Orgasmik Cooking https://orgasmikcooking.com Looking at food in a whole new way Tue, 16 Jul 2019 12:32:48 +0000 en-US hourly 1 https://wordpress.org/?v=5.0.22 137313149 Grilled Sesame Shrimps with Cannellini, Chives & Ginger Dip https://orgasmikcooking.com/grilled-sesame-shrimps-with-cannellini-chives-ginger-dip/ https://orgasmikcooking.com/grilled-sesame-shrimps-with-cannellini-chives-ginger-dip/#respond Tue, 16 Jul 2019 12:32:48 +0000 https://orgasmikcooking.com/?p=2162 Easy, fast, tasty recipe ready in less than 10 minutes. A unique combination of flavors, where the Mediterranean and Middle Eastern ingredients blend perfectly together. Ingredients: (1 Serving) 5 Large Shrimp Tail on 5 Tbsp. Sesame Seeds 1 Tbsp. Extra Virgin Olive Oil Pinch Salt For the dip: 1 Cup Canned White Cannellini Beans (well drained)...

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Easy, fast, tasty recipe ready in less than 10 minutes. A unique combination of flavors, where the Mediterranean and Middle Eastern ingredients blend perfectly together.

Ingredients: (1 Serving)

5 Large Shrimp Tail on

5 Tbsp. Sesame Seeds

1 Tbsp. Extra Virgin Olive Oil

Pinch Salt

For the dip:

1 Cup Canned White Cannellini Beans (well drained)

1 Tbsp. Grated Ginger

1 Tbsp. Chives

1 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Aged Balsamic Vinegar

Pinch Salt

Method:

  1. Heat a grilling pan and brush the shrimps with the extra virgin olive oil, season it with a pinch of salt then coat it with sesame seeds.
  2. When the pan is hot enough, place the shrimp on and cook a couple of minutes each side till sesame turn golden brown.
  3. In a food processor place the cannellini beans, chives, ginger, extra virgin olive oil, pinch of salt then blend it all until creamy like a hummus.
  4. Taste it, adjust with salt or more ginger if necessary, transfer it into the center of the plate, add on top few drops of the aged balsamic vinegar, place the shrimps around.

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Baked White Fish Fillets with Orange, Ginger, Fennel, Olives & Cherry Tomatoes https://orgasmikcooking.com/baked-white-fish-fillets-with-orange-ginger-fennel-olives-cherry-tomatoes/ https://orgasmikcooking.com/baked-white-fish-fillets-with-orange-ginger-fennel-olives-cherry-tomatoes/#respond Wed, 10 Jul 2019 12:20:21 +0000 https://orgasmikcooking.com/?p=2155 Even using simple and inexpensive white fish fillets, (unless you want to use Branzino or Grouper or Trout) you can impress and delight your guests with this delicious, light and tasty combination of Mediterranean flavors…and all in about 20 minutes of cooking time!! Ingredients: (1 Serving) 4 Tbsp. Extra Virgin Olive Oil 1 or 2...

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Even using simple and inexpensive white fish fillets, (unless you want to use Branzino or Grouper or Trout) you can impress and delight your guests with this delicious, light and tasty combination of Mediterranean flavors…and all in about 20 minutes of cooking time!!

Ingredients: (1 Serving)

4 Tbsp. Extra Virgin Olive Oil

1 or 2 White Fish Fillets Thornless

1 Large Orange

2 Tbsp. Fresh Ginger (grated)

1 Cup Julienned Fennel

8 Mixed Pitted Mediterranean Olives

5 Cherry tomatoes halved

4/5  Sprigs of Fennel

Salt

Method:

  1. Preheat the oven at 375 F. In a baking tray spread 3 tbsp. of the extra virgin olive oil then the fish fillets. Season it with a pinch of salt, few springs of fennel, 1 Tbsp. extra virgin olive oil and topped with 3 slices of orange.
  2. Distribute the rest of the ingredients- ginger, olives and tomatoes all around the fish adding a pinch of salt on the cherry tomatoes, the zest and the juice from the remained orange.
  3. Transfer the tray into the oven, bake it for about 15/20 minutes depending on the thickness of your fish.
  4. Once done, set in a plate as shown on the pic and it’s ready to eat.

