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

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.

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.

Crunchy Togarashi Zucchini Chips with Okonomiyaki Sauce

IMG_0304I made these Japanese style zucchini chips for lunch today. This crappy “summer” weather has me craving comfort food. It is so freaking cold. At least these crispy bites of goodness kept me warm. If you have never heard of Nanami togarashi, it is a Japanese chili and spice mix which is sold in most Asian stores. It contains chili pepper, orange peel, black sesame seeds, white sesame seeds, Japanese pepper, ginger and seaweed. It is a really balanced spice mixture. I normally use it when I make sushi.

This recipe is a small batch which serves 2 people.

Ingredients:

For the zucchini chips:

1 Zucchini, sliced into 1cm rounds

2 cups of panko breadcrumbs

1 cup of all-purpose flour

1 ½ tablespoons of Nanami Togarashi

1 tablespoon of white sesame seeds

Pinch of onion powder

Salt

2 eggs, beaten

For the Okonomiyaki Sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar

Extras:

1 cup of vegetable oil for frying the zucchini

Chopped chives for decoration (optional)

 

Whisk together all of the ingredients for the Okonomiyaki sauce in a medium bowl. Set aside until ready to serve.

Have the coating ready. Place the beaten eggs in a small bowl. Place the flour with a pinch of salt in another bowl. Finally have a bowl ready with the panko, togarashi, sesame seeds, a pinch of onion powder and a good pinch of salt (make sure to mix it with a fork).

Grab a zucchini piece and coat it in the flour, then the eggs and finally in the panko mixture. Repeat until all the zucchini pieces are evenly coated.

Pour the oil in a large pan over medium heat. Once the oil is hot, carefully fry the zucchini in batches until they become golden. This will only take about 2-3 minutes per batch. Place them over paper towels while you fry the rest.

Serve with the zucchini fries with the Okonomiyaki Sauce and some chopped chives. I also sprinkled a bit of extra togarashi on the sauce. Enjoy!

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.

 

My Festival Burger (Coconut Crusted Chicken Burger with Spicy Coriander Sauce & Caramelized Pineapple)

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Summer is around the corner and that also means that festival season has started. When I first moved to the Netherlands, outdoors festivals were one thing I was very eager to experience. My husband had already talked non-stop on how good they were here. Good music, dancing in the sun with my love and of course great food. I was sold! So when Hellmann’s asked me to create my own festival burger and share it with you, of course I said yes!

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I have not been shy about my love for burgers, veggie and meat alike. With festivals lasting about half a day, we would always end up satisfying our hunger with burgers. The smell of the grill would just draw us in. And what better topping to a burger than a creamy and tangy sauce that will get your taste buds going with every bite? That’s why I created this crunchy and juicy coconut crusted chicken burger served with caramelized pineapple and a tangy & spicy coriander sauce, which I made with Hellmann’s. It is summer on a bun!

Now to the fun part, you can win 2 tickets to De Parade (You can choose the location). The only thing you have to do, is write a comment under the Instagram post of this blog post telling me what your favorite festival burger with Hellmann’s would be. It can also be vegetarian. You have until next Friday July 1st to participate. I will then choose a winner and make her or his favorite festival burger into a recipe! The contest is now closed, winner was chosen on Instagram.

This recipe makes 4 burgers.

Ingredients:

For the chicken marinade:
400gr of chicken breast (about 2 pieces of chicken breast)
500ml of buttermilk
½ a teaspoon of salt
½ a teaspoon of onion powder
½ a teaspoon of garlic powder
½ a teaspoon of paprika powder

For the chicken coating:
55grs of shredded coconut, unsweetened (1 cup)
60grs of panko breadcrumbs (1 cup)
½ a teaspoon of garlic powder
½ a teaspoon of onion powder
½ a teaspoon of salt
4 eggs, beaten
115grs of all-purpose flour (1 cup)

For the caramelized pineapple:
250grs of ripe pineapple, thinly sliced
3 tablespoons of butter
3 tablespoons of sugar

For the spicy coriander sauce:
300grs of Hellmann’s
½ bunch of coriander
1 ½ tablespoons of sriracha sauce, or more to taste
Juice of ½ a lime

Extras:
300ml of vegetable oil to cook the chicken
40grs of wasabi arugula or any lettuce of your choice
4 buns of your choice
Garden cress for decoration (optional)

For this recipe, I marinated the chicken in buttermilk overnight. This is a step that you can skip but I do advise you to do it. It requires minimal effort. It will take you about 5 minutes and it is worth it. The buttermilk will help tenderize the meat and the result is a very flavorsome and moist chicken.

So the night before, I placed one piece of chicken breast in between parchment paper and flattened it with a rolling pin, especially on the thicker parts. You want the whole piece to have the same thickness so that it will cook evenly.

You can also use a meat tenderizer. Repeat for the other piece of chicken. Then slice each peace into 2 even pieces, so that you have a total of 4 patties.

Make the marinade. Place the buttermilk in a medium container or bowl. Add the salt, garlic powder, onion powder and paprika powder. Mix well and add the pieces of chicken. Cover it and let it rest overnight in the fridge.

The next day, start by making the spicy coriander sauce. Blend 300grs of Hellmann’s with the coriander, sriracha sauce and lime juice. You can also put it in the food processor. Transfer it to a small bowl and keep it in the fridge covered until ready to use.

To make the caramelized pineapple, melt the butter in a pan over medium heat. Then add the sugar, mix it for a minute and then add the pineapple. Swirl the pan from time to time until the pineapple caramelizes. This will take about 7 minutes. Set it aside.

Then prepare the coating for the chicken. Have one bowl ready with the beaten eggs. In another bowl, mix the dried coconut with the panko, onion powder, garlic powder and salt. Have another bowl ready with the flour.

Remove the chicken from the buttermilk marinade. First coat the chicken in the flour, then in the beaten eggs and finally in the coconut/panko mixture. Because I like it extra crispy, I did this twice per piece of chicken. Repeat until all 4 pieces of chicken are well coated.

Pour the vegetable oil in a large pan over medium-low heat. Once the oil is hot, fry the chicken. It is important that the oil is not super hot; otherwise the crust will get dark before the chicken is completely cooked through. This will take about 5-6 minutes per side, depending on the thickness of your chicken.

Once the chicken is fried, start to assemble each burger. Place a handful of wasabi arugula or lettuce of your choice on the bottom of your bun and then place the fried chicken on top. Top it with the spicy coriander sauce, caramelized pineapple and if you want also add some garden cress. Enjoy!

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 me on Snapchat: cravingsinams.