Entries Tagged as 'thai'

Coconut Curried Carrot Soup with Spiced Chickpeas

Posted on: February 21, 2013

carrotsoup

 

This is usually the part of winter where I get fed up. At this point, I am over root vegetables and kale salads and chili and stews. At this point, I’m usually throwing in the towel and ordering take out, frozen pizzas, or milkshakes for dinner. It’s that last leg before spring food hits the produce isle and I can’t help but find it hard to stay inspired after four months of the same thing being in season.

Not this year. This year I was determined to not get bored with dinners. This year, I constnaly have been reminding myself how much I long for minestrone or curry when it’s 90 degrees out. This year I’ve added fun new techniques to my winter routine – like my tagine and slow cooker. I’ve added things into my soups to make them more interesting – like those insanely delicious goat cheese croutons.

And now I’m back with another soup recipes with a fun addition: spiced chickpeas. These chickpeas are…woah. It was hard to save them for dinner because there was so much munching I should have been making the soup. Wash the vegetables, eat a few chickpeas, simmer, eat a few chickpea, season, eat a few chickpeas. You get the idea. So addicting.

I’m pretty excited to start adding these chickpeas to my afternoon snack routine. It will be a nice change from greek yogurt or nuts. I found this great resource of different seasonings for your chickpeas over at MPMKs – cannot wait to try them all!

 

 

thaicarrotsoup

 

Coconut Curried Carrot Soup with Spiced Chickpeas

  • 2 Tablespoon olive oil
  • 1 onion, diced
  • 8 medium carrots, diced
  • 3 1/2 cups vegetable broth (I used homemade)
  • 1 15 ounce can of coconut milk
  • 1 Tablespoon curry powder
  • 1 teaspoon ginger powder
  • Salt / Pepper, to taste
  • Feta, optional

 

  • 2 cups cooked chickpeas
  • 1 Tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • dash of salt

 

To make the chickpeas: Preheat oven to 400 degrees. Combine all the ingredients together and put in a single layer on a baking sheet. Roast for 20 to 30 minutes or until the chickpeas are crispy. Remove from oven and let cool.

 To make the soup: Heat olive oil over medium in a large saucepan. Add onions and saute until translucent (about ten minutes). Add the carrots and cook for another five minutes. Pour in the stock, coconut milk, ginger, and curry powder. Cover and cook for about ten minutes (or until the carrots are soft).

Once all the vegetables are soft, remove from heat and puree with an immersion blender. Season with salt, pepper, and maybe a little hot sauce (if you like a kick). Top with feta and chickpeas.

 

May Wrap Up

Posted on: May 31, 2012

Woah, can you believe it is the last day of May already? This month FLEW by!! Luckily it was because I was having so much fun over here.

Here is a wrap up of my favorite recipes from this month:

 

1. Veggie Sloppy Joes. These brought a whole new meaning to what I thought a sloppy joe could be. They were flavorful, stocked full of nutritious ingredients, and oh so easy to whip up! This is becoming one of my new ‘go to’ recipes for sure

2. Cherry Beergaritas: It’s a bit embarrassing how many times we’ve whipped these up since discovering this cocktail. It’s ridiculously refreshing on a hot summer day and the simplest drink to mix up when you have a crowd!

3. Tofu Thai Lettuce Wraps: These wraps are as fun to eat as they are delicious. We ate them on the porch so that we didn’t make a mess but assembling them is half the fun!

4. Summer Pasta Dish: there is nothing better than fresh produce being the reason a dish stands out so much. This pasta dish is light, colorful, and packed full of flavor.

 

As for favorite adventure this month? Well, I would say it would HAVE to be our trip out West (or..well, maybe Graduating- that is kind of a big deal as well!)

My biggest lust this month? I am crazy about these Chasing Delicious posters that tell you when fruit//veggies//herbs are in season. Would those not be adorable//useful hanging in the kitchen??

Well, enough looking back! How about what we have in store for June?! I am very very excited for this month; Wyatt and I move into our new home (expect lots of pictures updates of the remodeling process!), my brother is graduating from Grad School (which means road trip to Chicago), and I am just too excited for all the new things I will be learning from the Blogging Your Way E-course which starts tomorrow!

Tofu Thai Lettuce Wraps

Posted on: May 20, 2012

Continuing with my “health kick” this week, I decided to whip up these lettuce wraps for a refreshing and light dinner. I use to live in Nashville, TN and would go to the PF Chang (sorry- I am USUALLY not a chain girl) just to get the tofu lettuce wraps appetizer. This is my version of those and it’s fantastic; stocked full of refreshing veggies and flavorful sauces and then wrapped in a light lettuce leaf. There is something about the kick from the chili powder followed by a cool down from the lettuce that counteracts each other perfectly.

And if eating these because they are delicious and healthy weren’t enough, they are so much fun to assemble and munch down on! It’s like you’ve been given permission to play with your food (for once!). Also, if you are feeling like these won’t fill you up, think about adding some Scallion Wonton Bites as a side.

PS Omit the egg if you’re vegan!

Tofu Thai Lettuce Wraps

  • 1 head of iceberg lettuce
  • 4 garlic cloves, minced
  • 1 inch piece of ginger, grated
  • 1 block of tofu, drained and cut into small “match-like” sticks
  • 1 carrot, cut into small “match-like” sticks
  • 6 small mushrooms, thinly sliced
  • 1 egg
  • 1/2 a head of red cabbage
  • 2 spring onions, sliced
  • 2 cups bean sprouts
  • 2 Tablespoons lime juice
  • 3 Tablespoons soy sauce
  • 3 Tablespoons teriyaki sauce
  • dash of chili powder
  • 1 Tablespoon olive oil
  • dry roasted peanuts, for garnish

In a large skillet, heat up the olive oil over medium heat. Add the garlic and ginger and saute for a minute. Next, add in the tofu, carrot, mushrooms, cabbage, and spring onions and saute another minute (if the pan gets try add a little water). Mix in the lime juice, soy sauce, chili powder and Teriyaki sauce.

