As we continue on our fresh herb kick, we recently decided to counteract the cold weather with not one, but two, old-time comfort foods: tomato basil soup and grilled cheese sandwiches. But this wasn’t any ordinary pairing of the two comfort foods – instead of eating them separately or dunking the grilled cheese sandwiches into the soup, the sandwiches acted as the croutons. They were nothing like regular croutons that have a crunch, and instead were mostly soft and chewy. Pan-frying them did give them a slight crunch on the exterior though. The basil provided an extra kick of flavor; tomato basil is a great combination and we recommend pairing the two ingredients whenever possible.
Posts tagged ‘tomato’
As foodies, we enjoy learning about different cuisines. Our ethnic culinary adventures have ranged from experimenting with a traditional Greek food to popular Korean dishes. Food was a big part of our travels this past July in Turkey and Israel. We encountered new ingredients and new flavors, and we gained a new perspective on cooking, as well as a renewed respect for specific ingredients. In Turkey, ingredients are simple and unadulterated. There are hardly any incredibly complicated dishes. The natural state of food is heavily emphasized, and this brought us back to the basics of cooking: using fresh ingredients. The Turks often love to take seasonal and local ingredients and cook them with some olive oil and a few spices. This method of cooking brings out the flavors in a way that is not complicated or overwhelming, but just perfectly balanced. (more…)
In the IBD Guide to Eating Out, we mentioned that typical Indian restaurants in the U.S. serve many dishes that are oily, creamy, and incorporate lots of fat (and sodium as well). In general, individuals with IBD need to be conscientious of the amount of fats/oils in their food, and must also be aware of the amount of spices used. IBDers should know, however, that almost any recipe can be modified to fit their dietary preferences. There is always an IBD-friendly version of a dish. Here, we present you with an alternative to the Indian dish Palak Paneer (farmer’s cheese in a thick curry sauce based on pureed spinach) called Palak Tofu, a vegan twist to the normal recipe. It tastes very similar to Palak Paneer, but is healthier, less oily, and more protein rich. The dish is basically tofu cooked in curried spinach, a very healthy dish that goes well with some rice or naan. You will love the green color, and your house will smell like an Indian restaurant for hours afterward….what could be better?? (more…)
Before we enter into the world of spices, we want to give you a “SKEWER IBD” update. We have run about 45 miles so far and are less then $75 away from raising $4,000. We will be mailing a copy of The Foul Bowel to the winner of our blog giveaway, Allison Finn. Congratulations Allison!! Our fundraising isn’t over yet though. We still need your help and donations to really “stick a fork” in IBD. Please consider donating today (click here). We are currently the 3rd top fundraiser on our team! Thank you to those who have donated so far!! Also, as you may or may not know, the Jewish holiday Purim (ready more about it here) begins tomorrow night. We will be rocking some pretty awesome I Be a fooDie costumes that you won’t want to miss. Stay tuned for pictures (and to see us make a fool of ourselves…)
Now, back to SPICES! We love spice. When we cook we often do not use measuring instruments to measure out spices. Instead, we add spices almost by the handful to the point where the spice aroma lingers for hours afterward. We used to just double the prescribed amount of spice in a recipe, but now we just go by instinct and smell. I have been able to convince Marnina that spices can replace unhealthy ingredients, such as salt and sugar. For example, I literally dump cinnamon into my cream of brown rice every morning because cinnamon has a sweet and warm taste that can replace sugar or any sugar derivative. We mostly omit broth and seasoning mixes from our soups because of the high sodium content and replace them with extra spices. Some of our favorite ground spices are curry, coriander, ginger, cinnamon, turmeric, and cumin, all of which happen to be spices featured in Indian cuisine. We have recently started using fresh ginger and garlic, and have noticed that the flavors provided by these fresh spices are more intense than the ground versions.
Marnina loves to prepare stuffed foods. If you haven’t seen the pumpkin we stuffed, or read about the stuffed Zuccanoes, then hopefully you will now understand Marnina’s love for stuffing. For Shabbat dinner last week, we made Moroccan hamburgers, and stuffed tomatoes seemed like a suitable side dish. We even found a Moroccan-inspired recipe that uses couscous, a grain staple commonly found in Morocco, as the base of the stuffing. And on the topic of Morocco, Marnina and I are thinking of traveling there during the summer (any Morocco travel-related suggestions??). Wherever we go, we will definitely report back about the cuisines that we encounter.