I am incredibly lazy about soup. It's not a difficult dish to make, but I often end up obsessing about the nuances. It's not just a hot bowl of liquid, but flavors that need to be tweaked and balanced. With my obsessive need for perfection in soup, borne from a lifetime of my mother's perfect broths, I've given up.
Kale is so en vogue right now! Everyone is talking about it , cooking it and eating it and now so can you. But why should you? Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.
So it's been quite the roller coaster these past 24 hours. I had intended on writing a fun recap of the fabulous birthday weekend I had spent with all my friends, however when I received a phone call from my Dad this morning saying my Grandma was rushed to the hospital due to a sudden heart attack, my mind went blank and this blog post no longer mattered. Nothing mattered to be honest.
Cabane à Sucre Bonjour mes amis! I’m here at Trois Pistoles with very limited internet access, which is why I haven’t been blogging much lately. I also haven’t been cooking much because all my meals are prepared by my wonderful host, Aline, who cooks amazing vegetarian meals for 14 people 2 times a day. I don’t know how she does it, it’s so much work. Other than that, everyone is really nice here.
Even though the weather has been getting warmer lately, there are still days when I crave a nice bowl of lentil soup for lunch. Especially if it’s a lentil soup that conjures up the Mediterranean sun and the seaside. This Greek lentil soup (Faki) comes from The Essential New York Times Cookbook , which has a recipe revised from one that reader and Greek cookbook author Vilma Liacouras had sent in to the paper in 1977. I don’t think I had ever tried lentil soup Greek-style before, but wow, am I hooked now. It may become my go-to lentil soup.
This story is not meant to turn you off to this soup. Cause it’s really super delicious. But here goes: I make my daugther’s baby food. She’s ten months old and I’m trying desperately to make sure she has an adventurous palate. I decided to try lentils with her a few weeks back and figured I’d introduce them with yam, since she seems to adore yams.
April 27, 2012 by Anastasia “Journal, I’m on a sugar cleanse. I haven’t had any sugar in over three weeks.
aside Rosemary Garlic Chickpea Soup After a holiday season filled with gustatory delights composed from an excess of cream, sugar and butter, it’s natural to want to scale back a bit. Now, I’ve never been one to deny myself a treat or two; a rare day passes when something sweet or rich (or lucky me, both) does not pass my lips, asceticism just isn’t my style. With that said, it’s hard to ignore the general trend of eating a bit more consciously this month.
Ingredients 300g white beans 1 big onion (chopped) 2 carrots (sliced) 2/3 of a cup choped celery
I think I'm having an identity crisis. Instead of dreaming about kale I've been thinking about cupcakes. Instead of listening to Sara Bareilles or Jack Johnson I've been rocking out to Katy Perry. And instead of sporting my usual casual jeans and a plaid shirt I find myself wearing... skinny jeans and a blazer?
April 6, 2012 by Anastasia This beet soup would probably be one of the first items that pops up if you google “Russian cuisine”. However, being more of a pastry person while growing up, I skipped all the borscht hype. Eight months ago our family was invited to a Russian dinner that completely changed my attitude. A few… quite a few.. disastrous attempts later I am finally proud to present my vegetarian version of this famous Russian dish. Traditionally borscht is made with beef broth and beets (of course), and there are a million different ways to prepare it.
Last week, I whipped up three yummy soups, all perfect for Halloween night and all guaranteed to: 1. Give your trick-or-treaters a nice warm head start before they take off on their quest to fill their bags to the brim with candy 2. Possibly cut down on the number of pieces of candy your child will consume while he is trick-or-treating 3. I can’t think of a third thing.
I am beginning to think I am having a soup identity crisis lately. I am usually ALL about the soup and have no trouble finding soups that speak to me but lately, nothing looks that good. Maybe it's because we haven't really had much in the way of winter weather. It's been mild, we haven't really had any snow that has stuck around for more than a day and if you didn't know what month it was, you would have sworn that we have spent the last 4 months enjoying the very first moments of spring. I find it difficult to get all fired up about making comforting, cold weather foods without the cold weather part and find my mind wandering to Toronto summery thoughts of wood fires, bbqs, wine on the front porch and garbage strikes.
Friday, March 2, 2012 Buffalo Chicken Soup with Orzo Because Bake Your Day needed another buffalo chicken recipe , I made you buffalo chicken soup. Spicy, brothy, stuffed-with-orzo-buffalo-y soup.
(Photos updated 2/23/2012) As the weather turns cooler, we find ourselves gravitating toward soups, chili, baked pasta, all of those warm comfort foods. I have had a vision for this tortellini soup for quite a while, but simply have not had an opportunity to execute it. Until now...