Trust me, I’m beautiful. | Thursday Night Smackdown Today: Please give a big TNS welcome to Everybody Likes Sandwiches, this year’s Bloggie winner for best Canadian blog. It’s rainy and bleak here, so this soup seems fitting (although, to be frank, this photo could have used a chive). When you’re done, why not read the week’s guest posts from some other kick-ass bloggers, if you haven’t already? Which you should have. (If you’re wondering why all the guests: go here.) And remember: Hobo Monday is STILL ON. While Michelle takes a much-needed brain-freeze, I’m filling in for jury duty. Sometimes, things just aren’t all that pretty, but you love them anyway. First off, I should note that I’m a fan of peanut butter. Peanut butter may not give this soup beauty, but it gives richness in spades. 1. 2. 3. Like this: Like Loading...
Salmon with Potato "Scales" Recipe Trim 1 to 2 inches off thinner (belly) side of salmon fillets so that remaining fillets have a more even thickness. Reserve the belly strips for another use. You will now have 2 more square-shaped pieces of salmon fillet. Cut each fillet into 4 roughly equal-size pieces for a total of 8 pieces. Arrange fish, skin side down, on a baking sheet (or 2 dinner plates). Scrub potatoes well. Dip potato rounds, one at a time, in butter and lay slices on top of one piece of fish in an overlapping pattern (to resemble fish scales), covering surface completely. Preheat oven to 400°F with rack in middle. Heat oil in a 12-inch nonstick skillet over medium heat until it shimmers (dip a corner of a fish fillet into skillet to test; it should sizzle). Roast fish in oven until just cooked through, 4 to 8 minutes (depending on thickness; a possible visual clue—the better quality the salmon, the less likely you'll see it—is when the white albumin in the fish exudes from the fish and begins to set).
Harvest Vegetable and Chicken Soup with Quinoa and Bacon Harvest Vegetable and Chicken Soup with Quinoa and Bacon It’s fall! Actually, where I live we’re a little confused since it snowed in the mountains this past weekend! We had a bit of a cold front come in, and it snowed above 7,000 feet (I’m at 6,000 feet where we got rain instead). I’m hoping that means we’re going to have a fantastic ski season. I used a soup recipe from the current Cooking Light and switched up a few things. Isn’t it beautiful? If it’s already becoming soup weather where you live, I hope you’ll try out this recipe very soon. Here are some other comforting fall soups on the blogs you may enjoy:Roasted Squash Soup by Culinary CoversChicken Pot Pie Soup by How Sweet EatsRoasted Broccoli and Cheddar Soup by Closet CookingTuscan Chicken Soup by Peanut BlossomChipotle Creamy Tomato Soup by Farmgirl Gourmet
Food - Recipes : Smoked haddock fish pie curried sweet potato & rice autumn soup/stew Wednesday October 6, 2010 Fall is my favorite season. And so far this fall is shaping up rather nicely. This past weekend, I got into the kitchen with the purpose of making it smell like fall. Now, as you can tell from the photos, this soup became more of a stew as I got caught up in cleaning and tidying. I used 2 kinds of curry paste as I was finishing one jar and starting on another. Elsewhere: I’ve been around all over the place in the last little while. curried sweet potato & rice autumn soup/stew 1 T olive oil 1 carrot, finely diced 1 small onion, finely diced 2 stalks celery, finely diced 1 sweet potato (yellow fleshed), finely diced 1 yam (orange fleshed), finely diced 1/2 c rice (I used a mix of white & brown) 2 T curry paste pinch of salt & a good grind of black pepper water or vegetable stock 1 t maple syrup (optional)In a large pot, heat olive oil and add in carrots, onion and celery and saute until fragrant, about 3-5 minutes.
Prawn and dill pilaf – dinner in 30 minutes Midweek dinners don’t have to be boring - this simple, lightly spiced pilaf is ready in just 30 minutes. 30 minutes Serves 2 EASY butter 30g onion 1, halved and slicedgarlic 1 clove, slicedbasmati rice 125gsaffron a pinchcloves 2cinnamon 1 stickchicken stock 200mlcooked peeled king prawns 150gdill 1/2 bunch, chopped Melt the butter in a shallow pan with a lid. Bring to a simmer, put on the lid and cook on a very gentle heat for 15 minutes, until all the stock has been absorbed and the rice is tender (add a splash of water if you need to). Add the prawns, season, then cook for a couple of minutes to heat the prawns. PER SERVING 429 kcals, protein 23.0g, carbs 56.1g, fat 14.1g, sat fat 8.0g, fibre 2.0g, salt 2.38g Mastered this? These Rice noodles with prawns, edamame and grapefruit are perfect if you’re on the 5:2 diet and take just 10 minutes to prepare.
italian wedding soup italian wedding soupmeatballs 1 lb lean ground beef (local & organic) 1 T fennel seeds, crushed 1 t Old Bay seasoning 1/4 cayenne pepper 1/2 t freshly ground pepper 1 t worchestershire sauce 2 cloves garlic, minced 1/4 t kosher salt 1 egg 1/4 c bread crumbs 1 T olive oil 1 large onion, diced 4 cloves garlic, minced 2 stalks celery, diced 1 large carrot, diced 1 t dried chili flakes pinch of salt fresh ground pepper 1 bunch kale, cut into 1 inch ribbons (tough ribs removed) & cut crosswise 6 c chicken stock Parmesan rinds (optional) 1 c short or small pasta Preheat oven to 375F. Meanwhile, In a large stock pot, heat olive oil over medium-high heat and saute the onions and garlic until soft & fragrant.
Pork chops with chestnut potatoes recipe I like to use Middle White. If you use fresh chestnuts, choose chestnuts that are really firm as they will be tastier. Ingredients 4 thick-cut pork chops, on the bone, cut from the end with the fillet attached, skin removed but fat retained (about 300g each) 20 sage leaves 10 cloves of garlic Rind and juice of 1 lemon 200g large waxy potatoes 250g fresh chestnuts or 200g vacuum-packed chestnuts 1 small onion squash 50ml olive oil 10 juniper berries 6 bay leaves In a large pestle and mortar, roughly crush the sage leaves and three cloves of garlic, then add the lemon rind in big pieces removed with a potato peeler. Season the mixture with salt and pepper and rub onto the pork chops. Leave to marinate while you make the potatoes and squash. Boil a medium pan of water, peel the potatoes and cut them into rough shapes about 5cm square. Preheat the oven to 200C/400F/Gas 6. Heat a griddle pan or prepare the barbecue.