Iceland and Poached Cod in Tomato Broth…

I have just returned from a trip to Iceland. What a wonderful and isolated country!

 

Iceland

 

This year I had no set destination. So I simply chose the cheapest international ticket, which turned out to be a direct non-stop to Iceland. So our adventures took us into the wild expanses. Highlights include, coffee, licorice, and hotdogs, geysers, standing under and behind waterfalls, road trips, glaciers and ice, secret and not-so-secret-hot springs, boat rides, sweaters, sheep, falling in the mud, half-breakfast, and day light 24 hours a day!

Because Iceland is an island, fish is abundant, and I was spoiled. When I returned home to my land locked state of Colorado, I went to the grocery store and reluctantly bought a pound of cod from the seafood counter. I made this simple soup with a few modifications and I must say it was delicious! I highly recommend you try this! Of course if you are watching your carbohydrate intake please omit the potatoes.

 

Poached Cod in Tomato Broth

 

Poached Cod in Tomato Broth

(modified from Martha Stewart)

Ingredients

  • 3 cups Hon Dashi Benito broth (Japanese fish broth)
  • 1/2 medium onion, very thinly sliced (about 1/3 cup)
  • 2 cups  tomatoes, diced
  • 8 ounces  potatoes, diced
  • 3 sprigs basil, plus fresh basil leaves for garnish
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 4 skinless cod fillets (4 ounces each)
  • 4 ounces sugar snap peas
  • 1 teaspoon fresh lime juice
  • Extra-virgin olive oil, for drizzling

Directions

  1. Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
  2. Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lime juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.

 

Advertisements

Mulligatawny

Just what is Mulligatawny?

Well from what I can tell from my little bits of research:

Mulligatawny is an Anglo-Indian recipe. In Indian cuisine, soup does not play a large part. So the Anglos developed a soup with Indian flavors. It can be made in many different ways, and with different ingredients. Ranging from the addition of bananas and apples to a lightly flavored vegetable soup.

I have never had Mulligatawny from anywhere, not a can, not a recipe, but I threw together some ingredients and what I thought a good Mulligatawny would be, and the results were spicy and fabulous.

Make this soup for those chilly evenings. Fast and Delicious.

Turmeric is a major component of this soup. Turmeric has been shown to be an anti-inflammatory. If you are not already taking turmeric as a supplement, try making this soup and see how you feel. Also if you are feeling a cold coming on, or are congested this is the perfect remedy!

 

Mulligatawny Soup with Lamb

Ingredients

Dice:

1 onion
2 stalks celery
1 large carrot
1 sweet potato
1/2 bell pepper
1/2 cup dried unsweetened coconut

Cut into small bit size pieces:

Lamb (chops, stew meat etc)

Heat oil in bottom of large dutch oven.
Add vegetables and lamb.
Cook until lamb releases juices and vegetables soften

Add:

finely grated ginger
2 cloves of garlic
Tablespoon or more of spicy curry (I recommend Madras Tamarind)
2 tsps tumeric
a touch of cumin
and a pinch of garam masala

Stir well for 2 minutes.

Add one can Coconut Milk (not the sweet kind, the kind you find in the Asian part of your market)
2 cups of chicken stock
salt
pepper
1 tsp sugar

Bring to a boil and let simmer until potatoes are cooked through and flavors have mellowed.

Serve with fresh cilantro leaves.

Metformin Makes me Sick

Literally. I was so sick on Friday I thought I was going to have to go home. Being a teacher and being sick are two things that do not mix. On Tuesday I upped my dosage to 1000mg a day, 500 in the morning and 500 in the evening.

So yesterday morning I ate yogurt and blueberries and when I got to work took my pill. About 45 minutes after taking I became dizzy and unfocused. Everything seemed to be spinning, and the kids idle pratter didn’t make any sense. I felt better when I sat down, but the nausea started. I tried to eat something, although what it was escapes me…… I had a massive headache.

I sat in my corner and directed my class from afar, luckily they are good kids and don’t really need me once they know what to do. At lunch I gave in and bought school lunch, chicken sandwich (mystery giblets, cartilage and white bread) over cooked carrots and frozen blueberries with marshmallows? Seriously, no wonder our kids don’t want to eat at school. And half a candy bar. As soon as my blood sugar rose my headache cleared and I felt fine. I don’t understand how I am supposed to make it through the day feeling so terrible. My low carbohydrate snacks did nothing for me.

when I came home the daily camera had an article on the best pho in the area, and so J. And I went out for dinner. I do believe that pho might just be one of the worlds most perfect comfort foods.

http://www.dailycamera.com/ci_19767275

as you might notice homemade pho is sort of a pho-cking nightmare to prepare, so you might as well anti up the $8 and go out.

5 pounds beef knuckle, with meat
2 pounds beef oxtail
1 white (daikon) radish, sliced
2 onions, chopped
2 ounces whole star anise pods
1/2 cinnamon stick
2 whole cloves
1 teaspoon black peppercorns
1 slice fresh ginger root
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon fish sauce

1 1/2 pounds dried flat rice noodles
1/2 pound frozen beef sirloin

TOPPINGS:
sriracha hot pepper sauce
hoisin sauce
thinly sliced onion
chopped fresh cilantro
bean sprouts (mung beans)
sweet Thai basil
thinly sliced green onion
limes, quartered
Directions
Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Turkey Barley Soup

The drive home on Friday afternoons is always glazed and unfocused. Some where at the end of the week during the hours of 3 or 4, my brain just shuts off. I left school feeling a bit  sick, tired, sore throat, spacey. So when I got home all I wanted was to sit on the couch and eat soup. So I present to you Turkey Barley Soup, the answer to the Friday Afternoon Blahs. Barley is a great grain to use while dealing with PCOS, it is low on the gycemic index and can actually help with insulin resistance.

 

Turkey Barley Soup

  • 2 to 3 cups of cooked turkey
  • 1 Tbs of olive oil
  • 1-1/2 cups chopped carrots
  • 1 cup chopped celery
  • 1 cup of diced greens (kale, collard, swiss chard)
  • 1/2 cup chopped onion
  • 3 cups of chicken broth
  • 5 cups of water
  • 1/2 cup medium pearl barley
  • 1 teaspoon salt, optional
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1/2 teaspoon pepper
Directions
1. Heat oil in dutch oven or large pot. Add onions, carrots and celery and cook until softened.
2. Add turkey to vegetables. Then add broth and water. Heat to a simmer.
3. Add barley, greens, bay leaf, spices and salt to taste.
4. Cook at a simmer for half and hour.