Vegetarian Mulligatawny

This recipe is my tweaked version of a recipe by Lisa Gitelson (of Balsamic Strawberry Soup fame). I used 2 jalapeno peppers which made for an EXTREMELY spicy soup. It mellowed over time, and 3-4 days after I made it, I really enjoy it most -- feel free to cut the peppers down, but we love spice. The soup is rich, aromatic, and completely satisfying. I used my new immersion blender to puree the soup, and the texture is really thick and satisfying. I serve it over wild rice, with a dollop of Greek Yogurt and cilantro. Enjoy this rich, spicy and filling winter soup!

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For the paste:

• 3 inches of ginger, minced
• 1 white onion, minced
• 6 cloves garlic, minced
• 2 whole small fresh jalapenos
• 2 1/2 Tablespoons curry powder
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 4 Tablespoons oil

For the soup base:

• 6 cups vegetable stock
• 5 stalks celery, chopped small
• 4 carrots, chopped small
• 3/4 cup yellow split peas
• 4 potatoes, cubed
• 2 bay leaves (removed before pureeing)
• 1 white onion, chopped small
• 1 cup, loosely packed, cilantro
• 4 Tablespoons lemon juice
• Salt and Pepper to taste

Garnish: Dallop of Greek yogurt and minced cilantro

In a large pot, add all the "paste" ingredients and cook slowly over low heat until the onions are wilted and translucent. If the paste seems dry, you can add a little extra oil.

Pour in the stock and add all the rest of the soup ingredients. Bring to a boil, reduce heat, and cook for 30 minutes.

When ready to serve, stir in the yogurt. Salt and pepper to taste. Ladle into bowls, topping each with a dollop of Greek yogurt and minced cilantro sprinkled on top.

Russ & Daughters: Double Smoked Danish Salmon

Last week, on our way out of town, we dropped by ALLEVA DAIRY in Little Italy to pick up fresh salted mozzarella for pizzas we were making for my mother-in-law in MA. On the way out of the store, I noticed a moz & prosciutto panini and thought of my ravenous husband waiting in the car. I decided to surprise him, and he was like a kid in a candy store when I handed him the warm salty sandwich.

It took me a few blocks or less to realize I was jealous, and I decided to pull over at Russ & Daughters on our way to the FDR and have a treat of my own. I go in weekly, and the Russ & Daughters team are an awesome crew. I asked (with little hope) if there might be any Double Smoked Danish Salmon left. My server laughed, and said they ran out days ago. Then, he thought for a moment, and said, "Actually, one person didn't pick up their order, let me see if someone else has already sold it." And that, friends, is how I managed to get a Russ & Daughters Double Smoked Danish Salmon Bagel. The flavor and texture were amazing. So smooth and moist, more delicate than any other salmon I've enjoyed at R & D. It was a sublime experience, and I will be more prepared next year for the annual delivery of this delicacy, and get my order in early!

It's Christmas Time! Bring Forth the Mexican Wedding Cookies

These little cookies are delicious and loved by nearly everyone! They are rich, delicate, and totally addictive.

Preheat oven to 300 degrees.

Combine:

2 sticks softened butter

2 T. sugar

1 T. vanilla

Whip with electric mixer. Add in:

2 cups flour (with mixer)

2 cups chopped pecans (use wooden spoon to mix in)

Then, roll small balls and put close together on ungreased cookie sheet. Bake for approximately 45 minutes.

Take out of the oven and let cool on newspaper. Then, toss in powered sugar. Let cool more, then roll again (2x in the powdered sugar).

ENJOY!!

Roasted Veggies...Jazz Them Up!

I just made my millionth tray of roasted veggies, and I was BORED. So, I mixed a few tablespoons of balsamic vinegar with some Dijon mustard, olive oil, thyme, salt and pepper, ET VOILA! A lovely new take on a fall favorite: Roasted Veggies. Enjoy!

Amazing Veggie Chili

This is my all-time favorite veggie chili recipe, and in the photograph it is served with avocado and sirracha sauce (my fav!!). It tastes so good, it seems like it would be unhealthy and yet...it's all veggies essentially! Perfect for cold weather, this recipe makes a huge batch, so plan on freezing or giving half the pot to a friend!

Please note the Jopen Koyt beer as well (in a Chimay glass). This is our all-time favorite beer. Impossible to find, unbelievable to drink.

