corn coconut-curry ramen

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

No, no—we're not talking about the instant noodle packets you bought by the case during your most frugal college days. Rather, this recipe pays homage to the Japanese culinary phenomenon that's gaining serious momentum here in Philly and other cities across the country. Though there are regional variations, the main theme always center around a delectable broth, dense chewy noodles and an array of tasty toppings. Ramen represents everything we love about good food: it's deceptively simple, addictingly delicious and takes great talent to master.

Lacking rather substantially in the latter, we used store-bought fresh ramen noodles (found at your local asian supermarket) and focused our efforts instead on the broth.  We took a departure from the traditional pork and miso flavored broth and went with a Thai curry profile. We based it on this week’s garlic from SIW Farm in Chadd’s Ford, long hots from Linvilla Orchard in Media and corn from Sunny Harvest.

The foundation of this broth uses corn stock, which we make every time Greensgrow grants us corn in the CSA share. After you chomped the kernels from the cob, or cut them away for use in salsas or salads, save those cobs! There's so much flavor left in them. All you have to do is simmer them in water for an hour or so. Strain them out and freeze the for later use. Once you've experienced the sweet, corny virtues of a good corn stock you'll mourn all the flavor you’ve ever tossed in the compost heap.

Cook time: 1 hour

Prep time: 35 minutes

Serves 5

Ingredients: 

2 large onions

4 cloves of garlic

4 ears of corn, kernels removed from cob 

2 long hots

2 inches ginger

2 quarts of corn stock

1 can (14 ounces) coconut milk

2 limes, juiced and zested

1 bunch of chopped cilantro

2 Tbl muchi curry powder

1 Tbl turmeric powder

2 tsp garam masala 

¼ cup (approx.) sesame oil

5 eggs

1 package (16 oz) tofu

1 package fresh ramen noodles

Directions:

Chop the onions, garlic, ginger and long hots. Then, in a 5-quart stock pot, saute the vegetables in a generous amount of sesame oil over medium heat.

Season the vegetables with curry powder, tumeric, garam masala and a pinch of salt. After about 5 minutes, add the corn stock and coconut milk and bring to a simmer. 

Meanwhile, place the eggs in a small pot and cover with cold water. Place the pot on high heat and bring to a boil. Keep a close eye on the eggs. Allow them to boil for 1 minute then transfer to a bowl of ice water to shock them. Peel the shells and set aside.

Refill the pot with new water and bring to a boil, preparing to cook the noodles.

Cut the tofu into small triangular pieces and pan fry in sesame oil until they brown on both side. Transfer them to a paper towel lined plate to sop up any extra oil.

Now, back to the broth. After it's been simmering for 20 minutes or so, add the corn kernels and adjust the seasoning to taste with salt and black pepper. Remove from heat and finish with the fresh cilantro, lime zest and lime juice.

Now that the both is finished begin cooking the noodles. Drop them in boiling water one bundle at a time, stirring them constantly to keep them from sticking. They only require about 3 minutes to cook. Using a small mesh strainer, pull the cooked noodles from the water and place in soup bowl. Ladle the broth over the noodles and garnish with a soft-boiled egg, tofu and extra cilantro.

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weekly scenes: here, there, and everywhere

Here, there, and a little bit of everywhere. The ease with which we skip around the world today is a miracle. Just in the last month, I feel so lucky to have gone the places I've gone and to have met the people I've met. Fifty to one-hundred years ago, it would have been unfathomable. The fact that I can be in Philadelphia during the week and head up to New York state for a weekend - how I can fly to Vancouver and make my way up the coast within a week - it's not something to take with a grain of salt.

The ubiquity of travel makes the world accessible, and our generation is lucky to experience it. We can meet people on every continent, in every city, with more ease than ever before. This new age of travel is breaking down walls, and the planet is becoming a global society. 