 

 

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Mini Potatoes & Tuna Croquettes Popsicles https://orgasmikcooking.com/mini-potatoes-tuna-croquettes-popsicles/ https://orgasmikcooking.com/mini-potatoes-tuna-croquettes-popsicles/#respond Wed, 03 Jul 2019 22:37:10 +0000 https://orgasmikcooking.com/?p=2147   After creating the Arancini Popsicles, it was time for another flavor bomb popsicle that goes together wonderfully. Potatoes and tuna mixed with onion, seasoned with ground mustard powder and mozzarella cheese, coated with Panko breadcrumbs and fried. Light, tasty and savory. Ingredients : (10/12 servings) 1/3 Onion finely chopped 5 Oz Canned Albacore Tuna...

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After creating the Arancini Popsicles, it was time for another flavor bomb popsicle that goes together wonderfully. Potatoes and tuna mixed with onion, seasoned with ground mustard powder and mozzarella cheese, coated with Panko breadcrumbs and fried. Light, tasty and savory.

Ingredients : (10/12 servings)

1/3 Onion finely chopped

5 Oz Canned Albacore Tuna in oil (well drained)

3 Tsp. Mustard Powder

4 Tbsp. Mozzarella Cheese Shredded

3 Eggs Whisked

3 Cups Breadcrumbs (I used Panko)

Salt & Pepper to season

Vegetables Oil to Fry

Method :

  1. Boil the potatoes with the skin off, then mash and transfer it in a bowl. Let cool down.
  2. Add onion, mustard powder, tuna to the potato mash and season it with salt and pepper, then mix all well.
  3. Take the popsicle mold and fill it with the mixed ingredients adding the mozzarella cheese in the center.
  4. Press down having a flat surface, insert the wooden stick, then place the molds into the freezer for about 1 and a half hour.
  5. Remove from the freezer and from the molds, then toss it each one in a whisked eggs mixture then coating it on well with breadcrumbs.
  6. Frying it hot oil until reaching a golden color. Serve immediately and enjoy.

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Turmeric, Kale, Chickpeas, Cherry Tomatoes Brown Rice https://orgasmikcooking.com/turmeric-kale-chickpeas-cherry-tomatoes-brown-rice/ https://orgasmikcooking.com/turmeric-kale-chickpeas-cherry-tomatoes-brown-rice/#respond Mon, 24 Jun 2019 15:15:27 +0000 https://orgasmikcooking.com/?p=2138 A nutrient-rich vegan dish that is easy to make and deliciously tasty. It comes together in less than 15min, making it a perfect weekday dinner or meal prep dish. Healthy, not fussy, and simply Orgasmik. Ingredients: ( Serving for 2) 1 Cup Brown Rice 4 Tbsp. Extra Virgin Olive Oil 1/2 Onion Julienned 2 Cloves...

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A nutrient-rich vegan dish that is easy to make and deliciously tasty. It comes together in less than 15min, making it a perfect weekday dinner or meal prep dish. Healthy, not fussy, and simply Orgasmik.

Ingredients: ( Serving for 2)

1 Cup Brown Rice

4 Tbsp. Extra Virgin Olive Oil

1/2 Onion Julienned

2 Cloves Garlic

1 Tsp. Fresh or Dry Crushed Red Chili Pepper

4 Tbsp. Turmeric Powder

1 Tbsp. Mixed Dry Seasoning Herbs

1 1/2 Cans of Organic Chickpeas

2 Cups of Cherry Tomatoes or Diced Tomatoes with its juice

8 Cups of Raw Organic Kale Chopped

Salt & Pepper

Method:

  1. While you are cooking the rice per directions, in a large pan or wok, add the extra virgin olive oil and warm it up for about one minute, then add the onion. Let it soften then the garlic and chili pepper.
  2. Stir at medium heat, pour in the chickpeas drained from their water (but keeping some on the side). Cook for about 2 minutes, add the tomatoes, herbs, and turmeric. Season it with salt, stir constantly for a minute then add the saved chickpea water. Cooking all for about 3/4 minutes.
  3. Throw in the chopped kale, adjust with salt and pepper, add a bit of hot water, stir all and let cook for about 5/6 minutes adding hot water when it gets dry.
  4. Once brown rice is done cooking, transfer it into the pan or wok with the rest of the ingredients, mix well and add a spoon of extra virgin olive oil. Serve immediately.

 

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Bucatini All’Amatriciana https://orgasmikcooking.com/bucatini-allamatriciana/ https://orgasmikcooking.com/bucatini-allamatriciana/#respond Mon, 10 Jun 2019 12:05:52 +0000 https://orgasmikcooking.com/?p=2130 One of the most famous and traditional Roman recipes which comes from the cucina povera (poor cuisine). A simple pasta from the Amatrice town of Italy, Amatriciana sauce is a recipe that should be learned and enjoyed but to do that it’s essential to use the keys ingredients of the original recipe: guanciale (Italian cured...

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One of the most famous and traditional Roman recipes which comes from the cucina povera (poor cuisine).

A simple pasta from the Amatrice town of Italy, Amatriciana sauce is a recipe that should be learned and enjoyed but to do that it’s essential to use the keys ingredients of the original recipe: guanciale (Italian cured pork cheek or jaw), and not pancetta or bacon (please!!); Pecorino and not Parmigiano; and lastly, peeled plums tomatoes crushed by hands and not tomato purée. Follow my recipe and you will thank me later.

 

Ingredients : (2 servings )

200 Gr Bucatini pasta ( you can sub with spaghetti or rigatoni )

2Cups of Diced Guanciale (pork jowl or cheeks alternatively use Pancetta)

1 Tsp. Crushed Red chili pepper fresh or flakes

2 Tbs. Extra Virgin Olive Oil

28 Oz Can Peeled Tomatoes with juices, crushed by hand

4 Basil leaves

Salt

1/2  Cup finely grated Pecorino Romano Dop cheese

Method :

  1. Heat a medium pan or skillet at medium heat, then add the guancial. No oil needed due the fat released by the guanciale. Sauté until golden and crisp about 3/4 minutes. Remove it from the pan and set on the side.
  2. In the same pan/skillet add the extra virgin olive oil, warm it up for a minute then add the crushed red pepper and the tomatoes. Season it with salt and the entire basil leafs, you will remove it at the end when sauce is ready (or you can leave).
  3. After 3/4 minutes add the guanciale saved and cook together until sauce thickens stirring occasionally.
  4. Meanwhile, bring a large pot of water to boil. Season with salt; add the bucatini and cook following the package instructions, draining it one minute less of the time, preserve always a little bit of the boiled water.
  5. Transfer the pasta into the pan/skillet with the sauce, add a cup or less of the boiled water, toss vigorously to coat. Add half of the pecorino cheese and if necessary  a little more of the pasta water. Stir, serve immediately and spinkle the remaining cheese on each dish.

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Baked Rotelline with Zucchini, Anchovies, Mozzarella & Parmigiano Cheese https://orgasmikcooking.com/baked-rotelline-with-zucchini-anchovies-mozzarella-parmigiano-cheese/ https://orgasmikcooking.com/baked-rotelline-with-zucchini-anchovies-mozzarella-parmigiano-cheese/#respond Fri, 31 May 2019 22:20:29 +0000 https://orgasmikcooking.com/?p=2122 I know many people dislike anchovies but you won’t taste it as the main flavor at all. It goes perfect with this recipe, balancing the sweetness of the zucchini and combines perfectly with the cheeses. The good thing is that if you have some of this pasta leftover, the day after is even better—just warm...

