sunday soup, potato & red lentil with homemade pita

Back at the Sunday Soup game. And with an observation: photographing soup is hard.  Even just getting soup to look good is hard, unless you are prepared with a full arsenal of garnishes and even then it's a crapshoot. For instance, I made a tasty arborio rice soup earlier this month, but the photos were so far below even my normally-lax standard that I just couldn't publish them. How do you get your soup to both taste and look delicious?  It's on ongoing mystery.

Regardless of how it looks, this soup was awesome. It was inspired by a recipe from A Beautiful Bowl of Soup, but was also inspired by a recipe in The Kind Diet and the veggies we happened to have on hand. So it's an original.

Potato and Red Lentil Soup

Ingredients
Soup

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 small leeks, sliced thin
• 2 cloves garlic, minced or crushed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 medium potato, chopped into 1/2 inch chunks
• 1 tsp ground cumin
• 1 tsp ground coriander
• 6 cups vegetable stock
• 1 3/4 cup dried red lentils
• pinch of red pepper flakes
• 1/4 cup lemon juice
• salt and pepper

Garnish

• 2 tbsp olive oil
• medium onion, thinly sliced
• pita

Directions

1. Heat oil in a large stockpot or dutch oven and add onions, leeks and garlic. Saute for about 5 minutes, or until onion is soft. Add in carrots, celery, potato, cumin and coriander and saute for another 3-4 minutes.
2. Add vegetable stock, lentils and red pepper flakes. Bring to a boil, then cover and reduce heat. Simmer for 30 minutes.
3. While soup is simmering, prepare the garnish. Heat olive oil in a skillet and add the onion. Cook on low for ten minutes, until onion is very tender and beginning to brown.
4. Serve with a heap of cooked onions on top and wedges of pita bread.

The sauteed onion garnish really makes the soup, so don't skip it. I think red lentils are key here, because unlike brown ones, they really break apart and lose their shape when cooked. That sounds like a bad thing, but it's perfect for soup because you get a thick, creamy texture without any cream.  Mmm. And a note about the pita... I made it myself! Much more successful than the naan experiment. I made the dough in my bread machine and then shaped the pita loaves by hand and baked at 500 degrees for just five minutes. Some of them puffed up huge like balloons and some stayed pretty flat. They were the right texture and flavor and I'm probably going to become obsessed with making pita. So look forward to that.

posts to inspire & cheer you up

I'm in need of some good thoughts and cheering up today. Fortunately, inspiration abounds in my Google Reader subscription. Here are three of my favorites.

• The always-inspiring Marta wrote a lovely post about her lessons learned at the Alt Summit. Marta reminds us that life is not a competition, that balance is essential and that we should do our own thing and be proud.
• The talented Wendy of Moop wrote this honest and insightful post about how her awesome company got to where it is today. Posts like this are why I love buying handmade and from small businesses; you can actually learn about the people and stories behind the company. 
• And a short little post about a gal named P. who decided to make herself happy and traveled to Timbuktu. 

So there you have it, a few must-reads for this Friday. This weekend, I'm unplugging from the internet and making more time for other things. Namely, a bit of night-skiing, an overdue hair cut & homemade soup.  Next week I'll share a round-up of posts you may have missed over at my Whole Living blog, plus another recipe or two and maybe even a finished sewing project. If you've got any awesome links of inspiration and cheer, do tell!

(Photos of the park across the street, from last winter & last spring.)

rice & veggie bowl

This is the kind of one-bowl lunch I love. Some rice, some veggies, perfecto. Though I suppose it could use a bit of added protein, now that I look at it. I'm having a hard time remembering just what we put in this dish, but judging from the photo it seems we used bell peppers, carrots, mushrooms, broccoli and red onion. Ah yes, I remember. We sauteed the onion, mushrooms and bell peppers and then added in the other veggies and steamed them for a few minutes until tender.  Then we added cooked brown rice and a few splashes of Annie's Organic Goddess Dressing. Simple dinner and an easy lunch the next day.

You don't need me to write out a recipe for things like this, do you? I absolutely will, but I don't want to insult your intelligence if you're like, "Girl please, I know how to chop vegetables and cook rice."  Just let me know if you'd like actual recipes and I'll do my best to oblige. For the record, we usually make a cup of uncooked rice, which yields about two-ish cups of cooked rice. That is generally enough for two dinners and two smaller lunch servings, with all of the veggies and extras.

