In a Hurry Green Curry
May 15, 2008 | by Heidi | Filed under Gluten Free Recipes, Main Course Recipes, Quick Recipes, Soup Recipes, Vegan Recipes, Vegetarian Recipes
Note to self: a bowl of curry is perfect this time of year. A fact that annually slips my mind. If I'm not careful March, April and May can slip right by without a single pot making an appearance at my table. Not this year. Today we enjoyed a bowl bright with peas, asparagus, and tofu swimming in a fragrant, not-overly-rich green chile broth. I humbly suggest that the key to a good springtime curry is to keep things on the light side. And by light I suppose I mean leaning (just a shade) toward the brothy end of the spectrum. I love this kind of food - a seasonal, on-the-fly, one-pot meal that leaves you invigorated and not bogged down.
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Ottolenghi Red Rice and Quinoa
May 12, 2008 | by Heidi | Filed under Gluten Free Recipes, Vegan Recipes, Whole Grain Recipes
Ottolenghi: The Cookbook, Page 76
I might be getting ahead of myself (it's only May after all), but I suspect I've discovered what will become my favorite cookbook of the year. Written by Yotam Ottolenghi and Sami Tamimi, Ottolenghi: The Cookbook is a collection of 140 recipes from the hugely popular UK-based Ottolenghi establishments. This is my kind of food - abundant family-style platters, big color, bold flavors, and generous use of whole grains. Today I'm featuring Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula. I have to say, choosing which recipe to try first was no easy task.
To get a better sense of the type of food you'll find throughout the rest of Ottolenghi: The Cookbook I'll share it's opening paragraph, which (appropriately) sets the...
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Big Slurp Dumpling Soup
May 8, 2008 | by Heidi | Filed under High Protein Recipes, Quick Recipes, Soup Recipes, Vegetarian Recipes
Serve me this soup daily for lunch and you'll hear no complaints. Tender, translucent pasta pillows, pale green from their pea-stuffed bellies, are buoyed by yellow split peas in a simple clear broth. Golden puddles of olive oil are suspended across the surface, pooling in various cracks and crevices. Your lips will glisten after a few slurpy bites.
Remember the pea dumplings I posted not too long ago? I've been using them twenty different ways ever since. This soup was a quick thing I threw together for lunch the other day while trying to use the last of them. There was a bowl of cooked yellow split peas over-staying its welcome on shelf two of my refrigerator and all it took was a good broth to bring the two together.
Don't feel like you need to make dumplings from scratch to enjoy this soup, although that would make the...
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