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I know many people dislike anchovies but you won’t taste it as the main flavor at all. It goes perfect with this recipe, balancing the sweetness of the zucchini and combines perfectly with the cheeses. The good thing is that if you have some of this pasta leftover, the day after is even better—just warm it up in the oven or air fryer!

Ingredients: (4 servings)

6 Tbs. Extra Virgin Olive Oil

250 Gr Rotelline pasta (you can substitute with fusilli)

3 Zucchini medium size

1/2 Onion finely chopped

1 Garlic clove

6 Basil leaves

6 Anchovies Fillets in oil

8 oz Mozzarella Cheese diced or shredded

2 Cups Grated Parmigiano Reggiano or Grana Padano

1 Cup Breadcrumbs

Salt and Pepper

Method:

  1. In a medium tall pot, bring water to boil. Add salt then throw in the pasta and cook 2 minutes shorter than what the method instruction says. Drain the pasta, transfer it in a tray add a drizzle of oil, mix the pasta well and let cool down.
  2. In a large pan at medium heat, add the extra virgin olive oil, warm it up then add the onion. Stir for a couple of minutes then add the garlic clove. When both reach a golden color, add the sliced zucchini.
  3. Turn the heat at high, sauté the zucchini seasoning it with salt and pepper. Add some warm water, cook it for about 4 minutes, add the basil, stir it and turn the it off.
  4. In a food processor, place the cooked zucchini with all the juice leftover. Add the anchovies then blend it all at the max speed until creamy. Transfer the sauce into the rotelline pasta, mix all well.
  5. In a round no-stick baking tray,  make one layer of rotelline pasta covering all the tray surface. Top with half of the mozzarella and parmigiana cheese. Repeat making the second layer then add breadcrumbs and transfer it into a pre heated oven (400 F).
  6. Bake it for about 6/7 minutes then broil it for 2/3 minutes to get the crunchiness on top.

This pasta is good or even better the day after just needs to re-warmed up.

 

 

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Casarecce with Arugula Pesto, Shrimp Ragu’ and Lemon Zest https://orgasmikcooking.com/casarecce-with-arugula-pesto-shrimp-ragu-and-lemon-zest/ https://orgasmikcooking.com/casarecce-with-arugula-pesto-shrimp-ragu-and-lemon-zest/#respond Sat, 18 May 2019 23:31:35 +0000 https://orgasmikcooking.com/?p=2114 This combination of ingredients and flavors will surprise you and your palate! Fresh, light, tasty, zesty.. a summery pasta dish that you will love to have again and again. Ingredients : ( 2 Servings ) 200 Gr Casarecce pasta (I used Barilla brand) 4 Cups Arugula 1 Clove Garlic 1/4 Cup Halved Almonds 3 Tbsp. Pecorino...

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This combination of ingredients and flavors will surprise you and your palate! Fresh, light, tasty, zesty.. a summery pasta dish that you will love to have again and again.

Ingredients : ( 2 Servings )

200 Gr Casarecce pasta (I used Barilla brand)

4 Cups Arugula

1 Clove Garlic

1/4 Cup Halved Almonds

3 Tbsp. Pecorino Romano Dop ( alternatively Parmigiano Reggiano Dop)

8 Tbsp. Extra Virgin Olive Oil

1 Lemon (take the zest than use the juice)

14 Medium/Large Shrimp

Salt and Pepper

Method :

