Recipe: "Cream" of Broccoli Soup

My mom made this recipe a few months ago, and I thought it was brilliant. Turns out she snagged it from a Jenny Jones cookbook called "Look Good, Feel Great". I've taken the liberty to modify it just a little by using brown rice and my salt substitute. I've also doubled it, because I tend to think bigger pots of soup make leftovers, which is never a bad idea.

The trick to this recipe is that the soup is thickened -- not by cream -- but by the starches from the rice, which is an infinitely healthier option.

Ingredients:

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/4 cup long-grain brown rice (I used short grain and it was fine)
• 3 cups chicken or vegetable stock (Aim for low sodium)
• 4 cups fresh broccoli florets (I used broccoli crowns, and chopped them up, and I'm assuming Frozen would do in a pinch)
• 1/2 tsp. salt substitute
• Black pepper (to taste)

To Make:

• In a large pot, heat oil over medium flame. Add onions and cook, stirring occasionally until they are translucent.
• When the onions have had a chance to cook, add the rice, stock, salt substitute, and pepper, and allow mixture to come to a boil. Then reduce heat to low, and simmer (covered) for 20 minutes.
• Stir in broccoli florets and allow mixture to return to boil, increasing the heat to medium. Cover and cook for five minutes, and then remove from the flame.
• Allow soup to cool slightly, and then blend until smooth.
• If the soup is too thick, add more water or stock for your taste.

Serves: 8

Serving:  52 calories, 7 g carbs, 1 g fat, 4 g protein

Recipe: Microwave Personal Pumpkin Pie

I scooped up this recipe from MFP, where someone had previously found it on tumblr.

Ingredients:

• ½ cup pumpkin pie filling or pumpkin puree
•  ¼ cup liquid egg whites
• 1 packet of sweetener (I use Equal)
• Cinnamon and/or Pumpkin Pie Spice (to taste)

To Make:

• Combine ingredients in shallow dish.
• Microwave mixture for 2 minutes.
• Let cool before eating.

Serves: 1

Each Serving: 80 calories, 10 g carbs, 0 g fat, 7 g protein

Variations:

• If you prefer a more "flan-like" texture, add more pumpkin 
• If you prefer a more "cake-like" texture, add more egg whites
• For a creamy topping, mix together a dollop of non-fat Greek yogurt, a little bit of hazelnut cream cheese, and pumpkin pie spice, or top with toasted pecans.

I'm a Wimp Who's Scared of Curry

I don’t know whether to attribute it to growing up in a Kosher household, which limited outside dining options, or to the fact that Jews stereotypically can’t handle heat, but I have a very limited palate when it comes to ethnic food. And spice. And the variety of the ethnic dishes I do eat.

Let me explain: When it comes to sushi, I grew up eating tuna rolls – tuna, rice, seaweed—cucumber rolls – cucumber, rice, seaweed – and avocado rolls – avocado, rice, seaweed. Mexican in the Goldman household consisted of a delicious casserole made from rice, beans, cheese, tuna, peppers, and mild salsa. No heat, no zingers.

I tried Thai food for the first time during my sophomore year at BU. My friends and I went to a restaurant called Noodle Street, which I still HIGHLY recommend, and a kind waitress advised that if I was new to Thai, I should try the “See ew” dish, because it was not all that different from the Chinese food that I did know. I tried it; I loved it. I tried my friend’s Pad Thai dish as well. It has been two years, and those are STILL the only Thai dishes I will order and eat.

I’ve never tried Indian. For context, I spent 4 months in London – which is arguably, the second-best place in the world to try Indian food – and I am still a wimp about it.

But why not? I mean, I live in Boston – a far cry from the ethnic food mecca that is New York City, but we hold our own. I have all sorts of ethnic delights around me, and yet I do not actively try them.

I will be the first to admit it. I am a wimp when it comes to trying ethnic food. I am scared of spice levels, I am scared of not knowing what to order, I am scared of not liking what I ordered. Am I the only one with these irrational fears?

I ask you for help fellow foodies: What dishes should I be trying? And am I alone in my fear of curry?