8.17.2014

Summer Squash Soup

Summer Squash Soup

A light soup for warm days.


Summer Squash Soup

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

2 Tbsp olive oil
1 pound zucchini, sliced
1 onion, diced
1/2 cup white rice
6 cups vegetable stock or water
salt and pepper to taste

Method:

Heat the oilin a soup pot, add the vegetables and the rice. Fry for 2-3 minutes. Add 1/2 cup of liquid and steam for about 10 minutes with a lid on. Add the remaining liquid and a dash of salt and simmer for about 10 minutes until the rice is tender. Add salt and pepper to taste.

8.10.2014

Tomato Soup with Quinoa

Tomato Soup with Quinoa

A quick soup for the peak of tomato season.


Tomato Soup with Quinoa

Adapted from Vegetable Literacy by Deborah Madison

Ingredients:

2 Tbsp olive oil
1 onion, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground turmeric
1 pound tomatoes, peeled and chopped
salt and pepper to taste
1 cup cooked quinoa

Method:

Heat the oil in a soup pot and fry the onion until translucent. Add the spices and fry for one or two minutes. Add the tomatoes, a dash of salt and four cups of water. Simmer for 15 minutes, add salt and pepper to taste and serve with the quinoa.

8.03.2014

Toasted Millet with Tomato Sauce

Toasted Millet with Tomato Sauce

Millet was one of my food discoveries of last year. ;)


Toasted Millet with Tomato Sauce

Adapted from Vegetable Literacy by Deborah Madison

Ingredients:

1 cup millet
4 cups water
salt

2 pounds ripe tomatoes, quartered
salt and pepper to taste
1 Tbsp olive oil

1 Tbsp clarified butter
1 onion, diced
1 carrot, grated
1 bunch spring onions, sliced
1/2 tsp dried oregano

Method:

Toast the millet in a non-stick pan until it just begins to color. Transfer to a pot, add water and salt and bring to a boil. Simmer for about 20 minutes until all the liquid is absorbed.

Meanwhile, cook the tomatoes until they have completely broken down, add salt and pepper to taste and stir in the olive oil. (this will also take about 20 minutes)

While the millet and the tomato sauce are simmering along, melt the clarified butter in a skillet, add the onion and fry until translucent. Add the carrot and spring onions and fry for 3-4 minutes. Stir in the oregano. Stir the onion-carrot mix into the millet and serve with the sauce.

7.27.2014

Pork Belly with Szechuan Pepper

Pork Belly with Szechuan Pepper

We are cooking off the spice rack at IHCC this week.



Pork Belly with Szechuan Pepper

Adapted from Eat by Nigel Slater

Ingredients:

2 Tbsp neutral oil
250 g pork belly, cut into 1/2-inch dice
2 Tbsp Szechuan pepper, coarsely ground
1 Tbsp honey
juice of 1 lime

Method:

In a skillet, heat the oil and fry the meat until lightly browned. Add the Szechuan pepper, honey and lime juice and cook for a couple of minutes. Serve on pasta.

7.13.2014

Braised Lamb Shanks

Braised Lamb Shanks

A quick one from the archives. (dinner last Christmas)


Braised Lamb Shanks

Adapted from Bones by Jennifer McLagan

Ingredients:

2 lamb shanks, about 350 g each
salt and pepper
2 Tbsp neutral oil
4 onions, diced
1 carrot, diced
2 tsp dried rosemary
330 ml Guinness
2 Tbsp brown sugar
1 tsp mustard
2 cloves garlic, sliced

Method:

Preheat the oven to 160°C.
Pat the lamb shank dry and sesaon with salt and pepper. In a braising pot, heat the oil and fry the shanks until nicely browned on all sides. Remove from the pot and set aside. Add the onions and fry on low-medium heat until soft, about 10 minutes. Add the carrot and rosemary and cook for 2-3 minutes. Add the rest of the ingredients, bring to a boil and add the lamb shanks. Transfer to the oven and braise for about 2 hours or until very tender. Serve on pasta.

6.29.2014

Tomato-Feta Frittata

Tomato-Feta Frittata

A juicy, summery frittata. 

I will post less frequently in the next couple of weeks, since I got myself a new job in a city 600 km away from where I currently live. Weekly postings will continue when I've got everything rigged up. ;)


Tomato-Feta Frittata

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

4 eggs
salt and pepper
1 bunch green onions, thinly sliced
1 clove garlic, minced
2 tsp dried marjoram
1 Tbsp clarified butter
2-3 tomatoes, de-seeded and diced
100 g feta cheese, diced

Method:

Beat the eggs with sat and pepper, fold in the remaining ingredients. In a 10-inch skillet, melt the clarified butter, add the egg mixture and spread out into an even layer. Cook on low heat until set, maybe 8 minutes. Slide onto a large plate, place the skillet on top and turn over. Cok for another 6 minutes or so and serve.

6.22.2014

Spicy Asparagus

Spicy Asparagus

IHCC
It's potluck time for the merry month of June at IHCC and with the end of asparagus season right ahead of us I chose a spicy stir-fry variation.



Spicy Asparagus

Adapted from World Vegetarian by Madhur Jaffrey

Ingredients:

1 pound green asparagus, trimmed, lightly peeled and cut into 1/2-inch segments
2 Tbsp neutral oil
piece of ginger, grated
2 cloves garlic, minced
dash of chile powder or paprika
1/4 cup vegetable stock or water
dash of salt and sugar
1/2 tsp roasted sesame oil

Method:

In a skillet, heat the oil and fry the ginger and garlic until fragrant. Add the chile and asparagus and stir-fry until the asparagus is well coated with the oil. Add the stock and salt and sugar. Bring to a boil and simmer with a lid on until the asparagus is tender, maybe 3 to 5 minutes. Stir in the sesame oil and serve on rice.