I'll keep the lunch ideas coming. Once I stopped eating deli sandwiches and frozen meals (for the most part), you realize you actually need to think about and plan out your lunches.  Which is just onemorethingtoworryabout, but is also nice because lunch isn't just a throw-away meal anymore. We usually make enough dinner for leftovers, or sometimes will cook up a batch of something just for lunch, if we're feeling ambitious. A salad or pb&j will do the trick in a pinch too.

 

kale chips...

...are not good. Don't let anyone tell you otherwise. They do not taste like potato chips, or any other delicious roasted veggie, for that matter. They taste like baked, bitter, crunchy dark leafy greens.  Having recently put it in a smoothie, a salad and in the oven, I still haven't made my peace with kale. It's just a bit too harsh tasting for me to really get on board.  I've tried beets & brussels sprouts and it's been suggested that I try cooking with collard greens and also a fennel bulb. I'm willing to give kale another shot if someone can point me to a truly delicious recipe.  

Suggestions?

Not that you would after this rave review, but if anyone wants to make kale chips, here's the deal: Rip up some kale into bite-sized pieces, toss with olive oil & salt, spread out on a baking sheet and bake at 300 degree for about 25 minutes. I sprinkled mine with nutritional yeast (we'll talk about this more later) in hopes that it would disguise the taste of kale, but alas it was not enough.

a hint of summer on a snowy day

Man, we've gotten more snow in the past few weeks than we got all last winter! Even though I have to bundle myself up every time I leave the house, and often just to stay warm inside, this scarf makes it just a little bit better. It's made with super cozy layers of flannel and fleece but the nomadic, ethnic print and oversized buttons make me think of being outside around a fire pit on summer nights. Not trying to rush the current season at all; sometimes you just need a reminder that it will indeed be warm & sunny again. 

(Neck Cozy, Nomadic Bliss on Etsy)

alt design summit

Can we talk for a moment about the Alt Design Summit and how crazy awesome it's going to be? I promise I won't turn this into a pity party about how I tragically won't be in attendance, but let me share with you the conference highlights.  That is, if you aren't already going, because it appears that everyone I love & hold dear in the blogging world will be in Salt Lake City this week.

Altitude Design Summit
January 19-22, 2011
Salt Lake City

From the Alt Summit website:

If you're obsessed with lifestyle and shopping blogs, fantastic images, smart ideas and great design — all wrapped up with a social media bow — Altitude Design Summit is the place to be. Because we feed those obsessions.  

We've created a place where design and lifestyle bloggers in all their forms— foodies, photographers, travelers, product placers, adventurers — come together, share ideas and connect with marketers. There will be discussions on how to grow your site, how to fund your site, how to keep your site above the fray. You'll find panels on blogging etiquette and blogging ethics. People will share good advice for creative entrepreneurs. Friends will be made. Contact books will be filled.

Sigh. Check out the full workshop lineup here-- there are some seriously killer sessions.  And there are also Design Camps you can sign up for that are like mini summer camp sessions on topics like crocheting a granny square, learning calligraphy and demystifying screenprinting. I'm not sure how it's possible, but all of my blog crushes & idols are speaking at Alt.  For example...

• Grace Bonney of Design Sponge 
• Ryan Marshall of Pacing the Panic Room 
• Marta Dansie of Marta Writes 
• Meg Mateo Llasco of Mateo Llasco 
• Chelsea Fuss of Frolic 
• Meg Keene of APW 
• Joy Cho of Oh Joy! 
• Heather Armstrong of Dooce

Oh and Mondo Guerra from Project Runway Season 8 and Seth Aaron from Season 7 are giving a keynote.  WHAT? Check out the rest of the awesome speakers out here.

The official conference schedule references a Fabulous Party and suggests that attendees "put on something swanky... for good eats, drinks, and music." And you get a free lift ticket to nearby Solitude Ski Resort (because I'm such a ski bunny now) or you can go on a photography or thrift store tour around the city. It's  enough to make me just vomit with envy. Is that normal?