  1. In a medium tall pot bring water to a boil. Add salt, then the pasta. Stir for a minute then occasionally.
  2. Meanwhile in a pan add two tbsp. of extra virgin olive oil, warm it up then add six of the chopped shrimp, and the  leave the remaining 8 whole to set around the pasta. Sauté the shrimp at high heat for a couple of minutes.Add a pinch of salt and pepper, then squeeze the juice of the lemon. Turn the heat off and put the pan on the side. Preserve the zest of the lemon to sprinkle at the end on top of the pasta.
  3. In a food processor, add the garlic and almonds. Mix it at high speed for a minute than add the arugula, pecorino cheese and the rest of extra virgin olive oil. Adjust it with a pinch of salt and pepper. Mix it all until it becomes a pesto.
  4. Pasta is ready to drain,  and don’t forget to leave a bit of the pasta water to add into the sauce when you start to toss the pasta. Add the shrimp ragu’ (chopped) and keep the rest of the whole shrimp to garnish the pasta. Mix all, than sprinkle the lemon zest on top. Ready to serve and eat.

 

 

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Spaghetti with Tuna, Capers & Olives https://orgasmikcooking.com/spaghetti-with-tuna-capers-olives/ https://orgasmikcooking.com/spaghetti-with-tuna-capers-olives/#respond Wed, 08 May 2019 12:05:25 +0000 https://orgasmikcooking.com/?p=2103 This recipe comes together in less than 10 minutes. Just getting back from vacation, with the fridge and pantry almost empty. Found a can of tuna, half a jar of capers and mixed olives, a box of spaghetti, a few garlic cloves and a small bunch of flat parsley. Extra virgin olive oil and red chili pepper...

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This recipe comes together in less than 10 minutes. Just getting back from vacation, with the fridge and pantry almost empty. Found a can of tuna, half a jar of capers and mixed olives, a box of spaghetti, a few garlic cloves and a small bunch of flat parsley. Extra virgin olive oil and red chili pepper are never missing in my kitchen. Put it all together and it was simply Orgasmik!!

Ingredients : (2 Servings)

200 Gr Spaghetti

2 Garlic Cloves

6 Tbsp. Extra Virgin Olive Oil

1 Tsp. Red Crushed Chili Pepper

2 Tbsp. Fresh Italian Flat Parsley finely chopped

4 Oz Can Yellowfin Tuna in olive oil

2 Tbsp. Tiny Capers well drained

1/2 Cup Mixed Pitted Olives Halved

Sea salt

Method :

  • Fill a medium tall pot with water and bring it to boil. Add a good amount of sea salt and place the spaghetti in. Stir occasionally. Follow the cooking instructions, usually spaghetti, depending from brand to brand, takes 9 to 10 minutes to be ready and drained “al dente.”
  •  In a medium heated saucepan, drizzle extra virgin olive oil and warm it up then add the garlic (chopped or whole to be removed, it’s up to you), then add the red chili pepper. After about one minute, add  in the tuna (drained from the excess oil of the can), stir for one/two minutes, then add capers and olives. Stir all, add some water from the pasta, and cook for 4/5 minutes making sure it doesn’t get dry.
  • Add 1 tablespoon of fresh chopped parsley and turn the heat off.
  • Drain spaghetti making sure to always preserve a bit of water to add into the sauce. Transfer the pasta into the saucepan, turn the heat back on, add the remaining extra virgin olive oil and sauté the spaghetti or stir it with two forks. Serve immediately, sprinkle the rest of fresh parsley. Buon Appetito!

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Mini Arancini Rice Popsicles https://orgasmikcooking.com/mini-arancini-rice-popsicles/ https://orgasmikcooking.com/mini-arancini-rice-popsicles/#respond Sun, 21 Apr 2019 12:44:42 +0000 https://orgasmikcooking.com/?p=2091 There is no limit to creativity, cue in this savory hot version of a popsicle!! Arancini rice balls are usually round or pear shaped, but not this time. This cute as a button popsicle has a crispy exterior with a tasty mushroom and pancetta filling. Perfect as finger food or for a fancy addition to...

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There is no limit to creativity, cue in this savory hot version of a popsicle!!

Arancini rice balls are usually round or pear shaped, but not this time. This cute as a button popsicle has a crispy exterior with a tasty mushroom and pancetta filling. Perfect as finger food or for a fancy addition to a buffet to impress your guests.

