This is a very simple classic Italian pasta. There are just five ingredients. Pasta, extra virgin olive oil, garlic, chili flakes, and parsley. Slicing the garlic is essential, don’t crush it and mince it. This is an easy dish to make with things you most likely have on hand if you cook at home often.
Pasta, 1/2lb, dry
Extra Virgin Olive Oil, about 1/2 cup
Garlic, about 8 large cloves, sliced, germ removed
Chili Flakes, 1/2tsp
Parsley, 1/2 bunch, minced
Begin by heating the olive oil in a pan over medium-low heat, and adding the sliced garlic. Let the garlic lightly fry until just starting to turn brown. Add pasta to boiling salted water and remove/drain when 75% cooked. Add the chili flakes to the pan with the garlic and toast for about ten seconds, then add a ladleful of pasta water. Add the partially cooked spaghetti to the pan with the oil and toss to coat, adding more pasta water as necessary to prevent sticking and finish cooking the pasta. Just before finishing, add parsley and toss to coat, and remove from heat. Plate up and enjoy!
Another simple fall/winter soup recipe demo video. Carrots are relatively cheap so this is an approachable low budget option. Fish sauce is one of those ingredients that makes a dish stand out but is hard for people to identify. I like to use it as my secret ingredient. I have garnished with sour cream and zhug. You can add something with texture if you want, or some fresh cilantro.
Carrots, 10 ea, small dice
Coconut oil, 2 tbl
Red Onion, 1 ea, julienne or small dice
Garlic, 6 cloves, minced
Ginger, 1-inch piece, peeled, and grated
Red Chile, 1 ea, minced
Curry Powder, 1 heaping tbl
Chicken Stock, about 5 cups
Coconut Cream, 16 oz
Fish Sauce, 1tbl+
Start by heating coconut oil on medium high heat, and saute carrots until browning begins. Add red onion, sweat until translucent, about 3 minutes. Add garlic, ginger, curry powder, and red chile. Saute for another 2 minutes, then add the chicken stock, then coconut cream. Bring to a boil, then simmer for about 15 minutes to ensure everything is tender. Next, puree the soup in batches if using a standing blender, or with an immersion blender. Season with salt as needed, as well as with more chicken stock if the soup is too thick. You can add additional fish sauce as a seasoning agent to add even more flavor.
This tomato soup recipe couldn’t get any easier. If you don’t count the garnishes there are only four ingredients. I had an abundance of tomatoes – so many I had to pick a recipe that used up many of them. Soup seemed like a great idea.
Tomato, 8 cups, fresh with the core removed, cut in half
Onion, 1 ea, diced
Garlic, 6 cloves, minced
Chicken Stock, 3 cups, low sodium
Begin by roasting tossing your tomatoes with the olive oil, and season with salt. Roast your tomatoes at 400 for about 20 minutes. Roast them long enough so you can peel off the skins with ease.
Meanwhile, heat a large sauce pot over medium heat and cook your onions until nicely browned and caramelized, about 7-8 minutes. If you season them with salt when you throw them in the pan, they will wilt and break down more quickly.
When the onions are nice and cooked, add in the garlic and continue cooking for 2 more minutes. Then, add the peeled tomatoes to the pot, along with the chicken stock, and bring to a boil. Purée the soup with an immersion blender (or a standing blender in batches). This might take longer with an immersion blender, but check the consistency to ensure it is smooth and velvety.
Taste for seasoning and adjust as necessary. Ladle into a bowl, and garnish with anything you’d like. I’ve garnished my soup with a dollop of labneh, minced chives, and some extra virgin olive oil.