The first night I tackled Hottie Black-Eyed Peas & Greens (p. 119-120) from Isa's new Appetite For Reduction. My go-to collards & black-eyed peas recipe contains coconut milk, so I was interested to try one that didn't.
|tip: always buy the biggest bottle of Sriracha you can find|
With some vegetable broth leftover, the next afternoon I decided to finally tackle Isa's PPK Broccoli Curry Udon soup. I found it a few weeks ago, but a friend with similar taste beat me to it and provided me with some tips.
- I substituted 4 cups of mixed, frozen veggies for the 6 cups of broccoli
- used 14 ounces of wet udon noodles instead of 8 dry
- halved the ginger (not a fan)
- doubled the garlic
- used significantly more than a pinch of red pepper flakes (fan)
- added an extra cup of broth
- used whole coconut milk
- omitted the toasted sesame seeds (I keep forgetting to buy them)
|you can't go wrong with some Sriracha on this either|
This recipe used significantly more pots, pans, and bowls than I'm used to, but I've got to say that the result was worth it. I should note that even with my extra cup of broth the soup had a significantly higher proportion of contents to liquid, so I served it with a spoon and fork- which you'll need for the unwieldy noodles anyway. Also, if you like your food piping hot, plan to heat the whole concoction for a few extra minutes before serving.
At this point I had coconut milk left over so I
Other than that, I subbed Biscoff cookies for the graham cracker crumbs- an awesome flavor addition. Note that I did use a bit more butter; apparently Biscoffs are dryer than graham crackers (?). Oh, and I take full responsibility for