Crab & Noodle Soup Recipe

Serves 6

5oz/150g egg noodles

3 tbsp peanut oil

4 shallots, chopped

2 carrots, chopped

2 celery stalks, chopped

6 tbsp dry vermouth

7 1/2 cups basic vegetable stock

6oz/175g white crabmeat, thawed if frozen

a few drops of anchovy essence

1 tbsp lemon juice

salt and pepper

chopped fresh flat-leaf parsley, to garnish

1. Bring a pan of water to a boil. Add the noodles and cook according to the instructions on the package. Drain, refresh under cold running water, and let stand in a bowl of water.

2. Heat the oil in a large pan. Add the shallots, carrots, and celery and cook over low heat, stirring occasionally, for 5 minutes, until softened.

3. Increase the heat to medium, pour in the vermouth, and cook for 2 minutes, until the alcohol has evaporated. Pour in the basic vegetable stock and bring to a boil, then reduce the heat and simmer for 10 minutes.

4. Meanwhile, flake the crabmeat and remove any pieces of shell or cartilage. Drain the noodles and add them to the pan. Add the crab and stir in the anchovy essence and lemon juice. Season to taste with salt and pepper. Simmer for a few minutes more to heat through, then ladle the soup into warmed bowls, garnish with the chopped parsley, and serve immediately.

From:1 Stock, 100 Soups ISBN: 978-1-4075-6434-0

Barley and Red Pepper Stew

Makes enough for 4 to 6 people

2 tbsp olive oil

1 small onion, chopped

2 carrots, chopped

1 rib celery, chopped

2 cloves garlic, chopped

1 pound cremini or button mushrooms, chopped

2 red bell peppers, roasted and chopped

1 tbsp chopped fresh rosemary

1 tbsp soy sauce

8 cups vegetable broth

1 tbsp tomato paste

2 tbsp sherry vinegar or red whine vinegar

1/2 cup pearled barley

salt and black pepper

Chopped parsley, for serving

1. In a big soup pot, heat the olive oil over medium heat. Throw in the onion, carrots, and celery and saute it until everything is soft and started to turn golden, about 8 minutes. Add the garlic, mushrooms, 2/3 of the chopped roasted peppers, the rosemary, and the soy sauce and saute until the mushrooms start releasing some of their moisture and look kind of cooked, about 5 minutes.

2. While that’s all cooking, throw 3 cups of vegetable broth in a blender with the remaining amount of roasted bell pepper and blend until it looks smooth. (In a hurry or hate extra dishes? Skip this step and just add the rest of this roasted pepper when you add the other roasted peppers in step 1.)

3. When the mushrooms have started breaking down, add the tomato paste, cooking for a minute or two to kind of caramelize it. Add the vinegar and barley and saute for another minute, Add all the broth, including the one with the pepper in it, a pinch each of salt and pepper, and let that all simmer together over medium-low heat until the barley gets soft, about 20 minutes.

4. Taste at the end and add more salt and pepper before dishing out. Serve with some chopped parsley ontop.

Recipe from: Thug Kitchen ISBN: 978-1-62336-634-6

Apple Strudel Recipe

Hands On Time: 9min. Total Time: 54min.
2 tbsp butter
1/4 cup packed brown sugar
2 tbsp fresh lemon juice
1/2 tsp ground cinnamon
1/8 tsp salt
6 medium Granny Smith apples, peeled and thinly sliced (about 2 1/2 pounds)
1 sheet frozen puff pastry dough, thawed
1/4 cup chopped walnuts
2 tbsp granulated sugar

1. Preheat oven to 400º

2. Melt butter in a skillet over medium-high heat. Stir in brown sugar, juice, cinnamon, salt, and apples. Cover, reduce heat, and cook 10 minutes or until apples are tender, stirring occasionally. Remove apples from pan; cool.

3. Roll pastry into 15 x 12-inch rectangle on a lightly floured surface. Spoon apple mixture along 1 long edge of pastry; roll up jelly-roll fashion. Gently press seam to seal. Cut slits in top.

4. Place nuts and granulated sugar in a food processor; pulse until finely ground. Sprinkle strudel with nut mixture, pressing gently. Place strudel on a baking sheet lined with parchment paper. Bake at 400º for 25 minutes or until golden. Let stand 5 minutes; slice. Serves 8 (serving size: 1 slice)

Recipe from: Cooking Light Global Kitchen by David Joachim ISBN: 0-8487-3998-1

Greek Salad Recipe

Serves 2

1 head romaine lettuce, chopped

4 tomatoes, seeded and cut into large dice

1 cucumber, peeled and cute large dice

½ red onion, thinly sliced

30 pitted Kalamata olives, halved

¼ cup extra-virgin olive oil

2 tbsp red wine vinegar

1 clove garlic, minced

¼ tsp salt

¼ tsp black pepper

Juice of ½ lemon

COMBINE the lettuce, tomatoes, cucumber, onion, and olives in a large serving bowl.

