Spicy Coconut Carrot Soup

I wanted a cold soup for a first course over the past holiday, but AK isn't so into fruit soups so I needed something different. Both potato and carrot are great cold, but I decided on carrot since it's light, and the weather is getting warm (although this soup would be great hot too). I used a combination of coconut milk and soy milk for a silky smooth consistency, and the curry adds a spicy balance to the sweetness of the carrots.

I finished my soup with a dollop of sour cream (feel free to use dairy free or regular) to temper the spiciness of the curry, and in honor of the nice weather, a sprinkle of freshly chopped green herbs.

Spicy Coconut Carrot Soup

Ingredients:

1 lb carrots, scrubbed & chopped into large pieces
1 can coconut milk
1 cup soy milk
2 tsp curry powder
1 tsp garlic powder
salt to taste
dairy-free sour cream
chopped fresh herbs

Directions:

1. Roast carrots in the oven until tender, about 1 hour at 400 degrees.
2. With an immersion blender, blend carrots with coconut milk, soy milk and spices until smooth. Add additional liquid to achieve your desired consistency.
3. Serve chilled with a dollop of sour cream and a sprinkle of chopped fresh dill, cilantro, chives or basil.

The cost:
carrots: .89
coconut milk: 1.49
soy milk: 1.99
sour cream: 1.39
herbs: 1.99

Grand total: $7.75; serves 8

Crispy Roasted Carrot Chips

I was going back through a bunch of my old food magazines and found a great recipe in Cooking Light for smoked paprika roasted carrots.

I made a lot of modifications: I halved the recipe since I only had just over a pound of carrots; I scrubbed rather than peeled the carrots so I wouldn't lose all of the vitamins and nutrients; I cut down on the oil because it felt like way more than I needed (isn't Cooking Light supposed to be, well, light?); I thinly sliced the carrots and baked them low and slow so they would get all crispy.

Warning: It took a lot of willpower not to eat these all at once (although it's pretty healthy, so I guess it wouldn't have been so bad :)).

Crispy Roasted Carrot Chips
Inspired by "Carrots Roasted w/ Smoked Paprika," Cooking Light, December 2009

Ingredients:

1 lb carrots, sliced lengthwise (~1/8 inch thick)
2 tsp olive oil
1/2 tsp sea salt
1/2 tsp smoked paprika
1/8 tsp black pepper

1. Scrub carrots and slice thinly (about 1/8 of an inch, using a mandoline is best) and place in a large zip-top bag.
2. Add oil to bag and toss to coat. Sprinkle in spices and toss to coat.
3. Lay carrots in a single layer on a baking sheet. Bake in a 300 degree oven for 1 1/2 to 2 hours, turning once during baking, until chips are crispy.

The cost:
carrots: .89
other ingredients: <1.00

Grand total: $1.89

Smoky Rosemary & Fire-Roasted Tomato Beef Stew

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

This month's challenge didn't really appeal to me since I would have to make so many changes in order to be able to eat it, but it did inspire me to make this delicious rosemary and fire-roasted tomato beef stew!

The secret ingredient here: Smoked paprika that gives the stew a rich flavor (fine, it makes it taste like it's been simmering for 18 hours rather than 2, but you don't have to tell anyone :)) I also browned the meat first which adds an incredible depth of flavor, I highly recommend it even though it takes some extra time. I also had meant to add potatoes to this stew but ran out of space in the pot!

Smoky Rosemary & Fire-Roasted Tomato Beef Stew

1 pounds beef cubes
2 Tbsp olive oil
2 medium onions, chopped
4 garlic cloves, minced
4 celery stalks, cut into 1/2 inch pieces
6 carrots, cut into 1/2 inch pieces
1 14 oz. can fire roasted tomatoes
2 cups soup stock
2 sprigs rosemary
2 bay leaves
1 tsp smoked paprika
salt & pepper to taste

Directions:

1. Heat 1 Tbsp of oil in a large dutch oven over high heat. Brown beef cubes in batches (don't crowd the pan) and remove to a small dish.
2. Reduce heat to medium and add remaining oil and brown onions. Add garlic, celery and carrots and cook 3-4 minutes.
3. Return meat to pot and add stock, rosemary, bay leaves and smoked paprika. Bring to a boil, then simmer over low heat for at least 1 hour (you can also finish this in a 350 degree oven for 1 to 1.5 hours). Season with salt and pepper to taste.

The cost:
beef: 11.99
onions: .45
celery: 1.19
carrots: .89
tomatoes: 1.00
rosemary: 1.99

Grand total: $17.51; serves 8

One Pot Wonder: Dutch Oven Chicken & Rice

One-pot dishes are the best. You throw in a whole bunch of ingredients for a complete meal, and you only have to wash one pot (fine, maybe a spoon, knife and cutting board too)!

