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TURMERIC BROTH DETOX SOUP

TURMERIC BROTH DETOX SOUP

INGREDIENTS

  • TURMERIC BROTH DETOX SOUP
  • 1-2 tablespoons oil
  • 1 onion- diced
  • 2 tablespoons ginger, finely minced
  • 4-5 garlic cloves- minced
  • 2 teaspoon turmeric powder (or 3 teaspoons fresh grated)
  • ¼ teaspoon mustard seed (optional)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 4 cups water
  • 4 cups veggie or chicken stock
  • 1 teaspoon salt
  • ⅛ – ¼ teaspoons chipotle powder or cayenne, or to taste
  • 1 teaspoon apple cider vinegar or lime or lemon juice
  • Optional Soup Additions:
  • Middle Eastern “Minestrone”
  • ½ cup basmati rice (dry) or pasta, quinoa (or 1½ cup cooked)
  • ½ cup little dry lentils (or 1 cup cooked)
  • 1 cup cooked garbanzo beans (or canned, drained)
  • 1 can diced fire roasted tomatoes
  • cilantro as garnish
  • Chickpea Cauliflower Kale Noodle
  • 1- 2 cups cooked chickpeas (or chicken)
  • 4 ounces dry noodles
  • 1-2 cups chopped cauliflower
  • 2 large handfuls chopped kale
  • Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lime
  • Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens
  • INSTRUCTIONSTURMERIC BROTH DETOX SOUP
  1. In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
  2. Add ginger. Lower heat to medium and saute 5 minutes until it begins to brown, stirring often.
  3. Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
  4. Add water, stock and salt.
  5. Bring to a simmer.
  6. Add vinegar or citrus.
  7. Taste. Adjust salt, acid and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
  8. Remember uncooked pasta and beans will double or triple in size, so add moderately.
  9. Remember to think and be sensible about cooking times for each ingredient you add.
  10. (see notes in post )
  11. Also, if you are cooking the broth for longer periods of time, uncovered, remember it will reduce, intensifying the flavor and salt, so you may need to add more water.

BREAKFAST STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME 1
INGREDIENTS

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME2

  • 1 loaf crusty sourdough or french bread
  • 4-5 slices bacon (optional)
  • 1 tablespoon oil
  • 1 onion – very thinly sliced into rings
  • 1-2 Tablespoons butter
  • 1 pound mushrooms sliced
  • 3 Tablespoons fresh thyme leaves
  • 10 large eggs
  • 1 ½ cups whole milk (or half and half)
  • 1 cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4-6 ounces goat cheese
  • thyme sprigs for garnish.
  • 1½ cups grated gruyere, jack, mozzerella cheese
INSTRUCTIONS

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME3

  1. Preheat oven to 400F
  2. Cut bread in to ¾ inch cubes, lay on a baking sheet, and toast in the oven for 10 minutes.
  3. If adding bacon, spread out on a foil lined baking sheet and bake in the oven for 20 minutes or until crisp. (Blot, then cut into small pieces)
  4. In a large skillet, heat oil over medium high heat. Add thinly sliced onions. Saute, mixing often for 2-3 minutes, then turn heat down to medium low, continuing to cook until golden and tender; about 10 minutes. In another large skillet, heat butter over medium heat. Add sliced mushrooms and cook until tender, about 10 minutes. Add fresh thyme and a generous 3 finger pinch of salt and pepper. Add the caramelized onions to the mushrooms and set aside.
  5. In a medium bowl, whisk eggs, milk, sour cream, salt, and pepper.
  6. In a large bowl, add the toasted cubed bread. To this, add the mushroom-onion-thyme mixture and bacon crumbles if using. Add the grated cheese and ⅔ of the crumbled goat cheese (saving the rest for the top), and gently mix.
  7. Pour in the eggs and give a gentle stir. Let stand for 5 minutes.
  8. Stir again and pour into a well greased 4 quart baking dish. (At this point you could refrigerate overnight).
  9. Cover with foil and place the 400 F oven and bake 35 minutes, Uncover, lower heat to 375 F and continue baking 20-30 more minutes until puffed and golden. During the last 10 minutes of baking, scatter the remaining goat cheese over the top and let it melt.
  10. Garnish with a few thyme sprigs.

