3 posts tagged “recipe”
Here's a veggie version of mulligatawny...slightly altered version of a recipe from: http://www.recipezaar.com
5 cups vegetable broth
1/4 cup lentils (I use green lentils)
1 can chopped tomatoes (14 or 15.5 oz can)
1 cup chopped celery
1 cup chopped tart apples (I use granny smith)
1/2 cup sliced carrots(cut on a slight angle)
2 tbsp (heaping, or to taste) fresh Italian (flat) parsley
1/2 cup chopped onions
3 tsp curry powder
1/2 tsp black pepper
1 1/2 tsp lemon juice
Mix everything in saucepan/soup pan. Bring to boil, then reduce heat to med-low. Cover and simmer 15 minutes, stirring often. Serve with rice. Yields 8 1-cup servings.
On the left is a vegetarian version of 순두부 찌개 (soon-doo-boo jji-gae), courtesy of my hubby. Here's the recipe (though some of the measurements are rough):
Boil 6 cups of water.
Meanwhile, in a bowl, 'mix up' (stir/separate) one 300g package (roughly 300g) soft tofu (or, if you are close to KTown, something in a tube called soon-doo-boo=순두부).
Next, set aside about 1 - 1 1/2 cups (about 150g) kimchi (김치) that's either old or aged overnight on the counter in a jar, 2 green onions sliced fairly thinly on a diagonal, 1 smallish regular onion sliced thinly pole to pole, and 2 finger hot green peppers sliced thinly UPDATE: the peppers made it too spicy for me, but my husband liked it.
In a little bowl, stir together 3 minced garlic cloves, 1/2 tbsp whole sesame seeds, 1 tbsp corn oil, 1 tbsp soy sauce, 1 tbsp red hot pepper paste (called go-chu-jang=고추장), and 1 tsp black pepper.
When the water is boiling, add the tofu and cook for about 2 min.
Then, add everything else. Boil. Reduce heat to medium and cook for about 10-15 minutes.
Eat with rice...enjoy!
First, a recipe from the cookbook Pasta e Verdura--sauteed zucchini with lemon, pine nuts, and basil served with whole wheat bow tie pasta
Next, lemon mousse cake from Cafe Amore in St. Catharines
