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Oct. 10th, 2009 09:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
averygoodun42So, I've been rather creative in the kitchen, lately. All in the name of economy, of course, but the results have been rather tasty.
It helps that it's been soup weather.
Last night's supper consisted of Thai(ish) leek soup. Sautee four or five cloves garlic, a teaspoon or two of sliced ginger, a teaspoon of coriander seeds (whole) in a couple teaspoons coconut oil, then add half a rutabega (diced into 3/8" cubes) and sautee till thoroughly coated in oil and starting to cook. Add 1 qt. chicken stock and let simmer till turnip is soft. Add six or seven mushrooms, sliced, and finely chopped stems of a bunch of cilantro (about 1/2 cup). Let cook for a minute or two, then add the rest of the cilantro (chopped or not, your choice) and let wilt before adding two leeks, sliced in half lengthwise and then into 3/8" slices.
Salt to taste (with salt or fish sauce). Serve hot with steamed sesame filled buns.
I added slices of Thai sausage after the chicken broth had melted and before the mushrooms. It was yummy.
It helps that it's been soup weather.
Last night's supper consisted of Thai(ish) leek soup. Sautee four or five cloves garlic, a teaspoon or two of sliced ginger, a teaspoon of coriander seeds (whole) in a couple teaspoons coconut oil, then add half a rutabega (diced into 3/8" cubes) and sautee till thoroughly coated in oil and starting to cook. Add 1 qt. chicken stock and let simmer till turnip is soft. Add six or seven mushrooms, sliced, and finely chopped stems of a bunch of cilantro (about 1/2 cup). Let cook for a minute or two, then add the rest of the cilantro (chopped or not, your choice) and let wilt before adding two leeks, sliced in half lengthwise and then into 3/8" slices.
Salt to taste (with salt or fish sauce). Serve hot with steamed sesame filled buns.
I added slices of Thai sausage after the chicken broth had melted and before the mushrooms. It was yummy.
