Posted by alisa on September 30, 2009 | 11 Comments
A few weeks ago I received an email from a Cooking Light rep about checking out their September issue, which was the first month to sport their “new look.” As you may have read prior, I broke down earlier this year and indulged in a subscription (read my note at the end before you think about doing it yourself!), so she didn’t need to send me a copy, mine was already on its way.
My take on the “new Cooking Light?” Well, I have been reading Cooking Light since some time in the mid-90’s, so I had grown very familiar with their format, and I can say they have shaken things up a bit. Here are a couple sample pages to offer the color scheme and department-thing they are going for:
The Bad:
The “look” is really 1980’s if you ask my husband and I. They have gone out with the solid-colored backgrounds, and brought in white pages with red writing and what looks to be bigger fonts (possibly good, but does this mean less content?). It does make the food photos pop more, but gives the mag a cheaper look in my opinion. Also, the pages seem “busier,” which bugs my eyes a bit. Of course, these factors don’t affect the content, so I am sure I will get used to it!
The only content complaint I have is the new flow of the magazine. I actually really, really liked how the first half of the magazine focused on health living stories and tidbits, while the second half focused on the actual recipes and cooking. I always enjoyed reading the substance first and then feeling rewarded for my attention with the abundant food photography and recipes after. Plus, it made it easy for me to go back and find a story even if I couldn’t remember the name. The new format jumbles everything altogether, a story here, a recipe there. It will take me a little time to get used to the new flow I think.
The Good:
At least one photo with every recipe. Need I say more? Well, you really can’t shut me up so … I am not sure if this means less recipes overall, but thus far, I haven’t felt slighted. I wasn’t someone who was yearning for all of those photos, but who am I to complain about additional eye candy?
They seem to be keeping up with the times. There has been a huge shift in the magazine’s focus (at least from what I noticed) to fast and frugal. Words like “easy” abound, with a feel for more simple home cooking and money-saving tips.
They have added several more “departments,” which I find quite fun. The magazine seems much more compartmentalized, with more consistent base topics each month allowing you to look forward to your favorite sections each month. Just a few include the The Superfast 20-minute dishes, Dinner Tonight 7 easy menus, 10 Things to Know About, Stress Free, Ask Our Dietician, and my current favorite … New Uses for Everyday Ingredients … which brings us to …
The Peanut Butter:
The “New Uses for Everyday Ingredients” section offers up a few fun suggestions for using three everday ingredients that you may not have thought of. The September issue highlighted ground red pepper (cayenne), fresh rosemary, and good ol’ PB. As you may have noticed, I am on a PB kick lately, so I was most excited about some of their suggestions:
- Substitute 3 tablespoons of creamy or chunky peanut butter for 1 egg as a binder for meatballs with an Asian flavor profile. ~ you can bet I will be trialing this idea!
- Use 1 to 2 tablespoons natural or chunky peanut butter to add body to a brothy soup. ~ I actually love this technique in African Peanut Soup, but could see some more potential.
- Stir 1 tablespoon creamy peanut butter into a broth-based pan sauce for pork or chicken in place of the dairy butter to finish the sauce and add richness. ~ The husband isn’t a fan of PB with meat, but I have used other nut butters this way (cashew, brazil nut, and pine nut) and it is awesome!
Now there is one more great use for PB or other nut butter that I just discovered, which they didn’t list here:
Alisa’s #4: Stir 1 to 2 tablespoons of nut butter into a tomato rich soup or sauce to cut the acidity of the tomatoes a bit and mellow the flavor. I did this just this week with a tomato basil soup, and it really did cut the acidity and added to the overal flavor/texture. Now, if I can find my dang notes, I will post the recipe!
Do you have any other ideas for using PB or nut butters? Have you seen the new Cooking Light look? If so, what do you think?
