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Posts Tagged ‘Whole Foods’

Coconut Red Curry Soup with Brown Rice Noodles

Posted in Soup, tagged , , , , , , , , on February 26, 2013| 13 Comments »

Coconut Red Curry Soup with Brown Rice Noodles via Relishing It

Hello again!  I hope you had a wonderful weekend.  Ours went by far too quickly, and was… a bit of a mixed bag.  Friday night I made this tasty coconut red curry soup, we played games, and had a dance party in Aria’s room– flashing colored lights and blaring music included.  It was great.  I still smile when I think about how happy she was spending her birthday money on her own disco ball.  Saturday, on the other hand, was not so pleasant.  Do you ever have days where everyone in the family wants to do something different?  No one can agree on a plan, everyone is a bit “off”, and the day spirals into communal grumpiness.  That was our Saturday.  As we were putting the kids to bed that night, talking about how we had wasted one of our precious weekend days, my daughter (in her sweet four-year-old voice) said, “Everybody’s different.  That’s just how life is.”  So there’s a bit of wisdom.  Thankfully, by Sunday we had all learned our lessons and agreed to compromise, and it was fantastic.  The sun was shining, we went out-and-about, the kids were happy, the adults were happy.  We ended the weekend on a great note.

Guajillo Peppers for Red Curry Paste via Relishing It

Anyway…back to this soup that I threw together for “Friday Night Fun.”  It’s loaded with tons of healthy ingredients– brown rice noodles, bok choy, snow peas, turmeric, chicken, and homemade red curry paste.  It’s all in there, combining to make a warm and filling soup laced with those delicious Thai flavors that we love.  The idea for this soup came about awhile back when I was making some other Thai dish.  I realized that I was out of curry paste, so I took a look at the ingredients on the empty bottle in the fridge.  I was already familiar with making my own condiments ( here and here), so I decided to give homemade curry paste a shot.  And since the the first listed ingredient was sugar, I figured it was an opportunity to make a healthier version to use in other meals.  One of the things I love about making homemade versions is that there really isn’t a right or wrong way.  It’s fun to go ‘off-book’.  As long as you pay attention to how the flavor combinations develop as you add ingredients, you’ll be fine.  Cooking with this philosophy opens up so many possibilities.  Have the courage to take a chance, and rely on your taste, and it’ll be a game changer for your kitchen skills.

Ingredients for Red Curry Paste via Relishing It

At any rate, I love the result of this red curry paste.  I decided to not add anything sweet to the actual paste.  Instead, I made up for any needed sweetness by seasoning the whole soup.  Use your judgement to fit this dish to your family’s taste.  The same goes for the dried chili peppers.  Here, I used a mild one– Guajillo.  Penzeys carries all sorts of dried chili peppers in different ranges of heat.  Use whichever you prefer.  And don’t be put-off by the anchovies in the paste.  They add a little umami flavor, but you won’t taste anything fish-like.  Trust me on this one.  One final thing on the paste, it’s a nice idea to make this a bit ahead of time to allow the flavors to come together.  You will have leftovers that can be stored in the refrigerator.  Of course, if you decide not to make your own curry paste, this soup will still be wonderful with a store-bought version.

Homemade Red Curry Paste via Relishing It

I love cooking with coconut milk (the canned version, not the carton).  Here, I sweetened the soup with a bit of honey, but palm sugar (or regular) can also be used.  The vegetables are interchangeable, of course.  A couple of hefty handfuls of spinach are a nice replacement for the bok choy.  Red pepper (sautéed a bit beforehand) also goes very well in this dish.  You can roast your own chicken, bake some chicken breasts, or use store-bought rotisserie chicken for an even quicker meal.  Or you can leave the chicken out entirely for a vegetarian option.  If you happen to have kaffir lime leaves on hand, throw them in– they will be brilliant.  I didn’t this time around, but the extra lime juice worked just fine.

