All The Fruits Wallpaper

All The Fruits Wallpaper - House & Home

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Match Picture Mats

Match Picture Mats - House & Home

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Elegant Bathroom

Elegant Bathroom - House & Home

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Mussels in Coconut Broth Recipe

VB6 mussels in coconut broth recipe
Yield: 
4 servings
Ingredients: 

2 tbsp vegetable oil
1 tbsp minced ginger
1 tbsp minced garlic
1 (or more) fresh or dried green or red chiles
2 lemongrass stalks, cut into 3" pieces
4 tbsp fresh lime juice
1 tsp salt
½ tsp pepper
12 oz. thin brown rice noodles or whole wheat angel hair
½ cup coconut milk (reduced-fat is fine)
4 ounces daikon, peeled and chopped
1 red bell pepper, sliced
1 carrot, cut into coins
3 lb. mussels, preferably wild, well scrubbed
2 scallions, sliced
½ cup chopped fresh cilantro, for garnish

Instructions: 

Step 1: Bring a kettle of water to a boil. Put 1 tbsp oil in a large pot over medium heat. add the ginger and garlic and cook, stirring occasionally, until they puff and begin to soften, about 1 minute. Add the chiles, lemongrass, lime juice, salt, and pepper to the pot along with 2 cups water. Cook, stirring occasionally and adjusting the heat as necessary so the mixture bubbles steadily, 3 to 5 minutes.

Step 2: When the kettle comes to a boil, put the noodles in a large heatproof bowl and cover with boiling water. Let sit, stirring once or twice with a fork, until the noodles are tender but not mushy, 3 to 5 minutes. Drain well and toss with the remaining 1 tbsp oil.

Step 3: Add the coconut milk to the pot along with the daikon, bell pepper, and carrot; stir and return the liquid to a bubble. Carefully put the mussels on top of the vegetables, sprinkle with the scallions, turn the heat up to high, and cover the pot. Cook, shaking the pot occasionally, until all (or nearly all) of the shells open, 5 to 10 minutes. (Discard any that do not open.)

Step 4: Divide the noodles among shallow bowls. Ladle the mussels, vegetables and broth over the rice noodles, fishing out the lemongrass stalks as you see them. garnish with the cilantro and serve.

VARIATIONS

Mussels, Corn and Noodles in Coconut Broth

Unreal with fresh corn on the cob, but when it isn't in season, 2 cups frozen kernels is a fine substitute. Skip the daikon. Husk 2 ears of corn and cut the cobs crosswise into coins about 1" wide. Toss them into the pot with the coconut milk and other vegetables in step 3.

Mussels, Vegetables and Pasta in Tomato Broth

You can take this in a completely different direction by swapping a few key ingredients. Substitute olive oil for the vegetable oil, another tbsp of minced garlic for the ginger, 4 bay leaves for the lemongrass, 2 cups chopped tomatoes instead of the water, and chopped fresh basil instead of the cilantro. For the vegetables, try 1 bunch chopped escarole and use angel hair (whole wheat is nice) instead of the rice noodles.

 

Excerpted from The VB6 Cookbook by Mark Bittman. Copyright © 2014 by Mark Bittman, Images copyright © 2014 by Quentin Bacon. Excerpted by permission of Clarkson Potter, a division of Random House LLC, a Penguin Random House company. All rights reserved.

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Orange Soup With Black Salsa Recipe

Orange Squash Soup With Black Salsa Recipe
Yield: 
4 servings
Ingredients: 

1 cup cooked or canned black beans
2 tomatoes, chopped
1 small red onion, chopped
1 fresh hot chile (like jalapeño), seeded and minced
½ cup chopped fresh cilantro
2 tbsp lime juice
1 tsp salt
1 tsp pepper
3 tbsp olive oil
1 large onion, chopped
2 tbsp minced garlic
1½ lb. winter squash (like butternut or pumpkin), cut into cubes
2 tsp chili powder
1 tsp cumin
6 cups vegetable stock or water

Instructions: 

Step 1: Drain the beans; if they're canned, rinse them before draining. Combine the tomatoes, onion, chile, beans, cilantro, lime juice, and half the salt and pepper in a bowl. stir and then let the salsa sit while the soup simmers (or you can make it up to 1 day in advance and refrigerate until you're ready to make the soup).

Step 2: Put the olive oil in a large pot over medium-high heat. When it's hot, add the onion and garlic, and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the squash, chili powder, cumin, and remaining ½ teaspoon salt and pepper. Cook, stirring constantly, until fragrant, about 1 minute.

Step 3: Add the vegetable stock, bring to a boil and reduce the heat so the soup bubbles gently. Cover and cook, stirring once in a while until squash is tender and falling apart, 20 to 25 minutes.

Step 4: Transfer the soup to a blender (working in batches if necessary) or use an immersion blender to carefully purée the soup. Reheat it until just bubbling, adding more water if necessary. Top each bowl of soup with some black bean salsa, and serve.

VARIATIONS

Squash Soup With Apple Salsa
Perfect in winter. For the salsa, use green apples instead of the tomatoes. if you'd like to change the seasoning, use cinnamon instead of cumin.

Excerpted from The VB6 Cookbook by Mark Bittman. Copyright © 2014 by Mark Bittman, Images copyright © 2014 by Quentin Bacon. Excerpted by permission of Clarkson Potter, a division of Random House LLC, a Penguin Random House company. All rights reserved.

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Herman Miller to Acquire Design Within Reach

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