Two final notes:
There is a feature in the October 2009 issue of Cooking Light (on newsstands now) called “How to Build a Better Noodle Bowl.” Oh my goodness, if you love all types of noodle dishes (from Japan, China, Malaysia, Italy, Singapore, Spain, and Thailand) then you must check this article out! I am hoping to trial every single one of the noodle bowl recipes.
Since discovering that the recipe indexes and all of the recipes for the issues are now posted online, I won’t be wasting the paper on print issues in the future. I had no idea! So to help save some trees, I suggest you check out the Cooking Light Current Issue page online, before deciding that you need the full thing in print. A handy new feature for us E-recipe junkies.
Posted by alisa on September 27, 2009 | 17 Comments
Since my last Dutch Baby venture was such a dee-licious success, I set out to create a savory version the other day. But, I couldn’t stop with that one challenge alone. Oh no, silly me decided to go for the gusto and make it grain-free too! Luckily it worked out okay, but I used ground almonds, and was surprised at how bready the first trial turned out. It was good, but somehow the texture didn’t really go with the flavor. So in round two, I switched to cashews, using half the amount, and a star was born!
However, this new concoction wasn’t really a Dutch Baby anymore. Determined to find a name, I went online to read about the various types of egg dishes (yes, I do waste too much time on completely useless activities once in a while). The most comparable dish I could find was a quiche, but since this recipe contains no cheese, cream, or dairy of any kind, it seemed like a bit of a stretch. I mean, a healthy quiche?
I have never really had a quiche, so I turned to my husband for his taste-testing expertise. He said, “It’s kind of like a quiche, but different. It’s good though!” And thus, this name was born …
Smoked Salmon Crustless (Sort of) Quiche
This recipe is Dairy-Free, Gluten-Free, and Soy-Free. I got a gread deal on wild smoked salmon ($1.50 for 4 ounces per package!), which is why I opted to use it in this dish. Feel free to use fresh salmon if you prefer.
- 2 Ounces Cashews (can sub almonds)
- 1 Cup Unsweetened Almond Milk or Unsweetened Coconut Milk Beverage
- 4 Medium Eggs
- 1 Tablespoon Tahini
- 4 Teaspoons Nutritional Yeast (optional)*
- 3/4 Teaspoon Dried Dill or a scant Tablespoon Fresh Dill
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- 4 Ounces Smoked Salmon, flaked or diced (depending on the type you use)
- 1/2 Tablespoon Oil (your choice) or Dairy-Free Margarine
Preheat your oven to 425ºF
Grind the cashews in a spice grinder for about 30 seconds, or until they turn into a powder.
In a medium-sized bowl, whisk together the cashews, milk alternative, eggs, tahini, nutritional yeast, dill, onion powder, and salt. Stir in the smoked salmon.
Place the oil or margarine in a 9″ pie plate, or divide it between four ramekins. Place the dish(es) in the oven to warm up for a few minutes. Remove and make sure the oil/margarine nicely coats the bottom of the dish.
Give the egg mixture another quick whisk, and pour it into your prepared dish(es). Bake for about 25 minutes, or untili the egg dish is nice and puffed, and just beginning to brown. It will deflate upon removal from the oven, so if you want a picture, be quick!
*You can use more or less nutritional yeast based on your tastes, or omit it altogether. I wasn’t really going for “cheesy” which is why I didn’t use a bunch, but rather a well-rounded and slightly bold/hearty flavor.
Yields 2 hearty servings or 4 servings with a big salad
Tags: baking, breakfast, brunch, dairy-free, food allergy-friendly, gluten-free, milk-free, quick & easy, recipe, salmon, soy-free, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on September 24, 2009 | 6 Comments
Congratulations to the Multiple Cookbook Giveaway Winners:
The favorite recipes from these ladies’ winning comments will be featured on Go Dairy Free next week (you know – all neatly formatted and everything). Meanwhile, feel free to check out all of the great recipes suggested in the comments of the giveaway post.
