Monday, November 29, 2010

Grilled Cheese with Pear

I recently tried a cheese at Central Market called, comte. It is a hard cheese, with robust, buttery and nutty notes. Immediately upon tasting, I thought it would pair perfectly with apples and pears.
It isn't cheap, so I kept it in mind, and waited a while before buying some.
I ended up making a grilled cheese on sweet multigrain bread with the pear and comte. I added a spread of tarragon dijon mustard and a drizzle of honey. Magnifico!

Tuesday, November 9, 2010

Green Curry & Coconut Soup

My soup of the week!!

I am obsessed with green curry. And coconut milk for that matter.
Everytime I go to a Thai restaurant I order the saaammme thing, Green Curry. Each time, its a little different, but always so spicy, deep, and comforting. Oh, I love it.
However, the ingredients to make a green curry paste are hard to come by. Some pastes are pre-made and can be bought at the grocery store, but I never had any luck until I found Mae Ploy brand curry pastes. The others DO NOT compare.

My simple soup recipe.

I can coconut milk
1T green curry paste (or more to taste)
1t brown sugar (to taste)
half head of broccoli
8 crimini mushrooms quartered
1/4 red onion diced
cilantro to garnish

So simple. Start with a little oil in the pot, and saute the paste lightly, just for a minute. Add the veggies and the coconut milk, cook until tender. You could also add a little water to dilute, and make your soup go a little further.

You could do this with your favorite color/flavor curry paste and veggies too!

Oatmeal Fit For a Queen

Okay, for all you oatmeal-phobics and drab plain-oatmeal-eaters.. this ones for you.
I make this every morning. It is easy to go to your grocer's bulk section to keep the main ingredients on hand for a small price. Also, you can change this up to suit whatever you have on hand in your pantry.

Oatmeal for 1
1/4c dry oats
1/2 c milk (I prefer unsweetend almond milk)
1 banana sliced into 1/2in chunks
drop of almond extract (or vanilla if you prefer)
raisins, cranberries, and dry goji berries
lots of cinnamon
(more moisture if needed)

The day I took this picture I happened to have some coconut yoghurt and blackberries on hand, but those aren't regulars in my lineup.
If you've got a sweet tooth drizzle some maple syrup or brown sugar.
Want some crunch? Add nuts.

Broccoli Slaw Salad with Five-Spice Tofu

Here is another recipe that I adapted from Vegetarian Times. I love it for being so filling, flavorful and healthy, plus it brought new flavors and ingredients into my kitchen!
2T sesame oil
2T Black Vingear* (Chinese vinegar made from grain not grapes!)
1t sriracha (immensely popular chile-garlic sauce)
1t brown sugar (Veg Times suggested white sugar (whatever.))
1lb broccoli sliced thin
1 red bell pepper sliced thin
1-2 shredded carrots
green onion
sesame seeds
5-Spice Tofu* but into matchsticks
Veg Times suggested using a 1lb bag of broccoli slaw, but at the store this products looked very dryed out, so I opted for very fresh broccoli!
--Also, the shredded carrot, walnuts and sesame seeds were my addition, they called for roasted peanuts.
*I have never seen Five Spice tofu before. Even at Chinese markets. So I bought firm tofu, sliced it thin, and rolled it in Chinese Five Spice.
Five Spice- encompasses all five flavors of sweet sour bitter pungent and salty. Most commonly includes: star anise, cinnamon, cloves, Sichuan pepper, and fennel seeds.
I found a bottle for about 2$ at a Chinese market, it is sweet, malty and wonderful.

Cabbage Avacado Salad with Carrot-Ginger Dressing

This is my rendition of a recipe I adapted from Vegetarian Times.
I ate it every day for a week and have thought about it every day since. Thats no lie.
It is very filling, healthy, incredibly delicious, and gorgeous!!
1c carrot juice
3T ginger juice
(veg. times used shredded carrots and minced ginger in a blender, I prefer the juicer)
4T rice wine vingear
3 T white miso paste
2T sesame oil
1 T canola/grapeseed oil
2t maple syrup
1 med. head radicchio thinly sliced
2 avacado
3/4 c sweet onion thinly sliced
(Veg. Times suggested 4c savoy cabbage as the base)
instead I used:
1 small head red cabbage thinly sliced
also my addition of
sesame seeds, sunflower kernels, and raisins
This is A LOT of salad of just one person. To keep things fresh, I prepped the dressing and chopped the cabbage, radicchio and onion in advance, then packed it into tupperware. When I was packing my lunch for the day I would cut the avacado, and wait to drizzle the dressing until it was time to eat!
If you do fish, this would go very nicely with a flaky, mild white fish (like Flounder) or salmon.