Pretty much any combination of vegetables, grain/legumes and protein can work so feel free to be adventurous! If you don't have a dutch oven, either than highly recommending you get one, you can also do this is a large saucepan and baking dish, but you will have more to wash :)

Note: Some readers have asked for more pictures of my preparation/cooking in addition to the finished product. Please let me know what you think!

Dutch Oven Chicken & Rice

1 Tbsp vegetable oil
2 onions, quartered and sliced thinly
4 garlic cloves, sliced thinly
8 oz cremini mushrooms
1 Tbsp yellow mustard seeds
3 carrots, sliced into rounds
12 brussel sprouts, quartered
1 cup white basmati rice
2 cups vegetable or chicken stock
1 tsp sea salt
1/2 tsp black pepper
2 bay leaves
2 chicken quarters

Directions:

1. Preheat oven to 350 degrees. Heat oil in dutch oven and cook onions over low heat until soft and browned, 10-12 minutes (add garlic and mustard seed after 5 minutes). Add mushrooms and cook until they are soft and have released their juices, 4-5 minutes.

2. Add brussel sprouts, carrots and 1/2 cup of stock. Bring to a boil and cook covered 2-3 minutes. Add rice, remaining stock, salt, pepper & bay leaves, stirring to combine.

3. Season chicken on both sides with salt and pepper and add to pot, slightly submerging in liquid. Raise heat and bring to a boil, then cover and transfer to oven. Bake at 350 degrees 35-40 minutes until rice has absorbed all liquid and chicken is cooked through. Remove bay leaves before serving.

The cost:
onions: .69
garlic: .10
mushrooms: 1.99
carrots: .99
brussel sprouts: 1.89
rice: .99
stock: .99
chicken: 3.89

Grand total: $11.53 (5.77/person)

Dinner Party Appetizer: Sesame-Soy Salmon w/ Crispy Brown Rice Cake

For my dinner party I wanted to start with a fish course; I like Asian flavors for salmon, so I created a sesame-soy marinade with a little bit of sriracha for heat. While the salmon lay soaking up those wonderful flavors, I put together an accompaniment for the plate. I wanted something with crunch and texture to help offset the softness of the salmon, so I decided to make brown rice cakes that I pan fried until they were nice and crispy. I should have made more--they were the hit of the night!

Sesame-Soy Salmon

Ingredients:

1 Tbsp soy sauce
2 Tbsp rice vinegar (I used garlic flavored)
1 tsp toasted sesame oil
1 Tbsp toasted sesame seeds
1 tsp agave, honey or brown sugar
1/2 tsp sriracha (more if you like it spicy)
1.5 lbs salmon, cut into individual portions

Directions:

1. In a large ziploc bag, mix together soy sauce, vinegar, oil, sesame seeds, agave and sriracha. Add salmon and marinate for at least 1 hour.
2. Remove salmon from marinade, place on baking sheet and bake uncovered at 400 degrees for 6-8 minutes or until cooked through.

Crispy Brown Rice Cakes

Ingredients:

1/2 tsp sesame oil
2 tsp vegetable oil
2 garlic cloves, finely minced
5 cremini mushrooms, finely chopped
1 carrot, finely grated
1/4 tsp salt
1 cup cooked brown rice
1 egg
oil for frying (I used vegetable)

Directions:

1. Heat oils in deep saute pan and cook garlic over medium-low heat until browned, 5-6 minutes. Add mushrooms and carrots and cook 5-6 minutes until soft. Remove from heat.
2. Combine mushroom mixture with cooked brown rice and salt. Allow to cool (you don't want to scramble the egg). Add egg and stir until evenly mixed.
3. Heat 1/4 inch of oil in saute pan.
4. Divide rice mixture into balls about the size of a ping pong ball (I made 15 or so), then flatten into thick patties. When oil is hot, fry patties 2-3 minutes on each side until golden brown and crispy.

The cost:
salmon: 9.16
rice: 2.99
carrots: .99
cremini mushrooms: 1.99
other ingredients: <1.00

Grand total: $16.13; serves 8-9 as an appetizer

One-Pot Wonder: Chicken, Tomato & Red Lentil Curry

I'm a big fan of one-pot dishes--something that I can make in a single pot that serves as a meal complete with all of the important food groups: starch, veggies, good fats and protein.

I've made only a million variations of this dish. My base is sauted onions and garlic, chicken, and canned tomatoes, but you can put any other veggies or starches in that you like (I've added broccoli, zucchini, squash, cauliflower, fingerling potatoes, sweet potatoes, etc.). This time I went with a combination of carrots, celery, brussel sprouts, and added red lentils for texture and curry and garam masala for flavor.

[Doesn't look so pretty but I promise it tastes great!]