Thank you all for entering, it is wonderful to learn more about the recipes you love, and I am excited to trial some of these great recipes myself!
The next giveaway is scheduled for Saturday, October 3rd – my birthday! However, I won’t leave you hangin’ that long … there will be more recipes and maybe a Frugal Foodie tidbit or two to fill in the gap.
Posted by alisa on September 22, 2009 | 33 Comments
** Last Day to enter This Giveaway! **
I admit it, I am one of those people who is either leaping into seasonal foods three months too early, or dragging my feet into the new food season. Case in point, I bought an ice cream maker in September. Yes, I know today is officially the first day of fall, but at $15, who could resist this end-of-the-season deal?
Refusing to store this appliance without any use, and since it is still pretty toasty here, I gave it a couple test drives this past week. My first batch of blueberry ice cream was a little too low fat. It turned out too icy for our tastes. So I went to the other extreme. If you are fat-phobic, click away now. If not, carry on.
I wasn’t sure about posting an ice cream recipe as we are heading into fall, especially since I still want to tinker with this one a bit (perhaps toning down that ultra-creamy texture!) and I had already packed my ice cream scoop (no photo-worthy mounds of ice cream), but HEAB said “Never too late for ice-cream recipes,” so here I am (she is the nut butter goddess after all, who am I to argue?).
The PB chunks are a version of the Peanut Butter “Chips” from my book, Go Dairy Free: The Guide and Cookbook. The “Chips” are fairly firm and would probably be teeth-breakers in ice cream, so I softened them a bit to still be relatively firm yet forgiving in the ice cream. You can see the chunks throughout … I went overboard a bit …
Uber-Rich, Dairy-Free Peanut Butter Ice Cream
This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and optionally Free of Refined Sugars, but definitely NOT Fat-Free
- 1 14-oz Can Whole or Light Coconut Milk (I used whole – whoa rich! Light would tone it down a bit and mellow the coconut flavor)
- 1/3 Cup Creamy Peanut Butter (or to taste, I used lightly salted)
- 1/3 cup Agave Nectar, Maple Syrup, Brown Sugar, or Honey* (or to taste)
- 1 teaspoon Vanilla Extract
- 1 Batch Dairy-Free Peanut Butter Chunks (recipe below)
Combine the coconut milk, peanut butter, agave (see note below for honey), and vanilla in your blender, and blend until smooth. Place the mixture in your refrigerator and allow it to thoroughly chill before proceeding. Use this time to make sure the canister of your ice cream maker has been thoroughly chilled in the freezer, and that the container you will pack the ice cream in for keeping is also chilled.
Pour the mixture into your ice cream maker, and follow the manufacturer’s instructions (this recipe is rich enough, that you may have success simply freezing it and stirring occasionally until frozen if you don’t have an ice cream maker).
While that is whirring away, make the PB chunks. The recipe below makes a lotta chunks. If you want to start with less, half it.
When the ice cream is done, pack it into your chilled container, and drizzle the top with as much of the melted PB Chunks as you desire, creating a thin or thick layer. Freeze until mostly firm. The PB chunk layer will be solidified, break it up with a spoon and stir into the peanut butter ice cream. Freeze until completely firm. Spoon into bowls, enjoy.
* If using honey, you will need to heat the mixture slowly in a saucepan until the honey dissolves. Unlike agave, honey is a bit temperamental about dissolving in cold liquids.
Ice Cream-Friendly, Dairy-Free Peanut Butter Chunks
Recipe adapted from Go Dairy Free: The Guide and Cookbook
- 1-1/2 Tablespoons Coconut Oil
- 3 Tablespoons Creamy Peanut Butter (I used lightly salted)
- 2 Tablespoons Agave Nectar or Honey (don’t sub sugar here, you want soft chunks)
- 1/4 Teaspoon Vanilla Extract
Combine all ingredients in a small saucepan over low heat, and stir until everything is melted and combined.