VEGETARIAN CHILI

2 tablespoons vegetable oil

1 onion, chopped

2 carrots, sliced into thin coins

1 green bell pepper, coarsely chopped

2 each small zucchini and small yellow squash, cut into 1/2-inch dice

1 can (28 ounces) crushed tomatoes

2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed

1 can (15 1/4 ounces) corn, with liquid (I use fresh corn if possible!)

6 ounces tomato paste

1 can (4 ounces) chopped green chiles, with liquid

6 tablespoons chili powder

1 tablespoon ground cumin

2 tablespoons sugar (I use 1 tablespoon agave nectar)

1 to 2 teaspoons salt, to taste

1/2 teaspoon pepper

1 cup prepared TVP

Tofu sour cream (for garnish), optional

Grated Cheddar cheese (for garnish), optional

preparation

1. Place the oil in a large, heavy pot over medium heat. Add the onions,

carrots, and bell pepper and cook about 8 minutes. Add the zucchini and

squash; continue to cook until all the vegetables are tender, about 8

minutes more.

2. Add remaining ingredients, except the garnishes; combine well. Bring to a

boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in

bowls with a dollop of sour cream and grated Cheddar, if desired.

I hate NYC! (but...)

I hate NYC, it's true. After 12 years in this City, I am D-O-N-E. However, just because I'm done doesn't mean we're done -- my husband has more work to do before he can move, we have to sell our apartment, get new jobs somewhere else, and....there is a lot to do.

I've been reflecting on my move to NYC in 1998: it seemed so much simpler coming to NYC than leaving it -- we grabbed a UHAUL, loaded up my thrift store furniture, two good friends -- choosing our music in the uhaul and who was buying the cigarettes was the biggest points of contention back then. It was hard but it was easy. Leaving, however, feels seriously hard, and utterly adult. We've woven a very intricate web of friends, work, contacts, home, volunteer groups, committees -- it seems near impossible to just leave...

Last night, I was chatting with dear ole Johnny Brilliant, who is named "Brilliant" because of his sparkle, but also, he's quite brilliant. Johnny Brilliant assured me that hating NYC was absolutely key to understanding and appreciating this City fully -- you must love it, OR you must hate it. People that have hoe hum feelings about NYC don't get it at all. The key is to recognize with the hate, there is the flip: there is the love that has made me stay here for so much longer than I intended...

With the recognition that I hate NYC (and it's only serving to make me miserable) I've woken up with a resolution to remind myself about the reasons that, for so long, I loved this City: the small neighborhood shops, my bike, my hip hop dance class, my CSA, cooking, visiting friends, the events, the culture, the diversity -- while I've cursed some things of late (like the eternal rain that keeps me from biking, my number one love and transportation through the City...), I need to suck it up and simply be grateful for what I do have in this insane City: a home, a husband, clients, and amazing friends. I'm here for a bit longer, and I have the choice to love NYC or to hate NYC. Both of those feelings are alive and well right now, but for the sake of getting through this time, I need a little more I LOVE NYC in my life. Starting NOW.

Cooking for Mom

This week my mom had surgery in Asheville, and I came home to take care of her following the procedure. This, of course, involves cooking. Mom wanted comfort food -- mashed potatoes and butternut squash soup. Daddy wanted kale black bean soup, and is in love with pad thai. So, I made all four dishes, for freezing and enjoying now....

Everything was delicious, especially this delicate yet satisfying butternut squash recipe, which I just found on-line....Don't forget the cilantro, which takes the soup to the next level!

Creamy Butternut Squash Soup (Vegan, Gluten-Free, Soy-Free)

Prep and Cook Time: 30 minutes
Serves 4-6

Ingredients:

1 medium sized butternut squash, peeled and cut into about ½ inch pieces (about 3 cups)
1 large onion, chopped
3 medium cloves garlic, chopped
1 TBS chopped fresh ginger
1 tsp turmeric
1 tsp curry powder
2 3/4 cups + 1 TBS chicken or vegetable broth (vegan)
6 oz canned coconut milk
2 TBS chopped fresh cilantro
salt & white pepper to taste
Directions:

Peel squash and cut into pieces.

Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, ginger, and continue to sauté for another minute. Add turmeric, curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.

Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.