Asparagus and Leek Soup: Tasty Spring Detox for Souper (Soup, Salad & Sammie) Sundays

This Asparagus and Leek Soup is the kind of dish my body is telling me it needs right now. Fresh, healthy, cleansing and full of vitamins. My mind might be saying "sugar!"--but my body is definitely clamoring for the green stuff this week. This is an easy soup that just requires some chopping and simmering and doesn't contain any dairy or fat. 

It comes from The Beauty Detox Foods, the new book by Kimberly Snyder, C.N., about the best 50 foods to eat for health and beauty from the inside out. A fan of Snyder's first book, The Beauty Detox Solution, I had to buy this one which contains 85 recipes and the properties of the different foods. I am not quite ready to commit to the full on detox plan yet, but adding some of these healthy recipes into my week certainly doesn't hurt. ;-)

Snyder says, "This soup is popular with my clients who love that it has such a creamy, thick consistency without the use of any cream or milk at all. This soup is a lifesaver in the middle of the day or afternoon as it is filling, comforting,100 percent veggie, and totally beautifying."

Asparagus and Leek Soup 
Beauty Detox Foods by Kimberly Snyder, C.N.
(Yield: About 7 Cups)

1 Tbsp + 3 1/2 cups low-sodium vegetable broth, divided
3 small or 2 medium garlic cloves, minced
1 1/2 cups chopped yellow onions
3 cups chopped leeks, both white and green parts
1 cup chopped celery
1 bunch asparagus, tough ends trimmed & cut into 1-inch pieces
(I added 1 Tbsp chopped fresh dill)
high quality sea salt, to taste
freshly ground black pepper, to taste
(I added about 1 1/2 Tbsp fresh lemon juice)
chopped fresh parsley as a garnish (I used asparagus tips, cut in half & fresh dill)

Heat 1 tablespoon broth in a large cooking pot over medium heat ans saute the garlic, onions and leeks. Add the celery and asparagus and cook for about 3-4 minutes, stirring constantly.

Add the rest of the vegetable broth and bring to a boil, then immediately reduce heat, partially cover and allow to simmer for about 25-30 minutes. Stir occasionally.

Let the soup cool, transfer to a blender and blend in batches until it's the desired smoothness. I like to leave a slightly chunky texture.

Add the soup back to the pot, and bring to a simmer. Adjust seasonings to taste. 

Spoon into bowls,  garnish with fresh parsley and serve.

Notes/Results: Thick and satisfying--this soup tastes like spring and it doesn't taste at like it has no fat, oil or dairy in it. I was able to use local leeks, onions and asparagus and I made two small changes--adding the juice of 1/2 lemon and some fresh dill, both of which I thought would enhance the flavor of the soup. Since the flavors are fairly straightforward and mild, the dill and lemon add a little extra brightness and you can keep the salt lower. For texture, I left it a bit chunky--pulsing half in the blender, pureeing the other half--I think for this soup, that slightly brothy texture works well. (Of course, if you are detoxing--don't partner it with pumpernickel bread spread with local goat cheese and dill--but otherwise it makes a nice pairing for a light supper.) This soup is a nice lighter change of pace and I liked it both hot and cold--I will make it again.

A soup and two salads await in the Souper Sundays kitchen, let's take a look.

 
Janet of The Taste Space offers up Holy Shiitake Lentil Soup, culled from her freezer and says, "I love unearthing gems from the freezer. I should do it more often. I often get wooed by fresh produce but I need to remind myself to keep things stress-free by eating from the freezer. This is a soup I have made a few times, too, and was lucky to have garden kale when I made this in the fall. I have used both shiitakes and oyster mushrooms with great results. Combining mushrooms and lentils, the earthy flavours mix well with the tangy vinegar and zippy garlic. It is during these dreary days that warm, comforting bowls of my favourite soups really help."

Joyce of Kitchen Flavors makes her first appearance at Souper Sundays this week with her variation of Yotam Ottolenghi's Apple and Cheddar Salad and says, "...it turned out to be one lovely salad. I especially love the dressing. I have used extra-virgin olive oil since I do not have sunflower oil, and it works out great. And I have added in an extra teaspoon of honey and a little bit more of the cider vinegar. Love the crispy, juicy, sweet apples and the combination of cheddar cheese with crispy honey roasted sunflowers seeds along with the fresh green coral. Both my daughter and myself really enjoyed this plate of salad. We had a big plate each!" Welcome Joyce!
 

