It’s become somewhat of a tradition to have at least one big family-style dinner each week at my house or the home of one of our friends. The habit began as an excuse to get together on weekdays, despite schedules that rarely permit all of us to be in one room at once. Now it’s become a weekly-anticipated event. We have fun dreaming up themes, taking turns cooking the main dish, and deciding what each person will contribute to the meal.
The best part is, my friends are good cooks (including one bona fide chef!) with wide-ranging specialties. I bring the bean-centric, heavily Middle Eastern fare, Molly reps the down-home Appalachian comfort food, Micah makes a mean slaw, Dawn’s got a flare for Asian and bananas foster, Zach is all about the Latin American stuff, and Nicole can’t really cook but always brings a bottle of wine.
Last Friday, we ventured to Zach’s for an enchilada feast complete with chicken and squash-kale enchiladas, spicy slaw, homemade refried beans, guacamole and flan for dessert. Every time we gather around the table, I think to myself that the company we keep amplifies the enjoyment of a good meal.
After a beautiful Sunday of respite from the Portland wintertime drizzle, we’re back to the doldrums again for as far into the future as the weatherman can predict. In response, this week’s meal will be a hearty chili with cornbread and warm apple crumble. Comfort food, and the kind of good company that does good things for the soul.
Speaking of big, collaborative, merry dinners, I’ll be thinking of you all on Thanksgiving and wishing we were all gathered ‘round the same table, toasting to another year of good fortune.
I snapped some photos with a friend’s camera, so I’ll post enchilada glamor shots when I can manage to commandeer his memory card! Love from 45 degrees North!
Monday, November 21, 2011
Tuesday, November 8, 2011
Sharon's faux pho, a.k.a. "Pure Health Soup"
2 Tbsp olive oil
2 tbsp sesame oil + 2 tbsp for later
3 tbsp soy sauce
2 tbsp rice vinegar
¼ tsp tumeric, ginger, curry powder, cayenne pepper
Juice ¼ lemon
4 carrots sliced
1 zuchinni cut in half, peeled and sliced
1 cup bok choy (I try and use baby)
Some onion if on hand
1/3 red pepper cut in pieces
3 cans or 2 boxes chcken/veggie broth
Scallions sliced
Bean sprouts
Udon or rice noodles
Heat oils and spices in soup pan.. Add spices and stir until fragrant. Add carrot and onion (if using). Stir for a few minutes and then add the bok choy, soy sauce, rice vinegar , lemon, and stir a couple more minutes. Add broth and zuchinni and remaining sesame oil and let simmer for 30 min, mostly covered. Do not let boil.
Taste and add S&P if needed…perhaps a splash more soy, sesame, etc to taste.
Cook noodle according to instructions.
Place some cooked noodles in bowl and cover with soup. Garnish with scallions and bean sprouts.
Tastes and feels like you are eating pure health!!!
2 tbsp sesame oil + 2 tbsp for later
3 tbsp soy sauce
2 tbsp rice vinegar
¼ tsp tumeric, ginger, curry powder, cayenne pepper
Juice ¼ lemon
4 carrots sliced
1 zuchinni cut in half, peeled and sliced
1 cup bok choy (I try and use baby)
Some onion if on hand
1/3 red pepper cut in pieces
3 cans or 2 boxes chcken/veggie broth
Scallions sliced
Bean sprouts
Udon or rice noodles
Heat oils and spices in soup pan.. Add spices and stir until fragrant. Add carrot and onion (if using). Stir for a few minutes and then add the bok choy, soy sauce, rice vinegar , lemon, and stir a couple more minutes. Add broth and zuchinni and remaining sesame oil and let simmer for 30 min, mostly covered. Do not let boil.
Taste and add S&P if needed…perhaps a splash more soy, sesame, etc to taste.
Cook noodle according to instructions.
Place some cooked noodles in bowl and cover with soup. Garnish with scallions and bean sprouts.
Tastes and feels like you are eating pure health!!!
Heavenly harvest: Corn and squash chowder
Hello family!
Allow me to reinvigorate this blog with my most recent foodie foray. After the eggs and cheese in my fridge are exhausted (and after my birthday, because I want to go to my favorite pizza place to celebrate with a gooey pie and a cheese platter) I’m dipping my toes into veganism for a month! To prep, I’ve been experimenting with vegan recipes and I just hit a jackpot.
The last corn of the season was on sale at the farmer’s market, and the rainy day gave me a serious hankering for hearty, creamy soup. So I bought 10 ears and some peppers, then set my sights on corn chowder.
The result (which will not be pictured because I currently am without camera or computer) was the most decadent (and vegan!) corn chowder ever.
Here’s the estimated recipe:
-10 ears corn
-4 poblano peppers
-2 red peppers
-an onion
-1 delicata squash
-2 cups coconut milk (the drinkable stuff from a carton, not the stuff you use for curry)
-3 cups almond milk
-water to desired consistency
-salt to desired ... saltiness
-about 2 T red chili flakes
-1 t chili powder
-garlic powder to taste
-turmeric for a little color
-savory to taste
Saw the raw corn off the cob and throw it in the pan along with the minced onion, peppers and cubed squash (no need to peel delicata – the skin is edible). Add the liquids and bring to boil. Simmer until all vegetables are cooked, then if you have an inversion blender, blend until the broth becomes thick, but chunks of veggies still remain. If you’ve got a regular blender, put about 1/3 of the broth in to puree. Add the spices and cook another few minutes, then serve with a sprinkling of chili-dusted popcorn or roasted pumpkin seeds on top.
Allow me to reinvigorate this blog with my most recent foodie foray. After the eggs and cheese in my fridge are exhausted (and after my birthday, because I want to go to my favorite pizza place to celebrate with a gooey pie and a cheese platter) I’m dipping my toes into veganism for a month! To prep, I’ve been experimenting with vegan recipes and I just hit a jackpot.
The last corn of the season was on sale at the farmer’s market, and the rainy day gave me a serious hankering for hearty, creamy soup. So I bought 10 ears and some peppers, then set my sights on corn chowder.
The result (which will not be pictured because I currently am without camera or computer) was the most decadent (and vegan!) corn chowder ever.
Here’s the estimated recipe:
-10 ears corn
-4 poblano peppers
-2 red peppers
-an onion
-1 delicata squash
-2 cups coconut milk (the drinkable stuff from a carton, not the stuff you use for curry)
-3 cups almond milk
-water to desired consistency
-salt to desired ... saltiness
-about 2 T red chili flakes
-1 t chili powder
-garlic powder to taste
-turmeric for a little color
-savory to taste
Saw the raw corn off the cob and throw it in the pan along with the minced onion, peppers and cubed squash (no need to peel delicata – the skin is edible). Add the liquids and bring to boil. Simmer until all vegetables are cooked, then if you have an inversion blender, blend until the broth becomes thick, but chunks of veggies still remain. If you’ve got a regular blender, put about 1/3 of the broth in to puree. Add the spices and cook another few minutes, then serve with a sprinkling of chili-dusted popcorn or roasted pumpkin seeds on top.
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