Cooking Hussy

Tasty

Ginger and Green Soup October 21, 2009

Filed under: Soup/Stew — cookinghussy @ 9:07 pm

Ginger & Greens Soup

Fall soup time! Fall soup time! I got some mustard greens in my produce box just in time for this soup from 101cookbooks. I switched some things up as I didn’t have any actual ginger on hand (oops) and I used the heartier mustard green instead of spinach, but I think I got the idea. This is a nice brothy soup too.

  • 1 large yellow onion – diced
  • 2 T olive oil
  • 1 1/2 t. sea salt, plus more to taste
  • 1 large sweet potato – diced
  • 1 large leek, white and light green parts
  • 1 bunch spinach or mustard greens
  • 3 T chopped fresh ginger, plus more to taste (or, when you find out you don’t have ginger, used dried ginger!)
  • 2 C good-tasting vegetable broth
  • 2-4 teaspoons fresh lemon juice
  • freshly ground black pepper

Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.

Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 2 cups water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, or mustard greens, chop them coarsely, and add them to the pot, along with the chopped ginger.

Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.

Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.

 

Salmon Curry October 19, 2009

Filed under: Main Dish — cookinghussy @ 2:04 pm

Salmon Curry 1

There were many good things about this meal. The grilled salmon, the curry sauce filled with healthy greens and vegetables, the quinoa that soaked up the sauce. The way my blood sugar sailed through this meal with peak of, oh, 140, landing nicely back around 80. I love when eating healthy matches so nicely with eating delicious foods!

Salmon Curry 2

  • 2 salmon steaks (I had frozen Trader Joe’s salmon)
  • 1 onion – sliced
  • 1 red pepper – sliced
  • 3 cloves garlic – diced
  • 1 bunch mustard greens, cleaned and cut into 1 inch pieces
  • 1 can coconut milk
  • 1-3 T. curry paste
  • 1/2 can baby corn
  • 1 cup quinoa – cook as directed

Start out by sauteing the onions and red peppers in a bit of oil. I cooked mine a bit, starting to let the onion carmelize as well. Toss in the garlic, let cook for a minute or two and then pour in the coconut milk. Mix in as much curry paste as you want at this point. I used about 2 tablespoons and it wasn’t too hot for us. Mix in the corn and cleaned greens at this time. Season with salt and pepper. Heat and simmer.

While cooking the curried vegetables, grill two salmon steaks on a grill pan with a little salt/pepper/olive oil seasoning on each side. I left one salmon steak whole and broke the other one up into pieces and tossed it right into the curry. Serve the salmon curry over the quinoa and enjoy.

Servings: 2

 

Baked Eggs with Tomatoes, Onion, Garlic and Herbs October 15, 2009

Filed under: Main Dish — cookinghussy @ 8:29 pm

Baked Egg and Tomatoes 1

While the top picture doesn’t really show it, this was a beautiful dish. Beautiful tomatoes and eggs baked and topped with melted Parmesan cheese. It felt like such an extraordinary breakfast! It was actually quite simple. Nice basic flavors, warm and perfect for the fall. Thank you to Kalyn’s Kitchen for the recipe.

Baked Egg and Tomatoes 2

  • 1 T extra-virgin olive oil
  • 1/4 cup chopped red onion
  • 1 tsp. finely minced garlic
  • 1 can diced tomatoes (or 2 or 3 ripe tomatoes)
  • 1 T dried basil
  • 2 T freshly grated parmesan cheese (or more)
Heat olive oil in saute pan over medium heat, then add red onion and saute 2-3 minutes, until the onion is starting to get soft but not browned.

Add minced garlic, cook about 1 minute, then add tomatoes and basil. Simmer the tomato mixture until it thickens slightly, stirring a few times. This will take about 6-8 minutes.

While tomatoes cook, preheat oven to 400F.

When tomatoes are slightly thickened, remove about 1/3-1/2 of the tomatoes to a bowl. Spread the rest of tomatoes around the bottom of the casserole dish. Carefully break four eggs into the casserole dish. Spoon the rest of the tomato mixture carefully over and around the white part of the eggs, leaving the yolks showing. (It will not completely cover the whites.)

Put casserole into oven for about 5-7 minutes. (The egg white should be turning opaque but the yolk should still be runny when you add the parmesan cheese and broil.) When eggs are partly done, sprinkle on parmesan cheese and put dishes under the broiler for 1-2 minutes, until cheese melts and the top of eggs look like they’re barely starting to cook.

Serve hot, preferably with toast for dipping into egg.