Chris’ comments: One of my favorite comfort foods is tomato soup. There must be dozens of variations on this soup: plain, creamed, bisque, with rice, with spinach. The one I like best is the variety I’ve had at my favorite place to eat in Portland, Oregon, the Flying Elephant Deli. What makes their tomato soup different? The inclusion of orange juice and baking soda.
Chris’ comments: In all of our twenty-five years together this is the first thing I’ve ever cooked that Cee has asked for again. She’s had it for two meals today, so that is a huge compliment. Yes, I’m bragging.
I found a basic white bean stew recipe that looked pretty bland, then made it into a heartier version. It does have a little kick to it, but you can change the spices to make it your own.
Chris’ comments: I found this while looking for good millet recipes. I wanted to feature millet because of its health benefits. (See our new Healing Foods page that we are building.) The recipe is by Matt Bittman, the author of many cookbooks, newspaper and magazine columns. I actually found it on Heidi Swanson’s fabulous food blog, 101 cookbooks. It’s taken from Matt’s cookbook, How to Cook Everything Vegetarian. I have to credit Heidi Swanson for the photography, too. This smelled so good, and the taste testing we did was so fabulous, that we couldn’t wait to dive in and forgot to take a picture. This dish has it all, color, texture, nutrients and a great taste. Plus its gluten free and vegan. What could be better? Continue reading
Chris’ comments: This soup is traditionally made with red lentils but I was out, so I substituted my dal (lentil) mix that I use for making dosa (an Indian pancake like a crepe). You can experiment with the spices to suit your palate. I shredded my carrots since I already had the food processor out from making my Apple Daikon Slaw. Continue reading
Chris’ comments: Daikon and apple are two great ingredients to put together. I’m listing the basic slaw, and then giving you some ideas for alternative versions. I made mine with dried cranberries, chopped walnuts and balsamic vinaigrette for a healthier version of the classic Waldorf salad. Continue reading
I’ve been juggling a demanding work schedule the last two weeks (and was really glad to have MR’s fast Yummy Pasta recipe to fall back on). This new week promises to be equally demanding, so I’m going to resort to some reblogging of recipes I’ve found as part of my introvert’s method of conserving energy.
I found this delightful soup chart on Reth’s Recipes. Like us, Reth is refining her eating and switching to mostly plant based eating. She found this recipe chart in Shape magazine, and I think it’s a nice primer for a variety of soups. You can add spices, substitute lentils or tofu for meat and just play around with flavors and textures. Here’s the full sized chart: Continue reading
Today’s recipe was suggested by one of my favorite bloggers, Margaret Rose (M. R.) Stringer. Give her a read if you are ready for some pithy Aussie commentary, flavored with a liberal dash of humor. She’s feisty, funny and fabulous.
This is a great dish to make if you’re in a hurry. You can slap it together in only 10 minutes, but it’s still packed full of fresh ingredients. I made it yesterday for dinner and liked it so much that I made it again tonight. It’s beyond yummy.
This is a dish that can easily be vegan, vegetarian or part of a meat dish, so it should suit all kinds of diets. Continue reading
Sobha says: Here’s a recipe for you. I made this yesterday for dinner so I am confident of all that goes in there. This is a main entree that is normally made with rice (long grain aromatic rice called Basmati or the regular rice). I substituted it with quinoa because of all the nutrition it has, the popularity in the food world these days and then of course for change or newness into the daily routine.
Tomorrow’s dish will be a spicy quinoa pilaf from Sobha’s kitchen. A pilaf (or pulav, as it’s known in India) is usually rice cooked in a seasoned broth, but for this recipe Sobha is using quinoa in place of rice to increase the protein content of the dish. This will be a vegan recipe, but you can easily use it as a side dish to a non-vegetarian meal.
Many thanks to David McNally of 365 Days of Food for introducing me to Maangchi’s video series. The meal David shared was Sweet Pumpkin with Rice Stuffing. I can’t imagine a better introduction to Korean cooking than to cook with Maangchi. She’s wonderfully entertaining and so easy to follow. This meal is a sweet vegetarian dish that she made for Halloween. Yum!