Mireille of Chef Mireille's Global Creations shares this savory Thai Papaya Fish Salad and says, "I've been on a seafood kick this month, so I added some seasoned fried fish and fresh greens and you have a delightful dinner salad. Spicy, salty, sweet....this salad has all of the multi-layered flavors we all expect from Thai food.  However, this light salad is half the calories of a rich coconut milk curry.  If you love Thai food but not the calories, this is the perfect salad for you!"

Thanks to Janet, Joyce and Mireille for joining in this week. If you have a soup, salad or sandwich to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy week!
 

Ottolenghi's Spring Salad: A Whole Bowl Full of Green Goodness

Nothing says spring like a big bowl of green--leafy and otherwise. This Spring Salad by Yotam Ottolenghi puts all things green--spinach, asparagus, beans together in a light, sesame-enhanced oil and lemon juice dressing. A great reason to pull out the big wooden salad bowl.

Ottolenghi says, "I love dishes that feature the various shades of a single colour, making you stop to check what's in there. Spring and early summer are the time to do this with green, as now we have artichoke, rocket, asparagus, broad beans, watercress, samphire, peas, cabbage, all kinds of lettuce, runner beans, broccoli, spring onion, chard, spinach and many, many more to choose from. When you put a few of these in one bowl, you get the most glorious celebration of colour and spring."

 
I made a couple of swap-outs/changes to the recipes--in red below. 

Spring Salad
Yotam Ottolenghi via The Guardian (link here)
(Serves 4-6)

300 g asparagus, trimmed and sliced on a sharp angle into 3-4 thin spears
200 g french beans, topped
300 g broad beans (fresh or frozen) (I used frozen green garbanzo beans)
50 g baby spinach leaves (I used 1/2 baby spinach, 1/2 baby arugula)
1 shallot, peeled and very thinly sliced
1 red chilli, finely diced 
1/2 tsp sesame oil
3 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp sesame seeds, toasted
1 tsp nigella seeds 
salt

Bring a large pot of water to a boil and blanch the asparagus for two to four minutes, depending on thickness – you don't want them cooked to very soft. With a slotted spoon, transfer to a bowl of ice-cold water. Add the french beans to the boiling water, blanch for five minutes and transfer to the asparagus bowl. Drain both well, then dry with a clean kitchen towel. Blanch the broad beans in the same water for two minutes, drain, refresh and dry, then remove and discard the skins by pressing each bean gently between finger and thumb.

Put all the greens in a large bowl and add all the remaining ingredients and half a teaspoon of salt. Stir gently, taste, add more salt if you like, and serve at once.

 
Notes/Results: Great color and flavors in this one. Ottolenghi knows how to rock the green. To be honest, other than the dressing, I weighed nothing and just added a bunch of asparagus and a small bag of haricot verts from the farmers market. To change it up a bit I mixed the baby spinach with baby arugula. Not having access to good fresh or frozen broad beans, I tossed in a package of Whole Food 365 Brand frozen green garbanzos, lightly blanched. This salad does take a bit of prep with the chopping and blanching but goes together pretty easily and looks nice in the bowl. 

I used it as a base for some simple seared ahi (lightly coated with sesame oil, sesame seeds, salt and pepper) and it was a delicious dinner. I also enjoyed it on its own and with a runny egg and some local goat cheese. A good one for a welcome spring supper--I would make this again. 

This is my entry for this week's Loving the Leaf! theme at IHCC. Check out the leafy Ottolenghi recipes everyone made by going to the post and following the links.

Happy Aloha Friday!
 

Farmers Market Smoked Fish, Corn & Vegetable Chowder (Dairy-Free & Mostly Local) for Souper (Soup, Salad & Sammie) Sundays

I have been craving chowder--thick and creamy, full of corn and potatoes. A Saturday morning trip to the farmers market loaded me up with everything I needed--onions, young garlic, small new potatoes, corn, pepper, carrots and herbs. The smoked fish looked tempting so I added some ahi and marlin. I wanted to keep it dairy-free so I used coconut milk creamer. With the exception of the Earth Balance, olive oil, creamer, salt and pepper from the pantry, everything is local and fresh from the farmers market. Perfect for spring.   
 