So this weekend, I'll be following all of the excitement on Twitter and pretending that I'm in SLC with these superstars.  I'll also be crossing my fingers that they all post their materials online soon. Because afterall, it is a conference about blogging and social media, right? Wink wink. So, what are you doing this weekend? If you tell me you are going to Alt, I'll just... well... I don't know what I'll do but I guarantee it will be dramatic.

creamy peanut butter tofu

I have a gigantic backlog of delicious meals to share with you. Some weeks I get on a real cooking kick and make something awesome every night, but I like to save those up and spread 'em out for the weeks when I have cereal or toast for dinner. You know how that goes, right?

I love peanut butter, and certainly love it in desserts, but sometimes a savory peanut butter sauce just doesn't do it for me.  Too thick, too goopy, etc.  This recipe, though, was just right.  Combined with the crispy tofu, scallions and brown rice this is a complete meal, perfect for a weeknight.

Creamy Peanut Butter Tofu
(adapted from Epicurious)

Ingredients

• 1 package of firm tofu 
• 2 tbsp sesame oil
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds (these toast really quickly so keep an eye on them)

Peanut Butter Sauce

• 1/4 cup soy sauce 
• 1 tbsp tamari
• 1/4 cup peanut butter
• 2 tbsp rice wine vinegar
• 2 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 2 scallions, finely chopped
• 1/3 cup water or veggie stock
• salt and pepper

Directions

1. Slice tofu into bite-size chunks and dry fry 'em.  (I mention dry-frying here and also over at my Whole Living post on soy, but I think it deserves its very own space here soon. People need to know that tofu can actually taste good!)
2. Heat oil in a skillet and then fry the tofu over medium heat until golden, turning to cook all sides.
3. Meanwhile, combine the sauce ingredients in a food processor and puree until smooth and silky. Add a pinch of salt if necessary.
4. Pour in the sauce and cook until bubbling and thickened.  Add the sauce & tofu to a bowl of cooked brown rice. Sprinkle with scallions and sesame seeds.

Serve with cooked brown rice and a tall drink to help get the peanut butter down.  This recipe is vegetarian, vegan and delicious. Join the discussion on vegans, vegetarians and omnivores by heading over here.

a story about skiing

Remember how I accidentally bought myself some skis? Well, now I've used them. As a general principle, I've avoided sliding down steep, icy mountains in below-freezing temperatures. Just seems like good common sense. Through my school years I gladly skpped out on ski club and, as it turns out, likely stunted my early dating life as the ski club bus was apparently a hot bed of adolescent debauchery. Over the past few years I've happily stayed in bed when Chris woke up early on weekends to hit the slopes.

A few weekends ago I went skiing for the first time since my beginner lesson last winter. After very patiently offering me advice and feedback on the bunny slope, Chris kindly suggested that skiing tends to be a bit more natural when you actually try to go downhill. Up until this point, I had just been trying my hardest to shuffle along horizontally across the hill, making very little downward progress. It appears downward progress is the name of the game in skiing. Just ask any of the five-year-old prodigies whizzing past me. Later that morning we decided it was time for me to graduate to a real ski trail. The trail was named after one of the founding fathers, and you know how much I love a good American Revolution reference, so I was feeling pretty optimistic.

Chris would ski ahead a little bit and then I'd inch my way down towards him, a few turns at a time. It was a slow, painstaking descent. The one time when I actually got some speed and may have even been engaged in an activity recognizable as skiing, I started cursing and yelling as I barreled toward my sherpa. I thought I was going to be the rare 26-year-old active female to suffer a heart attack. (I'm not much of a risk-taker or adrenaline junkie, if you haven't picked that up from the proportion of cooking and knitting photos that are on here in relation to extreme sports photos.) After I slowed my heart rate, I realized I was actually having fun. Who would have guessed? I'll even give it another try. I can't guarantee that I won't sneak into the lodge after a few runs for some hot chocolate and a good read, but it's nice to balance that out with a bit of fresh air and pure terror, right?

(Vintage ski posters, top one from here & bottom one from here.)

an experiment with home baked naan

We've been on an insatiable Indian food kick lately, at least before I started the detox (wheat is back in, dairy comes back tomorrow).  I can't get enough of it.  It is definitely one type of cuisine that tastes much better from a restaurant than from our own kitchen.  But when we are too embarrassed to show our faces yet again at our local Indian establishment, we try our best to recreate the wonder at home.  And recently, I gave homemade naan a shot.

