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From the category archives:

Dinner

Curry Carrot Soup

by Emma on February 20, 2012

in Dinner,Soup,Vegan

Carrot Soup.

I’m trying to think if I’d ever had carrot soup before…. Hmm… I think so. Surely.

Mainly I was trying to think of something to pair with curry. Because I L-O-V-E curry. (You’re suppose to say each letter, rather than simply saying love, just so you know.)

Carrots are orange. So there you have it.

What? Oh, you don’t pick out your food by color, only outfits.

Huh? Flavor combining has nothing to do with colors. Different senses, what?

Well, E-X-C-U-S-E me. (See the above note for reading directions.)

All I’m saying is: if you like curry, and the color orange, and soup then go with me here. Geez.

Curry Carrot Soup, makes 2-3 servings

Needed: 1/2 yellow onion, 2 tablespoons olive oil, 1 lb carrots (I used baby carrots), 2-3 cups vegetable or chicken stock, 1 tablespoon toasted curry powder, a sprinkle of cumin, a sprinkle of salt and pepper and maybe some greek yogurt to garnish.

Toast the curry powder until fragrant, set aside. Chop up the onions and carrots. In a pot over medium heat saute the onions in the oil until they begin to soften. Add in the carrots and continue to cook until tender. Now pour in the stock and spices and cook until the onions and carrots are very tender and starting to… well… sort of decompose a little, 15 minutes or so. Using an immersion blender (or carefully pouring the liquid into a food processor or blender, in batches probably) puree until soup is… uh… soupy. Serve hot with a little greek yogurt and some bread for dipping.

xo. Emma

19 comments

Fried Ravioli

by Emma on January 31, 2012

in Dinner,Side Dishes,Snacks

Patience.

It’s a virtue. Sure, sure. I get it. But can I just be honest for a sec? Patience is SUCH a drag. It is WAY more fun to get what you want right when you want it.

Waiting around for something you want is not the most fun thing ever. In fact I’d put it pretty low on the list of things I’m hoping will happen this week. Real low.

But, it’s probably good to recognize that if you’re at a place in your life that requires some patience… all that really means is that something you want is probably headed your way. You just have to wait a little bit. And really, if something really great is on its way to you and you’re totally complaining and mopping around because you have to wait for it. Well, that doesn’t really look good for you, now does it.

Not that I’m guilty of this. Ever. Oh, no, not me.

I’m not just talking about fried ravioli here. You probably guessed that. You’re smart, I can’t fool you. But it does sort of relate, in that this is more a lesson in patience than a recipe. Fried ravioli is a process. If you get impatient half-way through you will not make fried ravioli, you’ll just have regular ravioli. Which is no great tragedy… but, fried is pretty fun. Just saying.

Fried Ravioli, make as much as you like.

For the ravioli you need: wonton wrappers, ricotta cheese and herb cheddar. You can fill these with anything you like, this is just what I used. You do your thing.

Mix up the filling and spoon a tablespoon or so in a wonton wrapper. Dab a little water on the edge and fold it up, making sure to not have big air pockets inside your ravioli. Set them aside as you fill them, so not stack them as they will stick.

Once you have filled them all boil them in salted water for 2-3 minutes. Remove with a slotted spoon and let dry on a cooling rack. Do not lay them on paper towels at this stage, because they will stick. (These guys have a real sticking tendency!)

Next we need to bread them to do this you need: flour, egg, and bread crumbs (I used Panko).

Dip a cooked ravioli in some flour. Then into the egg (whisk your egg first). Then into the bread crumbs, trying to fully coat the ravioli. Once they are breaded, fry them in hot oil (I used canola) for 3-4 minutes, flipping in between.

Serve with marinara sauce. These make an awesome snack or appetizer, or meal with a big salad on the side.

xo. Emma

23 comments

Pasta alla Vodka

by Emma on January 30, 2012

in Dinner

I had seen this recipe (or, I guess, versions of this recipe anyway) around the ole’ internets. Here and there. And I always thought the same thing: Why the heck would you put vodka in pasta sauce?

