Quicklinks
Posted by kathryn in Miscellanea
- Iran’s minestrone: I haven’t made this soup yet, but boy it looks good. It’s Yotam Ottolenghi’s chickpea and noodle soup. He describes it as the “Iranian answer to minestrone”.
- Why do you cook? There’s an interesting series of posts on Cooking with Amy about why people cook. I particularly like Andrea Nguyen’s list.
- Salad dressings: This morning Zoe from Progressive Dinner Party via Twitter (@crazybrave) pointed me to this post on vegetable salad dressings. It includes a creamy beetroot dressing, which is wonderfully pink.
- Sweet potato balls: These are covered in chocolate, so they’re in the treat category, but I do like Anh’s recipe for chocolate covered sweet potato balls.
- Frittatas: Martha Rose Shulman has been writing about baked frittatas this week. There are about four recipes, but I particularly like the look of the green peppers and yoghurt version.
- Snacking: Dietician Leslie Beck has a useful piece in the Globe and Mail about snacking. I think snacks are one of the keys to healthy eating. As Leslie says “if you choose wisely, the right snacks can improve your diet”. Her piece contains some good, sensible, general advice.
I’m off to Melbourne tomorrow, to work with Lucy on the Autumn edition of An Honest Kitchen. So I’ll be back blogging, end of next week.
In general, if you want to see what’s going on with An Honest Kitchen, we have a Flickr group where we’re posting a selection of photos as we work through Autumn. Plus you can post your photos of food from the eMagazine.
06 March, 2010
Comments
I’ve been very taken by that legume and noodle soup too. Such different flavours from the norm. It’s just the long, long list of ingredients that’s holding me back a bit at the moment.
Leslie’s snacking article is great too.
It’s definitely a weekend cooking project isn’t it? And I’d be really tempted to use at least one type of canned bean, rather than boiling two lots separately. I’m waiting until the weather gets a bit cooler – think this is a real winter warmer soup.
Thanks for these links. On the subject of the cooking one, I don’t consider myself someone who cooks. I just prepare food, but don’t really see the need to follow a lot of complicated recipes. Usually, I just grill fish or tofu and steam three different vegetables for supper. And I often just cut open an avocado, slice up a tomato and boil two eggs — hey presto, dinner! If you enjoy cooking as a creative activity, that’s great, but I think some people are put off healthy eating because they think it’s complicated and I’d like to point out that it’s easy to eat healthily with no difficult cooking whatsoever.
The sweet potato chocolates are so unusual, and they sound great! Good article on snacking too.
I like the look of the soup too, except all the cooking time. When I make it, which I will, I will just use canned chickpeas and butter beans. I am not the most organised of cooks, so doing overnight soaking just seems like too much effort for me.
South American Slimmer – I couldn’t agree with you more. I often talk to clients who just have toast for dinner, because they can’t be bothered to cook more. They always seem a bit ashamed, like it’s a guilty secret. But then I talk to them about changing the topping, adding some tomato and maybe having a handful of salad mix on the side. It’s not traditional cooking, but it’s still a healthy meal.
Thanks Arwen, I’m intrigued by the sweet potato balls as well.
Carissa, another reader made the Iranian minestrone soup with tinned chickpeas and butter beans and loved it. She left her comment at the end of this post.
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