Posted on January 7, 2017 by cookwithkathy
1 small boiling potato, such as red bliss, diced
12 ounces extra-firm tofu, cut into large squares
3 ounces shiitake mushrooms, stemmed and sliced
1 small onion, thinly sliced
1-1/2 cups cauliflower florets
2 carrots, sliced on the bias
3 ounces sugar snap peas, trimmed
1 (8-ounce) package rice stick noodles, soaked according to package directions
1/2 cup chopped roasted unsalted cashews
1/4 cup fresh cilantro leaves
2-2/3 cups unsweetened coconut cream
1-2/3 cups unsweetened coconut water
1 lemongrass stalk, mashed
1 tablespoon plus 1-1/2 teaspoons chopped fresh ginger
2 dried shiitake mushroom caps
3 tablespoons Thai red curry paste
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
1 kaffir lime leaf, torn, or 1 teaspoon freshly grated lime zest
4 sprigs cilantro
3 fresh basil leaves
1/3 teaspoon curry powder
1/8 teaspoon salt
- To make the Curry Broth, combine the ingredients in a large pot over medium heat. Once the broth starts to simmer, reduce the heat to low and cook for 30 minutes. Do not boil. Strain the broth through a fine-mesh strainer into a large saucepan. Set aside. (The broth may be made ahead and refrigerated for 3 days or frozen for up to 1 month.)
- Put the potato in the Curry Broth and cook over medium heat, but do not boil, just until the pieces start to become tender when pierced with a fork.
- Add the tofu, mushrooms, onion, cauliflower, and carrots. Continue to cook until all the vegetables are tender, about 5 minutes.
- Add the sugar snap peas and cook for another 2 minutes. Adjust the seasoning with salt.
- Divide the curry among warm bowls, then add the noodles to the bowls. Top with the cashews and cilantro before serving.
Makes 4 to 6 servings servings.
Source: True Food
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Posted on December 31, 2016 by cookwithkathy
6 cups vegetable stock or water or a combination of both 45ml/3 tbsp olive oil
1 large onion, finely chopped
1 leek, sliced
2 carrots, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
2 potatoes, peeled and cut into small dice
1 bay leaf
1 fresh thyme sprig or 1/4 tsp dried thyme
4 oz peas, fresh or frozen
2-3 courgettes (zucchini), finely chopped
3 medium tomatoes, peeled and finely chopped
2 cups cooked or canned beans such as cannellini
3 tbsp pesto sauce
salt and freshly ground black pepper
grated Parmesan cheese, to serve
- In a medium saucepan, heat the stock or water to simmering.
- In another saucepan, heat the olive oil. Stir in the onion and leek and cook for 5-0 minutes, or until the onion softens. Add the carrots, celery and garlic and cook over moderate heat, stirring frequently, for another 5 minutes.
- Add the potatoes and cook for 2-3 minutes, then pour in the hot stock or water and stir well. Add the herbs and season with salt and pepper. Bring to the boil, reduce the heat slightly and cook for 10-12 minutes.
- Stir in the peas, if using fresh ones, and the courgettes. Simmer for 5 minutes more. If using frozen peas, add them now along with the tomatoes. Cover the pan and simmer for 5-8 minutes or until the vegetables are tender.
- About 10 minutes before serving the soup, remove the lid and stir in the beans. Simmer for 10 minutes. Stir in the pesto sauce.Taste for seasoning. Simmer for another 5 minutes, then remove from the heat. Allow the soup to stand for a few minutes before serving with the grated Parmesan.
Makes 6 servings.
Source: Delicious and Fresh Essential Vegetarian
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Posted on September 3, 2016 by cookwithkathy
1 Tbsp extra-virgin olive oil
1 onion, peeled and diced
2 Tbsp Thai curry paste
2 medium-sized red-skinned potatoes, peeled and cut into 1/2-inch cubes
1 large orange-fleshed sweet potato, peeled and cut into 1/2-inch cubes
2/3 cup red lentils
4 cups vegetable stock
1 cup light coconut milk
freshly ground black pepper
- Heat olive oil over medium heat in large stockpot. Add onion and stir until onion is soft. about 3 to 5 minutes.
