Natural Gourmet Institute. (964 unread) - outdoorfoodie - Yahoo Mail. Spiced Coconut Carrot Soup Recipe. Tomato, Chickpea & Coconut Soup Recipe. This is the perfect pantry soup.
I’m even betting that most of you have these ingredients on hand already. We’re all about fresh eating around here, but there’s nothing wrong with opening up a few cans from time to time… especially in the middle of winter when you crave tomato soup and tomatoes are not in season. The soup is basically: 1 can of tomatoes, 1 can of chickpeas, and (part of) 1 can of coconut milk. The chickpeas thicken the soup and the coconut creates a creamy, velvety texture without adding real cream. For a lighter soup, you can use light coconut milk or—get this! Of course no tomato soup would be complete without grilled cheese. Tomato chickpea & coconut soup Heat oil in a medium pot. This soup gets better on the second and third day, so this is a great one to make in advance. If you don't like coconut, use heavy cream in place of the coconut milk.
If you don't have fresh thyme add ¼ to ½ teaspoon dried thyme or oregano. Amaranth, Quinoa, and Corn Chowder. This is a wonderfully hearty veggie based chowder that can easily stand up to a series of substitutions if you don’t have all the ingredients on hand.
Last time I made it I didn’t have whole milk, so I used 3/4 cup of skim milk with 1/4 cup of light cream… I threw a couple scallions in when I didn’t have enough leeks… I substituted rosemary for thyme. I haven’t tried it yet, but I see no reason as to why you couldn’t use red quinoa for additional color here. As for the corn, I’ve used both left over corn on the cob (removed from the cob obviously) and organic canned corn. Both worked well. Ingredients: 3 TBSP butter1 1/2 cups finely chopped leeks (white and light greens parts)1/2 cup finely chopped bell pepper1 tsp salt1 tsp ground pepper1/4 cup amaranth1/2 cup ivory quinoa, thoroughly rinsed1 tsp dried thyme4 cups corn kernels1 cup whole milk2 TBSP minced parsley In a large stockpot, melt 2 TBSP of the butter over medium high heat.
Stir in the amaranth and 3 cups of water. Ribollita - Tuscan White Bean Soup Recipe. Bread making has become Jack’s new weekend hobby.
Over the last few weeks, he’s made some really delicious focaccia and a few loaves of ciabatta which, I have to tell you, were super impressive. I previously had this idea that rustic crusty bread would require wood fired ovens and other non-household equipment to make. It doesn’t. The ingredients are simple, but it does require an afternoon’s worth of babysitting. Knead, fold, wait, rest… repeat… like 15 more times.
Zucchini & Sweet Potato Noodle Minestrone Recipe. I always talk about how much I love soup and now that it’s winter (in Chicago!
Ack!) , I’m more obsessed than ever. I love making it, I love eating it, I love freezing it… and I love reheating it just to enjoy eating it all over again. There’s never a day that I’m not in the mood for soup – it just makes my body and soul feel so nourished and happy. This blog could have been titled: Love and Lemons and Soup because I first fell in love with cooking by routinely making soup on Sundays. This was an especially fun soup to make because how pretty are these veggie noodles?!
Sharp-eyed readers may notice that we’ve replaced our blue KitchenAid® Artisan® Stand Mixer with a shiny new lemony yellow (Majestic Yellow, to be exact) one. Emily’s Butternut Squash and Black Bean Chili in Pumpkin Bowls. Good evening :) Today was a whirlwind, but a productive whirlwind.
I think this gorgeous weather is helping me get my groove back…! It felt like Summer out there today! My running jacket and gloves were left behind for a tank top and shorts. Sa-weet. The run: Distance: 4 milesTime: 33:29Avg pace: 8:20 min/mileSplits: 8:38, 8:25, 8:13, 7:52. Ginger Coconut Milk Soup Recipe. The other day I posted a quick snapshot of my lunch on instagram (if you're there, I'm @heidijswanson).
It was a soup I make quite often this time of year - with little riffs or tweaks each time. A few of you emailed me on the side asking for specifics, so I thought I'd share it here today. The gist is this - simmer a good amount of grated ginger and shallots in coconut milk, add the brightest spring vegetables you can get your hands on, and serve over egg noodles (or, alternately, pan-fried shredded yuba skins*). I like to finish with lots of cilantro and a squeeze of lime, but whatever fresh herbs you have on hand will do. Sometimes I add tiny cubes of tofu or tempeh for a bit more protein.
For those of you who take lunch to work, you can bring some of the broth in a thermos (or heat in a microwave), and bring the pre-cooked noodles and vegetables, cold, in a bag. I use full-fat coconut milk here - 2 parts + 1 part water. Bring a big pot of water to a boil. Serves 4. Print Recipe. Spanish Recipes - Allrecipes.com (Pg. 4) Carrot soup with tahini and crisped chickpeas. It’s the first week of January, so I am going to go out on a limb and guess that no fewer than 52 percent of you are gnawing on a carrot stick right now.
If you’re not gnawing on a carrot stick right now, you probably have some within reach of you. If they’re not within reach of you, they’re in your fridge, because you, like most of us, are more ambitious when it comes to grocery lists than you might be when it’s time to consume said groceries. And if they’re not in your fridge, you might have them on your mind, nagging at you. Early January is like that. (Late January is all about rich comfort foods. Green Curry Broth Recipe. I have to tell you, I've been hesitant to post this.
It's the sort of thing that is tricky to get just right. At a glance we are talking about an infusion of of herbs, spices and aromatics coming together into a broth. Easy enough. Kabocha French Lentil Soup Recipe. Last weekend Heather (my sis) and I waited for a break in the rain, loaded little Jack into the stroller, and headed toward the Mission district.
We made lots of stops along the way - coffee, lunch, and The Curiosity Shoppe included. The Curiosity Shoppe always has all sorts of neat things in stock. This time I came across a really sweet, unassuming cookbook titled SoupLove. It's by chef Rebecca Stevens, just 30 pages in length, single color, and features twelve simple, seasonal soup recipes including this Kabocha French Lentil Soup. The illustrations by Nabil Samadani send the charm factor to a ten.