Wednesday, November 5, 2014

Roasted Potatoes With Rosemary & Garlic

These potatoes satisfy my craving for French fries! These are easy to prepare, very flavorful and absolutely delicious. Any leftovers may be promptly saved in the fridge and reheated before serving.

NOTE: if the garlic is added at the beginning of roasting it tends to get too browned and bitter; I like to add it towards the end of cooking.

Roasted Potatoes
4 Servings - may be :-)


6 medium Potatoes, any type
1 Tbsp Extra Virgin Olive Oil
1/4 - 1/2 tsp Red Pepper flakes
1/2 tsp Kosher or Sea Salt
A few turns of freshly ground Black Pepper
1/4 tsp Turmeric
4 cloves Fresh Garlic, finely minced
3 - 4 sprigs of fresh Rosemary


Preheat oven to 425 degree F.

Prepare a large low rimmed baking pan with a light coat of oil or cooking spray.

Scrub the potatoes well, rinse and drain. Peeling is not necessary. Cut into large pieces and add to a the baking pan.

Sprinkle salt, pepper flakes, pepper, turmeric and oil over the potatoes; stir well. Tuck the rosemary sprigs evenly among the potatoes.

Pop the potatoes into the oven and let cook for about 20 minutes on the lowest rack; stir the potatoes using a wide spatula by lifting and turning them.

Stir in the garlic and bake another 10 - 15 minutes or until potatoes are soft, become golden brown, and crispy on the edges.

Remove from the oven and let cool a few minutes.

Serve hot with Thai Chile Sauce or Green chile pesto for those who like it spicy and/or ketchup.


Roasted Potatoes With Rosemary & Garlic

Saturday, November 1, 2014

Pumpkin Pie Soup (Pumpkin Soup With Ginger, Cinnamon & Nutmeg)

Pumpkin Pie Soup is a hearty and flavorful soup that is guilt free! It is a light soup which has all the lovely aromas of a pumpkin pie! It is a warming soup especially for an autumn  or winter day or night. 

Although the soup is wonderful just on its own, croutons and/or roasted pumpkin seeds make really tasty garnishes.

Pumpkin Pie Soup

1 small Pumpkin, Kabocha, or Butternut squash
1 tsp Oil
1 red onion, chopped
1 small clove fresh Garlic (Optional)
1 large Sweet Potato (Yam), peeled and diced
1/2 tsp Turmeric
1 Tbsp Indian Jaggery or Brown Sugar
1 tsp Sea Salt
1 one inch piece Fresh Ginger, sliced
5 whole Cloves
1/2 tsp Cinnamon
1/4 tsp freshly grated Nutmeg
1/4 cup Coconut Milk
1/4 cup Chilled Coconut Milk for serving


Peel the pumpkin or squash and cut into chunks; the size/shape does not matter since the soup will be pureed.

Heat a soup pot with the oil and add the onions with a pinch of salt; cover and cook stirring often until very soft.

Stir in the garlic, pumpkin, sweet potato, turmeric, jaggery/brown sugar, salt, ginger, cloves and cinnamon; stir well.

Add 4 cups of water and bring to a boil; lower heat and simmer until veggies are soft.

Let cool slightly and puree the soup in batches using a blender or use an immersion blender to puree the soup in the pot. If the soup is too thick, a little boiling water may be added to thin it.

Sprinkle the nutmeg and stir in the coconut milk and heat through but not boil. Test for seasoning, and add additional salt or nutmeg if desired.

Serve hot with a little spoonful of the chilled coconut cream swirled into the soup.