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Soup & Stew recipies

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Miso-Squash Soup With Sesame-Ginger Apples. Embrace the Savory Side With This Japanese Squash Soup. A creamy, savory, dairy-free squash soup.

Embrace the Savory Side With This Japanese Squash Soup

[Photographs: Vicky Wasik] It's always important to question your initial impulses. Just imagine if Lincoln had started the Gettysburg Address with his original text, which is believed to have been "These past 87 years have been one hell of a slow-motion train wreck, amiright? " Or if Martin Luther King had gone with the first draft of his March on Washington speech, tentatively titled I Slept Poorly Last Night. And think of the mess scientists would still be cleaning up today if Heisenberg had published his Absolutely-Damned-Certain Principle. I'm proud to add this soup to the list of things that, once rejiggered, changed the course of history...or, in this case at least, changed the course of your first course. Then I remembered one of my favorite squash preparations, kabocha no nimono, a Japanese dish of winter kabocha squash poached in a light dashi-based broth. For kabocha no nimono, the skin is usually left on the squash.

Butternut Squash Soup. Method This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash.

Butternut Squash Soup

It’s important to use good chicken stock and season the soup well to bring out the nutty, sweet flavour of the squash. Once you’ve mastered this recipe, you can take the soup in different ways by adding pearl barley, dried pasta, or some chopped smoked bacon. Even the smallest amount of dried porcini. Put a very large saucepan on a medium heat and pour in a couple of lugs of olive oil. While the soup is cooking, make your croutons. When the squash is soft and cooked through, whiz the soup with a hand blender or pour it into a liquidizer and pulse until you have a smooth purée (but you can leave it slightly chunky if you like).

PS I made this in my pressure cooker the other day, with really great results – it’s so quick! One of India’s most popular drinks to cool off and get hydrated, “Jaljeera” Amanda’s note: Here is another wonderful contribution from Ramya Venkateshwaran who writes from her home in India.

One of India’s most popular drinks to cool off and get hydrated, “Jaljeera”

Find her on her website WildTurmeric.net for more ideas on healthy living. This jaljeera is a very popular North Indian summer drink that is a natural body coolant and it also one of the best drinks to help you maintain your overall health. Jaljeera is often sold by road side vendors during summer time in Northern India to aid tired travelers. It tastes wonderful, keeps the body hydrated, and it replenishes lost minerals very quickly during the summer. Most of the traditional Indian drinks are packed with goodness and inexpensive to make. Jaljeera is also a good home remedy for indigestion.

One of India’s most popular drinks to cool off and get hydrated, “Jaljeera” Recipe Page. Healthy and Spicy Green Bean Curry. Nutritional information Serves 6 “Thai curries tend to be the spiciest and sweetest of them all,” says Trang.

Healthy and Spicy Green Bean Curry

“The curry pastes are composed of fresh herbs and bulbs, employ red or green chiles, and are balanced with coconut milk.” Locro de papa or Ecuadorian potato soup. En español Locro de papa is a classic Ecuadorian potato and cheese soup.

Locro de papa or Ecuadorian potato soup

Soups are very popular in Ecuador and usually served with most meals. They are one of the cheapest and best tasting dishes you can find. A typical Ecuadorian meal will consist of primero or the first course, segundo or second course- usually meat, poultry or seafood with rice; and dessert. Soups are usually served as a primero and most soups -as well as a lot of other dishes- are always served with avocado and aji or hot sauce. Locro de papa is more common in the Andes highlands or Sierra region of Ecuador.

Locro de papa {Ecuadorian potato and cheese soup} Recipe for locro de papa or potato soup, a traditional Ecuadorian soup made with potatoes, onion, garlic, cumin, achiote or annatto, milk, cheese and cilantro. Ingredients To serve: 1 cup of queso fresco, feta cheese, or grated mozzarella Maiz tostado or cancha corn nutsChopped cilantro and green onions Avocados, sliced or diced Ecuadorian aji hot sauce Instructions. Bieler Broth and Digestion. Red Lentil, Spinach, and Lemon Soup.