So I’m back to “nesting” in my home. I have been looking around for new things, especially flavors, I can bring into the house.  Reading an article about the benefits of Tumeric, I decided to look up a few recipes and see if I can copy them here at home.  I think I will start with this one from The Kitchn.

Creamy Curried Cauliflower Soup

Serves 6-8

2 tablespoons extra-virgin olive oil, plus more to serve
2 medium white onions, thinly sliced
1/2 teaspoon kosher salt, plus more to season
4 cloves garlic, minced
1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
4 1/2 cups low-sodium vegetable broth (or water)
1/2 teaspoon coriander
1/2 teaspoon turmeric
1 1/4 teaspoon cumin
1 cup coconut milk
Freshly-ground black pepper, to season
1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
1/4 cup finely chopped Italian parsley, for garnish (optional)
red chile pepper flakes, for garnish (optional)

Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15-17 minutes

Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.

To serve, ladle the soup into favorite bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red chile flakes and a dash of olive oil to top.

Recipe Notes:

• To Toast the Cashews:  Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5-6 minutes, or until fragrant.

You see, my house only has a toaster oven; I haven’t gotten around to buying myself a stove that I can use. I will soon but for now, it makes me get creative on what I can and cannot do in the house. This recipe, though it calls for sauteing, I think I can do, believe it or not!!! I will post about it and I’ll see if I’ve created awesomeness or just a disaster.

I’ve also recently been wary of grocery shopping. There are three great grocery stores near our little townhouse, and even a little market right outside the village gates which we frequent, but it is inevitable that you get caught up in deals and coupons and sales.  I am only human 🙂  One of the things I have decided to do is really try figuring out a budget, so that every two weeks is the only time I go majorly grocery shopping.  The weekly stuff, like for the eggs and salads, I can do in the little market outside the village.  Since I was already at The Kitchn website, I saw these 10 tips, and I will try them all out and see if they work.  There aren’t any couponing here in the Philippines, as hardcore as they have it in the US, so I may forego that one.  All the others though seem completely doable to me. Again, I’ll try and post my results as I go 🙂

And oh my word, who doesn’t love Julia Child and poached eggs? I’m still trying to perfect mine using a microwave. This little video is great for both 🙂 

Are you “nesting” as well? What are your nesting obsessions? Care to share?

I’ll leave you with one of my favorite songs about home.  And I just remembered: I met these guys in their concert here in Manila earlier this year! They were lovely, but very grumpy old men. The concert was awesome, just FYI 🙂


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