Tag Archives: soup

Chickpea soup

Chickpea soup

It seems Fall is the new Summer around here and it’s been kind of chilly at times. With cooler weather I think of tea, soup, and knitting.

This chickpea soup from French Taste was very quick and easy. I didn’t have dried chickpeas on hand so I used canned instead. Instead of regular paprika I used smoked and it really came through. Topped with a swirl of olive oil and the dish was very yummy indeed.

Recipe here.

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Stag

Movie Man had his stag last weekend. I surprised him on Friday with some peanut butter cookies. I figured the people from his stag would eat most of the cookies — they ended up eating everything. Also, I think I am the first person to make cookies for their fiancĂ©’s stag.

Peanut butter cookies

I finally used my cookbook Martha Stewart’s Cookies (Costco is my new favourite place for cookbooks). In the instructions, it said to put heaping tablespoons and I think I was a bit too generous at first:

Gigantic cookie
Gigantic cookies. Also overdone.

As the condo was being taken over by men, I headed over to the neighbours. First up was seeing Laura Calder at The Cookbook Store promoting her book French Taste and doing signings. I got to tell her that her brioche was the very first bread I made (note: also done by hand) and we got to chat about that. She’s a lovely lady.

When dinner rolled around, my neighbour made some delicious leek, potato, and tarragon soup:

Leek, potato, tarragon soup

I served up some pavlovas for dessert.

Pavlova

The pavlovas would have been good with some whipped cream. Yum. I used the pavlova recipe from my Small-Batch Baking book as it was just the two of us.

The day after the stag I got to go on a cookbook binge — Movie Man’s treat. I got 3 cookbooks off Amazon. I won’t be getting them for about a month because of the slow delivery time which is ok because one of them is an ice cream book and my dress fitting is coming up real soon.

Recipe for leek, potato and tarragon soup here

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Weather related food

Hot and Sour soup

When the weather turns cold or gloomy I usually turn to soup. It’s warm and comforting. This time I decided to try a very inauthentic hot and sour soup from one of my beginner cook books. I can’t help but be lulled into the simplicity and quickness of these recipes. They’re a great resource for when I want to be lazy and sometimes the recipes wow people more than an elaborate meal I’ve spent hours preparing.

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Working with what you have

Butternut squash soup with apple cider cream

Still freshly moved in, I sometimes forget I don’t have everything and I need to work with what I’ve got. Sometimes I forget that I don’t have the proper equipment like a hand blender or good knives.

The weather here has been a bit cooler and it made me want soup. Butternut squash soup to be exact. Last time I made butternut squash soup I swore off on making it unless I had a good knife because it was a pain in the ass. I hear that there are cut up versions of this gourd, but I have been unsuccessful in locating it. I bought all the necessary ingredients (I finally worked with leeks, much easier to deal with than butternut squash) and off I went chopping and prepping which took much longer than I’d like to say here. Just realize that dull knives make the chopping of the squash much much sloooower. Then when I realized I had to puree this soup, I remembered that I don’t have a hand blender, or even a regular blender. I did have a Magic Bullet I got as a Christmas present. The soup makes 10 first course servings — a whole heck of a lot of soup and I could only put a couple of ladle-fulls of soup in this micro blender.

After all that work I hoped to have tasted one of the best butternut squash soups I’ve ever tasted.

The soup was okay. It didn’t knock my socks off, and I was on the fence if I should bother making it again. The next day, however, the soup was fantastic with all the flavours melded into each other. I’m still looking for THE recipe, but I would make this soup again if I had a sharp knife.

Recipe from the Bon Apetite cookbook.

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Arrived

photo:2329667862

Movie Man is finally home and his car was jam full of stuff that I asked him to bring back. Maybe I should be thankful that there isn’t a Bed, Bath, and Beyond in Canada because I would accumulate kitchen gadgets much faster.

He arrived in the evening and I decided to make him one of his favourite meals, a Carrot Bisque from my Vegan with a Vengeance cook book. It’s rare that I make repeats of the same recipe, but this is great one. I made a big pot full and I thought that I’d have enough leftovers to give to my sister, but it vanished quickly. One of the cook books brought back was Veganomicon and once I cook up enough things from there, I’ll be able to give a review of the book. From a quick glance they’ve got some great recipes and I’m a huge fan of their Vegan with a Vengeance book. Movie Man would like to eat as meat free as possible so this book will definitely get a lot of use.

I have this thing for vegan cook books, I’m not too sure why I gravitate to them so much. I’m not vegan or even close to being a vegetarian but I have the same urge to collect these books like baking books (note: I am seriously coveting My Sweet Vegan — a vegan baking book). I think what I like best about them is that they’re great dishes/desserts to bring when you don’t know everybody’s dietary needs. I recently found out my newborn niece has a lactose allergy which means my sister can’t have any dairy either. Vegan baking is great for things like this. The Get it Ripe book which is coming out soon has also grabbed my interest as it offers gluten free and unprocessed/unrefined ingredients. Check out these brown rice shortbread cookies that’s on my “must make” list. Also on my must make list are these sweet potato fries. Movie Man’s mom made them from my VWAV book and they are mighty delicious.

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