Creamy Tomato Basil Soup (made with Greek yogurt!) - fANNEtastic food Good morning! I made a fun new recipe yesterday — creamy tomato basil soup, made with Greek yogurt! I’ve actually never made tomato basil soup before myself but I LOVE it. So perfect for eating with grilled cheese Which is exactly what I had for dinner last night along with the soup! Matt’s younger brother Drew’s girlfriend, Morgana, sent me a sweet email earlier this week saying she’s been reading and enjoying my blog, and she shared her favorite tomato basil soup recipe with me. This recipe is especially fun because it’s made using Greek yogurt instead of cream! Creamy Tomato Basil Soup (makes about 3 servings) Ingredients: 1 clove garlic, minced 1 Tbsp. olive oil 1 large (or 2 small) fresh tomatoes, chopped 2 C low sodium veggie broth 1 tsp. tomato paste (optional — I didn’t have any but it would be a good addition)1 tsp. fresh basil, chopped 1/4 tsp. pepper 1/2 C plain nonfat Greek yogurt Extra fresh basil to garnish (optional) Instructions: It worked perfectly
Healthy Cake Pops? No Way! (sugar free • gluten free • low carb • dairy free) Healthy Cake Pops?! Is that even possible? Are they actually any good? I was on a quest to find out... and it turns out that you can, in fact, make cake pops that are not only healthy and nutritious for you, but delicious too! I initially decided to make these for our superbowl party with my friend Gina's son in mind. My sister makes traditional cake pops often and they are always a huge hit. I wanted to try to take that idea and make it healthy and safe for my gluten-free, dairy-free little friend. I started by making a chocolate cake with almond flour, some baking soda, sea salt, eggs, vanilla extract, unsweetened cocoa powder, unsweetened apple sauce and a little pure stevia extract powder. After I took the first pic, my camera flaked out on me. After I baked the cake and let it cool completely, I added in some rasberry fruit spread (instead of the icing my sister usually uses) and mashed it all around. I love the Trader Joe brand fruit spreads. Here is the full recipe. Enjoy!
Journal - All Spiced Up Years ago, I told you about my spice bowl. You remember, that big glass bowl I stored my collection of spices in for the better part of seven years; the bowl that I was too embarrassed to show to any of my friends, and which filled my kitchen with a thick cloud of nose-tickling spice dust whenever I opened the cupboard it lived in? Yeah, that one. The one that was - despite the inconvenience of never being able to find what I was looking for, and of poorly-closed bags of cinnamon and sesame seeds slowly leaking their contents into the bottom of the bowl, and of frequently opting to buy a new bag of something rather than go through the effort of seeing if I already had it - the best system for storing and organizing spices I could find. The problem was - and still is, as far as I can tell - that people who design spice racks aren't actually people who cook. If they were, they would certainly know that a measly sixteen or twenty bottles aren't going to cut it. p.s.
Wok like an Egyptian Madonna's Super Bowl performance this past Sunday sent the Supper Model into inspiration-overdrive! The Cleopatra-inspired entrance courtesy of Givenchy was enough shock, surprise, and splendor to thrill any halftime critic. And although TSM doesn't have Givenchy on call for our every food-styling need, we wanted to create a mesopotamian meal of our own that would feel just as in Vogue... So to celebrate the start of New York Fashion Week here's a taste of a red-hot, silky, and sub-Saharan soup tainted with love.... Egyptian Red Lentil and Pepper Soup Serve with fluffy homemade corn bread, that once baked can be cut into heart shaped bites and toasted for a meal that is as figure sparing as it is hunger inspiring. Egyptian Red Lentil and Pepper Soup Serves 4-6 Sea salt Fresh cracked black pepper 5 cups water 4 cups low sodium chicken broth Garnish: thick Greek yogurt Method 1. 2. 3. If the soup is too thick, add a touch more chicken broth. Method: 1. 3. To make the cornbread hearts:
Love chocolate? Don't thank your tastebuds First aired on Think About It (1/7/2013) The next time you take a bite of something delicious, pause. Close your eyes. Savour the flavour. And thank your brain. That's right, your brain.Because when it comes to the flavour of food, it's not your tastebuds doing the work. Gordon Shepherd is a neuroscientist and the author of Neurogastronomy: How the Brain Creates Flavor and Why It Matters. He was right: smell is a major contributor to determining how a food tastes. Smell is often considered a "second-rate" human sense, far inferior to the sense of smell in other species, such as dogs. The fact that we take this smell and associate it with taste is simple: our brain tricks us. Related links:
Perfect Oven Fries - Your Vegan Mom The ability to pull a perfectly crisp and brown little wedge of potato from your oven is one of the primary skills of a successful adult. Do yours stick? Never quite crisp up? Brown unevenly? Let's work this out together. 1. 2. 3. 4. 5. 6. 7. (All except first photo by Dorka.) General Tso’s Chicken, Two Recipes This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009. Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out. Over the past few months, I've been testing and retesting this recipe for my cookbook, and want to share a new revised version. The biggest improvement is in the frying process. (Update: If you've enjoyed this General Tso's Chicken recipe, check out many more Chinese restaurant favorites in my new cookbook The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home.) Almost nobody in Hunan has ever heard of General Tso's Chicken, the most famous Hunan dish in America. You may know the dish as General Tsuo's, or Tzo's or Tao's or some other variation.