Coconut Red Curry Soup via Relishing It

A note about the bowl in the photo– isn’t it lovely?  You know I advocate using local ingredients as much as possible, but I also have a soft spot for local artists.  The gorgeous bowl in these photos is from Evla Pottery.  I fell in love with their work years ago when my husband surprised me with a large decorative plate.  Last week while on a stroll with Aria, I stopped in to have a look around and was smitten with these bowls.  Evla is run by a husband and wife who craft wonderful pottery and paintings.  They have a beautiful store, and I’m thankful that they’re just a few blocks from our home.  Stop by if you’re in the neighborhood, or take a look on-line if you need to treat yourself or another to something special.

Coconut Red Curry Soup with Brown Rice Noodles via Relishing It

The Recipe: Red Coconut Curry Soup with Brown Rice Noodles

(Serves 4-6)

For the Red Curry Paste:

4 dried Guajillo peppers (other peppers will work fine, too)

1 stalk lemon grass, finely chopped ( about 1 1/2 tablespoons)

1 knob fresh ginger, finely chopped (about 1 tablespoon)

1 teaspoon hot curry powder

1 tablespoon coriander seeds, toasted and ground

1 tablespoon fish sauce

3-4 tablespoons minced shallot

3 garlic cloves

2 anchovy fillets, finely chopped

3 tablespoons liquid from soaked peppers, more if needed

For the Coconut Red Curry Soup:

2-3 tablespoons olive oil

About 1 pound chicken breasts, cooked and shredded (rotisserie works well, too)

2 teaspoons coriander seed, toasted and ground

1 tablespoon fresh ginger, finely chopped

1 stalk lemon grass, left whole

2 tablespoons finely chopped shallots

1 tablespoon hot or sweet curry powder

1 teaspoon ground turmeric

2-3 tablespoons honey (or more, to taste)

3 tablespoons fish sauce

3 tablespoons red curry paste

1 bunch green onions, finely chopped

2 heads baby bok choy, leaves separated  (or a couple hefty handful of fresh spinach)

About 1  1/2 cups fresh snow peas

1/2 chopped cilantro

1-2 limes, cut into wedges

5 cups water

1 can organic coconut milk

8 ounces brown rice noodles

To make the red curry paste:  Place the dried chili peppers into a small bowl, pour boiling water over them and cover the bowl with a plate.  Let sit for 30 minutes.  Reserve some of the soaking liquid.  Using  a small mini food processor, add the peppers, lemon grass, ginger, curry powder, ground coriander, fish sauce, shallots, garlic, anchovies, and 3 tablespoons soaking liquid.  Blend for a few minutes until very smooth.  Cover and refrigerate until ready to use.

To make the coconut red curry soup:  In a large dutch oven, heat the olive oil.  Add the shallots and ginger and sauté for a minute or so.  Add the curry powder, turmeric, ground coriander, and red curry paste and sauté for another 30 seconds.  Add  5 cups of water along with the lemon grass stalk, fish sauce, coconut milk, and honey.  Bring the soup to a boil, then reduce heat to low-medium and let simmer for 15-20 minutes, or so.

Meanwhile, bring a large kettle full of water to a boil for the brown rice noodles.  When the soup tastes as if the flavors have melded, cook the rice noodles in the boiling water for about 8-10 minutes, or until they are al dente. Remove the stalk of lemongrass.  About 2 minutes before the rice noodles are done, add the snow peas , bok choy , and chicken to the soup.    Strain the noodles and add them to the soup.  Stir in most of the green onions and cilantro, reserving a bit for garnishing the top each bowl.  Be sure to serve a lime wedge or two along with each bowl– the lime really brightens the soup and brings all of the flavors together.   This soup is best enjoyed immediately when it is done.  Enjoy!

Thanks for stopping by today! xo

Laurie

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Black Bean Soup with Pineapple

Posted in Soup, tagged , , , , , , , on February 20, 2013| 2 Comments »

Black Bean Soup with Pineapple via Relishing It

Greetings!  With another wave of snowstorms moving into Minnesota this weekend, it’s time for a new soup recipe here at Relishing It.  You already know that I’m soup-obsessed, so I won’t go into that again.  But I always find that Winter is a bit more bearable knowing I can eat soup as often as I like.  Honestly, if you were to take a peak into our refrigerator on any given day this time of year you’d find a couple of soups.  And the leftovers are just easy, quick lunches.  I think so many soups actually get better after sitting for a day or two.

