Broccoli, White Bean & Cheddar Soup

This has always been one of my favorite soups. I was a strange child and have always had an affinity for broccoli. In an attempt to make a warming, comforting meal for the impending 2nd snowstorm here in Atlanta, I fell back to this classic: broccoli & cheese soup... but with a twist! Instead of loads of cream, this recipe uses pureed white beans. That, along with the broccoli and chedder, gives this soup chock-loads of fiber, protein, calcium, vitamin C and other goodness! I served it along side some hearty whole wheat seeded rolls from Trader Joes and a simple spinach salad. Yum!

• 1 14-ounce can reduced-sodium chicken broth or vegetable broth
• 1 cup water
• 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
• 1 14-ounce can cannellini beans, rinsed
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 cup shredded extra-sharp Cheddar cheese

Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.

Transfer half the mixture to a blender with half the cheese and puree. Becare when blending hot liquids! Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. (Conversely, if you have an immersion blender like I do, this works great!)

Serve warm.

(From Eating Well)

Indian Feast Evening

Last weekend I had our friends Natalie, Chris and their adorable baby Dominique over for dinner in our new home. Nat and I were friends in college 10 years ago and recently reconnected and realized that we live less than 20 minutes away from each other! I wanted to make something memorable so I decided to create an Indian feast. I worked both days beforehand so I had to run out that morning and get all my ingredients and start cooking as soon as I got back from shopping. Thank goodness Atlanta has a huge Indian population because it's easy to find even the most unique ingredients here, especially here in Gwinnett Co (the most diverse county in metro Atlanta). I got most of the ingredients at GrandMart, which has a very large Indian section, including fresh Indian desserts and "mix" in bulk (that's what my husband calls it. The trail mix-like snacky stuff with rice, beans and nuts with spices). I also frequented my local Indian grocery store in Lilburn whose name escapes me. Very friendly people there though and it's right next to the new Hindu temple which is always very impressive to drive by (especially at night when at times they have trippy colors changing on the temple!).

Anyway, my dinner was a great success! I made a large spread of chicken curry, cumin-spiced basmati rice, spiced spinach, chickpea salad, roti and samosas. Of course, we had to have dessert as well but I cheated on that one and got a kheer mix (like Indian rice pudding) but it turned out delicous as well! But I.... forgot to take photos. :( Here's the recipes though!

Chicken Curry

• 1 tbsp olive oil
• 2 tsp black peppercorn
• 2" cinnamon stick
• 10 green cardamom pods
• 2 large finely chopped onions
• 6-8 chopped tomatoes (I used 2 15 oz cans of chopped tomatoes since fresh aren't in season)
• 2 lbs. chicken pieces (I got a cut-up chicken, removed the skin and chopped it into smaller pieces)
• 1 tsp garlic paste
• 3 tbsp ginger paste
• 2 tsp red chili powder
• 2 tbsp coriander powder
• 2 tsp garam masala powder
• 2 tbsp cumin powder
• 2 tsp turmeric powder
• salt to taste

Heat oil in a pot. Add cinnamon stick, cardamom and black pepper. Add onion and saute until brown. Add tomatoes and cook until they begin to lose their shape and get saucey. Add chicken and rest of the spices. Cook on high heat for 5 minutes. Add enough water to cover chicken. Cook on medium heat until the chicken is tender.


Jeera Rice

• 2 tsp olive oil
• 2-3 bay leaves
• 1 tsp cumin seeds
• 2-3 cinnamon sticks
• 2 cups water
• 1 cup basmati rice
• salt to taste

Heat oil and fry cumin seeds, bay leaves and cinnamon sticks for about a minute. Add water. When water starts to boil, add rice and salt. Cover and cook on low heat until water evaporates and the rice is tender.


Palak Paneer
(mine was minus the paneer and still tasted good!)

• 2 bunches of spinach, rinsed thoroughly, drained and roughly chopped, stems removed
• 1 finely chopped onion
• pinch baking soda
• 1/4 cup water
• 1/2 lb cubed paneer (can use tofu or exclude altogether)
• 1 tbsp olive oil
• 2 tsp ginger paste
• 1 tsp green chili paste
• 1/2 tsp turmeric powder
• salt to taste

Add spinach, water and baking soda into a large pot and steam until tender and green. When cooked, cool and blend in a blender.

If using paneer/tofu, saute in a little oil until lightly browned.

Heat oil in a pot, saute the onions. Add ginger, chili paste, turmeric and saute all together for about a minute or so. Add spinach, paneer and salt.


Chickpea Salad

• 2 cups chickpeas, rinsed and drained
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 red pepper, seeded and diced
• 1/2 green pepper, seeded and diced
• 1/2 bag cole slaw mix
• 1/2 bag shredded iceburg lettuce
• 1/2 cucumber, sliced
• 1/2 red onion, sliced
• 1 tsp cilantro
• 1 tsp mint

For dressing:

• 2 garlic cloves, crushed
• salt
• 1 tsp olive oil
• 2 tbsp lemon juice
• large pinch sugar
• 1 tsp chili flakes

Toast cumin and coriander seeds in skillet until fragrant then crush roughly with mortar and pestle or coffee grinder.

To make dressing, in a small bowl, whisk all ingredients and set aside.

Mix remaining salad ingredients in bowl. Pour dressing over top and toss to coat. Sprinkle with cumin-coriander mix over the top and serve.

Great Atlanta lunch spots

While I've been living here in Atlanta for several months now, there are tons of restaurants/cafes that I still have yet to try. There are so many delicious sounds places around here that it will take quite a while to try them all! I don't know how many of you out there live around here as well but I thought it would be fun to write little reviews of the places I go to.

I came across a great little cafe today while running errands/exploring in Sandy Springs called World Peace Cafe. Apparently it's run with a Buddist philosophy and offers fresh and healthy vegetarian food, with wheat-free and vegan options. I didn't want to stop for lunch today but had to stop in just to check it out. It's very low-key inside and you order at the front but it's beautifully decorated! Lush red and golds with simplistic Asian decor throughout. Very relaxing and inviting feeling. I got a cup of chai and a whole wheat apple cinnamon muffin that was "baked that morning". Both were amazingly delicious! They also have some merchandise like little gifty things and offer WiFi. I also read on their website that you can volunteer to work there in exchange for buddist chanting classes and such. Very, very cool! I will have to go back and have lunch sometime!

http://www.worldpeacecafeatlanta.com

220 Hammond Drive NE

Suite 302

Sandy Springs, GA 30328

404-256-2100