Check out Warm Soups and Chowder perfect for Fall.

by Jehan Powell at Foodie.com

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As the weather gets colder, I find myself craving more warming dishes such as soups, stews and chowders. It helps to keep the chill away! I’ve put together a collection of soups and chowders that will help get you through the cold months ahead that are full of flavor. Do you cook more soups this time of year?

This collection is brought to you by Foodie and Mode. I was compensated for this post.

Jamaican Coconut Tart-1-3

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My first encounter with the Jamaican coconut tart Gizzada, was in back in the 90s when I had a walkman permanently attached to my ears with reggae tunes pumping.  I remember reggae artist Merciless singing “mi ah di gal dem gizzada.”  Huh???  What exactly is he referring to?  What the h*ck is a gizzada?

Coconut Tart-1-5

Coconut Tart-1-4Having just migrated from Guyana, I had but one encounter with a Jamaican much less to be familiar with their lingo.   Fast forward to 20 years later, I have met many Jamaicans along the way, some have remained lifelong friends and I even married one.   Needless to say my knowledge on all things Jamaican has grown tremendously over the years; the food and slangs are no longer puzzling.   My husband gave me my first gizzada, I wasn’t too excited because it wasn’t the prettiest but I gave it a try and boy was it tasty!  The sweet coconut filling had hints of nutmeg and vanilla but I wasn’t too fond of the crust.Jamaican Coconut Tart-1-8 The flavors were phenomenal, I just thought the crust needed to be mellower and the fill should be a bit gooier. A light bulb went off in my head – what’s more gooey than the filling for pecan pie?  Now let’s get this straight, I actually don’t eat pecans but I make a version using walnuts instead. So I whipped up a brown sugar filling that would become gooey after baking.   I also used a pastry that simply melts in your mouth.   I definitely enjoy these tarts.   These sweet, buttery coconut tarts are the ultimate dessert.   Love!  I hope you enjoy!

Jamaican Coconut Tart-1-5

Jamaican Coconut Tart

 

Crust

adapted from Le Cordon Bleu Dessert Techniques

1 2/3 cup flour

¼ cup sugar

1 stick cold butter( ½ cup butter)

2 egg yolks

6 tsp cold water

 

Filling

1 cup brown sugar

2 eggs

½ tsp pure vanilla extract

1/8 tsp grated nutmeg

2 cups coconut flakes

2 tbsp melted butter

Pinch of salt

To make the pastry: In a small bowl mix the flour and sugar together.  Cut butter into small chunks then cut into flour using a fork or pastry cutter until it resembles coarse cornmeal.   Next add egg yolks and water and mix to for the pastry.   Once pastry comes together, flatten into a disk, wrap with cling wrap and refrigerate for ½ hour.

To make the filling:  Place all ingredients in a bowl and mix with a fork to combine.

Preheat oven to 350 degrees.  Remove pastry from the fridge and on a floured surface, roll to 1/8 of an inch thickness.   Using a biscuit cutter (or wide mouth glass) cut into 4-5 inch circles.   Line a muffin pan with the pastry circles.   Place the muffin pan into the oven and bake for 7 minutes.  Remove from oven then fill each pastry shell with until it’s about ¾ way filled.  Return to oven and bake for 20-25 minutes or until golden brown.   Remove from oven and allow to cool for 5 minutes before removing from pan.  Cool completely before serving.

 

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Tortellini Soup-1-6

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It’s fall and the weather has been beyond gorgeous in Atlanta.  It’s been in the 70s and low 80s and the leaves are beginning to change – what could be more perfect?  While it isn’t terribly cold, I’m anxious to take part in all things fall, I drink a pumpkin spiced mocha almost every day, I’m rotating scarves , went to the pumpkin patch and yes, I’m making soup!  Tortellini Soup-1-5Who doesn’t love a good chicken soup?  It’s hearty and represents comfort; it’s a feel good meal.  I kept the flavors as close as possible to the classic chicken soup but jazzed it up a bit with fresh baby spinach and cheese tortellini.   A sprinkling of fresh grated parmesan complemented the flavors beautifully.  I think I will be adding soup to my weekly menu from here on until the spring!  Enjoy!

Tortellini Soup-1-8

Chicken Tortellini Soup

 

9 oz package Cheese Tortellini

1 tsp canola oil

4 carrots, diced

1 celery stalk, diced

1 medium onion, diced

1 cloves garlic, crushed

6 sprigs fresh thyme

4 boneless chicken thighs (or breast)

½ tsp dried sage

1 bay leaf

6 cups chicken stock

1 tsp black pepper

About 2 cups of baby spinach, roughly chopped

In a large pot over medium heat, add canola oil.  When oil is hot, add carrots, celery, onion, thyme, sage and bay leaf and cook for 5-7 minutes, until the vegetables begin to soften.  Next, add garlic and chicken thighs and cook for 10 minutes.  Add chicken stock and black pepper and bring to a boil, cover and allow to cook for 15 minutes.  After 15 minutes, remove chicken and shred using two forks.  Place shredded chicken back into the pot with the tortellini and spinach then cook for 7-9 minutes or according to the cooking directions on the tortellini package.  Once tortellini is cooked, remove turn off the fire.   Serve warm with fresh grated parmesan and garlic crostini(optional).

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