Smoked Fish, Corn & Vegetable Chowder 
by Deb, Kahakai Kitchen
(Serves 6)

1 Tbsp Earth Balance butter substitute 
1 Tbsp olive oil
1 medium onion, chopped
3 small carrots, chopped
1 red bell pepper, chopped
3 young garlic, white and green parts, chopped finely
4-5 smallish potatoes, cubed (about 4 cups worth)
4 cups broth (I used "non-chicken" base & water)
2-3 ears of corn kernels removed, (about 2-3 cups)
2 Tbsp fresh dill, chopped finely
2 Tbsp fresh parsley, chopped finely
8 oz smoked fish of choice (I used ahi & marlin), chopped or shredded
2 cups non-dairy creamer separated
1 Tbsp + 1 tsp corn starch
salt and black pepper to taste.

Heat butter substitute and oil in a large stock pot over medium heat. When heated, add onion, carrots, bell pepper and garlic scapes and saute about 7-8 minutes until softened. Add potatoes and broth and bring to a boil. Reduce heat and simmer about 10 minutes, until vegetables are softened. Add corn, dill, parsley, and smoked fish and continue to simmer for another 5-7 minutes. 

Thoroughly mix corn starch into 1 cup of the non-dairy creamer in a small bowl. Stir mixture into soup, raise heat and stir until soup starts to boil and thicken slightly. Reduce heat to low and stir in remaining non-dairy creamer. Cook until heated through--do not boil. Taste and season as needed with salt and black pepper and additional herbs. Serve in hollowed sourdough bread bowls or in soup bowls with bread on the side.

 
Notes/Results: A great lighter combination of sweet vegetables and bites of smoky fish in a slightly creamy but not too rich base. Satisfying without being heavy. I would have liked a bit more corn--I swore I bought two little bags of ears at the farmers market--oh well! For the fish I debated between the ahi and marlin and I am glad I ended up with both. The marlin was softer and the ahi more firm and I like the two different textures mixed together. The bread bowls are a fun touch but this soup is just as good served in bowls with bread on the side. I would definitely make this again. 

 
Good friends await in the Souper Sundays kitchen, let's take a look.

Graziana of Erbe in Cucina (Cooking with Herbs) shares a creamy Parsnip and Welsh Onion Soup and says, "I finally harvested a nice bunch of parsnips from my rooftop. This year I chose the variety Guernsey, with shorter and thick roots, very sweet and fragrant. I also harvested the last Welsh onions sown last spring. In Italy it's called winter onion,because it grows during autumn, to be harvested during the winter. It has a strong taste, and I prefer to consume after a quick cooking ratherthan raw. With these two freshly harvested ingredients, along with celery and robiola I created a delicate and tasty vegetable soup."

Fellow Oahu blogger Spencer  of Live2Eatat2Live is back this week with a Ham Hock and Turnip Soup and says, "It’s been kind of chilly of late (relatively that is). Highs in the mid-70′s. I know, to some that’s not even jacket weather, but to me, it’s cool. Soup weather. Just me playing with my food. No recipe, just whatevers in the fridge and pantry. I originally envisioned split pea soup, but the ingredients had a mind of its own. Added just a bit of quinoa for texture. Not the thick heavy soup, a lighter (but still hearty) version, with lots of veggies (and ham of course). Just right on a cool day."

Heather of girlichef is ramping up her instant noodles with her Ramen with Poached Egg, Kale, & Sriracha--one of three fancied-up noodle bowls she has featured in her post this week. She says, "A bowl of ramen that is chock-full of colorful veggies is a great way to use up those little bits and bobs floating around in your crisper not to mention those veggies add vitamins and minerals to your meal.  Leafy green vegetables add iron.  Eggs add protein.  If you have homemade stock or broth in the fridge or freezer, even better - replace the seasoning packets with one of those for less salt (and MSG)...basically, make it as wholesome as possible."

Also feeling "chowderish" is Mireille of Mireille's Global Creations with a bowl of hearty Salmon Chowder. She says, "Chowder is a type of soup popular in the American Northeast.  While there are many varieties of chowder, the most common types are Corn Chowder and Clam Chowder. In this Thai inspired chowder with the use of coconut milk, chile and cilantro, a full bodied flavor is achieved with the contrasting tones of earthy mushrooms and fresh asparagus."

