Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Sunday, June 23, 2019

Orange-Scented Chilled Tomato Soup & a Tomato Sandwich with Basil Mayo for Souper (Soup, Salad & Sammie) Sundays

It has been so muggy and hot this week that although I eat hot soup year-round, it was time to roll out the first cold soup of the summer. I wanted something tomato-based but not gazpacho and thought I would give this Orange-Scented Chilled Tomato Soup from Giada a try, liking the unusual combination of the orange and tomato. Since the soup seemed like it needed an accompaniment and I had tomatoes, bread and fresh basil, I paired it with Ina's Tomato Sandwich with Basil Mayonnaise.


I did make a few changes to the soup recipe--mainly quantity changes to fit my tastes and lessen the sweetness of the soup just a bit.


Orange-Scented Chilled Tomato Soup
Slightly Adapted from Giada De Laurentiis via FoodNetwork.com
(About 4 Servings)

For Soup:
3 Tbsp extra-virgin olive oil (I reduced to 1 1/2 Tbsp)
2 medium carrots, diced (I used 2 large carrots)
2 large shallot, minced
salt and freshly ground pepper
2 cups low-sodium broth (I used veggie non-chicken broth)
2 cups orange juice (I used 1 1/2 cups)
1/2 cup chopped basil
1 Tbsp maple syrup (I used 1/2 Tbsp)
2 tsp tomato paste (I used 1 Tbsp sun-dried tomato paste)
1 (28 oz) canned chopped tomatoes

For Topping:
1/2 cup full-fat Greek yogurt
2 tsp maple syrup (I omitted)
zest of 1/2 orange

For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes. 

Using an immersion blender or food processor, puree the soup until smooth. (do in batches carefully if using a blender) Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.

For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.

To serve: Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.


Tomato Sandwich with Basil Mayonnaise
From Ina Garten via FoodNetwork.com
(Yield 1 Serving + Plenty Extra Basil Mayo)

1 cup good mayonnaise
10-15 basil leaves, chopped sea salt and pepper to taste
1 tsp fresh lemon juice
1 Tbsp good olive oil
1 tsp minced garlic
2 slices country white bread
1 tomato, sliced

Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.


Notes/Results: This soup and salad combo made for a perfect lunch on a warm and humid Sunday. I scoffed initially at the "orange-scented" part of the recipe name thinking that with that much orange juice it would be a stronger part of the flavor and maybe overpower the tomato but it doesn't. I did lessen the orange juice by 1/2 cup--mainly because I had a 12-oz bottle and although the orange is there, the citrus notes really complement the tomatoes and make for a good tasting soup. I tried it both hot and chilled and I like it both ways so I think if you aren't a cold soup fan, it's worth making to eat warm. It also paired really well with the tasty tomato sandwich. Basil mayonnaise is a good thing and you get a cup of it so you will have plenty left over even if you lavish it over the bread. The best looking local tomatoes at my grocery were Roma tomatoes and they were very good. I think in a few weeks when heirlooms are more out and about it will be even tastier. Giada and Ina made a good pairing--I will happily make both of these recipes again.


Linking up this chilly soup with I Heart Cooking Clubs where this coming week is our June Potluck. Any recipe from any of our IHCC chefs. 

 
Now let's have a look in the into the Souper Sundays kitchen.


Judee of Gluten Free A-Z Blog brought Healthy Vegan Sandwich Spread and said, "This spread is one of my favorites. It's high in protein and fiber, low in bad fats, tasty, and Weight Watcher friendly. In addition, it's naturally gluten free and dairy free. It all adds up to one word- HEALTHY! Spreads can be enjoyed in so many ways. Enjoy this easy to make spread on gluten free crackers, in gluten free wraps, on gluten free bread, with lettuce leaves or just enjoy it alone. I love it with a bowl of soup of my quick and easy Italian Spinach Garlic Soup."


Thanks to Judee for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, June 16, 2019

Ottolenghi's Sweet Corn Chowder with Spiced Butter for Souper (Soup, Salad & Sammie) Sundays

I could eat chowder every week in the summer. There is just something about the combination of good fresh sweet corn and potatoes and the creamy base that is so satisfying, even on a warm and humid day.  I have had this Ottolenghi recipe tagged for a while now, liking the idea of a drizzle of spiced butter on top of a veggie chowder.
 

Ottolenghi says, “I call this a chowder even though it lacks the non-veggie elements of the traditional New England varieties. The pungent herb butter added at the end gives it a nice kick (for even more spice, add half a thinly sliced green chilli with the potatoes). Though spicy, it's a very comforting dish that works well as a late weekend brunch.”