Panda Express Chow Mein Copycat

Carmencitta Magazine - Panda Express Chow Mein Copycat 1

Carmencitta Magazine - Panda Express Chow Mein Copycat 2Ingredients:

1 lb packaged yakisoba
3-4 tablespoons oil
1/2 yellow onion, sliced
8 oz cabbage, sliced
2 oz celery, cut into small pieces
2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce

 

 

Carmencitta Magazine - Panda Express Chow Mein Copycat3Method:

Discard the seasoning packages of the yakisoba noodles. Loosen up the yakisoba and set aside.

Heat up a wok or skillet over high heat, add the oil when it’s heated. Add the onion, cabbage, and celery into the wok, stir fry and toss continously until the vegetables become soft and some of them are sligthly charred. Add in the noodles and stir a few times before adding the soy sauce and oyster sauce. Stir continuously to combine all the ingredients in the wok. Dish out and serve immediately.

Christmas Shrimp Tree

Ingredients
8 servings 128 cals

1 bunch beet greens
1 slice process American cheese
1 pound cooked medium shrimp with tails intact
1 can baby corn, drained
1 can whole black olives, drained
1 jar pimiento-stuffed green olives, drained
1 can jalapeno pepper slices

 

Directions

Ready In 45 m

Wrap a 9 inch tall Styrofoam cone with aluminum foil, covering completely. Use toothpicks to attach beet greens, with the undersides facing outward, to the cone. Cut off the exposed pieces of toothpick with strong scissors. Place the slice of cheese on a dry serving plate. Set the cone onto the cheese to anchor.
Use frilly toothpicks to attach shrimp, baby corn, black olives, green olives and jalapeno slices to the cone to look like decorations. Scatter any leftover vegetables around the base of the tree. Serve with your choice of colorful purchased dipping sauces, like cocktail sauce, remoulade sauce, or guacamole.

A Church themed restaurant; Christon Café

Christon Cafe is a restaurant that is located in Shinjuku, Tokyo. Moreover, during the day, it plays the role of a restaurant, and during the night, it transforms into a night club. Here is what you need to know about it.

DECOR

 

Christon Cafe is situated in a very big building, right on the top, near Shinjuku Station. In order to get there, you will get in a lift that, once you exit, you will notice how high the ceilings of the restaurant are. After that, you will be taken by its interior design; religious pieces from statues, alters all around the place, and huge chandeliers hanging from the ceiling.

Why the church theme?

 

Nobody knows why they chose this theme. However, as anyone can conclude, the theme was chosen because it represents novelty. Moreover, it may be due to the kind of clubs and events that are held in the venue. In fact, Japan is not a religious country this is why, the church themed restaurant will not bother too many locals. According to an article that was published in “Guardian”, the decor includes antique religious pieces from South America. However, nobody has been able to find any information to back this up.

Night Schedule

 

As we said, at night, the restaurant turns into a night club. Once you come in, you will notice a big stage with red curtains where bands perform. Moreover, the view you will get of the restaurant, actually depends on where you’re seated. In fact, there are two options: luxurious looking sofas, and round small glass tables with cane chairs.  Moreover, when you are seated on the glass table, you will be able to see the main floor that is separated from you by an iron fence. . .

 

Their special drink

 

The night club is actually famous for a specific cocktail, that nobody knows what it is. In fact, it has glowing ice cubes that make your cup glow with the color that you choose.

CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)

Carmencitta MAgazine - CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)
INGREDIENTS
  • Hazelnut Crust
  • 1 cup hazelnuts
  • 1¼ cups quick oats
  • ¼ teaspoon salt
  • ⅓ cup coconut oil- melted ( or butter)
  • 2 Tablespoons maple syrup, rice syrup or honey
  • Filling
  • 3.5 ounces chocolate ( 65% cocoa or less)
  • ¼ c water
  • ½ block silken tofu ( firm or extra firm)
  • 1 tablespoon maple syrup
  • 1-2 teaspoons kahlua ( optional)
  • 1 teaspoon vanilla
  • Garnish with ….shaved chocolate, toasted hazelnuts

Carmencitta MAgazine - CHOCOLATE HAZELNUT TRUFFLE TART 1( VEGAN & GF)

