Tom Kha Gai Soup (Veggie-inspired)

This is a recipe inspired by my love for Thai food and an instructables recipe I found online.  I have modified it for my own meatless purposes (so it's not completely authentic).  This is a great introduction to Thai food and I hope you try it!

Ingredients:

• 1 can coconut milk
• 3 cups water
• 5 packets of "chicken-flavored" bouillon
• A pinch of salt
• 1 teaspoon brown sugar
• 2 stalks fresh lemongrass, washed and chopped in chunks (You can often buy lemongrass pre-chopped in a tube.  If you buy this .. use approx. 5 tbsp.)
• 3 shallots, peeled and chunked
• 1 tbsp ground coriander
• Rooster Sauce/chili garlic sauce (you should add this to taste .. I would start with a healthy squeeze)
• 2 tbsp galanga powder (I couldn't find fresh so I bought the dried version at Williams-Sonoma)
• Juice and zest of 1 lime (Tip:  zest the lime into separate bowl before juicing .. it's just easier)
• 2 cups mushrooms,  coarsely chopped (I used button)
• 2 tbsp low sodium soy sauce
• handful fresh cilantro, chopped (optional garnish)
• 1/2 cup grape tomatoes halved, or 2 plum tomatoes coarsely chopped (optional garnish)

Directions:

1. Combine coconut milk, water, bouillon, salt, sugar, lemongrass, shallots, coriander, Rooster Sauce, galanga, and lime juice in a medium saucepan.  Slowly bring to a simmer over medium/med-low heat and simmer for about 15 minutes.
2.  Add mushrooms, soy sauce and lime zest. Simmer for another 5 minutes.

The soup is technically done at this point.  This is one of those recipes where you taste/tweak/taste/tweak depending on your mood or your preference that day. Use the following guideline for flavor: sugar (sweet), lime juice (sour), or soy sauce (salty and tangy). When in doubt .. add a little more lime juice :)

Once the soup is to your liking, garnish with cilantro and tomato.  Serve hot and enjoy!

Mexican Lasagna

This is a slightly modified version of Martha Stewart's Tortilla and Bean Pie. Mark and I both agreed that it is more lasagna than pie.  If you wanted a meat-version, you could add ground beef during step two.  Enjoy!

 

Ingredients:
4 flour tortillas (10 inches)
2 tbsp canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 tsp ground cumin
½ tsp chili powder
½ tsp salt, or to taste
½ tsp pepper, or to taste
2 cans (15 ounces each) black beans, drained and rinsed
1 cup broth or beer
1 can corn, drained
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)



Directions:
1.  Preheat oven to 400 degrees. If necessary, trim tortillas to fit a springform pan. Use the bottom of the pan as a guide. Set aside.
2.  Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, chili and cumin; season with salt and pepper. Cook, stirring occasionally, until softened (about 5 to 7 minutes).
3.  Add beans and broth/beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes.

4.  Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
5.  Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese.

6.  Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes.
7.  Let sit for 5 minutes. Use a knife to cut around the edge of the pan to release any baked-on cheese. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Cardamom Rice

I have been discovering new spices in the past few months and I have loved all of them.  I highly recommend going to the store, buying something you don't know how to use (whether it's a fruit, vegetable, spice, etc.) and then take it home and figure it out.  You may surprise yourself!  One of the spices I came across was cardamom.  It is a wonderful Indian spice that is impossible to describe.  It comes either in whole green pods or pre-ground.  The smell is very indicative of what it taste like.

To prepare cardamom rice, first choose your favorite kind of rice (any kind will work) and prepare it accordingly.  I prefer basmati rice for this application.

2 cups prepared rice
1 tbsp butter
salt and pepper, to taste
a pinch of ground cardamom

Mix together and serve!  I know this is barely a "recipe" but I wanted to post it anyway.  This is my new "basic" rice.  As far as the spice is concerned, a little goes a long way.  Prepare as much rice as your family wants and then start with a pinch.  Stir and taste and then add more if you like.  I hope you enjoy this as much as we do!