Red Curry Carrot Soup

Red Curry Carrot Soup a photo by kellik on Flickr.

I found this exotic recipe in a Taste of Home magazine. The use of curry speaks to India and China, the fish sauce and coconut milk of Thailand, the meatballs and bean sprouts are reminiscent of pho from Vietnam. Regardless of origin, this warm filling soup is really more like a stew.

A few suggested recipe modifications: I used lite coconut milk to cut down on some of the calories. It did not affect the taste. I added red pepper (cayenne) to give the warmth some heat. I wish I had cut back the five packages of ramen noodles to three. Sliced lime would also be a good garnish.

Red Curry Carrot Soup

• 5 packages (3 ounces each) ramen noodles
• 3 garlic cloves, minced
• 2 tablespoons peanut oil
• 1 can (13.66 ounces) coconut milk, divided
• 2 tablespoons red curry paste
• 1-1/2 teaspoons curry powder
• 1/2 teaspoon ground turmeric
• 32 frozen fully cooked homestyle meatballs (1/2 ounce each)
• 4 cups chicken broth
• 1 medium zucchini, finely chopped
• 1 medium carrot, halved and sliced
• 1/4 cup shredded cabbage
• 2 teaspoons fish or soy sauce

* Optional garnishes: bean sprouts, chow mein noodles, chopped fresh basil and green onions

Directions

• Cook noodles according to package directions (discard seasoning packets or save for another use).

• Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir for 5 minutes or until oil separates from coconut milk mixture.

• Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until carrot is tender and meatballs are heated through. Drain noodles; stir into soup.

• Garnish with bean sprouts, chow mein noodles, basil and onions if desired. Yield: 8 servings (2-1/2 quarts).

Nutrition Facts: 1-1/4 cups (calculated without optional garnishes) equals 572 calories, 38 g fat (22 g saturated fat), 26 mg cholesterol, 1,204 mg sodium, 43 g carbohydrate, 3 g fiber, 15 g protein.

Cod steamed with ginger and scallions

Cod steamed with ginger and scallions a photo by kellik on Flickr.

On Saturday I made a quick dinner with an Asian influence. From Everyday Food by Martha Stewart was the recipe for this quick cooking cod. Even though Minnesota is obviously landlocked, I'm fortunate to live four blocks from a high quality fish market, Coastal Seafood. I picked up a pound of wild Alaskan cod and made this dish.

Steamed cod with ginger and scallions Serves 2 * 2 skinless cod fillets, (6 to 8 ounces each) * 1.5 tablespoons rice vinegar * 1 tablespoons soy sauce * 1 tablespoons finely grated, peeled fresh ginger * Coarse salt and ground pepper * 3 scallions, green parts cut into 3-inch lengths Directions 1. In a large skillet, combine 1.5 tablespoons rice vinegar, 1 tablespoons soy sauce, and 1 tablespoons finely grated peeled fresh ginger. 2. Season both sides of 2 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes. 3. Meanwhile, cut green parts of 3 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Side dishes included pureed cauliflower. Looks like mashed potatoes but with a smooth, creamy and lightly sweet taste, it is a nice change of pace.

Pureed cauliflower

Break one cauliflower into florets and place florets in a flat bottomed skillet with about one inch of water. Heat to boiling, lower the heat, cover and simmer until fork tender. Place fork tender florets into food processor and pulse along with a few tablespoons of cooking water. Once the cauliflower has reached the consistency of fine grains, begin to add olive oil and continue to puree until the consistency of mashed potatoes.

The meal began with frozen mini pork buns that I steamed. They were purchased at our local Asian market, United Noodles.

Garlickly Pasta Goodness

Needed an opportunity to try out the new pasta bowl from my Mom and I'm always in favor of adding more whole grains to our diet. Tonight I made Ham, Spinach and Mushroom Pasta with Walnut Pesto from the March issue of Everyday with Rachael Ray. It uses whole wheat pasta which is worth a try if it has been a while since you used it. It has come along way in taste and texture.

The recipe starts by cooking 1 pound of whole wheat pasta. Drain when cooked al dente and reserve one cup of the pasta water. Saute 8 oz of cubed ham steak in 2 tablespoons olive oil until golden then add 16 ounces of sliced white mushrooms and sweat them until soft. Add a 6 ounce package of baby spinach and cook until wilted.

The walnut pesto is made by grinding three whole garlic cloves in a food processor. Once chopped, add 4 ounces walnuts along with the lemon peel from one lemon. Pulse a couple of times and then add juice of 1/2 a lemon and a quarter cup olive oil. Combine pasta and pesto in large shallow bowl suitable for serving pasta. Using tongs, fold in the spinach, ham and mushroom mixture.
Makes 4 very large servings.

Southwestern Hominy Stew

Southwest Hominy Stew
Originally uploaded by kellik

The photo really doesn't do justice to this favorite I make time and time again. A hearty, smoky stew where each bowl contains several servings of vegetables. I use edamame in place of lima bean and you won't miss the meat.

This recipe is from Moosewood Restaurant Low-Fat Favorites. My copy of this cookbook has been loved to death with its' cracked binding held together by packing tape.

Southwestern Hominy Stew
1 cup chopped onion
3 large cloves garlic, minced or pressed
2 medium potatoes, cut into 1 inch chunks (about 2 1/2 cups)
2 cups frozen edamame (or lima beans if you prefer)
2 teaspoons cumin
1 teaspoon salt
3 cups vegetable stock
2 cups undrained canned tomatoes, chopped
1 roasted green bell pepper, seeded and coarsely chopped
1 roasted red bell pepper, seeded and coarsely chopped
1 roasted fresh jalapeno, seeded and minced (I keep seeds for more heat)
15 ounce can white hominy, drained
1 tablespoon finely chopped cilantro

Combine the onions, garlic, potatoes, edamame, cumin, salt and vegetable stock in a stock pot or Dutch oven. Cover and bring to a boil, then lower the heat and simmer gently for about 5 minutes. Add the tomatoes and their juice. Stir in the roasted bell peppers, the roasted jalapeno and hominy. Simmer the stew, covered, for about 15 minutes more until the potatoes are tender. Add the cilantro and serve.

Serves 4.

280 calories per 13 ounce serving, 11 grams protein, 1.3 grams fat, 4.2 grams fiber

To roast the peppers and chile: Place them directly on stove burner if you have a gas oven. Center them to maximize contact with the flame. Adjust the flames to medium high heat and, using tongs, turn the peppers and chile every 1 to 2 minutes to char the skin evenly, roasting for 5 to 10 minutes. Remove the blackened skin once cooled.