Category: Uncategorized

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Fall Weekend In Northern Virginia

Posted on by chappyshi

Clare and I squeezed in a three-day weekend before she started her new job.  I built up enough hours in my two-week pay period to take Friday off w/o burning up any vacation and Clare was between jobs.  Due to the almost perfect fall weather, what I would have called the “Indian Summer,” we were able to kayak on Bull Run/Occoquan Reservoir on Friday afternoon and walk around Accotink Park counterclockwise on Saturday and clockwise on Sunday.  The days were mostly sunny lighting up the leaves emphasizing the wonderful colors of leaves in the fall.  I had my SLR out with us on the water but only my phone on the walks.  I got some decent pictures.  Clare is wonderfully patient with me as I slow our progress down with my picture-taking.

On the water in our kayaks.  The bald eagle was hanging out in the mud flats looking for food I guess.

Walking around Lake Accotink

Coconut Curry Pumpkin Soup

Posted on by chappyshi

 

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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot.
Course Soup
Cuisine Indian
Keyword coconut, curry, pumpkin, soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Calories 349kcal

Equipment

  • 1 medium cooking pot

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves of garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon garam masala spice blend
  • 3 cups vegetable stock
  • 1 14 ounce can coconut milk (plus more for serving)
  • 3 cups pumpkin puree or butternut squash
  • salt and pepper to taste
  • pumpkin seeds toasted (optional, for topping)
  • fresh cilantro chopped (optional, for topping)

Instructions

  • In a medium cooking pot, heat olive oil over medium heat until sizzling hot. Add onion and sauté until soft and translucent, about 4 minutes.
  • Add garlic and ginger and cook until fragrant, about 1 minute.
  • Stir in curry powder and garam masala, and keep stirring for about 15 seconds.
  • Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine, and bring to a boil.
  • Reduce the heat to low, cover, and simmer for 20 minutes. Season with salt and pepper, to taste.
  • Use an immersion blender and puree the soup until smooth (if needed). You can also transfer the soup to a food processor or upright blender to puree.
  • Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired.
  • Add some sweetness: This soup is delicious as is, but some like to add in a little sweetness which compliments the coconut curry flavor nicely. Add 1 tablespoon of sugar, if needed.

Notes

Total Time: 35 minutes Yield: 4-6 servings Diet: Vegan
How to store: Once the pumpkin curry soup has cooled to room temperature, transfer it to an airtight container and store in the refrigerator for up to four days.
How to freeze: Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. When ready to eat, transfer the soup to the fridge and let it thaw overnight.
How to reheat: Reheat leftover soup in the microwave in 30 second intervals until warmed through, on the stovetop over medium-low heat until warm, or in the crockpot according to the appliance’s instruction.
Serves 6

Green Beans With Oranges and Almonds

Posted on by chappyshi

 

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Green Beans With Oranges and Almonds

This easy, festive side dish is great for dinner parties and holidays, such as Thanksgiving. Sauteing this many green beans in a skillet is hard to do evenly, but in this instance that’s a good thing. Some will get soft and charred in spots, while others will become crisp-tender, offering a textural counterpoint. Toasted almonds provide additional texture, and orange segments brighten up the dish.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7 cups
Calories 116kcal

Equipment

  • skillet
  • serving dish

Ingredients

  • 1/2 cup sliced almonds
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds fresh green beans rinsed and trimmed
  • 1/2 teaspoon fine salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 2 navel oranges cut into segments (supremed; see NOTE)

Instructions

  • Place the almonds in a cold, dry 12-inch, or larger, skillet set over medium heat and toast, tossing frequently, until browned in spots and fragrant, about 5 minutes. Transfer the almonds to a small bowl to stop them from toasting further.
  • Add the oil to the skillet, increase the heat to medium-high and heat the oil until shimmering. Add the green beans, salt, pepper, garlic powder and thyme and cook, stirring occasionally, until browned in spots, 12 to 15 minutes. Remove from the heat, add the orange segments and toss to combine. Taste, and season with more salt, if needed.
  • Transfer the mixture to a serving dish, sprinkle with the toasted almonds and serve warm or at room temperature.
  • NOTE: To segment (supreme) an orange, slice off the bottom and the top of the fruit. Stand the orange on a cutting board with one of the cut sides down. Use a serrated or paring knife to cut the peel and the pith away from the fruit in strips, top to bottom. Then, holding the fruit in your hand, cut the segments away from the membrane. (The idea is to remove all of the membrane and white pith.)

Notes

Recipe Source:
From Voraciously staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson.