Valentine Smiles

V-day tulips

One might think based on my lack of blogging that Valentine’s Day was not a big holiday for us. Well, that is true – we tend to think of it as made up silliness, an excuse for diamond sellers to put out sappy promotions. However, we still tend to acknowledge it. Indulging in chocolate, flowers, cookies, lovely dinners – these are things that should be done on a regular basis, and V-day can provide an excuse. This year our little celebrations lasted a week.

Luis pulled out some Chocolate Bar truffles on Monday (I was genuinely surprised!). There aren’t any pictures. We ate them. They were good.

On the actual day, Luis had other plans, so I made myself a dinner, and then attempted some oatmeal chocolate chip cookies, in heart shape, for him. Unfortunately, it was my first try at that particular oatmeal cookie recipe, and they didn’t so much hold their shape. They did occasion lots of smiles and laughter. And they still tasted good.

Above, you see the beautiful tulips that arrived for me (a day late, thanks to a massive sleet/snow storm – lovely nonetheless).

On Friday, we had a wonderful dinner at a restaurant that was new to both of us, Dennis Foy. VERY tasty. We followed that with a nuevo Flamenco performance by Compañía Rafaela Carrasco as part of the 2007 Flamenco Festival.  (I enjoyed the modern aspects incorporated into the dancing, Luis found them distracting, watering down the passion and rawness of the form.)

It was a week full of fun bits, lots of smiles. More than anything else, it was an excuse to indulge, to do small (and large) things that say “I love you” and “I love what we do together.” A good week, if belatedly described here.

I promise my next post will be about food.

Posted in Personal | Comments Off on Valentine Smiles

A New Toy Put to Good Use…Pizza!

three of four pizza crusts

I love pizza, but don’t order it very frequently. Not enough veggie options, too greasy, too enticingly cheesy, I enjoy cooking at home, I want Luis not to die of a heart attack while we’re dating. So many reasons not to order pizza. So, instead, when I have the time, I make pizza crusts to keep on hand when the pizza craving strikes.

Yummy, tasty, crusty, and most importantly, whole wheat, crusts are not hard to make. It takes a bit of thought in advance, but less than your average loaf of bread. Only one rising is required. It is a great Sunday afternoon activity. In addition to satisfying my craving for pizza this afternoon, I also got to try out my new toy.

Jenn-air mixerJenn-air with dough

My mother gave me this lovely Jenn-air mixer as an Epiphany/Birthday/I love you gift. Aside from being a nice piece of art gracing my home, it also has a bread hook – something I’ve never had the chance to use before. I found that it creates a very smooth, even, dough, still a little sticky when it balls completely around the hook – which gave me the opportunity to knead by hand (which I must admit enjoying greatly), for about two minutes. Somehow, making any sort of bread without kneading doesn’t feel right. Not just that it’s too easy, but I’m not as connected as I like to be. It definitely is easy though, and lets you do other things while the bread is kneading.
pizza dough in my bread bowl

I ended up with a lovely dough, which rose, from the generous ball above, very quickly (less than an hour!). Then I rolled out the dough and onto the hot pizza stone in the pre-heated oven it went, and 5-8 minutes later: half-baked pizza crust! I let them cool and three of the four crusts went into the freezer for future easy dinners.

Whole Wheat Pizza Crust – makes 4 12-inch crusts


  • 2 packages yeast (4 1/2 tsp.)
  • 2 2/3 c. warm water
  • 7 c. flour (5 whole wheat, 2 white)
  • 1 1/2 T salt
  • 1 T sugar
  • 1/4 c. olive oil


1. Mix water and yeast in a deep bread bowl or bottom of a mixer. Allow yeast to “melt” for about 5 minutes.
2. Turn mixer on low and add 5 c. flour, salt, sugar and olive oil (or add olive oil to yeast mixture and add wet ingredients to dries) and mix to combine. If using a mixer, wait until a dough forms, then slowly add the rest of the flour, and wait until the dough balls up on the bread hook, take out of the bowl and knead for 2 minutes until the dough is smooth and only tacky. If mixing my hand, stir until a dough forms, then knead for 8-10 minutes.
3. Allow to rise for an hour, or until the dough doubles.
4. Punch down the dough and shape into four balls. Allow the dough to rest for 10-15 minutes and pre-heat the oven to 475F.
5. Flour your board with corn meal and roll out one ball into and 12-inch circle, crimp the edge, divot the rest of the dough to avoid bubbles and spread olive oil on top.
6. Bake the crust for 5-8 minutes until no longer wet and only just beginning to brown.
7. Repeat the process with the other three balls et voila! you have four beautiful half-baked crusts, ready for topping or freezing for future dinners.

