Twisted Thai Sweet Potato Soup

This is a delicious soup for a light meal or an energizing post-ski refuel snack. Good hot or cold, it incorporates the delicious velvety goodness of sweet potato, smooth coconut and the nuanced flavours of the Twisted Gourmet’s new Twisted Thai Blend.

Ingredients:

2 medium sweet potato, peeled & cubed

1 small carrot, cubed

1/2 medium onion, chopped

1 clove garlic, minced

1 tsp fresh garlic, grated

1 Tbsp Coconut Oil

1 Tbsp Twisted Gourmet Twisted Thai Seasoning Blend

1 carton salt free chicken stock (900 ml) Substitute vegetable stock if preferred

1/2 can – 1 can of full fat coconut milk to taste

1 lime

2 tsp raw cane sugar

Method:

In a good sized stock pot or cast iron dutch oven, heat coconut oil over medium heat. Sauté  onion ’til it begins to soften. Add garlic and ginger, sauté another minute or two.

Add the Twisted Gourmet Twisted Thai blend seasoning to pan, stir to warm and release fragrance. Add sweet potato and carrot cubes, then add the stock.

Simmer for 20-30 minutes until vegetables are soft and cooked through. Remove from heat.

Using  an immersion blender, or carefully transfer hot soup into blender. Process until the soup is smooth. Add coconut milk – less or more, depending on your preference and dietary concerns, (though the fat in coconut milk is the good kind of fat). Juice the lime and add it along with the sugar. Blend again until all additions are well incorporated.

Serve garnished with coconut milk and lime or green onion. Enjoy!

 

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Zesty Lime Chili Chayote Squash

Chayote squash are apple green in colour and about the size and shape of a pear. They’re from the gourd family, along with melons & squash. Native to South America, they are popular around the world.  I discovered them in Vietnam where they’re called Su Su. The mild flavoured flesh is similar in texture to a raw apple, with a slightly starchier bite. They hold their shape well when sautéed, are good raw and are a nice addition to a stew, soup or salad. I like them raw, with a squeeze of lime and sprinkle of chili. Try this  recipe… I would recommend a half chayote per person for a good sized side dish. It’s nutritious and healthy; 1 good sized chayote has only 39 calories, 9 grams of carbohydrates, has 3.5 grams of fibre and a quarter of your day’s recommended Vitamin C intake. Yum!

Ingredients:

1 large chayote squash

1 small onion

1 small clove garlic

1 tsp Twisted Gourmet Zesty Lime & Chili Salt

1Tbsp neutral flavoured oil (safflower is my preference)

 

Method:

Slice onion thinly. Mince small garlic clove. Wash & halve chayote. Remove heart, half again lengthwise then cut into 1/2 inch slices.

In a wok, heat oil over medium heat and add onions. Let soften, then add garlic. Saute for a few minutes or until onions are becoming translucent. Add Zesty Lime & Chili salt, then chayote squash. Stir to coat squash in oil & salt.

Cook over medium heat for 15-25 minutes or until onions have begun to carmelize, squash is nicely browned at the edges & tender. Do not cook over higher heat or onions will fry and garlic will burn. This is a nice slow sauté, to get the lovely sweetness out of the onion & the squash.

Delicious as a side dish.

 

 

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Yukon Wild Mushroom Blend Orzo

Do you love risotto? I do, but it tasked time to make. This is a wonderful alternative.. a quick and delicious side dish, so good you’ll want to eat it straight out of the pan. Blend will be in stores by early May 2016.

Ingredients:

2 Tbsp Twisted Gourmet Yukon Wild Mushroom Blend (NEW!)

2 Tbsp butter

1/2 cup cherry tomatoes, halved (optional)

1 cup uncooked Orzo

2 cups chicken stock (plus approx. 1/4 cup as needed)

 

Method:

Over medium heat, melt butter in a medium deep sauce pan (2 inch deep fry pan)

Once butter is melted, add the Twisted Gourmet Yukon Wild Mushroom spice and tomato halves; sauté for 2-3 minutes or until tomatoes are softened and everything smells delicious.

Add orzo, stir to blend butter and spices throughout the pasta. Stir in stock and simmer over medium/low heat. As orzo cooks, stir occasionally. Stock will be absorbed and evaporate; add a bit of stock if orzo begins to stick. Let simmer for 10-15 minutes or until pasta is cooked and most of the sauce has reduced.

Serve… try to share but make no promises…

wild mushroom blend measured tomato halves orzo 1 cup    orzo in pan

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Twisted 7 Maple Roasted Butternut Squash

7 spice maple roasted squash

7 spice roasted maple butternut squash

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