blue martinis

from loveandlemons

The little bit of tahini may seem odd, but it really pulls the flavors together. It contributes a little bit (2/5 of a gram) of fat, but I think it’s worth it.

Ingredients
1 large onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons ginger root, minced
3 to 4 cups vegetable broth
1 1/2 pounds carrots (about 6 large), trimmed, peeled, and sliced
1 14.5 ounce can diced tomatoes (fire-roasted preferred)
2 to 3 teaspoons low-sodium soy sauce (or wheat-free tamari)
1/4 teaspoon cayenne pepper or hot smoked paprika
1 teaspoon tahini
Instructions
Heat a large, non-stick pot and add the onions. Cook, stirring often, until they soften. (If they start to stick, add water by the tablespoon.) Add the garlic and ginger and cook for another minute.
Add 3 cups of the vegetable broth, carrots, and pepper or paprika. Bring to a boil, reduce heat, cover and cook until the carrots are tender, about 20 minutes. Add the remaining ingredients, EXCEPT tahini.
Transfer half of the soup to a blender. Leave the top ajar (or remove the center cup from the Vitamix) and cover with a kitchen towel to allow steam to escape. Blend, beginning on low and increasing to high speed, until soup is completely smooth. Pour into another pot and repeat with the remaining soup.
Simmer, covered, on very low heat for at least 20 minutes to allow flavors to blend. (The soup tastes better the longer it cooks, so if you have the time, give it longer.) If it seems too thick, add additional vegetable broth. Stir in the tahini, check seasonings, and add salt or additional red pepper to taste. Cook for another minute or two before serving hot, garnished with spiralized carrots, if you like.
Notes
Using a food processor to chop the vegetables makes this soup much easier to put together. Use the S-blade to mince the garlic and ginger (drop them in the top with the machine running). Then, remove them from the processor and attach the slicing blade to slice the carrots.

Preparation time: 15 minute(s) | Cooking time: 45 minute(s)

Number of servings (yield): 6 (about 3/4-1 cup per serving)

Nutrition (per serving): 86 calories, 6 calories from fat, <1g total fat, 0mg cholesterol, 517mg sodium, 415mg potassium, 18.3g carbohydrates, 4.2g fiber, 8.4g sugar, 2.7g protein. From FatFreeVegan

3 Tbsp olive oil
1 large yellow onion, quartered and thinly sliced
2 medium fennel bulbs (about 1 1/4 pounds), trimmed, quartered from root to stalk, and thinly sliced
4 medium cloves garlic, finely chopped
1 tsp chopped fresh thyme leaves
2 tsp fennel seeds
two 28-ounce cans whole peeled tomatoes
water
3/4 tsp salt, or to taste
sugar, to taste
red wine vinegar, to taste

In a large (5-quart) pot or Dutch oven, warm the oil over medium heat. Add the onion and fennel, and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes. Add the garlic and cook, stirring frequently – garlic has a tendency to burn – until the onion is translucent and very soft, 5 to 8 minutes more. Add the thyme and fennel seeds and cook until fragrant, about 2 minutes.

Using your hand to hold back the tomatoes, pour the liquid from the tomato cans into the pot. Stir well. Crush the tomatoes in their cans, using your hands or a potato masher to tear and mash them into small chunks. Add the tomatoes to the pot. Then fill 1 empty tomato can with cold water and pour it in, too. Bring to a boil. Then adjust the heat to maintain a gentle simmer, and cook, uncovered for about 45 minutes.

The soup is ready when the fennel is very tender and a spoonful of the tomatoey broth tastes like a goo, full-bodied soup. (It if hasn’t cooked long enough, it will taste watery and raw, like tomatoes straight from the can.) Add the salt. Taste and adjust as needed. If the tomatoes need a little sweetness, add a pinch or two of sugar. If the soup tastes a little bland, add a small splash of vinegar. Molly notes she often adds both.

Serve hot. Yield: 6 to 8 servings.

From Molly Wizenberg and here

Mustard-and-Coriander-Crusted Salmon
CONTRIBUTED BY GRACE PARISI
TOTAL TIME: 25 MIN
SERVINGS: 4
•FAST
•HEALTHY
Pinot Gris from Alsace or Oregon typically has a lushness that can stand up to succulent fish like this roasted salmon, which is coated with a delicious, fragrant mix of Dijon mustard and spices.

1 tablespoon coriander seeds
1 teaspoon mustard seeds
Pinch of crushed red pepper
1 1/4 pounds skinless salmon fillet in one piece
Salt and freshly ground black pepper
1 tablespoon plus 1/2 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 bunch watercress (6 ounces), thick stems discarded
1 cup tightly packed flat-leaf parsley leaves
Preheat the oven to 425°. In a coffee grinder, coarsely grind the coriander seeds with the mustard seeds and crushed red pepper. Season the salmon fillet with salt and black pepper and spread 1 tablespoon of the mustard evenly over the fillet. Press the ground spices into the mustard.
In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil. Add the salmon fillet, mustard side down, and cook over high heat until lightly browned, 2 to 3 minutes. Carefully turn the salmon. Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through. Transfer the fillet to a cutting board.
Meanwhile, in a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of mustard. Add the watercress and parsley, season with salt and pepper and toss to coat. Cut the salmon fillet into 4 pieces and serve with the salad.

http://www.foodandwine.com/recipes/mustard-and-coriander-crusted-salmon/print