Vegetables are one of the great loves of my life, be they raw or cooked. I guess y’all probably think I say that about everything. Well, if you think that, you’re almost right. It’s true that I am extremely fond of a wide variety of veggies, fruit, fish and seafood, meats, grains and legumes, and I probably like more of them than the average person, but I can tell you that I do not like everything. There are some things that I do not like (such as snails from a can, butternut squash soup and Spam — yuck!) and there are others that I either cannot or simply will not allow myself to try (like brains, chicken feet, sweetbreads and fish livers — double yuck!), but most fruit and vegetables are not among these categories. (more…)
April 20th, 2008
“In traditional Indian cooking, dal refers to any dried peas or beans and to the many dishes made from them. In Malaysia and Singapore, dal refers to a spicy stew made of yellow lentils (toovar dal) that typically accompanies Indian breads.” –Excerpted from Savoring Southeast Asia
I’ve been experimenting with new recipes again. Since I’m quite fond of beans, peas and lentils, one the first recipes I tried this week is this one for a Malaysian-style spicy dal, aka spicy yellow lentil stew. I’ve made an Indian dal in the past and the ingredients for both are very similar, with one distinct difference — the Indian version does not call for mustard seeds. This one ingredient makes quite a difference in the taste. (more…)
April 19th, 2008
I made another quick and easy soup today. Yeah, I’m on a roll, y’all. This velvety, red-orange soup, together with green basil, is relatively mild with just a hint of spiciness. It is basically a twist on tomato basil soup and is completely vegetarian (though I did use chicken stock in my version).
Unlike the chunky-vegetable African Chickpea and Spinach Soup I made this past weekend, this one is smooth and much lighter, but equally delicious. The flavor combination of the leeks, roasted peppers and basil is definitely a winner. It was a nice complement to this evening’s dinner of grilled chicken and mixed greens salad. After dinner, I diced up a couple of chicken breasts and added them to the soup to make it a bit heartier for tomorrow’s lunch. Yummy! (more…)
March 25th, 2008
I am not a fan of canned soups, as most are either loaded with sodium or bland tasting and the majority of soups I’ve tried from restaurants are absolutely delicious, but have way too much sodium and fat. I’ve decided to clean up my diet a bit so I need something light, but satisfying for my lunches at work. This healthy, brightly colored, creamy soup combines some of my favourites– chickpeas, spinach, onions and tomatoes. The chunky peanut butter thickens the soup, adds texture and its nutty flavor marries particularly well with the exotic flavor of the coriander and [...]
Continue Reading March 22nd, 2008
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