Thai Green Curry Soup

The season of soups is here again!  Who knew that making delicious Thai curry soup could be so easy?  The hardest part is remembering to buy Thai Green Curry Paste and a can of coconut milk.  Like so many soup recipes, this one is easily adjusted to suit your needs.  You could make it vegetarian by leaving out the chicken, or use shrimp or tofu if you prefer.  Any vegetables would work, so don’t let a lack of these specific vegetables stop you from making this!

I fully customized this recipe to my family by keeping the chicken and one ear of corn separate from the soup.  My husband had a lot of chicken with soup on top.  My son got an ear of corn, some plain chicken, and a sample of the soup.  I had a nice bowl of soup with a little chicken in it.  Everyone was happy.

Chicken and Vegetable Green Curry Soup

Recipe adapted from Anna Kovel via Better Homes & Gardens magazine

Thai Green Curry Paste

1/2 onion, chopped

1 sweet or mildly hot red pepper

4 cups chopped eggplant, zucchini, and/or yellow squash

1 cup corn kernels

3 cups chopped greens such as kale or spinach

2 1/2 cups water or broth

1 can unsweetened coconut milk 

2 cups cooked shredded chicken

1 lemon

The whole recipe can be made in one 5 to 6 quart pot.  (I used 2 because I also had to cook the chicken.)  Heat 2 Tablespoons olive oil over medium heat and add the onions and peppers and cook until softened.  Next, add the curry paste and cook until fragrant.  Now add the eggplant or and/or squash and zucchini and cook until brown, stirring occasionally.  Add the water or broth and bring to boil over high heat.  Reduce heat to medium and simmer until vegetables are tender.  Add the corn, greens, chicken and coconut milk and heat through.  Serve with lemon wedges.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 58 other followers

 

 

 

 

 

Advertisements

Blueberry Banana Bread

Quick breads are so easy and satisfying to make.  This recipe is a direct offshoot of my Grandmother’s Banana Bread which I blogged about in 2012.  It’s not too high in sugar and includes some healthy rolled oats and blueberries.  Please try it and let me know how it goes.  Don’t worry about exact measurements for this one, it’s practically foolproof!

Blueberry Banana Bread

1/2 cup rolled oats

1/2 cup buttermilk

1 very ripe banana

1/2 cup melted butter or coconut oil

2 eggs

1 teaspoon vanilla

3/4 cup sugar

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup blueberries – fresh or frozen

3 tablespoons turbinado sugar

1/2 teaspoon cinnamon

Preheat the oven to 350 degrees and prepare the baking pan(s) with a good smear of butter; this recipe works well in three mini loaves or as muffins.

Begin by measuring the rolled oats into a bowl or jug like the one pictured.  Add the buttermilk to the oats, stir and let this combination sit while you gather and prepare the rest of the ingredients.  The buttermilk will tenderize the oats.

Melt the butter in a large mixing bowl and add the 3/4 cup sugar and the banana.  Mash the banana with a fork and mix well.  Add the eggs and vanilla and continue mixing until well combined and relatively smooth.  Now add the oats/buttermilk mixture and stir it all up.

Add the flour, salt, baking powder and baking soda to the bowl.  Begin to mix the dry ingredients in gently and then add the blueberries and continue to mix gently until just combined.

Pour the batter into prepared pan(s) and smooth out the top.  Combine the 3 Tablespoons turbinado sugar and the cinnamon in your 1/4 cup measuring cup and sprinkle this all over the top.  Turbinado sugar has larger crystals than white sugar and will give a wonderfully crunchy top.  Bake for 1 hour or until a toothpick inserted in the center comes out clean.  Let the bread cool in the pan for 10 minutes and then turn out to continue to cool.

 I couldn’t believe it when my husband said he thought it might even be better than banana bread!  The crumb is tender and moist and the crunchy top really sets it off.

Herbed Bean Salad

What do I have in my garden right now?  It’s mostly a dry wasteland, but there are some nice red peppers, a lone basil plant and some hardy oregano.  Here’s a salad to use what I’ve got.  If you do not have these exact vegetables, this recipe is open to improvisation.  For example, you could leave out the celery or substitute cherry tomatoes for the red pepper.  Also, this dressing is pretty punchy, so you could tone it down with a little less dijon or vinegar.  I love this salad because the main ingredients are pantry staples that I always have on hand.  It’s easy, nutritious and delicious.