Low-Calorie Yogurt Balsamic Salad Dressing 17K+This recipe is for Crystal, who specifically requested a low-calorie salad dressing in a comment on my vacuum-pack giveaway last week. Like her, I also can get in a rut with salad dressing since I eat a jar of salad almost every day. But making a low-calorie salad dressing more imaginative than a little bit of oil and vinegar/lemon juice is not all that easy. Most published recipes for homemade dressing are HIGH in calories because they contain lots of oil. YIKES! Then I thought about nonfat Greek yogurt. This recipe for Creamy Yogurt Balsamic Dressing (yes, I know, I misspelled the label in the picture above) substitutes nonfat Greek yogurt for some of the oil which makes the calorie count more reasonable. Sweet and sour is a good description for the honey/balsamic combination with subtle flavor notes from the soy sauce and Dijon mustard. Low-Calorie Creamy Balsamic Salad Dressing Author: Paula Recipe type: Salad Dressing Mix well. Makes 8 servings/2 tablespoons each. Related Posts:
French Garlic Soup Home >> Recipes Simple and healthy garlic soup from the Provence. I found this healthy French garlic soup in the Larousse de la cuisine des familles, presented as a family recipe from a Provence mama. Wicked way of roasting whole garlic heads. Start with 4 garlic heads - 1 per guest as a light main course. Pour a large glass olive oil inside an ovenproof dish and place each half garlic head flat in the oil. Roast the oven for about an hour or until the garlic is soft throughout and nicely browned. ... and free the remaining half-cloves. The bottom halved will require some help with a pointed half to free the half garlic cloves. Place all the garlic cloves in large pot.
Drop That Burger! Who Said Vegetarians Can't Barbecue? The following is adapted from an article by Priyanka Naik of ChefPriyanka.com. Whoever said that vegetarians and vegans can’t BBQ is in for a surprise! Here is a healthy, creative, delicious, and vegan Indian summertime recipe. Vegetable kebabs are part of contemporary Indian cuisine and are derived from “tandoori”-style foods: breads, veggies, and meats that are marinated and cooked in a tandoor oven, often without skewers. Well, this is the same concept, except the kebabs are cooked on a grill. Hariyali Marinade 2-3 small green chilies, chopped 1/2 bunch cilantro, washed and finely chopped 1-inch piece of fresh ginger 2 cloves garlic, chopped Salt Coarse black pepper 1 tsp. cumin powder 1-2 Tbsp. water Extra virgin olive oil Juice of 1/2 lemon 1/4 cup plain soy yogurt 1/4 cup soy milk Dash of sugar First, prepare the marinade: Place the chilies, cilantro, ginger, garlic, salt, pepper, cumin powder, and 1 tablespoonful of water in a blender. To Cook Kebabs on a Grill Makes 4 servings
Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw Recipe at Epicurious photo by Brain Leatart yield Makes 4 servings The classic apple and cheese combo gets a fun twist in this delicious dish. What to drink: Taz 2003 Chardonnay, Santa Barbara ($20). Chicken 1/2 cup coarsely grated smoked cheddar cheese 1 tablespoon plus 1/4 cup pure maple syrup 1 tablespoon cream cheese, room temperature 2 teaspoons chopped fresh sage 4 boneless chicken breast halves with skin and tenderloin attached 1/4 cup Scotch whisky 2 tablespoons (packed) golden brown sugar 2 tablespoons (1/4 stick) unsalted butter Green Apple Slaw 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1 tablespoon pure maple syrup 1 tablespoon Scotch whisky 1 1/2 teaspoons chopped fresh sage 1 very large Granny Smith apple, halved, cored, cut into matchstick-size strips (about 2 1/2 cups) 1/4 cup paper-thin slices red onion 2 green onions, chopped Preparation For chicken: Stir cheddar cheese, 1 tablespoon maple syrup, cream cheese, and sage in small bowl to blend.