tag:blogger.com,1999:blog-55854944430278439692024-03-28T15:14:52.043+07:00The Mistress of SpicesUnknownnoreply@blogger.comBlogger190125tag:blogger.com,1999:blog-5585494443027843969.post-54424874415179896052016-03-31T23:11:00.000+07:002016-04-25T10:16:35.121+07:00Ottolenghi love! <div dir="ltr" style="text-align: left;" trbidi="on">
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OK folks, I have a confession to make. Ready for it? I'm not a super creative cook. Oh sure, I improvise sometimes, and there are some common staple dishes that I make without looking anything up (e.g. egg curry, <i>poriyal</i>, macaroni & cheese, enchiladas, quiches, basic vegetable soups). But I feel much more comfortable, or at least more inspired, when I'm cooking from a recipe. I don't think it's so much lack of faith in my own abilities to come up with something but rather the joy I get when looking at and following a good recipe (albeit often with tweaks). Cooking this way allows me to discover cuisines, ingredients, techniques and ideas that I probably would never have thought of on my own, at least not within the confines of my busy lifestyle. If I had all the time in the world and could be paid to be a recipe developer, then it would be a different story!<br />
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<a name='more'></a>So then it should come as no surprise to you that my #1 time suck is <a href="https://www.pinterest.com/spicemistress21/the-mistress-of-spices/" target="_blank">Pinterest </a>(seriously, I need a major Pintervention! I have no less than <b><u>54</u></b> food/recipe boards, neatly organized by type of cuisine or dish. In my defense I do try a lot of the recipes I find). I'm subscribed to a zillion food/recipe email lists, obsessively follow and read several fellow food bloggers (of course!), regularly spend time on websites such as Serious Eats, Food 52 and Epicurious, have subscriptions to many cooking magazines and lately have been getting sucked into food-related accounts on Snapchat. Sigh! And of course our combined cookbook collection (hubby's and mine) is out of control!<br />
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Among cookbook authors and recipe writers, I have to say
that I’m just a TAD obsessed with Y<a href="http://www.ottolenghi.co.uk/" target="_blank">otam Ottolenghi</a>. You may already know this
if you follow <a href="https://www.facebook.com/the.mistress.of.spices/" target="_blank">my Facebook page</a>, since I often make and post Ottolenghi recipes
in my “it’s what’s for dinner” posts. Ottolenghi, who is Israeli but based in
London, made a name for himself with <a href="http://www.theguardian.com/lifeandstyle/series/yotam-ottolenghi-recipes" target="_blank">his weekly vegetarian cooking column for <i>The Guardian</i></a> and his Mediterranean,
vegetable-focused cooking at his London restaurants Ottolenghi and Nopi (which sadly I've never had the pleasure of dining at<i>...</i>yet). He has also written or co-written five critically acclaimed cookbooks. To date, I own hard copies of <i>Plenty</i> (thanks, Naeeda & David!)<i>, Jerusalem</i> and <i>Ottolenghi:
The Cookbook</i> while I have <i>Plenty More</i>
on my iPad. Knowing myself, I'll probably break down and buy the hard copy of this plus the
newly released <i>Nopi</i> soon as well!</div>
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<tr><td class="tr-caption" style="text-align: center;">Image courtesy of Ottolenghi</td></tr>
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Many of Ottolenghi & co’s dishes have a Middle Eastern
or Mediterranean touch, like the man himself. Ingredients like Greek yogurt,
tahini, pomegranates, preserved lemon and pomegranate feature often. But what I
love about his cooking is how truly global it is, much like my own. <i>Plenty</i>, for example, offers luscious
vegetarian versions of Asian favorites like Malaysian <i>nasi lemak</i> and <i>mee goreng </i>and
Indonesian <i>gado gado</i>. In <i>Plenty More</i>, you can find a jazzed up
pomelo salad (a favorite here in Thailand), with nontraditional green
mango, star anise and orange blossom water. There’s also a nod to India in
dishes like the fried <i>upma</i> fritters with a poached egg or the curried chickpea
& Alphonso mango salad, or to Iran in some of the <i>kuku</i> and rice dishes that he features. This is a man after my own
heart! </div>
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Some people may feel that Ottolenghi’s recipes are a bit inaccessible in
that they call for ingredients that not everyone has in their pantry (not to
worry though, you can actually purchase many of these on <a href="http://www.ottolenghi.co.uk/" target="_blank">his website</a>!). But in
my kitchen, you can find pretty much everything that he calls for
in his recipes. Sumac? Check. Harissa? We have three kinds at the moment, which
do you prefer? Black sesame seeds and nigella seeds? Of course, in the back
fridge! This may not be commonplace, but for a cooking-obsessed spice mistress
like me, I always lug back local condiments, spices, grains and produce from
wherever I happen to be travelling (yep, that was me toting back brussel sprouts from Melbourne!), while my lovely friends always graciously
mule stuff for me as well. So I guess that Mr. Ottolenghi and I are a match made in heaven!<o:p></o:p></div>
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I'm not the only one, as some of my fellow foodies here in Bangkok are equally obsessed with the man. Thus we've been organizing a number of Ottolenghi themed dinner parties, which always make for a fabulous evening! We need to figure out a way to get him to make a trip out here! Any ideas?</div>
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<tr><td class="tr-caption" style="text-align: center;">Too bad we didn't get a proper picture of the spread at this one - I made the eggplant cheesecake from <i>Plenty More</i> which was incredible!</td></tr>
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So as an ode to the fabulousness that is Mr. Ottolenghi and his cookbooks (both <i>Jerusalem</i> and <i>Ottolenghi: The Cookbook</i> were co-authored by the equally fabulous Sami Tamimi, his Palestinian business partner and friend), I thought I would share with you photos of some of the lovely dishes that I've cooked from these books. Enjoy! And do let me know if any of you are Ottolenghi-philes as well...what are your favorite recipes of his? Or what are your favorite cookbooks that you cook from regularly? I'd love to hear from you!<br />
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<u>From </u><i><u>Plenty </u></i><u>(my first Ottolenghi cookbook!)</u><br />
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<tr><td class="tr-caption" style="text-align: center;">Marinated pepper salad with pecorino</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lemon and aubergine risotto</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Very full tart</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgL9TyS5M2yZl3_pGZ1rfpDsAY7srZE5MumB_DEGLnl8Tk7Q4HN6zBAiokl-tNCzeHL6NC1v6499Mo9exfyrajE216ROA9C9pIyow9jIEYHiHExQ2r0oevn0isHIzKvZuG-MZO0OOwzlY/s1600/IMG_2367-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgL9TyS5M2yZl3_pGZ1rfpDsAY7srZE5MumB_DEGLnl8Tk7Q4HN6zBAiokl-tNCzeHL6NC1v6499Mo9exfyrajE216ROA9C9pIyow9jIEYHiHExQ2r0oevn0isHIzKvZuG-MZO0OOwzlY/s640/IMG_2367-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soba noodles with aubergine and mango</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7MGQIFjEnYPOQ-E-zJ0ZJsYt8eyvetvxvOSsJVNj2p5MBfZjL1nmCQsOT-C9TWb4ziDsP3avS_4uZQ38XIylvbNu0th2cnfBToaaPsCrn2REySSXwPVwyaEjghdNvRmZqJHEFhya2WI/s1600/10599329_815703771793348_7567135955358906872_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7MGQIFjEnYPOQ-E-zJ0ZJsYt8eyvetvxvOSsJVNj2p5MBfZjL1nmCQsOT-C9TWb4ziDsP3avS_4uZQ38XIylvbNu0th2cnfBToaaPsCrn2REySSXwPVwyaEjghdNvRmZqJHEFhya2WI/s640/10599329_815703771793348_7567135955358906872_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green gazpacho</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Shakshuka</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOWBjkHrk234EaezjAyo6u8urBPBC7WoaSFoDmCLbjQ6gIbxvI7oN3ZnURFpKL3Jl1QWdwrRQTydPRFxA9unCiqgM-vk78mGvvcNI53sxVrdz0O2shH8BTC1nrQ0tt5l2xYUsVZ3LOQ0/s1600/996562_615456705151390_834157901_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOWBjkHrk234EaezjAyo6u8urBPBC7WoaSFoDmCLbjQ6gIbxvI7oN3ZnURFpKL3Jl1QWdwrRQTydPRFxA9unCiqgM-vk78mGvvcNI53sxVrdz0O2shH8BTC1nrQ0tt5l2xYUsVZ3LOQ0/s640/996562_615456705151390_834157901_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cucumber salad with smashed garlic & ginger and coconut rice with sambal & okra (basically a veggie version of the delicious Malaysian staple <i>nasi lemak</i>)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRlZ_OpblSKuzEHKhhelkFc4NKSaJWNfX7F3nxoKWccuiErbWG3K84x_OWOklN2f6v6J9u19fh17Bl5d4ReZOomjrsoUluviFGLbnUfPoCEms_HFdwnVv7OAqvBXGay8G_Nyu916NRYQ/s1600/12946855_10153552557076547_1062896814_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRlZ_OpblSKuzEHKhhelkFc4NKSaJWNfX7F3nxoKWccuiErbWG3K84x_OWOklN2f6v6J9u19fh17Bl5d4ReZOomjrsoUluviFGLbnUfPoCEms_HFdwnVv7OAqvBXGay8G_Nyu916NRYQ/s640/12946855_10153552557076547_1062896814_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freekeh pilaf</td></tr>
</tbody></table>
<i><br /></i>
<u>From <i>Plenty More</i></u><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SLg0gUO-bhTt6mGL6X2YIdLkvNSxq-u1UzFK-cBIdyJpX3BhgLkpZAQMEJBJO0CpLPgDjmtCxKTErRMc2uKVI601Vg8B6pFuYBT00zoy0RVrI56HGqLcqttgKOVmTpaDN0cPQlT6w7U/s1600/12922153_10153544813066547_265205161_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SLg0gUO-bhTt6mGL6X2YIdLkvNSxq-u1UzFK-cBIdyJpX3BhgLkpZAQMEJBJO0CpLPgDjmtCxKTErRMc2uKVI601Vg8B6pFuYBT00zoy0RVrI56HGqLcqttgKOVmTpaDN0cPQlT6w7U/s640/12922153_10153544813066547_265205161_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai red lentil soup with aromatic chili oil - this was the BOMB! Stay tuned for my adaptation coming soon...</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREWh2ozrVkGeeZ9-jbDeu61UVq427yfMn7RjR95TsQ1_nzUDy5bUlJzSGhvtN9qzVQ0F2Av5Nd8o3zC4PVdS4KKiSV8RgE3xHzoGRxmnMIi1Cg3x8kGoulP9Atc4JXuwq5VjGSWtmK0E/s1600/1610892_930452460318478_94583286212875530_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREWh2ozrVkGeeZ9-jbDeu61UVq427yfMn7RjR95TsQ1_nzUDy5bUlJzSGhvtN9qzVQ0F2Av5Nd8o3zC4PVdS4KKiSV8RgE3xHzoGRxmnMIi1Cg3x8kGoulP9Atc4JXuwq5VjGSWtmK0E/s640/1610892_930452460318478_94583286212875530_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey roasted carrots with tahini yogurt (on the right)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH73v97qFGVw8N8OqFRHTdOvwFd-Vj-SQEdk92SqyRQuqU_bHuV__kjg41-yYja8LcS6tFyPctONxF8Vgp3ATEI5yZrjU_uJrfUcBYfdQEGFfuWCZch0RCCR9nj17k1pB3aD6xEMZ8aqg/s1600/11392961_978610878835969_5360667735794613512_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH73v97qFGVw8N8OqFRHTdOvwFd-Vj-SQEdk92SqyRQuqU_bHuV__kjg41-yYja8LcS6tFyPctONxF8Vgp3ATEI5yZrjU_uJrfUcBYfdQEGFfuWCZch0RCCR9nj17k1pB3aD6xEMZ8aqg/s640/11392961_978610878835969_5360667735794613512_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato & pomegranate salad and aubergine kuku (a Persian frittata-like dish)</td></tr>
</tbody></table>
<u><br /></u>
<u>From <i>Jerusalem</i></u><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EtWkgmpfzxYVq6DGvJ_hSANql7Oix0iTto-H9Tt7HBqlsPTIKf-NX3QKZLk-aKlsImzkAZ2kYDL0k2PqZWaePt0n0Kj8dSvnDjB704TW255yucvO7A54rKPhDKgtVfpzhPaGtQ97zjo/s1600/12922300_10153544813356547_1140067483_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EtWkgmpfzxYVq6DGvJ_hSANql7Oix0iTto-H9Tt7HBqlsPTIKf-NX3QKZLk-aKlsImzkAZ2kYDL0k2PqZWaePt0n0Kj8dSvnDjB704TW255yucvO7A54rKPhDKgtVfpzhPaGtQ97zjo/s640/12922300_10153544813356547_1140067483_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basic hummus (AMAZING!) - here I served it topped with tomato, cucumber, banana peppers and toasted pine nuts for one of our Ottolenghi dinners</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMEDoe6iBqWuEBvklVzGwjdjMB9pk-257SZz_kT6aLJXNMqegPRJijPy_hbNipJVRIZdl78uBBYlDW6Q8GgG9Nh4CdpE5RvLeH0oyz5O1We73QF8PqPVja4no_EZfJAgC-CTtBfxa1P8/s1600/12941143_10153552557326547_454900811_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMEDoe6iBqWuEBvklVzGwjdjMB9pk-257SZz_kT6aLJXNMqegPRJijPy_hbNipJVRIZdl78uBBYlDW6Q8GgG9Nh4CdpE5RvLeH0oyz5O1We73QF8PqPVja4no_EZfJAgC-CTtBfxa1P8/s640/12941143_10153552557326547_454900811_o.jpg" width="479" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted butternut squash and red onion with tahini & zaa'tar</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxI9LJ2XgmaY7KwA136tBVylEnhuuTH-kjVllU7_5ANoen8xTKPdplgTZRcVLodREJc9T47BBlxoNOW86TmqEwgDVgraZ6phc5yxFg6x21SSc8ZizbomzW7tkn7nObE4eo_ggZfj_HFzs/s1600/12894466_10153544813251547_1246968797_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxI9LJ2XgmaY7KwA136tBVylEnhuuTH-kjVllU7_5ANoen8xTKPdplgTZRcVLodREJc9T47BBlxoNOW86TmqEwgDVgraZ6phc5yxFg6x21SSc8ZizbomzW7tkn7nObE4eo_ggZfj_HFzs/s640/12894466_10153544813251547_1246968797_o.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato and sourdough soup (I used regular bread instead of sourdough)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lFyYnwZoAwg-UthZEEOAdrKhQJj1VUoncvH44CevFyYpMJOYhbbQChztWT_RJKbOnHAdO9Z2QN4x-d63EU1JIEmLCFS6r3DqP-EzsTZRIObuUAVZvK8l_X4XVmf9upoWciBeetzWQPQ/s1600/12894293_10153544813181547_375596103_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lFyYnwZoAwg-UthZEEOAdrKhQJj1VUoncvH44CevFyYpMJOYhbbQChztWT_RJKbOnHAdO9Z2QN4x-d63EU1JIEmLCFS6r3DqP-EzsTZRIObuUAVZvK8l_X4XVmf9upoWciBeetzWQPQ/s640/12894293_10153544813181547_375596103_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The making of c<span style="font-size: 12.8px;">hermoula aubergine with bulgar (I substituted couscous) and yogurt</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWl1SqF4c_FAKBD01-BX22GaypYuub5UFdNkFJX5G9XGFCS-9UdpmDR-AI1DsbLroBWClVIrYa4mYVbQAidQ7g07EtXiceYNGIKNEOeIR76G5kV4MYXZgRa31RmhUt4WX6PEOGkKhwC90/s1600/12894354_10153544811451547_488264614_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWl1SqF4c_FAKBD01-BX22GaypYuub5UFdNkFJX5G9XGFCS-9UdpmDR-AI1DsbLroBWClVIrYa4mYVbQAidQ7g07EtXiceYNGIKNEOeIR76G5kV4MYXZgRa31RmhUt4WX6PEOGkKhwC90/s640/12894354_10153544811451547_488264614_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chermoula aubergine with bulgar (I substituted couscous) and yogurt</td></tr>
</tbody></table>
</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5585494443027843969.post-34957343283372956412016-03-21T15:33:00.000+07:002016-03-21T15:42:56.851+07:00Top 10 Spring Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-U-ZlFh7h8hhanpqEC9XXi1o8xlggyRjcJaUN6lZfnxq6Re_MZ0kXwSRI10S6-rQd_0cEuV_5jPu_he9hpe5FR1JMZfHjs1EV11PvX1AE_gZ35FbJa7Y48NOiNIGSyIly_Lmf_PtGBaY/s1600/best+of+spring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-U-ZlFh7h8hhanpqEC9XXi1o8xlggyRjcJaUN6lZfnxq6Re_MZ0kXwSRI10S6-rQd_0cEuV_5jPu_he9hpe5FR1JMZfHjs1EV11PvX1AE_gZ35FbJa7Y48NOiNIGSyIly_Lmf_PtGBaY/s640/best+of+spring.jpg" width="640" /></a></div>
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Happy 2016 (belatedly), dear friends! In case anyone out there actually
visits my little blog anymore, thank you so very much! As usual, I find myself
apologizing for the lengthy silence. Since the last time I posted (last June,
seriously!?), I’ve been travelling a lot and went to some really cool places
(Bangalore & Chennai, Melbourne, Kathmandu, Chiang Mai, Koh Phi Phi,
Penang, Livingstone in Zambia (where Victoria Falls is), Phnom Penh and most
recently Vancouver)!<o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7z78sGPT8nIDRFxI5yV0HO6TLdAS6QkAyt_OjJjTBBuGNLjO3NaqXXyVKxGbirpJcttYEbB5Q67Qa0fNiLchNxexmJWF-JCIn6PInKXyuyy98a2fuIeIngavhf_YX731x37x7tE7D2gQ/s1600/penang.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7z78sGPT8nIDRFxI5yV0HO6TLdAS6QkAyt_OjJjTBBuGNLjO3NaqXXyVKxGbirpJcttYEbB5Q67Qa0fNiLchNxexmJWF-JCIn6PInKXyuyy98a2fuIeIngavhf_YX731x37x7tE7D2gQ/s640/penang.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Downtown George Town, Penang, Malaysia</i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8meRG-PPHntJzoDe5Ip2581Wi5puxzwmgN_9ND-SgcjgZ6ate7HRLNZ87Ly7I4CBfZ2CIlWP4O3CL4wPPP7w1njCjOajlxKA1_erJ4SuRh4Slx-wFVnafKmFZnYz5VLZmaW4_zcUcDg/s1600/12499561_10153516722636547_176433667_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8meRG-PPHntJzoDe5Ip2581Wi5puxzwmgN_9ND-SgcjgZ6ate7HRLNZ87Ly7I4CBfZ2CIlWP4O3CL4wPPP7w1njCjOajlxKA1_erJ4SuRh4Slx-wFVnafKmFZnYz5VLZmaW4_zcUcDg/s640/12499561_10153516722636547_176433667_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Gorgeous Koh Phi Phi - there's nothing like spending the holidays on a Thai island!</i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfskPEmJcALX3r2z-0TLiuCN2dGOZ4XrpgALw48esIvrAgLTK5iPrvnA3Z0U5Drx4oWq_KmsT1uto-A7tWVNo-JOQMXI-Pj5N3XvLf8FaAyr9NnIs1NDGeklqPmOT-Rx9Fm3Hwun-cto/s1600/12499233_10153516723566547_937359680_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfskPEmJcALX3r2z-0TLiuCN2dGOZ4XrpgALw48esIvrAgLTK5iPrvnA3Z0U5Drx4oWq_KmsT1uto-A7tWVNo-JOQMXI-Pj5N3XvLf8FaAyr9NnIs1NDGeklqPmOT-Rx9Fm3Hwun-cto/s640/12499233_10153516723566547_937359680_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Some of the gorgeous art I picked up in Kathmandu (Nepal)</i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5ZmpPWOFWsKU5ISamhSn6YJt2hySZ_T9aNmnRKvxIsvvUmLCUneOLuT34aX8J4_ZT7GEh3ADEwfpWgyygMjWxGKgieQrjjMym3S2vAEP9_bkDXUO49oAgZEMfJRUjIoQCs7C4jNYxtE/s1600/livingstone.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5ZmpPWOFWsKU5ISamhSn6YJt2hySZ_T9aNmnRKvxIsvvUmLCUneOLuT34aX8J4_ZT7GEh3ADEwfpWgyygMjWxGKgieQrjjMym3S2vAEP9_bkDXUO49oAgZEMfJRUjIoQCs7C4jNYxtE/s640/livingstone.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>(l): The amazing Victoria Falls and (r): Zebras frolicking on the hotel grounds where we enjoyed sundowners</i></td></tr>