butternut squash pizza for dinner

All that remained of tonight’s butternut squash, tofu, red bell pepper, sun-dried tomato, feta and mozarella pizza. It seems to have gone over well.

Posted in Bread, Food, Main dishes, Recipes, Vegetarian | 4 Comments

When your refrigerator breaks…

chocolate meringue cookies

…make meringue cookies!

This week involved a bit of a kitchen challenge. On Wednesday, after I left for work, went to the market and picked up some local milk and goat cheese to take home, then had a day during which I just couldn’t concentrate – aches and pains and general malaise – I received an e-mail from Luis (I had left my phone at home, oops) saying that our refrigerator was dead. Had in fact died quite completely in between breakfast and when he returned for lunch.

The raspberry frozen yogurt that I made last weekend was a puddle leaking onto the floor. The 5 lbs. of peaches I had purchased this summer, cut up and frozen for winter use were a bag of mush. The frozen lasagna was warm through and through.

We went out for dinner. There wasn’t enough in the fridge that I was confident was salvageable to make dinner.

We returned and cleaned the whole thing out, tossing everything from science projects to the much beloved, now melted, frozen yogurt. The chutneys and mustards and jams would be fine, so I left them. The cheese and eggs and butter went into the fridge across the hall. The 3 egg whites went outside to freeze, since I didn’t think they were bad yet, and I really wanted to make the meringue cookies from the February 2007 Eating Well magazine. (Why it didn’t dawn on me to just put EVERYTHING outside until the next morning, I don’t know.) I went to bed.

Thursday evening I followed up on cookie plans, and made what are truly divine little drops of chocolate heaven. I usually avoid meringue cookies at parties, they’re dry and leave my mouth feeling like I ate chalk. Sweet, usually pastel colored, chalk. But the description of these little bites, “These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience,” was just too much to miss. Plus, I had those three egg-whites.

It turns out, while mine aren’t as lovely as the ones pictured in the magazine, they are as tasty and delightful as advertised. I took them to work, and secretly was very happy that many people were out, so I could bring more home.

So, with no further ado, the unadulterated recipe, straight from Eating Well (I make no claims of originality, I’m merely spreading the love).

Dark Chocolate Meringue Drops – makes 40 “2-inch” cookies


  • 5 oz. bittersweet chocolate (60-75% cacao), divided
  • 2 Tbs. unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
  • 3 Tbs. cocoa nibs (optional)
  • 1/3 c. egg whites (about 3 large), at room temperature
  • 1/2 tsp. cream of tartar
  • 1/2 c. sugar, divided (use 1 1/2 tsp. less if cocoa nibs are omitted)
  • 1/2 tsp. vanilla extract


1. Position racks in upper and lower thirds of oven; preheat to 350 F. Line 2 baking sheets with parchment paper (and coat the paper with cooking spray if you wish, I didn’t, but it would help getting the cookies off).
2. Coarsely chop 3 oz. chocolate and place it in a small microwave-safe bowl. Microwave on medium for 1 minutes. Stir, then continue heating on medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely. (Or melt however suits you best.)
3. Chop the remaining 2 oz. chocolate into pieces the size of mini chocolate chips (this really is the key, I think, to how wonderful the cookies are). Combine in a small bowl with cocoa and cocoa nibs (if using – I didn’t have any on hand).
4. Combine egg white and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form.
5. Immediately add about 2 Tbs. sugar; beat for 1 minute. Slowly, about a Tbs. at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer.
6. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more.
7. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix.
8. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.
9. Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top, but still soft inside, 8 to 12 minutes.
10. Transfer pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper form the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies form the parchment paper using a wide-bladed spatula.

It sounds like a lot of steps, and there are some things to keep in mind, but they are very easy cookies to make. This was my first attempt at meringue anything, and though they aren’t perhaps the prettiest example of their kind, but they’re well worth it. I’m sure you’ll do better!

raspberry frozen yogurtAnd just for kicks, here the raspberry frozen yogurt before it melted in my warm freezer (covered with fabulous organic fair-trade Dagoba chocolate).

Posted in Desserts, Food, Recipes | 2 Comments

Bistro Sandwich Lunch for Dinner

roasted vegetable focaccia sandwich

I’ve been trying to cook with the season and with local produce, as exemplified by the butternut squash risotto. I like the idea of cooking with what is available locally – aside from cutting down food travel distance, the food is fresher and it keeps me in touch with the season. I enjoy acknowledging the changes of season (living somewhere that has distinct seasons), and my food choices can be part of that.

This meal is about as far from the above ideal as one can get. The only things in this meal that are local are the goat cheese and the onions, and much of it is out of season. Alas, sometimes a craving comes upon you (or you realize you have focaccia that needs to be eaten). Hence, this dinner: Roasted Vegetable and Goat Cheese sandwiches on Rosemary, Onion, Garlic Focaccia with a salad of baby greens.

The focaccia was actually made for the risotto dinner, but was not integral, and wasn’t nearly as good as the risotto, so I ignored it. Here I’ll include a modified recipe (that I think will be better than what I made last weekend).

As for the veggies, the zucchini, portobello mushrooms and red bell peppers were tossed in balsamic vinegar, olive oil, salt and pepper (with a dash of honey) then broiled. To assemble the sandwich, cut half of a round focaccia in half horizontally. Spread one half with goat cheese and the other with the balsamic vinaigrette that will go on the salad. Then layer the veggies, zucchini, mushrooms then peppers, and top with the other slice of bread. Cut into wedges. Quick easy and tasty!

The baby greens were tossed in a balsamic vinaigrette, including mustard and lemon olive oil, and finished with pine nuts. If you already have bread ready, this is a very easy dinner.

Here’s the focaccia.

Rosemary, Onion and Garlic Focaccia – makes 8 servings


  • ½ tsp Honey
  • 1 c. Warm water; (scant)
  • 1 pack Active dry yeast
  • 1 ¼ c. Whole-wheat flour
  • 2 c. All-purpose flour
  • ¾ tsp. Salt
  • 3 Tbs. Olive oil, divided
  • 1 red onion
  • 2 cloves garlic
  • rosemary
  • salt


1. Stir honey into the warm water in a measuring cup or small bowl. Sprinkle yeast over water and stir until yeast dissolves. Let mixture stand in draft-free area about 5 minutes or until yeast begins to bubble. Press garlic and chop rosemary.
2. Mix flour with salt and 1 T. oil until oil is evenly distributed. Pour in yeast mixture, add garlic and rosemary, and mix ingredients until a smooth, slightly sticky dough is formed, 3 to 5 minutes.
3. Knead dough by hand on a lightly floured board or pastry cloth until smooth. If dough is too sticky, add flour by the tablespoon until it reaches the desired consistency.
4. Put dough in a bowl and cover lightly with oiled plastic wrap and aluminum foil or a kitchen towel. Let dough rise until it doubles in bulk, 45 minutes to 1 hour.
5. While bread is rising, thinly slice onion. Heat remaining 2 T. olive oil in a pan and saute onion with extra rosemary until just beginning to soften.
6. Punch dough down and let stand 5 minutes. Knead for a minute more on a lightly floured board or pastry cloth.
7. Divide dough in half and pat each half into a sprayed or oiled 9″ baking pan or spring-form pan. Dimple dough with finger tips and spread onion mixture on top. Sprinkle with salt and chile flakes if desired.
8. Preheat oven to 375 degrees F while focaccia rises a second time (only about 30 minutes). Bake focaccia in the center of the oven for 25 minutes or until it tests done.
9. The focaccia is done when a tooth pick inserted in the center comes out dry. It will be golden brown on top and firm to the touch. Remove from the oven and cool.

Note: this recipe is meant for whole wheat flour. I’m sure it can be made with all white flour, but you might want to check other recipes to see how it might differ. I made a modified version of an original recipe by Léon Brocard.

focaccia sandwich with salad

Posted in Food, Main dishes, Recipes, Vegetarian | 1 Comment

Butternut Squash and Brown Rice Risotto

Butternut squash risotto close upThis long weekend has been full of cooking and baking experiments. Quite a treat after my recent propensity to stick with tried true and easy. Among the treats created were a cheesecake (recipe tomorrow I hope), some tea-infused truffles (no recipe as they weren’t quite up to par, but still not exactly a waste of chocolate) and tonight’s success, butternut squash and brown rice risotto.

I love risotto, hate making it, and am loathe to order it out due to white rice and frighteningly unknown amounts of cream. So my mission today was to create a risotto using brown rice instead, despite the extra cooking time. Just to make it challenging, I decided to create a recipe out of thin air (and quick glances at about 10 butternut squash risotto recipes on the web) and my memory.

The result earned me an extra special, “Mmmmmmmm” from Luis, so I think this one goes down as a success. Here’s what I did:

Butternut Squash and Brown Rice Risotto – makes 3 main course servings


  • 2 Tbs. olive oil (divided)
  • 4 cloves garlic
  • ½ butternut squash (2 lb)
  • 1 Tbs. butter
  • 3 shakes chile flakes
  • ½ tsp. cumin seed
  • 1 cippolini onion
  • 1 c. short grain brown rice
  • 5 c. broth
  • 14 dried sage leaves
  • ½ c. white wine
  • 1 Tbs. heavy cream
  • ½ tsp. fresh thyme
  • 1 tsp. lemon zest
  • ½ c. parmigiano reggiano


1. Cut squash in half, remove seeds and strings to a sauce pan. Add water and bouillon (if using, other wise, add broth of your choice) to sauce pan and bring to a very low simmer. (Make sure your broth is not overly salty, as it will be a very dominant seasoning.)
2. Reserve half the squash for another use. Trim and skin the remaining half and cut into 1 centimeter cubes.
3. Heat 1 Tbs. olive oil (lemon infused if you have it), add garlic and fry for 30 seconds, then add squash cubes. Cook covered, over medium heat until just soft. You may wish to add a ladle-full of broth to speed the cooking process.
4. While squash is cooking, heat remaining 1 Tbs. olive oil and 1 Tbs. butter. Add cumin seeds and chile flakes and let sizzle 15-30 seconds.  Add onion and cook until it is translucent.  Then add the rice and cook until rice begins to whiten.
5. Add broth to cover the rice (1-3 ladles full). Cook at a brisk simmer, uncovered, stirring occasionally. When the squash is ready, add 1/3 of the cubes to the rice.
6. Let rice cook until it absorbs almost all the broth, then add 1-2 ladles-full until rice is just covered. Continue this way, simmering, adding broth, stirring occasionally until the rice is almost to your desired texture. Using brown rice, this may take an hour. (You do not have to stir constantly, just check every couple minutes until the rice is close to done, then stir more frequently).
7. While rice is cooking, chop thyme, lemon zest, grate cheese and prepare a salad.  Fry the sage leaves in olive oil for a garnish.
8. When rice is nearly done, add wine and let cook down, stirring constantly. Add remaining broth, if desired, along with reserved squash, cream, lemon zest, thyme and parmesan. Stir until the risotto reaches your desired consistency. It should be creamy and a lovely orange color with the rice still somewhat firm to the tooth.  Serve and garnish with sage leaves!

butternut squash au natural dinner as plated

Enjoy with salad, rustic bread and wine!

Posted in Food, Main dishes, Recipes, Vegetarian | 20 Comments

Lost words

I wrote a post just before heading off to visit family for the holidays. Now, I don’t know where it is. I appear to have failed some digital task such as pushing the “publish” button. Mostly, it was a note about Luis, and his very sweet acknowledgement that his exam period was a trial for me as well has him (in very different ways, and not nearly as hard for me as for him). He brought home a lovely poinsettia as part of his thanks.

With that post gone, my blog looks mighty empty for December. It’s not that I didn’t cook or think about writing, simply that my new job has had quite a steep learning curve. I have spent most of my energy learning, and then attempting to implement, several aspects of my job. Occasionally this has kept me late at work, and frequently has left me with little imagination for the dinner table.