Chicken, Tomato & Red Lentil Curry

Ingredients:

1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, sliced thinly
5 carrots, peeled and sliced into chunks
2 celery stalks, sliced into chunks
10 brussel sprouts, quartered
1 lb(ish) boneless chicken, cubed
1 Tbsp curry powder
2 tsp garam masala
1 tsp sea salt
1 cup red lentils
1 14 oz. can diced tomatoes
2 cups vegetable stock

Directions:

1. Heat oil and saute onion until soft, 4-5 minutes. Add garlic and cook 2-3 minutes more.
2. Add carrots, celery, and brussel sprouts and cook 8-10 minutes over medium-low flame, stirring occasionally.
3. Add chicken and spices, stirring to coat. Add lentils, tomatoes & stock and stir to combine. Bring to a boil, then simmer 30-40 minutes until veggies are soft and chicken is cooked through.

The cost:
onion: .45
carrots: .99
celery: 1.99
brussel sprouts: 2.49
chicken: 6.53
lentils: 1.00
tomatoes: 1.00
stock: 1.99

Grand total: $16.44; serves 4 (or 2 + leftovers for 2 tomorrow!)

Dinner Party (Part 4 of 5): Coconut Curry Chicken

I'd had a can of coconut milk sitting in my pantry for months; I'll admit, I was a bit trepidatious about using it (not sure why). Seriously, I shouldn't have waited so long--it made this chicken dish so rich and delicious. And there weren't any leftovers :)

Coconut Curry Chicken

Ingredients:

1 tsp vegetable oil
1 large onion, chopped
4 garlic cloves, sliced thinly
4 carrots, peeled and sliced
1.5 lbs boneless chicken breasts, cut into chunks
1 Tbsp curry powder (more if you like it hotter)
1 tsp sea salt
shot of sriracha
1 can coconut milk (I used light, lower in fat)
1 head of cauliflower, cut into florets

Directions:

1. Heat oil in large skillet and saute onion until soft, 4-5 minutes. Add garlic and carrots and cook 7-8 minutes until onions are caramelized.
2. Add chicken, spices and sriracha, stirring to coat. Add coconut milk, mix and bring to a boil. Simmer 2-3 minutes then add cauliflower. Cook an additional 5-6 minutes covered until chicken is cooked through and cauliflower is tender.

The cost:
onion: .45
garlic: .15
carrots: .99
chicken: 8.99
coconut milk: 1.99
cauliflower: 1.99

Grand total: $14.56; serves 8

Ginger-Lemon Tuna Steaks & Roasted Vegetable Medley

Thanks to everyone who has sent me feedback about the blog, both publicly and privately. It really helps to know what people are enjoying, and what they'd like to see more of!

This blog post is for you, DSK--one non-vegetarian full dinner menu coming right up! (P.S. I didn't know you always wanted to be in my Home Ec group. Thanks for sharing that with me :))

I had a long day at work and came home with the overwhelming desire to make a flavorful and healthy meal. I had a lot of leftover veggies from my soup earlier this week, as well as tuna steaks in the freezer, so I decided on ginger-lemon tuna steaks, a roasted vegetable medley, and brown basmati rice.

Ginger-Lemon Tuna Steaks

Ingredients:

2 Tbsp rice vinegar
1 tsp honey or agave
1/2 tsp salt
pinch of pepper
1 Tbsp freshly grated ginger
1 lemon, sliced
2 tuna steaks, defrosted

Directions:

1. In a shallow dish, combine all ingredients except tuna.
2. Place tuna in dish and coat both sides with marinade. Allow to sit in marinade for at least 15 minutes (while you prep your veggies!).
3. Cook tuna on the stove 3-4 minutes on each side (more or less depending on how you like your tuna), or roast in a foil packet in oven 8-10 minutes at 425 degrees (layer lemon slices on tuna while it steams if you do it this way).

Roasted Vegetable Medley

Ingredients:

10 baby potatoes, cubed
1 sweet onion, chopped into large pieces
4 carrots, cut into 1/2-inch pieces
2 parsnips, cut into 1/2 inch pieces
2 celery stalks, cut into 1/2 inch pieces
2 Tbsp olive oil
salt, pepper and garlic powder

Directions:

1. Place veggies in a baking pan; drizzle with olive oil and season liberally with salt, pepper and GP.
2. Bake in oven at 425 degrees, 50-60 minutes or until roasted and tender (I like to roast 30ish minutes covered, 30ish uncovered).

Serve over brown basmati rice.

The cost:
tuna: 4.71
lemon: .29
veggies: already paid for in previous recipe
rice: .55

Grand total: $5.55

Crunchy Asian Slaw

Notice a theme here? Once I started on one Asian-inspired recipe, it kicked off a stream of consciousness where that was all I could think about because (1) I love Asian food, and (2) Asian-style cooking uses flavorful, healthy ingredients.

