Hearty Butternut Squash and Lentil Soup

I have fallen in love, very hard and very fast, with my new pressure cooker. I've never owned one before, but I remember my mom using hers quite frequently and can still remember that little hissing squeal it used to make while it cooked. One of our wedding gifts was a pressure cooker and I finally dug it out of its box a few weeks ago. I'll be honest - I was a little scared of it at first. I mean, we've all heard those same horror stories where someone lost their face or the top blew off and smashed through the ceiling, covering the kitchen in half cooked food particles. Plus, just reading the manual about how it builds up pressure and the valves and releases and all other sorts of things doesn't necessarily make you less scared.

But I decided to give it a try and seriously, I haven't looked back. I use it at least twice a week, mostly for beans or bean soups. Seriously, you can take a bag of dried beans, throw it into the pot with spices and whatever veggies you feel like cutting up, add stock, and in about an hour, you have yourself a delicious, hearty and protein packed meal!

I just threw these ingredients in last night and was pleasantly surprised with how tasty it turned out. It's loaded with protein from the lentils and the split peas and the butternut squash adds just the right amount of tastiness. Everything is always better with a little curry and cumin, and adding a can of light coconut milk at the end just adds that perfect final taste. Oh, and guess what - it takes 30 minutes to cook. That's it. 30 minutes of unwatched cooking time. So you can easily get home from work, throw this in the pot, set your timer, and go about your business until it's done.

So go ahead and dust off the old pressure cooker and give this wonderful hearty soup a try.

Hearty Butternut Squash and Lentil Soup
Serves 8-10

1 cup dried lentils, rinsed and picked over
1 cup split yellow peas, rinsed and picked over
5 cups peeled and cubed butternut squash (this was one medium sized squash for me)
5 cloves garlic, minced
1 tbsp fresh ginger, minced
8 cups vegetable broth
1 tsp curry powder
1 tsp cumin powder
salt and pepper to taste
1 (15 oz) can light coconut milk

Place all ingredients other than coconut milk into pressure cooker and stir until combined. Place lid on per manufacturer's directions and turn stove on to high heat. When it starts to whistle and steam starts to escape, lower heat to low/medium (per your directions) and start timer. Cook for 30 minutes at moderate pressure (for me, this is when there is still a little bit of steam and whistle coming from the top). Turn heat off and allow pot to release pressure either on it's own or using the quick release method. Stir in coconut milk and season to taste. Enjoy!

Spicy Chili Garlic Salmon

So this blog was originally started as a "vegaquarian" blog, but it's been quite some time since I've fulfilled the "aquarian" part. My husband and I just moved into a wonderful little house with the cutest back yard and one of the first things we bought for ourselves was a grill. In spite of all the unpacked boxes, I wanted to make something special to celebrate our 3-month anniversary (yes, we're newlyweds!) and this recipe was born.

First of all, if you have yet to try wild salmon, you absolutely have to. It's a completely different beast than the farm raised stuff. (BTW, did you know that farm raised salmon is fed pellets that have color added to them to get the desired color? The farm owner selects what color they want from essentially different paint chips!) Secondly, if you're a fan of spicy Asian flavors, then this recipe has your name written all over it. The marinade is a cinch to put together, and after a quick grilling, you have a wonderful main dish that will definitely leave you wanting to make it again - and SOON!

Please excuse the cell phone picture - I haven't located the box with my camera in it!

Spicy Chili Garlic Salmon

1 lb wild salmon filet, skin on
1/4 cup olive oil
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 scallion, minced
2 cloves ginger, minced
2 tsp brown sugar, packed
1 tsp chili garlic sauce
1/4 tsp fresh minced ginger
1/2 tsp sesame oil
1/4 tsp white pepper

Combine oil through white pepper in a small bowl. Place salmon in a ziploc bag and pour marinade over. Allow to marinate for an hour or so. Preheat grill to medium high. Remove salmon from bag and place on preheated grill rack. Cook until desired doneness (I like mine more medium rare). Allow to rest for a minute before serving.

Looking for more salmon recipes?? Try these:
* Horseradish Salmon
*Wasabi Salmon with Lime
*Tamarind Glazed Salmon

Fresh Peach Habanero Jam

I have been loving our CSA shares lately. This week, we got the most gorgeous peaches and I immediately knew I wanted to make some sort of fresh jam. For those longtime readers of 28 Cooks, you know that I'm a huge fan of heat. The hotter, the better, actually. So it was only natural that I'd pair peach and habanero, right??