Janet of The Taste Space has both a soup and a salad this week. Her soup entry is this savory Cauliflower Dal with Panch Phoran. Janet says, "Whenever we see cauliflower on sale, this is what tugs at our tummies. Red lentils envelope chunks of cauliflower in this quick curry. Of course, what separates each curry is the specific spice blend and this uses Bangladesh’s signature spice mix: panch phoran (Bengali 5 spice mix). You might remember it from my Bengali Quinoa and Spinach Bowl with the simple combination of cumin, fennel, nigella, fenugreek and mustard seeds."

Janet also shares this Roasted Carrot Hummus Salad with Black Rice, Tomatoes and Dill. She says, "Case in point. I made yet another new hummus. This time I shunned the chickpea and traded it for roasted carrots. I kept my favourite hummus classics: fresh lemon juice (with a strong flavour from the zest, too), garlic and tahini. Smoked paprika and cumin for more depth of flavour. This is a very creamy dip. Lip-smacking good.
Faced with some leftover hummus after a party, I decided to turn it into a thick dressing for my salad. ...I juxtaposed it against black rice, tomatoes, baby greens and fresh herbs."

Finally one more salad from Mira of Mermaid Cafe, this Blood Orange, Fennel and Avocado Salad. Mira says, "I have to be honest, I only made this salad because of the breathtaking assortment of blood orange and fennel salads I have been seeing on the internet. ... I don't know what it is about this salad - the combination of creamy avocado, crunchy fennel with its tantalizing hint of licorice, and sweet orange slices and dressing somehow creates the most amazing mix of flavours. I seriously want to eat this salad every single day. Which is good, because I don't really know what else to do with the rest of my fennel."

Thanks to everyone who joined in this week. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy week!
 

Ottolenghi's Herb, Chard, and Feta Soup for Souper (Soup, Salad & Sammie) Sundays and IHCC

I have two stunning Yottam Ottolenghi books, Plenty and Jerusalem, sitting on my table and a plethora of recipes tagged to make as we start cooking with him for the next six months at I Heart Cooking Clubs beginning next week. I have formed a habit of welcoming in our new IHCC chefs with a bowl of soup. I figure if a chef and I bond with a great soup, we will continue to get along well. ;-) Not that I doubt Ottolenghi and I will cook brilliantly together based on the recipes I have marked so far and his Green Couscous recipe, the first Ottolenghi recipe I tried a while back. 

 
There are plenty of soup recipes in both of the cookbooks, but it was this recipe for Herb, Chard, and Feta Soup I pulled from Bon Appétit that I had to make first. Although referred to as a winter soup in the magazine, with all the green, I think it leans into spring nicely and the chard, herbs and feta could all be picked up at my local farmers market. 

 
Herb, Chard, and Feta Soup 
Yotam Ottolenghi via Bon Appétit , January 2012
(Makes 4 Servings)

Soup:
2 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, crushed
1 lb Swiss chard leaves (center ribs & stems removed) or spinach, coarsely chopped (about 10 cups)
3 1/2 cups vegetable broth
1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh mint leaves
1 tablespoon dried mint
1 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
kosher salt and freshly ground black pepper

Garnishes:
5 ounces plain Greek-style yogurt (about 1/2 cup)
1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint), divided
4 ounces feta, crumbled, divided
kosher salt and freshly ground black pepper
fresh lemon juice (optional) olive oil (optional)

 

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth. Return to pan. (Do Ahead: Can be made 8 hours ahead. Cover and chill. Rewarm soup before continuing.)

To garnish and serve:

Place 1/3 of yogurt in a medium bowl. Add 1/2 cup warm soup; whisk until smooth. Repeat process twice more, adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper, and lemon juice, if desired.

Ladle soup into bowls and garnish with remaining 1/4 cup herbs and 2 oz. feta. Drizzle with oil, if desired.

 
Notes/Results: This is a really good soup--full of glorious green herby flavor and quick and easy to make. The yogurt, lemon and feta keep the flavors balanced and prevent it from being too green tasting. Go as fresh as you can here--the herbs and mixed (rainbow and Swiss) chard I used were all locally grown and it shows in the soup's taste. The smallish bunch of chard I bought only yielded about 8 cups with the stems and centers pulled off so I added about 3 1/2 cups of baby spinach to make sure I had enough greens. I found that between the broth (I used "no chicken" base in water) yogurt and feta, (locally made from Naked Cow Dairy and delicious), and the lemon juice, no extra salt was needed. 

