steps:
- In a glass bowl, combine all the ingredients for the mojo and stir together. Cover and refrigerate for up to 4 hours before using. Preheat the oven to 350 degrees. Place the calabaza cut side down on a baking sheet and bake for about 30 minutes. Meanwhile, in a large soup pot melt the butter over medium heat. Add the onions and cook for about 10 minutes, or until the onions are softened. Add the plantain and cook for 5 minutes more, then add the cumin, coriander, salt and pepper. Stir together for 3 minutes more. Add the chicken stock, increase the heat to high and bring to a boil. Cover the pot and reduce the heat to medium. Remove the calabaza from the oven and, when cool enough to handle, scoop out the flesh, break it into small pieces and add to the soup. Add the apple juice and simmer for 30 minutes more, until the plantain is tender. Pour the soup through a strainer into another large pan. Transfer the solid ingredients to a food processor and puree until smooth, scraping down the sides of the bowl as necessary. Add the puree to the liquid mixture, stir to combine, and heat through over medium heat. If you prefer a thicker consistency, remove the cover and simmer until slightly thickened. Serve in shallow heated bowls, with a teaspoon or 2 of the mojo swirled into the center.
SWEET AND SPICY GARLIC KIELBASA WITH SAUTEED HERB SPAETZLE
This sweet and spicy garlic kielbasa is rich and smooth with a spicy pop for the tongue! The sauteed herb spaetzle balances the spice just perfectly!
Provided by Kimberly Kace Leetch
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 10
Number Of Ingredients 13
Steps:
- Mix flour, basil, parsley, garlic salt, and pepper together in a large bowl, and make a well in the center of the mixture.
- Whisk eggs and 1 cup water together in a medium bowl. Pour into the well in the flour. Stir until well combined; spaetzle dough will be thick and sticky.
- Bring remaining 4 cups water to a boil in a pot over high heat; add salt.
- Meanwhile, place spaetzle dough onto a cutting board. Slice off tiny dollops of dough, about the size of a pretzel stick, using a sharp knife. Drop into boiling water and cook until they float to the top of the pot, 1 to 2 minutes. Transfer dollops to a bowl using a slotted spoon. Set aside.
- Melt butter in a large frying pan over medium-high heat. Add brown sugar, garlic, and cayenne and stir until sugar is melted, about 1 minute. Add kielbasa and cooked spaetzle to butter mixture; stir over medium-high heat until kielbasa is warmed, 4 to 5 minutes.
Nutrition Facts : Calories 522.6 calories, Carbohydrate 42.8 g, Cholesterol 147.7 mg, Fat 31.9 g, Fiber 1.4 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 1819.6 mg, Sugar 12.1 g
CALABAZA, CORN, AND COCONUT SOUP
Steps:
- Make soup:
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
- Prepare corn relish while soup simmers:
- Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
- Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
- Finish soup:
- Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
- Divide soup among bowls and gently stir 1/4 cup corn relish into each.
SPICY GARLIC SOUP
Provided by Deanna Desin
Categories Soup/Stew Garlic Bon Appétit California
Yield Serves 2
Number Of Ingredients 6
Steps:
- Melt butter in heavy large saucepan over medium-low heat. Add garlic and sauté until golden, about 3 minutes. Add flour and stir until mixture is just golden, about 2 minutes. Add stock and bring to boil, stirring constantly. Reduce heat and simmer 15 minutes. Season with cayenne and salt. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before serving.)
CALABAZA VEGETARIAN SOUP
This is a Caribbean vegetarian soup recipe that I found on the recipesources.com website. It's quite different than the other recipes with similar titles that are already posted to this site. Calabaza is a tropical squash with a slightly sweet flavor and firm texture, similar to the taste and texture of butternut or acorn squash.
Provided by Northwestgal
Categories Peppers
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients (except salt, pepper, and chili pepper) in a large stockpot or Dutch oven. Let simmer for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids.
- Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
- Add the seasonings while the soup is simmering, and serve while still hot.
Nutrition Facts : Calories 194.2, Fat 8.3, SaturatedFat 7.7, Sodium 417.6, Carbohydrate 30.1, Fiber 1.4, Sugar 26.9, Protein 1.5
SPICY CABBAGE SOUP
Cayenne pepper provides a bit of a bite in this easy and flavorful spicy cabbage soup recipe. Try it with a hunk of crusty bread, you won't be sorry!
Provided by Ren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a stockpot over medium heat and add bacon. Cook until bacon begins to brown, 3 to 5 minutes. Stir in onion and garlic. Cook until onion is transparent, 5 to 7 minutes, stirring occasionally. Stir in broth, salt, black pepper, and cayenne pepper. Bring to a boil, about 5 minutes.
- Stir cabbage into stockpot. Simmer until cabbage has wilted, 10 to 15 minutes. Stir in stewed tomatoes and liquid. Return soup to a boil, about 5 minutes. Cover and simmer, 15 to 30 minutes, stirring often.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 11.7 g, Cholesterol 17.8 mg, Fat 5.8 g, Fiber 2.9 g, Protein 9.8 g, SaturatedFat 2.2 g, Sodium 592.9 mg, Sugar 6.5 g
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