Wednesday Food Blogging

Gone for the weekend

I'm off to the Isle of Wight, where I'll be cooking this soup. Should be just the think for the choppy weather we're expecting.

If you're at a loss for something to read, try this by Mark Bittman in the New York Times: Rethinking the Meat-Guzzler.

And when I get back, I'll see what I can do to get you all weaned off meat.

Vegan Zucchini (Courgette) and Spring Pea Lasagna

Whatever you call it—zucchini or courgette—this spring-like lasagna will warm you up. Served with sautéd spinach and garlic.

Outside, daffodils are coming up. There's still a chill in the air, but spring definitely is around the corner. (Even the clichés are running amok.)

So why not make a hot, wintery dish, with courgettes (zucchini) and peas?

A perfect combination of spring and winter.

Here's how:

Food News I almost forgot

Sorry for my dereliction of duty when it comes to bringing you the latest in food news. I have been too consumed with other news lately to wonder about where my next meal is coming from, sadly.

But in the spirit of the primary campaigns, you can vote for the candidate you'd most like to have a beer with here.

Tuna's not good for you. Unless you're lacking in mercury, that is.

Traveling to Vienna? I hope to, soon, especially if it means eating chestnut and hazelnut soup or this: "The main course, a hearty porridge of spelt, walnuts, blackened red peppers and roasted pumpkins, dressed with a sour tomatillo sauce and chunks of a funky hard cheese from Vorarlberg, the westernmost part of Austria, gave the lie to the notion that meatless dishes can’t be both filling and flavorful."

The myths of fruit. Just eat your veggies, okay? In particular, broccoli.

Meat substitutes? Or cloned meat?

How many cheeseburgers can you eat before it damages your body? One. Here's why.

Why your freezer is the next best thing to the farmers' market.

What the Hell Does a Vegan Eat Anyway celebrates their 6th blogiversary with Armagnac Cake.

Did you know 2008 is the year of the potato? Foodie does, and here she and Mr. Foodie are on NPR talking about the Potato Museum. (Foodie needs her own radio show, imo.)

And finally, Weighty Matters crunches the numbers on lean beef. Personally, I'd rather crunch carrots.

Creamy Carrot and Lentil Soup

Creamy Carrot and Lentil Soup, decorated with soy yogurt and coriander.

I love soup, if you haven't figured that out already. I love making it, but I don't disdain pre-packaged soup. My favorite is Seeds of Change organic soup, which come in a foil packet. The Spicy Lentil Soup and the Carrot Coriander soup are my favorites. A steaming bowl of either of these after a walk through the Chilterns—mmm, mmm, good!

This recipe combines the ingredients of both—red lentils, carrots, and coriander (cilantro, for you Americans). The yogurt can be optional—my local grocer carries plain soy yogurt, so I try to use it up in as many recipes as possible.

This soup also contains cashews, as an extra boost of protein. It might be good with peanuts, too—for a more African version. Be sure to use vegetarian red curry paste—some brands contain fish sauce. For a spicier soup, use more; for less spice, go easy on the curry paste.

This soup is best preceded by a long walk through the cold woods.

Walnut, Flax and Coconut Bars

Yummy, chewy, sweet, and some other ingredients.

I thought about calling these "Omega-3 Bars" because they contain flax, an excellent source of omega-3, and walnuts, another good source, but that sounds more healthy than appetizing. They're also similar to hermit bars, but who wants to eat something named after anti-social behaviour? I could have called them Walnut-Studded Squares with Flaked Coconut and Cinnamon Scent, but that sounds really pretentious.

I also almost named them Kitchen Sink Bars, but again, who wants to eat a kitchen feature?

So I randomly selected a few ingredients and named them accordingly. The truth is, they have a lot of yummy ingredients, none of which predominates. The spicy molasses and cinnamon, the chewy raisins and coconut, the firm, sweet chocolate chips...you get the picture.

Now get the recipe:

Orzo with Artichoke and Spinach

Comfort food, and a nice white.

A jar of marinated artichokes is a great staple to have in the pantry. Two jars, even better. Not only can you whip up a great artichoke spread on demand, but adding artichokes to pasta, salad or rice is a great way to jazz up your meal.

In this case, the grain-like pasta orzo gets the artichoke treatment. Easier to prepare than risotto, orzo is a simple setting for fancier additions. But don't let the word fancy fool you: this warm dish is pure comfort food.

Especially when served with the rest of the white wine you added to the sauce.

Pilau Rice with Cauliflower

Now if only Daughter Number One would tell me how to make my photo not look washed out.

Daughter Number One loves Indian food, but Daughter Number Two isn’t such a fan. But DNT went into London with her friend for New Year’s Eve, so I took the opportunity to make Indian for beloved older daughter (who had graciously offered to babysit later for our neighbors).

With the spicy rich korma I served, I wanted a lively rice dish, and this more than fit the bill. In fact, my husband, ungrateful for the bounty of food I’ve been putting on the table lately, insisted that this alone would have been enough for a meal. No need for the korma, the raita, the samosas, the mango slices, the naan, the chutney—Readers, you’ll never know how close I came to hitting him on the head with the cauliflower stump.

He did do the dishes.

For easy directions on how you can turn your Indian meal into a feast, keep reading.