Tuscan Ribollita

by Sarah on February 19, 2015 · 3 comments

In efforts to reduce the “Will he or won’t he?” (like it) anxiety that often accompanies my dinner-for-the-Professor preparation, I’ve taken to trying out other people’s recipes.IMG_6643 (1280x853)

If I can blame any lack of enthusiasm on his part on someone else’s faulty design, this somehow lessens the personal burden of needing to please.IMG_6557 (1280x853)

Not that I can still manage to follow any recipe perfectly, however, but he just needs to know I used one. :) [Bonus: I actually am working my way through the pile of magazine rippings and bookmarked links that accumulates ever-so-rapidly.]

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This recipe was from a Fitness Magazine article about the joys of eating vegetables, although I later learned the recipe was (not very clearly labeled as) Mark Bittman‘s.bittman_ribollita_NYT

Regardless, now that I had ascertained through the incredible success of the Tuscan Bean Soup from Wanderlust Kitchen (the Professor actually ate leftovers!) that The Professor’s statement of “I don’t eat beans” was completely untrue, I figured another bean soup, also based in the Tuscan tradition, was the way to go.IMG_6610 (1280x853)

Ribollita, I learned, can be composed of many things, but, as peasant food, must contain inexpensive vegetables….IMG_6575 (1280x853)

….beans….IMG_6577 (1280x853)

….and stale bread.*

*Or the superbly delicious multigrain sourdough from Publix that I toasted instead.IMG_6584 (1280x853)

Mark Bittman also suggests an entire pound of kale, which I would have done, but I made the mistake of showing the recipe to The Professor….IMG_6565 (1280x854)

…so I went with half a block of frozen spinach instead. :) IMG_6604 (1280x853)

The best thing about this–aside from the warmth and comfort you feel from eating it–is how easy it is to make. You don’t even have to chop the tomatoes,* as they cook down into the stew superbly.

*Or completely thaw the spinach…IMG_6599 (1280x853)

I only made a few adjustments to the original recipe, using dried herbs, adding some red pepper flakes (crucial), and stirring in a nice bit of Parmesan at the end of the simmering process (also crucial).IMG_6618 (1280x853)

Unless you have a thing against soggy bread (which sounds bad, but tastes good), you should pour the stew right over top of your toast…for authenticity–or so I’m told (by the Internet).IMG_6620 (1280x854)

The Professor went back for seconds.

And he may have said something to the effect of “I’m never breaking up with you because of this stew.”

So, trust me on this one.IMG_6625 (1280x853)

Tuscan Ribollita

Adapted from Mark Bittman

(Serves 4)

  • 1 Tbsp. olive oil
  • 1 cup sweet onion, diced
  • 1 cup carrot, diced
  • 3/4 cup celery, diced
  • 3 cloves garlic, minced
  • 1 15-oz. can cannellini beans, rinsed and drained
  • 6 whole, peeled roma tomatoes from a 28-oz. can (or on 15-oz. can), with juices*
  • 1 Tbsp. dried thyme leaves
  • 1 Tbsp. dried rosemary
  • sprinkle of red pepper flakes
  • 3 cups vegetable broth
  • 1/2 Tbsp, Worcestershire sauce
  • 5 oz. frozen chopped spinach (1/2 block)*
  • 3 Tbsp. grated Parmesan cheese
  • salt + pepper, to taste
  • 4 slices whole grain bread, toasted (for serving)
  1. Saute onion, carrots, celery, and garlic in oil over medium heat in a large soup pot.
  2. Cook 5 minutes or so, until softened and fragrant.
  3. Add beans, tomatoes, thyme, rosemary, red pepper flakes, salt, and pepper to the pot, stirring well.
  4. Cook another 3-5 minutes, stirring regularly.
  5. Add broth and Worcestershire sauce to the pan and bring to a boil.
  6. Reduce heat to a simmer, and add spinach to the pot.
  7. Cover and simmer at least 20 minutes (but up to an hour) until celery is tender and beans are soft, stirring every so often and breaking up tomatoes.
  8. Prior to serving, stir in Parmesan cheese and simmer until melted.
  9. Adjust seasonings to taste.
  10. Place toast in bowls and spoon stew on top.

*Note: I saved the spinach and remaining tomatoes and made the soup again a few days later. You could also easily double the recipe and have a bigger batch. It just tastes better the longer it’s in the fridge.