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I also worked like crazy, celebrated the holidays
(Deepavali, Thanksgiving, Loy Kratong, Christmas, New Year’s), observed our son’s
2<sup>nd</sup> birthday and embraced toddlerhood in all its glory, enjoyed
having some very dear friends visiting over the holidays and tried (am
continually trying) to pursue better health and healthy living for my little family and I.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKptbCk4pPBInupzuQV9IKGVvx-lCJ3Vx2aR-nrgK8gP_2EjZPNZW6xwpgX6JSH8HsYFtAlgIZjBH3HM4SPHI629GUF80U1ZGsUvbCbJdMvt8t26xojAWJO33BCschf192Mqh5zmyc-5I/s1600/12721609_10153516723626547_2015371723_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKptbCk4pPBInupzuQV9IKGVvx-lCJ3Vx2aR-nrgK8gP_2EjZPNZW6xwpgX6JSH8HsYFtAlgIZjBH3HM4SPHI629GUF80U1ZGsUvbCbJdMvt8t26xojAWJO33BCschf192Mqh5zmyc-5I/s640/12721609_10153516723626547_2015371723_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>What better than a Cookie Monster cake for a 2-year old's birthday?!</i></td></tr>
</tbody></table>
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And needless to say, I’ve been cooking and eating some pretty
wonderful food too! Which means I really should have been sharing all of that
here, but since life got in the way and I didn’t, I thought I would resort to
some…ahem…*recycling*…and share with you some of my top “spring” recipes from
the past. These are oldies but goodies, all family favorites that have become a
regular part of our meal rotation. Even though we don’t live in a place with
any real change of seasons (other than hot, hotter and hottest!), my trips to
Melbourne and recently Vancouver made me think about how that change and
particularly the burst of spring after a long, cold winter is such a delight! A
time to clean and spruce up, to renew our spirits, to eat healthier and lighter
and to enjoy wonderful spring produce – things like peas, mint, spinach,
berries, asparagus, broccoli, pineapple and the like, depending on where you
live.<o:p></o:p></div>
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This post is an ode to all that spring goodness! Enjoy these
favorites of ours, in no particular order:<o:p></o:p></div>
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<b><u><span style="color: red; font-size: large;">Top 10 Spring Recipes</span></u></b><br />
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<span style="font-stretch: normal; text-indent: -0.25in;">1.</span><span style="font-size: 7pt; font-stretch: normal; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;"><a href="http://www.mistress-of-spices.net/2011/04/pea-mint-soup.html" target="_blank">Minty Pea Soup</a></span></div>
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Peas and mint are a classic spring combination and
one of my favorites. I initially blitzed up this super easy soup for a dinner
party in Washington but since then I often make it whenever I have a stash of
mint to use up, as we almost always have (frozen) peas. Bonus – little man
loves it too!<o:p></o:p></div>
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<span style="font-stretch: normal; text-indent: -0.25in;">2. </span><span style="font-size: 7pt; font-stretch: normal; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;"><a href="http://www.mistress-of-spices.net/2013/10/pineapple-mint-lime-agua-fresca.html" target="_blank">Pineapple, Mint & Lime Agua Fresca</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbXltKVArbW2w-8W4sLs8nhYjjEG-TdatKQCebgkFSreidPUFRCQyDf0skhb6UWpAmSwpFJ1oR0nGdX0_JMFxStWlRlcDktf5IlWG_OPk85aHYJqD9IBXoDEnKc9BmD3BJVLvWNKonS4/s1600/IMG_2785+fxed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbXltKVArbW2w-8W4sLs8nhYjjEG-TdatKQCebgkFSreidPUFRCQyDf0skhb6UWpAmSwpFJ1oR0nGdX0_JMFxStWlRlcDktf5IlWG_OPk85aHYJqD9IBXoDEnKc9BmD3BJVLvWNKonS4/s640/IMG_2785+fxed.jpg" width="476" /></a></div>
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I remember all too well the day I made this for Luis,
my mom and I. I was heavily pregnant, about to pop at any minute! I was craving
something refreshing and this <i>aqua fresca</i>
(a delicious Mexican beverage made with fresh fruits and herbs) really hit the
spot. <o:p></o:p></div>
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<span style="text-indent: -0.25in;">3. <a href="http://www.mistress-of-spices.net/2011/03/happy-birthday-mom-heres-her-spring.html" target="_blank">Spring Burst Peanutty Mung Salad</a> (courtesy of my
mom!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5PcLFXD3npQa8E24uR9ruexSbT3F5IqDA6szhgqMHee-yHoKItVYee_jGN7PEkp3gQRo4gKn6vpfZHz8ENYvyVm8Ao14Y-FFU52muRTcMASndi3PhTyauLRoIGpYiTXuoL83sRiO5W4/s1600/mung+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5PcLFXD3npQa8E24uR9ruexSbT3F5IqDA6szhgqMHee-yHoKItVYee_jGN7PEkp3gQRo4gKn6vpfZHz8ENYvyVm8Ao14Y-FFU52muRTcMASndi3PhTyauLRoIGpYiTXuoL83sRiO5W4/s640/mung+salad.JPG" width="640" /></a></div>
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My mom is a wonderful and inventive cook, here’s just
one example! A delicious and healthy salad of mung bean sprouts and rice
noodles mixed with lots of fresh veggies and a yummy Asian-style dressing. <o:p></o:p></div>
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<span style="text-indent: -0.25in;">4. <a href="http://www.mistress-of-spices.net/2011/11/pea-and-mint-pesto.html" target="_blank">Pea & Mint Pesto</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPuG1r8vdapy2lYqmUTEM8fHKLxCIHGS_2Et06_IVO_xpW2j_5FshpJJ_yJ0RF65fl-mKQ2icw7EKB5c0XulZGzw3ModvjWNoDfT6BaoYFiXd3i2jOheU-Ytf1h0_Yby7rAwn_SIW_bc/s1600/P1050006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPuG1r8vdapy2lYqmUTEM8fHKLxCIHGS_2Et06_IVO_xpW2j_5FshpJJ_yJ0RF65fl-mKQ2icw7EKB5c0XulZGzw3ModvjWNoDfT6BaoYFiXd3i2jOheU-Ytf1h0_Yby7rAwn_SIW_bc/s640/P1050006.JPG" width="480" /></a></div>
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The peas & mint combo again! Super easy to whip
up for apéro time or anytime you want something delicious to dip your crackers
in.<o:p></o:p></div>
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<span style="text-indent: -0.25in;">5. <a href="http://www.mistress-of-spices.net/2012/08/african-style-spinach-in-peanut-sauce.html" target="_blank">African-Style Spinach in Peanut Sauce</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJ1on64bp0n2aJe_09KNbsLAxdWeahnvlVA_StsJoP3QvgNpiQjkGgBGqQdu1OnZdFj-P110X98mFZ25XdGvw2FHYoXWyU3B5TtJxhjXEBn7AZLTbpPwXWhwZLqbs-YMCCfcZRnH37JM/s1600/IMG_0817+cropped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJ1on64bp0n2aJe_09KNbsLAxdWeahnvlVA_StsJoP3QvgNpiQjkGgBGqQdu1OnZdFj-P110X98mFZ25XdGvw2FHYoXWyU3B5TtJxhjXEBn7AZLTbpPwXWhwZLqbs-YMCCfcZRnH37JM/s640/IMG_0817+cropped.jpg" width="640" /></a></div>
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Variations of this dish can be found all around
Africa (at the countries that I’ve lived in or visited). It’s super easy,
delicious and good for you! Fresh spinach is perfect in the spring, but you can
make it year-round with frozen spinach. Speaking of Africa, it was so SO good to be back on the continent when I went to Livingstone, Zambia at the beginning of this February...have missed it! <o:p></o:p></div>
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<span style="text-indent: -0.25in;">6. <a href="http://www.mistress-of-spices.net/2012/08/caramelized-onion-broccoli-tart-my.html" target="_blank">Caramelized Onion & Broccoli Tart</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOizF_Rz6RQ1uPuUi-rrGVBJ_3Wxntjkpwy4prBH88Q2Zgf5TUFIZOoVYFjvTjjMn7v7yBkGjB9wBAxHRQTjfn6Vn4nmFPteNnwoiL4l36H3JhqShJHaqx5D7oh7mih9KVqW-zFClr52c/s1600/IMG_0895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOizF_Rz6RQ1uPuUi-rrGVBJ_3Wxntjkpwy4prBH88Q2Zgf5TUFIZOoVYFjvTjjMn7v7yBkGjB9wBAxHRQTjfn6Vn4nmFPteNnwoiL4l36H3JhqShJHaqx5D7oh7mih9KVqW-zFClr52c/s640/IMG_0895.jpg" width="426" /></a></div>
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One of my favorite cookbooks is <i>Around My French Table</i> by Dorie Greenspan. I flip through it
whenever I miss Paris, and even though I haven’t cooked from it much I’ve
tagged tons of recipes in it. Dorie specializes in accessible versions of a lot
of the French classics. I made this art using her recipe for <i><span style="background: white;">pâte brisée</span></i><span style="background: white; font-family: "molengo" , serif; font-size: 11.5pt;"> (a flaky, buttery crust). Nowhere near as
difficult as I thought it would be! </span><o:p></o:p></div>
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<span style="text-indent: -0.25in;">7. <a href="http://www.mistress-of-spices.net/2011/05/marche-bastille-spring-cleaning-great.html" target="_blank">Spring Cleaning Quinoa Salad</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaikwAHoq8wRH4jq6DaOQMQ7kr0bRxhC1jjxDKzJkLkE5N_TSz1KtySNIImxHn2K14bVCiCJcwqIsNaycwE82tEjLrN2tamOT6soWF1pOkrlV5-8Z06vizmRRgjOp2_IwdJDCmR1p4SY/s1600/P1020791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaikwAHoq8wRH4jq6DaOQMQ7kr0bRxhC1jjxDKzJkLkE5N_TSz1KtySNIImxHn2K14bVCiCJcwqIsNaycwE82tEjLrN2tamOT6soWF1pOkrlV5-8Z06vizmRRgjOp2_IwdJDCmR1p4SY/s640/P1020791.JPG" width="480" /></a></div>
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Inspired by finds at the wonderful Bastille market
back when we were living in Paris and a spring clean-out of our fridge!<o:p></o:p></div>
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<span style="text-indent: -0.25in;">8. <a href="http://www.mistress-of-spices.net/2011/05/spring-risotto.html" target="_blank">Spring Risotto</a></span></div>
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I make risotto all the time. The nonstop stirring can
be a bit annoying, but I actually find it soothing after a long day, especially
knowing that the end product is so worth it! This recipe is highly adaptable,
you can switch in whatever luscious spring veggies you happen to have on hand.<o:p></o:p></div>
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<span style="text-indent: -0.25in;">9. <a href="http://www.mistress-of-spices.net/2010/07/lime-basil-sorbet.html" target="_blank">Lime & Basil Sorbet</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZI0f24RNp9q6Rm9gioJHpEo4ri3-jOSdPjjR2n6CB0AYt0wYZR6WGQICAm8tEOWrtSwppjSxZUu2lPb6TojtwouWQaUgTWZiQjPAosPSMPoU8sbE41pZmuyLO66iCNDx90PQTeBEWafU/s1600/sorbet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZI0f24RNp9q6Rm9gioJHpEo4ri3-jOSdPjjR2n6CB0AYt0wYZR6WGQICAm8tEOWrtSwppjSxZUu2lPb6TojtwouWQaUgTWZiQjPAosPSMPoU8sbE41pZmuyLO66iCNDx90PQTeBEWafU/s640/sorbet.jpg" width="480" /></a></div>
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One of our favorite hidden gems in Paris was a little
resto in Montmartre (close to where we used to live) called <a href="http://www.mistress-of-spices.net/2011/07/chez-plumeau.html" target="_blank">Chez Plumeau</a>. I
once had a beet carpaccio there which was served with a delicious sorbet of
lime and basil. I just had to replicate it at home, here’s the result!<o:p></o:p></div>
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<span style="text-indent: -0.25in;">10. <a href="http://www.mistress-of-spices.net/2011/04/bollywood-breakfast-smoothie.html" target="_blank">Bollywood Breakfast Smoothie</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsioTscWuFneRmegLySjTkW03r82NiZN3jQQhzgb7BIZWco7QGfrvaUK1gPlZCJd7CgCdsXZXYktoq1PnIlYqIrJKW4Lg8ugD7kXXVKw_XIpZrt78BMTStgUckuu4fsGwZaHHxzSjADRc/s1600/P1020725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsioTscWuFneRmegLySjTkW03r82NiZN3jQQhzgb7BIZWco7QGfrvaUK1gPlZCJd7CgCdsXZXYktoq1PnIlYqIrJKW4Lg8ugD7kXXVKw_XIpZrt78BMTStgUckuu4fsGwZaHHxzSjADRc/s640/P1020725.JPG" width="480" /></a></div>
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Berries are one of the best things about spring!
Well, unless you live in Thailand that is, in which case they cost a fortune and
you make do with frozen berries. But never mind, frozen or fresh, a berry
smoothie is always a good idea! Especially one spiced up with some cardamom and
coconut and boosted with some flaxseed.<o:p></o:p></div>
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5585494443027843969.post-29814601483506130182015-06-08T22:23:00.001+07:002015-06-08T22:25:40.667+07:00Bangkok Breakfast (and the story of how I became a morning person!)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24fenqOf_HEZQ9JwtSa6hyphenhyphenoI65hnGJCRg8nTxAvXmYlK3J03AUD8Ahklif6iveLefM3MdCBxE3ZHFD8GyiqHnFZJ3u6PUpB8xv_6cDi2ug7xlEnRLKJpUNia1s2OEspyGA1CNmLsaos4/s1600/sweet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24fenqOf_HEZQ9JwtSa6hyphenhyphenoI65hnGJCRg8nTxAvXmYlK3J03AUD8Ahklif6iveLefM3MdCBxE3ZHFD8GyiqHnFZJ3u6PUpB8xv_6cDi2ug7xlEnRLKJpUNia1s2OEspyGA1CNmLsaos4/s640/sweet.jpg" width="584" /></a></div>
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It’s soon coming up on 20 months since I made the biggest
transition in my life thus far…becoming a mother! Though having an active
toddler presents many challenges, I’m absolutely loving this phase of Rohan’s
growth and development! I adore watching him run, play, swim, dance, sing and
“talk”! He’s like a total sponge right now, learning new words and making new
discoveries every day. And motherhood is, like everyone says, a perpetual learning experience. Just when you think you’ve mastered
something – breastfeeding, baby wearing, packing for a weekend away, solid feeding, going back to work –
there’s something entirely new to learn. Of course, there have been many ups
and a few downs too. Though it may sound a bit silly, I think the toughest part
of new motherhood for me was having to becoming a morning person. I’ve always
been a night owl, despite the incongruity between that and being a working
professional. I guess I was just built that way, loving to stay up late. So
during those initial months, I really struggled with the early morning wake-ups
that are part of life with a young child. </div>
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<a name='more'></a>But then a little over 7 months into the journey, a couple
of major turning points occurred. For starters, Rohan started sleeping through
the night! He had always been a pretty good night sleeper, generally only
waking once to nurse (naps were a different story during those initial months – he was a classic cat
napper!). But he went through a rough patch at 4 and then at 6 months, waking
up <i>several</i> times each night. Nursing
was the most efficient way to get him back to sleep, but it meant that I was a
total zombie at work the next day! So after much research, we decided to give
the <a href="http://www.babycenter.com/0_the-ferber-method-demystified_7755.bc" target="_blank">Ferber method</a> a go soon after he turned 7 months, and lo and behold after
just one night, he started sleeping through! Now that was a total game changer!
But for the next couple of months after that, he was still waking up pretty
darn early most of the time (at least by my standards - somewhere between 5 and 6am…ugh!). On weekend
mornings, I would strap him into the carrier and head off to our neighborhood
Starbucks or some similar place, in desperate need of some caffeine, a blast of
fresh air and the sight of other moving, functioning human beings in order to
convince my body to fully wake up. I was never such a big coffee fiend or
anything until moving to Paris, where starting the workday over a <i>café crème</i> with a colleague was a social
ritual. Motherhood, though, changed things…I NEEDED that morning jolt now!<br />
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Then came turning point #2…Luis suggesting that we invest in
an A-grade coffee maker. I was a bit skeptical at first. Was it really worth
the investment? Couldn’t I just keep going to Starbucks? How would the coffee
compare? Was it going to be a pain in the butt to figure out how to use the machine? Well...once that baby Breville arrived and I made a couple of practice lattes under Luis's close supervision, I was convinced! From then on, waking up early became that much easier. And the Starbucks visits gradually dwindled off! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3JM2M8SaZv4GZGtjATB934ryE8DP5KtQGCXSMfhyphenhyphenLU7wI2TIs2ONS5d4NukOzBsUzTaHs-OkfBjaaCuoCfF6rbkSqQoC5jcWxd-TtEIEcN8WfdVO5SMnJ1-neqDZ703rRhb1STUOH_4/s1600/11411957_10152964673191547_1584314561905363292_o+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3JM2M8SaZv4GZGtjATB934ryE8DP5KtQGCXSMfhyphenhyphenLU7wI2TIs2ONS5d4NukOzBsUzTaHs-OkfBjaaCuoCfF6rbkSqQoC5jcWxd-TtEIEcN8WfdVO5SMnJ1-neqDZ703rRhb1STUOH_4/s640/11411957_10152964673191547_1584314561905363292_o+%25281%2529.jpg" width="640" /></a></div>
<o:p></o:p><br />
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Rohan no longer wakes up so early anymore (now it’s more in
the neighborhood of 7:30 or sometimes even 8, which now seems pretty luxurious!). But I still love
starting my day with a hot (or sometimes iced) latte from our wonderful
machine, often made by our little man himself. Like most toddlers, he adores
pushing buttons and knows exactly how to work this particular machine...he’s
totally a future barista in the making! He also loves having his own portion of
“baby coffee”, which is what we call the extra milk froth that we feed him with
a spoon. Starting the day with this little ritual has made it much easier for
me to enjoy the mornings. </div>
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The other MUST DO now is a proper breakfast. With the
exception of weekend brunches which I always loved to prepare, I was never big
on the morning meal. I guess it went hand-in-hand with my disdain for mornings.
