Peoplewhoeat’s Weblog

November 7, 2010

Purple Soup

Alright, well this soup was only purple because I used a purple cauliflower (which I highly recommend, has a slightly more complex flavor). It managed to stay a pleasant purple, but was still a food sort of color. Easy and delicious! Thank you, Jamie Oliver!

(the red bowl and bacon make it look more fushia, but you get the idea)


Cauliflower Cheese Soup

(from Jamie’s Food Revolution, my go-to cookbook)

2 carrots
2 celery stalks
2 medium onions
2 cloves garlic
1 head of cauliflower (use the purple stuff! do it!) cut into florets
olive oil
1 3/4 quarts chicken/vegetable stock (I just used one of the boxes, don’t actually know how much is in there, but it seems to have been about right…)
salt and pepper to taste
8 ounces cheddar cheese (and you can throw in some parmesan, too, for kicks)
1 teaspoon English mustard
nutmeg
bacon (optional, but SO worth it)

Roughly chop the carrots, celery, onion, and garlic, add the cauliflower florets, and sautee in a large saucepan in olive oil. Let cook 10 minutes with the lid askew while you heat the broth in another pot. Add the warm broth to the veggies, bring to a boil, and allow to simmer for another 10 minutes with the lid on. Grate the cheese. After 10 minutes, remove from the heat, and stir in the cheese, mustard, salt and pepper and nutmeg. Smoosh it. Serve topped with another good grate of cheese and bacon (but not if you’re vegetarian, obviously).

Enjoy!
Emma

April 11, 2010

Chocolate Soup!

Filed under: Dinner, Healthy, Vegetarian — Tags: , , , , , — peoplewhoeat @ 8:49 pm

Once I saw a soup recipe with chocolate in it, I absolutely had to try.  Adapted from http://www.sheddingit.com/2009/09/25/black-bean-cocoa-lime-soup/

Ingredients

1 tablespoon oil (the recipe calls for canola, but I use olive)

1 small onion, chopped

3 cloves garlic, minced

1 large carrot chopped

1 stalk celery chopped

1 cup diced bell peppers

4 cups vegetable broth (I used chicken)

2 tablespoons cocoa powder

1 teaspoon ground cumin

1 teaspoon chile powder

2 cups canned or pre-soaked black beans

1 lime, zested

Agave nectar, if necessary (I’m often too lazy to measure, and added way too much cocoa powder, making the soup bitter, so this balanced the bitterness)

Sautee the onion and garlic in the oil.  Add chopped veggies, and cook until they begin to soften.  Add broth, beans, and spices and bring to a boil.  Allow to simmer until beans are soft.  Add the lime zest, and simmer for 10 more minutes or so.  Serve with warm, buttered tortillas.

Enjoy!
Emma

February 1, 2010

It’s a Miracle!

Filed under: comfort food, Dinner — Tags: , , , , — peoplewhoeat @ 1:51 am

I finally made white sauce (this has been an ongoing battle for me).  I give the credit to this recipe:

http://southernfood.about.com/od/cheeserecipes/r/bl30103x.htm

Served it on pasta with chicken and broccoli; very tasty.

-Emma

November 20, 2009

Grown-Up Mac and Cheese (Sort-Of)

Filed under: Dinner, Healthy, Quick cook — Tags: , , , , — peoplewhoeat @ 3:15 am

This is delicious and fast…highly recommended!

Pasta with Butternut Squash
http://bitten.blogs.nytimes.com/2008/10/02/recipe-of-the-day-pasta-with-butternut-squash/

October 23, 2009

Roasted oregano chicken breasts

Filed under: comfort food, Dinner — Tags: , , , , — peoplewhoeat @ 6:19 pm

A tasty and reasomably simple chicken recipe from Martha, adapted for my taste and the chicken I had. I didn’t use the large, whole breasts she specifies (which seem scary big – are US chickens larger?) but the kind of ordinary single boneless chicken breasts you buy in the supermarket (four single breasts). This was a plentiful amount for two, which was served with roast potatoes and a salad.

2 heads garlic, cut in half along the middle with a sharp knife
8 sprigs fresh oregano
4 single boneless chicken breasts
Vegetable oil
Salt and pepper

1) Preheat oven to 200C / 400F. Rub garlic half with oil. Place each garlic half, cut side up, in the centre of a roasting tin (I actually baked this on the rack above the roasting tin while the tin itself held the roasting potatoes, and it worked well). Place two sprigs of oregano over each half. Rub chicken breasts with oil and salt and pepper to taste. Place a chicken breast over each garlic half.

2) Roast for about 30 minutes (if you do roast potatoes with, let them roast for 20-30 minutes before adding the chicken so they crisp up), or until juices run clear and meat is cooked through.

3) Serve! The garlic should be soft enough to squeeze out of the peels and is really nice as a condiment here…

November 30, 2008

A Twist on Thanksgiving

Filed under: Dinner, Side dish, Side Dishes, Special occasions — Tags: , , , , — peoplewhoeat @ 7:05 pm

Although I love cooking and food, Thanksgiving has never really been a favorite holiday of mine.  I’ve never enjoyed turkey, stuffing, sweet potatoes, or pumpkin pie, so the Thanksgiving feast usually turned into a sad little plate of mashed potatoes and cranberry jelly.  The rest of my family wasn’t averse to experimenting with the traditions, though, and we’ve developed some very tasty twists on the tradition.

