Curried Butternut Squash Soup

This is one I made up the other day as I didn't have the time to make the butternut rice pilaf recipe that I already have on here.  I didn't put too much curry powder in so the younger soup eating member of the family was able to eat it and it went down really well.

1 and a half onions chopped
2 cloves of garlic crushed
glug of olive oil
1 regular butternut squash - peeled and cut into chunks
1 teaspoon curry powder
1 can coconut milk
12oz of veg or chicken stock (add more or less stock to suit the desired result).

1. Saute the onions and garlic in the olive oil. 
2. Add the curry powder and fry for one or two minutes.
3. Add the butternut squash and coat with the oily onion mix.
4. Pour in the stock and coconut milk, bring to the boil and then simmer for about 20-30 mins.

5. Lovely served with some baked nan bread.

Coconut water

A very popular "sport/health" drink here in California, coconut water, is getting more and more attention by the day. We were at the LA triathalon a few weeks ago and it was all over the place. I wanted to look into it a bit more to see if its something I could give Sonny as an alternative to the sports drinks he craves at soccer to be the same as his friends.

It is a beneficial drink in terms of re-hydrating and replacing lost electrolytes. I believe it is more beneficial to drink this natural drink, than a manufactured sports drink especially for a youngster (an adult may be a different case) however like one of the researchers pointed out - water and a banana may be the most beneficial - in terms of rehydrating and replacing lost electrolytes. Coconut water has the added benefit of having a cleansing effect on the system.

Many doctors now recommend coconut water kefir (kefir is added to the coconut water,Kefir is an ancient cultured food rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins) in the treatment of autism and other neurological disorders, aiding in detoxification, rebuilding a strong digestive system, and establishing a healthy inner ecology.

Like all things, moderation is best. For young athletes, post exercise once or twice a week and for those with neurological conditions its probably best to talk with your physician or try small amounts to see how it goes. It may not be easy to get a youngster to drink this sour beverage, however there are flavored varieties on the market - you just need to check labels for how the flavor is added.

So far Sonny likes the flavored variety, post exercise, Mia prefers water! We will continue to use it.

http://en.wikipedia.org/wiki/Coconut_water

Kidding around the kitchen!

Whilst in Sonny's class room, helping out with a cooking lesson, I saw the kids use these fantastic cooking utensils. They really did work. They are brought to market here in the States by a wonderful lady called Lisa Fontanesi, chef and activist for better school lunches within LAUSD.

Check them out:

http://yhst-128276115412394.stores.yahoo.net/kidding-around-the-kitchen-cooking-utensils.html

Chocolate Zuchinni (Courgette) Cake

This cake, like most, goes down really well with kids and adults alike. The superior quality of cocoa the better the result. We often half the ingredients and make a smaller cake or cupcakes. Great use of zuchinni and no one would know they were in there!

1 1/4 cup plain flour

2 1/2 cups caster sugar

2/3 cup best quality cocoa powder

2 teaspoons bicarb of soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

4 eggs

1 1/2 cups vegetable oil

2 cups grated courgette

1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking tin. 2. In a medium bowl, stir together the flour, sugar, cocoa, bicarb, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and courgette until they are evenly distributed. Pour into the prepared tin. 3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the centre comes out clean. Cool cake completely before icing with your favourite icing.

Watermelon and Feta Salad

This is one of Jamie Oliver's recipes, and its a winner, great while watermelon is in season.

3/4 cup feta, crumbled
A bunch of mint, leaves only, any larger leaves torn
About half a large watermelon flesh, cut into chunks
1 small red onion, finely sliced
Extra-virgin olive oil

1.Combine the first four ingredients in a bowl. Drizzle over a little extra-virgin olive oil and sprinkle with freshly ground black pepper. Serve.

Mousaka stuffed Eggplant (Aubergines)

Delicious and nutritious, the quintessential purple vegetable. Bit fussy to make, but make in a bigger batch, freeze and it's worth the effort.

3 medium eggplants
3 tbsp olive oil
1 pound minced beef (or lamb)
2 medium red onions diced
4 garlic cloves crushed
grating of fresh nutmeg
1 cup veg stock
2tbsp fresh parsley
1/2 cup natural yogurt
1 buffalo mozzarella torn

1. Preheat oven to 200(C)400(F). Halve the eggplants, score the flesh with criss-cross lines and drizzle with half the olive oil. Roast in over for 20mins. Remove when flesh is cooked, cool then scoop out most of the flesh, leaving a .5cm layer.
2. Heat the remaining oil in a pan and brown the mince. Remove when brown and add the onion and garlic, saute until soft. Return the mince to the pan with the nutmeg, stock, passata and parsley, simmer for 20mins.
3. Mix the eggplant flesh with the mince mixture. Spoon the mince filling into the eggplant skins.
4. Mix the mozzarella with the yogurt then spoon over the top of the skins.
5. Preheat the oven to 180(C)350(F). Place the eggplants on a baking tray and bake for 20-25 mins till hot and slightly golden.
6. Serve with some nice green leaves.

Chicken kebabs

Best marinated overnight and served with rice and watermelon and feta salad! Broil or bbq for best results.



1 cup plain whole-milk yogurt (preferably thick Greek-style
1/2 cup fresh lemon juice
6 garlic cloves, crushed
1 teaspoon turmeric
2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
metal or wood skewers

1. Mix all of the ingredients, minus the chicken in a large bowl with a pinch of salt and pepper.
2. Add the chicken and cover with foil, refrigerate at least 8 hours or overnight.
3. Thread chicken pieces onto skewers. Grill or bbq for 4-6 mins.

Kale chips and Agave Lemonade

These two recipes came home from Sonny's wonderful cooking and gardening teacher Carmen at school, and they are such a big hit with all the family I have to share them.

Agave Lemonade

1 cup lemon juice
2/3 cup agave syrup (use less if you like as its v sweet)
6 cups water
ice
sliced lemons and mint for garnish

1. Combine the lemon juice, agave and water in a pitcher.
2. Stir to combine.
3.Pour over ice and serve.

Kale Chips
Kale is high in calcium and other minerals that your body needs. Dark green leafy vegetables are some of the healthiest foods you can eat.

De-stem stalks of curly or any kind of kale (here we buy the russian variety which is a bit purple as it is less bitter, but we have also use the traditional green and it is still great). Wash and spin or completely dry with towels. Massage olive oil into all pieces of kale only to lightly coat each piece. Toss in a little salt. Lay out one layer on a cookie sheet and bake until crispy at 350 (175) degrees.