More often than not, I would just skip breakfast, running like mad to get to
classes or work on time and then get going with just a coffee. Now that
mornings are a real part of my life, I find that having something yummy and
healthy to eat is a real enticement to get up and about (Rohan’s megawatt
smiles and giggles are even more so!). I’m particularly fond of make-ahead
breakfasts like a jar of overnight oats or a slice of quiche, as I love waking
up with the knowledge that breakfast is already waiting for me. But lately, I
also really love a bowl of warm oatmeal or other porridge-like dishes. It may
sound a bit odd for a tropical climate like ours here in Thailand, but it’s
comforting, filling and nutritious! <o:p></o:p></div>
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<o:p><br /></o:p></div>
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This weekend, I gave my oatmeal a Bangkok touch by cooking
it in coconut water and coconut milk. A pureed or mashed up banana adds natural
sweetness (and extra nutrition), meaning that you can forego sugar, honey or any
other sweetener. And when you live in a place like Bangkok, how can you resist
topping your bowl with some luscious, seasonal, tropical fruit? Mango season is unfortunately ending here,
but lychees and mangosteen are popping up in all the markets, while we’re also
enjoying weekly delivery of passion fruit and other organic produce from <a href="http://adams-organic.com/" target="_blank">Adams Organic</a> (highly recommended for Bangkok residents looking for organic fruit and
veg). Cook up a bowl of this oatmeal tomorrow and be transported to Bangkok,
whether you’re a morning person, a night owl, a new parent or otherwise!<o:p></o:p></div>
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<b><u><span style="color: red;">BANGKOK BREAKFAST</span></u></b><o:p></o:p></div>
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<i>Serves 2</i><o:p></o:p></div>
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1 cup old fashioned (rolled) oats<o:p></o:p></div>
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1 cup coconut water<o:p></o:p></div>
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1 cup coconut milk (reduced-fat if you can find it) or other
milk of your choice<o:p></o:p></div>
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2 small bananas or 1 large banana, mashed up well with a
fork or pureed in a food processor<o:p></o:p></div>
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Chopped tropical fruit – e.g. mango, papaya, pineapple,
dragon fruit, passion fruit, coconut<o:p></o:p></div>
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Toppings of your choice – e.g. wheat germ, ground flax, Chia
seeds, chopped cashews or other nuts<o:p></o:p></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">1. Put the first four ingredients (oats to banana)
in a small saucepan and stir well.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">2. Cook over medium heat for about 10-12 minutes,
stirring occasionally.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">3. Serve either warm or at room temperature, topped
with fruits and toppings of your choice.</span></div>
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<span style="text-indent: -0.25in;">P.S. Rohan tried some of this oatmeal and gave it his seal of approval as well! And he also helped me to style these photos ;-)</span></div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5585494443027843969.post-83295369311001908462015-05-30T22:07:00.001+07:002015-05-30T22:08:16.276+07:00Eating (and working!) my way around Asia<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvd3_EG1Abl8JcawKaB05-yqTiuPpGm8HgLGLhPqv_s-PNVHU3tQ2C1FaTNQscWgO5WzndGTMGInvHV9vojT9qBVmBsDWw0ZSsf2AVSL7887NnUr500NF_5LL9GeWG7ml9IuiL9kdYjo/s1600/travel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvd3_EG1Abl8JcawKaB05-yqTiuPpGm8HgLGLhPqv_s-PNVHU3tQ2C1FaTNQscWgO5WzndGTMGInvHV9vojT9qBVmBsDWw0ZSsf2AVSL7887NnUr500NF_5LL9GeWG7ml9IuiL9kdYjo/s640/travel.jpg" width="640" /></a></div>
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As recently mentioned, I've had a crazy amount of work travel over the last couple of months. I've literally been all over Asia (or the Asia-Pacific as we say in my work). No less than 5 work trips, to 5 different countries. Most of these have been quick jaunts, but super hectic in general. I'm not complaining in any way of course, having a job that affords me such opportunities for travel and getting to know new places and people is truly a blessing. But work travel is a different challenge when you have a small child, especially as Luis has also been away. Luckily though my mom has been in town (meaning that even when I've been in Bangkok, I haven't been cooking much ha!), and we're blessed to have a wonderful nanny as well. So in between the work, I could take a deep breath, relax and enjoy some wonderful meals in all the places I've been recently. Notably...<br />
<br />
<a name='more'></a><b><span style="color: red;">1. Bali, Indonesia</span></b><br />
<br />
Like most people, I'd always dreamed of visiting Bali. We were thinking of celebrating our 5th wedding anniversary there this year but that wasn't possible. Instead I was asked to go to a conference there...specifically to Sanur. This part of the island doesn't have the most beautiful beaches (though the beach is OK, the hotel I stayed in was right on it) or the rice paddies and artist villages that fans of <i>Eat, Pray, Love</i> (which I hated, by the way, ha!) might have in mind when it comes to Bali (that would be in Ubud). And I was literally just there for three days, so not much time to see anything. Still, I managed to do a bit of shopping (among the stuff I got: batik fabric, some cute outfits for Ro, a bamboo table runner and some ingredients to try my hand at some Balinese cooking, notably candle nuts and the Indonesian sweet soy sauce known as <i>kecap manis</i>). And also a Balinese massage and coconut scrub at a lovely spa called <a href="http://balilehaleha.com/#_=_" target="_blank">Leha Leha</a>, which I would highly recommend to visitors to Sanur (though I decided that I prefer Thai massage to Balinese). And of course eating was on the agenda!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_4EGFGGnejm-yUsoBEYvrhAu18VkbpAmyfjx8RxCM6ctiCyKpP7k_aWzJl3_cW8hp1_mEisQQCluWOAelm15IRKGFL2VR8KdOfOgIrGJ_kPmXYqO6lNS1yTGjm5zbHLevws26X61rnw/s1600/IMG_4919.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_4EGFGGnejm-yUsoBEYvrhAu18VkbpAmyfjx8RxCM6ctiCyKpP7k_aWzJl3_cW8hp1_mEisQQCluWOAelm15IRKGFL2VR8KdOfOgIrGJ_kPmXYqO6lNS1yTGjm5zbHLevws26X61rnw/s640/IMG_4919.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from top left: vegetarian <i>nasi goreng</i> (fried rice), Bintang beer, <i>gado gado</i> and a "dragon bowl" with tempe, soba noodes, avocado, pomelo, beetroot, carrot and other goodies at a super vegetarian cafe called <a href="https://www.facebook.com/zulasanur" target="_blank">Zula</a> in the heart of Sanur</td></tr>
</tbody></table>
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The organizers of the conference that I was attending also arranged for some cultural entertainment, notably Balinese music and dancing. I can't recall the name of the style or other details, but it was lovely.<br />
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All in all, I was enchanted by Bali, even if I only spent three days there. The unique Hindu culture, the arts, the cool vibe and of course the food are all worth exploring for a much longer time. I hope to go back (with the boys next time, on holiday rather than work).<br />
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<b><span style="color: red;">2. Hong Kong</span></b><br />
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This was my quickest trip during this period, just one night and one day (luckily, I'd been there once before and saw a lot of the sights the first time). So quick and rushed it was that I didn't even think to a take a picture of the lovely dim sum lunch that I was invited to by my hosts (with plenty of veggie options of course). It just means that I'll have to go back soon!</div>
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<b><span style="color: red;">3. Coral Coast, Fiji</span></b><br />
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Then at the beginning of May came my very first trip to the South Pacific...to Fiji! This was probably the highlight of my travels. I had no idea about three things. First, the Pacific is sooooooo far away, even from SE Asia. I flew via Hong Kong, meaning a 2 1/2 hour flight there and then a 10 1/2 hour flight to Nadi, the commercial hub of the main Fijian island of Viti Levu. Second, Fiji is incredibly beautiful and a major tourist destination (mainly for visitors from Australia). The conference I was attending was at a hotel on the Coral Coast, which is just beautiful as you can see above. And third, Fijian cuisine - though generally unknown - is quite tasty! They use a lot of coconut (milk, cream, grated, chopped, you name it!), taro, sweet potato and lots of interesting leafy greens. Fish and seafood feature heavily of course, but with such lovely produce vegetarians are well catered for. Given that something like 40% of the population is of Indian descent, there's naturally lots of Indian food as well, with a Fijian spin...like this dal.<br />
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I got to sample a lot of the indigenous Fijian specialties as well at a splashy banquet dinner held during the conference I was attending, but I was too busy eating and enjoying the dance performances that were organized that I didn't bother to snap any pics. But I'm thinking of making a Fiji-inspired meal one of these days...stay tuned for that! And enjoy these other photos in the meanwhile...<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-size: x-small; line-height: 18.2000007629395px; text-align: left;"><i><span style="font-family: inherit;">Sri Siva Subramaniya temple in Nadi</span></i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Dance performance</i></td></tr>
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<b><span style="color: red;">4. Incheon & Seoul, South Korea</span></b><br />
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It wasn't my first time in Korea (rather my fourth!). And I've already told you before about <a href="http://www.mistress-of-spices.net/2012/10/scrumptious-seoul.html" target="_blank">my eating adventures in Seoul</a> (I'm a fan of Korean food, though I hadn't had much of it before moving to Bangkok where Korean restaurants abound and I have many Korean colleagues). This trip was to run a workshop, so it was quite busy, but of course there was plenty of time to enjoy yummy Korean food. Several different versions of <i>bibimbap</i>...<br />
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And of course there were lots of interesting <i>banchan</i> (side dishes) on the table at every meal...<br />
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This time, I even tried a beloved Korean dessert called <i>patbingsu</i> (sweet milk ice topped with red beans and a rice cake). I usually wrinkle my nose at the idea of beans in dessert, but hey, it wasn't bad!<br />
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Even though I didn't take any pictures, another highlight of dining on this trip was dinner on the last night, when our hosts took us to a "temple cuisine" restaurant called <a href="http://www.baru.or.kr/" target="_blank">Balwoo Gongyang</a> (as part of Buddhist temple complexes, such restaurants are entirely vegetarian...yippee!) . I highly recommend this place to any visitor to Seoul, vegetarian or not. It was just the fuel I needed for a night of shopping for legendary Korean beauty products afterwards in the Myeongdong area!<br />
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<b><span style="color: red;">5. Kuala Lumpur, Malaysia</span></b><br />
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This was another quick trip, but I was happy that I was able to meet up with my cousin Vidhya (born and raised in Malaysia) and her friends for dinner one night. Upon my request, we went to a veggie place called <a href="http://www.simplelife.com.my/" target="_blank">Simple Life</a>, part of a chain. We had fruit <i>rojak </i>(a type of salad), and I went for the vegetarian <i>nasi lemak</i> (too bad they used brown rice instead of the traditional coconut milk infused white rice).<br />
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My hotel's breakfast buffet also had lots of good veggie options in the Indian corner. Check out all of these curries with the classic <i>roti canai</i> (a flaky Indian bread, like a <i>paratha</i>) and <i>roti telur</i>, which is like a <i>roti canai</i> with egg.<br />
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And thus ended my two crazy months of travel. Some new passport stamps and frequent flyer miles acquired, supplemented with lots of nice memories and delicious food! I don't think you can be in a better continent than Asia in regard to the latter, and I look forward to trying to recreate some of the dishes I had now that I'm back to my home sweet home in Bangkok. Stay tuned!</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5585494443027843969.post-5372906242816123842015-05-22T11:13:00.000+07:002015-05-22T15:01:36.399+07:00Cousins in the Kitchen: Blueberry, lemon & thyme rasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">2015...it's been quite a year so far. As you may have guessed in case you actually paid a visit to this space lately (thank you, thank YOU, THANK YOU if you did!!!), I've been pretty busy. Not having a baby or tending to a newborn this time (now I'm tending to an incredibly active toddler, which is a different challenge but one that I love so far!), but incredibly busy nonetheless. Taking care of my family, working like crazy and travelling nonstop! Since I haven't had any time to blog, I thought about calling upon some of my very talented cousins to pick up the slack instead. The first one who came to mind was my cousin Maheshwari (Mahesh), who lives in Chicago. She's an avid cook and recipe collector (and fellow Pinterest addict!), mother to two teenage twin boys and has always been known in the family as a wonderful writer. Who better then to kick off this new series of recipes from my cousins, which we've decided to call 'Cousins in the Kitchen'?! Without further ado, here she is with a fabulous recipe which I can't wait to try! Thank you, Akka :-)</span><br />
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<span style="font-family: inherit;">Thanks, Ramya, for inviting me to share a recipe. Hello, everyone. My name’s Maheshwari (Mahesh, for short), and I’m Ramya’s cousin.</span></div>
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<span style="font-family: inherit;"><i><b>Full disclosure</b>: I’m not a food blogger; just an enthusiastic cook and avid recipe collector. If you feel I’ve left out some important detail, please let me know so that I may clarify it.</i><o:p></o:p></span><br />
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<span style="font-family: inherit;">So, what we have today is a classic from the southern states of India - <i>Rasam</i>. At least, in my (and Ramya's) home state of Tamil Nadu, we call it <i>rasam</i>. In other parts of the country, it may be known as <i>saaru</i> or <i>chaaru</i>. This isn't a fancy item, it's in fact our comfort food, a daily staple. Easily digestible, it is very often our babies' first introduction to spice. </span></div>
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<span style="font-family: inherit;">Traditionally, besides the requisite seasonings, <i>rasam</i> is basically made of three key
ingredients –<i>dhal</i> (lentils), tamarind
extract, and tomatoes. It is seasoned with<i>
bhagaar </i>– spices toasted in hot oil, and added as a final touch; and
garnished with plenty of fresh herbs – usually, curry leaves and cilantro. It
can be mild or spicy, thicker or thinner in consistency, and served either as
an accompaniment to go with rice, or as a starter for the main meal.</span><br />
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<span style="font-family: inherit;">The key to successful <i>rasam</i> is hinted at in its very name. It comes from <i>rasa</i>, a Sanskrit word meaning ‘flavor’.
In a good <i>rasam</i>, the flavors have to
be in balance – the tanginess has to be in harmony with the spice which needs
to be complemented with the salt, and with whatever other flavor blends you
have going in the mix. With that in mind, the ubiquitous tamarind extract can
be substituted with buttermilk or lemon juice, for example. And the humble
tomato can entirely bow itself out of the scene to be replaced with other, more
unconventional ingredients.<o:p></o:p></span><br />
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<span style="font-family: inherit;">Some of the most memorable <i>rasam</i> I have tasted have been at weddings. There, to go with the
festive mood, we occasionally get fruit-based <i>rasam</i>. I’ve always loved them – mild, aromatic, and delicately
spiced, they are quite a departure from the same old, same old. <o:p></o:p></span></div>
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<span style="font-family: inherit;">I’ve been living in Chicago for more than two
decades now, and my cooking reflects that. Here’s my very own version of an old
country recipe, made with New World ingredients. Since it was inspired by my
fondness for wedding<i> rasam</i>, I thought
I would go with that theme and call it, ‘<i>Something
Old, Something New, Something Borrowed, Something Blue’</i>. But <i>rasam</i> is too unassuming a dish for such
a fanciful name, so I’ll simply call the thing what it is – Blueberry, Lemon
and Thyme Rasam.</span><br />
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<b><span style="color: red; font-family: inherit;"><u>BLUEBERRY, LEMON & THYME RASAM</u></span></b></div>
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<span style="font-family: inherit;"><i>Serves 4</i></span><br />
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<span style="font-family: inherit;">1 tablespoon </span><i style="font-family: inherit;">mung dhal</i><span style="font-family: inherit;">
(split yellow mung beans) </span></div>
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<span style="font-family: inherit;">1/2 teaspoon ginger, grated <o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 cup blueberries<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 cups water <o:p></o:p></span></div>
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<span style="font-family: inherit;">Lemon zest – from 1 small lemon<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 tablespoon lemon juice (or more or less, to taste)<o:p></o:p></span></div>
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<span style="font-family: inherit;">5 thyme sprigs (strip the leaves from the sprigs<o:p></o:p></span></div>
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<span style="font-family: inherit;">Salt, to taste<o:p></o:p></span></div>
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<span style="font-family: inherit;">Sugar, to taste (optional)<o:p></o:p></span></div>
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<span style="font-family: inherit;">Ingredients for <i>bhagaar</i>/tempering
<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;"><b><i>Bhagaar</i></b><b>/tempering:<o:p></o:p></b></span></div>
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<span style="font-family: inherit;">1 teaspoon oil <o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 teaspoon black mustard seeds<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 teaspoon cumin seeds <o:p></o:p></span></div>
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<span style="font-family: inherit;">1 small green chili, slit into four<o:p></o:p></span></div>
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<span style="font-family: inherit;">Ground black pepper, to taste (optional)</span><br />
<span style="font-family: inherit;">Red chili (optional)</span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="text-indent: -0.25in;">1. </span><span style="text-indent: -0.25in;">Cook the <i>mung dhal</i> till soft and mushy. Set aside.</span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;">2. In
a small saucepan, heat 1 teaspoon oil, and briefly sauté the ginger till
aromatic.</span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPOnERNrQUv_LkZXyAMrCkfGui67kkOSCXD4JTFw2XyL8CB8LeQ-hja68FJiE_ZiKHKJ1Z40VTh_ca9THppu8CdGHzw_2Ar3uLs0o99HGI5-SNsdNgnwv5dPrsaRoAiPgQOhtL9hsWZE/s1600/blueberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPOnERNrQUv_LkZXyAMrCkfGui67kkOSCXD4JTFw2XyL8CB8LeQ-hja68FJiE_ZiKHKJ1Z40VTh_ca9THppu8CdGHzw_2Ar3uLs0o99HGI5-SNsdNgnwv5dPrsaRoAiPgQOhtL9hsWZE/s640/blueberries.jpg" width="544" /></a></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;">3. Add
the blueberries, and sauté till the berries begin to release their juice.
Before they turn mushy, add the two cups water.</span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="text-indent: -0.25in;">4. </span><span style="text-indent: -0.25in;">When
the water starts to boil, reduce heat to simmer. Mash the <i>mung dhal</i>, adding
some water if necessary. Add the mashed <i>mung dhal</i> to the </span><i style="text-indent: -0.25in;">rasam</i><span style="text-indent: -0.25in;">.</span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;">5. Add
salt, thyme, and lemon zest. Let it simmer for a minute.</span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;">6. Remove
from heat. Add the lemon juice.</span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="text-indent: -0.25in;">7. For
the </span><i style="text-indent: -0.25in;">Bhagaar</i><span style="text-indent: -0.25in;">: In a small sauté pan,
heat 1 teaspoon oil. Add the mustard seeds. As soon as the mustard seeds start
popping, add the cumin seeds. Within a few seconds, the cumin seeds should turn
a lighter shade. Immediately, add the green chili, red chili and black pepper.
Pour on top of the rasam. Check for salt and tanginess, and add more salt and
lemon juice as needed.</span></span></div>
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<i style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></i></div>
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<span style="font-family: inherit;"><i style="text-indent: -0.25in;">Rasam</i><span style="text-indent: -0.25in;">
is usually served hot. However, I find this particular <i>rasam</i> to taste best at room temperature. Or if you would like to
have it as a tangy starter; perhaps you may even prefer it cold, gazpacho style.</span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJwYxIt0ttH9ML2e52SZ9PmNDL2cxdhJ9JAyIGR6T3yKmXBtkjI-Ozsa98mBK3jVrFP-1oGalqrLkVsYjlxKITMeOAwxXQ5NjOaJ32LDE80GNHoHOX_Gy4IbdPY6RpyWmVvYz-D5cr8Q/s1600/017a98e6fd9f0d2cde59a6231f498c232fed149d9a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJwYxIt0ttH9ML2e52SZ9PmNDL2cxdhJ9JAyIGR6T3yKmXBtkjI-Ozsa98mBK3jVrFP-1oGalqrLkVsYjlxKITMeOAwxXQ5NjOaJ32LDE80GNHoHOX_Gy4IbdPY6RpyWmVvYz-D5cr8Q/s640/017a98e6fd9f0d2cde59a6231f498c232fed149d9a.jpg" width="640" /></a></div>
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<b><span style="font-family: inherit;">Maheshwari’s
Notes:</span></b></div>
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<span style="text-indent: -0.25in;"><span style="font-stretch: normal;"><span style="font-family: inherit;"><br /></span></span></span></div>
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<span style="font-family: inherit;"><span style="text-indent: -0.25in;"><span style="font-stretch: normal;">1. </span><span style="font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">I
don’t usually add sugar to <i>rasam</i>. But
since this is fruity <i>rasam</i>, a little
sweetness is not out of place. If the blueberries are in season and sweet
enough, the added sugar may not be required.</span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0px;">
<span style="text-indent: -0.25in;"><span style="font-family: inherit;">2. For
myself and my more spice-loving friends, I would recommend adding the extra red
chili and the pepper. The green chili alone isn’t going to cut it for us. You
would of course have to adjust the lemon juice and salt accordingly. But then
again, too much spice would alter the subtle flavor of this dish. So really,
it’s your call.</span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="text-indent: -0.25in;">3. In
general,</span><i style="text-indent: -0.25in;"> rasam</i><span style="text-indent: -0.25in;"> uses </span><i style="text-indent: -0.25in;">tuar dhal</i><span style="text-indent: -0.25in;"> (split, husked pigeon-pea)
which has a more robust flavor. I prefer the slightly more neutral taste of </span><i style="text-indent: -0.25in;">mung dhal</i><span style="text-indent: -0.25in;"> for this recipe.</span></span></div>
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<span style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="text-indent: -0.25in;">4. It’s
natural for the </span><i style="text-indent: -0.25in;">dhal</i><span style="text-indent: -0.25in;"> to
settle at the bottom.</span></span></div>
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<span style="font-family: inherit;"><span style="text-indent: -0.25in;"><br /></span></span></div>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5585494443027843969.post-63263135906690945442014-12-30T08:00:00.000+07:002014-12-30T10:17:49.584+07:00‘Twas the night before Christmas and all through the night…<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZyrqCX-dG12U06oIWiO6h_G2ptxVuoZmqI-yiOM0q2Ni4vfCb5N_r1e94pO5vFsZq6gSvVtUzlewJPB41utJfpNNPFOtaoPMYM1tPzbxTmsIdcdnmscYKfgFIRCi1Lxyp3lXmg_CyPA/s1600/xmas+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZyrqCX-dG12U06oIWiO6h_G2ptxVuoZmqI-yiOM0q2Ni4vfCb5N_r1e94pO5vFsZq6gSvVtUzlewJPB41utJfpNNPFOtaoPMYM1tPzbxTmsIdcdnmscYKfgFIRCi1Lxyp3lXmg_CyPA/s1600/xmas+collage.jpg" height="640" width="640" /></a></div>
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In keeping with the Portuguese/French tradition, we had our
Christmas dinner the night before, on Christmas Eve. Despite recent challenges,
we decided to host a dinner party <i>chez
nous</i>, for which (as is often the case at our parties) the invitation list kept getting longer and longer. 6,
8, 10…16 at the end of the day! Some of our classic holiday dishes were on the
menu, including my spinach & artichoke dip (aka crack!) and macaroni &
cheese (this time, I used the <a href="http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/" target="_blank">Pioneer Woman’s recipe</a>) and Luis’s <i>bacalhau com natas</i> (codfish and potato
casserole in cream sauce) and Azorean Christmas fruitcake, while friends and
family contributed some of their own specialties.<o:p></o:p></div>
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The night before the party, we decorated. I’ve been on a bit of a
DIY/crafty kick recently (thank you, <a href="http://www.pinterest.com/spicemistress21/" target="_blank">Pinterest</a>!), so we made <a href="http://cakerypapery.com/2012/11/27/festive-holiday-diy-glitter-mason-jar-candles/" target="_blank">Mason jar candleholders</a>, decorating them with sparkly glitter glue. We also filled empty vases
with blingy Christmas ornaments, decked tea
light candles with Washi tape and covered pine cones with snow spray and
scattered them across the buffet table. I’m getting to be one of those people
that enjoys the decorating and table setting aspects of a party almost as much
as the cooking and eating (almost being the key word!)…</div>
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<o:p></o:p></div>
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It was a low-key but lovely party, if I do say so myself. Prosecco
and good wine flowed. Conversation was enjoyed. <a href="http://cardsagainsthumanity.com/" target="_blank">Cards Against Humanity</a> was
played. A great time was had by all! And after the party ended, we opened our
presents, while our little man did so the next day (he goes to bed around
7:30pm so missed out on the party). Santa was generous, bringing him lots of wooden
goodies from <a href="http://www.plantoys.com/" target="_blank">Plan Toys</a>. Not surprisingly, his favorite seemed to be a set of
pots and pans and stirring spoons. That's my boy! <o:p></o:p><br />
<br />
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Perhaps we should let him cook next year's Christmas Eve dinner? </div>
</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5585494443027843969.post-5793223961760665632014-12-22T16:58:00.004+07:002014-12-23T10:00:47.633+07:00The Top 10 Dishes of 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">2014. I can say without question that it’s been a pretty awful year. Not that there haven't been several lovely highlights (<i>among them</i>: travel around Thailand and to Cambodia, South Korea, France, Portugal and the U.S., professional accomplishments and of course seeing our little man grow - he turned a year old in October!). But seriously, this </span><span style="font-family: inherit;">last part of the year has been pretty horrible, with family
illness and other stress. This coupled with grim news every time we scroll our
Facebook and Twitter feeds or turn on the TV (police shootings, beheadings, Ebola, kidnappings, terrorist attacks in schools...I
mean what is this world coming to?!?) has me feeling pretty blue all around.
