Winter Recipes #1
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Jakyll's Avocado Parsnip Dip
The thing about avocados is, they are hard for a long time. When they ripen, they all ripen simultaneously. Every day when I came back from work I would check the avocados. I was "dying" to eat one. They were as hard as a rock. I almost gave up on them. Till one day I went over to the large wooden bowl I keep them in (by the way the bowl is a handmade bowl made from an old avocado tree!), and guess what?! They were all ripe.
So now we are eating avocado dishes every day. This specific dish is one of the many variations I came up with.
Avocado Parsnip Dip Ingredients
1 avocado mashed
1 lemon squeezed
1 tsp honey
Small amount of sea salt
2 parsnips grated
2 scallions chopped
Romaine lettuce leaves washed
Mix first six ingredients & stuff in lettuce leaves.
Hyde's Ramen Miso Soup
I know I just said how beautiful and sunny it was, but you know what they say about "March" – it comes in like a lion and leaves like a lamb. Anyway, this particular day it was raining and some of us needed something warm, filling that slides straight down.
All I had at home were onions, carrots, cabbage & scallions.
My cooking style is very visual. After looking in the fridge and seeing the above mentioned ingredients. I visualized- ramen miso soup.
Ramen Miso Soup ingredients
Serving 4 people:
1 tbs vegetable oil
1 large onion sliced
2 carrots julienned
Quarter of a cabbage chopped
4 shitake mushrooms soaked an hour before cooking in 4 cups of water
4 scallions chpped
1 pkg Ramen noodles boiled
Pinch of sea salt
2 tbs barley miso
(add more according to taste)
4 cups shitake broth (the soaking water from the shitake mushrooms).
Instructions:
Heat up oil & add onion with a pinch of sea salt, stir fry until slightly done.
Add carrots, continue to stir until carrots are softened. add cabbage. Stir-fry everything till almost done.
Remove shitake from soaking water, cut into small pieces & add together with the soaking water to the stir fried vegetables .
bring to a simmer & continue cooking for 4-5 minutes.
Remove shitake from soaking water, cut into small pieces & add together with the soaking water to the stir fried vegetables .
bring to a simmer & continue cooking for 4-5 minutes.
Meanwhile mix miso with a little bit of water until you get smooth consistency.
Add to soup just before serving.
put some noodles in your bowl, together with the vegtables & the miso, sprinkle chopped scallions on top.
You will find out if you come with me on this culinary trip, that I am an intuitive cook. I am most definitely not a "dictator". Which loosely translates into, do your own thing.
I love to taste my food as I go along, and add more or less of certain ingredients. So have fun and find your own comfort "zone".
now tell us what u thought of these recipes?
using these same ingredents, what would you make?
comment bellow!
thank you! & enjoy! :D
