Tuesday, November 15, 2011

Autumn Inspired Dish: Pumpkin Soup

Aside from making dozens of pumpkin pies, breads, and cakes, pumpkins can also be used in savory dishes as well. One of them is soup or chowder (as my version is thicker)! Have you ever tried pumpkin soup? I will admit that this video is my first EVER attempt at making it, and I have to say that I really do like it...it has a lovely thick and creamy consistency, and the flavors give it a very exotic, yet down-to-earth taste.

My inspiration recipe came from a book called Five-A-Day: Fruit & Vegetable Cookbook, by Kate Whiteman, Maggie Mathew, and Christine Ingram. I bought this book a few years ago as it looked like a great book for getting back into a healthy eating habit, and what better way to do that than to find inspiration in a pretty cookbook?

I used their version of the pumpkin soup recipe as a base for mine, but as I went along, I decided to add in my own ingredients, substitutions, and changed it around a bit. I am very pleased with how this turned out! It has such a lovely, light flavor of pumpkin, mixed in with the very woody nutmeg flavor, and a creamy semisweet milk based broth. So delicious!

Here's the video tutorial:

Here are all the ingredients for MY version of the pumpkin soup recipe:

1-2 Tbs. (15-24 mL) olive oil (or sunflower, canola, etc.)
1 Tbs. (15 mL) butter
Half of a medium-sized sweet onion
 Saute onions.

Approx. 3/4 lb-1 lb (150-225 g) Yukon Gold potato (or a soft, sweet variety)
Approx. 1 lb (450 g) of a sweet potato, cubed
1-1 1/2 cups (240-360 mL) of cooked, pureed pumpkin
Cook potatoes and pumpkin.

2 cups (475 mL) water with 4 Tbs (60 mL) white vinegar
Add as a broth.
Nutmeg (to taste)
1 tsp. (5 mL) thyme
Salt and Pepper to taste
Tabasco sauce to taste
1 cup (240 mL) pureed acorn squash with butter, olive oil, and stevia (no recipe, just done by taste)
Puree everything in a food processor or blender. 

2 Tbs. (30 mL) fresh lemon juice
1 pint (2 cups)(600mL) milk (1% or higher is best for creamier texture/flavor)
Last of the broth.
2/3 cup (100 g) chopped yellow bell pepper
2/3 cup (100 g) yellow corn kernels
For texture and flavoring (optional).

Let me know what you think! I hope you enjoy the crisp fall weather and I'll have another tutorial coming soon!

Warm soup and a cuddling blanket,


How To...Cook A Pumpkin

Hi there, my lovelies. It has been several months since I have uploaded a video to my cooking/hobbies YouTube channel, and obviously the same amount of time has surpassed since my last blog update as well! I am creating a long-term series called the "How To..." which will show you specific and easy techniques on 'how to...' do something in the kitchen, be it cooking a pumpkin, to open a coconut, etc. I thought it would be the perfect time to share with you what I know about pumpkins.

As it is autumn now, there are many new flavors to add to our palettes, and this season, I wanted to incorporate as many fresh seasonal fruits and vegetables in my cooking, and attempt to make most of my meals from scratch. I am the type of cook who likes to be challenged in the kitchen, and most of the time, I like to do things my own way--throw things together and see if they work. In the kitchen, I am a mad scientist, or so to speak. I enjoy cooking very much, and love sharing my tips, techniques, trials and errors, and recipes with you all.

A goal of mine this autumn was to cook my own pumpkin to use in pies, breads, soups, and where ever else pumpkin can be. Today, I am sharing with you a video on how to cook a pumpkin--and not just any pumpkin, but a Cinderella (or also known as Fairytale) pumpkin. These pumpkins have thick walls, very soft, almost melon-like flesh, and large seeds. As I mention in the video, this type of pumpkin is very similar to a cantaloupe. It is a pale orange hue, and has a very soft and sweet flavor, a little give in the meat, but it is very delicious and nutritious. This particular pumpkin is a French Heirloom, even though pumpkins and other squash fruits are originally from the New World vegetation. Its true name is Rouge vif D'Etampes ...I think it is pronounced "Roojze vee daht-ahmpuh" It's definitely a mouthful. If you speak French, will you let me know if that was correct? =)

The reason I choose a fibrous, thick pumpkin instead of the typical Jack-o-lantern type is because of the flavor, textures, and consistency. The main pumpkin breed you find in the grocery store has been bred for a specific purpose--and that is to become a Jack-o-Lantern. They were biologically bred to have thicker walls to withstand the carving, and are also bred to NOT have as much fibrous flesh...(the juiciest part of the pumpkin!) They also do not have as much of a sweet or even potent flavor. For more information about the many dozens of pumpkins breeds, please visit www.allaboutpumpkins.com. They have some amazing information, and this is where I learned about my favorite pumpkin.

I have a few more tutorials coming up on how to get many uses out of your pumpkin puree this season, so keep an eye out for them, and in the meantime, here's the video:

All you need: 

Sharp utility knife
Baking pans
Several bowls
Plastic freezer bags
Plastic wrap or aluminum foil
And of course, your favorite type of pumpkin.

