chop A Culinary Playground

Lentil and Edamame Salad

This is an easy healthy and refreshing salad.

2    Cups lentils

1    Tomato, chopped

1/4 Onion chopped

1 Zucchinii, choppers

1    Cup frozen, peeled  edamame

1    Cup frozen peas

1 Carrot, peeled and chopped

1 Cup kale chopped

2    Tablespoons Italian parsley chopped

2    Tablespoons sherry vinegar

1    Tablespoon extra virgin olive oil

  Salt and Pepper

Cook lentils in salted water for about 40 minutes or until tender. defrost peas and edamame.  Cool lentils and mix all ingredients together.  Let stand for about twenty minutes. Refrigerate or enjoy.
 

White Bean Puree

This is a great dip for toasted pita or crudites.  It was a favorite at our restaurant.

 
serves 6

3 Cloves peeled garlic

2 Cans white beans or 3 cups cooked beans

1/4 Cup extra virgin olive oil

  Salt and Pepper

  Hot smoked paprika

  Drizzle of extra virgin olive oil for garnish

  Oregano leaves for garnish

In a food processor, chop garlic.  Add beans, oil, salt and pepper puree until smooth.  Add a little water if it seems to thick.

Place in bowl garnish with paprika, oil, oregano and serve with bread or veggies.

Persimmon Slaw

This is a great salad using in seasonal ingredients.

Persimmon Slaw

Serves 4

• 4       Cups white cabbage, shredded
• 3       Fuyu persimmon, cut batonette

    (thick matchsticks)

• 1/2    Small white onion sliced
• 3/4    Cups plain yogurt
• 1/3    Cup mayonnaise
• 1   Tablespoon Curry powder
• Salt and Pepper
• 1  Roasted red pepper, sliced (garnish)
•     Pomegranate seeds (garnish)

Mix ingredients together. Served chilled

Garnish with red pepper and pomegranate.

Served chilled.

 

Warm Up with Roasted Root Vegetable Soup

 
This one is for all my friends facing the winter cold.  If you can't warm up here in Hawaii try this soup.

Roasted Root Vegetable Soup

Serves 6

• 2 Sweet potatoes, peeled, cut into large pieces
• 1/4   Kabocha pumpkin, seeded, cut into large pieces
• 4 Beets, peeled and quartered
• 2 Shallots, peeled and halved
• 1 Bell pepper, halved and seeded
• 2 Anaheim pepper, halved and seeded
• 1 Small bunch of herbs, chopped
• 2 Tablespoons extra virgin olive oil
• 6 Cups vegetable stock  
• 3 Cups white beans, cooked until tender
• 2 Tablespoons mint oil
•     Salt and Pepper

Toss vegetables in oil, herbs, salt and pepper.

Roast in 400 oven until cooked through and caramelized.

Let vegetables cool.

Place in blender, puree until smooth

Put in stock pot, add six cups of vegetable stock, 2 cups of beans.

Warm through.

Toss one cup of the beans with one tablespoon mint oil.

Place hot soup in bowl and garnish with minted beans and drizzle with mint oil.

Calamari Salad - A great way to start off the New Year

I served this salad for Christmas dinner but it is a great way to start the New Year because it is so light.

 

Serves 4

1 Pound calamari, rings and tentacles, cleaned

1/2 Yellow bell pepper, sliced

1/2 Red bell pepper, sliced

1/2 Orange bell pepper, sliced

1/2 Red Onion, sliced

1/4 Cup Italian parsley, chopped

2    Cloves garlic, minced

1/2 Cup extra virgin olive oil

1/4 Cup red wine vinegar

1   Lemon, juiced

Salt and pepper

Quickly cook calamari in salted boiling water.  It should only cook for one minute.

Refresh in a ice bath and drain.

Toss with the rest of the ingredients.

Served chilled.

Curried Butternut Squash Soup with Spiced Carmelized Apple

This is a great fall soup.

Curried Butternut Squash Soup with Spiced Caramelized Apple

serves 4

2 Tablespoons extra virgin olive oil

2 Tablespoons madras curry powder

   Pinch cinnamon and nutmeg

1 Shallot, chopped

4 Cups butternut squash, peeled and cubed

4 Cups veggie stock

   Salt and Pepper

Heat oil and add curry powder, cinnamon, nutmeg and shallots.  Saute for a couple minutes. Add squash and stock and bring to a boil.  Cook until squash is tender.  Strain squash, reserving cooking liquid.  Puree squash in blender. Put back in pot and thin with cooking liquid for desired consistency.  Garnish with spiced apple slice and cream.

Spiced Caramelized Apple Slices

2    Tablespoons butter

1    Jonathan apple, sliced in thin wedges

1    Tablespoon chipotle powder

1/4 Teaspoon cayenne pepper

1    Teaspoon brown sugar

Melt butter in saute pan. Mix chipotle, cayenne and sugar together.  Place apples in butter, sprinkle with spice mixture, turn over and sprinkle opposite side.  Cook until caramelized.