Sometimes I really can’t think of what to cook. And honestly I don’t even want to think about what to cook. To solve this dilemma I do this weird thing of picking out a cookbook and opening it randomly to a page. Often this doesn’t work so well because I end up with a recipe that I don’t even have the ingredients for. But sometimes, sometimes it works like a charm! I don’t have to think AND I have something tasty I can make. Wonderful!
Today was definitely one of those days. You see, I’m in the middle of a wonderful new feature for Velvet Aroma. Wish I could tell you what – but you’ll see soon enough! Anyhow, when I’m in the middle of programming it’s really hard for me to interrupt myself for anything – let alone food. You’d think this would mean that I could just go on without food. Nope – if I do that I know that I’ll transform into a toddler. Cranky for food and ready to throw a tantrum.
This recipe is adapted from one of my first cookbooks – “The Pleasures of Vegetarian Cooking” by Tarla Dalal. It was given to me when I Read More
This has been a soup and salad kind of week for my family! First, we’re still coming to terms with making our own meals everyday! 😛 If that wasn’t enough, Neel, my 2 year old, got a bad cold over the weekend and then fell on his face and cut his lips pretty bad. This meant that he couldn’t have any regular food, everything had to be mushed up and it couldn’t be spicy! So there we were… trying to get him to eat through the congestion and pain! He loves broccoli and we hadn’t tried this recipe in a while, so gave it a shot. This is actually H’s recipe. He is a huge fan of broccoli, and can have it every which way! For me broccoli is best in stir-frys or uncooked with a dip! The soup turned out great… warm and comforting… and we got Neel to eat it! Not as much as we wanted him to eat… but something is better than nothing right?
The nutmeg adds a wonderful flavor to the soup. The soup is great otherwise too, but if you’ve never tried it with fresh nutmeg, you really need to! 🙂
Cream of Broccoli Soup
Makes: 4 servings
Spring is a weird season.. especially out where I live. Today I’m sitting on my balcony in the blazing sun writing up this blog post. I’m one of those people that gets tanned easily and burned very very infrequently. I believe it was all of two times in my entire life. Yes – you non tanners are probably thinking “lucky girl”. But there is a problem that comes with this so called “gift”… I get tan lines… in about 10 minutes of sitting in the sun my arms have all sorts of shirt lines. And don’t get me started on when I’m driving my car and the sun only comes in from one side. Ever have one arm look so unlike the other you almost feel like Frankenstein? LOL.. it’s kinda funny actually.
Anyhow, getting back to the point: spring is weird. This season I’ve already had to start my “combat” against tan lines BUT I still get those crazy days where the wind picks up, the clouds roll in and next thing you know snow is falling. SNOW! This really blows my tropical mind. Not to mention body. To combat the last cold snow day, I made this hearty soup. It’s Read More
It was the end of March when I started experimenting with Adzuki bean. Yes, for those of you in the know, March’s SOS Challenge was Adzuki beans. And yes, I do realize it is now the end of April! So how did I fall one month behind? Quite simple – once I made it with yogurt, which some how made the soup look ugly with white patches. A few other times I added too much water at the end making it runny. And then I just needed to eat something else. So.. this time I decided to leave out the yogurt and not add any water at all at the end. My beans turned out to be less “soup”y and more just thick beans. But it was delicious. I could really have eaten it just plain.. but decided to add a bit of rice on the side. Beans and rice are always a satisfying combination! For those of you on SCD – I recommend eating this with some cauliflower “rice”. (Basically cauliflower chopped up into really small pieces and boiled)
Adzuki Soup (Lal Chori Dal)
Makes: 4 – 6
Ready in: 45 minutes + overnight soaking of the beans