Less Meat, More Veggies

I introduced "Meatless Mondays" to my dinner routine about a month ago as a way to challenge myself to try new recipes and new ingredients. It has since become an obsession and is no longer limited to Mondays. I should stipulate that my husband is still a rampant carnivore so I have been making my meatless dishes for one, therefore, recipe calculation is a little sketchy and I apologize for the lack of a quantitative recipe here. I am literally throwing things together off to the side while the meat sears and caramelizes... taunting me with it's delicious smell. Nevertheless, I have become quite a fan of my veggie concoctions and I am happy to be branching out. Today's lunch was a mixture of quinoa, tart apples, green onions, chopped almonds, garlic, and cilantro tossed in a dressing made from coconut milk, lime juice, curry powder, salt and a little canola oil. It was a flavorful, fresh tasting salad that was a perfect afternoon meal on it's own... and was even more delicious as a dinner served next to some spicy grilled shrimp. I can't quit you, meat. I can't.

The Week of the Carrot

It all started when my co-worker told me about his chilled carrot soup with coconut foam. My interest was instantly piqued and I quickly became obsessed with the idea of making my own carrot soup. During the course of that same week, two other co-workers came forth with their recipes and thus the week of the carrot was born. There was no question that my Sunday post was unfolding before my eyes. My adaptation was warm and involved pureed celery root, red curry paste, coconut milk, lime zest, and cilantro. The taste was delectably sweet and the texture... velvety smooth. Thick like bisque and full of flavorful heat, it was the perfect lunch on a chilly afternoon. Carrots - not just for rabbits anymore.

Operation: Lobster Bisque

As a stylist, I spend most of my time "in the trenches". When I am not covered in prop room dust or schlepping merchandise from one place to another, I am up to my elbows in food and probably wearing some as well. It is not a glamorous job but it does have it's perks. Case in point, I left work on Friday with two delicious lobster tails. These are the spoils of war, so to speak. I decided to stretch my decadent treat a little further by making soup. I started by sweating chopped red onion in olive oil and butter, then tossed in some carrots and green peppers. Once the vegetables were slightly softened, I sprinkled in a tablespoon of flour and added a can of coconut milk. Stirring in a healthy dose of red curry paste, I waited for the liquid to thicken. Using a blender, I pureed the soup to a smooth texture and finished with chunks of steamed lobster and fresh lime zest. The buttery lobster and the spicy broth were a perfect match. The fresh citrus added some much needed brightness and really took it over the top in the flavor department. Somewhere between a curry and a bisque, this soup was thick and velvety and packed a mouthful of flavor. I actually licked the bowl clean! So tonight I can relax with my full belly. Tomorrow, it's back to the trenches.