Mulligatawny

Mulligatawny

Mulligatawny

With perfect amount of spices and sweetness of root vegetables, Mulligatawny is one of my winter-time favorites. Grains, beans, carrots, potatoes, kales, and lemon, all in one.

Ingredients:
1 sweet potato
2 large potatoes
1 cup lentils
1 red pepper
1 green pepper
2 carrots
1 large yellow onion
3 stalks celery
2 cups slices kale leaves
1 bunch scallions for garnish
1/2 cup wild rice
1/2 head garlic
1″ fresh ginger
1 cup yogurt
2 Tbs peanut oil or olive oil
3 Tbsp lemon juice
1 Tbsp balsamic vinegar
2 tsp salt
1 Tbsp sugar
1 Tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 Tbsp mustard seeds or 1/4 tsp cayenne
1/2 cup dried coconut
1 28 oz tomato can  or 4-5 fresh tomatoes
8 cups vegetable stock or mineral water
(optional: 1/2 head cauliflower if you have it. This will add a very nice flavor.)

  1. Chop onion, celery, peppers. Cut carrots, potatoes in bite size. Slice cauliflower if you are using. Crash or mince garlic cloves. Grate ginger.
  2. In a large soup pot, heat oil up, Sauteé onion, celery and ginger until tender about 5 minutes. Add all spices, salt and sugar in. Keep sauteéing until fragrance is coming out, but careful not to burn the spices.
  3. Add potatoes, carrots, rice, lentils, peppers, tomatoes, dried coconuts and stock. Bring to a boil and reduce heat to simmer for 40 minutes or until rice and lentils are done.
  4. Stir in kales, crashed garlic, lemon juice, balsamic vinegar and yogurt. Heat 2 minutes.
  5. Ladle the soup in a bowl, garnish with chopped scallions.

*This soup gets better next day.

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January 19th Menu

Carrot Mango Soy Shake

Carrot Mango Soy Shake

Breakfast: Coffee, Carrot-Mango-Soy Milk Shake—I’m looking for a new great shake. This needs more kick. I added some lemon juice to make it better, but this is still not a hit.

Late Lunch at Spice Cove: Kashmiri Eggplant, Cove Bhaji Poori, Chicken Pakora—do not be afraid. I didn’t eat the little chicken tikka piece inside of the pakora. They were deep fried chickpea balls. I liked all of them. At a new Indian restaurant, I often order an eggplant dish or a malai kofta if they have it. Cove Bhaji Poori was a mixed vegetable curry in a puffy pastry. A nice little find in the neighborhood. 🙂

Supper: Green Drink (Kale, Cucumber, Green Apple, Apple Juice), Baked Sweet Potato—lunch was so late and rich, I just wanted this much for supper.

Chicken Pakora

Chicken Pakora

Kashmiri Eggplant and Cove Bhaji Poori

Kashmiri Eggplant and Cove Bhaji Poori

Green and Sweet

Green and Sweet

 

Thursday’s Menu 11/8

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Left-over Curry

Dinner: Japanese Dinner=a collection of small plates (Brown Rice, Kimpira Gobo, Tofu and Collard Greens with Black Bean Sauce, Veggie Burger, Avocado-Tomato Salsa, Spinach With Sesame Dressing)

3 Vegetable Curries from Minar

Japanese Small Plates Dinner

 

Tuesday’s Menu 11/6

Purple Shake

Breakfast: Coffee, Purple Shake

Lunch: Edamame Dumplings from Rickshaw Dumplings, Green Salad with TOfu Puff and Sesame Dressing, My Rice Balls

Dinner: 3 Vegetable Curries from Minar, Dark Chocolate Covered Almonds, Dark Chocolate Covered Raisins—I needed something to keep me awake. My day ended at midnight…

Rickshaw Dumpling Lunch

3 Vegetable Curries from Minar

 

Sunday’s Menu 11/4

Purple Shake

Breakfast: Coffee, Purple Shake

Lunch: Clementines, Apple, Mixed Berry Cobbler—all the melted frozen berries were used to make a cobbler.

Dinner at Thai Terminal: Spicy Basil with Fried Tofu, Massaman Curry with Avocado and Vegetarian Duck, Brown Rice

Mixed Berry Cobbler

Massaman Curry with Avocado and Vegetarian Duck

Spicy Basil with Tofu

 

 

 

 

Thursday’s Menu 11/1

Breakfast: Home-made Oats-Nuts-Fruits Cereal with Banana and Almond Milk, Coffee

Lunch at Minar: Kofta Curry, Today’s Special Veg Curry, Basmati Rice—it was pretty good. I know kofta curry has milk and butter in it, but, oh, well, live a little.

Dinner: Pasta with Marinara Sauce, Split Green Pea Soup—we are really trying to clean up the food still in the fridge. I smelled everything before I ate it.

Pasta with Marinara Sauce, Split Pea Soup

Home-made Oatmeal Cereal

Kofta Curry

Friday’s Menu 10/12

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Vegetarian Chili with Avocado, Muti-Grain Toast

Dinner: Curry Noodle Soup (Carrots, Potatoes, Celery, Onion, Zucchini, Mock Chicken)—I was painting by the river this afternoon, and the wind was so cold. I started chanting Curry Noodle Soup!

Dessert: Almond Cookies—oh, love. I just made a new batch. Almond is Naoko’s catnip.

Vegetarian Chili and Toast

Curry Noodle Soup

Very Almond Cookies