Wednesday, November 18, 2009

Recipes for November 16

Pumpkin Green Curry Soup
Make stock:
Toss a pumpkin in the oven for 45 minutes til soft enough to deal with.
Peel & seed vegetables for soup: Pumpkin, carrots, potatoes, celery
Toss all vegetable trimmings (celery, pumpkin seeds, carrot & potato skins...) onions, garlic, & ginger into a large pot with a bunch of smashed & chopped lemongrass, S & P
Boil for 45 minutes, covered
Reduce by 1/3 uncovered
Drain & reserve
Make soup:
Cube vegetables for soup whilst stock is a-boiling
Add chopped garlic, green curry paste & grated ginger to some oil and simmer til soft
To de-veganize, add fish sauce
Add a large pinch of palm or other sugar
Add vegetables and toss with curry mixture
Pour stock on top, add coconut milk
Simmer til vegetables are soft
Add some peeled, chopped apples (or pineapple)for added sweetness and interest
Add whole (pref. purple) basil leaves & adjust seasoning
Eat thin and chunky, puree, or let it cook down and thicken- as you prefer

Cold Peanut Noodles
Bring a large pot of water to boil
Cook noodles til al dente
Rinse with cold water
Toss with sesame oil and set aside
(these can be made hot too- just add sauce and eat immediately)
Combine chunky peanut butter, coconut milk, hot sauce or chili paste, honey, lemon juice or rice vinegar, ginger, garlic & a dash of soy sauce in a pan and bring to a simmer
Adjust seasoning- there should be an equal balance of salty-sweet-sour-spicy. It should not taste just like peanut butter..
Add a little water or stock if too thick
Toss with noodles immediately if serving hot, or when cool
Garnish with freshly roasted peanuts, lime zest, and shredded fresh basil or mint

Sauteed Bok Choy
Rinse thoroughly & chop
Sautee onions and garlic with sesame or olive oil til soft
Add bok choy, sautee for a few minutes and toss with a little soy sauce

Wealth Undergroud Farms donated the pumpkins, bok choy and apples. Nicole was my helper. Thank You!

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