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Japanese Style Curry

by Sarah on February 16, 2015 · 0 comments

So you’re telling me that a key ingredient in Japanese style curry …IMG_6464 (1280x853)

…is ketchup?IMG_6447 (1280x853)

Well, THAT was definitely going to happen.IMG_6434 (1280x853)

Having never been to Japan nor eaten Japanese curry I cannot say for sure if this assertion made by Vegetarian Times is accurate, but I loved every bite of the curry regardless.IMG_6472 (1280x853)

And I always want to pat myself on the back when it looks like the picture accompanying the recipe.VTjapanesecurry

OK, well it looked like it in the pan. :) IMG_6461 (1280x853)

I added ginger to the original recipe, as well as local cabbage, and substituted rutabaga for potatoes, which I think was an excellent decision on my part. (I also forgot to throw in the edamame at the end. Oops.)IMG_6410 (1280x853)

Just don’t leave out the apple! [Even if I'm not sure you can taste it once the grated pieces cook down.]IMG_6425 (1280x853)

And despite the fact that Worcestershire sauce is also a key ingredient, it does not taste like a hamburger [but if you need to use that as a motive to get a carnivore to try it, by all means...]IMG_6482 (1280x853)

Japanese Style Curry

(Serves 2)

  • 1/2 Tbsp. canola oil
  • 1/2 Tbsp. minced fresh ginger
  • 1 Tsp. minced garlic
  • 1 cup onion, diced
  • 1 cup carrots, chopped
  • 1 1/2 Tbsp. curry powder
  • 1 1/2 cups vegetable broth
  • 1/4 cup grated, peeled apple
  • 1 cup Yukon gold potato, turnips, or rutabaga, chopped
  • 1 cup chopped cabbage or other greens
  • 1 1/2 Tbsp. ketchup
  • 1 Tbsp. Worchestershire sauce
  • 1 Tbsp. miso paste (or more :) )
  1. In a wide-rimmed saucepan, saute ginger, garlic, onions, and carrots in oil for 5-7 minutes, until beginning to soften.
  2. Add curry powder, and continue to cook another minute or so.
  3. Add remaining ingredients, stirring well, and bring to a simmer.
  4. Reduce heat and cook until all ingredients are tender.
  5. Serve over rice.
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The Imitation (Qdoba) Tortilla Soup

by Sarah on February 11, 2015 · 2 comments

I’ve not seen the Imitation Game.

But I know Benedict Cumberbatch is in it.Quad_BC_AW_[26237] Imitation Game, The

And I’ve never eaten Qdoba’s Tortilla Soup.

But I HAVE had the Imitation Soup.*

*At least give me CREDIT for the attempted parallelism.IMG_20150128_200510_577 (1280x721)

My friend Brian whipped up that deliciousness for one of our The Bachelor viewing nights, and it was exactly what I wanted without even knowing it. Naturally, I grilled him about his method.

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And then tried to recreate it at home.

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So, this is an imitation of an imitation.IMG_6380 (1280x853)

Made even MORE of an imitation in that the tortillas The Professor had were flour, not corn, and so I had to use straight up masa instead of crumbled chips.IMG_6341 (1280x853)

A tortilla-less imitation of an imitation tortilla soup.IMG_6355 (1280x853)

Whatever it is, I loved it the way I love Benedict Cumberbatch:

It’s not especially pretty, but it makes you feel really good.IMG_6378 (1280x853)

Tortilla-less Tortilla Soup

  • 1/2 medium red onion, diced (about 1 cup)
  • 1 medium poblano pepper, seeded and diced (about 1 cup)
  • 1/2 cup diced  yellow (or orange or red) bell pepper
  • 1 small jalapeno, seeded and finely diced (about 1 Tbsp)
  • 1 cup fire roasted diced tomatoes, with juice (about half of a 14.5 oz. can)
  • 1/2 Tbsp. chili powder
  • 1/2 Tbsp. ground cumin
  • 4 cups vegetable broth
  • 1/3 cup masa harina or 1 handful corn tortilla chips (if using chips, do not add salt)
  • 1/2 tsp. salt (plus more to taste)
  • 1/4 cup loosely packed fresh cilantro leaves
  1. Saute onion and peppers in 1 Tbsp. canola oil.
  2. Once softened, stir in tomatoes, chili powder, cumin, and vegetable broth.
  3. Bring to a simmer.
  4. Whisk in masa harina and salt.
  5. Simmer 5 minutes or so, until masa harina has mostly dissolved. (Don’t worry if there are clumps.)
  6. Using an immersion blender, puree soup until very smooth.
  7. Adjust seasonings to taste.
  8. Add cilantro to the pot and blend well.
  9. Return to a simmer and cook 5 more minutes.