This makes a lot of PB chunkage, so you may only want to use 1/2 or 3/4 of the recipe for the ice cream quantities in the recipe above.
Blog Events: I submitted this recipe to Fight Back Fridays at Food Renegade!
Tags: dairy-free, dessert, egg-free, food allergy-friendly, gluten-free, milk-free, recipe, soy-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on September 20, 2009 | 13 Comments
What a dork. I posted about this great maple syrup dealio on Go Dairy Free, but not here on my frugal blog. Luckily, there is still time to share, since this deal goes until the end of the month. I bought two jugs of the grade B (am debating buying more), which has a richer maple flavor. If you prefer, Grade A is available for the same price. Here is the summary of the deal that I posted:
“Recipes that glug back 1/2 cup of maple syrup or more do make me cringe. Who has that kind of money?! However, pure maple syrup is an indulgence that I believe everyone should enjoy … in moderation … and on sale. Which is why I load up when I find a fantastic maple syrup deal like this one:
Coombs Family Farms 100% Pure Maple Syrup [Organic option] for as low as $12.50 per 2 lb jug (32 ounces), delivered. Yes, that is no tax, on your doorstep, not even fifty cents to drive to the store, end price, that is it. I challenge you to find pure maple syrup for less than $6.25/lb! Use the coupon code BASCOM35, and sign up for subscribe & save (can be cancelled at any time after your order), to get the full discount (details on this page). This deal pops up once in a blue moon on Amazon, but I haven’t found any rhyme or reason to the timing. All I know is that the offer expires at the end of the month (September 30, 2009), so head to the Coomb’s Sale Now!”
Remember, you have to use the coupon code to get 35% off (a great deal at this point), and go through the Subscribe & Save to get an additional 15% off (an unreal deal at this point). After you receive your order (mine arrived in one day – I kid you not!), you can cancel the Subscribe & Save status if you decide you don’t want regular shipments, and you still get to keep the deal. So in the end, you basically get two for the price of one (a 32-ounce jug comes out to $12.50 or $13.00 depending on which you pick), with free shipping and no tax (unless you live in an Amazon warehouse state – you know who you are).
This was by far the most awesome discount this month (in my honest opinion), but to see all of the Amazon foodie dealios this month, visit the Grocery Sales Page.
Okay, now that we have everything clear, go buy some inexpensive maple syrup … (I convinced myself, I’m off to buy two more!)
Posted by alisa on September 17, 2009 | 21 Comments
**Don’t Forget, Giveaway: 9 Special Diet Cookbooks, 9 Winners!**
Do you find your tastes migrating as the summer heat dwindles? I mean, I know I will be craving hearty soups and pumpkin goodies very soon, but even my salad desires are slowly drifting.
Since we will be moving to a much cooler climate, I am sure that some warm salads will be on the horizon, but right now I guess my tastes are simply transitioning from “bright and fresh” to “comforting.” It is still 90+ degrees out, so by comforting I mean dishes like a quick quiche (recipe coming up!) and this Chinese chicken salad …
I know, I know … it looks just like all of my other salads. I didn’t have any of those crunch chow main noodles, and I used romaine instead of Napa, but trust me, it is all about the taste … and you can use whatever add-ins you like to make it more “authentic” (see recipe below!).
Back to the point, this is one of those simple and flavorful dishes that I have always loved, but for some reason, until now, had never, ever made at home. What a fool I have been … so delicious! As an added bonus, unlike restaurant versions of this popular salad, this one is quite low in fat, and very inexpensive to make!
So I must know (okay, it is my greedy desire for inspiration in addition to insatiable curiosity), do you have any favorites that you have yet to adventure in your own kitchen?
Cheap Chinese Chicken Salad
This recipe is Dairy-Free, Egg-Free, optionally Gluten-Free, optionally Nut-Free, and optionally Vegan / Vegetarian. It was adapted from Ellie Krieger’s recipe on the Food Network.
