Recipe: Potato Curry

If you’ve been following my blog for the last few months, you probably can tell I like my stuff spicy. And during the winter, I always crave the warmth of Indian foods, like curries. So I looked through my cupboards and fridge, and whipped this up. Continue reading “Recipe: Potato Curry”

Thai (inspired) Noodle Soup

Thai Noodle

So when I need inspiration, I hit the books – recipe books, that is. I have fewer recipe books than you’d think, though. Once I discovered internet recipes and Pinterest, there was no turning back. But there are several I hang onto with beautiful pictures that I turn to for ideas. And this past Friday was one such day.

But not a single recipe took my fancy.

Sure, I had a few ingredients on a shopping list. Yet no congregation of ingredients lit up my heart. It was halfway to the grocery store, though, that a golden vision appeared in my head.

I remembered one visit my husband and I had made to a thai restaurant up in Phoenix, a sister establishment to its neighboring oriental supermarket. Both of our soups had been so beautifully arranged, each ingredient had its place, just waiting for a loving hand to stir and eat. The crisp taste of vegetables, noodles, and hot broth was suddenly all I could think about.

So I whipped this little number. And as usual, my husband would complain that the floor looked like a “lawn mower had come through.” But he was all smiles when he tasted the results.

What I love especially about this recipe is that not everything in soup has to be cooked to mush. I loved the fresh snap of some of the vegetables that I waited until right before serving to place in a hot bowl of broth. While the lemon was not as clear as I would have liked, I recommend adding a touch of lemon juice for flavor.

Thai-Inspired Noodle Soup

Serves 4-6

INGREDIENTS

2 cartons (32-oz) low-salt, Vegetarian No-Chicken Broth
1 yellow onion, diced
6 carrots (julienned)
5 celery stalks (sliced)
1 lemongrass stalk, minced
1/2 of a jalapeño, minced
1 bundles of Bok Choy
8 oz of Buckwheat Soba noodles
Baby Bella mushrooms, sliced (divided)
Spring onions, chopped (divided)
Cilantro, chopped (divided)

PREPARATION

On a stovetop, heat up the broth. As it starts to bubble, add onion, carrots, celery stalks, lemongrass, and jalapeño. Cut the bok choy leaves from the stems, and cut up stems like celery and add to pot. Let it simmer for 15-20 minutes. Add noodles. Cook until tender.

Take bok choy leaves and cut them lengthwise, like ribbons. Ladle out the noodles without broth into a bowl, and add mushrooms, cilantro, spring onions, and bok choy. Ladle a cup of hot soup broth and let stand for a few minutes as fresh uncooked vegetables soften in the hot water. Serve – and ENJOY!.

The trouble with my grandmother …

“Never eat what your grandmother wouldn’t recognize as food.”

It’s a pretty ubiquitous caveat today. Somehow that one sentence is supposed to conjure up a homey, heart-tendering scene of all of our grandmothers, and the wisdom she brought to the kitchen. If it doesn’t for you, don’t worry. You’re not alone.

Because in America, we still have a very outdated vision of what that looks like. Continue reading “The trouble with my grandmother …”

Butternut Squash Spaghetti Sauce

Here is a recipe I whipped up recently. Because I never make anything small, this makes a lot…but easy enough to freeze some for later meals!

Butternut Squash Spaghetti

spaghetti1 butternut squash, peeled and cubed
1 jar (25-oz) spaghetti sauce
1 can (13.5 oz) light coconut milk

Cook together on medium heat covered until squash is cooked.

2 small yellow onions, diced
4 or 5 cloves of garlic, minced
Sprinkle of turmeric and black pepper

Fry three ingredients together in a separate pan in a small quarter sized amount of olive oil on medium to low heat for about 20 minutes. You may add lemon juice to lubricate.
When squash is ready, mash together until even (I used a potato masher).

1 28-oz can diced tomatoes
5 mushrooms, sliced
2 celery stalks, sliced

Add onion and garlic along with these three ingredients to sauce and mix, then take off stove and cover. Let residual heat cook the veggies in the sauce while making noodles (about 15 to 20 mins).

Although spicy foods are not recommended for the first trimester (it can aggravate nausea and morning sickness), I added a tablespoon of red pepper flakes for a nice sweet and hot taste. Feel free to add nutritional yeast (like I did), and a few leaves of spinach for color.

Mix with noodles, add fresh cilantro and enjoy.

Yum!

Cold Beet Salad & Sweet Craisin Quinoa

beet-salad

PREPARATION

Quinoa:
Prepare one cup quinoa with 1/2 cup raisins and 1/4 cup dried cranberries. Cook together until water is absorbed by quinoa. Add 1/4 cup canned light coconut milk/cream, 1/2 tbsp maple syrup, 1/2 tbsp coconut sugar, and 1/2 tbsp cayenne. Mix well. Sprinkle a handful of fresh, minced mint leaves.

Beet Salad

I took both red and golden beets, cut the roots from the stems and wrapped the beets in tin foil and baked for an hour at 400 degrees. You will only need to cut up four or five cooked beets, 4 or five tomatoes, and roughly cut the beet leaves, and chop stems like celery. Toss together with some balsamic vinegar.

Serve together, chilled.

Delicious!