Taking a Break

You may have noticed a drop in quality and frequency of posts as of late. I recently took an internship at TrendHunter.com and it has eaten up quite a bit of my time. Work and this internship have left me strapped for energy and far too distracted to come up with anything remotely interesting in the kitchen.

I had ham sandwiches three days in a row.  I tell you it’s rough!

That being said, I’ve decided to take a break in order to adjust to my hectic schedule. I love this blog and the community that comes with it, but I feel I cannot give it the attention and care it deserves presently. I want to thank everyone who reads this little hobby of mine and thank you all for the kind words and encouragement over the past nine months. I will keep checking in with you all and if you are at all interested in the work I’m presently doing, please feel free to check out my portfolio. Keep creating, like I know you all do, and I would be only too happy to feature you on the TrendHunter.com. I already wrote articles on Scarletta Bakes‘ amazing Avocado Pop Tarts and Cupcake Project’s Baklava Cupcakes. So, keep up your culinary exploits, I will be watching!

I will not give my hiatus a time limit as I don’t want to promise something that I can’t deliver, but I promise I will be back. Keep cookin’ and innovating! You guys amaze me and I will definitely miss the love and support that comes from this fantastic community of food lovers.

Cheers,
Susan

Curried Cauliflower and Ginger Soup

This week Toronto felt the brisk wind of fall and, although I’m a huge fan of summer, I have to admit I felt somewhat relied.  I’m ready for the humidity to leave and stop wreaking havoc with my hair, I’m ready to not sweat my makeup off while I’m waiting or the bus in the morning and, first and foremost, I’m ready to leave heat stroke behind.

Chickpeas

This summer was like enduring the torments of hell.  I am having trouble recollecting a hotter summer.

Seasoned Chickpeas

Looking back at the recipes I posted over the past four months, I realized how little I actually used the stove.  Fresh produce is glorious and I certainly made the most of nature’s bounty this summer, but I’m ready to get reacquainted with my stove and my always-hilarious bipolar oven (it really keeps me on my toes).

Cauliflower

I’m ready to walk into my apartment with cheeks stinging from the cold and plunk myself down in front of a steaming bowl of soup.  Oh, and I can’t wait to make casseroles again, I adore comfort food and we’re finally approaching its peak season.

Cauliflower Florets

But as with most things I lack patience and yesterday is was a balmy 27° and I still made soup.

Roasted Chickpeas

This Curried Cauliflower and Ginger soup was made for runny noses and numb toes, but, of course, yesterday I suffered from neither affliction.  I may have jumped the gun, but its good to know I have an excellent recipe in my back pocket once ski season hits.  This soup is spicy, aromatic and über comforting.  I have never encountered a soup so capable of warming you from the inside out.  So, as you start to bundle up for the coming bleak months, remember this soup.  Nothing will warm your bones quite like a bowl of this fantastically simple and inexpensive Curried Cauliflower and Ginger soup.

Curried Cauliflower and Ginger Soup

Curried Cauliflower and Ginger Soup: Serves 6

1 head of Cauliflower, cut into florets

1 medium-sized onion, diced

4 tbsp fresh ginger, minced

3 tbsp butter

3 tbsp garam marsala

½ tsp cinnamon

1 tsp cumin

1/8 tsp dried chili flakes

1 pinch of cloves

2 ½ cups low sodium chicken broth

1 cup milk (I used 1%)

Salt and pepper to taste

Batch of Curried Roasted Chickpeas

Directions:

Melt butter in a medium-sized dutch oven over medium-high heat.

Add onions and ginger and sauté until the onion is translucent.

Pour in the spices and sauté until fragrant.

Next, place the cauliflower in the pot and add the chicken stock.

Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender.

Remove from heat and puree using an immersion blender.

Return to heat and add milk and simmer until heated through.

Taste and season accordingly with salt and pepper.

Serve with crushed roasted chickpeas.

 

Curried Roasted Chickpeas: Serves 4

540 ml can of chickpeas

2 tbsp peanut oil

2 tsp sugar

2 tsp ground ginger

2 tsp garam marsala

1 tsp kosher salt

½ tsp cinnamon

½ tsp cumin

Directions:

Preheat oven to 400°

Drain and rinse chickpeas and leave to dry for 10-15 minutes.

While chickpeas are draining place all the spices in a small bowl and stir to combine.

Roll chickpeas in paper towel to remove excess moisture.

Place dried chickpeas in a large bowl.

Drizzle the chickpeas with peanut oil and toss with salt, pepper and spices.

Place on a dry cookie sheet and bake for thirty minutes, shaking the pan every ten.

Remove from oven and leave to cool.