Don’t let the ingredients fool you, this is a fast and easy recipe! I have broken the recipe into three parts simply so you can make the dressing or the chicken separately should you want to use them for another dish. While the chicken bakes, you will have just enough time to whip up the dressing and chop the veggies for a light and healthy meal on the table in 30 minutes!
Chicken:
- 1 lb Boneless Skinless Chicken Breasts
- 1 Tablespoon Soy Sauce or Wheat-Free Tamari
- 1 Teaspoon Sesame Oil
- 1 Large Garlic Clove, crushed or minced
If the chicken breasts are thick, butterfly them. Place the chicken in a single layer in a glass baking dish. Combine the soy sauce, sesame oil, and garlic, and drizzle over the chicken. If you have time, allow the chicken to marinade for at least 30 minutes or overnight. If not, pop them in the oven as soon as it preheats.
Preheat your oven to 350º. Bake the chicken for 25 to 30 minutes, or until it is cooked through. The juices should run clear, but be careful not to overcook the breasts, as they can easily dry out. Once done, slice the chicken into bite-sized pieces.
Dressing:
- 1/3 Cup Rice Vinegar (unseasoned)
- 3 Tablespoons Soy Sauce or Wheat-Free Tamari
- 2 Tablespoons Brown Sugar or Sweetener of Choice (agave, honey, or maple syrup will also work nicely)
- 1 1/2 Teaspoons Sriracha or Chili-Garlic Sauce
- 1 Teaspoon Minced Fresh Ginger
- 2 Tablespoons Peanut, Olive, or Grapeseed Oil
- 1 Teaspoon Sesame Oil
In a small bowl, combine all dressing ingredients. (I usually combine everything but the oil, and then drizzle the oil in while whisking out of habit. It seems to work well).
Salad:
- 8 to 10 Cups Greens (In the salad pictured, I used 2 small romaine hearts and 3 cups of bagged coleslaw mix. Napa cabbage, purple cabbage, etc. would also work well)
- 1 Large Carrot, shredded
- 2 Green Onions, thinly sliced
- 1 Red Bell Pepper, thinly sliced
- 1/4 Cup Sliced Almonds
Optional Add-ins:
- 1 Cucumber, thinly sliced
- 1 8oz Can Sliced Water Chestnuts
- 1 11oz Can Mandarin Oranges in Water, drained
- 1 Small Can Crispy Chow Mein Noodles (not gluten-free)
- Etc…
Combine all of the salad ingredients, except for the almonds, in a large bowl. Add the chicken, drizzle with the salad dressing, and toss to coat. Divvy up the salad amongst four plates, and sprinkle each serving with 1 tablespoon of the almonds.
Nut-Free Option: Substitute toasted sesame seeds or crispy chow mein noodles for the almonds.
Vegan / Vegetarian Option: You can use faux “chicken” but a cheaper and more natural option would be to substitute tofu. Use the chicken marinade and baking technique above, but use ¾ to 1 lb of extra-firm tofu. It should bake in about the same time.
Untried Ideas: If you like a peanut-y Chinese Chicken Salad, try subbing 2 tablespoons of PB (or other nut butter) for the oil. But keep the sesame oil!
Tags: chicken, dairy-free, egg-free, food allergy-friendly, gluten-free, milk-free, nut-free, quick & easy, recipe, salad, vegan, vegetables, vegetarian
Filed Under: Alisa's Recipes
Posted by alisa on September 15, 2009 | 91 Comments
** Entries for the Giveaway are now closed! The winners will be posted shortly **
9 Cookbooks – Up to 9 Winners! – Do you ever find yourself hoarding cookbooks for years and years, in hopes that they may prove useful one day? Cookbooks, foodie magazines, if it is recipe related, then I confess to an addiction. The fact that I also review cookbooks really doesn’t help.