I hope you guys enjoyed this video. Take care and have a delicious day!

Your Emmy

Monday, July 11, 2011

Sour Taste in My Mouth (Literally) but Sweet Product--A Review

Hello, my lovelies! Thank you for venturing back to my new blog. I hope that your days are filled with yummy deliciousness!

I started up a new kind of review that I don't see a lot of on YouTube (unless I am blind!)! (And I very well may be if I didn't have contact lenses...hahaha). If you haven't followed me from the beginning on my weight loss, and/or you don't know me from my other YouTube channels, then I welcome you! I had started out a weight loss journey vlog series called, "I Wanna Be A Loser." I am chronicling my weight loss in videos so that everyone knows what I am doing to achieve my goal. For me, it makes me push harder to actually fulfill this goal since I feel more accountable for my actions. =] The goal: to lose 75 pounds. (The latest vlog is posted to the right).

In this venture, I have been trying out various products that help you along on a diet...anything from low-carb, low-sugar, low-calorie...pretty much anything that isn't already really reviewed. With my, although short-lived, culinary arts experience, I am able to tell you if I like a product and how the reduced calories/etc. affects the overall taste and quality of a product. Today, I am sharing with you my review of the Smart Ones Key Lime Pie...

Here's the basic info

Serving size: 2.78 ounces or 79 g (There are two servings per container, so the following info is based on ONE of the desserts.)
Calories: 190
Fat: 4.5 grams (so about 31 calories of total product is strictly from fat)
Carbs: 33 grams (about 132 calories are from carbs)
Sugar 25 grams (less than the amount in a can of soda)
Sodium: 85mg
Protein: 4g (so 16 calories are from protein)

Cost (varies by market) I got mine at Target and they were $1.99 a box (has two servings inside).
My overall satisfaction (based on 5 stars) is a 4 out of 5.  Watch my official review (below) to find out more information!

With tangy taste buds,

Your Emmy.

Thursday, June 30, 2011

Warm Thai Peanut Noodles (Soooo delish!)

Okay, so I am a bit late on getting this blog typed and uploaded. It has been a hectic week...Busy going through my file cabinet and trying to reorganize it all. Over the past five years I have accumulated so many papers with school, work, bills...etc. etc. that it began to overflow ...like a cascading waterfall...out into other drawers and counters. Not so bueno. So I made a point to rid myself of paper clutter! While my life is getting clutter-free, I've neglected my new blogs...Oooopsies. haha. 

Anyway, per the request of one awesome YouTuber, whose username is ItsJudyTime, (you know her?! great!) I uploaded a cooking tutorial video to my new All Things Emmy channel. (And just for the 411, I didn't delete my emalyce89 account, nor am I not going to be uploading videos anymore, but rather I am rearranging my content. My main account got a little cluttered with random videos. I wanted to organize my channels by topic to help you guys, my amazing viewers, to decide what you're more interested in and stick to that...so for anything beauty and fashion related, please check out my main website, www.simplybellezza.com or YouTube channel: www.youtube.com/simplybmakeup; and for my Christian blog, check out www.emalyce89.blogspot.com)
So, without further ado, here's the infamous deliciousness recipe! (and scroll down to the very bottom for my cooking tutorial video!)

Ingredients (feeds 2 people...depending on appetite!)
*2 button mushrooms, sliced (or fewer depending on your preference)
 1/4-1/2 cup of grated carrots (I used baby carrots; please use what you like)
1 shallot (or about 1/8 cup of diced red onion)

Peanut Sauce:
 1/4 cup chunky peanut butter
2 tsp. soy sauce
1/2 tsp (or less) ground ginger
*1/2 tsp. (or more) crushed red pepper (SPICY!)
1-2 TBS. pureed herb blend (Thai flavor) (I used Gourmet Garden)

1 TBS. peanut, olive, or coconut oil
2 oz. angel hair pasta



1. Dice mushrooms and set aside.
2. Grate carrots if not previously done; mix with mushrooms.
3. Dice up shallot or red onion; mix in with vegetables.
4. In separate bowl, combine chunky peanut butter, soy sauce, ginger, red peppers, and Thai pureed herb blend. Mix it well and set aside.
5. In medium saucepan, fill with water about 1/2 way. Add in oil. Set to boil.
6. Once water is boiling, place the noodles in to cook...takes about 3-5 minutes. 
7. Drain all but about 2 TBS of the hot water.
8. Toss vegetables in with noodles, adding the peanut sauce. Add the hot water to melt the peanut sauce over the noodles. Continue tossing until well-mixed.
9. Let sit for about 3-5 minutes so the peanut butter sauce has a chance to set. The flavors will saturate the noodles.
10. Enjoy!
Please comment, rate, and subscribe to my videos and blog for more awesome, delicious yumminess! Oh, and don't forget to vote in my poll for the recipes you want to see next!

Hope you all have a super scrumpdiddlyumptious day!

Your Emmy.