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Kabocha pumpkin cream soup with green Thai curry paste and coconut milk by lucy, Honolulu, Hawaii7/18/2017 After roasting kabocha wedges, I stir fried onions, celery and chives with a tiny bit of green Thai curry paste. Then added the roasted kabocha as I turned down the temperature. Added this to a hot chicken broth and slow cooked for a few hours. Removed the pumpkin and blended until smooth and slowly added coconut milk. Top with crushed almonds and fresh mint leaves. This is a very nice treat!
White and green bitter melon, eggplant and potato vegan stir fry by lucy chun, Honolulu, Hawaii7/14/2017 This dish has got to be our favorite over the past few days!
Today's hearty soup was full of vegetables added to a nice chicken stock. Surrounding the Chinese winter melon are seaweed, barley, lotus seeds, red dates, dried tofu, and Shiitake mushrooms.
Their 30 pound wild Chinook salmon catch in Canada proved to give a great fight and excitement! Click on the play arrow below to see a slideshow of their great outing! This exotic dish was flavored with a little oil infused with garlic, ginger, turmeric, green onions and chives from Ken's organic garden besides freshly grown bitter melon, baby eggplants, and cherry tomatoes. To it, I added both russet and purple potato as well as tofu, then lightly flavored with vegetarian "oyster" sauce and a little red miso. Each vegetable had it's own unique flavor which blended and counter tasted just right! Online article
10 Amazing Eggplant Benefits | Organic Factshttps://www.organicfacts.net › Vegetables Eggplant is an unusual vegetable that has a unique range of health benefits, including an ability to help build strong bones and prevent osteoporosis, reduce symptoms of anemia, increase cognitive function, improve cardiovascular health, protect the digestive system, help lose weight, manage diabetes, reduce stress, protect infants from birth defects, and even prevent cancer. Eggplants are native to the Indian subcontinent, but are now found throughout the world in a number of different cultural cuisines. In England, the vegetable is called “aubergine”, and it also goes by the name brinjal, melongene, and guinea squash. The purple or black glossy fruit can grow more than a foot in length in wild varieties, though they are considerably smaller in normal agriculture. It reached the Middle East and the Mediterranean region approximately 800 years ago, and was being referenced in England by the 16th century. |
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