Earthly Eating

APPETIZER:
Ginger and Cauliflower Soup
Serves: 4 to 6

3 tbs. canola oil
1 medium onion, peeled and chopped
1 tbs. fresh ginger, thinly sliced
4 garlic cloves, chopped
1 tsp. ground cumin
2 tsp. ground coriander
1/4 tsp. ground turmeric
1/8 tsp. cayenne
2 medium potatoes, peeled and diced
1/2 pound cauliflower florets
5 cups vegetable stock
2/3 cups cream

1. Heat the oil in a large saucepan over high heat. Cook the onion, ginger, and garlic in the oil for 4 minutes or until they are lightly browned.

2. Add cumin, coriander, turmeric, and cayenne. Stir once, then add the potatoes, cauliflower, and vegetable stock. Stir and bring to a boil. Cover and reduce to low heat for 10 minutes or until the potatoes are tender.

3. Process the soup in a blender until smooth. Pour the soup into a strainer over the saucepan, pushing down on the pulp to get as much liquid out as possible.

4. Fold in the cream, reheat the soup if need before serving it.

MAIN COURSE:
Dish#1
Simple Cabbage Stir-fry
Serves: 4

1/4 cup vegetable oil
1/2 tsp. mustard seed
1/2 tsp. ground turmeric
1 pound green cabbage, thinly sliced
1 tsp. salt
1/2 tsp. cayenne

1. Heat the oil in a large wok over high heat. When the oil begins to smoke, add the mustard seed and cover.

2. After the seeds stop popping, add the turmeric, cabbage, salt and cayenne to the wok. Toss well.

3. Cover, reduce to medium heat and cook the cabbage until crisp and tender, about 5 minutes.

MAIN COURSE
Dish #2
Butternut Squash and Green Beans in Coconut Milk Curry
Serves: 4

1/2 cup water
8 ounces butternut squash, peeled and chopped into 1-inch cubes
8 ounces green beans, trimmed and chopped onto 1-inch pieces
1 cup coconut milk
2 tbs. vegetable oil
1/4 tsp. mustard seed
2 medium-sized green Serrano chilies, minced
3 tbs. cashews, coarsely chopped

1. Bring water to a boil in a medium saucepan and add the squash. Reduce to medium heat, cover and cook squash until it’s tender, about 6 minutes.

2. Remove squash with a slotted spoon to a bowl, then add the green beans to the saucepan to cook, about 6 minutes.

3. Return squash to the saucepan and add the coconut milk. Bring to a boil, then immediately reduce to low heat. Simmer, uncovered, until slightly thickened, about 8 minutes. Shake the pan very gently to prevent the curry from curdling. Doing this will help to mix the ingredients together as well.

4. To make the tadka, heat the oil in a small skillet. When the oil begins to smoke, add the mustard seed.

5. After the seeds stop popping, add the chilies and cashews to the skillet. Shake the skillet over medium heat until the cashews are toasted and lightly browned. Top with the curry and the tadka and then serve hot.
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Earthly Eating Recipe

Chili Dogs Make With Ease
Serves: 6

Preheat grill to medium heat. Grill wieners 8 minutes or until heated through, turning occasionally. Meanwhile, heat the chili as directed on the package or can.. Place the wieners in the buns; top evenly with chili, cheese and onions. Place wieners in the buns, and top evenly with chili, cheese and onions is desired.

Happy Eating!