It is rare that I ever come across a cookbook that I really don’t like, but many just don’t fit my day to day style or dietary needs. So I am using our move as a wonderful excuse to clean things out and pass these unused, like-new cookbooks onto some people who can use them, which could include you!
These are cookbooks I have reviewed for Go Dairy Free (all are helpful for dairy-free living, some are also vegan, multiple food allergy-friendly, gluten-free, etc.), so I will link to my reviews for more information.
Because of the whole dairy-free cookbook theme thing, I am going to do something a little different on the giveaway this time around. Here is how it will work:
Share a dairy-free recipe that you enjoy in the comments for this post and you will be entered to win your book(s) of choice! As a bonus, I will compile the “winner” recipes and feature them on Go Dairy Free with credits to you (and link to your blog if applicable). I spend so much time experimenting and posting recipes myself, but I really want to know more about the wonderful foods that you all enjoy most!
Here are some general guidelines or un-guidelines:
- This need not be a fancy recipe and you need not always be dairy-free yourself. But the recipe should be free from milk-based ingredients (vegan recipes are welcome, but eggs and meat are okay too).
- It can be a recipe that is already shared on your blog or otherwise … as long as it is a recipe that represents you and the foods you enjoy.
- Recipes for the fall or for the holiday season are encouraged (but not necessary), to keep them timely for everyone who would like to trial them!
- Please, no copyright infringement, and give credit where credit is due.
- Post the recipe in the comments section, and also note which cookbook(s) you would like to win. If you have your eye on multiple books, feel free to list them in order of preference.
- You can enter up to 3 times, with 3 different recipes (make sure to list each recipe in a separate comment to get an entry for each one).
Now, onto the cookbook prizes …
More Great Good Dairy-Free Desserts Naturally: Sin-Sational Sumptuous Treats by Fran Costigan (my review)
Food Allergy Survival Guide: Surviving and Thriving With Food Allergies and Sensitivities by Vesanto Melina, MS, RD; Jo Stepaniak, MSEd; and Dina Aronson, MS, RD (my review)
Amazing Dairy-Free Desserts by Penny Wantuck Eisenberg (my review)
Gluten-Free 101: Easy, Basic Dishes Without Wheat by Carol Fenster (my review)
Authentic Chinese Cuisine: All Vegan Recipes for the Contemporary Kitchen by Bryanna Clark Grogan (my review)
Sophie-Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish by Emily Hendrix (my review)
Enemy of the Steak: Vegetarian Recipes to Win Friends and Influence Meat-Eaters by Nikki & David Goldbeck (my review)
The Allergy Self-Help Cookbook: Over 350 Natural Food Recipes Free of All Common Food Allergens by Marjorie Hurt Jones, R.N. (my review)
Nonna’s Italian Kitchen: Delicious Home-Style Vegan Cuisine by Bryanna Clark Grogan (my review)
Since I am giving away multiple books (up to 9 winners!), please do pass the word on to others who may find one of these cookbooks useful! You have until Wednesday, September 23rd to enter …Good luck!
Posted by alisa on September 15, 2009 | 3 Comments
Congratulations Alex, you are the winner of both Vegan Brunch and Vegan Soul Kitchen! Alex’s idea of a great breakfast is, “tofu scramble with some bomb home fried potatoes. and ketchup!” I think Alex will love Vegan Brunch since the first section of the book is pretty well dedicated to tofu scrambles!
As for everyone else, I have some awesome news. Vegan Soul Kitchen (my personal fav) is available for an insanely good price on on Amazon – just $7.58! Seriously, it is 60% off, selling in the single digits, and I have no idea why! It is a fun cookbook, with abundant recipes, definitely worth that price and more.
Vegan Brunch is also an excellent price ($13.57 on Amazon) but that VSK deal really can’t be beat.
More good news, there will be another giveaway starting later today and another recipe or two this week. Check back …
Posted by alisa on September 13, 2009 | 19 Comments
I am not always much for stories, but today, I just need to share. Luckily, my story (or two) includes a recipe (a really delicious one in fact) to reward all of you who stick around.
