This week I am proud to turn over the LC floor to Priscilla from She's Cookin'. Priscilla is a member of our 5 Star Makeover Cooking Group. Hailing from Huntington Beach, she combines the fabulous produce of Southern
California with her bold cooking style to produce a magnificent cooking blog.
A perfect example is the dish she prepared for last months, Cooking with Wine, makeover.
She's Cookin' is a professional food blog with exceptional writing, recipes and photos. In addition, Priscilla is a nice person and a supportive blogger. Please stop by and make a new friend.
Carrot Pumpkin; Sauce or Soup
Of course I'm honored, pleased, and excited that Lazaro asked me to do a guest post for you here on Lazaro Cooks. As faithful readers we're inspired every time we visit our favorite irreverent Kitchen Hack's site, so even though my "deadline" was the eve of my departure on a three-week trip and I knew I would be in frantic mode, I wasn't about to turn down his offer.
At least I did the smart thing and stuck to what I do best (in my more organized corporate days I would have prepared far in advance, but that was then and this is now). Anyway, what I do on a daily basis, usually with less than an hour to spare, is create interesting, flavorful dishes for the man in my life.
Granted, not an unusual undertaking, except that said meal must be heart-healthy and contain virtually no sodium - even low sodium broth and, most certainly, low-sodium soy sauce (misleading nomenclature for someone on a restricted sodium diet) are off-limits. More than ever, I rely on spices, herbs, citrus, infused vinegars, dried fruits, fresh fruit juices, peppers, and chiles.
To me less is always more and my mantra of simple = sensational is achieved when the rich autumnal flavor of pumpkin is brightened with citrus and zingy ginger and creamy coconut milk hint of the tropics. This lovely dish is versatile, vegan, vegetarian, gluten-fee, dairy-free, heart-healthy, and low-sodium. Enjoy and "peace out" as Lazaro says!
Carrot Pumpkin Dipping Sauce
Pure essence of carrot and pumpkin with luscious coconut and bright notes of citrus and ginger creates a deliciously light, nutritious dipping sauce for crudites, bread sticks, or pita chips. Add more coconut milk for a creamy, silken soup with a tropical flair.
2 tablespoons grapeseed or coconut oil
1/3 cup chopped shallots
3 cloves garlic, minced
1 red cherry pepper*
1 teaspoon grated ginger
1 teaspoon meyer lemon zest
1 cup organic pumpkin
3 large carrots, small chop
2 stalks chopped celery
1/2 teaspoon pepper
1 cup dry white wine
1 -2 cups coconut milk*
Salt and pepper to taste
In a large pot, heat oil over medium heat. Sauté carrots for 5 minutes. Add shallots and celery, cook for 5 more minutes. Add garlic, red cherry pepper, ginger and lemon zest. Cook another minute or so to meld the flavors. Add the wine, stir to blend and simmer until liquid is reduced in half - about 10 minutes.
Remove from heat. Allow to cool. Using an immersion blender, puree the mixture. Or puree the vegetable mixture in a regular blender or food processor. Add more wine (I added about 1/4 cup) to get the consistency you desire.
Return mixture to pot and add the pumpkin. Bring to a simmer and cover, stirring occasionally for about 15 minutes. Stir in coconut milk and heat sauce through. Adjust seasonings as needed.
*For soup, increase the amount of coconut milk to 2 cups.
Vegetarian, gluten free, dairy-free, heart-healthy, low sodium.
Please stop by and support Priscilla at She's Cookin'.
That's it for now...till we exchange a few words again...Peace!