Seven soups every Saturday: quinoa soup recipes - Soup Chick Honestly, I don't know who we have to thank for quinoa's culinary ascent -- chefs, Whole Foods, gluten-free bloggers, or all of the above -- but I'm firmly in the quinoa camp now. Grown primarily for its edible seed, quinoa is not really a grain; it's a green, from the same family of leafy greens (goosefoot) as spinach and Swiss chard. The quinoa seed, which is the part we eat, has a mild, somewhat nutty taste and texture, more substantial than couscous; when cooked, it acts like rice and tastes like barley, and that makes it perfect for soup. Seven quinoa soup recipes caught my eye this week: Quinoa soup with spinach and pumpkin, from A Mad Tea Party Sweet potato soup with quinoa and coconut milk, from A Veggie Venture Vegetarian avgolemono soup with quinoa, from The Well-Seasoned Cook Corn quinoa chipotle soup, from One Hot Stove Sopa de quinua con carne (quinoa soup with beef), from Laylita's Recipes Quinoa soup with avocado and corn, from Cheap Healthy Good
Pad Something-or-other (Thai rice noodles) | The Mom Food Project Everyone in this family loves Thai food. We didn’t grow up with it, but we’re fortunate enough to have lots of it around to eat, both at restaurants and at home. It’s not hard to see why a girl like me, with a half-Italian mama, would love Thai food: think of all the noodles! While my beloved Tom Kha soup was easy for me to recreate with a few glances at some recipes, I didn’t have much success cooking my own Thai noodles until I discovered Thai Foodcast, a great site with clear, charming instructional videos on how to make lots of Thai dishes. I’m not sure it’s still being updated, but this is where I learned to make Pad Thai, and it gave me the courage to branch out. Today, while we were at the grocery store, the kid got it into her head that she wanted to make Pad Thai with me, but when we got home, we had forgotten the peanuts and the tamarind. The cool thing about the way I make Thai noodles now is that the kid was able to make the sauce with no recipe. And tasty, too!
3 Ultra-Satisfying Vegetarian Fall Soup Recipes Image via: Sneakerdog Every year, when it starts getting cold, I crave soups and stews packed with greens and garlic. To me, it’s the ultimate comfort food: hot, healthy, and vegetarian. Garlic, Chickpea and Spinach Soup By Sneakerdog 2 tablespoons olive oil 4 garlic cloves, crushed 1 onion, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 5 cups vegetable stock 12 ounces potatoes, diced More after the jump! 15 ounces can chickpeas, drained and rinsed 1 tablespoon cornstarch 2/3 cup Silk(tm) cream (or other non-dairy cream) 2 tablespoons light tahini 7 ounces spinach, shredded cayenne pepper salt and pepper, to taste Heat the oil in a saucepan and cook the garlic and onions until soft and golden. Add chickpeas and simmer for another 5 minutes or until potatoes are tender. Fat-Free Vegan Red Lentil Curry Soup By Happy Herbivore Makes 4 cups Line a large pot with a thin layer of water, turn heat on high and add onions. Ginger Gold Apple and Squash Soup By Christie’s Corner
Sweet Potato Gnocchi with Gouda Cheese Sauce This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? In keeping with the autumn orange theme I got the idea to try a sweet potato gnocchi covered in gouda cheese sauce. The idea was to do it in a stovetop mac and cheese kind of style. I have never made a potato gnocchi before. First and most important you need 1 pound of sweet potato. In the photos I as preparing a double recipe so that is why you see so many potatoes. Pierce the potatoes with a fork. Microwave the potato for 5-6 minutes on each side, until tender. Slice the potatoes in half and let cool. Scoop out the flesh of the potatoes and mash, you need 1 1/2 cups of mashed potato. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. You have made a roux! Gnocchi
Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach I would like to add on a personal note, I LOVE steak au poivre.
Greek Pizza and Freschetta Giveaway This is a Sponsored post written by me on behalf of FRESCHETTA® for SocialSpark. I am being compensated for my efforts; all opinions are 100% mine. We make homemade pizza on a pretty regular basis around here. Though my husband and I like to get super creative with our toppings, I have to say that my kids’ favorite is a pretty basic pie with great sauce and fresh mozzarella cheese. The other day, though, I talked my kids into trying something a little different: a Greek pizza. I’d made the pita bread dough earlier in the week and kept it in the refrigerator (I used this recipe), so all I needed to do was let it come to room temperature and roll it out. For the vegetables, I started by chopping 1/2 zucchini, 1 red pepper, and 1 red onion, which I combined with 1/2 pint tiny grape tomatoes, some chopped kalamata olives, and some minced parsley on a sheet pan. After the vegetables were done cooking, I scooped them onto the rolled out crust and added some crumbled feta cheese.
Artichoke bottoms with pasta and shrimp This dish (concocted at the spur of the moment) reminded me of a conversation I had with a foodie friend in Beirut; we were discussing artichokes and that exquisite Lebanese dish of stuffed artichoke bottoms with minced lamb and yogurt; I mentioned I used frozen bottoms imported from Egypt. His reaction was: “What? You are supposed to get fresh artichokes and (slave over) peel them and clean them up and then get their bottoms” is what he said. Yeah, right! You can save yourselves a lot of time and grief and buy them frozen at the Middle-Eastern store; they are produced in Egypt and are just fine! 1 bag of artichoke bottoms (about 10 bottoms)2 cups of low-fat yogurt6 cloves of garlic1 bunch of cilantroA handful of fresh or frozen fava beans (optional)1/4 pound of large shrimpsOlive oil, as needed4 ounces of cappellini pasta (or angel hair)Spices: Salt, to taste, sumac (1 teaspoon), paprika (1 teaspoon), coriander (1/2 teaspoon)
Homemade Stuffed Pizza Crust Recipe | Fresh Tomato & Arugula Pizza I think there are very few who can vouch and say that they DON'T like Pizza! Its not the healthiest thing to be munching around all the time, but then on occasion when you enjoy it, nothing competes the heartiness and deliciousness of a yummy pizza! I have had my share of pizzas and am at a stage when I can look at a Pizza and not go Ga-ga over it. There is no more salivating or uncontrollable drooling over a dominoes pizza crust. But sometimes on those rare occasions that it does - I need to devour a pizza right then and there. Few ready made ingredients from the local store can make it possible for you to prepare one right in the comfort of your home and in less that those dratted 60 minutes of the delivery time! But since I hadn't gone shopping, I had very few ingredients on hand. You can use any topping of your own. Basic Information Prep Time: Under 30 min Cook Time: Under 30 min Serves: 2 people Yield: Makes one 12 inch stuffed crust pizza Method a little beyond the rim of the pan.