There are many options for serving. My friend’s Brian and Andrea pour their version over rice and black beans, and top with sour cream. I like a little guacamole somewhere in there, myself. Or, baked plantains! Yum… :) IMG_6388 (1280x853)

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Golden Girl Granola [Review & Giveaway]

by Sarah on February 9, 2015 · 22 comments

When I told The Professor I had the amazing opportunity to sample four flavors of Golden Girl Granola for free, he responded (perhaps justifiably), “MORE granola?!”IMG_6248 (1280x853)

But, I mean..IMG_6274 (1280x853)

Can’t a (golden) girl always use more granola?IMG_6267 (1280x853)

Especially when that granola tastes so homemade I could almost convince myself Mama Smart  had just been in the kitchen whipping up a batch of HER famous recipe (although without her telltale overabundance of delicious dates).

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Seriously, after I got over the fact that it wasn’t a misspelling, I could have sworn the Bluesberry was actually made with churned butter. But-errr...nope.*

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That’s probably the coconut oil singing, and it certainly kept my fingers reaching back into the bag. Again and again.

*Get it? Heehee.IMG_6253 (1280x853)

Let’s be honest, cereal products form a huge cornerstone of the PhD diet. In fact, the (heavily honey covered) Truly Tropical is now firmly implanted in my office snack drawer.IMG_6263 (1280x853)

But not before it–and its honey sweet cashews–made an appearance on top of my version of Wanderlust Kitchen’s Mulligatawny Soup.

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I mean, anyone can mix granola with yogurt (or its vanilla flavored, tofu-based imitation)…IMG_6309 (1280x853)

…or sample oats on oats (as is my customary morning practice).IMG_6316 (1280x853)

But not everyone would think how delicious the Forest Maple might be sprinkled onto a farmers market-acquired plate of Cajun collards, roasted sweet potato, and runny egg, now would they?IMG_6392 (1280x853)

Perhaps you’d care to join me in coming up with some wild interpretations of “how to eat granola”?

Or maybe you just want to eat it straight from the bag?

Either way, you have your chance.

This lovely, Massachusetts-based company will give you some of your very own Golden Girl Granola to try. To enter this giveaway, tell me which of their flavors you’d most like to try, and how you would use it!

Find Golden Girl Granola on Twitter and Facebook!

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Tofu Lasagna (Doesn’t Have to Be Vegan)

by Sarah on February 5, 2015 · 0 comments

In case you hadn’t figured out by my recent Roasted Broccoli & Cheddar Cheese Dip, I’m a firm* believer that tofu ‘substitutes’ aren’t just for vegans (or vegetarians for that matter).

*This is funny if you think about tofu. :) IMG_20150119_200546In fact, one of my greatest recent successes has been a ‘no measurements needed’  Tofu Lasagna, substituting tofu for the ricotta, but still leaving in the mozzarella and some Parmesan.IMG_6086 (1280x853)

It’s not cheese-free, but as my faithful, willing-to-try-almost-anything friends agreed, it’s a lighter–but still substantial and comforting– dish that sticks to your ribs, but doesn’t linger overnight.* ;)

*Even those of you without any level of lactose issues know what I’m talking about…IMG_6069 (1280x853)

When I say no measurements, I  mean no (real) measurements.

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There are a bunch of recipes out there for Tofu Ricotta, but you really don’t need to do anything more than crumble it into a bowl, stir in some Italian seasoning, salt, and pepper (and maybe some nutritional yeast if you have it), as the tomato sauce and veggies will end up flavoring the whole thing anyway.IMG_6085 (1280x853)

Since leftover consumption is questionable with The Professor, and the largest ‘crowd’ I’ve been serving this winter is the group of four I watch The Bachelor with, I make just one square pan each time, meaning you will have to double for a “full” pan. (And you’ll probably want to.)IMG_6089 (1280x853)

I DO jazz up a 28-oz. can of tomato sauce (Tuttaroso is my favorite right now) with a bunch of secret ingredients I may one day share, but you can substitute a jar of your favorite marinara.IMG_20141231_143839

I could probably eat this for dinner every week (and again the next day for lunch), an seeing as Nasoya has thankfully sent me some coupons to continue to conduct tofu experiments in my kitchen…IMG_6375 (1280x853)

