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.
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.
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!
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:
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.