Roasted Corn & Spicy Lime Soup

So it was 85 F yesterday when I left work. 80-freaking-5 degrees, people! Now, there are many reasons why I live in Alaska, but a very major one is the fact that I don't have to endure the sweltering, awful heat. I've never done well with it. I'm quite pale and definitely possibly allergic to the sun and I'd much rather be too cold as opposed to too hot. Have you ever watched Game of Thrones? You know the Wildlings? That's me. I'm Ygritte...but maybe not as pretty and I don't have red hair. Otherwise though, you know. I told Todd it was time to move North...yes, more North. The leaves aren't even all the way out yet, Alaska! 85 degrees. What is happening!? Summer is coming.

I'm don't mean to complain. The evenings are nice, but the house is 80 F when I get home! Bleck. Too hot for me! So anywho, I knew  I wanted something cold for dinner. I also happened to have seven, yes seven, grilled corn cobs in their husks just hanging out in the fridge. We brought them to a BBQ over the weekend, but the corn was put on the grill later in the evening and everyone had already eaten, and sadly, the corn was forgotten. And thus, it made perfect sense to make Chilled Roasted Corn & Spicy Lime Soup, but really you can have it hot too. I hear it's a-storming in the states (also known as the lower-48, it's what we Alaskans call the Continental US). Maybe it's more hot soup weather down that way.

This soup is creamy and thick, and slightly spicy due to the chili paste with a boost of zest from the fresh lime juice. The kernels can be blended very well to make a smooth soup or just barely to lend to a more chunky soup. Also, it can be served chilled or hot! This recipe makes a lot of soup so feel free to cut the recipe in half or use the full recipe and just freeze the leftovers for later.

Roasted Corn & Spicy Lime Soup

Inspired by The View From Great Island

Makes about about 12 cups

• 1 Tbsp. olive oil
• 2 small yellow onions, chopped
• 3-5 red swiss chard leaves (or kale, spinach), chopped
• 7 roasted ears of corn, kernels sliced off
• 1 tsp. ground fresh chili paste
• juice from 2 limes
• 1 15 oz. can of full-fat coconut milk
• generous pinch of salt
• ground black pepper
• cilantro for garnish (optional)

A quick note - If your corn isn't already cooked, it can be grilled or baked in a 400 degree oven for about 35-45 minutes, with husks on.

Back to business. In a large frying pan, heat the olive oil over medium-low. Add the chopped onions and saute for about 5 minutes, or until they begin to brown. Add the washed and chopped swiss chard leaves and saute a few more minutes.

Slice off the kernels of the roasted corn. If you've ever had braces this will bring back painful memories. Try to fight back the tears and think of your now perfectly straight teeth as you slice away.

In a large blender, add 4 cups of cold water. Add all the kernels and blend, blend, blend. You can process it until smooth or just very slightly to have a chunky soup. Pour the contents into a very large bowl or soup pot. Now, add 2 cups of water, the onions and swiss chard as well as the chili paste and coconut milk to the blender and blend until smooth. That's a big ol' blender full o' corn right there.

Add the blender contents into the same large bowl or soup pot and whisk to combine. Add sea salt and ground black pepper to taste and garnish with cilantro .

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If you desire the soup hot, then just heat it up in the pot. If you'd like it chilled, pour into as many bowls as you are serving, cover them, and let chill for at least 30 minutes. Or just cover the whole pot and refrigerate until ready to serve.

And completely unrelated...check out my new booties I just got! They were too cute not to share...

Green Curry with Summer Squash and Fresh Peas

Guess what? I have some very exciting news! I'm going to be featured tomorrow, May 17th on NoshOnIt! So cool! Head on over to http://www.noshon.it and check out the site. They have daily recipes from featured chefs, like moi, and a theme for each day, such as Sweet Tooth Friday and World Cuisine Wednesday. If you like, you can even sign up for a daily recipe via email. Tomorrow I'll post the link for my feature as well. Now on to curry. Oh curry. How do I love thee? Let me count the ways. You're absurdly scrumptious, creamy, luscious,  healthy, quick and easy to prepare and ultimately so utterly divine. This is a most delicious curry, and I love that it only takes as long as the rice needs to cook.

For this curry I used a store bought green curry paste. You know the ones, those tiny little jars found in the "ethnic" section that are like $6. I can't believe it's called the ethnic section. Is that even proper? I don't know. Anyways, one fine and glorious day though, I will make my very own homemade curry paste and relish in it's infinite awesomeness. But until then...I will continue to buy my store bought paste. In the ethnic section. I think it should be called the worldly section. I like that better. I shall start the revolution.

I used pink rice in this recipe but red rice, basmati or jasmine would also work beautifully. Also, I really enjoy the earthiness of bamboo shoots but if they aren't your thing or you've never had them, maybe start with only one 5 oz can.