INSTRUCTIONS
  1. Preheat oven to 350 F
  2. In a food processor, place hazelnuts, oats, and salt. Process until it’s sand-like in consistency. It doesn’t have to be super fine.
  3. Add in the melted coconut oil and maple syrup, and pulse several times until it is incorporated.
  4. Using fingers, press mixture into a 4” x 13.5” tart pan or 7-8 inch round( with removable bottom) taking your time to press into every nook and cranny. It should be ⅓ inch thick.
  5. make sure to clean up edges, with uniform thickness. Pierce the bottom with a fork, and place in the middle of the oven 15 minutes. Check after ten minutes and if edges seem like they are getting too dark, lightly cover them with foil. You do want this to get very golden, to ensure the crust is crispy, so keep in the oven the entire time, just lightly cover if necessary.
  6. While the tart shell is baking, make the filling.
  7. In a small heavy bottom pot ( or double boiler, or microwave) heat the chocolate and water over medium heat and whisk until very smooth.
  8. Rinse out the food processor and puree the silken tofu with the maple, vanilla and kahlua until very smooth, scraping down the sides. Process until smooth and creamy.
  9. Set aside.
  10. Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula.
  11. Top with hazelnuts, and using a vegetable peeler, shave dark chocolate over top.
  12. Refrigerate 2 hours or overnight.
  13. Crust will surprisingly remain crisp.
Carmencitta-CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)
Carmencitta-CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)

SPANISH SEAFOOD STEW WITH SAFFRON RICE

Carmencitta Magazine - SPANISH SEAFOOD STEW WITH SAFFRON RICE 1

INGREDIENTS

  • 2 cups rinsed basmati rice
  • 3 cups water or stock
  • generous pinch saffron (optional)
  • generous pinch of salt
  • 1 pound mix of white fish (cod, halibut, sea bass, haddock), scallops, shrimp
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ½ teaspoon smoked paprika
  • zest of one lemon
  • 1 garlic clove – minced or grated
  • 6 ounces ground chorizo, removed form casing and crumbled (or use Spanish Style “Cured Chorizo- or soy chorizo- see note)
  • 1 teaspoon olive oil
  • 1 Tablespoon olive oil
  • 1 extra large onion – diced
  • 2 celery stocks – chopped
  • 2 carrots – diced
  • 1 red bell pepper – diced
  • 4 garlic cloves – rough chopped
  • 2 Tablespoons tomato paste
  • 1 ½ Cups stock- chicken, fish or veggie
  • ½ cup white wine
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 can drained garbanzo’s (or 1 ½ cups)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon cracked pepper
  • fresh Italian parsley

Carmencitta Magazine - SPANISH SEAFOOD STEW WITH SAFFRON RICE 2

INSTRUCTIONS

  1. Set rice and water to boil in a medium pot. Add a pinch of saffron and salt. Bring to a boil, cover and simmer on low until tender, about 20 minutes.
  2. Place seafood in a bowl and toss with oil, salt, pepper, smoked paprika, garlic and lemon zest. Set aside.
  3. Preheat oven to 400F
  4. In a large skillet, brown the chorizo (or soy chorizo), breaking in to small crumbles. Once broken down and cooked through about 10 minutes, using a slotted spoon, remove from pan, and set aside. Drain oil, wipe out pan.
  5. In the same pan, heat 1 tablespoon of oil over medium high heat. Add onions, carrots, bell pepper and celery. Stirring, cook for 2-3 minutes before turning heat down to medium. Cook 8-9 minutes, stirring often. Add garlic. Saute 2-3 more minutes. Veggies should be tender.
  6. Make a well in the middle of the veggies and add the tomato paste directly to the middle of the skillet. Stir and brown the tomato paste, for about 2 minutes in the center of the skillet. (This will add depth)
  7. Add wine, stock, smoked paprika, bay leaves.
  8. Bring to a simmer and continue simmering for 5 -7 minutes until liquid is reduced by half.
  9. Add beans and browned chorizo.
  10. Season generously with salt and pepper, then taste.
  11. Nestle the fish and seafood in the stew, pouring any leftover marinade right over the stew. Bring stew to a boil on the stove, top, then immediately place in a 400 F oven for 10-12 minutes. Check for denseness.
  12. Broil seafood for 2-3 minutes, to add color, being careful not to burn the whole thing.
  13. Scatter with fresh parsley.
  14. Serve with the saffron rice.
  15. Note: if using Spanish style “cured chorizo” skip the browning, it is already cooked. Just slice it thinly and place in the stew with the beans, and you may need less of this, because it is more intensely flavored. You will most likely need less salt too, so be sure to taste before adding salt.