Herbed Bean Salad

2 cans cannelini beans, rinsed and drained

3 Tablespoons red onion, chopped

3 Tablespoons vinegar (apple cider or white wine vinegar are nice choices)

1 sweet red pepper, chopped

2 or 3 stalks celery, chopped

1 1/2 teaspoons dijon mustard

1/4 extra virgin olive oil (that’s 4 Tablespoons)

1 cup fresh herbs, chopped

salt and pepper

Begin by chopping the onion and placing in a small bowl.  Add 2 Tablespoons vinegar and about 1/2 teaspoon salt and set aside.

Chop the remaining vegetables and herbs and set aside.

In a medium bowl, add the dijon and remaining 1 Tablespoon vinegar along with the olive oil and pepper.  Whisk or stir rapidly with a fork until creamy.  Add the onion and vinegar mixture and stir to combine.  Add the beans, pepper, celery, and herbs then stir gently to coat all ingredients in the dressing.

Let the salad rest and marinate for 10- 15 minutes or place in the refrigerator overnight.  This will get tastier as the flavors mingle and will be delicious for 3 or 4 days.  Serve as a side dish or on a green salad.

Quick Basil and Feta Bread

There are a few food bloggers that I’ve been following for many years.  When I see their emails in my inbox, I know they’ll provide consistently delicious recipes that are interesting but not too difficult.  Clotilde at Chocolate and Zucchini is a food writer living in Paris.  She sends out a monthly post with a round – up of recipes, restaurants, and other tidbits.  This month provided a gem of a recipe: a savory quick bread with feta cheese and lots of fresh herbs.  There’s no yeast and no rising time, if you can make banana bread then you can make this!

Everything about this recipe is perfect.  The sesame seeds provide a subtle, nutty crunch, and the salty feta cheese in a soft rich bread hits all the right notes.  The basil makes this bread very seasonal for late summer, but any other herb or combination of herbs would work just as well.

Clotilde kindly includes converted measurements since Europeans measure baking ingredients by weight instead of volume.  I have ‘Americanized’ this recipe even more by using buttermilk in place of the yogurt and making a few other small changes.  However, her version is absolutely perfect so if you have some plain yogurt in the fridge please click through for her recipe.

Quick Basil and Feta Bread

A little butter for the pan

2 Tablespoons sesame seeds (I used a mix of black and white)

2 cups all purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/2 teaspoon black pepper

1 and 1/4 cup buttermilk (full fat)

1/4 cup olive oil

2 eggs

7 ounces feta cheese, crumbled

1 bunch fresh basil or about 1 cup chopped

Preheat oven to 350 degrees.  Prepare 1 full size bread pan or three minis (which is what I used) by smearing with butter and sprinkling in 1 Tablespoon sesame seeds.

Chop the herbs (here’s a post that includes directions for chopping basil) and crumble the feta cheese.  Set aside.

Combine the flour, baking powder, baking soda, salt and pepper and stir well with a fork or whisk in a medium bowl.

Using a 2 cup or larger liquid measuring cup (such as the one in the picture), measure the buttermilk and oil, then add the eggs and mix well.

Pour the wet ingredients into the flour mixture and stir gently.  When the mixture is still very lumpy, go ahead and add the herbs and cheese.  Mix until just combined (do not over mix or you will develop the gluten and make the bread tough).  Spread into prepared pans and top with remaining sesame seeds.

Bake 40- 50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pans 10 minutes then turn out to finish cooling and allow the crust to crisp.

Enjoy!

 

Cucumber and Avocado Salad

We’ve had a very rainy summer thus far and the cucumbers are coming in fast.  This salad highlights the crisp coolness of cucumbers by contrasting with the creamy richness of avocado.  The proportions for this recipe are not exact, so make adjustments according to taste and your abundance of cucumbers.

The secret to a delicious and crispy cucumber salad is to salt them before adding to your recipe.  Prep the cucumbers by peeling, seeding and chopping them to bite size.  Place them in a colander or on clean towels and sprinkle generously with salt.  The salt draws out water and tightens the cucumbers so they stay crisp and delicious.  Another trick is to wait until the last minute to add the avocado so that it doesn’t fall apart or get brown.  The vinegar will prevent browning to some degree, but avocado is best when really fresh.

Cucumber Avocado Salad

Fresh cucumbers ( about 4 – 6 medium size)

sea salt

1 avocado

1/4 onion or scallions

freshly ground pepper

3 Tablespoons apple cider vinegar or white wine vinegar

optional: a few cherry tomatoes and/or 1 sweet bell pepper

  • Peel the cucumbers and slice them end to end.  Scoop out the seeds with a spoon.  This is not necessary if you’re using very small cukes.  Chop them to bite size pieces and place in a colander over a bowl.
  • Sprinkle on 2- 3 teaspoons of salt and mix in really well so each bit has some salt.
  • Leave to drain for at least 15 minutes and up to an hour.
  • Discard the liquid, pat the cucumbers dry on a clean towel and place in a bowl.
  • Slice the onion very thin (I use a mandolin) and combine with the vinegar and some black pepper in the bowl.  Mix well so the onion is in contact with the vinegar.  Refrigerate until ready to serve.
  • When you are ready to serve the salad, wash the avocado, slice it open, cut it in cubes while still in the peel, then scoop it out with a spoon.  Mix into the salad gently.  Add tomatoes or chopped bell peppers if using.