COMBINE the olive oil, vinegar, garlic, salt, and pepper in a small bowl and whisk together.

POUR the dressing over the salad ingredients and top with lemon juice

and serve

RECIPE FROM: The WHOLE 30 ISBN: 978-0-544-60971-6

Creamy Squash Mac and Cheese with Hot Sauce Bread Crumbs

Makes enough for 4-6 people

Ingredients:

1 pound pasta (something that will hold sauce)

2 cups frozen/fresh green peas

2 cups shredded yellow squash

1 shallot chopped or 1/4 cup chopped yellow onion

3 starchy potatoes peeled and cubed (about 4 cups)

2 carrots cubed (about 1½ cups)

2 cups veggie broth

1 cup and 1 tbsp unsweetened plain almond milk

3 tbsp hot sauce

2 cups chunky bread crumbs or cubes

½ cup nooch

1 tbsp soy sauce

½ tsp salt

3/8 cups olive and safflower oil

1. First let’s make the bread crumbs: Grab a large skillet with a lid (you’ll see why in a bit) and warm up the oil over medium heat. Toss in the bread crumbs, stir until everything has some oil on it, and keep stirring around every few seconds until all that starts to look a little toasty, 2 to 3 minutes. In a small glass, mix together the hot sauce and milk, then pour it all over the bread crumbs, making sure everything gets coated. Remove from the heat and scrape them onto a plate. Wipe that skillet down right quick cause we’re using that shit again.

2. Make the cheesy sauce: In that kinda clean skillet, warm up 1 tablespoon of the oil over medium heat. Add the shallot and sauté until it looks kinda golden, 3 to 4 minutes. Stir in the potatoes, carrots, and 1 cup of the broth. Cover and let that shit braise until the potatoes and carrots are soft, about 15 minutes. When the veggies are soft, remove from the heat and let that cool for a sec.

3. Toss the milk, nooch, lemon juice, Bragg’s, salt, and remaining 1⁄4 cup oil and 1 cup veggie broth into a blender. Add the softened veggies and all the liquids in the pan to the blender and run that shit until the sauce is all creamy, about 30 seconds.

4. Meanwhile, cook the pasta according to the package directions. Right before the pasta is done cooking, throw in the frozen peas. Drain the whole pot, then throw it all back into  the pot and fold the squash into the pasta.

5. Pour over the warm cheesy sauce and serve right away topped with hot sauce bread crumb

Recipe from: Thug Kitchen 101 ISBN: 978-1-62336-634-6

Carrot and Coconut Soup Recipe

With the combined powers of carrot and coconut, this soup enhances the digestive system, soothes inflammation, and protects against premature aging and degenerative diseases. Carrots are also a traditional remedy for conditions such as acne, while coconuts promote a healthy complexion, glossy hair, and support the health of the immune system.

Serves 4

1 tbsp coconut oil

3 shallots, chopped

½lb (250g) carrots, chopped

2 garlic cloves, crushed
3 cups coconut water

juice and zest of ½ lime

salt and freshly ground pepper

2 tsp coconut milk

a small handful of cilantro leaves, chopped, to garnish

1 Heat the coconut oil in a saucepan over medium heat, add the shallots, and cook until translucent. Add 3 tablespoons water and the carrots and sweat for 2-3 minutes. Add the garlic and cook for 15 minutes or until the carrots are soft. Add more water if needed

2 Pour the contents of the saucepan into a blender or food processor, add 2 cups of the coconut water, and blend. Return the blended soup to the pan and add more coconut water until you achieve a consistency you like. Heat the soup through gently (there is no need to bring it to a boil). Add the lime juice and zest, season with salt and black pepper to taste, and divide among 4 serving bowls. Swirl a teaspoon of coconut milk into each portion and garnish with the chopped cilantro leaves.

Neal’s Yard Remedies Healing Food’s Book ISBN: 978-1-4654-1472-4

Blackcurrant Smoothie

The high levels of vitamin C, and antioxidants in blackcurrants make them a useful food to eat if you feel tired or run down.

Serves 2

1 tbsp Flaxseeds

2 cups blackcurrants

2 tbsp hemp seeds

1 tbsp chia seeds

1 tsp clear honey

1 Place the flaxseeds in a blender or food processor and pulse briefly toa coarse powder.

2 Add the fresh blackcurrants, the hemp and chia seeds, and the honey and puree all the ingredients to a smooth paste. Stir in enough water to achieve the consistency you prefer. Pour the smoothie into two tall glasses and serve immediately.