However, it definitely HASN’T been an awful year food-wise. Even though you
might think otherwise from the lack of activity around here (I’ll blame it on a
combination of the circumstances noted above, my busy life as a working mom as
well as a lack of organization on my part), trust me I’ve made lots of tasty
dishes this year! Here are my top 10 (things I’ve cooked as well as eaten)…in
no particular order…</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"></span></div>
<a name='more'></a><span style="color: red; font-family: inherit;"><span style="font-weight: bold;">10. </span><u style="font-weight: bold;">Cumin and garlic roasted carrot and chickpea salad with coriander,
mint, feta & pumpkin seeds</u></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2M7_oPV2VKZ9NS8aflERLHbE2cXpdw04Zpn7My57Xvxsj9wx1I2FLTRDljoiEYDLewv5f1OkgDqhQgsZKOohYnxYgy-mU5VHdorus7G2BBwupo4mmw3VtIxl5PStBhUFeUmjuZXRLHxA/s1600/carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2M7_oPV2VKZ9NS8aflERLHbE2cXpdw04Zpn7My57Xvxsj9wx1I2FLTRDljoiEYDLewv5f1OkgDqhQgsZKOohYnxYgy-mU5VHdorus7G2BBwupo4mmw3VtIxl5PStBhUFeUmjuZXRLHxA/s1600/carrots.jpg" height="400" width="398" /></a></div>
<span style="font-family: inherit;"><u style="font-weight: bold;"><br /></u></span>
<br />
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<span style="font-family: inherit;">I’d been seeing various versions of a roasted carrot salad at many restaurants
recently, even here in Bangkok (places like Quince and Opposite, for example). They
were all very good but somehow missing something. Then I found <a href="http://www.perrysplate.com/2013/01/roasted-carrot-and-chickpea-salad.html" target="_blank">this recipe on a lovely blog called Perry’s Plate</a> and made it (omitting just the walnuts) and
BAM! Bliss. And so pretty too.<o:p></o:p></span></div>
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<span style="color: red; font-family: inherit;"><b><u>9. Mozambican-style curry</u></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Q_vMj3643brB19f8pnVNPw1qcBoBHo2T_JHBBQt5Ct76e68i7MGInNZL5lW3ZzebVWKvnR2WLEXvw5s1pJCgMnslToYc9xtpIsMV3_f67azL8g3OxSlheKNN1ZCowMDPwGEhBYTaWaQ/s1600/moz+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Q_vMj3643brB19f8pnVNPw1qcBoBHo2T_JHBBQt5Ct76e68i7MGInNZL5lW3ZzebVWKvnR2WLEXvw5s1pJCgMnslToYc9xtpIsMV3_f67azL8g3OxSlheKNN1ZCowMDPwGEhBYTaWaQ/s1600/moz+curry.jpg" height="400" width="400" /></a></div>
<span style="font-family: inherit;"><b><u><br /></u></b></span></div>
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<span style="font-family: inherit;">In August, we went to Europe…our first long-haul trip
with Rohan. He did wonderfully (other than catching a respiratory infection on
our way back home), but it was quite a hectic time. We did one week in Paris,
which was kind of a blur running from one thing to the next and doing a whole
host of errands, made that much tougher with baby in tow and awful weather. But
the following week was spent in Lisbon (my favorite European city and one of
my favorite cities period!), where I had organized a surprise birthday evening
for Luis’s 40<sup>th</sup> birthday. As always, I fell in love with Lisboa - the
sunshine, the architecture, the water, the people, the food, the feeling! I’ve
already told you in the past about <a href="http://www.mistress-of-spices.net/2011/06/adventures-in-lisboa.html" target="_blank">the glories of eating in Lisbon</a> (yes,
even for a vegetarian!). One of the highlights this time was a lovely lunch
with visiting friends and family at this upscale Mozambican-Portuguese
restaurant called <a href="http://www.ibo-restaurante.pt/" target="_blank">Ibo</a>, right on the river near the Cais do Sodre train station.
They have prawn and crab curries on the menu and made me a vegetarian version. Very
different from any other curry I’d had before, with lots of coconut and peanut
and served with fresh <i>piri piri</i> chili
on the side. <i>Que bom!</i><o:p></o:p></span></div>
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<span style="color: red; font-family: inherit;"><b><u>8. Burrito bowl</u></b> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiul1gH3JuMgp9DfKUmBTcJtzyZKJLn-sIvYU593TBsgJShhjjFRXHuMwrdn-vj28JETDU-MsV00J4Fr-hpZOzyZx2YFa-BVD40lO3Fr3zn9xcHRcR4DX0O0NtfMqs1EfcHZFTJWZeC9H0/s1600/burrito+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiul1gH3JuMgp9DfKUmBTcJtzyZKJLn-sIvYU593TBsgJShhjjFRXHuMwrdn-vj28JETDU-MsV00J4Fr-hpZOzyZx2YFa-BVD40lO3Fr3zn9xcHRcR4DX0O0NtfMqs1EfcHZFTJWZeC9H0/s1600/burrito+bowl.jpg" height="400" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Nothing special here, just a burrito bowl with some
homemade refried black beans, cilantro lime rice, crumbled feta, fresh
coriander, lime and the real highlight – some roasted red chili salsa from local
purveyor and Mexican cuisine extraordinaire <a href="https://www.facebook.com/lagringabangkok" target="_blank">La Gringa in Bangkok</a>. You can bet
this stuff didn’t last long!<o:p></o:p></span></div>
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<b><u><span style="color: red; font-family: inherit;">7. Masoor dal, yellow pepper
& coriander mash</span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVb2nnYRoyKrD4FP3zeaJ2k3CuqsbvAABdNQyjuKWMAk1ZfmwG_8G4du3z1R5_r5thsAnW11IkbkdFry2KeDBe0BNHKJXM_KKVa5KrO5sgQaGZsDyQKWVgnaBZ4FWxe9omhnjcrFMXxM/s1600/baby+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVb2nnYRoyKrD4FP3zeaJ2k3CuqsbvAABdNQyjuKWMAk1ZfmwG_8G4du3z1R5_r5thsAnW11IkbkdFry2KeDBe0BNHKJXM_KKVa5KrO5sgQaGZsDyQKWVgnaBZ4FWxe9omhnjcrFMXxM/s1600/baby+food.jpg" height="400" width="376" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I already did <a href="http://www.mistress-of-spices.net/2014/07/masoor-dal-yellow-pepper-coriander.html" target="_blank">a post on this one</a>. Technically it’s baby food! When
Rohan was only eating purees and mashes, this was one of his favorites. But it
was so tasty that I loved it too! I have swapped out different lentils or
different colors of bell pepper, but this perfect combination is the winning
one. Great as a side dish for any number of grown-up dishes…I’m thinking about
serving it the next time I make <i>paneer tikka
masala</i> or something of the sort. <o:p></o:p></span></div>
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<b><u><span style="color: red; font-family: inherit;">6. Monsoon salad – Chamkar Restaurant, Siem Riep, Cambodia</span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNXP5HzQzgxhmrYdLmn_MVoTdnqJTPSI4kdRNqOg8lw6PZdDoXewPd2Ls58F0B5Hv7CsEwIqENkG3rK2ZBgFdB46rPf1HFPiBCwKTEPwD2qqSEqUidAXGIxLhskc2Dqk9fzkG6QM-V-8/s1600/2014-08-20+20.11.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNXP5HzQzgxhmrYdLmn_MVoTdnqJTPSI4kdRNqOg8lw6PZdDoXewPd2Ls58F0B5Hv7CsEwIqENkG3rK2ZBgFdB46rPf1HFPiBCwKTEPwD2qqSEqUidAXGIxLhskc2Dqk9fzkG6QM-V-8/s1600/2014-08-20+20.11.02.jpg" height="400" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In August, I undertook my first work trip since coming
back to work post-baby…to attend a meeting in Siem Riep, Cambodia, the home of
the Angkor Wat. Since Luis was quite busy at the time, I decided to take Rohan
along (his first international trip!) as well as our nanny, which meant that I could
go out for some nice dinners. In doing a bit of research for
vegetarian-friendly restaurants before my trip, my friend Ami recommended this
place called <a href="http://www.chamkar-vegetarian.com/" target="_blank">Chamkar</a> in the heart of Siem Riep’s old market area. She raved about their “wedding day dip” served with fresh baguette (a nod
to Cambodia’s French colonial past), which was indeed yummy, but I particularly
loved this “Monsoon salad” which was a mix of mushrooms, cucumber, yam bean,
rice noodle, crisp tofu and fresh herbs in a toasted peanut and coconut
dressing. Unlike anything I’d ever had before! Another highlight of this trip was
getting to see the amazing Angkor Wat, with my sweet baby boy in tow.</span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5RAJVnQHfAPvtyABlxA9NoGalHofGVfOpHBQJQIpWMDxskxxiKOZhKMYiXJ5xy7uE_pQ6zzkeMUv8vaaZpb0JRFrW0kVjBp870f1gJOGBiyp9qfMjaL8Wg3n7daq8aiRprf-qWhJdzQ/s1600/angkor+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5RAJVnQHfAPvtyABlxA9NoGalHofGVfOpHBQJQIpWMDxskxxiKOZhKMYiXJ5xy7uE_pQ6zzkeMUv8vaaZpb0JRFrW0kVjBp870f1gJOGBiyp9qfMjaL8Wg3n7daq8aiRprf-qWhJdzQ/s1600/angkor+collage.jpg" height="640" width="640" /></a></div>
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<b><u><span style="color: red; font-family: inherit;">5. Ratatouille topped with halloumi,
served over brown rice</span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3xq0IqspibIGbZhwGSQYbKjDdIwpnxvpE7CdO-nCzocW7h0W6qGXJVwJvfYhpuZTphI0u84xDAeTCW1PI6ytejepcmrtye1LmPvSMgyJhdTlDDp6Xx0vOXRd6h7K9bpK9PtaJd2zdWQ/s1600/ratatouille.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3xq0IqspibIGbZhwGSQYbKjDdIwpnxvpE7CdO-nCzocW7h0W6qGXJVwJvfYhpuZTphI0u84xDAeTCW1PI6ytejepcmrtye1LmPvSMgyJhdTlDDp6Xx0vOXRd6h7K9bpK9PtaJd2zdWQ/s1600/ratatouille.jpg" height="400" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I made this simple version of ratatouille with leftovers from the CSA
box that we tried out for a couple of months this year, from Bangkok’s Raitong
Organics Farm Co. Not a traditional ratatouille but certainly delish! As for
halloumi, a hard, salty cheese from Cyprus, I’d never cooked it before but it’s
deliciously versatile and super easy to pan fry. Its chewy texture makes it the
perfect topping for any number of dishes, packing in some extra protein and
taste. Since several of my Facebook followers asked for the recipe, here’s the
simple explanation that I typed up:<o:p></o:p></span></div>
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<br />
<span style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.222222328186px; line-height: 17.0666675567627px;">Saute a medium onion (chopped) and 2 cloves of garlic (minced) in olive oil. Add chopped veggies of your choice (traditional in a ratatouille would be bell pepper, eggplant and zucchini...I substituted a potato (steamed a bit beforehand) for bell pepper since I didn't have any). Saute until the veggies are tender. Then add either a can of chopped tomatoes or tomato puree or as I did, fresh tomato puree from 3-4 plum tomatoes. Season to taste with salt, pepper/chili flakes (I opted for the latter since we like it spicy!) and sugar (optional). Cover and simmer for a while to cook the tomato puree (if using raw) and just to bring everything together. Finish with freshly chopped basil and anything else you like such as capers, olives, etc (though I don't think these are traditional). Serve over grain of choice e.g. rice, couscous, quinoa. If you want to top with halloumi, just chop into slices, pan-fry and that's all there is to it!</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.222222328186px; line-height: 17.0666675567627px;"><br /></span></div>
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<b><u><span style="font-family: inherit;"><span style="color: red;">4. Nutella hot chocolate</span><o:p></o:p></span></u></b></div>
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<span style="font-family: inherit;">Remember I said it was a rough year? Sometimes, nothing but something
warm and chocolately will do in such circumstances. I had pinned this '<a href="http://www.buzzfeed.com/chelseypippin/22-hot-chocolate-recipes-to-get-you-through-winter" target="_blank">22 Hot Chocolates You Must Make This Winter</a>' (I just love Pinterest!), and decided that the recipe for <a href="http://www.gimmesomeoven.com/nutella-hot-chocolate/" target="_blank">Nutella hot chocolate from Gimme Some Oven</a> seemed too simple and too good not try. Steam a cup of milk, add 2 tablespoons of
Nutella and whisk until well mixed. That’s it, but it was amazing! Loved the
strong hazelnut flavor and the warmth of it (yes, even here in SE Asia). Good
for the soul.<o:p></o:p></span></div>
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<span style="color: red; font-family: inherit;"><b><u>3. Vegetarian sampler at Table
& Main</u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMcAS_05bJzgqGjcfrM3o6htUScbswH3mzzV2K8-hQVAcowM5p9mcJyva8gwKBjoLd9HHkxStEpX4f6_MIiMrKmC9cPJu_2LJoAq589l4Mh6N045GHj3Gs1B4nfa_3u9pzk7Ue40mBs8/s1600/IMG_3689%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMcAS_05bJzgqGjcfrM3o6htUScbswH3mzzV2K8-hQVAcowM5p9mcJyva8gwKBjoLd9HHkxStEpX4f6_MIiMrKmC9cPJu_2LJoAq589l4Mh6N045GHj3Gs1B4nfa_3u9pzk7Ue40mBs8/s1600/IMG_3689%5B1%5D.JPG" height="300" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The night before Rohan’s birthday which we celebrated at my parents’
place in the Atlanta area, Luis and I, along with my brother and visiting
friend Mei-i (who had come all the way from NY for the birthday bash) went to
check out this Southern restaurant/bourbon bar in historic old town Roswell
that was recommended by my friend Ami’s
mother-in-law, who is a local. I mean, how can you go wrong with a bourbon
bar!? We loved <a href="http://www.tableandmain.com/" target="_blank">Table & Main</a>'s cozy atmosphere, our fabulous waitress Candice (probably among the best service I’ve ever had anywhere), all the freebies and of course the
food! While Southern cuisine isn’t noted for being veggie-friendly, I loved the
sampler I got with mac & cheese (of course!), field pea salad, a salad of
roasted beets and goat cheese and roasted butternut squash. All simple “side
dishes” but perfect for me.<o:p></o:p></span></div>
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<b><u><span style="color: red; font-family: inherit;">2. Pumpkin, sage & blue
cheese risotto</span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUB7TMjLCOA2hMyCciAp7UR64FEGR1NGO2d9dgf59K6T3JUXESrr7hl42rLz28uAypvW83rVZHM7tAThRKjlb59WffT50iKWbMPqDuDg1kwFQ8bO0kn_5o13gA0lN9ye3BHRCsKZc0uQ/s1600/pumpkin+risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUB7TMjLCOA2hMyCciAp7UR64FEGR1NGO2d9dgf59K6T3JUXESrr7hl42rLz28uAypvW83rVZHM7tAThRKjlb59WffT50iKWbMPqDuDg1kwFQ8bO0kn_5o13gA0lN9ye3BHRCsKZc0uQ/s1600/pumpkin+risotto.jpg" height="400" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">You’ve probably figured out by now that I’m a risotto
lover and make various versions of the Italian rice dish often. We particularly
loved this one, which I’ll have to jot down a recipe for the next time I make
it. Pumpkin, sage and blue cheese is a winning combination!<o:p></o:p></span></div>
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<b><u><span style="color: red; font-family: inherit;">1. Shakshuka</span></u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOvrCVhYNxqBSdevCi3CNZoCmTQfB4l7RLioNdZSWMYbx3czZ3yBtpcOnMBRfU1j3RB-nnpioc2oS3O0kBKgEHPCKuh9HEnWsZjbIMRo8ImskVWHV5PV21JaPgGGqYePBMprx1xxXx2g/s1600/shakshuka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOvrCVhYNxqBSdevCi3CNZoCmTQfB4l7RLioNdZSWMYbx3czZ3yBtpcOnMBRfU1j3RB-nnpioc2oS3O0kBKgEHPCKuh9HEnWsZjbIMRo8ImskVWHV5PV21JaPgGGqYePBMprx1xxXx2g/s1600/shakshuka.jpg" height="400" width="376" /></a></div>
<b><u><span style="font-family: inherit;"><br /></span></u></b>
<span style="background-color: transparent; font-family: inherit;">For the past couple of
years, I (like many) been obsessed with all things <a href="http://www.ottolenghi.co.uk/" target="_blank">Yotam Ottolenghi</a>… his
newspaper columns, his world travel-themed cooking show, his restaurants in
London and of course his cookbooks. <a href="http://www.theguardian.com/lifeandstyle/2007/apr/07/foodanddrink.shopping5" target="_blank">This classic </a></span><i style="background-color: transparent; font-family: inherit;"><a href="http://www.theguardian.com/lifeandstyle/2007/apr/07/foodanddrink.shopping5" target="_blank">shakshuka</a></i><span style="background-color: transparent; font-family: inherit;"> (eggs stewed in a spicy tomato sauce with bell peppers, a favorite for
breakfast/brunch in the Middle East and North Africa) is from his trailblazing
book </span><i style="background-color: transparent; font-family: inherit;">Plenty</i><span style="background-color: transparent; font-family: inherit;">, which was gifted to me
by friends last year. Everyone loved this (I topped mine with feta and served
alongside some crusty baguette), even the little man. My Ottolenghi love
continues with his new cookbook </span><i style="background-color: transparent; font-family: inherit;">Plenty
More</i><span style="background-color: transparent; font-family: inherit;">, which I just bought and started cooking from.</span></div>
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<o:p></o:p></div>
<br />
***<br />
<br />
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So there you have it, my top 10! And as a little bonus, here's a little collage from our boy's 1st birthday party, which was a jungle-themed bash at my parents' house in Atlanta. Lots of hard work and months of planning and Pinterest trolling, but the result was superb!<br />
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Hopefully 2015 will be a better year, and I promise that I will try to be more regular with my posting and sharing. You may have noticed that I've spruced things up around here with a nifty new design... so let's hope that this is just what I need to bring this space back to life! In the meanwhile, I wish you and yours a holiday season and new year filled with good health, happiness, prosperity and peace. Until next year!</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5585494443027843969.post-2852367942979833872014-07-14T21:25:00.000+07:002014-07-14T21:26:33.397+07:00Moroccan carrot "tapenade" (baby food that's perfect for adults!)<div dir="ltr" style="text-align: left;" trbidi="on">
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Friday was a holiday here in Thailand - specifically the Asalha Bucha Day, commemorating the day that the Buddha gave his first sermon expounding the doctrine that came to him following his enlightenment. We're not Buddhists, but we'll take any excuse for a three-day weekend! We decided to make a road trip to Kanchanaburi province, about a thee hour's drive west of Bangkok and close to the Myanmar border. It was actually our first such trip since purchasing our first car just before Rohan's arrival and Luis subsequently getting his driver's license (he never needed one in all those years living in Paris). We opted to go "glamping" (unbeknownst to me, this is an actual word...meaning "luxury" camping). We stayed at the lovely <a href="http://www.hintokrivercamp.com/" target="_blank">Hintok River Camp</a> at the Hellfire Pass historical site (named for a railway cutting on the former "Death Railway" in Thailand which was built in part by Allied prisoners of war and forced laborers from Malaysia during WWII). Beyond learning about the history (including at the famous Bridge on the River Kwai in nearby Kanchanaburi town, which we visited), we enjoyed a wonderful weekend of clean air, gorgeous green hills and valleys, swimming in the camp's natural spring pool, walking around the famous Erawan Waterfall and a campfire BBQ dinner.<br />
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It was a great weekend, but being on the road meant that we fed Rohan only packaged baby food (as well as some fruit and eggs from the hotel's breakfast buffet). You can't beat the baby food pouches and jars for convenience (and quite frankly some of it does taste good to me...*guilty pleasure*), but we generally make all of his food from scratch at home. So today I was eager to get back to that and decided to whip up a carrot puree with spices commonly found in Moroccan cuisine (cumin, cinnamon and paprika) for our little prince. If you're a lover of <a href="http://www.mistress-of-spices.net/search/label/Moroccan" target="_blank">Moroccan food</a> like us, you may have had a Moroccan-style carrot salad (known in French as <i>carottes au cumin</i>). This is basically just that made into a puree and omitting the sugar and salt to make a baby version. Rohan gobbled it right up, and I realized that this can also be served as a "tapenade" or dip for adults to serve alongside toasted wedges of pita, crackers or whatever tickles your fancy. Try it as a sandwich spread in a veggie sandwich along with some hummus. Or on canapes, topped with some grilled halloumi cheese, olives or roasted bell peppers. Use your imagination!<br />
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I'm eager to make more things like this to expose our little guy to all the different cuisines that we love, taking him on culinary journeys to places that he will surely be visiting someday. Any and all suggestions in this regard are most welcome! And by the way, if you like carrots in Moroccan cuisine, be sure to try my <a href="http://www.mistress-of-spices.net/2010/11/moroccan-carrot-soup.html" target="_blank">Moroccan carrot soup</a> as well.<br />
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<b><u><span style="color: red;">MOROCCAN CARROT "TAPENADE"</span></u></b><br />
<i>Makes about 1 cup</i><br />
<i><br /></i>
Scant quantity of water (for steaming)<br />
2 large carrots, peeled and chopped into coins<br />
1 large clove garlic, peeled and minced (optional - omit for younger babies)<br />
1 teaspoon olive oil<br />
1/4 teaspoon cumin powder<br />
1/4 teaspoon paprika<br />
1/4 teaspoon cinnamon<br />
Dash of fresh lemon juice (optional)<br />
Dash of fresh chopped coriander or parsley (optional)<br />
Scant quantity of water (for pureeing)<br />
<i>For adult version</i> - sugar (or honey), salt, more lemon juice - all to taste<br />
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1. Bring water to boil in a large saucepan. Place carrots and garlic in a steamer tray and steam, covered, until the carrots are tender (about 10-15 minutes). Alternately, you can boil.<br />
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2. Once the carrots are tender, remove from heat and let cool.<br />
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3. Using a food processor or baby bullet, mix together the carrots and garlic, olive oil, spices, lemon juice (if using), coriander/parsley (if using) and whatever quantity of water you need to get your desired consistency (more water for younger babies, less for older ones and adults).<br />
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4. If you're making this for adults, season with sugar/honey, salt and more lemon juice, as desired.<br />
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5585494443027843969.post-5382432674348266452014-07-07T21:55:00.002+07:002014-12-22T16:34:34.749+07:00Masoor dal, yellow pepper & coriander puree (baby food that the grown ups will be fighting for!)<div dir="ltr" style="text-align: left;" trbidi="on">
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So I've become one of THOSE bloggers. The type who posts rarely during pregnancy and then virtually abandons her blog post-baby. In case anyone still follows me, you'll note that <a href="http://www.mistress-of-spices.net/2014/01/highlights-of-2013and-tips-for-healthy.html" target="_blank">the last and only time that I posted anything</a> since the birth of our baby prince (8 1/2 months ago...where has the time gone?!?!?) was on January 1. More than six months ago. I don't make any excuses for the silence, because I imagine (or rather hope) that you all understand that I've been quite occupied with the little one (whose name is Rohan), as well as work which I returned to at the beginning of March. However since he started sleeping through the night starting in the middle of May (woooohooooo!), freeing up my evenings, I've been telling myself that it's high time to resurrect the blog. So here goes (though I won't promise quite yet to post with any real regularity)...<br />
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<a name='more'></a>Before turning to the recipe at hand, let me tell you that motherhood is all that people say it is and more! An exhilarating, life-changing experience. One that you have to experience to understand (and I'm only at the beginning of the adventure!). It brings you to new levels of feelings and emotions that you didn't even know existed before - unadulterated joy, neurotic worry, unbridled wonder, hope for the future. Among the many things that being a mom has taught me so far...<br />
<ul style="text-align: left;">
<li>I am stronger than I ever knew. I didn't think I could do it until I did, but I ACTUALLY pushed a little human out of me. And I had a natural, totally unmedicated birth, much to my amazement and shock. I don't think I've fully processed it in my mind even all these months later, but yes. I'm a ROCK STAR! </li>
