January 29, 2014
Cold, gray, snow-filled days call for warm fires and belly-warming soup. While French onion soup always takes a while to make, what else are you going to do when you’re snowed in? So make quick work of the onions in this recipe in a food processor, and get to caramelizing! Soon enough you’ll have warm, sweet-but-mostly-savory soup topped with stringy, gooey Gruyere that is certain to warm your family up from head to toe. (more…)
December 13, 2013
This is one of those recipes that upon first making it, I was surprised it could be so good. Maybe it’s because I grew up with a disdain for almost every vegetable, and the thought of broccoli was at the tip top of the list. Maybe it’s because as I branched out and started eating broccoli, I leaned heavily on dairy products to make it palatable. So when I first looked at this soup, while it seemed simple enough, I wasn’t sure 1 cup of skim milk and a lot of vegetable stock was going to be enough to distract me from the fact that I was eating half a pound of broccoli in a single sitting. Okay, so maybe I load up a bit on the cheese at the end, but even without the cheese, this soup will warm you up and put a smile on your face with its subtle flavors and creamy consistency. (more…)
October 7, 2013
At the end of last week I shared with you what is quickly becoming my favorite roast chicken recipe, and I promised a follow up post with a chicken soup that could be made with the leftovers, if you had any. While you could just as easily make a traditional chicken noodle soup following the same instructions, I decided I wanted to give my soup a little kick this time around with a few Asian flavors – ginger, lemongrass, and just a hint of Thai chile. It sounded like the perfect match for a chicken and rice soup, and I agree even more so with that sentiment now that I’ve devoured a large potful of it. (more…)
August 2, 2013
Heeeeyy Boo-boo! Whadya think they got in that pic-a-nic basket?
I’m guessing Yogi never expected to get a basket full of Spanish goodies such as gazpacho, zucchini cake, lima bean salad, and piquillo peppers, but had he stumbled upon our party, that’s certainly what he would have found. Along with a pitcher or two of sangria!
A couple of weekends ago we decided to head out to a new park for a picnic and some light hiking. I was a little perplexed as to what to make, because at the time my husband and I were doing a gluten-free diet, and a friend of ours that was going is also gluten-free. So gone was the usual pressed sandwich meal, but I needed something that would not go off in the sun (no mayo or raw anything) but also wouldn’t be too heavy since it promised to be a warm day, and I knew the alcohol we would consume would already drain our energy a bit. Then it hit me – a Spanish-themed meal. Sangria is the perfect summer time drink, and with foods like gazpacho and stuffed peppers, we would be filled up and satisfied, but definitely not stuffed. And all the items could be served either room temperature or cold. And almost everything was vegetarian. While no one in the group was vegetarian, it’s always good to have some go to recipes that are meat-free for friends that don’t eat meat. (more…)
October 19, 2012
If you’ve ever travelled to the Caribbean, hopefully you’ve taken the chance and tried one of their more unique meats – conch. I’ve had it in fritters in Key West, I’ve had it as a marinated piece of meat in St. Thomas, but until now, I had never tried conch chowder.
Now, I have no idea if canned conch is regularly stocked in stores, but quite a while back I noticed a local market had it stocked, so I picked up a can (I now know that Amazon carries it). And then it sat in my basement stores. For a while. So long, that just this past week I realized I had a few months left to eat it, otherwise, it would be headed for the trash. So peruse my cookbooks I did, and conch chowder I decided upon. (more…)