recently cooked

[snugglekitty]

Yesterday I made a vegetable curry soup. The vegetables were:

- white sweet potatoes
- carrots
- red bliss potatoes
- red pepper
- shallots

I roasted the sweet potatoes before adding them. I also added curry powder (a little hot and a lot of mild), browned tomato paste, lentils, and vegetable stock. (Better Than Bouillion, and if you've never tried it, you should.) When all of the vegetables were cooked through, I blended it with my infusion blender and stirred in some whole milk for texture. It got good reviews. It had a great mouth feel and wasn't too spicy. It wasn't quite as orange as I wanted, though, since I hadn't realized the sweet potatoes I was buying were white ones, but golden brown is a nice color for a curry, too.

For lunch, I made myself a large, eclectic spinach salad. It had fresh green beans, marinated artichoke hearts, red pepper, spinach, and croutons. I finished it off with Annie's Red Wine Vinaigrette dressing.

Also, while I was in California, I made steamed artichokes with lemon-garlic-butter sauce for rednikki and harlequinade. Delicious. The lemony stuff was the best, so next time, I'd make the sauce with less butter.

Comments

[lady-anemone.livejournal.com]

Your culinary creativity always inspires me.

Thank you! Whenever I cook, I enjoy it so much I wonder why I don't do it more. But it does take time and energy and I don't always have them to spare.

Do you have a special place you pick up spices? I would imagine you have a lot of options since you're in a Metro area.

Our "standard" spices are Morton and Basset, from the natural foods store around the corner. But we like the spice place in Inman Square, next to Christina's Ice Cream - that's where we got the curry powder - and there's another one called Penzey that mrpet has gone to in the past.

It's amazing how much difference good spices make.