I pulled out some old classics, which I hope to share here sometime soon, and stuck with many simple dishes that are not exactly photogenic. Hopefully this will not be the case, at least not as frequently, in the future.

This weekend I look forward to a visit from my mother, and perhaps some dessert play. There will definitely be good food, though with only my camera and not Luis’s, the quality of photos may be down. Such is life.  We’ll do our best.

Posted in Personal | 6 Comments

Happy Holidays and Best Wishes for the New Year!

Happy New Year! - palm treest at Fairchild tropical gardens

Wishing you a wonderful 2007! From another tropical holiday…(though this one is culled from pics taken to welcome in 2005.)

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At long last…

I have avoided talking about my job search. I don’t enjoy searching, nor selling myself, but I try not to gripe about it in public as it certainly won’t help. Plus, the whole world could (in theory) read this. Now however, I can at least say, “I have a job!” and even better, “I like it!”

Last week commenced a crazy learning period, which I feel will probably run for a month or two, as I becom familiar with the job and people at Greenmarket, a program of the Council on the Environment of New York City. Without the jargon, I am now one of the people who help make the NYC farmer’s markets happen. Which, if you know me or have read anything else on my blog, will make a lot of sense.

I love food, I think access to quality food is important, and I want to be involved. I was lucky enough to time my job search to coinside with their need, et voila! Life is good.

It has meant that I’ve been spending less time reading blogs, visiting farmer’s markets (oh, the irony) or taking pictures of my food. Alas. I’ve been sticking to somewhat more simple, less photogenic meals of late. If you want photogenic, check out La Tartine Gourmande, where Bea makes me nearly mad with envy at her cooking, baking and camera skills.

So, toast along with me, here’s to employment! And wish me luck to keep track of the myriad pieces of information that are now my responsiblity to understand and route to my fellow food do-gooders.

Posted in Personal | 1 Comment

Spanish wine – in abundance

This evening I had the privaledge of attending a wine tasting. Something I always appreciate. It was a Spanish wine tasting – very enticing. I have often found Spanish wine a bit dry and often tannic (with the exception of many wines from the Ribera del Duero region which I generally love) and hoped that this would help me learn more about Spanish wine and find other regions that I enjoy.

We had 15 glasses to taste.

While this may be all in an hour’s work for a professional wine taster, for me this seemed a bit over the top. My pallet pretty much goes a bit numb after the first 7 and I can’t tell what I’m tasting after 10. I paced myself, hoping to have something left when we hit # 15.

The first three we tasted were apparently not the most famous varietals grown in Spain. I can’t remember them and do know that I don’t care to. All much to dry and too tannic for me.
Next we tried three Riojas, which I actually enjoyed. I often find Rioja too tannic, but these were a bit smoother than others that I’ve had. My impression of Rioja (the most famous Spanish wine growing region) has somewhat improved.

After that, we had three Ribera del Dueros. I must say, I was not surprised to very much enjoy the first two. They had lovely dark fruit and smooth tannins. Very much what I prefer. (Disclaimer, I have a California pallet, I like fruit forward wines and most european wines aren’t. Ribera del Dueros are nothing like some of the CA fruit bombs, but they are much fruitier than their counterparts from other regions.) The thrid one, oddly enough, I didn’t like at all. Big tannins that overwhelmed the fruit immediately. We did learn that 2004 was a fabulous year for Ribera del Duero, and that if you see one, you should buy it now and store it for a good 3-5 years.

After that I couldn’t really tell you the difference between what I was drinking and month old grape juice. I’m not so good at the whole “taste and spit out” thing.

What I learned: most of the wines we tasted were indeed too dry and too tannic for me. (Also, while dry is the opposite of sweet, tannic is not the oppoiste of fruity. You can have a big fruity wine with lots of tannin. I still don’t know what the opposite of fruity is – maybe mineral? or barnyard? (no, I’m not kidding).) I will keep in mind the advice on 2004 Ribera del Dueros – and I’ll keep trying things.

Good luck with your wine!

