Delicious and healthy recipes for fall
I made so many good things this week that it is difficult to make a decision on what to share today! Even though Summer is my favorite season I have decided that this time of year isn’t so bad, mostly because the sun still shines even though there is just a bit of chill in the air. Food wise you can still get away with salads as a main dish and there are plenty of fresh local veggies piled up in the produce section. I have still been obsessing over my Moosewood Restaurant Low-Fat Favorites Cook book. Go buy it, seriously, it is So good…
Without further ado this weeks faves are:
Spanish Potato Garlic Soup
This soup just feels good to eat and it tastes so beautiful in your mouth! I am an extreme flavor person so I like to double the herbs and spices in nearly every recipe and I definitely adjusted them in this recipe (though I left them the same below so that you can make your own choices about that). I paired it with a simple salad of arugula, sweet pepper slices and almonds with a roasted pepper salad dressing. According to Moosewood this soup is best enjoyed with classical guitar music and deep discussions of passion and death:)
- 20 cloves of garlic peeled
- 1/4 cup miso
- 3 cups water
- 3 cups vegetable or chicken stock
Roast garlic in the oven at 400 degrees on an unoiled pan for 15-20 minutes until golden. Blend roasted garlic cloves in a blender or food processor with miso and a bit of water until smooth. Combine garlic puree with all other ingredients listed above and gently warm until hot.
Spanish Garlic Potato Soup
- 1 large onion thinly sliced
- 2 large potatoes cut into thin slices
- 1 teaspoon of paprika
- 2 teaspoons of olive oil
- 1 cup chopped tomatoes
- 1 teaspoon dried thyme
- garlic broth (above)
Saute the onions, potatoes and paprika in oil for 5 minutes, stirring constantly. Add the tomatoes and thyme and simmer for 4 minutes. add the garlic broth and simmer gently for 10 minutes or until potatoes are tender.
Thai Vegetable Curry
I am not great at cooking Thai food typically, I don’t know why, but it is always a struggle for me to get the textures and flavors right. This recipe turned out perfectly! This is my adaptation of Moosewood’s recipe, it has quite a few changes but really the recipe really is great the way it is written *buy the book to find out! I just adapted to my preferences and what I had on hand. I served this with brown rice and it tasted marvelous-even better the next day!
- 1 cup chopped onions
- 1 tablespoon coconut oil
- 2 cups chopped broccoli florets
- 2 cups diced sweet potato
- 1 small jar of red curry paste (about 6 tablespoons)
- 1 and a 1/2 cups pineapple juice
- 1 can coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- 2 cups cut green beans
- 1 cup chopped red bell peppers
- 1 tomato diced
- 3 tablespoons lime juice
- 4 tablespoons fresh basil chopped
- Optional habanero hot sauce or hot peppers
In a soup pot saute the onions, covered, for about 5 minutes. Stir in the sweet potato, hot peppers (if using them) and curry paste and saute for 1 minute. Add the pineapple juice, coconut milk, water and salt, bring to a boil and then simmer for 5 minutes. Add broccoli and green beans and cook for another 5 minutes. Sir in the peppers, tomatoes, lime juice and basil and simmer until veggies are tender.
I really hope you are enjoying this healthy food series. Please share your favorite recipes and cookbooks with me! I am always looking for ideas:)
Have a great week and stay healthy!