We hypoglycemics always have to carry snacks. Cheese sticks can only be kept in your purse for so long before they lose their allure, which is why nuts are the go-to protein source in a pinch. My personal innovation: save the case from your Altoids gum (sugar free, of course), and keep almonds in it. They are more protected from the other contents of your bag when kept in a little metal case than they would be in a ziploc, and you get to make jokes about carrying around a "nutcase." Win win.
If you get tired of almonds (I do), maybe try some of the more exotic nuts from this link, which has nuts I've never heard of, and some very entertaining synonyms for common nuts. Quiz: which nut is also known as a monkey nut or a goober? Try that one at your next party. Seriously, with this information, you could contend with Harlan Pepper from Best in Show in an epic naming-nuts-face-off.
Wednesday, February 11, 2009
Sunday, February 8, 2009
rain or shine red lentil soup
I am a soup person. I eat it no matter how hot it is outside, because I just find a warm bowl of soup so much more satisfying to eat than a sandwich or something cold. I think it makes me feel fuller, which is nice since I'm always hungry. This red lentil soup has become one of my all-time favorites since I first got addicted to it at Arda's, a little lunch spot in downtown LA. Now that I don't work close by, I have to make my own. This recipe is kind of a composite of several that I found in my online quest to duplicate this soup, and it's almost as good as the original. And this way, I get a whole big pot of it!
I thought of this recipe today because it's been cloudy and drizzly here in Los Angeles for the past few days, and when we have to carry umbrellas and wear long sleeves, we know it is the dead of winter. Time to cozy up with some soup and a blanket. This recipe is like a natural sunshine substitute with its copious amounts of lemon juice and the bright orange color of the lentils. You must squeeze the juice out of fresh lemons - don't be tempted to use anything out of a plastic, yellow lemon-shaped container.
Also, one note about red lentils. You may not have had them before, because they are not as ubiquitous as the brown and green ones, but they are hands down my favorite lentils because they break down more like a bean when you cook them. The other lentils retain their individual pebbly shapes, but the red ones make a spectacular soup because they get smooth and creamy and blend with your other ingredients. And, I just learned from Wikipedia that lentils, one of mankind's oldest cultivated foods, are the third highest plant source of protein after soybeans and hemp (really, hemp?). So, this high protein soup is especially good for hypoglycemics - no wonder I like it so much. If you have trouble finding red lentils, check the dry foods bins at Whole Foods.
RED LENTIL SOUP
2 Tablespoons olive oil
1 large onion, very finely chopped
3 cloves garlic, minced
1 Tablespoon ground coriander
1 Tablespoon cumin
1 1/2 carrots, very finely chopped
1 3/4 cups dry red lentils (don't pre-soak)
1 1/2 cartons veggie broth (Each carton is 32 oz.)
1 cup of water
1/4 cup lemon juice
lemon wedges for each bowl
1. Make sure you chop the onion and carrots really finely, because you don't want a chunky texture in this soup. The lentils get so smooth from the cooking, that I used to think that Arda's must be running it through a food processor. In fact, that isn't necessary.
2. Saute the onion and garlic in the olive oil until the onions become translucent. Add the cumin and coriander to the pan, letting the spices heat briefly. Enjoy the aroma! After a minute or so, add the carrots, the lentils and the broth.
3. Bring the soup to a boil, then reduce the heat to a steady simmer. Continue to let it cook for 45 minutes or more, until the lentils have softened.
4. Stir in the cup of water to smooth the soup, then remove from heat and stir in the fresh-squeezed lemon juice. Taste for seasoning, and add a little salt and pepper, as well as more cumin and (especially) coriander at this point.
5. Serve with additional lemon wedges for squeezing into your individual bowls. Yummmm.
I thought of this recipe today because it's been cloudy and drizzly here in Los Angeles for the past few days, and when we have to carry umbrellas and wear long sleeves, we know it is the dead of winter. Time to cozy up with some soup and a blanket. This recipe is like a natural sunshine substitute with its copious amounts of lemon juice and the bright orange color of the lentils. You must squeeze the juice out of fresh lemons - don't be tempted to use anything out of a plastic, yellow lemon-shaped container.
Also, one note about red lentils. You may not have had them before, because they are not as ubiquitous as the brown and green ones, but they are hands down my favorite lentils because they break down more like a bean when you cook them. The other lentils retain their individual pebbly shapes, but the red ones make a spectacular soup because they get smooth and creamy and blend with your other ingredients. And, I just learned from Wikipedia that lentils, one of mankind's oldest cultivated foods, are the third highest plant source of protein after soybeans and hemp (really, hemp?). So, this high protein soup is especially good for hypoglycemics - no wonder I like it so much. If you have trouble finding red lentils, check the dry foods bins at Whole Foods.
RED LENTIL SOUP
2 Tablespoons olive oil
1 large onion, very finely chopped
3 cloves garlic, minced
1 Tablespoon ground coriander
1 Tablespoon cumin
1 1/2 carrots, very finely chopped
1 3/4 cups dry red lentils (don't pre-soak)
1 1/2 cartons veggie broth (Each carton is 32 oz.)
1 cup of water
1/4 cup lemon juice
lemon wedges for each bowl
1. Make sure you chop the onion and carrots really finely, because you don't want a chunky texture in this soup. The lentils get so smooth from the cooking, that I used to think that Arda's must be running it through a food processor. In fact, that isn't necessary.
2. Saute the onion and garlic in the olive oil until the onions become translucent. Add the cumin and coriander to the pan, letting the spices heat briefly. Enjoy the aroma! After a minute or so, add the carrots, the lentils and the broth.
3. Bring the soup to a boil, then reduce the heat to a steady simmer. Continue to let it cook for 45 minutes or more, until the lentils have softened.
4. Stir in the cup of water to smooth the soup, then remove from heat and stir in the fresh-squeezed lemon juice. Taste for seasoning, and add a little salt and pepper, as well as more cumin and (especially) coriander at this point.
5. Serve with additional lemon wedges for squeezing into your individual bowls. Yummmm.
Friday, February 6, 2009
find this at the farmer's market this weekend: jerusalem artichokes
Hey, I'm back! We are moved in, if not unpacked, up here in (like, totally) the Valley. That means all new farmers markets to know and love...
If you are looking for something new to try this weekend, and you're baffled by all those mysterious rooty-looking winter items at the market, pick up some Jerusalem Artichokes (aka "sunchokes"). They are not really artichokes at all, but are kind of like a cross between a potato and a water chestnut in texture, crunchy on the outside and creamy in the middle. We roasted some recently, along with chopped carrots and bite-sized potatoes and some red wine, herbs and beef. You don't need to work hard to peel them - the farmer who sold them to us suggested scrubbing them with a brillo pad or coarse sponge to remove some of the skin. The rest, as he said, is good for you, so don't worry about getting it totally naked.
You could get creative with these and try them steamed, or au gratin, or in some soup...
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