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Dinner Gluten Free Optional Recipes Soup Vegan Vegetarian

Coconut Curry Soup

January 15, 2019

 Coconut Curry Soup
(AKA I’m Sorry Soup)

A few months ago I looked in my refrigerator and noticed the leftover cans of diced tomatoes and coconut milk that were waiting to go bad. Usually if I open a can of something and don’t use it all in one serving I say – I’ll put it back in the refrigerator and add it to some rice. Fast forward to the next week, I notice the can, look into it and past the fuzz, and wonder – how was this ever a tomato? For some reason this time an idea struck me and I got to cooking right away.

It’s so rare that a recipe works on the first try. I was proud and gave myself lots of pats on the back for the rest of the day. I talked up this soup so much. I told everyone I knew how great this recipe was. And then a few weeks later I put my foot in my mouth. Actually, a foot would have been better than what I made. I made this soup for my sister and brother in law. It was SO bad. Just mush. I was really embarrassed to serve it.

I always tell people to never apologize for their food. I apologized about 400 times during the meal. Then I apologized for apologizing so much. Months later I’m still like – Guys, I’m so sorry about that time I made that soup

Anyway, follow these tips so that you don’t land in the same situation.

  • I use Better Than Bullion for stock – I’d love to make my own, but it’s just not happening these days. And I really don’t like the taste from the tetra pack, so this is the best option for me.
  • Don’t use 100% buckwheat noodles. Undercook the noodles a bit so they don’t disintegrate in the soup. I like Hakubaku soba noodles. But you can use ramen or even thin pasta noodles.
  • Don’t boil this soup. Usually, you’ll want to boil a soup briefly before bringing it down to a simmer. Since the coconut milk is used in the beginning, you’ll want to keep this soup on low.

Coconut Curry Soup
(Serving: 4)

Ingredients:
2 cups of carrots, sliced on a bias and steamed
3 cups of broccoli, cut into small florets and steamed
1 14-ounce can of coconut milk
1 14-ounce can of diced tomatoes
3 cups of veggie stock
2 tablespoons of curry powder
A dash of cayenne (or to taste)
½ teaspoon of salt
2 bundles of soba or ramen noodles
1 teaspoon of lemon

Directions:

  1. In a medium saucepan on low heat, combine the coconut milk and tomatoes. Add the veggie stock and bring to a simmer, but do not boil.
  2. Add the curry powder, cayenne, and salt. Continue to cook on low heat for about 15 minutes.
  3. Boil a small pot of water and cook the noodles according to the package, minus two minutes and drain.
  4. Add the vegetables, and lemon to the pot with the curry broth in it. Simmer for 5 minutes and add the noodles to the pot immediately before serving.

Question:
Tell me about your latest kitchen disaster. Mine was this morning when I boiled over my coffee on the stove.

P.S. Kathleen, Danny, & Jon – Sorry about that night of the soup.

Dinner Recipes Salad Vegetarian

Bruschetta Panzanella

September 19, 2018

Bruschetta Panzanella
(AKA Hobbies on Hobbies)

My husband has a lot of hobbies. So many hobbies, that his hobbies have hobbies. Take gardening. He is on the quest for the perfect vegetable garden. So he did all of the research and bought all of the materials he needed for the garden. This included a worm farm… enter secondary hobby. I know. Never in my life did I think I’d be cohabitating with worms, but then again never in my life did I think I’d (happily) be living in Iowa and here we (happily) are. At any rate – We got worms.

Jon’s rational behind the worm farm was so that he could achieve the most perfect soil for his garden. I told him I would never be a part of the worm farm – the feeding, the cleaning, the saving any food scraps. But surprise, surprise, 10 months later I’m dedicated to the project. I even have a little section in our refrigerator devoted to feeding the worms. It’s just a container with some food scraps, but now I feel odd when I throw away apple cores, carrot shavings, kale stems, etc.

When we go out with friends, Jon and I usually have a conversation before that goes something like this…
Me: No talking about the worms tonight. People already think we’re weird enough.
Jon: Okay, no talking about the worms.
Gets to party
Me: So have you heard about our worms???

I admire my husband’s hobbies – they’re so original and make mine feel so basic.
Mine: Pilates, food, running, organizing, decor. Ugh! I may as well write “North Face & Uggs!”
His: Gardening, orchids (?!?), bread baking, ice cubes (that’s for another post… see note above about being weird).

But onto the recipe. Thanks to the garden… and the worms, we have beautiful tomatoes. So many tomatoes we didn’t know what to do with all of them. Until I came across this Bon Appetite article that inspired me to make this salad.

This Panzanella is perfect for using up the end of your summer produce. I love it as a side, dinner itself, or if you’re feeling fancy, for brunch. In all honesty, panzanella is such a funny salad to me! It’s called a salad, but it’s just an excuse to eat a loaf of bread? And I’m okay with that!

Bruschetta Panzanella
(Serves 4)

3 cups of cherry tomatoes
1 head of garlic, peeled
¼ cup and 2 tablespoons of extra virgin olive oil, separated
½-1 teaspoon of salt
½ a baguette or about 4 cups of bread ripped apart
5 ounces of arugula (one container)
Juice of half a lemon
4 leaves of basil, chiffonade
2 tablespoons of balsamic vinegar
¼ cup of pine nuts
Parmesan cheese for garnish

Directions:

  1. Preheat the oven to 350° and line a baking sheet with parchment paper.
  2. Place the tomatoes and garlic on the baking sheet and toss them in ¼ cup of olive oil and ½ a teaspoon of salt and ¼ teaspoon of pepper or to your liking. Bake for 45 minutes, stirring occasionally. Remove from oven and set aside until warm or room temperature.
  3. Place the torn bread on a baking sheet and bake for 10 minutes or until the pieces toast.
  4. Make the salad: Toss the arugula in the lemon juice and remaining olive oil. Season with salt and pepper. Toss in the toasted bread and place the tomatoes on top. Drizzle the balsamic on top and garnish with pine nuts, basil, and parmesan.

Question:
What are your hobbies?