Wednesday, March 30, 2011
In the Kitchen - Soup
Start by sauteing 1/2 cup chopped onion with 1-2 diced, fresh jalapeños, depending on your own spiciness factor. I sauteed these in 1 tablespoon of butter, but you could substitute another oil. Cook them until the onions are soft and translucent, then add 1 teaspoon ground turmeric, 1 teaspoon ground coriander, (as I type this I'm discovering I have some very creative spelling when it comes to spice names!) 1 teaspoon ground cumin, and 1 teaspoon salt. Oh and I added just a dash of asafetida.
immersion blender, blend the soup to a smooth consistency. Immersion blenders are indispensable for making soups; they are inexpensive and so quick and easy to use and clean up after. Add a little more water if it's thickened beyond your liking. Heat the soup through again.
Baking With Julia. You can find the recipe here. I used half whole wheat flour, and left out the sugar, raisins, and cranberries. I used olive oil instead of butter, and hazelnuts in place of walnuts. It was a yummy bread:)
Here's another recipe I made this week, for roasted radishes. It got ate before I could get a pic, it was so good! Now I'm even more excited about being able to plant my radish seeds next week. I'm not overly fond of raw radishes, but I plant them because they grow so fast and give me almost instant gratification! Now I will make a point of planting more so I can actually eat them!