Spiced Apple Moscow Mule

I love Mules! They are my favorite drink, they are warm and have a subtle taste one can enjoy with all kinds of food.
This is my spin to the traditional Moscow Mule.

Ingredients

• 2 ounces Vodka
• 2 ounces apple cider
• 1 ounce spiced simple syrup (ingredients below)
• Ice
• 4 to 6 ounces ginger beer
• Apple slices, mint, and cinnamon sticks, for garnish

Spiced Simple Syrup

• 1 cup sugar
• 1 cup water
• 4 or 5 cinnamon sticks, broken in half
• 6 whole cloves
• 2 star anise

Instructions

Spiced Simple Syrup.

Makes ¾ to 1 cup syrup

1. In a small saucepan, combine sugar and water.
2. Bring to a boil over medium-high heat, stirring until the sugar has dissolved.
3. Add cinnamon sticks, star anise, and cloves.
4. Reduce heat to low, cover the pan, and simmer for 10 minutes until mixture has begun to thicken a bit.
5. Turn off the heat, cover, and allow syrup to cool completely (30 to 60 minutes).
6. Remove cinnamon sticks and cloves from syrup; discard. Syrup can be refrigerated in an airtight container for up to 1 month.

Spiced Apple Moscow Mule Cocktail

1. In a copper mug, add vodka, apple cider, and spiced simple syrup.
2. Add ice.
3. Top off with ginger beer.
4. Stir and garnish with cinnamon stick and mint. Add slice of apple, if desired, for garnish.

Creamy Mushroom Cheddar Soup

I have not blogged in a very long time. Going back to work, Kids and social life take up pretty much all the time. But I couldn't resist to share this one. One of my friends, who is a foodie, shared this with me & I absolutely loved it. Its one of those one pot meal that hits the spot.

Ingredients

• 1 (16-ounce) package baby Bella mushrooms, sliced
• 2-1/2 tablespoons unsalted butter
• ⅓ cup sliced green onions (white and light green parts only)
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 2 cups whole milk
• 1 bay leaf
• 1-1/2 cups packed shredded cheddar cheese
• Fresh chopped parsley and garlic croutons, for garnish
• Salt & black Pepper & red chili flakes to taste

Instructions

1. In a large saucepan, melt the butter over medium heat.
2. Add mushrooms and green onions and saute until tender, about 4-5 minutes.
3. Add flour and stir well. Slowly add milk and vegetable broth, stirring well to combine.
4. Add bay leaf and bring to a simmer, stirring constantly.
5. Reduce heat to low and simmer until thick, stirring occasionally, about 20-25 minutes.
6. Adjust the seasoning with salt pepper and red chili flakes.
7. Gradually add cheese and stir until melted. Top with parsley and croutons.

Spicy Cous Cous in avacado shells

Some times presenting food in a different way can give you a whole new dish.
I served my Pearl cous cous salad into avocado shells at a dinner party I hosted and it was such a hit.

Please refer http://spiceinfused.blogspot.com/2013/01/pearl-cous-cous-salad-with-fresh-mango.html
for the spicy Peal cous cous recipe

Spicy White Cheddar Chili

One more one pot meal, so comforting! My friend shared this recipe with me, and I loved it.

Ingredients:

• 2 1/2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 red onion, diced
• 1/2-1 teaspoon sea salt, divided
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeno, diced
• 1 (4-ounce) can diced green chilies
• 4 cups vegetable broth, divided
• 3 cans cannelloni beans, divided
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/4-1/2 teaspoon crushed red pepper
• 6 ounces white cheddar, shredded (about 1 1/2 cup)
• Cilantro, additional cheddar, baguettes for serving

Directions:

1. Heat the olive oil in a large soup pot over medium heat. Add the garlic and cook for 30 seconds, then add the onion and 1/4 teaspoon of salt. Cook for 3-4 minutes, stirring frequently, until the onions are softened.
2. Add the bell peppers, jalapeno, and green chilies to the pot, and cook until the peppers are softened - about 7 minutes.
3. Combine 1 1/2 cups of the cannelloni beans with 1 1/2 cups of broth in a blender and blend until smooth.
4. Pour the remaining broth and beans into the pot, along with the cumin, oregano, and crushed red pepper. Stir in the creamy blended bean and broth mixture. Taste the soup and adjust salt level to your liking (I used a total of 1 teaspoon sea salt, but I love me some salt).
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. After 20 minutes remove the soup from the burner, and whisk in the cheese 1/2 cup at a time. It is important that the soup is very hot at this point, because you want the cheese to melt in. Whisk vigorously after each additional handful of cheese to make sure it completely melts before adding the next round of cheese.
7. Top with cilantro and additional cheddar, and serve with baguettes.