It makes me feel like a part of something bigger; a huge community that inhabits the world. The experience of traveling across the continent and to a different country all by myself, tapped me into it and opened my eyes.  It's stunning and comforting to know that there are so many people we can get along with, connect with, enjoy, and learn from. Many a time we focus on the differences, but when you let your guard down, you begin to find the similarities. We all have more in common than you think.

Everywhere we go, there are amazing people. Interesting, creative, intelligent. We can share things with a complete stranger, and we can connect with someone who, appearance-wise, is an entirely different kind of person. When moments like that happen, life realizes meaning. Your heart grows just a little bit bigger with each interaction. It opens up a world in which we can go anywhere without really being alone.

This global community has not always existed. It's a phenomenon of our time, and something I, myself, am excited to live through. We should not let it go unnoticed how special this moment in time really is.

Here's to all the amazing people I've met, shared a moment, and spent time with on my recent travels.  You all put a smile on my face.

weekly scenes

Life has taken a turn for the busier. You'll have to forgive me for the silence that has ensued because of it. I know I've barely shared a peep, but I must admit, I don't feel entirely horrible about it. It's important to get out and experience life that is not set behind a computer screen. With the recent shift in weather, I've been making it a point to do so. I've been chasing dreams, laying in the grass, cooking up a storm, biking EVERYWHERE just because I can, and trying to make it to as many yoga classes as possible.

I do want to call out a few special moments that have happened recently though....

1. Adam's band had their first show! It was such a fun night of free beer, free souls, and free rock n' roll.

2. We finally bought a vine! Now I just want more. :)

3. This little one is back in my life and we've been having a ball. This shot was taken while enjoying the weather at Penn Treaty park on a Saturday afternoon.

4. My new favorite thing is to pick up fresh fish from Ipolito's Seafood. They got what's good.

5. Check out this post I did on cream vs. oil moisturizer! I'm a total convert.

6. Yes, succulent vines do exist. And yes, I will own one someday.

7. God I love this girl. She is one of the best, kindest, funniest, good-to-be-around people you'll ever come across. Anyone who gets to meet her in their life is damn lucky. I'm so happy to have been one of those people!

8. I almost started a chicken farm in our way-too-small of a backyard when I met these babes (or should I say chicks) at Greensgrow. 

9. Adam & I started a food blog! Go check it out!

Oh, and I'm heading to San Diego next month! Anyone with suggestions of where I should go, visit, stay, eat, etc. please drop me a line in the comments! I hope everyone's spring is off to as glorious a start as my own. Much love. xx

vegan carrot soup with coconut lime drizzle

Note: This post was previously published as a part of my freelance work here

Carrots can be found in season almost year-round. Most people get tired of the classic ways to eat them, so today I want to suggest one of my favorites: pureed. When carrots are all mashed up, they make great soups. This particular recipe takes an Asian spin with cilantro, lime, and coconut. After you’ve downed it you’ll be packed with good nutrients, and full enough to get through the afternoon.

Ingredients:

Soup:

-          2 Cups Carrots, Chopped

-          2 Celery Stalks, Chopped

-          1 Yellow Onion, Chopped

-          ¼ tsp Saffron Threads

-          1 Tbs Curry Powder

-          1 ½ Cans Coconut Milk

-          10 Cilantro Sprigs

-          1 Tbs Coconut Oil

Drizzle:

-          ½ Can Coconut Milk

-          Juice from 1 Lime

Directions:

1.       Melt coconut oil in a large pot.  Add carrots & onion to cook, stirring every few minutes.

2.       After 15 minutes, or once carrots are almost fully cooked, add celery for 5 more minutes.

3.       Stir in saffron and curry powder, and sauté for another 3 minutes.

4.       Add coconut milk. Stir & let simmer.

5.       After 10 minutes, kill the flame and let the soup sit.

6.       While the soup is cooling, squeeze juice from one lime into your ½ can of coconut milk. Mix it up with a fork & set aside.

