Tuesday, February 26, 2008

Tuesday, February 19, 2008

Miso-Grilled Tempeh and Kale


This simple nummy combo is both healthy and macro-licious. The tempeh was marinated in a paste of sweet white miso, tamari, sesame oil, white pepper, and rice vinegar- then broiled for 15 minutes, turning every 5 minutes or so. On the side, we served spicy, steamed kale and brown rice, the prince of grains.

Saturday, February 16, 2008

Hot Mess Curry Noodle Soup


This party in a pot started with a little sesame oil, onion, bok choy, green beans, garlic, ginger, and mushroom. Then we added the chopped tempeh and sauteed a few more minutes on high-ish heat. Next came four cans of chicken stock, one can of lite coconut milk, half a can each of chopped tomatoes and tomato paste, a few dashes of Sriracha chili sauce, curry powder, tamari, and a little brown sugar. After bringing it to a simmer we added the rice noodles and cooked for another ten minutes. This definitely keeps the cold out.

Sunday, February 10, 2008

Peanut Butter Curry Cookies


A little compulsive cookie baking went down in the N3 kitchen this week. Working off and old standard peanut butter cookie recipe, we decided to take a spin on the wild side and add a little curry powder and fresh ground black pepper to the dry mix. We only had smooth peanut butter so we crunched things up by adding sunflower, sesame, and pumpkin seeds.

Sunday, February 3, 2008

Sweet Potato , Carrot, and Coconut Soup


This soup is one of the easiest kinds to make- simmer veggies, add spices, and puree everything together. Here we sauteed onion, garlic, fresh ginger, chopped sweet potato, and carrot in 2 tbsp. of sesame oil. Next we added enough chicken stock to cover (about 4 cans) and brought to a simmer, letting go for about 15 minutes, or until a fork easily pierced a carrot. While simmering we added a little tamari, curry powder, cinnamon, cardamon, and white pepper. After we turned off the heat, we added 1 can of lite coconut milk, 1 container of plain yogurt and chopped fresh cilantro. We used an immersion blender to finish off the puree and garnished with fresh yogurt and cilantro. This keeps well refrigerated for 3-4 days.