…that may feasibly happen. Even if I DO have to make a half batch for the ant-ofu member of the house.IMG_20141231_183833

Tofu Veggie Lasagna

(Serves 4)

  • 1 14-oz. package firm tofu [I like Nasoya]
  • salt, pepper, Italian seasoning (to taste)
  • nutritional yeast (optional)
  • 28 oz. tomato sauce, seasoned to taste (or a jar of your favorite)
  • 6 whole wheat oven-ready lasagna noodles (1/2 package)
  • lightly sauteed or steamed vegetables, finely chopped (i.e. zucchini, mushrooms, bell peppers)--enough to keep you happy
  • a small (or large) pile of shredded mozarella cheese
  • grated Parmesan
  1. Preheat oven to 350 degrees.
  2. Crumble tofu into a small bowl. Using a fork (or your hands) mix in salt, pepper, Italian seasoning, and nutritional yeast (if you have it).
  3. Spread a thin layer of tomato sauce on the bottom of a square baking pan.
  4. Top with a layer of lasagna noodles, breaking and overlapping if necessary.
  5. Sprinkle half of the tofu on top of the noodles.
  6. Spread half of the veggies on top of the tofu.
  7. Sprinkle a small handful of mozzarella on top of the tofu.
  8. Pour 1/3 of remaining sauce over everything.
  9. Repeat steps 4-8.
  10. Top everything with the last two lasagna noodles.
  11. Pour remaining sauce over top, then sprinkle on remaining cheese and grated Parmesan.
  12. Cover and cook 30-45 minutes, then uncover and cook 15 minutes more.*

*If you start with heated tomato sauce, it might take less time.

Note: You can prepare this in advance, but cooking time will take an additional 30 minutes or so straight from the fridge.IMG_20150102_191339

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One Step Closer…

by Sarah on February 2, 2015 · 10 comments

comps

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I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

Apparently, the overwhelming amount of cheese in the fridge was nagging on my brain, because when Diana told us in the middle of yoga to “bring ourselves back to the mat,” I realized I’d been mentally diving into a bowl of cheesy corn chowder instead of downward dog.IMG_6231 (1280x853)

I’m not 100% sure I can enter the Recipe Redux and Cabot Cheese contest twice, because I swear I read the rules and it neither encourages nor prohibits such behavior.Cabot_RecipeRedux_Contest2

Contest aside, y’all and the fine people at Cabot need to see this recipe.IMG_6140 (1280x851)

This uses the Pepper Jack cheese, which does pack quite a kick if you get apiece with a nice hunk of jalapeno.IMG_6149 (1280x853)

Remembering the goal of the contest was to create healthier snacks or appetizers for Super Bowl  using Cabot Cheese, I figured a hearty soup was just the (sitting at home on the couch waiting for the commercials to come on) ticket.IMG_6245 (1280x853)

As I mentioned previously, the keys to making rich foods healthier are careful ingredient preparation (like roasting corn to extract more flavor)…IMG_6191 (1280x853)

…and creative substitution (like using pureed, mild-flavored cauliflower for thick creaminess in lieu of heavy cream).IMG_6179 (1280x853)

You can add more cheese if you like–and I did for The Professor–but when you use high quality (and full fat and flavor) ingredients, you can get away with less, and still end up with the taste equivalent of more.IMG_6227 (1280x853)

Despite my assertion earlier in the day that I was fairly certain I’d be eating all of this myself, The Professor took down a giant bowl like a (Super Bowl) champ.IMG_6238 (1280x853)

I may not win the contest, but a clean plate bowl is winning to me.  :)

Pepperjack Corn & Cauliflower Chowder

(Serves 4)

