Creative Mojo with Mark Lipinski is the place to oil your creativity, get unstuck, share your ideas, voice your opinions, have a few laughs, and take a break from the world.
Here’s what YOU missed on Creative Mojo
Wednesday, November 17, 2010
And my co-host was . . . .
Author, Teacher, Textile Artist
I was totally in awe of New York textile artist, Leni Wiener’s, book Photo Inspired Art Quilts. So I just had to ask her to co-host. I was almost too tongue-tied and star struck to actually speak!
These are the sensational books written by Leni Wiener — textile artist, paper artist, mixed media artist, or painter, you need to need this book . . .
This is Leni’s other book!
Clicky HERE to visit Leni Wiener’s website!
The New Grief . . .
Is creativity the way out of mourning?
I spoke with Dr. Joseph Nowinski about getting through loss through creativity.
To visit Dr. Nowinski’s web site, CLICK HERE.
Also, look for Dr. Nowinski’s book, due to be released in January, 2011, “Saying Goodbye: How Families Can Find Renewal through Loss” CLICK HERE to pre-order his book.
Hey, Foodies! It’s Monica Bhide!
I had the most delightful conversation with food writer, Monica Bhide, about her cookbooks and her incredible blog! She is an angel, and what a creative talent!
Visit Monica’s wonderful blog, A Life of Spice, by CLICKING HERE!
Just in time for Thanksgiving . . .
A Monica Bhide Recipe
Carrot Ginger Soup
Curried Soup of Carrot, Bell Pepper and Ginger with pan-fried paneer
4 tablespoons vegetable oil
1 cup paneer, cut into crouton size -small cubes
Salt to taste
2 tablespoons butter
2 medium leeks, peeled and coarsely chopped (white and light green parts only)
1 pound carrots, peeled and sliced
1 bell pepper, seeded and diced
3 tablespoons minced ginger root
1 teaspoon turmeric
1 teaspoon cayenne
1 tablespoon ground coriander
5 cups vegetable stock
1 cup light cream
1 teaspoon salt or to taste, if desired
Fresh cilantro to garnish
1. Heat 3 tablespoons of oil in a wok or large non-stick skillet over medium-high heat. Add the paneer and fry for 6-8 minutes until lightly browned. Sprinkle with salt to taste. Remove paneer with a slotted spoon and drain on paper towel.
2. Melt the butter in a medium (3-quart) saucepan on medium heat. Add the leeks and cook for about 6-7 minutes or until translucent.
3. Add the carrots, bell pepper and ginger and cook for another 5-7 minutes or until the carrots begin to soften.
4. Add the turmeric, cayenne, coriander and mix well. Cook for another minute.
5. Add the stock and bring to a boil. Cover and cook for about 20 minutes or until the vegetables are very tender.
6. Remove from heat and allow to cool to room temperature.
7. Working in batches, puree the soup in a blender.
8. Stir in the cream, salt and pepper
9. Serve warm topped with the paneer.
And another Monica Bhide Recipe . . .
Spicy Sweet Potato Bisque
4 to 6 servings
Adapted from Chef Joel Harrington, CORE Kitchen & Wine Bar, The Ritz-Carlton, Dove Mountain, AZ
1 tablespoon unsalted butter
1 medium onion, sliced
2 medium shallots, sliced
2 cloves garlic, sliced
4 medium sweet potatoes, peeled and diced large
2 teaspoons sriracha or your choice of hot sauce
1/2 cup light coconut milk or soy milk
Melt the butter in a large saucepan over medium-low heat. Add the onions, shallots, and garlic, cover, and cook until they begin to soften but not color.
Add the sweet potatoes and water to cover. Bring to a boil, then lower the heat and simmer until the potatoes are soft, about 30 minutes. Remove from the heat and cool to room temperature.
Working in batches, puree everything in a blender until smooth. Return the soup
to the saucepan and stir in the milk, sriracha, and maple syrup and salt to
taste. Thin with a little water or more milk if too thick. Reheat gently; don’t
let it boil. Serve hot.
And another Monica Bhide Recipe . . .
The Washington Post, April 22, 2009
* • Cuisine: Indian
* • Course: Beverage
* • Features: Fast
Tamarind and tequila make a fine match in this recipe, which was developed by K.N. Vinod, chef-owner of Indique Heights in Chevy Chase. (And this gives you another way to use the smooth tamarind-date chutney that might have been purchased to make Peanut Tikkis or Tamarind-Glazed Honey Shrimp (see related recipes).
* • Ice
* • 1 1/2 ounces tequila, such as Cuervo Gold
* • 1 ounce triple sec
* • 1 1/2 tablespoons store-bought tamarind-date chutney
* • 1 1/2 ounces store-bought or homemade sour mix (see NOTE)
* • Lemon wedge or slice, for garnish
Fill a Collins glass with ice. Add the tequila, triple sec, chutney and sour mix; stir well. Garnish with a lemon wedge or slice of lemon.
NOTE: To make sour mix, combine 1 1/2 cups sugar and 1 cup water in a small saucepan over high heat. Bring to a boil, stirring until the sugar has dissolved, then reduce the heat to medium and cook for 5 minutes. Add 1/2 cup lemon or lime juice and mix well. Remove from the heat. Let cool to room temperature before serving or storing.
Adapted from “Modern Spice,” by Monica Bhide (Simon and Schuster, 2009).
252 calories, n/a fat, n/a saturated fat, n/a cholesterol, 460mg sodium, 27g carbohydrates, 1g dietary fiber, 24g sugar, n/a protein.
Tested by Monica Bhide for The Washington Post.
E-mail the Food Section at firstname.lastname@example.org with recipe questions.
© 2010 The Washington Post Company
Pick up copies of Monica’s books . . .
CLICK HERE to order your copy of Monica’s exsquisite recipe book, Modern Spice
CLICK HERE to order a copy of Monica’s book, Everything Indian Cookbook!
What is the ONE thing that you were BORN to do?
I was lucky enough to speak with America’s reinvention expert and author, Steve Olsher.
Steve’s book is called, Journey to YOU!
CLICK HERE to order Steve Olsher’s book!
To visit Steve’s website, CLICKY HERE!
A Mojo Visit with ROOM author
I was so excited to be able to talk about creative process with best-selling author, Emma Donoghue!
You must read the Mojo Book Pick –
– don’t miss the chance!
It’s terrific and very thought-provoking!
CLICK HERE to visit author Emma Donoghue’s official website.
CLICK HERE to order you copy of the Mojo Book Pick, ROOM: A NOVEL