Wednesday, September 7, 2011

What I'm Reading Today

Before I get into my favorite recipes of today, let me report back on the Curried Zucchini and Chickpea Soup I posted last week.  I made it last night and it was fantastic and very easy.  The yogurt on top is a must-the tang cuts the starch from the bean/potato combination, and I used chives instead of dill on top.  Give it a try if you haven't already-even my son, who swears he doesn't like zucchini, at the entire bowl.


Fried rice is probably not the first thing that comes to mind when you think "eating healthy".  Martha Rose Shulman, in today's NY Times, might just change your mind.  Her recipe for Stir-Fried Brown Rice with Poblanos and Edamame may be shy of some of that fat but you wont miss any of the flavor.  The bite from the roasted poblanos (which you can roast and peel at least a day in advance) is perfect with the nutty brown rice and crunchy soy beans.  This is the ideal way to use leftover brown rice when you cook a big batch using this method, which turns out perfect every time.


Tackling a souffle might not be your idea of a quick weeknight dinner but, with the help of an electric mixer and a whisk attachment, anyone can pull one off.  This recipe, from the Washington Post, is a Goat Cheese Souffle with absolutely no fuss.  There are only three main ingredients-eggs, goat cheese, and a pinch of cream of tartar.  The method entails folding together the cheese and yolks then beating your whites to stiff peaks.  After gently combining the batter, the souffles bake about 20 minutes and you're done.  Remember, souffles wait for no one-they are at their finest just out of the oven so have your family or friends at the table when these come out.  Also, with so few ingredients it is critical you use the best goat cheese you can find.  Ask your cheese monger for a Bucheron and don't skimp, you'll be glad you got the good stuff.


Spicy Steak Bahn Mi Sandwiches look well worth the effort.  But, when JeanMarie Brownson of the Chicago Tribune tells you this is how she transforms her leftover steak, they sound even better.  Taking slices of stir fried steak and piling them on a soft roll with pickled veggies and Sriracha mayo is exactly why you should make more meat for dinner than you think you might eat.  Of course chicken, pork, or tofu would all work too-same recipe, same method, same amazing leftovers. 

Happy Reading and Happy Cooking!

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