This is the kind of soup that you feed your body and it sighs in relief and tells you it is willing to overlook the 3/4-bag of Cadbury Mini Eggs and other junk that you consumed this weekend. ;-) A small bowl of this soup would be an excellent way to start a nice dinner, a larger bowl with some fresh bread is satisfying as a meal. A definite make-again soup for me and a great way to start off my IHCC Ottolenghi journey. 

Starting April 1 and continuing through the end of September, I Heart Cooking Clubs is cooking the recipes of Yotam Ottolenghi. Join us every week for a different fun theme or drop by whenever you want to explore the recipes of an amazing chef with a wonderful group of people in a positive environment. 

I'm posting a day early for IHCC to coincide with Souper Sundays but you'll be able to check out how everyone says welcome or Shalom Yotam Ottolenghi! by going to the post this week and following the links.

Easter Sunday is a little quiet in the Souper Sundays kitchen but we have three lovely soups waiting--let's take a look.

Janet of The Taste Space kicks us off with this nourishing bowl of Indian Sprouted Mung Bean Stew with Greens and says, "I was drawn to this Indian mung bean stew for its simplicity but I knew it would not be lackluster. Instead of the typical red lentil curries I adore, this is a brothy soup. A flavourful broth is created from fennel, cumin and ginger. Indian cooking doesn’t always have to be thick curries. Carrots and collards add colour and mung beans make this filling. Lemon juice brightens it up. The curry powder is added as a finishing spice, at the end of cooking, for a different twist to the soup." 

A new face to welcome to Souper Sundays is Brittany of Brittany Cooks, joining in with this hearty Cheesy Green Chile Potato Chowder. She says, "Since it's snowing here in Cincinnati (is it spring yet??), I thought it would be okay to share another soup recipe before things start to warm up. The soup alone is flavorful and filling, but adding the toppings at the end is what makes it awesome! If you're still bundled up and scraping ice and snow off your car like me (sigh), I think a hearty bowl of this soup will help you get through the last bits of winter. If you're enjoying warmth and sunshine, know that I am incredibly jealous!" Welcome Brittany!

Tigerfish of Teczcape - An Escape to Food heads to Tuscany with her dish saying, "This Tuscan Bean Soup recipe is adapted from Saveur.com and I enjoyed every part of it. I have actually cooked it many times, more frequently in the winter months of December, January and February when such a hearty and wholesome soup is called for. That said, it is suitable anytime if you are a "soup" person, like me. ... This soup is a one-pot, rightfully balanced with vegetables, beans (proteins) and carbs (potatoes). Thick and chunky but without the use of any cream!"

 
Thanks to Janet, Brittany and Tigerfish for joining in this week. If you have a soup--or salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Happy Easter Sunday and have a happy, healthy week!
 

Spicy (Roasted) Cashews & Round-Up of Top 5 (Plus One More!) Favorite Madhur Jaffrey Recipes

Six months cooking along with the recipes of Indian chef Madhur Jaffrey at I Heart Cooking Clubs comes to an end this week as we move on April 1 to our new chef Yotam Ottolenghi. Madhur and I have cooked together in the past and have always gotten along well. She has plenty of vegetarian and vegan recipes to choose from and others can be easily adapted to fit my needs. I know to cut down the butter and oil (considerably sometimes), and her recipes always seem to work out great for me.

I have had this simple little recipe for Spicy Cashews tagged to make since we started and it seemed like a good last recipe to make. Especially since I realized the first Madhur recipe I made for IHCC was for her "My Cream of Tomato Soup." So, now I can truly say that I have truly cooked the recipes of Madhur Jaffrey "from soup to nuts!" ;-) (Sometimes I find myself way too entertaining!)  

These cashews are meant to be deep fried and I am sure they are delectable that way. But my body on lots of oil is not, so I chose to roast them in the oven instead with just a little safflower oil. (My changes are in red below.) Same great flavor--much healthier to munch on. I think these would be even more terrific with some dried tart cherries or cranberries mixed in. 

Jaffrey says, "Cashews that have been freshly fried at home have an exquisite taste--far better that that of the canned or bottled varieties. The spices here are typical of many North Indian snacks--salt, pepper, cayenne, and the wonderfully aromatic roasted cumin."