Black Beans via Relishing It

This particular soup takes me back.  Many years ago, I flew out to the East Coast for my best friend’s wedding.  A few days before the ceremony, we found a cute little restaurant that made an amazing black bean soup with pineapple chunks.  Having spent my whole life in North Dakota up to that point, I’d never eaten anything like it.  Black beans with pineapple simply weren’t a pairing you’d find in the local Midwest diners.  The soup was so delicious that we went back for it several times that week.  Since I’ve thought about that soup so often, I finally decided to create my own version of it at home.

Roasted Red Peppers via Relishing It

First up are the beans.  These fantastic little legumes are delicious and good for your body.  More on that here.  I love how versatile they are– they’re staples in Mexican, Indian, and Caribbean cuisine.  Add to that the fact that they’re inexpensive, and it’s a total win.  I put beans in so many dishes that it’s ridiculous.  In this soup, the pineapple makes for a perfect pairing with the black beans.  It adds a nice subtle sweetness to contrast with the savoriness.  And the acidity from the fruit gives this soup a fresh flavor that you don’t often find in bean-based dishes.

Black Bean Soup with Pineapple via Relishing It

I also delved into my frozen supply of roasted red peppers from this past summer.  They worked great in this soup.  If you can’t find any roasted red peppers, feel free to use a regular one, but be sure to sauté it a bit before adding it to the soup.   The cilantro on top gives it another burst of freshness, and the jalapeño lends just the right amount of heat.  So gather up your ingredients and get this one simmering for the snowfall this weekend.  Cozy-up, my friends!

Black Bean Soup with Pineapple via Relishing It

The Recipe:  Black Bean Soup with Pineapple

(serves 4-6)

2 tablespoons olive oil

2 2/3 cups dried organic black beans, soaked overnight (or 4 – 15 ounce cans, drained)

1/2 cup white onion, chopped

4 garlic cloves, chopped

1/2 cup roasted red peppers, chopped

1 1/2 tablespoons cumin seed, toasted then ground

1 teaspoon coriander seed, toasted then ground

1/2 teaspoon smoked paprika

1 dried bay leaf

1 pineapple, cut and cubed,  yielding about 2 cups (canned can also be substituted)

4 cups water

kosher salt and pepper, to taste

Sliced jalapeños and chopped cilantro, for garnish

In a large Dutch oven, sauté the onion and garlic in the olive oil over medium heat for a couple of minutes.  When the onions are soft, add the ground cumin, coriander, and smoked paprika.  Sauté for about 30 seconds.  Add the roasted red pepper, soaked beans, water, bay leaf, and salt and pepper.  Cook for about a half hour over medium heat or until the beans start to feel nice and soft.  Add the pineapple and continue to cook for another 20 minutes, or until the beans are completely soft and tender.  When they are, carefully remove about 1 cup of the black beans and place it into a blender.  Blend until smooth, then return to the pot.  If you want the soup thicker, blend a few more beans.  Like your soup thinner, add a bit more water.  You get the idea.  Adjust seasoning with salt and pepper, if necessary.   Top with chopped cilantro and sliced jalapeños.  Keeps well for days in the refrigerator.  Enjoy!

Have a lovely weekend!

Laurie

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Simple White Beans with Rosemary and Garlic

Posted in Savory, tagged , , , , , , , , on January 3, 2013| 31 Comments »

Simple White Beans with Rosemary and Garlic

Greetings friends!  It feels so good to be back here at Relishing It.  Turns out my Summer vacation from posting lasted a little longer than I intended.  At any rate, I’ve missed writing and talking with all of you.  I hope you’ve had a fantastic few months.  Life has been great in my little corner of Minnesota.  The holidays were good to us– we had beautiful traveling weather for our trip back to North Dakota, where we were able to spend time with our families.  Everyone remains in good health, and that is basically all that I need.