Seriously, this is delicious. This was my first time making any type of peach jam, and I can guarantee it will be a repeat. And the subtle spiciness at the end (at least I call it subtle - you might beg to differ) is absolutely wonderful. This would be great on fresh biscuits, but pairs wonderfully with a nice sharp cheddar cheese too! Ooh, or goat cheese! No matter how you eat it, I guarantee you'll fall in love with the flavor. And what a hostess or Christmas gift a jar of this would make!!!

Peach Habanero Jam
Yield - 4 half pints

5 cups peaches, peeled, pitted, and quartered
3 cups sugar
3 habanero peppers, stems removed and 4 slits cut into the sides (leave peppers whole)
1/4 cup lemon juice
1 packet liquid fruit pectin (I used Certo)

Combine peaches, sugar, peppers, and lemon juice in a large saucepan. Stir to mix, then let sit for a few minutes to allow the peaches to get juicy. Bring to a boil over medium heat then reduce to a nice gentle boil. Boil about 2 hours, until thickened. Mash lightly with a potato masher. Add pectin and bring to a hard boil. Boil for 5 minutes, then remove from heat.
Meanwhile, prepare jars and lids by washing in soapy water and sterilizing in simmering water. Fill hot sterilized jars, leaving 1/4" headspace. Seal jars and place into boiling water bath for 20 minutes. Remove from water and cool on counter.

Herbed Fava Beans

One of the things I love about getting a CSA share every year is the chance to not only get reasonable organic produce (and support local farmers and agriculture) but that it also forces me to try new things. Fava beans were included in last week's share, and I was instantly intrigued as I have never had them. (please, reserve the "chianti" jokes - my husband already wore those out while I was cooking) I couldn't figure out what to do with them, so they languished in my refrigerator for a few days until I decided today was the day to give them a try.

Wow. First of all, fava beans are tasty! It's hard to describe the flavor - it's almost lima bean-esque, but has a sweeter flavor. This recipe is super easy to make and can easily be made in about 20 minutes, from start to finish. The beans are blanched for a few minutes and then tossed in a wonderful vinaigrette. I was pleasantly surprised at how wonderful it tasted and I can guarantee I'll be looking forward to the next time fava beans make an appearance in my CSA share.

Herbed Fava Beans

1 1/2 pounds fava beans in shells, or 1 cup shelled
2 tbsp olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1/4 tsp salt
1/4 tsp fennel seed
1/4 tsp dried thyme

Heat a pot of water over a stove until boiling. In the meantime, shell fava beans. When water is boiling, add fava beans and boil for 3 minutes, until they are bright green. Remove from water and toss into ice cold water until cool. Strain well and remove beans from their little skins (you'll be able to see this easily after they are cooked) In a jar, combine remaining ingredients and add strained beans.  Shake well and either serve immediately or store in the fridge.

Pizza Kale Chips

Honestly, if you love a salty snack and are trying to eat healthy, and you haven't yet tried a kale chip??? You are missing out, my friend. From the minute I discovered kale chips, I knew I was on to something and that my dreams of a tasty, yet healthy salty snack had come true.

When I realized I could make them in my dehydrator and they would keep for days (if they lasted that long), I was even more amazed and shocked. I've tried a few variations, but trust me when I saw that Amber's Pizza Kale Chips from her new cookbook, Practically Raw, are incredibly and insanely tasty. It's the sort of recipe that I wish I had created - it's just that good. The tomato sauce coating, which includes fennel seeds, is delicious. I've even had friends who are slightly picky try these and they love them! The best part about Amber's recipe is that she includes directions for those who don't have a dehydrator, as do all of her recipes in her new cookbook. So give these chips (and her book!) a try - I promise you won't be disappointed!



Pizza Kale Chips
(From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012. Used by permission.)

1/4 cup sunflower seeds, soaked for 2 to 4 hours and drained
1/4 cup hempseeds
1/4 cup nutritional yeast
1/4 cup sundried tomatoes, soaked for 30 minutes and drained
1/2 large red bell pepper, seeded and chopped
1 clove garlic, peeled
2 tablespoons lemon juice
2 tablespoons filtered water
1/2 teaspoon dried oregano (or Italian Seasoning)
1/2 teaspoon fennel seeds
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper (optional)
1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)

Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if needed to blend.

