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Bubble Room Bruschetta ::: Bruschetta, Rethought

The Food Matter’s Project recipe this week is Bruschetta, Rethought chosen by Chef Laura at Home.

And while this probably doesn’t technically fit any Italian’s “definition” of bruschetta, it is exactly what we needed to accompany our Mother’s day dinner of fresh clams in a sausage and white wine butter sauce.

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Rojo Amarillo Salsa de Mango

If these enchiladas were not enough Mexican for you or you’re not ready to leave behind your Cinco de Mayo celebrations until next year, here’s a salsa that is simple and healthy.

 

Alissa chose this week’s Food Matter’s Project recipe and it is one everyone needs in their recipe arsenal. Head over to her blog BIG EATS tiny kitchen to hear all about the basic ingredients of a salsa. You can really go anywhere you want with the ingredients after you begin with the 5 basic needed for salsa, which is a great way to trigger your creativity in the kitchen if you are learning to cook.

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Roasted Asparagus + White Bean Soup Two Ways

I really like the soups we’ve experimented with for the Food Matter’s Project. If you are new to my site, I’m cooking through Mark Bittman’s The Food Matters Cookbook with a fantastic group of food bloggers and sharing our creative versions once a week.

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Whole Wheat “No-Work” Pizza

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My thoughts this past week:

I can’t wait to make homemade pizza for the first time
Good thing I have a stand mixer now
I’m so happy Niki chose this for this week’s Food Matter’s Project recipe
Ohhh it must be super thin and crunchy so Peter loves it
Crap, pizza is definitely not on this 6 day diet, oh well, it’s whole wheat right?
Hmm, I don’t need a stand mixer for this recipe. Weird. 
How am I going to make a flat circle with this gooey mess?
I’m guessing my “perforated pizza baking sheet” won’t work with this dough
oh…. I’m supposed to use HALF the dough per pizza! Oops.
 

This was an experiment to say the least! And it ended up a fun and delicious one…even though we’re not fans of fluffy thick crust pizza. I am still not sure how much of the thickness was my fault or the recipe’s. The result:

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Red Curried Vegetable Tomato Soup ::: The Food Matters Project

This post has to be quick, I am currently doing two jobs at my company and March has been manic! The great news is that I will be taking on a new position in April…more to come there soon.

I love soup, but I rarely make it at home. Strange because I almost always order it at restaurants.

This curried soup recipe from the Food Matter Project was unknown for me. I have never had soup with curry flavors nor have I cooked with coconut milk before. The flavors end up mixing really well. Spicy, sweet, bold, and hearty…this soup will be going into the favorite soups file.

The full recipe can be found here at Eats Well With Others by Joanne and on page 107 of The Food Matter’s Cookbook.

For my version I added an extra jalapeño because I love very spicy soup, 3 stalks of celery, an extra carrot, and used red curry powder.

* I have a lot left over,  so I plan to try the poached egg version where you crack  an egg in the gently boiling soup and then serve.

::: the onion, jalapeño, celery, garlic, and ginger sautéing in dutch oven :::

Red Curried Vegetable Tomato Soup     serves 4-6

  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 1 tablespoon cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 jalapeno peppers, minced
  • 2 tbsp red curry powder
  • 1 tsp cumin
  • big pinch of sugar
  • salt and pepper
  • 2 potatoes, peeled and chopped
  • 2 carrot, chopped
  • 3 stalks of celery, chopped
  • salt and black pepper
  • 3 cups vegetable broth
  • 1 cup light coconut milk
  • 1 28 oz can diced tomatoes
  • 1 small cauliflower, cored and roughly chopped
  • 4 hard boiled eggs, roughly chopped, for garnish or opt to poach the eggs in the soup
  • 1/4 cup chopped fresh cilantro, for garnish

Put the oil in a large pot or dutch oven over medium-high heat. When it is hot add the onion, garlic, ginger, and jalapeno. Cook, stirring occasionally, until softened 3-5 minutes. Stir in the curry powder, cumin, and sugar. Cook and stir until the spices become fragrant, 1-2 minutes.

Add the potatoes, carrots, and celery and sprinkle with salt and pepper. Cook, stirring for a minute or 2 then add the vegetable broth, coconut milk, and tomatoes with their liquid. Bring to a boil, then lower the heat so the mixture gently bubbles.  Cook, stirring once in a while, 20 minutes.

Add the cauliflower and adjust the heat to the mixture bubbles gently again. Cook until all the vegetable are very tender about 15 minutes more.

The soup will refrigerate great for 3-4 days and you can also freeze it to re-heat later.

optional: Serve with chopped hard boiled eggs and cilantro.

 

And to see some creative renditions of the original recipe head here to where the other Food Matter’s Project members posted their recipes.

::: keelymarie :::