  • 2 2/3 cups frozen corn kernels
  • 1 tbsp. olive oil
  • 1 cup diced sweet onion
  • 2 cloves garlic, minced
  • 4 cups chopped cauliflower florets
  • 1/2 tsp. chili powder
  • 3 cups vegetable broth
  • 1/2 cup unsweetened almond or soy milk
  • 1 cup shredded Cabot Pepperjack Cheese
  • salt + pepper, to taste
  • chopped fresh cilantro, for serving (optional)
  1. Preheat oven to 400 degrees.
  2. Once oven is preheated, roast 1 1/3 cups corn for 10-15 minutes, until beginning to brown. (You do not have to defrost corn first.)
  3. Meanwhile, saute onion and garlic in olive oil over medium-low heat in a saucepan until translucent.
  4. Add cauliflower and remaining corn to the saucepan.
  5. Season with chili powder, salt, and pepper, stirring well to vegetables.
  6. Cook 3 minutes, until fragrant.
  7. Pour 2 cups vegetable broth into the pan.
  8. Bring broth to a boil, then reduce heat and simmer until cauliflower is very soft.
  9. Remove pan from heat and allow to cool slightly.
  10. Using an immersion blender, process cauliflower and corn mixture, adding remaining broth and almond milk to achieve the desired consistency.
  11. Return pan to heat and add cheese and roasted corn (reserving 2 Tbsp for garnish, if desired).
  12. Stir chowder until cheese is melted.
  13. Serve topped with cilantro and reserved roasted corn.

 —————————-


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Easy Mango Cilantro Sauce

by Sarah on January 28, 2015 · 0 comments

It has sometimes been a challenge trying to balance The Professor’s need for simplicity in his daily meals and my need to experiment in the kitchen.IMG_6105 (1280x851)

And although my semester schedule means we eat dinner separately more often than not, I still try to cook meals that will keep both of us happy.IMG_6097 (1280x851)

Simple, yet creative inspiration struck when I saw this Mahi Mahi with Cilantro Chutney.mahi_cilantro

I didn’t have kiwi, but I had (frozen) mango…

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…and I didn’t have time to more than eyeball my measurements and use my taste buds to determine the right amounts.IMG_6104 (1280x853)

Either way…paired with steamed (yes, in a bag) sugar snap peas and some baked Jamaican Jerk seasoned (yes, previously frozen) mahi mahi made for simple, home cooked, satisfyingly interesting deliciousness.*

*But I did serve The Professor’s sauce on the side, just in case. :) IMG_6110 (1280x853)

Easy Mango Cilantro Sauce

(Makes about 3/4 cup)

  • 1 cup fresh cilantro leaves
  • 1 cup fresh (or previously frozen) mango
  • 1/2 tsp. minced garlic
  • 2 Tbsp. unsweetened almond or coconut milk
  • dash of salt + pepper

Combine all ingredients in a food chopper.

Process until smooth, adding water if necessary.

Serve over Jamaican or Mexican spiced fish or other protein.

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I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.IMG_6217 (1280x853)

When I heard about the Recipe Redux partnership with Cabot Creamery Cheese, I knew there wasn’t any way I WOULDN’T participate.

Cabot_RecipeRedux_Contest

If only because a pile of free Vermont cheddar in the fridge would make me the best girlfriend ever…IMG_6126 (1280x852)

The fact that it is lactose free is just a (major) bonus [for him AND me (and my GI tract)* ;) ]

*I’m fairly certain I can no longer win the contest due to this reference to the effects of lactose troubles. And the upside-down package of cheese in the photo above.IMG_6146 (1280x853)

The goal? Create healthier snacks for Super Bowl or movie awards season using Cabot Cheese (which The Professor likes to pronounce as rhyming with “although”).

I’m not sure where this idea came from, except that people love dips for football games. And people love cheesy dips. But spinach and artichoke dip is perhaps a bit (big) play(ed) out?IMG_6204 (1280x853)

Also, I had a giant Costco-sized bag of broccoli florets purchased for no apparent reason sitting in my fridge. So there was that.IMG_6135 (1280x853)

The key ingredient here is tofu, the silken variety (which, to me, looks a bit like mozzarella cheese?) which adds a low-calorie creaminess and extra punch of protein to what you’re already getting from the cheese.IMG_6156 (1280x853)

It’s mild flavor doesn’t take away from the sharp distinctiveness of the Vermont cheddar at all, nor the delicious savoriness of roasted (versus steamed) broccoli.IMG_6163 (1280x853)

Healthifying dishes doesn’t have to be complicated.

The key is to use a small amount of the strongest tasting, full-bodied ingredients (like Cabot cheese) and extract equally strong flavors through careful pairing and attention to the cooking process.

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Also I think cheese helps.

In pretty much every situation. 

