Spinach soup

I needed to use some fair food veggies yesterday and I made this soup. It is great for a cold day, or St.Patrick's day since it is so green :)

Spinach Garlic Soup

1 (10 oz). package of spinach
5 small red potatoes diced
2 carrots diced
4 cups chicken broth
1 chopped onion
3 cloves garlic
1/4 tsp red pepper flakes
1/2 tsp black pepper
dash nutmeg
3/4 cup half and half

1. In a stockpot heat 1 tbsp butter and saute onion, adding garlic and red pepper flakes. (note: red pepper flakes need direct heat in order to release their oils, like garlic) Add carrots and cook 3 min. Add potatoes and broth. Season with pepper. Bring to a boil and cook covered 10 min.  Add spinach and stir. When the spinach is wilted puree with an immersion blender and add half and half and nutmeg.

Finally Fish!!!

To preface...I have not been able to stomach cooking, eating or smelling fish since I got pregnant with Aaron. For some reason this week I decided to try the fish thing again, but I was looking for a mild fish with a recipe that would help make it bearable. Last night I made Thai-Style Tilapia, and it was awesome! I liked it, and Keith and the kids liked it too. (Joseph ate 3 servings, I was impressed) So here is the recipe that helped bring fish back to the Riddles.

I also would like to say that I am glad I like Tilapia. It is a great fish that can be farmed pretty much anywhere. WorldFish, and organization that sets up Grand-families in Africa with sustaining fish ponds, uses Tilapia in their ponds. It is also grown in some urban farms where the water from the fish tanks is filtered through flats of plants to help fertilize the plants and clean the water in one cycle. (BP community fish/garden anyone?)

Thai-Style Tilapia

1/2 cp Coconut milk
6 whole almonds
2 tbsp chopped onion
1 tsp ground ginger
1/2 tsp turmeric
1 tsp fresh lemongrass
1/4 tsp salt
4 tilapia fillets
salt and pepper to tasts

1. In a food processor or blender combine coconut milk, almonds, onion, ginger, turmeric, lemongrass and salt. Process until smooth.
2. Heat a large skillet over medium high. Season the fish with salt and pepper and place in skillet. Pour the pureed sauce over the fish. Cover and cook until the fish is white and flaky. (15-20 min) serve with rice.
*I also added some frozen peas after the fish had cooked for about 10 min

Too much baking

Recently I have had to do a lot of baking which is really fun, but not so good for anyone. I think that everyone still expects to have baked goods from me this Christmas, but I have found a cure, I think...SPICE RUBS!!! I made five different kinds of rubs for veggies or meats today. They smell awesome. I am going to try them and if they are good I will post the recipes.

good soup for a rainy December day

I made a really good soup today. I started with a broth made with Chinese 5 spice, garlic, pepper and ginger. i then added cabbage, shredded carrots, celery, scallions, and pot sticker dumplings. I finished it all off with cilantro and some sesame oil. It was super good.

A use for that leftover Quinoa

I have started using Quinoa because it is an awesome whole grain, and is a complete protein that is not meat. But there is always left overs, and I never know what to do with them. This is an awesome and yummy way to use Quinoa and get protien for breakfast.

Quinoa Cakes

1 cup cooked Quinoa
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 egg + one egg white
2 tbsp melted butter
1/4 cup milk
2 tablespoons maple syrup

Whisk together Quinoa, flour, baking powder, salt, and nutmeg. In another bowl whisk together eggs, butter, milk and syrup until smooth. Add egg mixture to Quinoa mixture. Cook like pancakes. Makes about 12

I am the Queem of Risotto!!!

I tried Risotto for the first time on Friday and I think I have fallen in love. I had heard that risotto was difficult and labor intensive so I had stayed away because I could not be bothered with labor intensive "rice." Then I found this recipe in "Everyday Food" which seemed pretty easy, so I tried it, and if you have not tried risotto, use this recipe and expect a treat. It was awesome...except that Timmy refused to eat it, and Joseph ate it under duress. I loved it though, so yay for me.

Butternut Squash Risotto

2 tbsp butter
2 shallots, diced
2 garlic cloves, minced
1 tsp fresh thyme
1 1/2 cups Arborio rice
salt and pepper
1/2 cup white wine
1 medium butternut squash (2 lbs) peeled and diced medium (4 cups)
4 cups veggie broth
1 bunch of kale (about 3 cups chopped)
grated Parmesan cheese for serving

Preheat oven to 400 degrees
In a medium heavy dutch oven heat butter and cook shallots and garlic. Add rice and cook until opaque (3 min). season with salt and pepper. Add wine and cook stirring until liquid is absorbed. (2 min) Add squash and broth and bring to a boil. Stir in kale. Cover, transfer to the oven, and bake until most of the liquid is absorbed. (20 min) Serve sprinkled with Parmesan.

Feeding the Village

So last night I made wheat pasta with a veggie/meat tomato sauce (zucchini, summer squash, onions, red peppers). I also had the compulsion to use this really big new bowl I got at the Boston Project yard sale, so I made a really big salad.

Some of the neighborhood kids came over after dinner, and since it was a little chilly for playing outside they came in. As they walked in they looked longingly at the salad that was left from dinner that was still sitting on the dining room table. I noticed and offered them some. All three proceeded to polish off the huge salad with gusto. While they ate we sat and chatted about their day etc... Their mom came in while they were eating and commented that she was glad they had eaten because now she didn't have to feed them later, and one of them spoke up and blessed my heart. She said brightly, "Yeah mom, and I am eating something good for me."

I hope that my home continues to be a place where I can bless others with good food that is good for their bodies too.