Green Curry with Summer Squash and Fresh Peas

Inspired by A House In The Hills

Serves 4

• 1 1/2 cup pink rice (or any you desire)
• 1 tablespoon coconut oil
• 1 1/2 Tbsp. Thai green curry paste
• 1 garlic clove, minced fine
• 1/4 tsp. red pepper flakes (optional)
• 2 small onions or 1 large onion, chopped
• 2 large pinches of salt
• 2 zucchini or about 2 cups, chopped
• 3 yellow summer squash or about 2 cups, chopped
• 2 cans (10 oz total) of bamboo shoots, drained
• juice from 1/2 lime
• 1/2 Tbsp. brown sugar
• 1 can full-fat coconut milk
• 1/2 heaping cup of fresh or frozen peas, shelled
• 1/4 cup chopped basil

Begin by cooking the rice according to the package. I soaked mine first for about 24 hours but that's optional. I used 3 3/4 cups of water in my rice cooker. Tip: spray the rice cooker bowl with a non-stick cooking spray to keep the rice from sticking. It makes cleanup so much easier, which obviously I love!

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In a large wok or frying pan add the coconut oil and heat for a minute over low heat. When the oil is hot, add the curry paste, garlic, red pepper flakes and stir for one minute or so, then add the onions. Saute until they are almost translucent and soft, about 5 minutes. Add two large pinches of salt and stir.

Now add the squash, zucchini, bamboo shoots, coconut milk, lime juice and brown sugar. Cook over medium-low heat for about 10-15 minutes or until the vegetables begin to soften, then add the peas and cook another 5 minutes. Stir occasionally.

When the vegetables become tender, serve the curry over rice, and sprinkle with 1 Tbsp of chopped basil.

Curry has to be one of my most favored dishes, especially if it's full of wonderful vegetables. If you have a fantabulous recipe for red or green curry paste , feel free to share! P.S. I love the steam captured in the photo above. Yummy curry.

source of rice image

Thai Coconut Curry with Kelp Noodles

This is a unique dish. Crunchy and creamy, it's Thai-ishly delicious! It has all the ingredients for a darn good Thai dinner. Coconut milk, lemongrass, basil, cilantro, red curry, lime juice, and mungbeans. The gang's all here!

I wouldn't call kelp noodles a staple in our house. They're pretty spendy up here in The Last Frontier. These little translucent strands of goodness are chewy and almost crunchy if not soaked prior to use. They take on pretty much any flavor, like tofu would, and alone are completely flavorless. You know those tofu shirataki noodles, the ones that smell all rotten fishy? Ick. Not the kelp noodles, nope. Surprisingly enough though...you'd think if either one would smell it would definitely be the kelp noodles, but they don't. Yay!

When I do splurge on them, I like to make something fun. Something bold, and something super delicious. Enter, Thai Coconut Curry with Kelp Noodles. I like to top mine with pan fried tempeh, fresh mung beans, and chopped cilantro, but you can top yours with whatever you want! This recipe has all the ingredients for a darn good Thai-a-licious dinner. Coconut milk, lemongrass, basil, cilantro, red curry, lime juice, mung beans...yum! All that's missing is the fish sauce, but since we're vegan, we won't be missing it.

Inspired by The Spunky Coconut

Serves 2

Thai Coconut Curry with Kelp Noodles

• For the Noodles
• 12 oz. package of kelp noodles
• 1 Tbsp. lime juice

• For the Sauce
• 1/2 cup full-fat canned coconut milk (shake it up real good first, store the remainder in fridge for smoothies!)
• 1 Tbsp. tomato paste
• 1/2 Tbsp. red curry paste
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. erythritol or sugar
• 1/2 Tbsp. lime juice
• 1/2 Tbsp. lemongrass paste or chopped
• 1/2 Tbsp. chopped basil leaves
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. ground coriander
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cumin
• 1/8 tsp. chili powder
• small sprinkle of chipotle chili powder or cayenne pepper

• For the Topping
• half a block of chopped tempeh
• 1 tsp. coconut oil
• 1/2 cup mung beans
• cilantro for garnishing

Rinse those kelp noodles and give them a good drain. Place them in a medium size bowl and bathe them in lukewarm water. Add the lime juice and massage them for a couple minutes. A bath and a massage...dang, I wanna be a kelp noodle! Let them soak for 20 minutes or so while preparing the sauce. If lime juice won't volunteer itself, go ahead and use lemon juice instead. What a rude lime. Don't omit the juice though, as the acid is important to help the noodles relax a little bit. And don't forget to massage a bit...spoil those little kelp noodles!

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Add all the sauce ingredients into a small saucepan and whisk to combine, over low heat. Don't allow it bubble.

Slice the tempeh into small, thin bricks about the length of a thumb. Pour about 1 Tbsp. of prepared sauce into small frying pan along with coconut oil. Saute until tempeh is starts browning, about 5-10 minutes.

Now that those pampered kelp noodles have had their day in the sun, drain them well and add the sauce to the bowl in which they were soaking and mix them up! Divide the sauced kelp into two bowls (or one if you're feeling especially ravenous), and top with the cooked tempeh, mung beans and chopped cilantro. Roasted garlic crunchies or some siracha would also be a great addition. The longer the curry sits, the better it gets, so go ahead and put it in a timeout if you want.