Another meal made awesome by H-Mart. On my last trip I picked up a few basics – giant bottles of soy sauce, rice wine vinegar, sesame oil. Also soba and ramen noodles. And, of course, produce. I know its not seasonal or local, but its still kind of winter here and I was craving mushrooms. [...]
Posts Tagged ‘carrots’
14 Jun
Savory CousCous Salad
I love grain salads, but I often want them to pack a little more punch. This simple salad (really!) included fried chard and garlic, along with chopped carrots, red onions, green onions, sun-dried tomatoes in oil, capers, diced carrots and some raw sprouted chickpeas. I added (of course) some oil to the couscous and a [...]
28 Jun
Late Spring Pho
Kate was sick. “I just want something salty and spicy and soup,” she said. I had more vegetables than I knew what to do with, so I offered to make some soup and bring it over. Spicy and salty – obviously had to been Asian influenced. And I had snap peas and carrots and mushroom [...]
30 Apr
Raw Beet Slaw
“Slaw” is a pretty loose term. Finely chop some veggies up, add vinegar, and you have one. I had some beautiful beets and remembering a raw beet, carrot and apple slaw I once sampled at the Prospect Park farmer’s market, I set to work. Of course, because I had a fridge full of greens, I [...]
27 Apr
Carrot (and cumin and caraway) Mash
I love carrots. All orange and fresh for Spring, they’ve been tempting me lately. With just a bit of extra flavor, they easily become an impressive side dish. I made the above carrot puree (really more of a carrot mash) from a recipe in The Art of Simple Food. On one of the last cool [...]
15 Apr
Adzuki bean, miso, and veggies soup
The only thing that I regret about this adzuki bean soup is that I didn’t soak the beans the night before. Already committed to the soup, I had to wait an impatient 2 hours until it was ready. Other than that – delicious. You can make it with canned beans, but slow cooked beans have [...]
19 Mar
Guatemala, chilis!
While Guatemalans, in general, don’t enjoy very spicy food, they do use a wide variety of chilies in cooking. The above spread of dried chilies and spices illustrates ingrediants used at the restaurant La Fonda de la Calle Real in Antigua. Every single time we ate in Guatemala we received a chili sauce different than [...]
18 Mar
Guatemala, Almuerzo y Cena
I love to visit markets in different parts of the world where I can see how people buy the food that cook. The above photo was taken at the Saturday morning market in Santiago Atitlan. Many villages in this area of Lake Atitlan grow the small onions you see above, meticulously cleaning them at the [...]
24 Feb
Thai Cabbage Slaw, Mineola Tempeh and Kiwi salsa
I’m so glad that I discovered I love cabbage. This recipe is a variation on a recipe posted on 28 Cooks, itself a variation of a recipe from The Daily Raw Cafe. Or course, I made some changes based on what I had in the kitchen and pantry, and what I like best. It was [...]
4 Feb
Seitan, broccoli, carrots and greens with peanut sauce
I had a craving for peanut sauce last night, so I whipped up an almost-quick dinner of homemade setian (frozen and thawed), fresh broccoli, carrots and greens. I stir-fried the seitan first in just a bit of peanut oil until it browned, then added the veggies, a touch of homemade vegetable broth, and steamed everything [...]