<li>Those initial weeks of motherhood were damn hard. The soreness, the exhaustion, the endless breastfeeding, the hormones, not being able to leave the house, the feeling that your entire world has been turned upside down...it's so very intense! Everyone kept saying that that phase would not last long, and even though it didn't seem that way when we were in the throes of it, indeed it was just a heartbeat of time. We made it through that difficult first month, then the first 3 months, then...well you get it...</li>
<li>Nothing is really that gross. Newborn diaper blowouts, projectile vomit, being peed on. No.big.deal.</li>
<li>Babies change and grow so fast. I now find myself looking back at Rohan's newborn photos and videos and thinking how different he is now. And part of me feels all nostalgic and misses those early days.</li>
<li>There's nothing sweeter in the world than our little boy's smiles. Especially now that he has his two little bottom teeth. His giggles and look of triumph when he masters a new skill come pretty close though.</li>
<li>It is possible for a natural night owl such as myself to become a morning person. It was tough at first, but now I actually enjoy it. When you start the day with the smiles and giggles noted above, you actually begin to look forward to those pre-dawn wake-up calls. A nice, big latte helps too ;-)</li>
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Another thing I've learned? I absolutely adore making Rohan's food! He started solid food at 6 months (avocado mixed with a little breast milk was his first food, which he gobbled up), and I absolutely adore discovering new baby food recipes, concocting my own creations and seeing how he reacts to them. Except for during travel, we've managed to avoid commercial baby food. Why bother when it's so easy to make your own (just set aside an hour or so a week to make up big batches of stuff which you can freeze and store for later), and also when you live in a place like Thailand with such amazing fruits and veggies!</div>
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There is something immensely satisfying in knowing that your baby has enjoyed something you made yourself, meaning you control all the ingredients and cooking process. We do a mix of purees and <a href="http://en.wikipedia.org/wiki/Baby-led_weaning" target="_blank">baby-led weaning (BLW)</a>, and I'm happy to note that Rohan: 1) has quite the appetite, 2) has already gotten quite adept at feeding himself, thanks to the BLW approach and 3) is quite open-minded about food and seems to enjoy most things (here's hoping he stays this way!). Among his favorites: mango, banana, green peas, cheese, carrots, Greek yogurt, <a href="http://loveandduckfat.com/breast-milk-pancake-recipe-whole-wheat-banana/" target="_blank">baby pancakes</a> & <a href="http://www.homemade-baby-food-recipes.com/baby-led-weaning-recipes.html" target="_blank">French toast</a>, mangosteen, <a href="http://blog.homemade-baby-food-recipes.com/marvellous-mac-n-cheese-for-baby/" target="_blank">baby mac & cheese</a> and <i>dal</i> (lentils).<br />
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Though I'm not hung up on him being vegetarian, the latter (<i>dal</i>) is a great source of plant-based protein and iron, which are of course very important for a growing infant. Thus <i>dal</i> (often mixed with rice) is a very typical Indian baby food. Because iron is best absorbed when you combine it with foods rich in vitamin C, I came up with this Indian-style puree which combines split red lentils (known as <i>masoor dal</i>) with vitamin C-packed yellow bell pepper (it's good with red bell pepper as well, though we prefer yellow). <i>Masoor dal</i> cooks quickly, meaning no need to soak or cook for a long time. For an extra Indian touch, I cooked the <i>dal</i> with a pinch of hing (asafoetida) and turmeric, the former of which is supposed to combat gas. Between that, the fresh coriander and the cumin powder I added just before pureeing the mix, this was technically Rohan's first exposure to spice! Needless to say that this was a proud moment for this spice mistress!<br />
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And I'm happy to report that he gobbled it right up, and in fact it was so good that I've decided that this is excellent adult food too! It would make a great accompaniment to any kind of Indian kebab (think <i><a href="http://www.mistress-of-spices.net/2012/09/tandoori-paneer-tikka-by-us-masala.html" target="_blank">paneer tikka masala</a> </i>on skewers plated on top of some of this puree). With some toasted pita bread or crackers, it would also make a great dip! You shouldn't add salt if you're making this for your baby, but feel free to do so (as well as adding some chili if you wish) for an adult version. And also please note that since <i>dal</i>, onions and spice can cause gas, it's best to serve this to a baby who's already established on solid food (meaning probably 8 months +).<br />
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Stay tuned for more baby food (and adult food) recipes coming soon!<br />
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<b><u><span style="color: red;">MASOOR DAL, YELLOW PEPPER & CORIANDER PUREE</span></u></b><br />
<i>Makes 2-3 baby servings</i><br />
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1/4 cup <i>masoor dal</i> (red lentils)<br />
1 tablespoon olive oil<br />
1/2 - 3/4 cup chopped bell pepper (I prefer yellow)<br />
1/8 cup chopped onion<br />
1 cup water<br />
Pinch each of hing (asafoetida) and turmeric<br />
Salt (optional - omit if making for baby)<br />
1 tablespoon chopped fresh coriander<br />
Pinch of toasted cumin powder<br />
Butter or <i>ghee</i> (clarified butter), for serving<br />
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1. Wash and drain the lentils three times, or until the water runs clear (be sure to use filtered or mineral water if cooking for baby). Technically you don't need this step, but I wanted to get my lentils nice and clean and also help the cooking process.<br />
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2. In a small saucepan, warm the olive oil. Add the bell pepper and onion and saute until the onion is translucent (but not brown).<br />
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3. Add the drained lentils, water, hing, turmeric and salt (if using). Mix well and bring to a boil.<br />
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4. Reduce heat and simmer until the lentils get nice and soft (mushy, if you're making for baby). Depending on the strength of your stove/flame, you may have to add a bit more water. Add coriander towards the end of the cooking process. The process should take about 10-15 minutes.<br />
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5. Depending on the consistency you want, either drain the lentil mixture totally or keep a bit of water in it. Add a pinch of cumin powder and puree in a food processor or Baby Bullet until you get a puree or mash, as per your preference.<br />
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6. Serve warm or at room temperature, with some melted butter or ghee swirled in for extra taste.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5585494443027843969.post-42004606960670547452014-01-01T00:38:00.001+07:002014-02-25T15:15:40.520+07:00Highlights of 2013...and tips for healthy pregnancy eating!<div dir="ltr" style="text-align: left;" trbidi="on">
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2013...what a year it was! On October 21 here in Bangkok, I gave birth to a beautiful baby boy named Rohan Aires (thus the reason for the silence around here). Becoming parents has certainly changed life as we know it. I haven't been doing much cooking since my mom is here and has been staying with us for some months now (lucky us!). I feel fortunate in that I have a nice long maternity leave, meaning that I still have a couple of months to go of exclusive time with our precious baby prince. So in theory, I should be able to get back to blogging. In theory, that is! In the meanwhile, I wanted to share some highlights of this amazing year and also some tips for healthy pregnancy eating for vegetarians in particular or for anyone concerned with nutrition and wellness during this special time in life.<br />
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<a name='more'></a>Some highlights of the year....<br />
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1. Finding out the big news in February!<br />
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2. Less travel than usual (for obvious reasons during the second half of the year), but still getting to visit some cool places, including Hong Kong (for the first time), Kuala Lumpur, Paris (first time since moving away - it was wonderful!) and the fascinating Myanmar (also for the first time). Within Thailand, we went on several babymoon weekends, to places like Koh Samet, Pattaya, Krabi/Railay and Hua Hin.<br />
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3. Turning 35...commemorated with a fun little birthday party <i>chez nous </i>(check out the crazy Kit Kat cake) and a lovely weekend at a resort in Hua Hin!<br />
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4. All of the joyous pregnancy milestones...finding out that we're having a boy, the big ultrasounds, putting together his nursery and of course <a href="http://www.mistress-of-spices.net/2013/09/the-best-onion-dipand-best-baby-shower.html" target="_blank">my amazing baby shower</a>...<br />
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5. And of course the major highlight of the year, and well of my life thus far...the arrival of little Rohan! Much in keeping with my smooth and easy pregnancy, I had a relatively quick and easy labor and delivery, managing a natural childbirth with the aid of my wonderful doula (for anyone out there who's pregnant or thinking of getting pregnant and wanting to go natural, I highly recommend getting a doula - <a href="http://www.dona.org/" target="_blank">read all about doulas here</a>). Our little boy arrived healthy, wide-eyed and curious and has been an endless joy ever since. We are loving seeing him grow and looking forward to this amazing journey as parents!<br />
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So because I had a healthy pregnancy, I thought that I would share some nutrition and eating tips that I learned which I hope will be helpful to anyone out there who's pregnant or planning on getting pregnant anytime in the future:<br />
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<b><u><span style="color: red;">TIPS FOR HEALTHY EATING DURING PREGNANCY</span></u></b><br />
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<i>1. See and discuss your eating habits with a nutritionist.</i><br />
This is particularly important if you're a vegetarian, but probably a good idea for anyone. It was very helpful to know how many calories I should be getting during each trimester, what portion sizes of different foods look like and all of the different options for getting protein (always a concern for us vegetarians - particularly pregnant ones!)<br />
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<i>2. Take your prenatal vitamins and any recommended supplements.</i><br />
This is probably a no-brainer, but it's crucial to take a prenatal or multivitamin (I took Centrum) with plenty of folic acid, as well as any additional supplements that your doctor recommends, both during pregnancy and after if you're breastfeeding. I took and am taking both calcium and iron supplements as well and imagine that the latter is particularly important for vegetarians.<br />
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<i>3. Watch your weight gain</i><br />
There's the old adage that pregnancy is about "eating for two". Nothing could be further from the truth! While you are certainly entitled to relax and eat more than usual while pregnant, you actually don't need ANY additional calories during the first trimester and only an additional 300 and 500 during the second and third trimesters respectively. Many women have morning sickness and nausea during the first trimester and thus don't gain any weight then or even lose weight. I didn't have any such woes and gained about 5 pounds at that time (and a total of 30 pounds or 14 kilos during my entire pregnancy). That's certainly within reason for a woman of average weight, but I wouldn't have minded gaining 5 pounds less (all the desserts I gorged on towards the end ensured that that wouldn't be happening). I'm a firm believer than pregnancy is a special time that must be enjoyed, but like anything in life this should be in moderation in order to ensure a healthy pregnancy (and to make it easier to lose the weight after!). Eating reasonable portions and maintaining exercise and an active lifestyle (I walked, swam, did the elliptical machine and did prenatal pilates from time to time) are key.<br />
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4. <i>Make sure you get your omega-3s</i><br />
Omega-3 fatty acids are important for everyone, but particularly for pregnant women in order to ensure healthy neurological and visual development in the fetus. Omega-3s are typically found in fish, thus making it hard for vegetarians to get enough. But two excellent sources are flax and chia seeds. The former, typically sold in seeds, can be ground into a fine powder and added into just about anything from smoothies, your morning cereal or oatmeal, soups, curries, pastas, you name it. You can also buy pre-ground flax meal at places like Whole Foods in the U.S. and at specialty health food stores here in Thailand.<br />
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Check out a couple of my yummy smoothie recipes with flax and whip them up for a healthy breakfast!<br />
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<a href="http://www.mistress-of-spices.net/2013/08/raspberry-banana-super-smoothie.html" target="_blank">Raspberry Banana Super Smoothie</a> (also contains chia seeds)<br />
<a href="http://www.mistress-of-spices.net/2011/04/bollywood-breakfast-smoothie.html" target="_blank">Bollywood Breakfast Smoothie</a><br />
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As for chia seeds (of 'Chia Pet' fame), they are packed with protein, omega-3s, calcium and fiber - making them a true nutritional powerhouse! Though they are available here in Thailand, I typically order a bag or two from anyone visiting from the States. Unlike flax seeds, Chia seeds don't need to be ground and are perfect in smoothies and baked goods. Try them in my delicious <a href="http://www.mistress-of-spices.net/2013/06/mango-orange-blossom-muffins-with-chia.html" target="_blank">mango-orange blossom muffins with chia seeds</a>!<br />
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Chia seeds are equally delicious in puddings, such as in this <a href="http://jeanetteshealthyliving.com/2013/09/creamy-chia-seed-greek-yogurt-pudding.html" target="_blank">Chia seed pudding with coconut milk, Greek yogurt and raspberries from Jeanette's Healthy Living</a>.<br />
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5. <i>Make and freeze meals, condiments, etc. ahead of time</i>!<br />
Again, perhaps a no-brainer, but this is so important! If you're like me, there are days during your pregnancy that you'll be exhausted with no desire to go anywhere near the kitchen, while you may have a burst of energy on other days and feel like cooking up a storm. Take advantage of those latter moments when (and if) they happen and cook up big batches of things like soups, <i>dal</i>, lasagna, muffins, pasta sauce, pesto, etc. and freeze for later use, either during or after pregnancy. There are tons of blogs and websites out there about the how-to's of prepping and freezing food, but some of my recipes which lend themselves well to freezing include the following:<br />
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<a href="http://www.mistress-of-spices.net/2012/08/african-style-spinach-in-peanut-sauce.html" target="_blank">African-Style Spinach in Peanut Sauce</a><br />
<a href="http://www.mistress-of-spices.net/2012/06/azorean-sopa-de-feijao-bean-soup.html" target="_blank">Azorean Sopa de Feijao (Bean Soup)</a><br />
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<a href="http://www.mistress-of-spices.net/2011/02/chole-indian-style-chickpeas.html" target="_blank">Chana Masala (Indian-Style Chickpeas)</a> (omit the <span style="font-family: inherit;"><em style="background-color: white; color: #383838; line-height: 21px;">crème fraîche</em>)</span></div>
<a href="http://www.mistress-of-spices.net/2012/03/chana-masala-bisque.html" target="_blank">Chana Masala Bisque</a><br />
<a href="http://www.mistress-of-spices.net/2013/01/curried-black-eyed-pea-soup.html" target="_blank">Curried Black-Eyed Pea Soup</a><br />
<a href="http://www.mistress-of-spices.net/2012/09/geanines-jamaican-style-lentils.html" target="_blank">Geanine's Jamaican-Style Lentils</a><br />
<a href="http://www.mistress-of-spices.net/2013/06/mango-orange-blossom-muffins-with-chia.html" target="_blank">Mango-Orange Blossom Muffins with Chia Seeds</a><br />
<a href="http://www.mistress-of-spices.net/2011/01/mexican-pumpkin-chipotle-soup.html" target="_blank">Mexican Pumpkin Chipotle Soup</a><br />
<a href="http://www.mistress-of-spices.net/2012/10/moms-sambar.html" target="_blank">Mom's Sambar</a><br />
<a href="http://www.mistress-of-spices.net/2010/11/moroccan-carrot-soup.html" target="_blank">Moroccan Carrot Soup</a><br />
<a href="http://www.mistress-of-spices.net/2012/06/rava-idlis.html" target="_blank">Rava Idlis</a><br />
<a href="http://www.mistress-of-spices.net/2013/02/spicy-pumpkin-edamame-samosas-with.html" target="_blank">Spicy Pumpkin & Edamame Samosas</a><br />
<a href="http://www.mistress-of-spices.net/2012/06/spicy-tortilla-bisque-with-pico-de.html" target="_blank">Spicy Tortilla Bisque</a> (omit the whipping cream and/or add it upon reheating for serving)<br />
<a href="http://www.mistress-of-spices.net/2013/04/tomato-rice-south-indian-style_12.html" target="_blank">Tomato Rice, South Indian Style</a><br />
<a href="http://www.mistress-of-spices.net/2013/09/vegetable-tajine.html" target="_blank">Vegetable Tajine</a><br />
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When she was visiting earlier in the year, my mom also made me a big batch of this <a href="http://showmethecurry.com/odds-ends/how-to-make-masala-in-bulk.html" target="_blank">Indian masala in bulk (made of onions, garlic, ginger, tomatoes and turmeric) from "Show Me The Curry"</a> and froze it. For a quick meal throughout my pregnancy, all I had to do was cut off a piece of this masala and use it with whatever vegetables or pulses I wanted. So easy! Consider making a big batch of ths!<br />
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So in sum...an amazing year! Here's to seeing what 2014 has in store for all of us...may it be healthy, happy, delicious and of course very spicy!</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5585494443027843969.post-14470420479189708062013-10-06T19:47:00.000+07:002014-02-25T15:15:57.348+07:00Couscous caprese salad<div dir="ltr" style="text-align: left;" trbidi="on">
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As we play the waiting game counting the days for our baby's arrival, I must admit that I'm starting to get a little antsy. His room is set up, his clothes are washed and most things on my "to do" list are done. I'm passing the time going walking and swimming, lounging on the couch (or rather the exercise ball) and catching up on cooking shows via YouTube and enjoying lots of good food - occasional meals out and of course my mom's great cooking. I also get inklings to cook some days, such as this afternoon. Today, I was also looking at several friends' photos from beach vacations on Facebook and thinking about how much I miss the beach. It's one of the perks of living in Thailand...we go for beach weekends and holidays pretty regularly, which I'm now missing being stuck - so to speak - in Bangkok in the midst of the rainy season. I also fondly recalled beach holidays from the past, in other places, and immediately our trip to Capri in September 2010 came to mind...<br />
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Capri, in case you don't know, is a lovely island off the coast of Naples in Italy. My dear friend Madonna (yes, that's her real name) decided that she wanted to celebrate her 30th birthday there that year. Thai beaches are amazing, but the Mediterranean is pretty special too. I recall with great fondness now the good times we had in Capri, the deep blue waters, the afternoon we spent on a boat, drinking lots of prosecco and good Italian wine, dancing in Anacapri (where we were staying)'s only club and of course all of the amazing Italian food that we ate. Capri is the home of <i>insalada caprese</i>, the legendary salad of tomato, mozzarella and basil which has become a hallmark of Italian cuisine the world over. The tomato-mozzarella-basil combo has infinite variations and shows up in everything from sandwiches to tarts to all kinds of appetizer nibbles. With some juicy grape tomatoes (regular tomatoes are sadly a bit pathetic here in Thailand - nothing to compare to those in Italy or France), pearl mozzarella balls and delectable sweet basil on hand, I decided to incorporate the winning combo into a simple couscous salad, tossed with a zesty lemon juice and olive oil dressing. The addition of corn is definitely not traditional, just that I wanted to use up some kernels sitting in the fridge.<br />
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Couscous was my grain of choice today, but this salad is incredibly versatile and could be made with quinoa, Israeli couscous, bulgur, farro or whatever grain you fancy. Just make sure to use the juiciest tomatoes, the freshest basil and the best mozzarella you can get your hands on. Perfect for parties, picnics and BBQs! My dear friend Madonna who took us to Capri, by the way, is now living in Angola (rather than France), the mother of an adorable little boy and soon-to-be-married. It's funny how much can change in 3 years...in this case for both of us... but our lovely memories of Capri and all the good times we've had together will always be there. As a matter of fact, I think I may make this salad the next time we're together...<br />
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<b><u><span style="color: red;">COUSCOUS CAPRESE SALAD</span></u></b><br />
<i>Serves 4-6</i><br />
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1 cup water<br />
1 cup couscous<br />
Dash of salt<br />
Dash of olive oil<br />
1/2 cup corn kernels (optional)<br />
1 cup grape tomatoes, halved or cherry tomatoes, quartered<br />
1/2 cup chopped fresh sweet (Italian) basil<br />
3 tablespoons fresh lemon juice<br />
3 tablespoons extra-virgin olive oil<br />
Salt, to taste<br />
Freshly ground black pepper, to taste<br />
Pinch of Italian seasoning (optional)<br />
1/2 cup pearl mozzarella balls<br />
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1. Bring water to a boil in a small saucepan. Remove from heat and add couscous and dash of salt and olive oil. Cover with a tight-fitting lid and set aside until the couscous has absorbed all of the water and cooked, about 5-7 minutes. Fluff with a fork, transfer to a large bowl and set aside to cool to room temperature.<br />
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2. In the meanwhile, cook the corn kernels (if using) in a pan until slightly browned. No need for oil. Add to the couscous and mix well, followed by the tomatoes and basil.<br />
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3. In a small bowl or cup, make your dressing, whisking together the lemon juice, olive oil, salt, pepper and optional Italian seasoning. You might want to make some extra dressing in case you plan on serving the salad later or the next day and find it to be a bit dry then.<br />
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4. Mix the dressing into the salad, stirring well to incorporate it throughout.<br />
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5. Add the mozzarella balls and mix well. Serve garnished with fresh basil.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5585494443027843969.post-62849281054810716632013-10-01T21:46:00.000+07:002014-02-25T15:16:20.901+07:00Pineapple, mint & lime agua fresca<div dir="ltr" style="text-align: left;" trbidi="on">
