Tag Archives: shiny tomato

Carrot Lemongrass Coconut Soup via Shiny Tomato

My friend Bonnie and her sister are the beauty and the brains behind Shiny Tomato recipes. Visiting their web site is almost as good as being in Bonnie’s house which has this fantastic, warm, fuzzy, Mad Men feel to it. So much so you almost never want to leave especially after having one or more of her delicious cocktails:) Last year she hosted a cheese fondue extravaganza – be still my beating heart. Cheese fondue, you say? 

But this post isn’t about cheese fondue. This is about a fabulous Carrot Lemongrass Soup she posted which I tried and which I can now attest to its amaze-a-ball-ness (a word borrowed from Pearlie which I am now going to own). 

 

 

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Carrot Lemongrass Coconut Soup

  • 8 cups stock
  • 6 lime leaves (fresh, dried or frozen)
  • 2 TBSP vegetable oil
  • 1 yellow onion diced
  • 1 TBSP coarse salt
  • 3 lemongrass stalks (I have used the stuff you can buy in a tube)
  • 5 cloves garlic
  • 3 TBSP Thai red curry paste
  • 1 TBSP coriander seeds, ground
  • 2 lbs carrots, roughly chopped
  • 1 can coconut milk
  • 2 tsp sambal oelek (or some hot chili sauce)
  • 1 tsp minced lime zest
  • Juice 1 lime
  • Chopped cilantro leaves
  • Plain yogurt (if desired)
  1. Heat the stock while you prepare the soup ingredients. Add the lime leaves & keep warm.
  2. Prepare the lemongrass by cutting the stalk 4” from the root end. Get rid of the top and peel the outer layer from the bottom piece. Using a broad bladed knife, smash the lemongrass. Mince & set aside.
  3. Heat oil in a soup pot over medium heat. Add onion & 1 tsp salt. Cook onions until translucent.
  4. Add minced garlic, ginger, lemongrass, curry paste & coriander; sauté & stir for 5 minutes.
  5. Stir in the chopped carrots & remaining salt (2 tsps). Sauté for several minutes, then pour in hot stock.
  6. Bring to a boil & simmer until the carrots are soft (about 15 min).
  7. Remove lime leaves & puree with hand blender/food processor until smooth. Whisk in coconut milk, sambal oelek &simmer gently for 15 minutes.
  8. Just before serving, add lime zest, juice & season to taste with salt or more sambal.
  9. Garnish each bowl with freshly chopped cilantro leaves & a spoonful of yogurt.
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Filed under Asian - Curries, Recipes, Soups

Gluten-Free Dairy-Free Triple Ginger Ginger Cookies via @ShinyTomato

Triple Ginger Cookies

Triple Ginger Cookies

These cookies are a Gluten Free adaption from my friend Bonnie who posts all kinds of delicious things over at her and her sister’s blog called Shiny Tomato.

Wheat-eaters visit Shiny Tomato for the details – there are a few important differences for the GF crowd.

Triple Ginger Cookies
Adapted from Bon Appetit and taken from Shiny Tomato:)

  • 2 cups Bob Redmill  flour
  • 1/2 tsp xanthan gum
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Quatre Épices, or a combination of baking spices (nutmeg, allspice, cardamom)
  • 1/2 teaspoon salt
  • 1 cup sugar (I used brown sugar)
  • 3/4 cup softened butter (I used Earth Bound spread)
  • 1/4 cup molasses
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 cup chopped crystallized ginger
  • Sugar (for rolling)

Preheat oven to 350°F. Spray baking sheet with non-stick spray. Whisk first 6 ingredients together in a medium bowl. Using an electric mixer, beat the sugar and Earth Bound  in large bowl until fluffy. Beat in molasses, vanilla, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.

Refrigerate for an hour to stiffen dough. Fill small shallow bowl with sugar. Shape 1 teaspoonful of dough into ball; roll in sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.

Bake cookies for approximately 11to 12  minutes until golden and dry-looking. Cool on sheets. Alternately, you can freeze the dough and roll it into balls later after un-thawing it.

Enjoy! I love the bits of candied ginger in these!

Thanks Bonnie!

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Filed under Desserts and Cakes, gluten-free, books, Recipes

Kale Salad with Chick Peas, Feta, Artichoke Hearts & Tomatoes From Shiny Tomato

I got this recipe from my friend Bonnie over at Shiny Tomato and it was fantastic. I love kale but I usually cook it and have never considered using it as a salad. Well, surprise surprise, this sturdy green veg stands up to the artichokes, feta and other goodies in this salad. The only change I made was to add avocado and a little sliced red onion.

Here are the ingredients:

Kale Salad with Chickpeas and Artichokes
1 bunch of kale, torn into bite size pieces
Marinated artichokes, chopped roughly
1 cup of rinsed canned chickpeas
Chopped cherry tomatoes
1/2 cup of crumbled feta cheese
Salt and pepper to taste

Mix and serve. Yum.

For other great recipes visit Shiny Tomato.

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Filed under Salads and Main Courses