Ingredients: (6 servings)

1 Cup Arborio Rice

1/3 Onion finely chopped

6 Tbsp. Extra Virgin Olive Oil

1 Garlic Clove

2 Tsps. Saffron pistils

1/4 Cup Pancetta Diced (you can substitute with ham or prosciutto)

1 Cup Mushrooms Diced

1 Glass White Wine

1 Rosemary Stalk

2 Tbsp. Grated Parmigiano Reggiano or Grana Padano

1 Cup Mozzarella Cheese Shredded or Diced

4 Cups Hot Vegetables Broth

2 Cups Panko Crumbled Bread

3 Eggs

Salt and Pepper

Sunflower Oil (enough for frying)

Popsicles Mold (see pics)

Method:

  • In a pan fryer, heat up 1 Tbsp. of Extra Virgin Oil at medium heat then add the pancetta. Let it fry until nice and crispy. Remove from the pan and let cool down aside.
  • In the same pan add 2 Tbsp. of Extra Virgin Oil, then the whole peeled garlic clove and the rosemary stalk. Wait about a minute, then add the mushrooms. Stir at high heat for a minute. Blush it with 1/2 of the half glass of white wine.
  • Once the wine has evaporated, season with a pinch of salt and pepper. Turn the heat off, then remove the garlic clove and the rosemary stalk. Take the pancetta back in the same pan and mix it with the mushrooms.
  • Next step- cooking the rice as you normally would (per cooking instructions) and mix in the mushroom/pancetta mixture with the parmigiano. Once done, let cool it down.
  • Take the popsicles mold, and start filling with a spoonful of the rice/mushroom mixture and place mozzarella cheese in the center of each molding. Cover it evenly all through the surface.
  • Transfer the popsicle molds into the freezer for 1 hour or a little bit more. Once frozen, take each popsicle one at the time, soaking it in a egg wash mixture seasoned with a pinch of salt and pepper. Then coat it with the panko breadcrumbs.
  • Once you have done the same operation with the rest of the popsicles, start to frying it using a saucepan with sunflower oil, bring it to the right hot temperature (170/180F). Fry one at the time then set on a kitchen towel paper. Ready to eat.

 

 

 

 

 

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Organic Velvety Golden Beets Soup https://orgasmikcooking.com/organic-velvety-golden-beets-soup/ https://orgasmikcooking.com/organic-velvety-golden-beets-soup/#respond Sun, 14 Apr 2019 15:03:05 +0000 https://orgasmikcooking.com/?p=2083 I usually don’t use the golden beets (typically I use the red beets) but I have to say  it was love at first spoonful of this velvety soup. The sweetness of the beets combined with the scallions and the slightly tangy flavor of the crumbled goat cheese, makes this soup win a Gold medal! Ingredients:...

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I usually don’t use the golden beets (typically I use the red beets) but I have to say  it was love at first spoonful of this velvety soup.

The sweetness of the beets combined with the scallions and the slightly tangy flavor of the crumbled goat cheese, makes this soup win a Gold medal!

Ingredients: (2 servings)

4 Tbsp. Extra Virgin Olive Oil

4 Organic Golden Beets

4 Stalks Green Onions or Scallions (leave some chopped for decoration)

2 Cloves Garlic

4 Cups Organic Vegetables Broth

2 Tbsp. Crumbled Goat Cheese

Salt and Pepper for seasoning

Method:

  • In a medium-large pot, heat the extra virgin olive oil, add the chopped green onion and then the garlic cloves.
  • Stir at medium heat for a couple of minutes, add the golden beets (peeled and diced), season it with salt and pepper to your taste. Stir constantly for 2/3 minutes then pour in the hot vegetable broth, cooking all for about 40/45 minutes or until the beets gets tender.
  • Once done, blend it all with a food processor making sure the texture is velvety and smooth. Serve in a cup or bowl, top the chopped scallion left and the crumbled goat cheese.

 

 

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