Push ingredients to the side and crack the egg in the skillet. Stir quickly to break the yoke and then incorporate the egg with the rest of the mix. Once the egg is cooked, remove from heat and add in the bean sprouts.

Assemble by filling a whole piece of lettuce with 2 or 3 tablespoons of mixture and then sprinkle peanuts on top.

It’s probably impossible to tell because of the long hair but this is Wyatt munching down on some lettuce wraps! Mmmmm.

Farmer’s Market Sweet Potato and Asparagus Curry

Posted on: April 8, 2012

Yesterday morning, after much anticipation, I went to the first outdoor Farmer’s Market of the season!! It was even better than expected. In years past the first few market’s were only filled with budding herb plants and strawberry shrubs but with the weather being so warm lately, there was plenty of produce to be had! I got a box of sweet potatoes, a (still living) head of lettuce, and a bunch of asparagus.

Needless to say, I immediately started thinking about how to combine the three. I ended up saving the lettuce for sandwiches this week but found this great curry recipe for the sweet potatoes and asparagus. This made me particularly excited because

  1. I am using my sweet potato and asparagus
  2.  I LOOOOOOVE curry
  3.  this curry was like no other curry I have ever made before

[Here comes the rant about my love for curry] WOAH, it is kind of ridiculous how much I love curry. It’s so flavorful, vegan, stocked full of all my favorite vegetables, and infinitely versatile. Yesterday was a particularly chilly day compared to what we’ve been having so the idea of warm goodness lathered over some soft rice sounded so satisfying. Summer is no place (sadly) for curry and I was super excited about being able to make this one more time this season. What was especially fantastic about this curry was it used every vegetable I would have avoided when making my usual curry. I associate curry with onions, peppers, potatoes, etc but this one was chocked full of asparagus, sweet potatoes, and even a bit of corn! And the best part is it still turned out fantastic. Gah, okay, I am done ranting about how amazing it is and am going to now tell you how to make it.

Sweet Potato and Asparagus Curry

  • 1 bunch of asparagus, trimmed
  • 2 Tablespoons olive oil, divided
  • 1/2 teaspoon mustard seeds
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon of ginger powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 teaspoons powdered turmeric
  • 3 bay leaves
  • 2 tomatoes, diced
  • 1 can of corn, drained and rinsed
  • 1 (14 oz) can of coconut milk
  • 2 sweet potatoes, washed and thinly sliced
  • 2 cups cooked rice
  • fresh cilantro, for garnish

Preheat oven to  400 degrees. Bring a large pot of salted water to a boil. Once boiling, throw the asparagus in and immediately turn off he heat. Let it sit in the warm water for a minute and then drain.

On a large baking pan, toss the asparagus with 1 tablespoon of the olive oil. Cook for 8 minutes in the oven. Once cooled, cut into 1 inch pieces.

In a large pot, heat the other tablespoon of olive oil over medium. Add the mustard seeds and cook until they pop (about 3 minutes). Next, add the onions and saute for 5 minutes or until they have softened. Then add in the garlic, spices, and bay leaves and cook for another 2 minutes.

Next, add in the coconut milk + 1 can full of water to the mixture. Add in the tomatoes, corn, and sweet potatoes and bring the sauce to a simmer. Let simmer for about 30 minutes or until the sauce has become thick. Lastly, add in the asparagus and simmer for 1 more minutes.

Serve over rice and garnish with cilantro. Munch down with naan bread or a mango lassi! Enjoyy!

Easy Vegan Pad Thai

Posted on: December 28, 2011

Okay, so after having an epic cooking marathon this past weekend for Christmas, I’ve been feeling a bit less motivated in the kitchen and have been making my boyfriend survive off of leftovers. Finally, I regained the desire to cook up something fresh last night and decided to whip out this pad thai for dinner because we had everything on hand and it was about as simple as recipes come.

Although this recipe was simple, it was (to my honest surprise) super delicious. Sometimes I find “half-assed” pasta recipes to be bland and not as flavorful as their scent but this stuff was really as good as take out. It took us maybe 20 minutes to whip up (at the most) so I am excited to add this one to my weeknight rotation when I’m short on time and need something comforting.

Plus, it’s vegan (thank goodness. Cheese in pad thai…yuck)!

Vegan Pad Thai

  • 8 ounces of Lo Mein noodles
  • 4 cups of broccoli
  • 4 Tablespoons brown sugar
  • 3 Tablespoons lime juice
  • 4 Tablespoons soy sauce
  • 2 garlic cloves, minced
  • 6 green onions, chopped
  • 1 Tablespoon olive oil
  • Fresh cilantro, chopped (for garnish)
  • Peanuts, chopped (for garnish)

In a large pot, boil the lo mein noodles according to the package directions. In the last five minutes, add the broccoli. Drain and set aside.

In a small bowl, combine the lime juice, soy sauce, and brown sugar. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Next, add the noodles/broccoli and soy sauce mixture. Toss until the noodles are well coated with the sauce. Remove from heat and stir in the green onions.

Garnish with cilantro and peanuts.

Enjoy with your kitty while watching an episode of Twin Peaks and wishing you had every article of clothing that Audrey Horn fashions.

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