Cucumber and Prune Carpaccio

It’s so hot! All I want to do is sit around and eat fresh fruits and veggies… or both at the same time with a delicious miso-ginger dressing. Yum! This is completely improvised, but so ridiculously simple and flavourful. It takes 5 minutes to prepare, so you don’t miss any of that amazing sun and nature going on outside.

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Here is what you need:

  • 1 cucumber
  • 3 prunes (peaches and nectarines would work too)
  • 1 tsp miso paste
  • 2 tsp sesame oil
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp maple syrup
  • 2 tbsp water
  • 1 inch fresh ginger, grated

Here is what you do:

  1. Clean the cucumber and prunes and cut them in thin slices. Place in a dish.
  2. Mix the miso, sesame oil, vinegar, syrup, water, and ginger. Make sure the miso is fully dissolved. Pour over your salad and enjoy!

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This is the perfect flavour combination: sweet, salty, sour and full of umami. The textures are also wonderful: crunchy cucumber contrasts with the smoothness of the prunes. Let me know if you try it out!

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Pour ce délicieux carpaccio de prune et de concombre, il vous faudra:

  • 1 concombre
  • 3 prunes
  • 1 c.à café de miso
  • 2 c. à café d’huile de sésame
  • 1/2 c. à café de vinaigre balsamique
  • 1/2 c. à café de sirop d’érable
  • 2 c. à table d’eau
  • 2 cm de gingembre frais, râpé
  1. Laver et couper en tranches fines le concombre et les prunes. Disposer en alternance dans une assiette creuse. Réserver.
  2. Mélanger le miso, l’huile de sésame, le vinaigre, le sirop d’érable, l’eau et le gingembre jusqu’à ce que le miso soit complètement dissout. Verser sur la salade et déguster!

 

Corn Chowder, the ultimate comfort soup?

The weather over here has been a little bit moody: rain, snow and fog. Spring is clearly waiting to make a grand entrance. Any day now! (I really hope!) So, with this going on outside, I really felt like some comfort food. And what is more comforting than some chowder?

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This soup does the trick! It is thick, spicy, creamy and simply amazing! It is also extra easy to make and is fairly quick to prepare. I really like that with the corral lentils, this soup makes for a complete meal. How easy!

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Here is what you need:

  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 3 potatoes, peeled and cubed
  • 3 cans of corn niblets, drained ( I use 341mL/ 12 oz cans, about 5 cups)
  • 2 cups of red corral lentils, rinsed and drained
  • 2 tbsp dark miso paste
  • 1/2 to 1 tsp of red chili pepper flakes
  • salt and pepper to taste
  • Toasted sesame seeds to garnish

Here is what you do:

  1. In a large pot, sauté the onion and garlic with 1/3 cup water.
  2. Add the potato chunks and mix well. Let cook for a few minutes.
  3. Add the corn and mix well. Pour some water so that the vegetables are just covered. Bring to a boil.
  4. Add the lentils and the hot pepper flakes. Give a quick stir. Add 4 cups of water. Let boil on medium heat until the lentils are completely cooked. Remove from the heat. Mix in the miso paste, and add salt and pepper to taste.
  5. With a wand mixer, pulse until most of the potato chunks are creamed. I like to leave some corn and potato chunks whole, but you could of course grind everything up.
  6. Serve hot with some sesame seeds.

You really have to try it out! It is so simple and incredibly delicious! This will definitively be a staple in our house from now on. I made enough so that we could bring some for lunch this week: yum!

Let me know if you try this out and what’s your favourite soup!