7.       Using an immersion or regular blender, puree the soup mixture. Add the cilantro sprigs right at the very end, so that they get chopped up, but are not sitting in the heat for long.

8.       To serve, garnish with coconut lime drizzle & a few pieces cilantro.

paleo squash & seafood bisque

Like everyone else, I've been eating healthier in the New Year. This is one of my many recipe creations in the venture to do so. It is a spin on seafood bisque with squash-based broth and no dairy. The seafood dresses it up, and adds healthy protein. Each bite feels like an indulgence. Things just shouldn't taste this good, and be this healthy.

Ingredients:

1 Onion

1 Large Garlic Clove

2 Acorn Squash

5 Cups Water

1 Tsp. Vegetable Bouillon or a Bouillon Cube

.4LB Scallops

10 Clams

16 Shrimp

2 Tsp Moroccan Seasoning

1 Tsp Tumeric

1 Tsp Chili Powder

1 Tsp Safron Threads

Ghee & Olive Oil for Sauteing

Salt & Pepper to Taste

Directions:

1. Preheat the oven to 350F. Slice the acorn squashes in half and lay them on a foil-lined baking sheet. Dress with a bit of oil, salt, and pepper. Roast until caramelized.

2. Remove squash from the oven. Once cooled, scoop out the innards and set aside.

3. Using hot olive oil, saute chopped onions and garlic in a large stock pot.After they are cooked through, add squash, water, and spices. Important, do not salt until the very end. Oysters add a lot of saltiness to a dish and you don't want to overdo it.

4. Using a hand blender, turn the squash and onions into a fine liquid. Let simmer.

5. In a separate saute pan, caramelize scallops and shrimp in ghee. Set them aside in a bowl when finished.

6. Toss oysters into the squash broth and cover the pot. The steam that is trapped with your lid will cook the oysters. Remove the lid once all have opened. After 5-7 minutes they should be done. 

7. Kill the flame and mix in scallops and shrimp.

8. Taste for seasoning and add as much salt/pepper as is needed.

9. Serve!

philadelphia's first snow

We had our first snow, everyone! Of course, I got a little taste when I went home for Thanksgiving, but it was still fun to have some more. Philadelphia got hit pretty well with eight inches. I had been planning to spend the day with friends, making a road trip to a town outside the city. Roads were crappy though, and plans had to change. We ended up heading to Greensgrow Farms to check out their Christmas trees and Holiday Bazaar. They did a great job getting one-of-a-kind local vendors into the space (if you live in the area, they have another one going on tomorrow & I highly recommend it!). I must say, I was very inspired. The rest of the day we hopped around Fishtown, warming up with soup, hot toddies, and good friends. I love how the snow brings people together for fun memories like that day. It may have canceled plans, but we built a whole new day instead.

cantaloupe gazpacho with spicy crab salad

Talk about a no cook meal. This dish is fast and easy to whip up. I made it for dinner the first time after we got back from a backpacking trip and were too exhausted to cause much of a production. All you need is a hand blender and some fresh ingredients. Did I mention that it's delicious and healthy?

Ingredients:

(gazpacho)

1 Canteloupe

1 Cup mint leaves, unpacked

1/2 Tbsp sea salt

Juice from 1 lemon

(crab salad)

10oz Lump Crab

1 Green Pepper

1/2 Cucumber

2 Tbsp Lottie's hot sauce (any other will work too)

2 Tbsp olive oil mayo

Juice from 1 lemon

S & P to taste

Directions:

1. Blend soup ingredients together using a hand blender, and stick in the refrigerator to chill.

2. Dice half of your cucumber and all of your green pepper. Slice the other half of your cucumber into in strips for garnish.

3. Mix diced vegetables with all other crab salad ingredients.

4. To serve, fill a shallow bowl with gazpacho. Using a large spoon, form crab salad into a large ball and place it in the center of your dish. Add cucumber for garnish.