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How many of you have a man at home that's a gadget fiend??? To say that of my husband Luis would be a bit of an understatement. When we first met, I was amazed to note that he possessed a pasta maker, bread maker, the best Kitchen Aid blender on the market (in our mutual favorite color - red!) and various other contraptions. Since we got married, our gadget collection has only expanded...mostly involving him scoring him new and exotic devices at crazy low prices and then coming home to excitedly proclaim that we would never be able to imagine life without our new X. Some of the time I'm quite skeptical, as I was when he brought home a pineapple corer that he found at the market for 30 <i>baht</i> (the equivalent of 1 USD). Sure we get amazing pineapples year-round here in Thailand, but just why did we need a corer when a nice kitchen knife does the trick just fine, I wondered?<br />
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Well I hate to admit it, but he was kind of right...the pineapple corer is a pretty awesome contraption (and it's small so doesn't take up space)! You basically whack off the top of the pineapple and then insert the corer into it and it takes out all the flesh you need. It's pretty darn cool.<br />
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As I reach the end of my pregnancy, I've been craving cool, refreshing beverages more than ever. I've always been a fan of Mexican <i>agua frescas</i> (basically fresh fruit juices blended with sugar and water), so I just knew that the big, ripe pineapple we had sitting around should be converted into one with the help of our handy new gadget. With the addition of some mint and fresh lime juice, it totally hit the spot for this pregnant woman, as well as her gadget fiend husband and mother. Whether you have a pineapple corer or not, try it whenever you can get your hands on some fresh pineapple, and consider making a big batch for a party or BBQ. Depending on the sweetness of your pineapple and your own taste, you may have to increase the honey/sugar syrup. For a grown-up version, feel free to spike with the alcohol of your choice!<br />
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<b><u><span style="color: red;">PINEAPPLE, MINT & LIME AGUA FRESCA</span></u></b><br />
<i>Serves 4-6</i><br />
<i><br /></i>
Flesh of one medium to large fresh pineapple, cored and chopped<br />
1 1/2 cups cold water<br />
1/3 cup fresh lime juice<br />
2-3 tablespoons chopped fresh mint<br />
2 tablespoons (or to taste) honey or concentrated sugar syrup (the latter is readily available here)<br />
Ice cubes or crushed ice<br />
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1. In a blender, mix together all of the ingredients until well liquefied. Stir well and serve over ice.<br />
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If you're looking for another refreshing and delicious <i>agua fresca</i>, try my <a href="http://www.mistress-of-spices.net/2011/07/watermelon-basil-chile-agua-fresca.html" target="_blank">watermelon basil chile one</a> as well!</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5585494443027843969.post-5150330999873425252013-09-30T20:32:00.000+07:002013-10-03T18:26:15.890+07:00The best onion dip...and the best baby shower! <div dir="ltr" style="text-align: left;" trbidi="on">
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It's pretty hard to believe that I'm due to be a mommy in 13 days! Even though I think that our little chipmunk might be a little late, I'm officially on maternity leave and enjoying all those pre-baby moments... watching Luis put together our cute, jungle-themed nursery, packing my hospital bag (this I should have done before!) and enjoying time with my mom who is spending several months in Bangkok to help us with the baby (thank heavens!). Yesterday, she and my friends here threw me a most amazing baby shower at our place. The theme was Alice in Wonderland, but they managed to merge that with the Tamil <i>valaikaapu</i> tradition and lots of other fun and cute touches to make for a truly wonderful afternoon. Here are some of the highlights:<br />
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The <i>valaikaapu</i>, by the way, is a typical tradition of the South Indian state of Tamil Nadu from which my family hails. It cuts across the different religious communities and is meant to bless the pregnant woman and to pray for a safe birth. Traditionally the woman wears a black <i>saree</i> (supposedly to ward off the "evil eye"), though I opted for a beautiful purple and green one chosen and sent to me by my aunts in India. The guests at the <i>valaikaapu</i> take turns putting sandalwood paste and vermilion on the mommy-to-be and load up her wrists with glass bangles (also dispatched from India by my aunts). Typical <i>valaikaapu</i> dishes include an odd number of rice dishes (made by my mom, who made coriander, tomato, lemon and coconut rices as well as sweet <i>pongal</i>) and fried snacks such as <i>vada</i> (think Indian-style falafel). It was lovely to combine these Indian traditions with the American baby shower concept!</div>
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So even though everyone insisted that I not cook or do anything at all, I couldn't help but want to throw a little something simple together. I guess it was hard to imagine having people over at our place without contributing at least one little dish! After seeing the big bags of potato chips that my mom picked up, I remembered <a href="http://www.foodnetwork.com/recipes/alton-brown/onion-dip-from-scratch-recipe/index.html">Alton Brown's delicious "onion dip from scratch"</a> that we made for Thanksgiving 2011 when we were still in Paris and recalled how simple and yummy it was...perfect for a party! So I quickly made it the night before the shower...only to have it totally forgotten in the fridge the day of! There was so much amazing food (my mom's 5 rices and <i>vada</i>, mushoom pate, tomato/mozzarella/basil skewers, tea sandwiches, a cheese plate, fruit skewers and an assortment of amazing desserts) that it totally wasn't necessary. However the recipe is so simple and delicious that I would be remiss if I didn't share!<br />
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I really didn't tweak Alton's recipe (don't mess with a winning formula!) except to add a bit of sugar and balsamic vinegar to help bring out the sweetness of the onions as they caramelize. Once you try this, you'll never buy onion dip from the store ever again! Try this for your Halloween parties and Thanksgiving dinners (or baby showers), you'll be glad you did!<br />
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<b><u><span style="color: red;">THE BEST ONION DIP</span></u></b><br />
<i>Makes 1 generous batch</i><br />
Adapted from Alton Brown<br />
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2 tablespoons olive oil<br />
1 1/2 cups chopped onion (any kind is fine)<br />
Dash of sugar<br />
1 teaspoon balsamic vinegar<br />
1 1/2 cups sour cream (low-fat is fine though full-fat is obviously tastier!)<br />
3/4 cup mayonnaise (low-fat is also fine)<br />
1/2 teaspoon salt<br />
1/4 teaspoon garlic powder<br />
Freshly ground black pepper, to taste<br />
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1. Heat the oil over medium heat in a small saucepan. Add the onions and saute, stirring well from time to time. After about 10 minutes, add the sugar and balsamic vinegar. Saute for another 10-15 minutes until the onions are caramelized. Remove the onions from heat and let them completely cool down.<br />
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2. Mix all of the remaining ingredients in a medium bowl.<br />
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3. Add the onions once they've cooled down and mix well. Refrigerate before serving. This is even better made the day before!</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5585494443027843969.post-72540236939487583862013-09-14T23:03:00.003+07:002014-02-25T14:51:10.570+07:00Vegetable tajine<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello, dear spice lovers! Apologies for the long silence around here. Other than approaching the end of my pregnancy and moving to a new (much bigger) apartment (with a HUGE kitchen by the way!), my domain name had expired, unbeknownst to me. Turned out that it was sold by the bad folks at GoDaddy.com, without any warning! Grrrrrrr. So I've reincarnated with a new domain (via a new host of course)....http://www.mistress-of-spices.net! Be sure to update your links and streams, and please do bare with me if some of the links on the page are broken...I'm working on fixing them all bit by bit! In the meanwhile, I wanted to share with you a wonderful recipe for a vegetable <i>tajine</i>. You've probably figured out by now that Luis and I are both huge fans of <a href="http://www.mistress-of-spices.net/search/label/Moroccan" target="_blank">Moroccan</a> and other North African food. In our years in Paris, food from this part of the world was a regular part of our repertoire. We've also traveled in Morocco and loved it there. So even though it's quite far removed from our lives here in Thailand, we still regularly make Moroccan food. Case in point...this delicious <i>tajine</i>!<br />
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A <i>tajine</i> is a typical Berber dish from North Africa, named for the conical earthenware dish in which it's cooked. Typically speaking, <i>tajines</i> are made out of clay, and the cone shape ensures that all of the condensation accumulated during the cooking process returns to the bottom part of the dish, thus allowing for perfectly cooked vegetables. We don't have a clay or cast-iron <i>tajine</i> but rather the beautiful one pictured above, which is a ceramic one from Tunisia gifted to me by my former boss. It's not meant for cooking but rather serving. In any case, a <i>tajine</i> can easily be made in any pot so no special equipment is needed...though if you do invest in a <i>tajine</i> it will definitely make for a beautiful and authentic presentation. Regardless of the vessel you use, the key to a good <i>tajine</i> is to layer the vegetables such that those that take the longest to cook are at the bottom of the dish...and it's very cool how everything cooks perfectly this way! This particular recipe, by the way, is adapted from <a href="http://www.cookingwithalia.com/" target="_blank">Cooking with Alia</a>, a wonderful Moroccan cooking website.<br />
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Typical non-vegetarian <i>tajines</i> include chicken with olives and preserved lemons or lamb with prunes and almonds. For a vegetable version, you can use whatever veggies you fancy or have on hand...my personal favorite mix is as below. I always make sure to cut up and add a preserved lemon at the end, for a true taste of the Maghreb. Preserved lemons can be found in Middle Eastern or North African groceries, or <a href="http://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/" target="_blank">you can always make your own</a> as well (Luis brought back lots of preserved lemons on his last trip to Paris, as they certainly aren't available here in Bangkok).<br />
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A word about the <i>ras el hanout</i> which forms a part of the spice mix. In Arabic, this spice blend literally means "top of the shop", meaning a blend of some of the best spices on offer in the shop (typically ginger, cinnamon, allspice, turmeric and all kinds of other goodies). Middle Eastern and North African grocers (and perhaps some specialty spice shops) would also be your best bet for finding <i>ras el hanout. </i>There are also tons of recipes for it on the web, so feel free to make your own. <i>Harissa</i>, the traditional Tunisian chili paste, can also be found at the same places or in gourmet food stores. It's optional for serving alongside, but I can't imagine a good <i>tajine</i> without it!<br />
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Typically speaking, a <i>tajine</i> is served with semolina bread, but we prefer to have it with couscous. It's your choice! This recipe makes a good quantity which also makes for great leftovers.<br />
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<b><u><span style="color: red;">VEGETABLE TAJINE</span></u></b><br />
<i>Serves 6</i><br />
Adapted from <a href="http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=62&category_id=3&Itemid=110" target="_blank">Cooking with Alia</a><br />
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3 cloves garlic, chopped<br />
1 teaspoon cumin powder<br />
1/2 teaspoon <i>ras el hanout</i><br />
1/2 teaspoon turmeric<br />
Ginger powder, to taste<br />
1/2 teaspoon chili powder<br />
1 teaspoon salt<br />
1 cup water<br />
1 tablespoon extra-virgin olive oil<br />
1 large yellow onion, sliced into thin rounds<br />
6-8 new potatoes, peeled<br />
3 carrots, peeled and chopped into long wedges<br />
1/2 acorn squash, peeled and chopped into large chunks/wedges<br />
2 zucchini, halved and chopped into large wedges<br />
1/2 cup frozen green peas<br />
1/2 cup pitted green olives, rinsed and drained<br />
1/2 cup cooked chickpeas<br />
1/4 - 1/2 cup dried raisins (I didn't have any so used pomegranate seeds - not at all traditional!)<br />
1 large preserved lemon, quartered<br />
<i>Harissa</i> for serving, optional<br />
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1. In a large glass or bowl, mix together the garlic, all of the spices, salt and the water. Mix well with a small spoon until everything is blended together into a nice murky water. Set aside.<br />
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2. In a clay <i>tajine</i> or a large pot, warm the olive oil. If you're using a <i>tajine</i>, use low heat, whereas medium heat is fine for a regular pot. Add the onions and saute for 5-10 minutes, until translucent.<br />
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3. Layer the vegetables on top of the onion, beginning with the potatoes and carrots, followed by the squash and then the zucchini.<br />
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4. Pour the spice water over the vegetables. Cover your <i>tajine</i> or pot and let the mixture cook for 45 minutes to an hour. From time to time, ladle some of the spice water on top of the vegetables.<br />
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5. As the <i>tajine</i> nears the end of the cooking process, add the quick-cooking vegetables such as green peas and the other ingredients (olives, chickpeas, raisins and preserved lemons).<br />
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6. Test the potatoes and carrots to make sure they are tender. Remove the lid and cook on medium for an additional 10-15 minutes.<br />
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7. Serve in the <i>tajine</i> that you used for cooking or a decorative <i>tajine</i>. Remove lid/cone just before serving and serve with <i>harissa</i> on the side, if desired.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5585494443027843969.post-15160105666440055292013-08-11T18:32:00.003+07:002013-09-12T13:19:42.634+07:00Raspberry banana super smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
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So in case you're wondering why this space has been so dead for the better part of this year, rest assured that there's a very good reason! I was going to continue to keep mum about that reason but have decided that there's no point in hiding it anymore...quite simply, I'm pregnant and we're expecting our first child in mid-October! To say that we're excited would be an understatement, to say that I've been a bit too harried to blog would be a bigger understatement still. Generally speaking, I've had a very peaceful pregnancy thus far (<i>knock on wood</i>)...no morning sickness, no food aversions (or cravings really, except more of a sweet tooth than I've ever had in the past!), no extreme fatigue...none of that! I've been going about my routine as usual, though alternating between bouts of cooking as I normally would and some periods of laziness. Luckily Luis is a great cook and has been doing his part, and of course living here in Bangkok means that it's very convenient (and relatively cheap) to eat out or order food delivery. The main difference now...other than being too lazy to properly style, photograph and write about my culinary exploits...has been my natural concern about eating well and doing my best to make sure that I'm giving this baby the nutrients that he/she needs (yes we know the gender, but I'm not announcing that just yet...a girl has to have some secrets after all!).</div>
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<a name='more'></a>It's particularly challenging as a vegetarian, though I saw a nutritionist early on who gave me lots of good tips. I'll be writing more about pregnancy eating based on what I've learned sometime later, but for now I just wanted to share a recipe for a simple smoothie that packs a nutritional punch for a pregnant woman (or anyone for that matter). Berries are known to be a superfood, though unfortunately the fresh ones cost a fortune here since they are imported. Luckily frozen strawberries, blueberries and raspberries abound, and for this smoothie I used banana (the benefits of which are well-known) and frozen raspberries, which are a great source of vitamin C, potassium and lutein (important for healthy vision). I'm currently 31 weeks along (only 9 weeks to go!) so well into my third trimester, when the baby's brain development is proceeding at a rapid pace. Thus for a good dose of omega-3s, I added a tablespoon each of Chia seeds and ground flax seed (you can grind whole flax seeds yourself or buy it already ground). If you're in North America, you can get Chia seeds and flax seeds at places like Whole Foods, Trader Joe's or any health food stores. In Thailand, ground flax is available at Villa Market, while Chia Seeds can be found in <a href="http://radiancewholefoods.com/">Radiance Wholefoods</a> (though I get visitors from the States to bring them for me).</div>
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Enjoy this for breakfast with a couple of slices of whole-wheat toast and a scrambled or boiled egg...an ideal morning start for a pregnant woman or anyone who is concerned with eating well!</div>
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<b><u><span style="color: red;">RASPBERRY BANANA SUPER SMOOTHIE</span></u></b></div>
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<i>Serves 2</i></div>
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1 1/4 cups milk of your choice (I used skim. Soy or rice milk would also be fine)</div>
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1 large banana, sliced</div>
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1 cup fresh or frozen berries of your choice</div>
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1 tablespoon honey (or to taste)</div>
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1 tablespoon Chia seeds</div>
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1 tablespoon ground flaxseed</div>
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Handful of ice cubes</div>
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1. Mix all ingredients well in a blender. Enjoy!</div>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5585494443027843969.post-54403707955968280502013-06-15T19:26:00.000+07:002014-02-25T15:12:45.065+07:00Atakilt wat (Ethiopian carrot, potato & cabbage)<div dir="ltr" style="text-align: left;" trbidi="on">
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I love Bangkok. I really do. It's a wonderful place to live. But I'd be lying if I said I don't miss the multicultural aspect of the cities where I've lived before, like Washington and Paris. Oh sure, this is a cosmopolitan metropolis with people from all over the world. There's amazing local and international food from all over, and I really feel like a spoiled brat for saying anything even remotely negative. Well, almost. Some of the many cuisines I love, such as Moroccan/Algerian, Salvadoran, Senegalese, Turkish and West Indian, are missing here. Ditto for Ethiopian food, which was one of my favorite foods back when I lived in DC, which has the world's largest Ethiopian population outside of the country, with its own Little Addis and everything. I used to love going to restaurants like Dukem, Etete and Meskerem, filling up on this wonderfully spicy, vegetarian-friendly cuisine which is not so unlike our own Indian food.<br />
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So was I going to settle for a life without Ethiopian food? Of course not...which is why I decided that it was high time that I make it on my own! The typical Ethiopian meal consists of a sampler of several different dishes served atop <i>injera</i>, the traditional Ethiopian fermented bread made of teff flour. Though we actually brought back some teff during our last trip to the States, the traditional Ethiopian <i>injera</i> made from <i>teff</i> takes days of fermenting, which I didn't have the patience to do at this moment in time. Rather I made this <a href="http://www.whats4eats.com/breads/injera-quick-recipe" target="_blank">quick, cheater's version of <i>injera</i></a>, made from a mix of white and wheat flours, baking powder and soda water. It didn't exactly taste like <i>injera</i> but was a decent substitute in my opinion, and Luis actually said he preferred this version because it's lighter and doesn't have that fermented, sour taste like the traditional stuff. I topped my <i>injera</i> with Ethiopian red lentils (known as <i>mesir wat</i>, for which I adapted <a href="http://www.aspicyperspective.com/2012/03/ethiopian-recipes.html" target="_blank">this recipe from Sommer of a Spicy Perspective</a>), a simple salad of tomato, jalapeno and onion tossed with vinegar and olive oil (such a fresh salad wonderfully offsets the other heavy, spicy dishes) and this yummy dish known as <i>atakilt wat</i>, which is a simple stew of carrot, potato and cabbage.<br />
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I adapted <a href="http://iwaruna.com/2010/06/30/atakilt-wat-ethiopian-cabbage-carrot-potato-stew/" target="_blank">this recipe from Iwaruna.com</a>, but decided to perk it up with some homemade <i>berbere</i> spice. <i>Berbere</i> is a traditional Ethiopian spice mixture, which is made by toasting and blending a wonderful array of spices including fenugreek, cardamom, cloves, chilies, paprika, cumin and many others. I had made a batch of <i>berbere</i> a couple of weeks ago using <a href="http://www.veggiebelly.com/2009/01/ethiopian-berbere-spice.html" target="_blank">this recipe from Sala of Veggie Belly</a> (one of my favorite food blogs!), and used it in the <i>mesir wat</i> that I also made a big batch of a couple of weeks ago and froze (I can now have Ethiopian lentils whenever I want!). Of course if you're lucky enough to live in a place with Ethiopian markets, you can buy readymade <i>berbere</i> (and <i>injera</i>, for that matter), but do try making your own if you have a spice or coffee grinder - it's wonderful and can be used with so many dishes! In a pinch, the Indian <i>garam masala</i> will do.<br />
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Try this <i>atakilt wat</i> as part of a complete Ethiopian platter. For another delicious Ethiopian vegetable dish, try <a href="http://www.mistress-of-spices.net/2012/07/abesha-gomen-ethiopian-collard-greens.html" target="_blank">my recipe for <i>abesha gomen</i> (Ethiopian collard greens)</a> as well (OK, so this wasn't my very first time cooking Ethiopian!)...<br />
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<b><u><span style="color: red;">ATAKILT WAT (ETHIOPIAN CARROT, POTATO & CABBAGE)</span></u></b><br />
<i>Serves 4</i> (as part of an Ethiopian platter with other dishes)<br />
Adapted from Iwaruna.com<br />
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1 heaping tablespoon <i>ghee, nitr qibe</i> (Ethiopian clarified butter, if you can find it) or canola oil<br />
1 large onion, chopped into large chunks<br />
2-3 cloves garlic, minced<br />
1 inch piece of ginger, grated<br />
1/2 teaspoon turmeric<br />
1 teaspoon <i>berbere</i> or <i>garam masala</i><br />
Salt, to taste<br />
2 tablespoons chopped or pureed tomatoes (from a can)<br />
