Tag Archives: gluten-free

A Grand Evening at Everest

Sometimes despite my best efforts, my photos are an epic fail. Despite the bad photos, I hope that you will make a stop at Everest on Grand in St. Paul because the food will knock your socks off.

I had a real itch this week for non-American fare, so we headed out for Everest’s delicious Nepali, Tibetan and Indian options. We started with the Veggie Momos. Momos are steamed dumplings made with a mixture of vegetables and served with a house sauce of cilantro, tomato and spices – I would love to take this sauce home with me.

momo
Veggie Momos: Cabbage, spinach & onion mix.

The Husband went for the curry. The Chicken Tikka Masala is marinated boneless chicken breast roasted and then cooked in house tikka sauce. He ordered it “hot” and lived to tell the tale.

chicken curry
Tikka sauce is specialty spices blended in heavy cream with herbs
chau chau
Eek!! BLURRY! #drat

I opted for the Tofu Chau-Chau “medium+” spicy and it was perfect. What isn’t to like about sautéed wheat noodles with veggies?

Not only does Everest on Grand have tons of vegetarian, vegan and gluten-free options, they also do takeout and catering. They can feed every appetite, stop in today!

Lotta Lentils Soup

I love making soup. It’s a great way to use up odds and ends in the refrigerator or pantry, and warm you up on cool evenings. And since I rarely follow a recipe, each one is always different.

This batch of lentil soup was ready in less than an hour and has fed me for a week:
lentil soup

Here’s how I did it:

3 TBS olive oil
1 small onion, diced
3 cloves of garlic, minced
2 stalks of celery, sliced
3 carrots, sliced
5 Swiss chard leaves, chopped
2 cups green lentils, rinsed
8 cups of water

Heat olive oil in a large saucepan over medium flame. Add the onion and cook until soft. Add the garlic and remaining vegetables, cook for a few minutes to brighten their color. Add water and lentils along with 1-2 bay leaves and some branches of fresh thyme, cover and cook for 45 minutes or until lentils are tender. Remove bay leaves and thyme stems, salt and pepper to taste.

This makes a large batch of soup that freezes well and reheats beautifully.

Mexican Casserole

When the weather gets cold, I get hungry for comfort food. This Mexican Casserole recipe from Pinch of Yum is quick, easy, satisfying and makes great leftovers.

mexican casserole

I cut the recipe in half, used hot enchilada sauce, and topped it with fresh tomatoes and avocado – it was delish!

Click here for the recipe.

*Note: On her site, Pinch of Yum says that someone commented that this recipe ruined her pan. I did not have any problems cleaning my pan after following her instructions for roasting.