Slow-Cooked Curried Brown Rice Green Lentil Soup

During the week we are eating light without sacrificing flavor.  I refuse to eat tasteless meals just because I need to lose weight.

Among my kitchen prized possessions I have a crock pot.  It can also be called a slow cooker.  If you do not have one, I recommend you to buy one.  For us working women is very convenient, we put everything in it before we go to work and come  home to a meal ready to be served.  In any event, I purchased mine in 1995 so they last, because I use mine frequently.

A few nights ago we were in the mood for something hearty.  This time I went to India for that.  This is a delicious recipe, low in calories and very satisfying.

Ingredients:

• 1 medium onion, chopped
• 1 green onion, chopped
• 4 cups of vegetable broth 
• 4 cups of water
• 12 oz pack of Green Lentils
• 1 1/2 cups of brown rice
• Curry powder (I make mine at home)

Ingredients for the Curry Powder:

• 3 pods Cardamom
• 1/2 tsp Fennel Seeds
• 1 tbsp Ground Cumin
• 1 tbsp Ground Coriander
• 1 tbsp Turmeric
• 1 tbsp Garam Masala
• 1 tsp Chili Powder
• 1 tsp Ground Mustard
• 1/2 tsp Ground Ginger
• 1 Bay leave

Roast Fennel and cardamom until fragrant. Ground them and mix with the other spices to obtain the Curry Powder.

Directions:

1. Place lentil, brown rice, onion, vegetable broth, water, bay leave, spices into the crock pot, stir and cook on low for about eight hours. 
2. Toss the Bay leave before serving*.                                                         

When you come home the aroma of this delicious soup will make you smile and you will know that dinner is ready.  Please make this soup, you will not regret it.  

*I don't remember how this came to me but always, before I am going to toss the bay leave, I close my eyes, suck on it and I ask for a wish.  It is supposed to be for good luck.  

Please let me know your thoughts. 

Buon Appetitto!

  

Pud Puk Sai Tao Hu

The cookout was a success, thank you Vero for letting us use your kitchen.  Five women, one kitchen, and lots of fun and good food.   We truly honored the Far East.  It was a feast of flavors.  On Vero´s Cocina al Minuto con Comida blog are all the juicy details.  I want to congratulate all the ladies for the amazing dishes.  We served food from India, Vietnam, the Philippines, Korea and Thailand.

By now you are wondering what does the title of the post means. Well, that was the name of my plate and translates to Vegetables with Tofu and Spinach and you eat it with delicious Jasmine Rice.  
Thai cuisine is among my top favorites and if you give it a chance, I know it will be your favorite too. 
Here we go: Pud Puk Sai Tao Hu


Ingredients*:

Photo by JACImages

• Peanut oil, for deep-frying 
• 8 oz. firm tofu, drained and cut into cubes 
• 2 tbsp. peanut oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 1 fresh red chili, seeded and sliced 
• 3 celery stalks, sliced diagonally
• 8 oz. mushrooms, sliced thickly
• 4 oz. baby corn
• 1 red bell pepper, seeded and cut into strips
• 3 tbsp. Red curry paste
• 1 3/4 cups of coconut milk
• 1 tsp soft light brown sugar ( I used 1/2 tsp of brown Splenda)
• 2 tbsp Thai soy sauce ( I used regular soy sauce)
• 5 cups of baby spinach leaves

Directions:

Photo by JACImages






The result:  An amazingly delicious Pud Puk Sai Tao Hu

1. Heat the oil in a skillet and deep fry the tofu cubes,  in batches, for 4-5 minutes, until crisp and browned. (next time I will use the fryer) Remove with a slotted spoon and drain on paper towels.
2. Heat 2 tablespoons of the oil in a wok and stir fry the onions, garlic, and chili until they start to soften. Add the celery, mushroom, baby corn and red pepper, and stir fry until they are soften. 
3. Stir in the curry paste and coconut milk and gradually bring to a boil.  Add the sugar and soy sauce and then the spinach.  Cook, stirring constantly, until the spinach has wilted.  Serve immediately, top with the tofu.  

Photo by JACImages

* I doubled the ingredients.

Buon Appetito!