Hello my lovely followers. I know I have been gone quite some time. A month actually- gosh!Unfortunately I had the flu. It is the worst experience and I do not recommend it or wish it on anyone. Alas, there are many of us that come down with that. Through the chills, the vegetable broth and the sweats I realized that I had the cure right under my nose – say hello to your savior and champion against the flu: Carrot Ginger Soup!
It is easy to think of recipes as just being a list of ingredients to make something delicious. However, have you ever thought of your ingredients in an medicinal way? Using ingredients that have naturally within them properties to make you feel better, work better, sleep better, and bounce back from anything to a late not drinking (not me, c’mon people!) or, you guessed it, the flu.
That brings us to this delicious soup. Carrot Ginger Soup is an excellent soup to combat the flu. Why, you ask, is it so great? Obviously it is delicious or I wouldn’t be sharing it with you. It is beautiful, I mean look at the bright orange coloring. But there is more to this soup than its good looks and great taste!
Now I am not saying that foods cure, but they do help the body heal. Say- after the flu! You’ve got it now! Carrots are credited with being able to cleanse the body, and its alkalinity attributed to being an anti-anemic for its power to revitalize the blood and support the cardiovascular system. We all know that carrots are associated with vision because of beta-carotene, but their high fiber content makes them a great aid to the intestinal tract helping relieve constipation, diarrhea and inflammation.
Ginger is also a miracle worker. It is a natural anti-inflammatory with antiviral, antibacterial and anti fungal properties. Immune boosting, this little root promotes healthy sweating which helps your body fight viral or bacterial infections in the body. Gnawing on a bit of ginger or making some fresh ginger tea can help stir your appetite, help calm indigestion and gas, and also helps with nausea. During your week or more battling the flu, your body goes through a lot. From the chills to decreased appetite, nausea, fever, body aches and intestinal trouble, the flu is just a ton of bad news. Luckily, carrot and ginger is here to help.
Putting these two nutritional powerhouses together in an easy to digest and tasty soup provides your body with what it needs, and helps alleviate some of your symptoms allowing your body to bust the flu’s germy butt and get you back to your life. If you are phlegmy exchange the heavy cream for water. And remember, make a big batch. This soup is great pre, during and post any illness or battle. Remember it is about feeding your body, and healing it from the inside out!
Sweet onions, spicy ginger and bright carrots are blended with zesty orange juice and a shot of cream making a luscious and smooth Carrot Ginger Soup, drizzled with cayenne olive oil for an extra spicy kick.
¼ cup olive oil
1 small yellow onion, diced
¼ cup ginger, diced
⅛ tsp caraway seeds
5 cups peeled carrots, diced
½ cup peeled sweet potato, cubed
3½ cups vegetable broth
1 cup orange juice
¼ cup heavy cream
salt and pepper to taste
¼ tsp cayenne
In a pot on medium-high heat combine 2 tbsp olive oil, yellow onion and ginger. Cook until onion is translucent and ginger is softened and fragrant.
Add caraway seeds, carrots and sweet potato. Cook until carrots and sweet potatoes begin to soften.
Add vegetable broth to pot, stirring and scraping any drippings up from the bottom of the pot. Cover and cook until carrots and sweet potato are fork tender. About 15 minutes.
Remove pot from heat and transfer contents to a blender. Top contents off with orange juice. Work in batches if necessary. Blend until completely smooth.
Return soup to pot on medium heat. Drizzle in heavy cream and stir until fully incorporated.
Add salt and pepper to taste.
Combine remaining olive oil with cayenne. Stir to combine.
Sure this blog is about being latina, but sometimes being latina is being where the great food is.
Enter my friend Sophia and her family, here in DC celebrating Chinese New Years!
Xin Nian Kuai Le everyone!
I was lucky enough to be on the eating side of this holiday instead of the prep side. What does that mean? I arrived to New Years with open arms and an empty stomach!
The spread… so much to eat!
All of this delicious food was prepared by Mama Leong including this plate of Sweet and Sour Pork!
Veggie Chow Mein which you all know I inhaled!
The candies! Those in the middle are apparently if you want to have children. Lee ate a tone of those!
What can I say…
Cellophane noodles with shrimps again!
Mama and Papa Leong!
The Leong’s minus Edward that made Chinese New Year possible. Love you guys!
Lee and I with Mama and Papa Leong!
Our very own picture with the chef!
And a photo of Napo for good measure. As always.
If you’ve made it down here it’s because you drooled over all of the photos and were looking for more. I don’t want to disappoint you but that’s all I got and I’m not giving you any leftovers!
My two weeks with the Leong’s and awesome experience with Chinese New Year (we got red envelopes too!) reinforced my feeling that culture and the expression of it, through food and more, is so important. Being latina isn’t just about speaking spanish, or portuguese, or eating pabellón, listening to Juan Luis Guerra or being able to redraw your family tree. Being latina is not only basking in your culture but sharing it with those around you, continuing traditions and making new ones, and honestly living it.
It also means experiencing new cultures, being open to the world, and bringing those insights back home.
And we have a great culture – can’t keep it all to ourselves now can we!
Happy January everyone! As you know, here on the east coast it has been snowing on and off for the past few weeks. Every other day there seems to be an impending storm which really means there will be a cyclone of flurries, maybe some of them will stick, and the pavement will be covered in ice. To convince your housemates, be they friends, partners, family or furry creatures, from going outside make a batch of Snow Day Alfajores and enjoy some coconut snow in each bite. Yeah I said it… coconut snow.
Wouldn’t that be amazing, if when it snowed it was really coconut shavings. Man would that save me a ton of trips to the supermarket, and taste ridiculously delicious when I tried to catch some flakes. Everyone and everything would smell tropical and coconut-y… my pardons to any of you who are allergic. It’s a sad, sad world sometimes. I’m allergic to peanuts but to this day preach that I am not missing anything.