1 large carrot, peeled and thickly sliced<br />
2 potatoes, peeled and chopped into large chunks<br />
1/4 cup water<br />
2 cups finely chopped green cabbage<br />
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1. In a large saucepan, melt the <i>ghee</i> or <i>nitr qibe</i> or warm the oil over medium heat. Add the onion and saute 5-10 minutes, until translucent. Add the garlic and ginger and saute a couple of minutes more.<br />
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2. Add the turmeric, <i>berbere</i> (or <i>garam masala</i>) and a bit of salt. Mix well. Add the tomatoes as well and stir.<br />
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3. Place the carrot and potatoes into the pan and mix well. Cook uncovered for about 5 minutes, stirring from time to time to make sure it doesn't stick to the bottom of the wan.<br />
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4. Add the water, cabbage and additional salt to taste. Mix well, cover and simmer for 15-20 minutes, or until the carrots and potatoes are tender. Remove from heat and serve.<br />
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5585494443027843969.post-15865158508299118742013-06-08T22:55:00.003+07:002013-09-12T13:23:04.187+07:00Mango-orange blossom muffins with chia seeds<div dir="ltr" style="text-align: left;" trbidi="on">
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Hmmm, it would seem that I've been on a mango kick lately judging from the past couple of things I've posted. And now this! You can't really blame me, it's mango season here in Thailand (it's also lychee season, meaning it's probably my favorite time of year save the heat!). Even though I think Indian mangoes beat the hell out of their Thai counterparts (objectively speaking, of course!), with all of the ripe and juicy mangoes filling our fridge, it was just a matter of time before they appeared in some kind of baked good. I remembered <a href="http://www.myrecipes.com/recipe/mango-cardamom-muffins-10000000226172/">these delicious mango cardamom muffins that I'd made from a recipe seen ages ago in <i>Cooking Light </i></a>and decided to change them up a little...</div>
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And how exactly did I change them up, you may be wondering? By replacing the cardamom with one of my favorite ingredients of the moment, orange blossom water (or <i>fleur d'oranger</i> as it's known in French). This wonderful aromatic is often found in North African and Middle Eastern desserts, and it recently appeared in <span style="font-family: inherit;">my <a href="http://www.mistress-of-spices.com/2013/04/crepes-la-fleur-doranger-orange-blossom.html">cr</a><span style="background-color: white;"><a href="http://www.mistress-of-spices.net/2013/04/crepes-la-fleur-doranger-orange-blossom.html">êpes à la fleur d'oranger (orange blossom crepes)</a>, which were an absolute delight for a recent weekend brunch. The idea of combining mango and orange blossom water came from my friend Sofia, who mentioned that she often has a breakfast of muesli, yogurt, mango and a dash of this special water. I made myself some for dessert last night (omitting the muesli and adding almond and flax) and discovered that the mango-orange blossom water combination is wonderful! You can find orange blossom water in Middle Eastern shops and perhaps at specialty food stores. Unfortunately I haven't seen it anywhere here in Bangkok...it was kindly brought over by some friends visiting from Paris recently. If you can't find it, feel free to substitute 1/4 - 1/2 teaspoon of ground cardamom as per the original recipe.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">For an added nutritional boost, I decided to add some chia seeds. For those who may not be in the know, chia seeds (the same seeds that sprouted into those Chia Pets sold years ago) are an absolute super food! They are packed with protein (all of the amino acids are there), omega-3s, calcium and fiber. Perfect for vegetarians or anyone who is trying to eat well. I bring some home every time I go to the States or request visitors to do the same. In Bangkok, they can be found at places like Radiance Wholefoods and other health food stores (albeit for much more than they would cost in North America or Europe). If you can find them, you should definitely add a tablespoon of chia seeds to all of your baked goods, smoothies, etc.</span></span></div>
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Whenever you can get some good ripe mangoes, make yourself a batch of these muffins! With the very subtle taste of the orange blossom water and the nutritional power of the chia seeds, they are a real winner for breakfast on the go or for a snack with tea or milk. They freeze beautifully as well!<br />
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<b><u><span style="color: red;">MANGO-ORANGE BLOSSOM MUFFINS WITH CHIA SEEDS</span></u></b><br />
Adapted from <i>Cooking Light</i><br />
<i>Makes 12 muffins</i><br />
<br />
Cooking spray or oil<br />
2 cups all-purpose flour<br />
2/3 cup granulated sugar<br />
2 teaspoons baking powder<br />
1/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 tablespoon chia seeds<br />
1 peeled ripe mango, chopped<br />
3/4 cup buttermilk (see note)<br />
1/4 cup butter or margarine, melted<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
2 teaspoons orange blossom water<br />
Brown sugar<br />
<br />
<i>Note:</i> A cool tip if you don't have buttermilk..no need to buy any! Put a tablespoon of lemon juice or white vinegar into a 1-cup measure. Fill with milk (low-fat preferably). Set aside for 5 minutes and then mix. Voila...instant buttermilk! Use 3/4 cup for this recipe and the rest in a smoothie.<br />
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1. Preheat oven to 400 F / 200 C. Spray a 12-muffin muffin pan with cooking spray or oil and set aside.<br />
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2. Combine all of the dry ingredients (flour, sugar, baking powder, baking soda, salt and chia seeds) in a large bowl and mix well.<br />
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3. Make a well in the center and stir in the chopped mango.<br />
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4. Mix the wet ingredients (buttermilk, butter/margarine, egg, vanilla and orange blossom water) in a smaller bowl and blend well.<br />
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5. Pour the wet ingredient mixture into the dry and mix until just moist.<br />
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6. Spoon the batter into the muffin pan and top with a sprinkling of brown sugar.<br />
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7. Bake for 23 minutes or until a fork inserted into the center of a couple of muffins comes out clean. Cool and remove from the pan.<br />
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Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5585494443027843969.post-25963136431228753842013-06-04T10:17:00.001+07:002013-09-12T13:23:22.655+07:00Soba noodle salad with eggplant, mango & tofu<div dir="ltr" style="text-align: left;" trbidi="on">
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Apologies once again for the long silence! But rest assured, dear fellow spice-lovers, that there are good reasons behind it! I have been cooking a fair bit, but these days I'm testing out recipes from cookbooks and some of my favorite blogs rather than being very creative myself. One of the cookbooks I'd been dying to cook from is Yotam Ottolenghi's <i>Plenty</i>, which along with his <i>Jerusalem</i> (co-authored by Sami Tamimi) were gifted to me by Luis on my iPad. <i>Plenty</i> is an ode to vegetables, all kinds of wonderful vegetables, and the global dishes that make use of them (many of which are featured at the <a href="http://www.ottolenghi.co.uk/">Ottolenghi restaurants in London</a>). I'd had my eye on this soba noodle salad with eggplant and mango for the longest time. I mean how could I not, given this delicious combination of flavors (and it doesn't hurt that it's now mango season here in Thailand)! Soba noodles are Japanese noodles made from buckwheat. They are packed with nutrients, and for an added boost of protein I added some fried tofu to my salad (lightly sauteed or pan-fried would work well too). Make this on a Sunday and you'll have a big batch for lunches all week. It would also be great for your summer picnics and BBQs!<br />
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<a name='more'></a><b><u><span style="color: red;">SOBA NOODLE SALAD WITH EGGPLANT, MANGO & TOFU</span></u></b><br />
Adapted from <a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248"><i>Plenty</i> by Yotam Ottolenghi</a><br />
<i>Serves 6-8</i><br />
<i><br /></i>
1/2 cup rice vinegar<br />
3 tablespoons sugar (I used brown)<br />
1/2 teaspoon salt<br />
2 cloves garlic, minced<br />
1/2 - 1 Thai bird's eye chili, seeded and minced<br />
1 teaspoon sesame oil<br />
Zest and juice of 1 lime (2 if your limes are small)<br />
1/4 - 1/2 cup sunflower soil (the original recipe calls for a whole cup which I didn't think necessary)<br />
2 Italian eggplants, diced<br />
8-9 ounces (225 - 250 grams) soba noodles (do not rinse them before use as some suggest!)<br />
1 large ripe mango (but not too ripe!)<br />
Large handful fresh Thai (or Italian) basil, chopped<br />
Large handful fresh coriander, chopped<br />
1 cup (or more) fried, pan-fried or lightly sauteed tofu cubes<br />
1/2 red onion, thinly sliced<br />
Bird's eye or red spur chilies, seeded and chopped (for garnish)<br />
<br />
1. In a small saucepan, mix together the vinegar, sugar and salt and warm until the sugar dissolves, just a minute or so. Remove from heat and add the garlic, chili and sesame oil. Stir well, cool and then stir in the lime zest and juice. Set aside.<br />
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2. In a large pan, warm the oil and fry the eggplant in batches. Place the fried eggplant on a large plate lined with paper towels to absorb the grease, and sprinkle liberally with salt.<br />
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3. While the eggplant is frying, cook the noodles in salted boiling water until <i>al dente</i>, which should take 6-8 minutes. Drain and rinse well under cold water. Shake off excess water.<br />
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4. In a large (very large!) mixing or salad bowl, combine the noodles, eggplant, mango, half of the herbs, tofu cubes, red onion and the dressing. Toss well to mix.<br />
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5. Just before serving, add the additional herbs and the chilies for garnish. Great at room temperature or cold.</div>
Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5585494443027843969.post-10545440538376037382013-04-24T21:25:00.000+07:002013-09-12T13:23:59.385+07:00Yam mamuang (green mango salad) with lemongrass<div dir="ltr" style="text-align: left;" trbidi="on">
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Though it's soon coming up on a year and a half since we've been in Thailand, I still sometimes have to pinch myself to make sure that I'm not dreaming, food-wise (and also beach-wise, sunshine-wise, massage-wise, shopping-wise, rooftop bar-wise and smiling people-wise LOL). There are just no words to describe how amazing Thai food is! And I feel unbelievably lucky to have year-round and cheap access to so much incredible produce that is tough to find and/or very expensive back in Europe or North America...things like tender coconuts, watermelon, pineapples, papayas, Thai basil, lemongrass and of course my ultimate favorite...green mangoes!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Incredible Thai produce - photo by Dawn Cole</i></td></tr>
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The most iconic Thai dish with green mango is undoubtedly <i>yam mamuang</i>, or green mango salad. Lesser known that the more popular <i>som tam</i> (green papaya salad), but in my opinion better! Thus no surprise that it was one of the first Thai dishes that I made upon settling in here (and of course I posted the recipe <a href="http://www.mistress-of-spices.net/2012/02/yam-mamuang-thai-green-mango-salad.html">here</a>). Like most Thai salads (<i>yam</i>), it's a cinch to make...all you need is a mortar and pestle. Today, I decided to add lemongrass to my <i>yam mamuang</i>, to give it a bit of a twist. Ever since having an amazing lemongrass salad at a restaurant here, I've come to appreciate that lemongrass doesn't just have to be pounded and thrown in whole as an aromatic element to dishes...it can very much be eaten...you just have to chop it very finely, separate the rings and then chop even more, as in the picture below.<br />
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This gave a wonderful twist to the salad, as did a touch of tamarind in the dressing (usually only lime juice is added for tartness). Try this the traditional way, with some sticky rice on the side!<br />
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<b><u><span style="color: red;">YAM MAMUANG (GREEN MANGO SALAD) WITH LEMONGRASS</span></u></b><br />
<i>Serves 1-2</i><br />
<i><br /></i>
1 green mango, peeled and shredded or chopped into small matchstick-sized pieces<br />
1 tablespoon chopped shallot<br />
2 tablespoons very finely chopped lemongrass as in the photo (the bottom half of one stalk, outer layer removed)<br />
2 (or more or less, depending on your taste) bird's eye chilies, chopped in half<br />
2 tablespoons roasted peanuts<br />
Juice of 1 small lime (about 2 tablespoons)<br />
1/2 tablespoon tamarind paste<br />
1 tablespoon light soy sauce (or fish sauce for non-vegetarians)<br />
1 1/2 tablespoons palm sugar or brown sugar<br />
Red spur chilies or other red chilies of your choice, for garnish<br />
Fresh coriander, for garnish (optional)<br />
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1. Put the mango, shallot and lemongrass into a bowl.<br />
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2. In a Thai-style mortar (or a large, deep bowl), add the chilies, peanuts, lime juice, tamarind, soy sauce and sugar. Pound everything well (very well!) with a pestle until well mixed and the chilies are broken down and disintegrating. Make sure you really pounded well!<br />
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3. Add the mango, shallot and lemongrass and mix everything well with a large spoon.<br />
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4. Serve in a bowl or plate, garnished with red spur chilies and optional fresh coriander.<br />
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5585494443027843969.post-49305868489767176172013-04-21T19:26:00.000+07:002013-09-12T13:24:18.754+07:00Crêpes à la fleur d'oranger (orange blossom crepes) with orange sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Back when we lived in France and had visitors from the States, I would badger them to bring me all manner of Mexican/Tex-Mex products. Canned black beans, corn tortillas, <i>tomatillos</i>, <i>chipotle</i> chilies in <i>adobo</i>...you name it...all of these random things were either impossible to find in France or super expensive (6 euros for a can of beans, really?). Now here in Thailand, we can find most of those things at OK prices (an exception being <i>tomatillos</i>...any sightings of them in Thailand, anyone?). But what I miss now are some of the Moroccan and other North African products that were a snap to find in Paris, particularly in the Barbes neighborhood where we lived. So when Luis went to Paris last November, I had him toting back <i>harissa</i>, preserved lemons and <i>feuilles de brick</i> (brick pastry sheets...perfect for samosas!). When our friends Marlene, Fatima and Hassna recently visited, I had similar requests of them, including this time <i>fleur d'oranger</i> (orange blossom water), which is quintessentially North African/Middle Eastern and absolutely wonderful!)<br />
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I don't know what's up with the oranges in Morocco and its neighboring countries, but they have no business being so good! I remember the endless glasses of freshly squeezed orange juice that we drank when we visited Marrakesh like it was just yesterday. In this part of the world, orange fruits are cherished but so are orange blossoms, the petals of which are used to make orange blossom water (it sounds better in French...<i>fleur d'oranger</i>). This lovely perfumed water is used in very small quantities to lend a subtle, delicate, flowery note to the many pastries for which the Maghreb and the Middle East is known. You can also sprinkle a few drops over a platter of orange slices garnished with mint for the perfect end to a Moroccan meal (along with some mint tea of course), or work a bit into other desserts like <i>flan</i>, <i>panna cotta</i>, whatever you fancy!<br />
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It's common in the Maghreb and in France to lightly flavor crepe batter with this essence. That's what I did for brunch today (me who basically never makes sweet stuff for brunch) and boy was it ever delicious! Topped with a simple orange sauce perked up with some lime zest and some more <i>fleur d'oranger</i>, this was truly perfect. Try it for brunch or dessert...I can just imagine a couple of the crepes topped with a scoop of vanilla ice cream with some of the sauce ladled on...yum!<br />
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<b><u><span style="color: red;">CREPES A LA FLEUR D'ORANGER (ORANGE BLOSSOM CREPES) WITH ORANGE SAUCE)</span></u></b><br />
<i>Makes 8-10 crepes depending on your crepe size and preferred thickness...we like our crepes on the thick side!</i><br />
<br />
<u>Crêpes</u><br />
1 cup all purpose flour<br />
1 tablespoon sugar (I used brown sugar)<br />
1/4 teaspoon salt<br />
1 1/3 cups milk (I used skim milk)<br />
3 eggs<br />
3 tablespoons melted butter (unsalted)<br />
1 tablespoon <i>fleur d'oranger</i> (orange blossom water)<br />
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1. Mix all of the dry ingredients (flour, sugar and salt) in a large bowl.<br />
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2. Mix all of the wet ingredients (milk, eggs, butter and <i>fleur d'oranger</i>) in another large bowl with a whisk. Whisk well in order to completely break up the eggs.<br />
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3. Pour the wet ingredient mixture into the bowl of dry ingredients. Mix well until you have a smooth batter.<br />
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4. Warm a (preferably nonstick) skillet and grease it with a bit of butter (on the back of a paper towel is perfect). Using a ladle, pour in a ladle full of the crepe batter. Let it cook for about a minute on the first side, then flip it with a spatula and cook a couple of minutes more.<br />
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5. Keep the finished crepes on a plate covered with a lid to keep them warm.<br />
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<u>Sauce</u><br />
1 cup orange juice (preferably freshly squeezed, otherwise from the store will do)<br />
2 teaspoons sugar (perhaps a bit more if you're using fresh juice)<br />
Zest of 1/2 lime<br />
Few drops <i>fleur d'oranger</i> (orange blossom water)<br />
1 tablespoon butter (preferably unsalted)<br />
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1. In a small saucepan, mix together the orange juice, sugar, lime zest and <i>fleur d'oranger</i>. Bring the mixture to a boil and then simmer on medium heat for about 15 minutes or until it thickens. I was a bit impatient so I didn't let it reduce as much as I should have!<br />
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2. Mix in the butter and let it melt. Stir and remove from heat. Ladle the sauce over your crepes. Garnish with some fresh orange segments and mint leaves if you wish (I didn't have any)<br />
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5585494443027843969.post-24792545959366258712013-04-12T23:45:00.000+07:002013-09-12T13:24:42.341+07:00Tomato rice, South Indian style!<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi, dear friends! My sincere apologies that things have been sooo quiet around here! I really can't believe that it's now been over 2 months without a single post. Let's just say that life has been keeping me very busy (and a bit tired) as of late! And another reason for the silence...my parents were in town, with my mom staying in total for about a month. She took over the kitchen, so I basically didn't do any cooking at all! Though I missed concocting new dishes and sharing them with all of you, I definitely wasn't complaining eating all of her yummy food. Case in point: the classic South Indian tomato rice (known in Tamil as <i>thakkali sadham</i>), one of my all-time favorites, a simple and delicious example of comfort food that you all must try! Like other South Indian prepared rice dishes such as lemon, tamarind or yogurt rice, it's absolutely delicious!<br />
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This is the ultimate lunchbox dish, making its way into <i>tiffin</i> carriers across India along with a dry vegetable curry of some sort, a <i>papad</i> and often another rice dish such as yogurt rice (<i>thayir sadham</i>). Given its portability, it's perfect to take on a picnic or wrapped up in banana leaves for a train journey (I have a vague memory of enjoying it in this way while on a trip as a kid). When eating my mom's tomato rice this time around, I got to thinking that many cultures have a version of tomato rice...everything from Mexican rice to the Turkish bulgur <i>pilaf</i> made with tomato to tomatoey versions of Italian <i>risotto</i>. Not surprisingly, I love them all...probably because they remind me of South Indian tomato rice! Though this dish is perfection as is, I might try to make it with bulgur or quinoa or another whole grain sometime for additional fiber. Will let you know how that comes out, but in the meanwhile make this classic South Indian tomato rice ASAP!<br />
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<b><u><span style="color: red;">TOMATO RICE, SOUTH INDIAN STYLE</span></u></b><br />
<i>Serves 3-4 along with a vegetable curry and other rice dish</i><br />
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1 cup long-grain rice (preferably Basmati or jasmine)<br />
1 tablespoon canola or vegetable oil<br />
1/2 teaspoon cumin seeds<br />
1 tablespoon broken cashew pieces<br />
1 medium to large onion, chopped<br />
1 inch piece of ginger, grated or finely chopped<br />
2 big or 6 small tomatoes, chopped<br />
1/2 teaspoon (or to taste) chili powder<br />
1/2 teaspoon turmeric powder<br />
1/2 teaspoon coriander powder<br />
1/2 teaspoon cumin powder<br />
1/2 teaspoon <i>garam masala</i><br />
Salt, to taste<br />
Fresh chopped coriander, for garnish<br />
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1. Cook the rice, ensuring that the grains are separate and not sticky. After the rice is cooked, fluff with a fork and leave it open in order to cool off, fluffing it a bit more every now and then.<br />
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2. In a large saucepan, heat the oil over medium heat. Once it is warm, add the cumin seeds. After they begin to pop and become fragrant, add the cashew pieces. When the cashews become golden, add the onions and saute until translucent.<br />
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3. At this point, add the ginger and saute a bit more, followed by the tomatoes. Mix well and saute. Mash the tomatoes slightly with the back of your cooking spoon.<br />
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4. Add all of the spices and saute the mixture well until it forms a thick paste. Add salt to taste and coriander and mix well, removing from heat.<br />
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5. Mix together your tomato mixture along with the cooked rice. Make sure that the rice is well-mixed, with the tomato mixture coating every grain. Add more salt and/or a bit of oil, if needed.<br />
