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Christina's Mulligatawny soup

In soup pot, melt:
  • 1 tbs. coconut oil (or ghee)

When oil is hot, add and sautee until onion is translucent:
  • 1c. chopped onion
  • 3 cloves garlic, minced
  • 2 tbs. grated ginger (keep your ginger in the freezer!)


Add to onion mixture and cook, stirring constantly, until fragrant (no more than a minute!):

  • 2 tps. ground coriander
  • 1 tsp. tumeric
  • 1 1/2 tsp. cumin
  • 1/4 tsp. cardamom (optional, start with a pinch and add more to taste)

Add to pot and simmer until flavors meld:
  • 1/4 tsp. cayenne powder (I'd also recommend experimenting with a few chili peppers instead NOM)
  • 1 tsp. salt (or to taste)
  • 1 tbs. rice vinegar
  • 5 cups chicken stock
  • 1 sm. can unsweetened coconut milk

Make a roux and add to soup in a thin stream: 
  • 1 tbs. corn starch and 1 tbs. cold water

Here's where it gets fun. What veggies do you have on hand? Suggestions:
  • 3 baby bok choy, sliced thin
  • 2 carrots, grated
  • 1/2 sweet red pepper, diced
  • 1 cup snow peas

Toss in:
  • 2 cups shredded, roasted chicken (no more wondering what to do with leftovers!)

Serve with cilantro sprigs (or Thai basil) and Sriracha sauce. Got rice? put that in, as well.
wordshavepower: (Default)
Grumpy kid today made for a grumpy me. I don't think it was the other way around.  but we took my mom to the Bloomingdale farmer's market, my favorite little DC secret with the Big Bear Cafe and the little stalls of amazing goodness. Today's meagre haul will create some amazing meals, including farm-raised, organic Italian pork sausage I'll probably grill with some spring onions.  A lovely round little squash I'll fill with quinoa, herbs from my container garden, maybe some leftover sausage.  Passed on the squash blossoms but might get them next weekend to make a squash blossom pizza.  Some golden beets with greens. The beets have been roasted with some shallots, and tomorrow I'll sautee the greens, then toss in the shallots and roasted beets.  Again with the herbs from the garden.  A lovely mesclun mix I'll pair with the strawberrries and blueberries left over from the cobbler I'm cobbling together tomorrow. Pour a honey balsamic vivnagrette over the salad and summer lunch is served. Must save room for the cobbler, after all. I'll make the biscuit dough tomorrow and cook the cobbler for dessert tomorrow night. Already wolfed down the rainier cherries, and we devoured the croissant and chocolate croissant. The muesli bar sweetened with agave nectar, however, I'll savor for as long as possible. It's vegan. It's heaven.  RWKN, I will bring you to this bakery. mmmm. 

I understand why farmers' markets here in the city are so expensive, and I wish it were otherwise but I'd rather give them my money than Whole Paycheck.  I have delicious, inspired meals for the week and spent exactly what I said I would at the market.  

And I like showing my mom something about the city she's never seen before.  It was sweltering hot today, and unfortunately they cafe didn't turn on the hose for the kids, so I had a sad boy. But there was a random sprinkler in Logan Circle, so he ran around like a wild happy thing.

I'm 2/3 of the way through with my little camisole.  At least I have something creative for my hands.

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