Two weeks ago, I was in the kitchen, experimenting yet again. I have been in constant pursuit of the perfect Thai Lettuce Wraps. It was my fifth round of attempts (yes, I said fifth). All prior recipes were okay, but not quite there, so I decided to go with a different inspiration, one with a tomato-y base. I used a recipe as my general guide, and all seemed to be going well, until I added the coconut milk. Way, way too much. The seasonings were so diluted in the sauce that I knew the remaining chunks of veggies and meat wouldn’t be flavorful enough on their own.
I was about to give in, serve them in the lettuce wraps, and chalk it up as another mediocre attempt when something compelled me to just give the sauce a little taste to see if it was worth salvaging in some other way. IT WAS DELICIOUS. I seriously impressed myself. Not wanting to waste a drop, I added more light coconut milk and served it up as a chunky soup / stew. We licked our bowls clean within mere minutes. Needless to say, I have already made that soup again, and again (recipe below).
But it seems that whatever that something inside of me was, that gut feeling to not just let it go, was the theme that week.
For years my husband and I hesitated to even say the name of the town we moved from almost five years ago. We had lived there for many important and wonderful years of our lives. We bought our first home, we got married, we built a successful business … but, at the end of it all, we left with so much animosity. Though our marriage was strong, we hit one of those rough patches in life, and we took our anger out on “that place.” We couldn’t even appreciate the wonderful friendships that were just beginning to build and the sheer beauty that surrounded us.
But that week, as we laid on the living room floor staring at the ceiling and discussing our next step, as we wondered about continuing our lease or buying a place where we currently live, a place we do enjoy … the conversation took a sharp turn to the land of the unexpected. The monster was unleashed; someone said the name of “that place,” and we both rather suddenly, wanted to go back. It was a strong gut feeling that literally consumed us. Our anger had long passed and we knew, we just knew, it was where we now belonged.
Within a single day, we went from four plus years of refusing to say the name of “that place,” to committing to move there and ”settle down” in just 30 days.
Today as we talked about it with both nerves and excitement, my husband said he even started to well up when telling some people that we were moving back (my husband does not cry!). When I asked him why we are both feeling so emotional, he said, “It’s because we are going home.”
Alisa’s Accidental Creamy Thai Tomato Soup
This recipe is Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Nut-Free, relatively Low-Fat, and optionally Vegan / Vegetarian. This is the baseline recipe, see my notes below for adding veggies and to make it vegan/vegetarian.
- 1 Tablespoon Coconut Oil (substitute peanut, olive, or grapeseed oil if you wish)
- 1 Cup Thinly Sliced Leek (about 1 medium – whites and lower green, tough leaves removed) or Thinly Sliced Yellow/White Onion (about ½ medium onion)
- 2 Garlic Cloves, minced
- 1/2 Teaspoon Finely Minced Ginger
- 8 Ounces Lean or Extra-Lean Ground Turkey (can substitute chicken or tofu or see veggie options below)
- 1 8-Ounce Can Plain Tomato Sauce (like Hunt’s or generic)
- 1/2 Tablespoon Red Curry Paste
- 1 Cup Light Coconut Milk or Unsweetened Coconut Milk Beverage
- 1 Tablespoon Packed Brown Sugar
- 1 Tablespoon Fish Sauce
- 1/2 Teaspoon Lime Zest
- 1/2 Tablespoon Lime Juice
Heat the coconut oil in a large saucepan over medium-low heat. Add the leek or onion and sauté for 3 minutes. Add the garlic and ginger, and sauté for 1 minute more. Turn the heat up to medium, and add the turkey. Cook, breaking it up as you stir, until cooked through, about 7 minutes or so. Stir in tomato sauce and curry paste, and allow the flavors to meld for about 2 minutes. Add the remaining ingredients (coconut milk through the lime), and let the soup simmer for about 5 minutes to thicken a bit. Serve.
