Tradescantia Zebrina .:. The Wandering Jew

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tales and opinions of the wandering Jew

Eating?

I’m still not back to any semblance of “normal” eating. However, my appetite, which has been AWOL since Monday, has returned. This means that I’m hungry, and wanting food, but my body isn’t cooperating with my wants. The result is that I’m thinking about food. A lot. And I realise that I haven’t shared any recipes in a while, though, this week aside, I have cooked some pretty tasty things.

4 Tomatoes
2 cups of strawberries
2 oranges
1 Avocado
1 Mango
Cilantro
1 sm. red onion
1 Jalapeno
2 Limes

Dice the tomatoes, strawberries, oranges, avocado, mango, and cilantro, and mix in a bowl.

Finely chop the onion and jalapeno and add to the bowl.

Zest two limes, add the zest to the bowl. Then squeeze the juice of the two limes into the bowl too. Mix. Season with salt and pepper to taste.

Delicious fruit salsa!

Cold Carrot Soup
This is a really great soup for summer – it’s served cold (you’ll want to chill it in the fridge for several hours, so make it the night before), but it’s somewhat spicy, and the combination makes it really refreshing.

2 tablespoons olive oil
2 pounds carrots, peeled, chopped (about 5 cups)
2 large leeks (white and pale green parts only), chopped (about 2 cups)
1 tablespoon chopped garlic
3 1/2 teaspoons ground cumin
1/2 teaspoon dried crushed red pepper
6 1/2 cups (or more) vegetable or chicken broth
8 tablespoons sour cream
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups of broth. Bring to a boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches if needed, purée soup in blender until smooth. Transfer soup to large bowl. Cool in the fridge.

Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into bowls. (Optional: spoon 1/2 tablespoon sour cream atop each serving.) Sprinkle with cilantro and lime peel.

*sigh* Now to eat some matzah and broth. Again.

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Filed under: good eats, health, recipes, seasons

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