I got this from a book called The Bread Machine Bible, and unfortunately I returned it to the library without copying down the recipe.  But fortunately, it wasn't that great so you aren't missing out on much.  Although in fairness, I know I messed with the recipe a little bit (used part white whole wheat flour and Greek instead of regular yogurt) so perhaps that was the problem.

Verdict:  it was too much like regular bread and not enough like delicious naan.  The mixing and kneading of the dough was all performed by my bread machine and then I shaped the loaves by hand and allowed for a final rise before brushing them with melted butter and baking in the oven.  They were definitely good, but not quite authentic.

Has anyone had really good luck with making naan at home?  I'm not above ordering naan from a restaurant to serve with a homecooked meal, but it would be great if I didn't show my face there every single week.  You know, for pride's sake.  Also, has anyone made pita?  My doctor friend learned to make chappati in Kenya, but he never taught me the recipe.

chai tea concentrate

 

One of the gifts I made this year was homemade chai tea concentrate.  The recipe is from here and I found it a long time ago at Angry Chicken and have been waiting to use it ever since.  I patted myself on the back for compulsively saving glass jars, cleaned them out and got started.  These jars formerly held peanut butter, sauces, granola and jam.

Homemade Chai Tea Concentrate

Makes one jar and each jar has about 10-12 servings.

• 1 14-ounce can sweetened condensed milk
• 1 teaspoon granulated sugar
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Mix all of the ingredients together in a jar.  Given the slow-going of pouring out the sweetened condensed milk, I strongly suggest that you spool up a movie or at least have some music playing while you are doing this.  That is, if you are making these mixes in mass quantity as I did.  We paired this with my sister's delicious honey pistachio biscotti and a few bags of black tea.

Directions for Use
Add two heaping teaspoons to a strong cup of black tea, such as Assam, or more to taste.  Stir well and enjoy.  Refrigerate concentrate for up to six months.

So good and creamy and sweet-- if you'd like a less sweet cup of chai, just use less concentrate.  I'm still avoiding added sugar and dairy for at least a few more days, but you better believe that I'll be drinking some of this next week.

PS- One of my posts has been featured on Whole Living's homepage since last Wednesday because people love a green, slimy-looking smoothie.  Little do they know I'm dreaming about delectably indulgent chai tea.

the dalai lama tweets

His Holiness the Dalai Lama just posted a photo of himself video conferencing to his Twitter page.  I'll let that sentence sink in.  And I will leave you with this image, because surely you must be grinning now from ear to ear, as a happy thought for the weekend ahead. 

And a few of my favorite recent tweets from HHDL:

Happiness does not come about only due to external circumstances; it mainly derives from inner attitudes.

If you make your best effort to be kinder, nurture compassion, make the world a better place, then you can say 'At least I've done my best’.

The greater the level of calmness of our mind, the greater our peace of mind, the greater our ability to enjoy a happy and joyful life.

Next week I'll share with you a homemade, edible gift idea that I just couldn't bear to think about during this week without dairy and added sugar.  Happy Friday!

ps- Also on Twitter:  President Obama, the British Monarchy, Queen Rania Al Abdullah of Jordan, and me :)

(Photos & quotes from @DalaiLama) 

happy new year

Looking back on 2010, I did a pretty good job of tackling my resolutions and making positive changes.  I biked to work a few times, ate more locally, took my vitamins (for the most part), used my saved up skymiles to go somewhere fun, refashioned clothes & learned to knit!  I didn't run 450 miles but I did run a little over 300 of them.

The year in general was a mixed bag though, and I found myself feeling a bit cranky and scatter-brained for some of it.  So here's hoping that 2011 will bring peace of mind, new adventures and a stronger commitment to flossing (what? I just went to the dentist).

Any resolutions on your plate?  I usually re-use resolutions from year to year, since they are most often things I'm working on in the long-term.  Big, bold plans for 2011? Things you are grateful for from 2010? Funny joke you just heard? Whatever it is, tell me about it.  And if you'd like, start out the new year with the 28-Day Challenge & follow along over here!