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5585494443027843969.post-80146326506172463912013-02-11T00:15:00.001+07:002013-09-12T13:25:07.615+07:00Vegetarian Potstickers<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy Lunar New Year to all of you! In many parts of Asia, today marks the advent of the Year of the Snake. Though the Thai New Year (<i>Songkran) </i>falls in April, the Chinese New Year as it's often called is a pretty big deal here, particularly among the Thai-Chinese community of which there are many in Bangkok. While we didn't make it to Chinatown to check out the festivities (too much work!), I decided to try my hand at making potstickers for the first time to mark the occasion.<br />
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Dumplings are known as <i>jiaozi</i> in Chinese, and the pan-fried version is often referred to as potstickers in North America. The traditional filling is either ground meat (typically pork or beef) or thinly julienned vegetables. Apparently <i>jiaozi</i> are a typical food eaten on Chinese New Year, though I had no idea about that when I made these (thanks, Wikipedia!). Instead of vegetables, I tried to replicate the meat version by using dried and rehydrated soy crumbles cooked with onion, garlic, ginger, soy sauce, <i>sriracha</i> sauce and sesame oil.<br />
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This stuffing went into Japanese <i>gyoza</i> skins, which are readily available here and undoubtedly also elsewhere at Asian groceries or in the international refrigerated food aisle of major supermarkets. <i>Wonton</i> skins could be used in a pinch I suppose, though I highly recommend trying to get <i>gyoza</i> skins if you can. The pack that I bought had 24 skins, though I had filling enough for at least 40 or so. The rest of the filling went into the freezer to be used for a future batch. I thought that these were very tasty, though Luis said that the filling was a bit dry. Some shredded cabbage and/or carrot could be added and would surely add some moisture. Try these alongside the tangy dipping sauce to welcome the Year of the Snake! <br />
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<b><u><span style="color: red;">VEGETARIAN POTSTICKERS</span></u></b><br />
<i>Makes 40 potstickers</i><br />
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<i><u>Dipping Sauce</u></i><br />
In a small bowl, combine 1/3 cup low-sodium soy sauce, 1 teaspoon rice wine vinegar, 2 teaspoons sugar, 1 tablespoon water, 1-2 chopped scallions and hot chili flakes, to taste. All quantities are approximate and you can adjust to your taste. Set aside.<br />
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<i><u>Potstickers</u></i><br />
3/4 cup soy crumbles (dried or frozen)<br />
1 tablespoon canola oil<br />
1/2 white onion, chopped fine (1/2 cup chopped)<br />
2 garlic cloves, chopped fine<br />
1 tablespoon finely chopped fresh ginger<br />
1 tablespoon low-sodium soy sauce<br />
1 tablespoon <i>sriracha</i> sauce<br />
1 teaspoon sesame oil<br />
2 tablespoons chopped scallions<br />
Pack of <i>gyoza</i> skins<br />
Egg wash or water mixed with a bit of cornstarch, for sealing<br />
2 tablespoons (or more) canola oil<br />
1/2 cup vegetable or mushroom broth<br />
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1. If using dried soy crumbles, soak them in water for 5-10 minutes. Drain, squeeze out any excess water and set aside.<br />
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2. In a wide pan, warm the canola oil over medium heat. Add the onion, garlic and ginger and saute until just beginning to turn golden.<br />
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3. Add the soy crumbles and mix well. Cook for about 2-3 minutes.<br />
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4. Mix in the soy sauce and <i>sriracha</i> sauce, stir well and cook for an additional 5 minutes or until the soy crumbles are cooked.<br />
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5. Turn off the heat. Add the sesame oil and the chopped scallions and stir well. Remove the mixture from heat and allow it to cool to room temperature.<br />
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6. To form your potstickers, work with one <i>gyoza</i> skin at a time (keeping the others covered with a damp towel). Place about 1/2 teaspoon of the mixture onto the center of each skin. Fold to close and seal the edges with egg wash or water-cornstarch mixture. Crimp the edges with a fork. Repeat with remainng <i>gyoza </i>skins.<br />
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7. Warm canola oil in wide pan. Place as many potstickers as will comfortably fit into the pan. Fry for about 2-3 minutes until golden and then flip and do the same for the other side. Remove from pan and place on a plate lined with paper towels (to soak up any excess towels). Repeat until all of your potstickers are cooked.<br />
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8. Place all of the potstickers back into the pan and cover with the broth. Cover the pan and cook for 5 minutes. Remove the potstickers and serve on a pretty serving plate or platter with the dipping sauce.<br />
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Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-5585494443027843969.post-2826375466517722242013-02-05T00:53:00.001+07:002013-09-12T13:26:02.502+07:00Spicy pumpkin & edamame samosas with sweet chili-yogurt sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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I have a little confession to make. Shhhh...here it goes....I've never made my own <i>samosa</i> dough. I love making <i>samosas</i> of all different types (such as the traditional potato & pea as well as <a href="http://www.mistress-of-spices.net/2010/10/chili-paneer-samosas.html">my special chili <i>paneer</i> version</a>), but I've never bothered with the process of mixing and rolling my own dough. Before you start questioning my Indian girl credentials, let me tell you why. It's all because after I moved to Paris, I discovered the joys of brick pastry, or <i>feuilles de brick</i>. Also known as <i>warka</i>, brick is a wafer-thin pastry dough that originates from the Maghreb (North Africa) but which has become a common supermarket product in France, which is home to many immigrants from this part of the world. Usually sold in circular sheets, brick pastry is usually used to wrap fillings such as meat, tuna or eggs and is typically then fried. I discovered in France that brick pastry is super easy to fold and work with and makes for perfectly light, crispy <i>samosas</i>...just the way I like them! And better yet, <i>samosas </i>made with brick can be baked rather than fried, yielding equally crispy, delicious results without the guilt.<br />
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Though I've never seen brick pastry here in Thailand, I always request friends visiting from France to bring us several packs. They freeze perfectly well and don't even need to be defrosted or thawed. If you don't have access to brick pastry, I've found that spring roll wrappers make a fine substitute and give you that same light, crispy texture for your <i>samosas </i>(though they are admittedly better for frying than baking). If you <i>are</i> going to use brick pastry sheets, it's quite a cinch to form <i>samosas</i> out of them...as you can see!<br />
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I came up with the idea of pumpkin & edamame <i>samosas</i> for our Christmas dinner last year. For one thing, Japanese pumpkin is readily available and super cheap here. And beyond that, I love the slight sweetness of the pumpkin (butternut squash or sweet potatoes would make fine substitutes) mixed with the complexity of the spices and the heat of the chili powder which goes in the filling. The mixture of sweet and spicy always works for me!<br />
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Upon reaching for the bag of frozen green peas which we usually have in our freezer, I discovered that we were all out on that particular day. But as usual, we did have a nice bag of frozen edamame pods. In case you don't know, edamame are simply immature soybeans in their pod. In my opinion, there's no more satisfying and easy snack than lightly boiled (or steamed) edamame pods dusted with some sea salt and chili flakes. Edamame are packed with protein and fiber...and guess what...the shelled beans kind of look like bigger, flatter green peas. So lo and behold...the pumpkin and edamame <i>samosas</i> were born!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJwl0CTQMacg6MkMCwYxpBNgOyU4T-Cqup-UjJNFjwLXllJ4CBig24Lakdcqs6KjGNclFBXPMC6enPNUpzuXSr5yNTfqCrTookej4XbTn1JjfA5_iiBP3IHXt_XujkRDW4ZMOG_9f4Jg/s1600/edamame+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJwl0CTQMacg6MkMCwYxpBNgOyU4T-Cqup-UjJNFjwLXllJ4CBig24Lakdcqs6KjGNclFBXPMC6enPNUpzuXSr5yNTfqCrTookej4XbTn1JjfA5_iiBP3IHXt_XujkRDW4ZMOG_9f4Jg/s640/edamame+collage.jpg" width="640" /></a></div>
<br />
These were such a big hit at Christmas that I made them again this weekend for visiting friends. Just like last time, I served them with the simplest sauce ever...a mix of plain yogurt and Thai sweet chili sauce. Thai sweet chili sauce is readily available in the "Asian" section of most major grocery stores, and is more sweet than it is spicy. You could also make your own using <a href="http://shesimmers.com/2009/02/how-to-make-thai-sweet-chili-dipping.html">this great recipe from Leela of She Simmers</a>. Something about the sweetness of the sauce mixed with the tang of the yogurt makes for the perfect dipping sauce. Everyone asked for the recipe and couldn't believe that it was really just yogurt and sweet chili sauce mixed together in whatever proportions you see it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbG-jkMi-u5kC9QYHzG1_HzDSQcOLPkOemsRzZLHeK1uGnFGYDibvYrBaF2QGC3cMFjpGy9iNvH3OpRG8KyNW6jvkT-oXoElSa5kCKX4kBQas5d3gczbGDfbZhoKW5ab8ncZu7oghg5UY/s1600/529629_10151285452721547_176457972_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbG-jkMi-u5kC9QYHzG1_HzDSQcOLPkOemsRzZLHeK1uGnFGYDibvYrBaF2QGC3cMFjpGy9iNvH3OpRG8KyNW6jvkT-oXoElSa5kCKX4kBQas5d3gczbGDfbZhoKW5ab8ncZu7oghg5UY/s640/529629_10151285452721547_176457972_n.jpg" width="640" /></a></div>
<br />
Sprayed generously with cooking spray, these <i>samosas</i> cook up perfectly in the oven. Just make sure to watch them carefully as the brick pastry in particular browns very quickly. I stepped away for a few minutes and got burnt edges! It didn't much matter though, as they were still delicious. Try them for your next party!<br />
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<div class="MsoNormal">
<b><u><span style="color: red;">SPICY PUMPKIN & EDAMAME SAMOSAS WITH SWEET CHILI-YOGURT SAUCE</span></u></b></div>
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<i>Makes 20 samosas</i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
1 cup frozen edamame pods<o:p></o:p></div>
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1 1/2 tablespoons canola oil<o:p></o:p></div>
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1/2 tablespoon cumin seeds<o:p></o:p></div>
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1/2 tablespoon fennel seeds<o:p></o:p></div>
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1/2 large onion, chopped<o:p></o:p></div>
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2 cloves garlic, minced<o:p></o:p></div>
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1 inch piece ginger, grated<o:p></o:p></div>
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500 grams pumpkin, butternut squash or sweet potato, chopped
into chunks (about 2 1/2 cups)<o:p></o:p></div>
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1/2 cup water<o:p></o:p></div>
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1/2 teaspoon cumin powder<o:p></o:p></div>
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1/2 teaspoon coriander powder<o:p></o:p></div>
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1/2 teaspoon chili powder (or to taste)<o:p></o:p></div>
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Salt, to taste<o:p></o:p></div>
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10 sheets of brick pastry or 20 spring roll wrappers<o:p></o:p></div>
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Egg wash<o:p></o:p></div>
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Cooking spray or oil in a spray/mister bottle<o:p></o:p></div>
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Plain yogurt of your choice (Greek, Bulgarian, normal,
fat-free, etc.)<o:p></o:p></div>
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Thai sweet chili sauce<o:p></o:p></div>
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<br /></div>
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<span style="text-indent: -0.25in;">1. </span><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Boil edamame pods in a pot of salted water. Normally
you need only boil about 5 minutes. Drain and rinse and remove the beans from
the pads. You should have about 1/2 cup of beans. Set aside.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">2. In a wide saucepan, warm the oil over medium
heat. Add the cumin and fennel seeds and allow them to just start popping.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">3. Add the onion, garlic and ginger and sauté until
the onion is translucent.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">4. Add the chopped pumpkin and 1/4 cup of water. Stir
well and cook until the pumpkin begins to soften, about 5 minutes.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">5. Add another 1/4 cup of water and the cumin,
coriander and chili powders and salt to taste. Stir well. Cook until the
pumpkin is quite soft, about 5-10 minutes depending on your stove.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">6. In the saucepan, mash the pumpkin with a potato
masher. Mix in the edamame beans. Set the mixture aside to cool.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">7. Preheat oven to 200 C / 375 F.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">8. Once the mixture has cooled down to room
temperature, stuff into the brick pastry sheets or spring roll wrappers. If
using brick pastry, see the pictorial above.</span><span style="text-indent: -0.25in;"> Seal the
edges of your <i>samosas</i> with egg wash.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
<div class="MsoNormal" style="text-indent: 0px;">
<span style="text-indent: -0.25in;">9. Place the <i>samosas</i> on a baking sheet or tray
greased with cooking spray or oil from a spray/mister bottle. Spray a generous amount of additional
oil on top of the samosas.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">10. Place into the oven and bake until just lightly
golden brown on one side (stay closeby as this usually happens quite fast…no
longer than 5 minutes in most cases). Flip on the other side and spray with
additional oil and bake for 5 minutes or until golden on the other side. Remove
from oven.</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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<span style="text-indent: -0.25in;">11. Mix the yogurt and sweet chili sauce in a small
bowl (no specific quantities here…adjust to your personal preference to get the
right mix of tangy and sweet) and serve alongside the warm <i>samosas</i>. </span><br />
<span style="text-indent: -0.25in;"><br /></span>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5585494443027843969.post-7258835489834301202013-01-29T07:34:00.000+07:002013-09-12T13:26:41.123+07:00Southwestern saffron rice and beans (the perfect lunch!)<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I don’t know about anyone else, but lunch during the week is
always a bit of a conundrum for me. We have a canteen at work that serves good,
cheap Thai food. You can get things like fried rice, chili noodles, omelets and
tom yum noodle soup made to order or choose from whatever selections they have
that day…for vegetarians that includes things like stir-fried pumpkin with egg,
steamed vegetables, <a href="http://www.mistress-of-spices.net/2012/12/thai-stir-fried-eggplant-with-basil.html"><i>phat makeua yao </i>(Thai eggplant with basil)</a> and on Thursdays, <i>som tam</i> (green papaya salad). So I’m
quite lucky in that respect. But sometimes I get sick of the canteen, and it’s
admittedly not the healthiest of eating options. There are tons of restaurants
all around my office, but I’m usually quite pressed for time at work and thus
not always in a position to go out, and nor do I want to spend the money. So
recently, I’ve gotten back into the habit of regularly bringing my lunch to
work, which I used to do all the time in other places I’ve lived. Though so simple to do, I love the feeling of accomplishment that comes with making and bringing my lunch, especially when colleagues seem amazed that I am organized enough to do so!<br />
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<o:p></o:p></div>
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<br /></div>
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</div>
<a name='more'></a><div class="MsoNormal">
Oftentimes, it’s leftovers from the night before’s dinner,
but sometimes I like to make up a batch of something and take it for lunch for
a couple of days. I’ve really been into grain salads recently, but last night I
just remembered an old favorite of mine…this ridiculously simple mix of <a href="http://www.mahatmarice.com/en-us/products/2/SaffronYellow.aspx">Mahatma brand saffron rice</a> (I had a pack from my last trip to the States), canned
beans, tomatoes and whatever else you fancy. This dish is super nostalgic for
me, as the Mahatma saffron rice was a staple food for me back in college days.
Of course it’s processed and high in sodium (as are all prepared rice mixes),
so ideally you can and should cook up your own rice or other grain of choice. But
when you’re pressed for time, this Southwestern-flavored dish will really hit
the spot…especially as it can be reheated or eaten at room temperature. Add
some carrot sticks and a fruit yogurt of your choice and you’ve got a perfectly
balanced lunch, one that will banish any midday eating dilemmas that you might
have! If you have any leftovers by the way, try it as a topping for nachos
along with some grated cheese, sour cream and guacamole. It sounds weird but
trust me it’s awesome!<o:p></o:p><br />
<br />
I'll be sharing more lunchbox dishes such as these...and I'd love to hear your lunch ideas as well!</div>
<div class="MsoNormal">
<b><u><span style="color: red;"><br /></span></u></b></div>
<div class="MsoNormal">
<b><u><span style="color: red;">SOUTHWESTERN SAFFRON RICE AND BEANS</span></u></b></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<i>Serves 2 or makes 2
lunches</i><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 (10 ounces) packet of Mahatma brand saffron rice or other
packaged rice of your choice (any kind)</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
1 (15 ounces or 400 grams) can of kidney beans, drained and
rinsed<o:p></o:p></div>
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1/2 of a (14 ounces or 400 grams) can of chopped tomatoes<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons corn salsa (I prefer <a href="http://www.whatsgoodattraderjoes.com/2011/05/trader-joses-corn-and-chile-tomato-less.html">Trader Joe’s Corn and Chile Salsa</a>) or corn
kernels<o:p></o:p></div>
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2 tablespoons canned diced green chilies<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon cumin powder<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons fresh chopped coriander<o:p></o:p></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
<div class="MsoNormal">
<span style="text-indent: -0.25in;">1. Cook the rice according to package directions
(feel free to omit the fat).</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="text-indent: -0.25in;">2. Mix rice and everything else in a large bowl.
Stir well and pack your lunches!</span></div>
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<span style="text-indent: -0.25in;"><br /></span></div>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5585494443027843969.post-10240750373623748062013-01-20T15:51:00.000+07:002013-09-12T19:11:29.617+07:00Pan-fried tofu with tangy Thai sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Not too long ago, I discovered a delightful Korean cooking website called <a href="http://www.maangchi.com/">Maangchi</a>. Since I've really been into Korean food since my trips to <a href="http://www.mistress-of-spices.net/2012/10/scrumptious-seoul.html">Seoul</a> last year, I've been digging Maangchi's cute videos (which she's been posting on YouTube since 2007), yummy recipes and excellent explanations of Korean ingredients. She has a dedicated section of vegetarian dishes, including various <i>banchan</i> (side dishes) which are the real highlight of Korean cuisine, in my humble opinion. One of my favorites is her recipe for <a href="http://www.maangchi.com/recipe/2-tofu-side-dishes">pan-fried tofu with spicy sauce</a> which was the inspiration for this delicious tofu dish.<br />
<br />
<a name='more'></a>Maangchi's version is decidedly Korean in flavor, with a sauce of garlic, scallion, soy sauce, sugar, chili flakes and sesame oil. If you like Korean food (or Asian food in general), you must make this! If you have any leftover sauce, try mixing it into scrambled eggs for a real special breakfast, as I did this morning. But I do live in Thailand after all, so decided to make a Thai version, with a sauce of lemongrass, garlic, bird's eye chili, ginger, lime juice and other Thai flavors. The result? Absolutely delicious! I particularly loved the taste of fresh lemongrass in the sauce. You want to use only the white portion of the stalk and to chop it very finely, first into rings and then into little shreds (separate any rings that don't chop neatly with your fingers).<br />
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I only used half a pack of tofu, but had enough sauce for an entire block (I'll just have to find something to do with the leftover sauce...though it's so good that I feel like I could just drink it!). Go for firm or extra-firm tofu, though a softer variety would be fine too (just make sure to avoid silken tofu). This makes the perfect snack, appetizer or side dish to accompany fried rice, noodles or anything else that your heart desires.<br />
<br />
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<br />
<b><u><span style="color: red;">PAN-FRIED TOFU WITH TANGY THAI SAUCE</span></u></b><br />
<i>Serves 2-4 as a snack, appetizer or side dish</i><br />
Inspired by Maangchi<br />
<br />
300-400 gram (10-14 ounce) pack tofu (preferably firm or extra-firm), drained and washed<br />
1 tablespoon canola or sunflower oil<br />
1 stalk lemongrass, white part only, finely chopped (about 1 1/2 tablespoons chopped)<br />
1 clove garlic, finely chopped<br />
2 small bird's eye chilies, finely chopped<br />
1 tablespoon mushroom sauce or light soy sauce (or fish sauce for non-vegetarian version)<br />
1 tablespoon fresh lime juice<br />
1 teaspoon sugar<br />
1/2 teaspoon sweet chili sauce<br />
1/2 teaspoon soy sauce (preferably low sodium)<br />
1 tablespoon freshly chopped coriander<br />
1 inch piece ginger, finely grated<br />
Fried shallots or onions, for garnish (optional)<br />
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1. Wrap the drained and washed tofu in paper towels to absorb excess water. Place a bowl or other light weight on top and let rest for 5 minutes.<br />
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2. Unwrap the tofu and chop into two blocks. Slice into thin rectangle shapes. Each block should yield about 8 rectangles, or 16 rectangles total.<br />
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3. Warm the oil in a large pan over medium-high heat.<br />
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4. When oil is hot, place the tofu slices onto the pan. Fry for 5-7 minutes on one side until golden brown, then flip and do the same on the other side.<br />
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5. While the tofu is frying, mix all of the rest of the ingredients in a small bowl to make the sauce.<br />
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6. When tofu has finished frying, place onto a paper towel-lined plate and blot with additional paper towel to absorb oil.<br />
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7. Arrange vertically on a serving plate and spoon the sauce on top. Top with fried shallots or onions, if desired. Eat right away.<br />
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