Spicy (Roasted) Cashews
Madhur Jaffrey's Spice Kitchen
(Serves 4-6)

vegetable oil for deep-frying (I used 1 1/2 Tbsp safflower oil to bake)
300 g (10 oz) raw cashew nuts
1/4 tsp salt
freshly ground black pepper (to taste)
1/4 tsp cayenne pepper
1/2 tsp roasted ground cumin seeds
(I added about 1/2 tsp whole cumin seeds)

Put a sieve on top of a metal bowl and set it near the stove. Line two plates with paper towels and put them nearby.

Heat about 2.5 cm/1-inch of oil in a deep 20cm/8-inch frying pan over medium heat. When hot, put in all the cashews. Stir-fry them until they turn reddish-gold, This happens fairly fast. Empty the contents of the frying pan onto the sieve to drain the oil. Lift up the sieve and shake out all of the extra oil.  Spread the cashews out on one of the plates and sprinkle the salt, pepper, cayenne and cumin on them. Mix well. Slide the cashews onto the second plate, this will take more of the oil off them. Serve cashews warm or after they have cooled. 

Note: The oil used for frying may be reused.

(For Roasted Spicy Cashews: Preheat oven to 350 degrees F. Line baking pan with parchment paper. Place raw cashews into a medium bowl and toss with oil. Mix together salt, pepper, cayenne, cumin and cumin seeds if using. Sprinkle this mixture over the oiled cashew nuts and toss to coat. Spread the cashews out in a single layer on the lined baking pan. Place in the oven and cook about 15-20 minutes until a golden reddish-brown, stirring once or twice as they bake. Let cool on the baking sheet. Serve warm and store any leftovers in an airtight container.)

 
Notes/Results: Pretty addicting--especially when warm. These nuts are more savory than spicy even with plenty of black pepper, so if you really want spicy, up the cayenne. I have a cumin fetish so adding the extra flavor and texture of the seeds to the ground cumin worked well for me. Easy, no mess from the hot oil, and fun to much on, I will make these again. 

-----

The cashews, still warm from the oven, are the perfect snack to munch on and contemplate my Top 5 Favorite Madhur Jaffrey recipes from the past six months of cooking along with her at IHCC. Madhur and I made a great team--I really liked every recipe I made, but these five (in no particular order) plus an honorable mention are the ones I still think about, crave even, and are worthy of a shout out. 

I clocked in several Jaffrey soups over the past six months, but my favorite was my vegan version of Mulligatawny Soup. So thick, hearty and full of flavor. This soup may have finally convinced my 81 year-old mom that she does indeed like curry despite living her life thinking she hated it. ;-) Jaffrey's "My Cream of Tomato Soup"--an Indian-spiced variation would come a close second to the Mulligatawny in the soups I made with Madhur. 
 

 
Perhaps the prettiest Jaffrey dish I tried were these golden-hued Pears Poached in a Saffron Syrup (Zaafraani Nashpati). So simple and the cardamom flavor really came through. I think they made an elegant presentation on a white and blue setting.  

 
Speaking of cardamom, it was also highlighted in these homey Cardamon-Cinnamon Apples with Sweetened Yogurt & Pistachios (Sev Ka Murabba). I reduced the butter and  added dried cherries for color. Served with honey-sweetened yogurt and chopped pistachios, these were wonderful comfort food. 

 
When it comes to comfort food, nothing says love to me like mashed potatoes, and these easy Indian Mashed Potatoes (Mash Aloo) were one of my favorite simple Jaffrey side dishes. I made mine vegan and loved the lemon juice, garam masala and green chile flavors. They elevate your standard bowl of mashed potatoes. 

I am used to a sweet fruity lassi so I was taken with this unique and pretty Pale Green, Spicy, Minty Lassi (Hari Lassi), combining tangy, spicy and minty flavors in one very refreshing drink. Bookmark this one for a hot and humid summer day.

Honorable Mention: Tandori-Style Tofu Kebabs. Yes, this originally shrimp dish that I adapted for tofu was delicious enough to gain an honorable mention. Grilled to be crispy on the outside and creamy within, this tofu had a ton of flavor. If you think you don't like tofu, this is the dish to give it another chance. 

