Thursday, August 30, 2012
This soup was inspired by a wonderful watermelon-tomato salad that I made for a party with my girlfriends purely because I stumbled upon it while browsing www.epicurious.com and the picture was captivating. Whether it tasted good or not would be irrelevant because of its beauty, I thought. Turns out, it was surprisingly delicious and addicting so that I craved it for weeks before I collected enough of the ingredients to have it again. The next time I made it, I had leftovers so I made it into a great summer gazpacho. I really suggest making the salad first and then having the gazpacho the next day-so you get the best of both worlds. Isnt' it pretty?
This cold soup is fun in that the spicy-heat of it makes you forget it is actually a cold soup you are eating. Despite that, it really isn't as good unless you serve it really cold (this means chilling it for a couple hrs before serving or else pouring over ice cubes). As with all cold soups-use mini portions and you'll enjoy it more.
I even had it one day with lime-marinated shrimp on top, which was awesome! It made me think of having ceviche at a Mexican resort on the beach.
Ingredients for Salad:
tomatoes of different colors
2 TBSP lime juice
Fresh herbs (I used mint and tarragon, but cilantro would be awesome too)
(cut each fruit/vegetable into chunks and arrange on plate, sprinkle with lime juice and herbs)
1/4 cup balsamic vinegar
2 TBSP olive oil
1 tsp ground coriander
(mix into flask and drizzle onto the salad right before eating)
To make Gazpacho:
Any leftover watermelon/tomato salad
2 cloves garlic
1/2 jalepeno (seeded)
1-2 TBSP of dressing (see above)
lime-marinated shrimp (optional)
Put all ingredients into a blender (reserving a few small chunks to use as a garnish). Chill, and serve.
Friday, August 24, 2012
2 cloves garlic, minced
1/2 cup chopped onion
2 tsp margarine
1 stalk celery, chopped
1 large carrot (or 10 baby carrots), chopped
4 C chicken broth
2 fresh tomatoes, chopped
1 can kidney beans
1 can crushed tomatoes
1 C zucchini, chopped
1 C ditalini pasta
1-2 tsp each of basil, oregano, thyme and parsley
salt and pepper
Sauté margarine, onion, and garlic in a big soup pot for 3 min. Add broth, carrot and celery and simmer for 5 minutes. Add everything else. Simmer for 10 more minutes. Kind of hard to mess up.
Monday, August 13, 2012
2 cups chicken broth
1 tsp cornstarch whisked with 2 tsp water
1 egg (beaten smooth)
a few slices of fresh ginger (or if you must, use a few shakes of ginger powder)
white pepper and scallions (optional)
Put chicken broth and ginger in small pot and bring to a boil. Add in cornstarch mixture and whisk. Turn down heat and stir in circular motion while pouring in beaten egg so it makes strands. Simmer for 30 seconds until egg is cooked. Garnish with pepper and scallions if desired.
Wednesday, August 8, 2012
Hopefully soon, I will get back to all my plans for fresh soups using all that garden produce or beachfront seafood that I'm craving.
Have any family members that complain about eating leftovers? This is also a great way to re-purpose extra chicken or rice hanging around. Doing that will also cut your cooking time down considerably. Remember that even though we are going simple, it doesn't mean it has to be unflavorful.
3 garlic cloves, minced
2 green onions, sliced
5 baby carrots, thinly sliced
4 cups chicken broth
1 small chicken breast, cut in small chunks
1/2 C uncooked long grain rice
1/2 tsp oregano
1/2 tsp basil or thyme
1/4 tsp celery salt
1 bay leaf
salt and pepper
Start by a quick saute of the garlic, onion and carrots. Add in herbs, celery salt, bay leaf and chicken broth. Bring to a boil, while cutting chicken. Season chicken with little salt and pepper, then drop into the soup. After a minute or two, add in rice and boil for about 15 min. Serve.
p.s. If you are using precooked rice, only add 1/4 cup. Then only boil 3 min.
Wednesday, August 1, 2012
For those days when I am ill or recovering from something, this simple, mild soup can hit the spot. Think of it as a chicken noodle soup with an Eastern flair.
4 cups water
2 tsp dashi granules (1 packet)
2 1/2 TBSP miso paste (I used white but some people prefer red or brown)
8 oz firm tofu
2 green onions, sliced
1 tsp salt
Wrap tofu in 2 paper towels and let rest for 10-15 min. (this pulls out the excess moisture so it keeps its shape). Bring water, salt and dashi to a boil. Turn down heat to a bare simmer, whisk in miso paste. Cut tofu into small cubes, add to broth along with green onions. Let sit for 10 min with minimal heat (do not boil) so the tofu soaks up more flavor.