Posts tagged ‘eatwell’

The Internet Project Roundup

There’s an amazing process I’ve observed here on the internet. We have the ability to make stuff and share it with other people, or admire things other people have made. We post about it on our blogs, put it on twitter, bookmark it via Delicious, with the intention of making it ourselves or giving a hat tip to someone’s effort. There are people around the world, who you and I will never talk to, will probably never meet and may otherwise not exist at all except that they shared one thing with the web that they made and then allowed it to take on a life of its own. It’s those recipes, ideas, tutorials and inspirational blog posts that help me decide to do with my extra 10 pounds of tomatoes or make me search for project-specific materials in the area. This post is for you, oh contributors to the internet. And to the readers and makers of said projects, for actually taking the initiative to start and finish the projects in imitation and collboration.

Here’s what I’ve made recently:

Spicy Roasted Tomato & Black Bean Soup from Poppytalk and Jeannette Ordas of Everybody likes Sandwiches

This soup was simple, delicious and easy to make. Head over to Poppytalk for the full recipe but it was essentially roasting tomatoes, garlic and peppers set to simmer in sauteed onions, celery and chicken stock with an after addition of black beans. After tasting post-roast, I only used 1 Poblano pepper and substituted the dollop of sour cream with some queso fresco. It was so hearty, the end result was deceptively like was veggie chili. Best part of this recipe? Leftover soup and getting to use a CSA Poblano, tomatoes and basil in it.

Leather chain necklace tutorial by Cucumbersome

For this next project, I sadly don’t have a photo of the finished necklace. My sister had an important birthday last week and in my rush to overnight her a birthday package (featuring almond and orange biscotti dipped in chocolate and this necklace), the camera was left behind in the rush. It turned out fantastically! Sister loved it and I loved it. Perhaps I’ll snag a pic of it in the next few months when I see her. I’d strongly recommend heading out to your local scrap shop (like I did) and picking up some leather pieces to make it.

My only tweak would be to look for thinner leather as it seems my grey was significantly thicker than what Cucumbersome features in her tutorial. The template you print up also was no where near scale that she had mentioned so this necklace so you end up sizing it yourself. That means there are quite a few size variations you could try. I’d like to try making the necklace with both smaller and larger chains. I closed by necklace loop by cutting the bottom looped chain in half at the center and re-gluing it together with the lead chain inside of it.

Both these projects were fun and I’d recommend not only the recipe and tutorial but the fantastic Poppytalk and Cucumbersome as blogs to follow. Enough about me, what’d you make last week? What’s up to bat in your craft room or kitchen for this week?

This Week’s Bounty

With this week’s box, I didn’t mince words. The goods came home, had some pictures taken of them and then VEGGIE DEATH. For a select few, mainly some bok choy, the lemon grass, and a few of the chilies, usage was imminent.


Bok Choy, tomatoes, summer squash, winter squash, basil, lemon grass, eggplant, onions, poblano peppers, bell peppers

What’d I make? A Frankenstein creation. It mixed what I was craving and a modified 101 Cookbooks recipe called A Luxurious and Deeply Aromatic Noodle Dish. Turned into a curry of sorts. With rice. It was very tasty but no, not perfect. This is a recipe that needs further tweaking. Good thing you use only half the paste you start with! I’ll update later with the results of a next attempt.

A Luxurious and Deeply Aromatic Noodle Rice Dish

From Nigel Slater, modified vegetarian version by Heidi of 101 Cookbooks, further adapted into a curry by Moi

For the spice paste:
Chilies – 4 or 5 small, hot red ones
Garlic – 2 or 3 small cloves
Ginger – a small lump, about the size of a walnut in its shell
Lemon grass – 2 or 3 plump stalks
Coriander seeds – a few
Coriander leaves – a few (hs note: cilantro for all you non-brits)
Ground tumeric – a teaspoon
vegetable oil – a little

For the broth:
Stock – vegetable, 500 ml
Coconut milk – 400ml (lite is ok)
1 medium bok choy, roughly chopped
1 shallot, thinly sliced
2 small potatoes, diced
1 carrot, sliced
1/2 bell pepper, thickly chopped
A lime – just the juice
Salt
Soy sauce
Mint – a small handful of leaves

To finish:

Halve and seed the chilies. Peel the garlic. Peel and shred the ginger. Finely slice the tender, innermost leaves of the lemon grass. Grind the coriander seeds or crush them in a mortar. Blitz it all to a thick paste in a food processor with the coriander leaves and any well scrubbed roots, plus the turmeric. You may need a few tablespoons of vegetable oil to help it go round but add as little as you can.

Picture 8

Place a wok over moderate heat, add half the spice paste (keep the other half in the fridge for tomorrow) and fry it, moving it round the pan, for a minute or so, then pour in the stock, coconut milk, and a splash of soy sauce — let it come to the boil. Turn the heat down, add the vegetables from longest cooking time (potatoes) to shortest (bok choy leaves) allowing each to soften before adding the next. Add salt to taste.

Serve each portion with a ladle over 1 cup prepared rice in a bowl. Sprinkle with mint leaves to garnish.

Future modifications:

As you can see above, the finished product was REALLY soupy. I’d recommend omitting the stock and using only coconut milk OR halving this stock/coconut milk mixture. It may also require you dissolving a bit of corn starch in cold water and slowly adding to the broth, as thickening agent. I also found that with the addition of the vegetables and rice, it required QUITE a bit more salt.

Final verdict:

DELICIOUS! The curry base was absolutely incredible. Also note, I’m calling it a curry but I don’t really know if it was. It’s a spicy broth with cooked veggies over rice. Overall A+.

Related Posts Plugin for WordPress, Blogger...

Page 2 of 2

  • 1
  • 2