Why?

Vodka… in pasta sauce.

I get wine. Wine in sauce totally makes sense. You drink wine with pasta. It’s a thing.

Yeah, you could totally drink vodka with pasta too… sure. It just doesn’t seem like the intuitive thing. That’s all.

My point is, I was skeptical. I was skeptical that this wouldn’t taste like a bad cocktail. I was skeptical that this was something that should be paired together over pasta; vodka and tomatoes. Weird couple. And you know what, I’m just going to say it: I was a little skeptical of the motives of this recipes’ original creator. I mean…. why did they decide to put vodka in their pasta sauce… what made them think to do that… is this the sort of person I should trust for dinner ideas… I’ll let you work that one out.

But then one night, I was out. And I was with a friend, eating somewhere I had never been. And there wasn’t much on the menu that I was feeling. So I got the soup. Which happened to be a tomato soup, that had vodka in it. And. It was pretty delicious. So I recanted my skepticism and…. I made pasta.

Pasta all Vodka, recipe (barely) adapted from here.

Needed: 16 ounces dried pasta (any kind you like), 28 ounce can of whole tomatoes, 2-3 tablespoons olive oil, 1 tablespoon minced garlic, 1/4 cup chopped yellow onion, 1 tablespoon tomato paste, 1/2 teaspoon red pepper flakes, 1/4 cup vodka, 1/3 cup cream, and fresh basil for serving.

Cook your pasta according to the directions, or if you feel confident enough don’t even look at those directions. Tempt fate.

While the pasta is cooking, heat the oil in a sauce pan. Sautee the onions until they begin to soften then add the garlic. Drain the tomatoes of the juices (reserve them as you may find that you want to add it in later if you think the sauce is too thick). Add the tomatoes, tomato paste, red pepper flakes, vodka and cream. Cook for 4-5 minutes, letting everything mingle. Get to know each other. Now you need to blend up the sauce. I do this using an immersion blender (love my immersion blender!) but you could also do this in batches in a blender, or for a more rustic sauce simply use a large wooden spoon to crush the whole tomatoes against the side of the pot.

Once the sauce is blended and hot, serve over warm pasta with a few ribbons of fresh basil. Do it.

xo. Emma

26 comments

Asparagus Soup

by Emma on January 10, 2012

in Dinner,Soup

This soup is very green. Like sci-fi, alien green. Like, totally-good-for-you green. Like, I thought about calling it Green Machine Soup but feared a suit from the Naked Juice company.

Because I’m sure they all read my blog…. I’m sure of it.

Asparagus is probably my second favorite vegetable right now (Brussels Sprouts takes first place, obvs). My uncle, who is an amazing chef, made an asparagus soup for a starter on Christmas Eve and I’m still swooning over it. So I had to give it a go.

Plus, soup is my favorite way to eat vegetables in the winter. It’s hot and filling and you can dip bread in it. Warm-fresh-from-the-oven bread. So that’s double hot, if you’re counting. And I am as I tend to wear two layers of socks all winter, like a total baby.

Asparagus Soup, makes 3-4 servings.

Needed: 2-3 tablespoons olive oil, 1/2 a yellow onion, 2 tablespoons minced garlic, 2 lbs asparagus, 1 can vegetable stock (low sodium), 1/2 cup cream, 1 lemon, salt and pepper.

In a large pot or dutch oven heat the olive oil over low/medium heat. Chop up the onion, mince the garlic and trim and chop up the asparagus (prep the veggies). Saute the onion in the oil, season with a little salt and pepper. Once it begins to soften add in the garlic and asparagus. Continue to cook until the asparagus begins to turn bright green. Add in the stock and cook for another 3-5 minutes.

Now use an Immersion blender to carefully liquefy everything. You can also do this in a food processor or traditional blender, working in batches and being really carefully as you move hot liquids around. Once everything is blended add in the cream, taste and add any more salt and pepper. Squeeze in some lemon juice just before serving.

Enjoy! xo. Emma

28 comments