Archive | February, 2011

Mango Lassi

21 Feb

As many of you know, although I’m truly not a picky eater, I’m never been a huge fan of Indian food, with the exception of a few select dishes and flavors, such as those cumin seed flatbreads they give you at Gaylord. You may, however, have noticed that in the past year I’ve become obsessed with all things frozen (or at least half-frozen) and/or yogurt-y. This includes but is not limited to: smoothies, frozen acai bowls, popsicles, and soups.

Lassis can be made in a variety of ways. Traditionally, they are made only with yogurt, water, salt, and spices. They were often drank to cure gastroenteritis or cure sleep disorders, because the yogurt in it can make you calm and drowsy. Sweet lassis lose the salt and replace it with sugar and sometimes butter. Now lassis are made in any way you can imagine-minted, nut+spice, different fruits, but mango lassi is one of the most common, not the mention the most delicious. Mango is one of my favorite fruits of all time. I just think the texture of them is incredible, they are so smooth and creamy and rich but still tangy. Whenever I saw them eating them on LOST I was so jealous.I  imagine THE ISLAND’s mangoes to be the best kind of mangoes. But alas, I used these Kent mangoes from Peru.

Mango Lassi

makes 1 large serving


Ingredients

3/4 cup fresh mango, sliced

3/4 cup yogurt (preferably Greek)

1/4 teaspoon ground cardomom

1/8 teaspoon salt

1/2 teaspoon honey

juice from 1/2 of a lemon

handful ice cubes

pistachios, chopped, to top

Place mango, yogurt, cardamom, salt, honey, lemon juice, and ice cubes in a blender and blend until smooth. Pour into a glass and top with chopped pistachios, then drink up!!!

 

By the way those glasses…got 4 of them at a thrift store on Driggs. $2.99 each. Exhibit A of why I am no longer buying home goods at Anthropologie. (clearly an empty promise)

 

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Beet + Fennel Soup with Kefir

4 Feb

I’m gonna start this post off by saying: My swirling skills aren’t as strong as they should be. For someone who’s been cooking since they were 5 and has worked at a handful of restaurants making latte art, my swirling skills are just despicable. But, in my defense, the sometimes-inconsistent nature of Kefir made it difficult to get the perfect spiral.

Beets can be a tough sell. When someone doesn’t like them, usually they really don’t like them. If you’re one of those people I highly recommend trying them again. In my opinion, beets are like brussel sprouts: you just have to prepare them right. The red beets at the store looked so fresh and perfect this week that I just had to get them.  As long as you have a blender (a food processor works too) this dish is so quick and easy to make and seriously satisfied my craving for a bowl of borscht from Veselka.

I was actually surprised when I reached the end of this recipe and realized the soup didn’t need to be chilled. It’s actually supposed to be served hot, although I’m sure serving it cold would be just as tasty.

Beet + Fennel Soup with Kefir

From The Bon Appétit Test Kitchen

Ingredients

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped fennel bulb

1 1/2 teaspoons fennel seeds

2 large (2 1/2-3 inch-diameter-I used twice as many, half the size) beets, peeled and cut into 1/2 inch cubes

2 cups low-salt chicken broth

1 cup unflavored kefir

Fennel fronds (for garnish)

Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes.

Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.

Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.