What's cookin'?

I love to cook. I have always loved being in the kitchen, first as a child where it was the center of the family; later, I enjoyed creating my own recipes and recreating meals I had enjoyed in restaurants. Growing up in the '60s and '70s in an Italian family, macaroni was dinner at least twice a week. We also learned to love Jiffy-Pop, Cheez-Whiz and other assorted "healthy" fare. Vegetables were never center stage, and salad was often just iceberg, cukes and tomatoes. Weight was never a problem for me either, but as the years go by,I find that the old metabolism isn't what it used to be. In my twenties, I could skip a few Twinkies and lose 5 pounds to get into that cute outfit for a weekend date. Now, in my very, very, VERY late 20's, losing 5 pounds takes nothing short of a miracle! I used my love of cooking and interest in healthy eating to cultivate a repertoire of healthy and delicious new recipes, as well as healthier dishes inspired by old favorites. My project last summer was to research and develop ways to increase my collection of vegetable recipes. Not vegetarian, but vegetable-centered, I have tried to use spices, herbs, and various cultural styles to keep dinner interesting, exciting and worth going back for seconds. I am not a nutritionist, but I have done a good amount of reading, and think I have a handle on what's good for me and what should be avoided. Welcome to my first blog. Feel free to try any recipes that interest you, and share your own! Together we can answer the question....What's healthy for dinner?!!

Sunday, April 3, 2011

I Promised You Soup

Usually on Saturday or Sunday morning I will make a couple of soups that I will bring for lunch during the week.  Today I prepared a Thai-inspired soup that I came up with a couple of weeks ago, and I liked it so much I am repeating it sooner than usual!  I am quite sure you can find similar recipes somewhere, but this is how mine came about: I was thinking about peanut butter.  I do love peanut butter, and it really isn't unhealthy if you - say it with me, now - read the labels!  I buy natural pb, which isn't as hard to find as it used to be.  It's even available in some store brands.  Just peanuts and salt.  Of course, since it is a bit high in calories, you just have to watch how much you use.

Almost all my soups start off the same way: chopped onions, garlic, carrots and celery, seasoned with salt and pepper and sauteed in a bit of extra virgin olive oil until soft.  For this soup I also chop some sweet red and orange peppers and add it to the mix. I also substituted the onions with scallions this time.

Here's where the fun begins.  I add about 2 tbsp of peanut butter, 2 tsp sesame oil and a splash of soy sauce and stir until it begins to melt.  Start adding a bit of chicken stock to make it creamy.  Once all the peanut butter is melted you can add the rest of the chicken stock (total 1 qt.) and about 2 cups water.  Let it simmer for a while, then add a can of chick peas and chopped mustard greens.  You can substitute kale, spinach, collards, etc. and can find any of these frozen as well! 

Once it comes to a low boil, it's time to spice it up.  I use turmeric, cumin, cayenne and plenty of black pepper.  I tend to go heavy on these spices, but it is really up to the individual's tastes.  At this time I also add more sesame oil and soy sauce if needed.  Lower the flame and let it simmer for a while longer, maybe half an hour or so.  At the very end of cooking I like to add chopped roasted red pepper and fresh cilantro. 

I  can smell it cooking as I type this.  The best thing about soup is it always tastes better the next day! 
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