Optional Veggie Add-Ins: This recipe is very friendly to veggies in terms of taste. On the first go, I added 2 full cups of baby spinach leaves near the very end of simmering. The second time I added about 1.5 cups of thinly sliced cabbage after the onions. Both were wonderful (I think we liked the spinach best though). Some other veggies that really appeal to me for this recipe are cauliflower, eggplant (would need a bit more saute time), and baby corn.
Vegetarian / Vegan Option: As noted above, you can substitute in tofu for the meat, and/or feel free to go crazy with the veggie suggestions or your own ideas. The tricky part is the fish sauce. It seems there is a vegetarian version on the market, or you can make your own homemade version, or in a pinch, substitute soy sauce (adding some nori flakes if you have them – seaweed gives it more of that fishy taste), but the flavor will be a bit different.
Blog Events: I am submitting this recipe to Souper Sundays, hosted by Kahakai Kitchen.
Tags: dairy-free, egg-free, food allergy-friendly, gluten-free, milk-free, nut-free, quick & easy, recipe, soup, soy-free, vegan, vegetables, vegetarian
Filed Under: Alisa's Recipes
Posted by alisa on September 10, 2009 | 15 Comments
Don’t forget about the Vegan Brunch and Vegan Soul Kitchen Giveaway!
My husband and I got in a discussion the other day about carrots. Yes, carrots. For years he has picked through stir fries leaving a pile of carrots neatly on the side of his plate, which I eventually end up nabbing with my chopsticks to avoid any waste (okay, I love carrots, so I really don’t mind). But, when I made the outright statement that he doesn’t like carrots, he eminently denied it. I gave him my annoyed yet perplexed face, and he proceeded with an explanation. He claimed that most carrots just weren’t good quality. The ones that we have had in some finer restaurants are much sweeter … those, he likes.
I typically buy organic carrots (the extra $.20 for a 1 lb bag is well worth it for this high-pesticide veggie), but I proceeded to trial the baby carrots, the regular bagged carrots, and even locally grown carrots with their green leafiness still in tact. No luck. I knew the sweetness he was speaking of, but I just couldn’t seem to find it. Perhaps I am just a bit early in the year, since peak season for carrots doesn’t hit until next month. But still …
So I went online and discovered a little secret. Don’t ask me where I found it, as I merely committed the idea to memory, but it seems many chefs will sweeten the pot a bit with just a wee bit of sugar to bring out the natural sweetness in carrots without going overboard and creating a glaze.
So with this new-to-me concept and a 5-spice craving, I cranked on the oven, and threw together this lightly sweetened side dish. Though my husband wasn’t elated at first to see a big pile of carrots on his plate, he gladly devoured every last morsel …
Sweet Roasted Five-Spice Carrots
This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, Vegetarian, and optionally Vegan.
- 12 Ounces (3/4 lb) Carrots, thickly sliced or baby carrots
- 1 Tablespoon Coconut Oil (melted) or Olive Oil
- 1 Teaspoon Honey (can substitute brown sugar, agave, or maple syrup)
- 1/2 Teaspoon Chinese Five-Spice Powder
- 1/4 Teaspoon Salt
Preheat your oven to 450ºF.
Place the carrots in a large baking dish (preferably in a single layer). Add all remaining ingredients and stir to combine and evenly distribute the seasonings.
Place the carrots in the oven, and allow them to bake for 15 minutes.
Remove, give them a stir, and return them to the oven for another 10-15 minutes, or until they are nice and roasty-toasty.
Yields 3 to 4 sides of sweet carrots
Tags: carrots, dairy-free, egg-free, food allergy-friendly, gluten-free, milk-free, nut-free, organic, quick & easy, recipe, side dish, soy-free, vegan, vegetables, vegetarian, wheat-free
Filed Under: Alisa's Recipes
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