Vegetarian Taco Soup

A bowl full of comfort! I fell in love with this recipe immediately. I love one pot meals, they are quick to make and filling too. My kids loved it too!

Ingredients:

• 2 tablespoons ground cumin

• 2 teaspoons sweet paprika

• 2 teaspoons chili powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder
• 
1/2 teaspoon dried oregano
• 
1 teaspoon coriander
• 1 1/2 teaspoons salt or to taste
• 1/2 teaspoon black pepper
• 3 tablespoons oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (4 ounce) can diced mild green chiles, drained
• 2 (10 ounce) cans Diced Tomatoes 
• 1 (15 ounce) can whole kernel corn, drained
• 2 (32 ounce) containers Vegetable Broth
• 
1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can Pinto beans, drained and rinsed
• Juice of 1/2 a lime

Directions:

1. In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.

2. In a large pot (or dutch oven) heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes.

3. Add the green chile peppers, diced tomatoes, corn and vegetable broth. Cook until warmed through and the raw smell goes away. Add the black beans and Pinto beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.


Garnish Ideas:


Tortilla chips

Shredded Cheddar or Mexican blend cheese
Guacamole
Mango salsa and/or Pica di galo
Chopped cilantro

Sour Cream


Garden Mule

 

My sister-in-law tried this drink during one of her recent travels. She loves the Moscow mule that I make and so she shared her experience with me about this drink. I love to try out different drinks and so I decided to make it. Garden mules definitely need muddling. That is what makes them so good; the blueberries, cucumber, strawberries and mint are muddled, creating a garden-fresh cocktail!

Ingredients

• 4 slices cucumber
• 16 blueberries 
• 3-4 small strawberries
• 6 mint leaves, plus a sprig for garnish
• 2 ounces vodka
• 1 ounce lime juice
• 1/2 cup ginger beer
• 1 piece candied ginger

 Directions:

1. Put the cucumber, 8 blueberries, 3 strawberries and mint leaves in the bottom of a cocktail shaker. Muddle until crushed and juicy. Add a handful of ice, the vodka and lime. 
2. Cover, shaker and shake for about 15 seconds, until the shaker develops a nice coat of condensation on the outside.
3. Fill a Moscow mule mug/glass with ice. 
4. Strain the liquid from the shaker into the mug. 
5. Top with ginger beer and 4 blueberries. 
6. Thread strawberry, blueberry, piece of cucumber and a piece of candied ginger onto a toothpick. Garnish with a sprig of mint and the toothpick of berries and ginger.

Veggie Sushi

Sushi is one thing I never thought I would even try! But never say never, I tried it and I Loved it! When you go out, there is very limited places that will do a variety of vegetarian Sushi. My hubby is my biggest motivation when it comes to cooking! Every weekend he will tell me what to make and that's where this recipe came from. It is super easy to make and always fun when you can personalize it whatever your taste buds are craving.

Ingredients:

For the rice:

• 3 cups short-grain Japanese rice, rinsed
• 1/3 cup rice vinegar
• 3 tablespoons sugar
• Salt

For the rolls:

• 10 Nori sheets (dried seaweed), 
• 1 cucumber
• 1 avocado
• 1 red bell pepper
• 1 small red onion
• 1 Ripe Mango
• Wasabi paste, for serving
• Pickled ginger, for serving
• Soy Dipping Sauce 
• Sesame seeds, for sprinkling

Directions:

1. Make the rice:
• Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan.
• Fold in the vinegar: Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. 
• Transfer the cooked rice to a large wooden bowl. Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice.
• Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit for 5 minutes.
2. Prepare the vegetables: peel the cucumber and slice into matchsticks. Thinly slice the avocado, pepper, red onion, & mango into thin matchsticks.
3. Cover a bamboo sushi mat with plastic wrap. Place a nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Leave about 1 inch of nori uncovered - the last one inch.
4. Add the filling: At this point you can carefully flip over the nori so it's rice-side down on the mat with the short end facing you - or let the rice side remain on top - as I did. Arrange a few pieces red Bell pepper, cucumber, avocado, mango and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori.
5. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you.
6. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger, soy dipping sauce and more wasabi.