I’m torn. I am mourning the loss of daylight in the evening hours for a multitude of reasons. Cold season, long walks after dinner, playing with my son just before we do our bath time routine in the warmth of the sunlight, trips to the park to get out that last burst of energy and the natural light that makes my photos for this blog look decent. I am celebrating the coming of fall in just as many ways. The leaves changing color and falling to the ground; making the world burst with life, soups, cider and comfort food. While these photos are in no way my best work, the recipe is. I am ordering you to forget whatever ideas you had for dinner tonight and make this, now.
If you are plagued with a cold, even more reason. It is seriously quick, easy and just brimming with incredible flavors. The curry and cayenne will knock the snot right out of our sinuses. I was very pessimistic about this recipe but needed something warm, bright and easy to make this last week. I also happened to have all the ingredients on hand. I had canned soup as a back up but it was completely unnecessary. I’m actually fairly devastated I ate the last of it two days ago and already planning in making more this weekend.
Melt oil/butter in large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth, coconut milk and cook, covered, until carrots are very tender. Puree soup with immersion blender or regular blender until smooth. I left some carrot chunks as I like that in a soup. You can add yogurt, cilantro or nothing at all to finish it off.
Adapted from Sunset Magazine March 2011
1 Tbsp coconut oil/butter
1/2 small onion, chopped
1 garlic clove, minced
2 tsp curry paste (or 1 tsp for more mild flavor)
1/4 tsp cayenne (or less for less heat)
1/2 tsp salt
1 lb carrots, chopped
2 cups chicken broth
1 (15oz) can coconut milk
I have long had an aversion to making fish. There has never, however, been an aversion to eating it. As a good friend would say, I can pound that stuff. Unfortunately, my consumption of said scaly friend has been limited to restaurants or trips to Mexico. It wasn’t until recently that I really started to feel like I was mastering this skill with enough precision that I could make it a regular spot on our weekly menu. While feeling particularly uninspired in the cooking arena last week, I took it up on myself to peruse my pile of recipes I have torn out of magazines. These recipes are torn with the intention that I will cook them for dinner that week, then inevitably, I wind up making this or this and the recipe goes into “the pile”.
I sorted through that pile with a mission and found several recipes that made me curious and salivate. Necessary requirements when in a cooking slump. This took very very little time or planning but did require a few ingredients you may not have on hand at home. I tell you it’s worth whatever extra trip you need to make to the store to make this happen in your house this week. The original recipe is a meal on its own but I also made coconut greens to add additional vegetables and taste.
Preheat oven to 425 degrees. Make crust: Whirl ingredients in food processor or blender until nuts are finely chopped.
Make fish: Brush fish with 3 Tbsp butter/coconut oil, pat nut mixture all over fish, and set on a greased baking sheet. Cook just until fish is opaque in center, 10-15 minutes. The thicker the fish, the longer it will cook. When it flakes easily when prodded a bit with a fork it is done.
Make salsa: Heat 3 Tbsp butter/oil in medium frying pan over medium-low heat, add shallots/onions and apple, and cook until slightly softened, about 2 minutes; remove from heat. In a small bowl, whisk together lemon juice and remaining ingredients; stir into apple mixture.
Serve halibut with apple salsa and sprinkle with a little more thyme.
Adapted from Sunset Magazine September 2011
3/4 cup toasted hazelnuts
1/8 tsp dry mustard
1/2 tsp salt
1/4 tsp cayenne
1 Tbsp lemon zest
1 tsp fresh thyme leaves or 1/2 tsp dried
Fish and Salsa
4 white fish fillets
6 Tbsp melted unsalted butter/coconut oil
2 tbsp minced shallots/onions
1 3/4 cups chopped apple
2 Tbsp lemon juice
2 tsp mustard (Dijon, Honey, Yellow)
1/2 tsp chopped fresh thyme leaves or 1/4 tsp dried
1/4 tsp salt and pepper
pinch of cayenne