This is a go-to recipe for me whenever I need to make a vegetable side dish. It's simple, the flavors work well together, and it's a different spin on the average cole slaw.

Crunchy Asian Slaw

Ingredients:

1 package purple cabbage
1 cups shredded carrots
2 scallions, chopped
1/2 cup shelled edamame (soybeans)

2 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 tsp sesame oil
1 tsp honey
pinch of pepper
1/2 tsp dijon mustard
dash of hot sauce

1/2 cup chow mein noodles

Directions:

1. Toss cabbage, carrots, scallions and edamame in a large bowl.
2. Blend soy sauce, vinegar, oil, honey, pepper, mustard and hot sauce.
3. Pour dressing over slaw veggies and toss to coat. Allow to sit at least 1 hour before serving (overnight is even better).
4. Garnish with noodles just before serving.

The cost:
cabbage: 1.99
carrots: 1.99
scallions: .15
edamame: 1.99
noodles: 2.39

Grand total: $8.51; serves 6-8 as a side

Yet Another Chanukah Recipe: Wontons w/ Bourbon Dipping Sauce

Wontons wrappers are fun--you can pretty much put anything inside, then all you need to do is fry them up into crispy deliciousness. For those of you who are health conscious and prefer not to deep fry things, you can pop these into boiling water for a few minutes (or steam them if you have a steamer) and have dumplings instead!

Note: It's easy to fall prey to overstuffing wontons so they fall apart in the cooking process. In general, you want to leave enough room around the edges to really press the wrapper together so it won't open and spill out everywhere.

Veggie Wontons w/ Bourbon Dipping Sauce

Ingredients:

1 Tbsp vegetable oil
1 cup shredded carrots
1 cup shredded cabbage
1 shallot, sliced thinkly
2 scallion, chopped (reserve 1 Tbsp for sauce)
salt and pepper to taste

1 package wonton wrappers
oil for frying

1/4 cup bourbon
1/4 cup soy sauce
2 Tbsp rice vinegar
1 Tbsp brown sugar or honey
reserved scallions

Directions:

1. Heat 1 tsp oil in saucepan and saute carrots, cabbage, spinach and scallion until just softened but not browned, 3-4 minutes. Remove from heat and season with salt and pepper to taste.
2. Lay wonton wrappers on a large baking sheet. Place 1 tsp of veggie mixture into center, then seal by wetting the edges with water (or egg) then pressing into a triangle shape (note: you can also make into a bundle or a variety of other traditional shapes).
3. Heat oil for frying in deep sauce pan. Fry until wontons are crispy and browned (note: if you are boiling for dumplings, make sure you stir so wontons don't stick together).
4. For sauce: Combine bourbon, soy sauce, vinegar, sugar/honey and scallions in a small pan. Bring to a boil and cook until syrupy (thick enough to stick to the back of a spoon).

Fun variations:

• Cook ground chicken, turkey or beef with the veggies.
• Add a couple of dashes of hot sauce for a spicier dipping sauce.
• Experiment with different fillings! You can even go sweet, like sauted diced apple &  fennel, cinnamon and brown sugar.
  

The price:
wrappers: 1.99
carrots: 1.99
cabbage: 1.99
shallot: 1.99
scallions: .15

Grand total: $8.11; serves 8-10

Caramelized Carrot Leek Soup

Today's gloomy weather combined with my office building's propensity for keeping the temperature colder inside than out had me craving an endless bowl of piping hot soup. I turned to one of my favorite winter recipes; it takes extra time to caramelize the carrots and leeks, but it adds such depth of flavor, it's well worth it (if you are short on time just saute veggies and cook in liquid until tender).

Caramelized Carrot Leek Soup

Ingredients:

4 leeks, trimmed (you'll use just the white part)
2 lbs carrots, peeled and chopped into 1 inch chunks
3 Tbsp vegetable or light olive oil
2 cups soup stock
2 cups water
salt & pepper to taste

Directions:

1. Preheat the oven to 400 degrees.
2. Slice leeks lengthwise and rinse thoroughly to remove any grit. Pat dry.
   
3. Spread carrots & leeks in a single layer in a shallow baking pan. Drizzle with oil and roast in oven for 30-40 min covered, 30-40 min uncovered until veggies are caramelized and tender (some ovens roast better faster/slower than others, so roasting time can vary).
4. Bring soup stock and water to a boil in a medium stock pot. Add veggies, turn down and simmer 15-20 minutes, then remove from heat and cool to lukewarm.
   
5. Blend soup using an immersion blender. If it's too thick, add a bit more liquid. Add salt and pepper to taste.
6. Optional step: Pour the soup through a fine sieve to catch any stray bits that won't blend.
   

The cost:
leeks: 4.00
carrots: 1.49
stock: .99

Grand total: $6.48; serves 6-8