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Roasted Broccoli & (Cabot) Cheddar Cheese Dip

(Makes 4 cups)

  • 8 cups broccoli florets
  • olive oil cooking spray
  • 1 16-oz. package silken tofu
  • 1 1/2 cups shredded Cabot Vermont Sharp Cheddar Cheese (or any other sharp variety)
  • 1 Tbsp. dijon mustard
  • 1/4 tsp. garlic powder
  • salt + pepper, to taste
  • pita chips, for serving
  1. Preheat oven to 400 degrees.
  2. Spray broccoli with olive oil cooking spray and season with salt and pepper.
  3. Roast 15 minutes, covered, at 400 degrees. Remove cover and roast 10 minutes more, until broccoli is tender.
  4. Combine broccoli, tofu, 1 cup cheese, mustard, and garlic powder in a food processor.
  5. Process until smooth.
  6. Scoop cheese dip into a casserole dish. Top with remaining cheese.
  7. Bake 10-15 minutes more, until cheese is melted and bubbly.*
  8. Serve with pita chips.

*Be careful not to let it overcook…tofu does not stay creamy if to well cooked. Cheese may not brown.IMG_6209 (1280x853)


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Pad Thai Broth with Bean Sprouts

by Sarah on January 23, 2015 · 0 comments

So the uncorking*–after a period of time in back-of-the-cabinet confinement that I don’t care to disclose at this juncture--of my tamarind concentrate has led to a massive fixation on the sour sweet flavor, and, consequently, all foods even anywhere approaching the classification of Asian.

*There was no actual cork.IMG_5908 (1280x853)

(Yes, I was responsible for the dinner choice during The Bachelor last week.)IMG_20150114_195813

There was the Tamarind Glazed Mahi Mahi inspired by this recipealthough I used it as a marinade because once I made the actual glaze it was a bit of a salt bombIMG_20150111_194028

–accompanied by the Health magazine recipe for Roasted Vegetables in Miso Vinaigrette (To which I wanted to add tamarind , but restrained myself. This time.)IMG_20150116_194445

And, of course, the shredded local brussels sprouts in an ginger orange tamarind broth that turned out even better than I guessed.*

*And without the normal GI issues of eating a similarly massive quantity of actual sprouts. Just saying.IMG_20150115_175958

Then, my many googling attempts led me to the realization that tamarind is a key flavor in Phat Thai (but maybe not Pad Thai, Americanized?)IMG_5911 (1280x853)

Inspired by this recipe  for Phat Thai, specifically the Tamarind Sauce, I visited my good friend Mr. Chen (who, in addition to providing the Chinese take-out shown above, has a small little Asian market in his purveyance) for a giant bottle of fish sauce, a heap of bean sprouts, and some fresh cilantro.IMG_5905 (1280x853)

Then, I got to work.IMG_5875 (1280x853)

And even I can’t believe how terrifically Thai-rifically  I managed to convey the flavor of Pad Thai into a broth.

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The broth is the star, and a vehicle for perhaps anything you would like. I stuck with bean sprouts because that’s what I had for simplicity’s sake, but shrimp or tofu would also be amazing.

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Perhaps I should be embarrassed by the quantity I can consume in one sitting.

But I’m really, really, not.

Pad Thai Broth with Bean Sprouts

  • 1 cup very finely chopped onion*
  • 2-3 Tbsp. very finely chopped fresh ginger (about 2″ from a fresh piece)*
  • 1 giant clove of garlic, minced*
  • 8 cups water
  • 1/4 cup rice vinegar
  • 3 Tbsp. tamarind concentrate
  • 2 Tbsp. brown sugar
  • 2 Tbsp. peanut flour (or 1 Tbsp. peanut butter)
  • 2-3 tsp. chili paste (sambal oolek)
  • 4-5 cups fresh bean sprouts, coarsely chopped
  • 2-3 Tbsp. fresh lime juice
  • 1/3 cup chopped fresh cilantro
  • tofu, shrimp, or other protein of your choice (optional)
  • peanuts, fresh cilantro, scallions, for garnish (optional)

*I put the onion, garlic, and ginger into my mini-chopper for a SUPER fine chop, which I recommend.

  1. Saute onion, garlic, and ginger in a bit of vegetable oil over medium heat in a large stock or soup pot.
  2. Once beginning to soften and become fragrant, add water.
  3. Stir in vinegar, tamarind, sugar, peanut flour (or butter), and chili paste.
  4. Bring to a boil.
  5. Reduce heat and simmer for at least 10 minutes to help flavors develop.
  6. Stir in cilantro and bean sprouts. Cook until softened.
  7. Just before serving, add lime juice and optional garnishes.

Note: I think this would taste great with tofu or shrimp, which could be added after the bean sprouts.

 

 

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