Saturday, February 28, 2015
I have fond memories of an underground dinner in Buenos Aires where the first course was an African Peanut Soup. It was creamy with a defiant touch of peanut butter. This recipe is a play off of what I remember that soup to be, subbing in almond butter for a healthier boost of good fat and protein and adding in sweet potatoes and kale to really add to the veggie count.
Served as a stew, my version is chunky and hearty with a rich and creamy sauce, slightly less sweet without the use of store-bought peanut butter. A blend of sun-dried tomatoes and an ancho chili pepper give more depth and flavor than using just plain tomatoes. A touch of vinegar at the end adds just a hint of brightness; sub a squeeze of lemon or just skip this step if it makes you nervous.
It's the perfect stew/soup for those still riding out freezing temperatures; just cup your mug, close your eyes and let the flavors take you to a warm sunny spot south of the equator.
Saturday, February 21, 2015
Saturday, February 14, 2015
It's true that homemade green curry is better and it's not hard to make, but I understand now that not everyone wants to make their own everything (yup, that was shocking for me learn!)... and sometimes we just want things to be just plain simple.
Enter this flavorful Turkey and Vegetable Green Curry. Cook the meat, add in roasted veggies with a few spoons of prepared green curry and coconut milk and you have a meal in less than 20 minutes. I do like to roast the veggies separately but you could just add them directly to the pan and skip that step. Use what you have on hand too- no broccoli? Add in squash, or sweet potato or zucchini - what ever you have. You could even skip the turkey and go straight veggies. If you like extra spice in your dishes, add a few slices of jalapenos to really bring zing.
Saturday, February 7, 2015
Pizza is a funny thing - most people love it and would say it's their favorite thing ever in the whole world! And there are a few who actually don't like it. What's left is someone like me. I like the idea of pizza, but prepackaged, sugar laden sauces, cheap cheese and mile hi crusts don't do it for me.
A thin crust loaded with veggies and bursting with flavor sauces are more my style. One of my most popular cooking class is my Grilled Flatbread class. But the grill is not always accessible (especially it it's covered under 19" of snow!) and sometime you need an even quicker back up. Enter the tortilla. Tortilla's aren't just for tacos anymore. I've been making a pizza crusts out of them for years and it's time you started too.