Dinner Adventures a la IF...
A few days ago, Ivy left a message asking for my thoughts on curried carrot soup. General reaction: mmm! I didn't really have a recipe for it, but we decided that onion, carrot, spices and water would make something acceptable. Oh, plus a blender. :-) While I experimented with the soup, Ivy made a rather amazing brown rice salad. Although it called for watercress (which was deemed unavailable to nerdy college students in Brunswick) she added cilantro, and I think think it was much better for the switch. I decided that two onions, 10 nice organic carrots, and 5 cups of water sounded like a good amount. I don't know where I came up with these proportions, hehe. Saute minced onion in a bit of olive oil until all soft and mushy... add chopped carrots, saute a bit longer. Add spices (brown mustard seeds, curry powder, etc.) and a bit later, water. Cover and cook until the carrots are really soft... put in blender and blend... add salt and pepper. Yay! This soup, like leek potato is so simple but wonderfully warming and colorful. Similarly, Ivy's rice salad was lacking very few colors. I don't have her recipe here, but it involved cooked brown rice, balsamic vinegar, olive oil, chopped almonds, cilantro, peas, chopped pepper and scallion. The only thing I felt it lacked was soy sauce, but our house was entirely out of it at the time. Eek! Anyway, not much of a post, but more than I've done in a while! February is flying by. :-( Recently a friend and I decided to have a goulash competition, so maybe next time I write it will be about that. Till next time... :-)