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Cheesy Jerusalem Artichoke Soup with Crunchy Smoked Paprika Quinoa, Fried Onions & Kale Chips

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I’ve been looking forward to the start of the season for Jerusalem artichokes and last week I saw them at the market for the first time. I wanted to make a sort of loaded potato soup but with Jerusalem artichokes. To make the quinoa crunchy, I first boiled it and then roasted it in the oven with some spices. Love the flavor that the smoked paprika gives the quinoa. Also topped the soup with some kale chips and store-bought fried onions.

This recipe serves 2.

Ingredients:

For the crunchy smoked paprika quinoa:

1/3 cup of quinoa, I used a mix of white, red and black

1 tablespoon of olive oil

½ teaspoon of smoked paprika

Pinch of celery salt

Pinch of onion powder

Pinch of celery salt

Pinch of garlic powder

Pinch of salt

For the kale chips:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of cayenne

Pinch of salt

For the soup:

1 tablespoon of olive oil

2 garlic cloves, minced

1 white onion, chopped

750grs of Jerusalem artichokes, peeled and chopped

1 litter of vegetable stock

250gr of cream

175grs of shredded Gouda or any cheese you would like

Salt to taste

Extra:

½ a cup of crispy fried onions, I bought already made (optional)

 

Preheat your oven to 180C/350F. Line your oven sheet with parchment paper.

Start by making the quinoa. Rinse it under cold water and then place it in a medium pot. Add about 1 ½ litters of boiling water and let it cook over medium heat for 12 minutes. Then drain it.

Transfer the cooked quinoa into a bowl. Add the olive oil, spices and mix well. Spread it in a single layer over your prepared baking sheet. Roast it for 20 minutes, then stir it. Finally roast it for an extra 10 minutes. Transfer the quinoa to a small bowl and set it aside. Lower your oven temperature to 150C/300F.

Star making the soup. Pour one tablespoon of olive oil in a medium pot. Once the oil is hot, add the onions and cook them until they become translucent. Then add the garlic and cook for an extra minute. Add the Jerusalem artichokes and the vegetable stock. Let it cook for 20 minutes.

While the soup is cooking, start making the kale chips. Massage the kale with olive oil, cayenne and salt. Line your oven sheet with parchment paper and spread the kale in a single layer. Bake for 15 minutes. Then set it aside until ready to serve.

Going back to the soup; once the 20 minutes are done, add the shredded cheese and blend it until smooth. Finally add the cream, mix well and add salt to taste.

Serve the soup with some crunchy quinoa, kale chips and fried onions.

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Roasted Red Pepper Linguine with Pecan Crumbs

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Autumn has settled in and with it winter-like temperatures for me. So I turn to my trusted carbs to keep me cozy. The combination of roasted bell peppers and caramelized onions in the sauce, and the topping of toasted breadcrumbs with pecans and spices, make a wonderful combination of flavors. To save time, I bought the bell peppers already roasted.

This recipe serves 3.

Ingredients:

For the pecan crumbs:

2 tablespoons of olive oil

½ cup of pecans, finely chopped

1/3 cup of breadcrumbs

1 tablespoon of oregano

Pinch of garlic powder

Pinch of onion powder

Pinch of cayenne

Salt

Pepper

For the sauce:

3 tablespoons of olive oil

3 white onions, thinly sliced

2 cloves of garlic, minced

½ teaspoon of celery salt

4 roasted bell peppers, peeled and deseeded

250ml of cream

40grs of grated Parmesan

Extras:

350grs of linguine or the pasta of your choice

Extra parmesan for serving

 

Start by making the pecan crumbs. Place 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the pecans, oregano, breadcrumbs, salt, pepper, garlic powder, onion powder and cayenne. Stir for a few minutes until the breadcrumbs are toasted. Keep an eye on it so it doesn’t burn. Adjust the seasoning to your taste. Transfer it to a bowl and set it aside.

For the sauce, place 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the onions and lower the heat to low. Cook for about 16 minutes, stirring from time to time until the onions are caramelized. Then add the garlic and cook for 1 more minute. Add the celery salt and roasted peppers. Blend until smooth.

Start cooking your pasta according to the package instructions.

Then add the cream and parmesan to the bell pepper sauce over medium heat. Let it reduce for about 3 minutes. Taste for salt and turn off the heat.

Drain the pasta and add it to the pan with the sauce. Toss or stir to coat the pasta.

Divide it into 3 plates and serve with the pecan breadcrumbs and extra parmesan

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Creamy Mushroom Pasta with Spinach & Burrata

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My cravings for burrata started stalking me again. I usually just eat it with toast, but this time I used it to top a creamy mushroom pasta. A super easy and comforting dish now that the temperature is dropping. I’m already looking forward to spring and it’s not even winter yet. Brr!

This recipe serves 2.

Ingredients:

250gr of the pasta of your choice, I used squid ink spaghetti

4 tablespoons of butter

1 tablespoon of olive oil

3 shallots, chopped

2 cloves of garlic, minced

250grs of chestnuts mushrooms, chopped

1 cup of white wine

250grs of cream

60grs of baby spinach

1 burrata

 

Place the butter and the olive oil in a large pan over medium heat. Once the butter has melted, add the shallots and cook them until they become translucent. Then add the garlic and mushrooms. Cook them until the mushrooms are soft.  In the meanwhile, cook the pasta as instructed on the package.

Then add the white wine to the mushrooms and stir until half of it has evaporated. Add the cream, and season with salt and pepper. Cook for a couple of minutes and then add the spinach. Stir until the spinach has wilted. Taste for salt and pepper.

Serve with a piece of burrata. Drizzle some olive oil on the burrata and sprinkle some freshly ground pepper. Enjoy!

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Pecan Pasta Sauce

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pecan pasta

I love this rich pecan sauce. It’s not something I eat very often but when I do, it is so satisfying. Especially during these cold months.  It is one of those dishes that I would ask my mom to make me as a kid. But with time I kind of forgot about it.  It is not until a couple of years ago that I started to make it. It is super easy to make.This recipe serves 3.

Ingredients:

3 medium white onions, sliced

2 tablespoons of olive oil

4 sprigs of thyme

1 garlic clove, minced

100gr of pecans, chopped

250ml cream

½ cup of milk

40gr of grated parmesan

Salt to taste

Pepper to taste

¼ cup of the pasta cooking water

400gr of the pasta of your choice

 

Over medium heat, add the olive oil to a large pan. Add the sliced onions and thyme. Cook for 5 minutes, stirring from time to time. Then lower the heat and cook for another 4 minutes.  Add the garlic, pecans, cream and milk. Stir and then put it all in a blender. Add the grated parmesan and blend.  Add salt and pepper to taste.

Cook the pasta as instructed on the package.  Reserve ¼ cup of the pasta cooking water to loosen up the sauce.

Add the reserved pasta water to the sauce and mix until combined.

Mix the cooked pasta with the sauce and serve it right away. If you want, you can add a bit of chopped pecans and some thyme leaves to decorate the plate.