 
Check out what the other IHCC participants did for their last Jaffrey posts by going to the IHCC site here, and following the links. If you are a fan or have been wanting to cook along with Ottolenghi, please join us next week!

Happy Aloha Friday!
 

"Frost Yourself!" Sparkly Vanilla & Passion Fruit Jam-Filled Cupcakes for Food 'n Flix March: How to Lose a Guy in 10 Days

I love a good sparkly chick flick and I really love How to Lose a Guy in 10 Days, the Food 'n Flix selection for March. I don't own this movie, but it is one that I turn the channel to whenever I come across it on the television. Thus I have maybe watched the entire movie in a sitting only a couple of times but, I have seen the various bits and parts of it way too many times to count. 

 
Yes, it's silly and sappy, but it doesn't fail to make me smile. Kate Hudson, at her golden, sparkly best is Andie Anderson, the "How-To Girl" for Composure magazine, writing Cosmo-style articles on dating, fashion and other fluffy topics. Andie wants to be a serious journalist and write about more important things, but ends up assigned an article on How To Lose a Guy in 10 Days--using all the crazy dating mistakes women make that drive men away. Matthew McConaughey, all drawling cocky charm, is Benjamin Barry, an advertising executive who wants to handle more prestigious accounts than the sports and beer-related ones he has been getting. After a bet with his co-workers, Benjamin will get a chance to pitch a diamond campaign if he can make a woman fall in love with him before the company party in 10 days. Of course, the two end up dating each other under these false pretenses with Andie trying to figure out why Ben won't break up with her already and Ben trying to figure out why the cool girl he met keeps getting all psycho on him. Of course the usual rom-com antics ensue. 

The movie is predictable but fun. Andie's over the top antics like getting baby pictures from Ben's mom and making a scrapbook with wedding photo mock-ups and pictures morphing her and Ben to predict what their children will look like (pretty scary actually), getting them a little ugly/cute dog Krull and dressing them all up in matching Burberry plaid, and crying over their dead "love fern" ("Our love fern! You let it die!), etc. make me chuckle. Ben starts out as kind of a jerk in the beginning, but is quite likable by the end and it's entertaining to watch him squirm with Andie's bizarre behaviors.

Until our host for March, Tina of Squirrel Head Manor picked it, I never thought about How to Lose a Guy in 10 Days as a foodie movie, but surprisingly it does have a decent food presence--from Ben cooking his special lamb dinner and Andie pretending to be a vegetarian and singing "Mary Had a Little Lamb"--resulting in them ending up at a vegetarian restaurant the next date, to Andie exchanging all the typical poker party snacks at Ben's boys night with cucumber sandwiches and a veggie plate. 

When it came to picking a dish inspired by the movie, I went with sparkly frosted cupcakes in honor of the advertising tagline that Ben comes up with after Andie tells him diamonds are "frosting." So "Frost Yourself"--Vanilla Cupcakes filled with Passion Fruit Jam and frosted with Vanilla Buttercream and lots of bling. I went with white and gold sprinkles after the stunning golden diamond necklace Andie "frosts" herself with at Ben's company party. The green leafy background is my nod to Ben and Andie's "love fern"--looking much healthier than the poor fern in the movie ;-)

For my cupcakes: I used this recipe for Magnolia's Vanilla Cupcakes and Vanilla Buttercream found at Food Network. The recipe made a light cake, maybe slightly dry--but the jam filling helped. 

To fill the cupcakes, I cut small cones out of the center of the cooled cupcakes and removed the excess cake, filled the holes with a small spoonful of a locally-made lilikoi (passion fruit) jam, and put the top of the come back on the cupcake. (You could of course use any flavor jam but I was going for a golden color and the tangy flavor of the passion fruit cuts some of the sweet.) The amounts of sprinkles I used (on the cupcakes I photographed only) were a bit heavy handed for eating, but I wanted them as glitzy as possible. The frosting was sweet and creamy--next time I would make it a bit stiffer to hold the piping better. I'm not sure I would make this recipe again, I have had better vanilla cupcakes, but they were fun to play with. 

 
Thanks to Tina at Squirrel Head Manor for hosting this round of Food 'N Flix and making me look at an oft-watched film in a new way. Tina will be rounding up the entries on her blog soon. If you missed this round but love food, film and foodie films, join us for April's pick of Practical Magic, hosted at Can't Believe We Ate...