I made up this low carb "creamy" soup the other day. The wegmans magazine had a good recipe for making a cream substitute from pureed cauliflower. This replaces the flour based roux that typically thickens a cream soup.
1 cups chopped celery
1 cup chopped white onion
3 tbsps cajun seasoning or to taste( I used this recipe from epicurious to make cajun seasoning. Next time i wont add salt to the cajun seasoning. I will omit the salt and just season the dish to taste.)
12oz Can creamed corn or frozen corn niblets 1 cup
3 cups cauli cream recipe( use link above)
Cubed chicken breast or Sausage chunks 2 cups
Chicken stock 1 cup
I steam one head of cauliflower in a steamer set in a pressure cooker with the weight off. When the cauliflower is cooled i puree it in a vitamix or similar powerful blender. You are looking to get a silky smooth puree.
Stir fry the celery and white onion with the sausage and cajun seasoning. When the onions are wilted and sausage is browned, add the cauli cream and corn. Adjust the texture of the soup with chicken stock. You are looking for a nice creamy texture. Bring to a boil. Season with pepper if required.
Serve with nice crusty bread or a salad. Its incredibly filling!!
- 1 pound broccoli florets, broken into bite-size pieces
- Leaves from about 9 stems parsley, chopped (1/3 cup)
- Finely grated zest of 1 large lemon (1 tablespoon; reserve remaining lemon for another use)
- 1 teaspoon honey ( I forgot the lemon and skipped the honey - im not fond of sweet dressings)
- 2 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1/4 cup grapeseed oil(I used olive oil)
- 1/2 pint strawberries, cut into thin slices (I used about 11/2 pounds- i like strawberries!!)
- 1/4 cup blanched, slivered almonds, toasted (I used Almond slivers)
- 1/2 cup crumbled Gorgonzola cheese(I used feta because thats what i had on hand)
- 3 cups cooked red quinoa(I cooked this in the pressure cooker )
I read through cookbooks the way some people read magazines. The first thing i look for in a cookbook, is signs of personality, some idea of where the person comes from - that is generally a very good indicator of which recipes are the strongest. Some cookbook authors come across as being good eaters who ate far and wide enough to put out their recipes collected from good home cooks, yet others like Rose Levy Beranbaum come across as being entirely scientific in their fascination for food - each of her recipes is meticulously tested and rigorous in its precision. Madhur Jaffrey has been around forever, or so it seems to me , and is somewhat of a renaissance woman - she has acted, written a lot of cook books, hosted television cooking shows, opened restaurants.
I have read and cooked from many of her cookbooks- from her earliest, an Invitation to Indian cooking to Madhur Jaffreys World vegetarian. I was leafing through Curries and Kebabs: Recipes from the Indian spice trail(one of her best IMHO) when her description of her family in Delhi leapt out at me, something about her familys caste - the Kayasthas - being called Sharabi Kababi Hindus. How fascinating i thought , we generally like to think of religion and caste as these immutable, fixed creations - but with one sentence Madhur Jaffrey pointed out , very humorously , that the forces of religion and caste are constantly evolving.
That is the core of Madhur Jaffreys memoir - it is not really a cooks memoir. It is a fascinating lesson in history - what it meant to be a child growing up in the the 40's in North India in a well to do family. The book dishes out copious descriptions of meals, the way they were cooked(with rasoiyyas and maharajs) and consumed. But the tumultuous period in which she grew up ends up with the star billing of the book.
The book reads very much like your grandmothers favorite reminisces - "You know when we were little, your great grandfather had 20 cooks and he knew the vice roy of yada yada .....". At the same time she has a light touch with heavy topics - caste divisions, the emulation of British customs by indians and the reconciliation with Indian traditions etc.
I would highly recommend this book if you are a history buff.
Labels: Book Reviews
1 Seedless English Cucumber
2 Red Bell Peppers
1 Green Bell Pepper
Big Bunch Aurugula or Greens
2 stalks scallions
12 Falafel Balls(6 per person)
Yoghurt Tahini Dressing:
1 tbsp Tahini
1/2 cup yoghurt
Salt to taste
Pepper to taste
Optional: Sambal Oelek Dressing
Sambal Oelek to taste
(Makes enough for two people's lunches)
2 cups cooked Whole grain Pasta( like this one)
1 cup cherry tomatoes cut in halves
1 cup sliced roasted red peppers (from a jar)
3 cups arugula(or any greens of your choice)
Juice of one lemon
Zest of one lemon
Pepper to taste
2 tablespoons olive oil
Salt to taste
1 tablespoon parmesan
Very light and summery , Peppery bite from the arugula.
I use a 3:1:1 of Harissa, olive oil and lemon juice to make the dressing. Use a fork to whisk the three together - Remember this makes a VERY spicy dressing.
Equal proportions of
Chopped Bell Peppers- Red & Green
arugula / hearts of romaine
mint leaves - 10
For Lunch, I usually prepare the whole salad and pack the dressing in a separate container , with salt added to the dressing. This way the salad remains fresh until the dressing is added. That way the greens dont get all wilted and soggy
Use Whole wheat bulgur as opposed to normal bulgur which does not have adequate fibre, Kinda looks like this (Image from Elite fitness solutions)