Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons grapeseed oil 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 2 Tablespoons finely chopped garlic 2 Tablespoons finely chopped turmeric 2 Tablespoons finely chopped ginger 3 Tablespoons green thai chili paste 1 lemon, peel cut into wide strips and juiced 3 Tablespoons tamari Pinch of red pepper flakes (optional) 4 inches of lemongrass, pounded OR 2 bags of Lemon Zinger Tea 6 pods cardamom, cracked (place between two stacked spoons and squeeze) Water to cover 1/2 cup cashew butter 1-2 cups stock of choice (I used homemade shrimp stock) 1 pound protein or veggies of choice (I used a fillet of corvina) 1/2 cup roasted cashews, coarsely chopped Cayenne pepper, salt, sugar or honey 1-2 limes, quartered DIRECTIONS Heat large covered pot over medium heat. Add oil, onion, celery and carrot. Sauté until tender and onions are translucent. Add garlic, turmeric and ginger. Stir continuously for a minute or two. Add green thai chili paste, lemon peel and juice, tamari, red pepper flakes, lemongrass or tea bags, and cardamom. Cover with water, bring to a boil, reduce heat, cover and simmer 20-30 minutes. Remove lemongrass or tea bags, cardamom pods and most of the lemon peel. Let mixture cool slightly. With an immersion blender or regular blender, puree 1/2 the mixture with cashew butter. Add additional stock until desired consistency is achieved. Season protein or veggies with salt and pepper as desired. Place in stewing liquid and bring to a boil. Cover, lower heat and simmer until protein is cooked or veggies are desired doneness. Serve hot in bowls as a soup or plated on top of rice or noodles. Top with cashews. Pass the cayenne, salt, sugar and lime to add to taste. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