 
Sweetcorn Chowder with Spiced Butter
(Serves 4)

1 large leek, cut along its centre and then cut into roughly 1cm squares (I used 2, sliced)
3/4 tsp fresh thyme leaves
3 bay leaves
1 Tbsp olive oil
30g butter
2 celery sticks, cut into 1cm slices
2 medium waxy potatoes (220g in total), peeled and cut into 1cm dice (I doubled the potatoes)
500ml good quality vegetable stock (I used about 6 cups non-chicken stock)
4 fresh corn cobs, corn shaved off (I used 5 ears of Ewa sweet corn + 5 oz frozen corn)
300ml milk (I used 1 can coconut milk)
20g fresh coriander leaves, very roughly chopped

For the spiced butter:
3/4 tsp cumin seeds
3/4 tsp coriander seeds
60g butter
1/2 tsp smoked paprika

(I added 1/2 tsp Aleppo pepper)
sea salt and white pepper

Gently sauté the leek in a large saucepan along with the thyme, bay leaves, olive oil and butter. Once soft and slightly translucent, add the celery, potato and stock. Cook for about 10 minutes, until the potato is almost totally tender. It is important not to over-cook the potato, to ensure a nice, firmish texture in the finished soup.

Remove the bay leaves and add the corn to the soup. Transfer about a half of the soup into another pan and blitz until completely smooth. Return the blended mixture to the main pot and add the milk. Simmer for two to three minutes, taste, season with salt, and remove from the heat.

For the spiced butter, grind the cumin and coriander with a pestle and mortar, place in a dry frying pan, heat up and after about 30 seconds, when you can smell the aroma of the spices, add the butter, paprika, salt and white pepper. Stir to combine, and take off the heat as soon as the butter has melted.

To serve, ladle the soup into four bowls, drizzle each with spiced butter and top with the fresh coriander leaves.


Notes/Results: Chowder that is tasty enough on its own, but raised to the sublime level with the addition of the fragrant spiced butter which adds another layer of flavor and contributes to the silkiness of the soup. It's easy to make and the west coast--almost a California or maybe Baja California vibe it gets from the oil and the cilantro make it unique and a keeper recipe. As usual, Ottolenghi is dead on with the flavors. I will happily make it again.


Speaking of a California vibe, I am linking this soup up to I Heart Cooking Clubs where this week's theme is our monthly Cuisine Spotlight: California. Dishes from any of our IHCC chefs with California feeling ingredients and/or a California vibe.


 Now let's have a look in the into the Souper Sundays kitchen.


Tina of Squirrel Head Manor shared a classic BLT sandwich and said, "As I mentioned earlier I wanted to hook up with a few cooking events but alas......best laid plans. One of the days we were home watching over Aja we made simple BLT sandwiches. It wasn't a cool and unique offering for Deb`s Souper Sundays event but I think I will bring it to the party after all. Obviously you don`t need a recipe for a BLT. I like to load them with fat tomato slices and use the Trader Joe`s bread. That makes such good toast!"

 
Thanks to Tina for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter
  
 Have a happy, healthy week!
 

Sunday, June 9, 2019

Slightly Spicy (Vegan) Peanut Ramen Soup with Mushrooms and Veggies for Souper (Soup, Salad & Sammie) Sundays

The weekend after a long and crazy work week started off great, but Saturday afternoon had me running my cat, Max, to the emergency vet and spend a good part of the afternoon there as they worked to get his blood sugar stabilized. In the over six years he has been diabetic, he has never had dangerously low blood sugar and it was a scary and exhausting day for both of us. He is home today with a temporary monitoring system made for humans and I am monitoring him by the hour but thankfully it is done with a scanner and he is doing well. Anyway, I wasn't sure I was in the mood to make soup, but I had purchased the mushrooms and veggies and it's another quick and easy recipe--perfect for when you don't want to spend time in the kitchen.


The inspiration and the bones of this recipe came from this Vegan Spicy Thai Peanut Ramen from Rabbit and Wolves that I pinned a while back. I adapted the prep and ingredients a bit to suit my preferences and swapped out the green curry for red, the Thai chilies for Sriracha, and used three kinds of mushrooms, baby bok choy, red pepper and snow peas for the veggies. It was delicious.


Slightly Spicy (Vegan) Peanut Ramen Soup with Mushrooms and Veggies
Slightly Adapted from Rabbit and Wolves
(Serves About 4)

1 Tbsp coconut oil
3-4 garlic cloves, minced
2 tsp ginger, grated/crushed
1 Tbsp red curry paste
4 cups non-chicken low sodium veggie broth
1 red bell pepper, sliced
4 baby bok choy, coarsely chopped and stems and leaves divided
1/2 cup natural creamy peanut butter
1 can coconut milk
2 Tbsp low sodium soy sauce or tamari
2 Tbsp agave syrup or sweetener of choice
1 1/2 Tbsp Sriracha, or to taste
juice of 2 limes
3 cups mushrooms (I used a mix of cremini and oyster), sliced
1 1/2 cups snow peas, sliced into thirds
12 oz fresh or dried ramen noodles

To garnish: smoked or roasted peanuts, chopped if desired, enoki mushrooms, extra lime wedges

Heat the coconut oil in a large, heavy bottomed pot over medium high. Add the garlic and ginger and saute for about 2 minutes, then stir in the curry paste and cook an additional minute, reducing the heat slightly if needed. 

