Meatless Monday

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Dearest Sally,

WE ARE GETTING MARRIED! I am sooo excited for this year. There is so much to do, so much to prepare and it is so much fun to be doing it together.

Today is cold, windy and I was in the mood for some experimentation today. I am still sick and read somewhere that hot and spicy foods will open up your sinuses. Here goes nothing! I had cauliflower, quinoa and a few other random ingredients in the house and so I decided on a Jamaican style dish with my own twist. I am letting it sit overnight so all the flavours can blend.

OH! I also had squash in apartment just sitting around so decided to make some soup. I used the Moosewood cookbook that you gave me. It smells awesome! I can’t wait to have some tomorrow.

 

Jamaican Mish Mash Rice

(Adapted from Eat, Shrink, and be Merry)

 so much to prepare and it is so much fun to be doing it together Meatless Monday

1/3 cup chopped green onions

¼ cup freshly squeezed limejuice

2 tbsp. olive oil

2 tbsp soy sauce

1 tbsp brown sugar

1 tbsp grated gingerroot

2 tsp minced garlic

2 jalapeno peppers, seeded and chopped

1 tsp ground allspice

1 tsp dried thyme, salt, and pepper

½ tsp ground cinnamon and ground nutmeg

2 cups uncooked quinoa

1 head cauliflower

1 can mixed beans so much to prepare and it is so much fun to be doing it together Meatless Monday

I cooked the quinoa and let it cool. I washed the cauliflower and broke it into large pieces. I placed the pieces in a food processor and pulsed until it was a fine mixture. I put the quinoa and cauliflower in a big bowl and tossed in the mixed beans. I added all the rest of the ingredients to the mixture and stirred. Let it sit in the fridge overnight and it should be perfect by morning. It tastes good right away but I find some things better with time.

 

Curried Squash & Mushroom Soup

(Adapted from The New

Moosewood Cookbook)

1 medium squash

 so much to prepare and it is so much fun to be doing it together Meatless Monday

4 cups water

2 cubes broth

1 cup orange juice

½ cup chopped onion

2 cloves garlic, minced

¼ tsp. salt

½ ground cumin

½ coriander

½ tsp cinnamon

1 tsp. ginger

¼ tsp mustard (Dijon)

 

1. Preheat panggangan to 375. Split the squash lengthwise, remove the seeds, and place face down on a lightly oiled tray. Bake until soft (about 30-40 minutes). Cool, then scoop out the insides. Place in a food processor or blender with some of the broth water, and puree until smooth. Add the orange juice, rest of the broth and squash to a pan.

2. While the soup is simmering cook the onions until soft. Add the garlic and stir. Cook for about 2 minutes then add the ingre

dients to the pan.

3. Stir in the remaining ingredients and let simmer for at least 2 hours for best flavour.

 

 

I can’t wait to chat or see you, whichev

er one comes first.

 

Love,

 

Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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