Incredible Chicken

Ingredients
8 servings 515 cals

1 chicken, cut into pieces
1 teaspoon garlic salt
1/4 cup brown sugar

Directions
Preheat oven to 190 degrees C.
Arrange chicken skin side up in a lightly greased 9×13 inch baking dish. Season with garlic salt to taste. Then sprinkle with brown sugar and bake in the preheated oven for 1 hour. If chicken appears to be browning too much and getting dry, cover with foil for the last 15 to 20 minutes of baking.

 

 

TURMERIC BROTH DETOX SOUP

Carmencitta magazine - Tumeric broth detox soup 1

INGREDIENTS

Carmencitta-magazine-Tumeric-broth-detox-soup-3

  • 1-2 tablespoons oil
  • 1 onion- diced
  • 2 tablespoons ginger, finely minced
  • 4-5 garlic cloves- minced
  • 2 teaspoon turmeric powder (or 3 teaspoons fresh grated)
  • ¼ teaspoon mustard seed (optional)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 4 cups water
  • 4 cups vegetable or chicken stock
  • 1 teaspoon salt
  • ⅛ – ¼ teaspoons chipotle powder or cayenne, or to taste
  • 1 teaspoon apple cider vinegar or lime or lemon juice
  • Optional Soup Additions:
  • Middle Eastern “Minestrone”
  • ½ cup basmati rice (dry) or pasta, quinoa (or 1½ cup cooked)
  • ½ cup little dry lentils (or 1 cup cooked)
  • 1 cup cooked garbanzo beans (or canned, drained)
  • 1 can diced fire roasted tomatoes
  • cilantro as garnish
  • Chickpea Cauliflower Kale Noodle
  • 1- 2 cups cooked chickpeas (or chicken)
  • 4 ounces dry noodles
  • 1-2 cups chopped cauliflower
  • 2 large handfuls chopped kale
  • Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lime
  • Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens
INSTRUCTIONS
  1. In a large heCarmencitta-magazine-Tumeric-broth-detox-soup-2avy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
  2. Add ginger. Lower heat to medium and saute 5 minutes until it begins to brown, stirring often.
  3. Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
  4. Add water, stock and salt.
  5. Bring to a simmer.
  6. Add vinegar or citrus.
  7. Taste. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
  8. Remember uncooked pasta and beans will double or triple in size, so add moderately.
  9. Remember to think and be sensible about cooking times for each ingredient you add.
  10. (see notes in post )
  11. Also, if you are cooking the broth for longer periods of time, uncovered, remember it will reduce, intensifying the flavor and salt, so you may need to add more water.

Bars and Restaurants in NYC to visit in Christmas

We all know that during Christmas Eve and Christmas day, most of the bars and restaurants will be closed. However, there are some of them that stay open in NYC in order to welcome their customers on those two beautiful days. You don’t know where to have a thing to eat or where to go for a drink on Christmas? Here are the top bars and restaurants in NYC to visit.

Rolf’s German Restaurant

Located in 281 3rd Ave, this is the place where you will find ceilings covered with wreaths which are lit with small lights and adorned with colorful balls. Moreover, you will also see walls covered with Poinsettias, and all the other free space is full of garlands. Make sure you have some schnitzel while you’re there.

Molly’s

This one’s location is 287 3rd Ave. in fact, visiting this restaurant should be a privilege that is given only to the people who are fans of Christmas lights, not only fans; but really devoted people who get fascinated by the lights of the decorations. In fact, this pub is a cozy, home feeling place that will make you feel the spirit deep in your veins. While you are there, make sure you have a burger, or an apple pie and whiskey dessert.

Pete’s Tavern

Pete’s Tavern dates back to 1864. In fact, this place is a Union Square institution, and its tradition of decorating during this holiday dates back to only a few decades ago. Once you get there, you will witness the wreaths outside and lights over the awning, garlands and ornaments in back of the bar, and best yet, the entire ceiling is covered in holiday lights. Moreover, it is perfect to go there when you want to take a break from the Union Square holiday market with a glass of homemade eggnog and an entertaining hour perusing Pete’s many knickknacks and Christmas trinkets strewn around the space. The place is located in 129 E. 18th St.

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