Simple White Beans with Rosemary and Garlic via Relishing It

Despite not writing as much lately, I’ve been very busy in the kitchen making new things.  I’ve tried desperately to not bake quite so much, because frankly, we just don’t need all those sweets around.  But…I’ve fallen short of keeping that vow every couple of weeks.  Simply put, I love to bake.  It makes me (and my kids) happy.  So now I’ve modified the vow– we just share more.

I’ve spent the rest of my time in the kitchen preparing healthy and delicious meals.  The pressure to ‘change your diet!’ and ‘lose weight!’ always amps up this time of year, but to be honest, I’m pretty content with where we are.  While I do make foods with butter, oils, sugar, and flour, I do my best to use limited amounts, or find healthier alternatives.  Not to sound too preachy, but there really isn’t a thing I’d change about my diet (especially with the ‘share baked goods vow’).  And that feels pretty good.

I continue to try to learn about how various foods affect my body, as well as how the production of those foods affects the environment.  And I feel lucky to have connected with so many people that feel the same way.  I want to stay healthy and fit for me and for my family, so I stick with the mantra that whole foods and exercise are the key.  If you’ve come here looking for healthy ideas for family meals, you’ll see there’s plenty to choose from.  I love helping people figure out how to eat “clean”.  It’s easier than you think.  Just stay away from packages and long lists of ingredients, add more vegetables, and eat whole foods.  You’ll be amazed.

Simple White Beans with Rosemary and Garlic via Relishing It

This simple pot of beans is a good example of the type of meal I’m talking about.  It’s not fancy, but is perfect for a cold night.  This dish is creamy, comforting, and bold.  The flavors can change dramatically depending on how you season this one, so play to your palate.  If you like Dijon, add a bit more.  Want more of a tang, be liberal with the vinegar.  Play around with it a bit!  The recipe below is how I enjoy it the most.  I generally make a batch of these beans and we eat half of it served alongside roasted buttercup squash (they’re perfect together).  I freeze the other half, and then use it in a simple cassoulet for a quick weeknight meal.  For that cassoulet, prepare some kielbasa sausage and/or some leftover pork shoulder, cut it into chunks,  place it in a shallow baking dish, cover with the thawed then re-warmed white beans, and top with some panko bread crumbs.  Bake at about 375°F for 10-15 minutes (or until the bread crumbs are toasted).  Sprinkle with fresh parsley, and voila!

Simple White Beans with Rosemary and Garlic via Relishing It

The Recipe:  Simple White Beans with Rosemary and Garlic

Serves 4-6

3 cups dried white beans (preferably cannellini, buy navy would work, too)

1/2 large white onion, chopped

2 bulbs garlic, peeled

2 large sprigs of fresh rosemary, chopped

a few sprigs of fresh thyme, left whole

1 dried bay leaf

extra-virgin olive oil

kosher salt and cracked pepper

1-2 tablespoons red wine vinegar

1 heaping tablespoon Dijon mustard

Begin by either covering the white beans with cold water in a large pot and soaking overnight (which I never do) or do a quick-soak method (which I always do) by placing the beans in a large pot or Dutch oven, cover with cold water and a sprinkle of kosher salt.  Bring the beans to a boil.  Boil for one minute.  Remove pot from heat and cover with a lid.  Let sit for two hours.  Drain beans when ready to use.

In that same Dutch oven, to the beans add the chopped onion, garlic cloves (from the two bulbs), chopped rosemary, whole sprigs of thyme, bay leaf, a bit of kosher salt and cracked black pepper.  Just barely cover the beans with fresh cold water.  Then add a couple of glugs of olive oil — about 1/4 cup.   Bring to a boil, then immediately reduce heat to a medium/low simmer.  Let cook for about one hour, stirring every so often, or until the beans are your desired consistency.  I like mine to be rather soft, but still hold their shape a bit.

When they are done cooking, remove from the heat.  Remove the thyme twigs and the bay leaf.  Using an old potato masher or a fork, mash a few of the beans to thicken them up a bit,  3/4 cup or so.  Add the Dijon and red wine vinegar and stir a bit to emulsify.  Re-season with more salt and pepper.  Drizzle with a bit more olive oil when serving and some fresh thyme leaves on top.    Enjoy!

Thanks for stopping by!  xo

Laurie

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