Add the broth, red bell pepper and stems of the baby bok choy and bring to a boil. Place the peanut butter into a small boil and add a ladle of the hot broth, stirring until smoothly combined. Add to the soup pot along with the coconut milk, tamari, agave, and Sriracha and bring to a simmer, cooking about 10 minutes until flavors meld and veggies are softened. Add lime juice, mushrooms, snow peas and noodles and simmer for 1 to 3 minutes--depending on whether you use dried or fresh noodles.

Taste and add additional seasoning or spice as needed. Ladle into bowls and top soup with peanut and enoki mushrooms. Serve with additional lime slices is desired. Enjoy!
   

Notes/Results: Like a bowl of good peanut noodles, this is a tasty and satisfying soup. I love the lime and peanutty broth with just enough spice. The veggies retain their texture well with the bok choy stems crisp and the mushrooms slightly chewy. This soup made me happy, it's quick and easy to make and tastes great. I would definitely make it again.


 Now let's have a look in the into the Souper Sundays kitchen.


Debra of Eliot's Eats shared Cold Udon Salad with Bok Choy and Cucumbers and said, "I was recently reading the benefits of bok choy in the June edition of EatingWell. The article was aptly named “You Rock, Bok.” Bok choy is listed second on the CDC’s list of forty-one super fruits and veggies. Bok is chockful of antioxidents that protect cells, improve immune function and block cancer forming cells. It’s also high in vitamin C. I love it raw but will start incorporating it in stir fries, too.


Thanks to Debra for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, June 2, 2019

Rick Bayless's Quick Pozole: Made Vegan with Jackfruit for Souper (Soup, Salad & Sammie) Sundays

Although I eat soup in warm weather pretty much all-year-round, summer is when I don't want to spend a lot of time in the kitchen and when I look for fast and easy recipes like this Quick Pozole from Rick Bayless. A good example of pantry and fridge cooking that is very low effort for big flavor. 


Since I don't eat meat and poultry (and wanted a featured ingredient that starts with "j"--see my I Heart Cooking Clubs mention below) I decided to replace the shredded cooked chicken in the soup with canned jackfruit, shredded and cooked with taco spices. It adds an extra step to the soup, but still, I was out of the kitchen in 20 minutes or so, with a bowl of delicious soup.


Quick Pozole
Slightly Adapted from RickBayless.com
(Serves 4)

1 (29-oz) can hominy
2 1/2 cups chicken broth (I used low-sodium veggie broth)
8 oz red chile enchilada sauce (I used Rick's Frontera brand)
2 cups coarsely shredded cooked chicken (I used 1 can jackfruit)

1/2 small head green cabbage (preferably Savoy), thinly sliced (I used a cabbage salad mix)
1 tsp oregano
2 radishes, thinly sliced
1 lime, cut into wedges

(I added cilantro and pickled jalapeno) 

In a medium (4-quart) saucepan over medium-high heat, combine the hominy (with its canning liquid), the broth  and the enchilada sauce. Bring to a boil. Stir in the shredded chicken. Simmer about 10 minutes. Ladle into bowls, garnish with cabbage, oregano, radishes and lime.


Deb's Note: I rinsed my canned jackfruit well, drained it, shredded it with my fingers and sauteed it with olive oil in taco seasoning before adding it to the soup. 


Notes/Results: Another quick and low-effort soup that has excellent flavor making it perfect for summer cooking. The jackfruit gives the texture of shredded chicken and the hominy is chewy and delicious. I added the pickled jalapenos on top--the 'tamed' ones add just enough spice and they went well with the crisp cabbage and radish slices. Very tasty and almost too easy to make. I will happily make it again. 


Linking up with I Heart Cooking Clubs where this coming week the theme is June Starts with J--recipes from our past 19 featured chefs that feature ingredients that start with J (in this case jackfruit and jalapenos).


Now let's have a look in the into the Souper Sundays kitchen.


Angela of Mean Green Chef is back with Romaine Blue Cheese Salad. She says, "Romaine Blue Cheese Wedge Salad a refreshing, easy summer dinner or side dish that comes together in a snap bring a fork and knife or chop it all up and devour in minutes! I’ve always had a love affair with the wedge salad, maybe the explosive combo of blue cheese, bacon and a rich balsamic reduction, plus the fact that it’s so fast to make. Slice off the perfect bite and savor the sharp, smoky, sweet flavors all in one distinct mouthful. Simple in execution and so complex in flavor, it’s salad Zen! "



Tina of Squirrel Head Manor shares Lemon, Oregano, Bacon, Mushroom Chicken Soup and says, "Just last Wednesday I posted about an easy chicken meal - Lemon Oregano Chicken.  With leftovers I made a lovely soup. But I am getting ahead of myself here.  This is a combo of leftovers from two very different meals that blended into a tasty soup. ... I added a bit of broth to this to thin slightly but it was treat as a thicker soup. What does Rachel Ray call this consistency? I think she says Stoup. This was definitely stoup."
 
 
Thanks Angela and Tina for joining in this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!