So, on May 24th, I posted about some amazing fish tacos. Well, today I made my own. They were almost as good, but next time I will definitely use cabbage instead of lettuce. The recipe for mango salsa was amazing! I highly recommend it.
Category Archives: recipe
I think after a year of Foodie Friday’s and experimenting with new recipes, I’ve finally earned my kitchen. Even though, most of the time, I’m usually just following a recipe, I have finally added a plethora of new dishes to my repertoire, and this is coming from a woman who had about three or four dishes I would just rotate throughout the week. I love fried rice, but this recipe is much less greasy and just as tasty as what I usually find in restaurants. I keep adding new ingredients (for example, tofu instead of chicken) to this red curry, but the original recipe is really yummy.
What a delectable way to start the day: Breakfast Pizza! Our friend, Kelley Mckenzie, made this one with pesto, egg and cheese. Amazing! Check out the original recipe for more ideas.
This one is all about the sauce. I used a vegetarian bouillon cube, but the recipe called for chicken. I would add a few red peppers if you like it more spicy.
This is such a great meal for a wintery day.
3 tablespoons olive oil
2 onions, chopped
2 carrots, sliced
4 garlic cloves, crushed
2 celery stalks, finely sliced
1 fennel bulb, trimmed and chopped
2 large zucchini, finely sliced
14-ounce can crushed tomatoes
2 tablespoons pesto
3 3/4 cups vegetable stock
salt and pepper
1 pound young spinach
1 tablespoon olive oil for drizzling
6-8 slices white bread
Parmesan cheese shavings
1. Heat the oil in a large saucepan. Add the onions, carrots, garlic, celery, and fennel and fry slowly for 10 minutes. Add the zucchini slices and fry for 2 minutes longer.
2. Add the crushed tomatoes, pesto, stock, and beans and bring to a boil. Lower the heat, cover, and simmer for 25 to 30 minutes until all the vegetables are tender. Season with salt and freshly ground black pepper to taste.
3. To serve, fry the spinach in the oil for 2 minutes, or until it wilts. Spoon over the bread in soup bowls and ladle the soup over the spinach. Serve with extra olive oil for drizzling onto the soup and Parmesan cheese to sprinkle on top, if liked.
From the recipe book called Soup by Debra Mayhew.
How lovely to visit friends and get a delicious home-cooked meal and a guest post. Win win. Pat McCreery and Tara Doherty made this amazing soup. It was so delicious, I’ll be making it soon! Thanks friends! Also, check out Pat’s blog, “Point Counterpoint Point Point“. It’s hilarious!
2 Tbls. butter
2 cloves garlic
1 onion chopped
1/2 tsp. turmeric
1tsp. garam masala
1/4 tsp. ground cumin
2 lbs. chopped, canned tomatoes
1 C. red lentils
2 tsp. lemon juice
2 1/2 C. veggie or chicken broth
1 1/4 C. coconut milk
salt and pepper
chopped cilantro garnish
nan bread to serve
1) Melt butter in large pot and saute onions and garlic for 2-3 minutes. Add the spices and cook for another 30 seconds.
2) Stir in the tomatoes, lentils, lemon juice, stock and coconut milk. Bring to a boil, reduce and simmer for 25-30 minutes.
Let the eating begin! These are pretty healthy and tasty, so it’s a good way to start Thanksgiving week. I added some homemade whipping cream on top to make it a dessert.
1 cup of frozen and defrosted peaches (keep the juice)
1/2 cup frozen and defrosted strawberries
2 bananas (ripe is best to bake with)
3/4 cup fresh squeezed orange juice
2 tablespoons raw honey , (a great substitute for sugar)
1/2 teaspoon vanilla
2 organic eggs
3 tablespoons light olive oil
1/2 cup organic, non-fat yogurt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup whole wheat pastry flour
1/2 cup spelt flour
2 tablespoons wheat germ
2 tablespoons oat bran
6 tablespoons wheat bran
1 teaspoon cinnamon
2 tablespoons pure maple syrup
Preheat oven to 400 degrees F.
Line 12 muffin cups will silicone baking cups, or grease with olive oil if using pans. (silicone baking cups work very well for muffins that have fruit)
Slice the peaches and strawberries in small pieces.
In a saucepan, combine the peaches, orange juice, raw honey and vanilla. Set aside to cool.
In a mixer, blend together the eggs, olive oil, yogurt and maple syrup.
In a separate bowl, mix together the the flours, baking powder, baking soda, wheat germ, oat bran, wheat germ, cinnamon and oat bran.
Mix together the peaches and strawberry mixture with the egg mixture. (Make sure the peach/strawberry mixture is not hot so you don’t scramble the eggs)
Mix the dry and wet ingredients together.
Winter weather and hot soup are the perfect combination.
Zucchini Soup with Pasta
4 tablespoons olive oil
2 onions, minced
1 1/2 quarts chicken stock ( I used 2 quarts of vegetable stock)
2 pounds zucchini
1 cup small soup pasta
A little lemon juice
2 tablespoons chervil ( I used parsley )
Salt and pepper
Sour cream, drizzled on top ( I left this out)
1) Fry onions until soft but not colored.
2) Add the stock to the pan and bring mixture to a boil.
3) Grate zucchini and stir into boiling stock with the pasta. Lower the heat, cover the pan, and simmer for 15 minutes until pasta is tender.
4) Season to taste with lemon, salt and pepper and chervil.