My aunt made this turkey recipe, and it was delicious.  It doesn’t have the impressive presentation you get from roasting a whole bird, but it sure tastes a lot better:

http://www.nytimes.com/2008/11/12/dining/12mini.html?_r=1&scp=2&sq=braised%20turkey&st=cse

One of my favorite recipes of all time, which fits perfectly into a Thanksgiving feast (or really any other meal) is spicy roast sweet potato wedges.

Spicy Roast Sweet Potato Wedges:

1 tsp coriander seed
½ tsp fennel seed
½ tsp dried oregano
½ tsp dried red pepper flakes
1 tsp kosher salt
2 lb medium sweet potatoes
3 Tbl vegetable oil

Preheat oven to 425; grind together first four
ingredients; cut potatoes in 1 inch wedges; toss
together with oil, ground spices and salt. Spread
out in a shallow pan, roast 20 minutes; turn
wedges over; roast an additional 15-20 minutes, until golden and tender.

Happy Thanksgiving!
-Emma

October 13, 2008

Mom’s Easy Chicken in Vodka Sauce

Filed under: Dinner, Quick cook — Tags: , , , , , — peoplewhoeat @ 2:55 am

My mom made this for me when I came to visit for a weekend; it tastes like you spent hours slaving over it, but only takes about 15 minutes to make!

2 chicken breasts (Mom cuts them in half width-wise to make them cook faster)
flour to coat chicken
a pat of butter
2 tomatoes, cubed
a splash of vodka
a splash of cream

Lightly flour the chicken, and pan fry it in the butter.  If you cut the chicken breasts in half, this will only take about 2 minutes on each side.  When the chicken is cooked, remove it and turn off the heat.  Deglaze the pan with the vodka.  Turn the heat back on, and add the tomatoes.  Now add a splash of cream, and pour the vodka-tomato-cream mixture over the chicken breasts.  Ta-da!  That’s it!

Enjoy!
-Emma

September 29, 2008

Stuffed Peppers (another version!)

Filed under: Dinner, Healthy, Light lunch, Vegetarian — Tags: , , , , — peoplewhoeat @ 9:22 pm

Ingredients:

1 large pepper per person
25 g. peas
handful of mushrooms
50 g. rice
1 Tbsp. Cream Cheese
3-4 meatballs (or veggie balls) optional
olive oil

Slice the top off the pepper, and cut in half lengthwise if it will not stand upright of its own accord.  Remove all pith and dice a good bit of top.  Put aside.

In a small-medium pan, boil the rice for 10 minutes.  Add the peas after 4 minutes.  When ready drain and return to pan.

Mix the cream cheese, mushrooms, and meatballs into the rice and peas.

Place pepper on a baking tray, drizzle with olive oil, and stuff with mixture.  Drizzle again.

Place baking tray on middle shelf of oven preheated to 190 C for 20-30 minutes.  The longer they are cooked, the crispier the rice becomes.

Enjoy!
-Juliet

July 15, 2008

Haruki Murakami’s stir-fried beef

Filed under: Dinner, Quick cook — Tags: , , , , — peoplewhoeat @ 11:18 am

No photo, because I actually made this recipe about three months ago and only remembered it today. It’s delicious and has a wonderful provenance to boot. I was reading Haruki Murakami’s elegant ‘The Wind-Up Bird Chronicle’ and at one point the narrator makes a dish for his wife with onions, beef and green capsicum with some soy sauce and beer. It sounded simple and delicious, and, overcome with a strange craving for this very dish, I threw together something based on it (sans beer and using mixed capsicums, not just green). Served with rice, it’s not only lovely but literary.

Haruki Murakami’s stir-fried beef

500g beef, diced into chunks (or indeed cut into fine strips…those will cook faster, of course)
1 onion, sliced
Capsicums, sliced. I used about two and a half, I think: red, yellow and green. I think using multicoloured capsicums here is lovely for visual purposes, but if you prefer the taste of one or the other, please use that instead.
A dash of soy sauce, about a tablespoon or two, to taste
Spring onions, chopped into rounds, optional
Vegetable oil

In a frying pan, heat the oil over medium-high heat and add the beef. Brown on all sides and then cook for a few more minutes, then add the sliced onion. Stir occasionally. Cook until the onion is lightly browned, then add the capsicum, stirring. Cook until soft. Add the soy sauce and stir it through. Check the beef. You may need to add a little water or stock if it’s not yet cooked through. If you do, cook it until it bubbles away.

Serve scattered with spring onions and alongside some steamed rice. Some lightly blanched bok choi or kai lan would go nicely with this as well, I think!

Eat well…life is too short not to!
Chloe

June 24, 2008

Black beans and rice

Filed under: Dinner, Healthy, Light lunch, Vegetarian — Tags: , , — peoplewhoeat @ 8:47 pm

This rather marvellous dish was introduced to me by Emma. As delicious as it is lovely to look at, it, like many one-pot meals, improves with age.

Black beans and rice

Serves about 4 – 5

about 250g black beans, soaked for six hours
about 250g rice
about 1 red capsicum, chopped finely
2 cloves garlic, chopped finely
1 onion, chopped finely
2 tomatoes, diced

Boil beans for ten minutes and then simmer for about 50 minutes, until cooked. Black beans need to be boiled for ten minutes at least to destroy the toxins.

Suate onion, garlic and capsicum until slightly soft. Add tomato.

Add black beans, raw rice and water (a bit more than you would normally use to cook the same amount of rice). Simmer for 20 – 40 minutes – however long it takes for the rice to cook through. Not all of the water should be absorbed, though…

Serve with hot sauce.

Eat well…life is too short not to!

Chloe

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