For those of you with the coconut allergy don’t be fooled… you’re missing a little bit. If you cannot do the coconut I suggest finely ground almond would be delicious and a generous addition to this cookie.
Or shall I say, cookies. Because yes, alfajores are really cookies made up of a sandwich of cookies. Usually they are filled with a lovely dollop of Dulce de Leche, or Coconut Dulce de Leche for any vegan folk (I’m sorry if you are vegan and allergic to coconut- I’ll work on another dulce de leche recipe to help y’all out.. but in the meantime enjoy the pics). These, on the other hand, are filled with some delectable buttercream dyed to perfection in an icy and cool blue.
Snow Day Coconut Alfajores
You could make these any color you want. Orange? Pink? Purple? Green? Magenta? Half and half or swirled rainbow colored for those that can’t decide. Or you could keep it all white, all delicious and simply just like good ‘ol snow.
Now I’m all hyped up for snow and it is as cold and as dry as Mars out there… oh D.C. when will you bestow coconut snow upon me and my tropical lips…
I digress. Enjoy these cookies, which are actually sandwiches, which you could enjoy singularly or as a sandwich. I know, I blew your mind. Sorry.
Traditional alfajores are dressed up with coconut, dulce de leche cream and a bright blue hue in these delightfully sweet Snow Day Alfajores!
1 cup butter, softened
½ cup sugar, granulated
1 tsp vanilla
4 large egg yolks
2 cups all purpose flour
1 cup cornstarch
⅛ tsp salt
½ tsp baking soda
1 tsp baking powder
1 cup coconut shavings, shredded
¼ cup heavy whipping cream
½ cup butter, softened
½ cup dulce de leche
blue food coloring
Line baking sheets with parchment paper or baking mat and set aside.
In a stand mixer fitted with the paddle attachment beat ½ cup butter, sugar and vanilla until fluffy.
Add egg yolks one at a time until fully incorporated.
In a separate bowl sift flour, cornstarch, salt, baking soda and powder.
Add flour to wet mixture in stand mixer bowl while beating on speed 2.
Slowly add in coconut shavings until incorporated. (If dough appears dry, add heavy whipping cream 1 tbsp at a time until dough is soft.) Half, cover and chill for 1 hour.
Preheat oven to 325 F.
While dough is chilling, wash and dry bowl and refit to stand mixer. Whisking on speed 2, add 2 tbsp whipping cream, remaining butter and dulce de leche.
Once cream is fluffy, add food coloring one drop at a time until desired blue is achieved. Chill until ready to use.
Using one half at a time, roll out dough to a ¼ inch thickness on a well floured surface. Using a 2.5 inch circular cookie cutter, cut rounds and transfer to baking sheet. Repeat with second half of dough until all dough has been used.
Bake cookies for 15 minutes. Transfer cookies to cooling rack.
While cooling, in small bowl combine coconut shavings with 1-2 drops of blue food coloring. Mix until desired coloring is achieved.
Pair each cookie with another that is a similar shape and size. Add 1 tbsp of blue dulce de leche cream to the flat side of each cookie, then sandwich together.
Press cookies together until blue cream begins to pillow out of the sides.
Roll sides in blue coconut shavings.
Smear a bit of cream on top of cookies and dip in coconut shavings.
Hey everyone! How I have missed you. Things here at FGF have been a little hectic. We have some new surprises in store, I know I keep telling you about them, but rest assured they are coming. I am the whole operation here at FGF, which means between working with my clients, pitching to hopeful new ones and living my life, FGF gets a bit neglected from time to time. Sad face. However, I am here to say that it’s over. It’s time to build up FGF and start rolling out the goods. That includes some Chimichurri Steak Pinchos. I don’t eat meat but I sure can appreciate these babies!
I know, I know they look delicious. And making them is even easier than you think. If you have a blender or have some quick knife skills you can’t go wrong with this recipe. Perfect for the summer when you have that grill fired up or for days like today, endless snow and a yearning for those summer times using a grill pan on your flamed up gas stove.
Chimichurri Steak Pinchos
Like I said, these latin style kebabs are a cinch to make, and the beauty if it is that you can fill them up with whatever you have on hand. They are the perfect dish to help you use up all that amazing produce you have in abundance, and make a delicious, wholesome meal out of them. And if you are anything like me you have a ridiculous amount of produce you can’t get rid of soon enough. Being part of a co-op, hello Washington’s Green Grocer, is wonderful and forces me to use up the goods before my next, fresh shipment arrives.
This recipe is great for mixing and matching too. Don’t have steak? Use pork chops or chicken thighs. Remember, it’s all about using what you have and making a healthy, wholesome meal out of it. We don’t always have time to be creative, but having this simple chimichurri sauce under your belt accompanied by a handy grill pan, you can make it happen.
Hello my lovely followers. I know I have been gone quite some time. A month actually- gosh!Unfortunately I had the flu. It is the worst experience and I do not recommend it or wish it on anyone. Alas, there are many of us that come down with that. Through the chills, the vegetable broth and the sweats I realized that I had the cure right under my nose – say hello to your savior and champion against the flu: Carrot Ginger Soup! Read more…
Happy January everyone! As you know, here on the east coast it has been snowing on and off for the past few weeks. Every other day there seems to be an impending storm which really means there will be a cyclone of flurries, maybe some of them will stick, and the pavement will be covered in ice. To convince your housemates, be they friends, partners, family or furry creatures, from going outside make a batch of Snow Day Alfajores and enjoy some coconut snow in each bite. Yeah I said it… coconut snow. Read more…