Sunday, February 27, 2011

Winter (week of Feb 21)

Monday: left-overs
Tuesday: brown rice; sauteed spinach; miso-topped tofu
Wednesday: brown rice; Massaman Curry with Tofu & Sweet Potatoes (curry paste from Thai Curry Simple); Ginger, Rum, and Coconut Sorbet
Thursday: left-overs
Friday: Baked Eggs
Saturday: take-out
Sunday: I'm in Mexico!

Wednesday, February 23, 2011

Dark-n-Stormy Sorbet

I'm not much of an ice-cream person (all the milk fat gets in the way of the sugar - and I'm all about the sugar), but I love me some sorbets. I suddenly decided I *had* to make this recipe last night, then realised I was out of rum. I made it to the liquor store mere moments before they closed. Of course, making ice cream/sorbet/whatever isn't an immediate-gratification thing, so we had it with our dinner tonight. Yum!

Dark-n-Stormy Sorbet
Adapted from this recipe

  • 24 ounces ginger beer, thoroughly chilled (I used Reed's extra-spicy)
  • 1/2 cup plus two tablespoons demerara or turbinado sugar (or regular brown sugar)
  • 1 cup coconut milk (I used "light" coconut milk)
  • 1 Tablespoon key lime juice (I'm sure regular would be fine as well)
  • 3/4 teaspoon kosher salt
  • 1 tablespoon grated ginger
  • 1/2 C finely shredded coconut flakes
  • 2 1/2 tablespoons dark rum
In large bowl whisk together ginger beer and sugar till foam subsides and sugar is completely dissolved, about 3 minutes. Whisk in coconut milk, lime juice, salt, and ginger. Mix in coconut.

Transfer mixture to ice cream maker and churn according to manufacturer's instructions. When sorbet is finished, slowly pour in rum and churn one minute longer. Transfer to an airtight container and freeze until firm and scoopable.
makes about 1 pint

Saturday, February 19, 2011

back to smoothies

I am a little faddish about my breakfasts. These fads are personal to me, but I often eat the same thing for breakfast for weeks or even months. Certain things (like skinny ties?) come back time after time, while other things (jellies?) are popular for a while and then forgotten. Smoothies are a classic for me. For a long time, we had a mango-blueberry one every day; before that it was a strawberry-carrot smoothie (which I no longer quite remember how to make). Now is the time of the cinnamon pear smoothie, apparently.

Mango-Blueberry Breakfast Smoothie
  • 1 C OJ
  • 1 C mango chunks
  • 1 1/2C frozen blueberries
  • 1/2 block soft silken tofu
  • sweetener, if necessary/desired
serves 2

Cinnamon Pear Breakfast Smoothie
  • 1 1/2 C OJ
  • 1/2 pear, cut into chunks but not peeled
  • 3/4 1/2 C uncooked rolled oats (eta: I measured how much I'm adding, and it's slightly less than I'd guesstimated)
  • 1 frozen banana
  • 2 C spinach
  • 1 tsp cinnamon
serves 1 generously

Thursday, February 17, 2011

guess I should update my profile...

I finally overcame my distaste for dissertating, finished my dissertation, and successfully defended it in late January. Crazy. Anyway, between the exciting (by which I mean "terrifying") run-up to the defense and Victor's long hours at work, there hasn't been much cooking around here. I'm slowly getting my cooking mojo back, though, and planning to post a bit more regularly. Of course, I'm heading off to Mexico in a little more than a week, so don't get your hopes up quite yet (and, to any potential internet baddies - Victor and our ferocious attack-cats will both be staying here in Seattle).

I had some folks over for a soup swap last night, so it feels fitting that I'd start posting again with that recipe. It's one I've made many times and keep returning to, because it is tasty, healthy, and easy.

Chipotle-Kissed Red Bean and Sweet Potato Chili
(adapted from Fresh from the Vegetarian Slow-Cooker)

  • 1 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 garlic clove, minced
  • 1 Tbsp chili powder
  • 1 ½ lb sweet potatoes, cut into ½” chunks
  • 1 14.5 oz can crushed tomatoes
  • 1 15.5 oz can kidney beans, drained and rinsed (or 1 ½ C cooked beans)
  • 1 ½ C water
  • salt, to taste
  • 1 Tbsp minced chipotle chiles in adobo

Heat the oil in a large skillet (if you’ll be using a slow-cooker) or in a heavy soup pot (if you’ll be cooking the chili on the stove). Add the onion, bell pepper, and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and a little salt, and cook for 30 seconds. Remove from the heat, add the sweet potatoes, and stir to coat with spices.

If using a slow-cooker, transfer the mixture to a large slow-cooker crock and add the tomatoes, beans, and water; otherwise, just add them to the pot you used to sweat the onions and garlic. Season with a bit more salt.

Cook on low for 6-8 hours in a slow-cooker or simmer for an hour (or so) on the stovetop, until potatoes are soft. Stir in the minced chiles (NOT the whole can) and salt to taste.
serves 4-6