- Add curry paste and cook for 1 minute more.
- Add potatoes, lentils and stock and bring to a boil. Then lower heat to a slow simmer for about 20 minutes, or until lentils are cooked and potatoes are soft.
- Stir in coconut milk and gently heat through.
- Season with ground pepper and ladle into bowls. Top with cilantro or pea shoots for garnish. Serve with toasted pita triangles or crackers.
Makes 4 servings.
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Posted on August 17, 2016 by cookwithkathy
8 fresh king prawns
4 cups chicken stock
2 tomatoes, quartered
200 g oyster mushrooms, sliced
3 kaffir lime leaves, shredded
1 tablespoon coarsely chopped galangal
2 lemon grass stalks, crushed and cut into 3 cm long slices
1 teaspoon chili paste
4 fresh chilies, finely sliced
2 tablespoons fresh lime juice
fish sauce to taste
fresh coriander leaves
- Shell and de-vein the prawns, leaving the tails attached.
- Bring the stock to a boil and add the tomato, mushroom, lime leaves, galangal and lemon grass. Bring back to the boil, then add the prawns, reduce the heat and cook until the prawns are tender.
- Add the chili paste, chili, lime juice and fish sauce and stir well, then transfer to steamboat with the chimney filled with hot charcoal and garnish with fresh coriander.
Source: The Best of Thai Cooking
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Posted on August 12, 2016 by cookwithkathy
3 snapper or red mullet, scaled and gutted
12 large shrimp
1-1/2 pounds white fish, such as cod, haddock, halibut or monkfish
8 ounces fresh mussels
1 onion, quartered
1 teaspoon saffron strands
5 tablespoons olive oil
1 fennel bulb, coarsely chopped
4 garlic cloves, crushed
3 strips pared orange rind
4 thyme sprigs
1-1/2 pounds tomatoes or 14-ounce can chopped tomatoes
2 tablespoons sun-dried tomato paste
3 bay leaves
salt and ground black pepper
1 red bell pepper, seeded and coarsely chopped
1 red chili, seeded and sliced
2 garlic cloves, chopped
5 tablespoons olive oil
1/4 cup fresh bread crumbs
- To make the rouille, process the pepper, chili, garlic, oil and bread crumbs in a blender or food processor until smooth. Transfer to a serving dish and chill.
- Fillet the snapper or mullet by cutting away the flesh from either side of the backbone, reserving the heads and bones. Cut the fillets into small chunks.
- Shell half the shrimp and reserve the trimmings for the stock.
- Skin the white fish, discarding any bones, and cut into chunks.
- Thoroughly scrub the mussels, discarding any that are damaged or any open ones that do not close when tapped with a knife.
- Put the fish and shrimp trimmings in a large saucepan with the onion and about 5 cups water. Bring to a boil, then simmer gently for 30 minutes. Cool slightly and strain.
- Soak the saffron in 1 tablespoon 1 boiling water.
- Heat about 2 tablespoons of the oil in a large saute pan or saucepan. Add the snapper or mullet and white fish and fry over high heat for 1 minute. Drain.
- Heat the remaining oil and fry the fennel, garlic, orange rind and thyme until beginning to color. Make up the strained stock to about 5 cups with water.
- If using fresh tomatoes, plunge them into boiling water for 30 seconds, then refresh in cold water. Peel and chop. Add the stock to the pan with the saffron, tomatoes. tomato paste and bay leaves. Season. bring almost to a boil, then simmer gently, covered, for 20 minutes.
- Stir in the snapper or mullet, white fish and shrimp and add the mussels. Cover the pan and cook for 3-4 minutes. Discard any mussels that do not open. Serve the soup hot with the rouille.
Makes 6 servings.
Source: Healthy Mediterranean Cooking
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