More cool recipes for hot summer days:

Cool Cucumber Soup

Gazpacho

Perky Pickles

Tahini Sauce

Have you ever used tahini in home cooking?  It is a paste made from toasted sesame seeds.  Tahini is high in minerals such as phosphorus, magnesium, calcium and iron.  It’s also a good source of B vitamins, vitamin E and unsaturated fat.  Sesame seeds provide a complete protein that is easier to digest than some other nuts.  Tahini is a great addition to any diet, but it’s especially valuable to vegans, vegetarians, and people with food sensitivities and allergies because it provides creamy richness and lots of nutrition.

This creamy and rich paste is an important ingredient in hummus, but it can be used for so much more.  You can find it with the middle eastern foods at the grocery store, and it keeps well in the refrigerator.  I’ve been exploring non-sugary treats and recipes this month, so I finally made a simple tahini sauce and it was super duper delicious!  I could eat it with a spoon.  I used it as a dip for roasted vegetables, as a salad dressing, and spread on crackers for a snack.

I love a simple tahini sauce like this one from Cooking Light.  Click through for the recipe and notice the great tip for taking the bite out of raw garlic!  All you need is a clove of garlic, a lemon, and tahini.  I hope you will try it!

Happy New Year

c2466f6f0a2544cc4c3b573b076fcb71--julia-child-quotes-julia-childsDo you make resolutions in January?  Each new year, I find myself feeling heavy and sluggish from too many holiday treats and loathe to go outdoors in the freezing temps.  Each January I feel the need to address sugar cravings and a desire to feel healthier.

I love cooking, baking, all the details, science, history and culture of food.  However, sometimes it’s all just too much and I need to take a break.  This year I’m focusing on healthy eating by cutting way back on sugar in January as part of a fresh start to a fresh new year.

If you are interested in making some changes this January, here are some links, tips and recipes I’m considering as I move forward.

Let’s think about a few things as we look at the month ahead:

  1. Whatever I choose to eat this month, I will be paying attention to what I eat, reading labels, and really thinking about how I feel.  Do I want added sugar in my sandwich bread?  How much sugar is in those kombucha drinks I love?  How much protein is in my breakfast?  Does this meal make me feel full, healthy, satisfied or tired?  Did I take the time to notice the taste and texture of my food and really enjoy it?  Have I checked the label on my almond butter to see if it has added sugar?  You get the idea…
  2. I will not be cutting back on fat.  Here’s an article about why our bodies need fat that also explains the different types and sources of fats.  My diet includes a LOT of raw nuts, extra virgin olive oil,  and avocados, as well as fresh eggs and moderate (sort of…) amounts of butter and cheese, and small amounts of bacon, and gasp… lard!(click here for more fascinating info about the king of fats)
  3. Why am I doing this?   I want to feel healthy and energetic, and I know from experience that I feel better when I eat very little sugar.  Everything from my digestion to frequency of headaches to cravings and moodiness improve when I stop mindlessly consuming sugary snacks.  We each have our own reasons for the choices we make – it’s important to know ourselves and find what is best for our own bodies.
  4. Rather than focusing on what I’m not eating, I’ll be turning my attention to what I’m adding this month such as:
    1. I plan to drink more hot tea  (unsweetened of course)
    2. I’m adding delicious fruit to my diet – I can have sweet mandarin oranges for dessert or a smoothie if I really need a treat (go to the end of this post for links to recipes)
    3. I LOVE to feel healthy, sleep well, and be happy – and eating healthy foods supports these goals
    4. I’m adding vegetables to my diet, and I’ll eat all my favorite winter veggies such as roasted carrots and cauliflower.  I’ll also make salads with lots of cheese and nuts, and make sure my fridge is stocked with things I like to eat so I don’t feel deprived.

As you know I love to bake, so here are a few recipes I’ll be revisiting this month.

It feels so good to make healthy choices about what to eat.  If you would like more tips and info about making changes to your diet, reading nutrition labels, or encouragement look for me on facebook  @ Monticello Georgia Yoga.

P.S. Am I cutting out dessert forever?  absolutely NOT!  I’ll be back with more sweet treats in a month or two.