Archives for posts with tag: Basil

The Original Urban Solace Version, complete with grilled cheese and sweet potato fries

My husband used to work at a restaurant in San Diego. Not gonna lie, this restaurant makes some pretty delicious meals and my man is one of their biggest fans. He loves many a dish on their menu… Beef cheeks, fig meatloaf, ahi tuna chop chop… I could go on forever. Not being one to back down from a challenge, I sometimes try to recreate his favorite meals with a paleo-friendly ingredient list.

Apparently, I succeeded in my quest and now hubby has a new favorite home cooked meal. So much so that he mourned the impending end of this meal while he was halfway through his cup of soup. Just the thought of it being over made him sad. I’m pretty sure he would have hooked up a soup IV if he could.

So with that introduction I give you (Duh Duh DA DA!!!)

Tomato and Roasted Fennel Soup

1 fennel bulb, sliced
1 parsnip, peeled and chopped
3 c. stock
1 sweet onion, diced
1 shallot, diced
1 28 oz. can whole tomatoes
4-5 garlic cloves
2 Tbsp. duck fat, divided
1 Tbsp. dried basil
sea salt
pepper
1/4 c. pine nuts
olive oil to drizzle

  1. Preheat oven to 375
  2. In a bowl, coat the fennel, garlic, and parsnips with 1 Tbsp. of fat and season with some salt and pepper
  3. Spread on a baking sheet and roast for 15-20 mins

    Parsnips, Garlic, and Fennel

  4. In a soup pot, over medium heat, sauté the shallots and onions until translucent
  5. Once the fennel mixture is done roasting, add it to the soup pot, sautéing for another 5 mins

    Add roasted veggie to sauteed onions

  6. Add stock and simmer for 10 mins

    Add stock before tomatoes

  7. Add tomatoes and continue to simmer for 5 mins adding basil
  8. With an immersion blender (or regular blender) puree the contents of the soup until all chunks are gone, add salt and pepper to taste
  9. In a blender or spice grinder, grind pine nuts with sea salt until it becomes a fine dust like grated parmesan
  10. Add half the nuts to the soup pot and stir

    Success!

  11. Serve with a garnish of olive oil and a dusting of pine nuts

 Greetings friends and health seekers!

So this is what it takes for me to actually sit down and compile my first blog post… a rainy day. Pathetic I know, but it was just the motivation I needed to get this thing off and running.
 
 
I have just finished my 4th week at Bauman College on a quest to become a certified Natural Chef. Living here in Santa Cruz has been a very busy but fun adventure. I am loving the beautiful woods and abundant farmer’s markets. Bike rides to school involve a scenic view of the morning fog lifting off the Capitola Pier. Too many coffee shops, too little time.
 
 
I am loving all the food experiments at school. Last Friday was our “Vegetables and Greens” class. Here are some pictures of our creations!

The complete feast

Stir-Fried Szechuan Broccoli with Zesty Spiced Pecans

Blanched Greens in Cashew Curry Sauce

Roasted Eggplant, Zucchini, and Tomato Gratin with Basil Cream

The basil cream was so delicious that I decided to recreate it at home and I thought I’d pass along the recipe for those who want to give it a whirl.

 

BASIL CREAM

1 bunch basil

1 cup raw cashews, soaked overnight, drained

2 Tbs nutritional yeast

1 cup water

2 tsp lemon juice

salt and pepper, to taste

To Prepare:

Heat a small pot of water and bring to a boil. Prepare a bowl with ice water. Take the whole bunch of basil and dip for a few seconds in the boiling water. Plunge immediately into the ice water. Drain and squeeze the basil in a towel to remove remaining water.

In a blender, add the basil, cashews, nutritional yeast, water, lemon, and salt. Blend until smooth and creamy. Season to taste.

 
This cream inspired a meal that I made for lunch/dinner (lunner?) today. Squash season is in full swing and in honor of the squash and I took a basil cream opportunity to make some spaghetti squash and topped it off with some lovely locally grown Roma tomatoes, some fresh basil, and some mini turkey meatballs.
 
Needless to say, it was heaven. And now heaven is in my belly.
 
Stay tuned. I sense a pumpkin butter recipe in your near future.