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Tom Yum Soup

soup in photo gallery

I’ve been fighting off a cold of late, but I’m feeling a bit better. Well enough to want to cook and also to want something warm. My favorite Thai soup is Tom Yum. It comes in many different incarnations with kai (chicken), with noodles, with various or few veggies, but it always has these wonderful ingredients: lemongrass, lime leaf and chilli. These are the flavors that draw me to it, the taste so bright and lively. And also somehow comforting.

So, on a cool misty day I gathered my ingredients, some from the greenmarket, some from the supermarket, and set about to make this warming soup. The recipe I based my soup on comes from a wonderful Thai cookbook that my ever-thoughtful stepmother gave me titled, Simply Thai Cooking by Wandee Young & Byron Ayanoglu. I have had pretty good success with it so far, though I do have to cut down on chilis and fish sauce sometimes. As a side, I decided upon coconut rice, simple and soothing to the heat and complexity of the soup. I was happy with the result and Luis seemed to be, too.

soup close up

Veggie-Tofu Tom Yum Soup – 6 servings


  • 6 c. water
  • 2 stalks lemongrass
  • 8 lime leaves
  • 1 1/2″ galangal (or ginger)
  • 3 1/2 Tbs. fish sauce
  • 1 1/2 tsp. roasted chilli paste (bottled)
  • 1 large tomato (8 – 12 oz.)
  • 1 tsp. peanut oil
  • 1/4 tsp. sesame oil
  • 4 oz. mushrooms
  • 8 oz. tofu
  • 2 medium carrots
  • 4 oz. snow peas
  • 3 baby bok choy
  • 1/4 c. + 2 Tbs. lime juice
  • 1 jalapeno


1. Juice 2 limes, separating 1/4 c. and 2 Tbs. Cut tofu into small cubes and marinate in the 2 Tbs. lime juice plus a few shakes of salt (and some ginger and lemongrass if you feel ambitious).
2. Smash lemongrass and cut into 1 ” pieces. Slice galangal/ginger into paper thin rounds and add to lemongrass. Add lime leaves to lemongrass and galangal and put aside. Measure 3-4 Tbs. fish sauce (the recipe calls for a little more, but 4 Tbs. was near my upper limit for salt). Measure chilli paste.
3. Dice tomato, reserve. Slice mushrooms in half. Slice carrots into thick matchsticks or thin coins, reserve. Trim snow peas and cut them into halves, then add to carrots. Cut bok choy stems into 1/4″ crescents and add to carrots/peas. Reserve the bok choy leaves separtely. Cut jalapeno into quarters and reserve.
4. Heat peanut and sesame oils in a soup pot, add mushrooms, cut side down, and cook undisturbed for 3-4 minutes. Stir and cook for another minute, then remove to a bowl.
5. Add water to soup pot over high heat and arrange ingredients while water comes to a boil. (I find it useful to put my thai ingredients in the order they go into the pot as the cooking is often very quick and I don’t have time to check my recipe while stirring. This is not as important for soups as for stir-fries or curries, but I try to keep the habit up.)
In order: lemongrass etc., fish sauce, chilli paste, tomatoes, mushrooms, tofu, carrots etc., bok choy leaves, lime juice, jalapeno.
6. When water boils add lemongrass etc. and cook for 1 minute.
7. Add fish sauce and cook for 1 minute.
8. Add chilli paste, stir and reduce heat to medium.
9. Add tomatoes and cook for 2-3 minutes, until the broth bubbles again.
10. Add mushrooms, stir and return heat to high.
11. Add tofu and cook for 3 minutes.
12. Add carrots etc. and cook for 2 minutes.
13. Add bok choy leaves, stir and remove from heat.
14. Add lime juice, stir, add jalapeno.
15. Serve!

You could garnish with cilantro and or ground peanuts if you felt the inclination.

All those instructions make the soup look terribly complicated, but it’s not nearly that bad. Once all the chopping and lining up is done, it’s a simple and very quick soup. The hard part is timing your rice correctly!

For the coconut rice, I simply mixed 1/2 c. coconut milk with 1 c. water, 1/4 salt and 3/4 c. brown long grain rice. It is not the most exciting rice ever, but I found it a pleasant foil for the soup, with a sticky consistency that lends itself well to molding (and hence pictures).

picturesque rice w/ chili garnish

Posted in Food, Main dishes, Vegetarian | 4 Comments