In a large bowl, combine the kale and the pizza sauce. Use your hands to massage the sauce all over the kale, making sure it’s coated completely.

Make it Raw: Arrange the kale in a single layer on a Teflex-lined dehydrator tray. Dehydrate for 8 hours or overnight, until crisp.

Make it Baked: Preheat the oven to 300°F and grease a baking sheet with coconut oil. Arrange the kale in a single layer on the baking sheet and bake for about 15 minutes. Remove the pan from the oven and use a fork or spatula to carefully flip the kale chips over (it’s ok if you miss a few). Bake for 5 to 10 more minutes, watching carefully to make sure the kale doesn’t burn, then remove from the oven and let cool completely.

Spiced Pecans and Cashews

I never thought I would use my dehydrator as much as I have since I purchased it. But I honestly use it weekly, if not daily. It's perfect for kale chips, crackers, and all sorts of other fun things, and it's much more useful than I ever dreamed.

These are by far some of my most favorite spiced nuts. I made them the other night when I had my best friend Lina over, and she raved about them. They have a perfect combination of spicy and sweet - both of which add up to a very tasty combination.

Although this recipe is written for the dehydrator, this can easily be made and thrown in a low heat oven until dry. This recipe comes from Raw for the Holidays, a great resource for special raw vegan recipes.



Spiced Pecans and Cashews
1 cup raw pecans (or roasted/unsalted)
1 cup raw cashews (or roasted/unsalted)
1/4 tsp cinnamon
1 tsp chili powder
2 tsp salt
1/2 tsp crushed red pepper
freshly cracked pepper to taste
2 tsp coconut aminos (or tamari or soy cause)
2 tbsp fresh rosemary, chopped
2 tbsp olive oil
2 tbsp agave nectar (or honey or maple syrup)

Combine nuts in a bowl. Combine cinnamon through pepper in a small bowl. Add aminos, rosemary, olive oil, and agave to nuts and toss well. Add spice mixture and toss well to combine. Spread out on dehydrator sheets and dehydrate at 105 degrees for 24 hours, or until dry and crisp.

In the need of more spiced nuts recipes?? Check these out!
Indian Spiced Nuts
Green Tea Wasabi Almonds
Lemon Pepper Cashews

5 Alarm Hot Sauce

I have been craving hot sauce something fierce lately. The hotter, the better actually. And since I found some wonderful dried ghost chilies at the West Side Market in Cleveland when I was there for a wonderful weekend with my girls, I thought, "let's try a hot sauce."

This is a wonderfully flavorful sauce that is sure to deliver some serious heat. There's a combination of fresh peppers, dried peppers, horseradish, and ground pepper so you're sure to get hit from the heat on all sides! It's not the hottest sauce I've ever had, but it's definitely no slouch in the heat department. But the full flavors of the rest of the ingredients add such a wonderful flavor that it tempts even those who can't handle heat to try and eat as much as they can.

This is a perfect recipe to bookmark for that end-of-summer pepper bounty. And if you don't have the ghost or piquin chilies, just kick up the amount of fresh peppers!



5 Alarm Hot Sauce

1 dried ghost chili
5 dried piquin chili peppers
7 habanero chilies
7 jalapeno chilies
4 serrano peppers
2 cups chopped carrots
1 1/2 cups chopped onion
10 cloves garlic, roughly chopped
1 tbsp lime juice
1 tbsp lemon juice
1 tbsp red wine vinegar
2 tbsp olive oil
1/2 cup apple cider vinegar
1 tsp salt
1 tsp cracked brown mustard seeds (or mustard powder)
1 tsp turmeric
1/4 cup mango nectar or juice
1/2 tsp crushed red pepper
1/2 tsp cayenne pepper
2 tbsp ground horseradish
1/2 cup roughly chopped cilantro

Place dried piquin chilies and ghost chili in a bowl of hot water for 20 minutes until rehydrated. Meanwhile, in a large saucepan, bring a few cups of water to boil. Add chopped carrots and onion and simmer for several minutes until soft. Add ghost chili, piquin chilies, and cooked carrots and onion to blender container. Add remaining ingredients, EXCEPT for cilantro, and puree until well combined. Pulse in cilantro. Allow to cool off in the fridge for several house and then ENJOY!