From: Neal’s Yard Remedies ‘Healing Foods’ ISBN: 978-1-4654-1472-4

Cherry Strudel Recipe

SERVES 4

scant ½ fresh breadcrumbs

¼ cup superfine sugar

¼ cup ground almonds

¼ cup ground walnuts

5 sheets store-bought filo pastry

2tbsp unsalted butter, melted, plus a little extra for brushing

½ tsp ground cinnamon

11oz (325g) fresh morello cherries, pitted

3 tbsp sliced almonds (optional)

confectioner’s sugar for dusting

1. To make the filling, mix the breadcrumbs, superfine sugar, and ground almonds together in a bowl and set aside.

2. Preheat the oven to 375℉ (190℃). If you can’t find ground walnuts, grind some walnut pieces briefly in a food processor or blender. Arrange a sheet of parchment paper on a flat surface. Place a sheet of filo pastry on the parchment, with one of the longer edges of the pastry rectangle facing you. Brush the surface of the pastry with some of the melted butter and dust with a little of the cinnamon. Repeat with the rest of the pastry sheets, butter, and cinnamon. Scatter the breadcrumb filling over the pastry stack, leaving a 2in (5cm) border around the edge (this will help when you fold the pastry edges over to prevent the filling from escaping). If you want to make 2 strudels, cut the pastry in half, leaving a 4in (10cm) space in the middle. Scatter the ground walnuts over the filling and heap the cherries in a thick strip along the center of the pastry, leaving a 2in (5cm) gap at either end.

3. Fold in the short edges of the pastry rectangle. Then, using the parchment paper, fold over the long edge of the pastry rectangle nearest you, and roll up the pastry to enclose the filling and create a long roll. Brush the surface of the rolled pastry with more melted butter and scatter the sliced almonds, if using.

4. Lift the parchment paper with the strudel, seam-side down, onto a large cookie sheet and bake in the over for 30 minutes, or until the pastry is golden. Allow to cool for about 10 minutes, then dust with confectioner’s sugar and serve.

Recipe from: Neal’s Yard Remedies ‘Healing Foods’ book ISBN: 978-1-4654-1472-4

ALMOND AND RASPBERRY CAKE

SERVES 6

18 tbsp butter, plus extra for greasing

1 cup superfine sugar

5 large eggs, seperated

3 cups ground almonds

1 tsp vanilla

1⅓ cups raspberries

1. Preheat the oven to 275℉ (140℃). Grease a 10in (25cm) springform cake pan with the butter and line the base with parchment paper, making sure the paper is the same size as the base.

2. Cream the butter and sugar in a large bowl. Add an egg yolk, mix well, then add a little of the ground almonds and stir well. Repeat until all the yolks and almonds have been added to the mixture. Add the vanilla extract and combine well.

3. In a seperate, clean large bowl, beat the egg whites to stiff peaks with an electric hand mixer. Gently fold the egg whites into the mixture with a metal spoon to keep the mixture as fluffy and light as possible. Reserve 6-12 raspberries to use for decoration later. Transfer half of the mixture to the prepared cake pan, arrange half the raspberries on top, then add the rest of the cake mixture and finish with the rest of the raspberries. Don’t stir the raspberries into the cake mixture, because they will break up and discolor the cake.

4. Bake in the oven for 44 mintues-1 hour, or until cooked through. To test if the cake is cooked, insert a clean skewer into the center. If the skewer is clean when you take it out, remove the cake from the oven. If not, bake for a little longer and test again.

5. Transfer the cake to a wire rack and let cool. Once cool, carefully remove the springform pan and parchment paper. Decorate the cake with the reserved raspberries to serve

RECIPE FROM:
Neal’s Yard Remedies Healing Foods

ISBN: 978-1-4654-1472-4

5 WAYS TO MAKE ANY SPACE RELAXING

FIVE WAYS YOU CAN MAKE ANY SPACE RELAXING

While working from working from home can reduce stress, eliminate commute time and let you stay in your jammies or sweats all day, many of us are working longer, harder, and taking less breaks.  Whether you relax in your living room or bed room or den, at the end of the day you need to let it go.  Here are five ways to create a space that allows you to separate from the work day and relax.

Tip one: Don’t bring work into your relax zone! Don’t let your work day seep into every space in your house you will never be able to put it away in your mind.

Tip two: Declutter.  Remove all stacks of mail, old bills, dirty clothes and shoes from the floor.  Having a tidy space will give your mind a chance to unwind instead of thinking about chores that need to be done.

Tip three: Add something organic like a plant or cut flowers.  Not only plants and flowers beautiful, but they boost oxygen in your home.  Yes, even cut flowers breath out ten times more oxygen then they absorb!

Tip four: Add some lavender, jasmine or vanilla in scented candles or a diffuser with essential oils. Aromatherapy has been around since the Egyptians and these scents are known for their calming effects.

Tip five: Color has an effect on your mood.  Painting your walls in shades blue, green, purple or neutral tones can help you feel relaxed.  If you don’t have time to paint, adding pillows, throw blankets, art and accessories in a relaxing color will do the trick. 

If you need help implementing any of these ideas check out 

www.MDotInteriors.com. 

 Now put your feet up and breath....