Archive for the ‘Soups and Salads’ Category
food, gluten-free, recipes, vegetarian
In Soups and Salads on May 25, 2010 at pm
I love designing salads, because you can play with infinite [delicious] combinations of greens, fruits, vegetables, meats or eggs, seafood, nuts, seeds and dressings. You can be creative with textures, flavours, and visual interest. Salads are great for entertaining too, whether they are simple and relaxed or fancy and formal. When I received samples of dried mushrooms from Marx Foods, an online fine foods distributor, I decided to create a salad in their honour. See my review on Marx Foods here.
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food, gluten-free, Indian, recipes, vegan, vegetarian
In Indian, Soups and Salads on April 29, 2010 at pm
Most Indian lentil soups are pureed and very thick. But the vegetable soup that I had at a popular local Indian restaurant was light, brothy, lemony, and in my opinion, much better than the typical pureed lentil soup. So I re-created it at home. You can easily adjust the water or boiling time to achieve your preferred consistency. See here for tips on how to get the most flavour out of your Indian spices.
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food, gluten-free, recipes
In Soups and Salads on April 25, 2010 at am
I love tuna salad and I love avocados, and this is a great way to serve tuna salad to guests for lunch or for a snack. It’s not exactly low in calories, although it’s low in carbohydrates 😉 and most of the calories from an avocado are from monosaturated fats (making it ridiculously good for you). Avocados are also nutritious and lower blood pressure, so they’re worth every calorie. The great thing about tuna salad is that you can make it with whatever herbs, vegetables, or fruit that you happen to have on hand.
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food, gluten-free, recipes
In Soups and Salads on March 25, 2010 at pm
I tried Waldorf Salad for the first time in Boca, Florida, when I was visiting a friend. The first thing I did when I got back from my trip was make my own waldorf salad (to make up for years of lost time 😉 ). The original waldorf salad used a dressing of mayonnaise and lemon or vinegar (which I use for my broccoli salad). The restaurant I had it in served it with an option of a creamy blue cheese dressing or a honey dijon dressing. I prefer to use blue cheese dressing (recipe here).
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food, gluten-free, recipes, vegetarian
In Sides and Sauces, Soups and Salads on March 24, 2010 at pm
I love using blue cheese sauce as a dip for my hot wings and as a dressing on waldorf salads (recipe here). This blue cheese sauce is even better than store bought (in my opinion).
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food, gluten-free, recipes
In Soups and Salads on March 22, 2010 at pm
There are very few foods that I don’t like but I don’t like beans. But since they’re so good for you (and economical), I’ve been trying to incorporate them into my diet. I’m a firm believer that you can teach yourself to like ANY food no matter how much you dislike it. So when Green Giant frozen lima beans went on sale, I bought some and made this simple soup. It turns out I don’t dislike lima beans after all.
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food, gluten-free, recipes, vegetarian
In Soups and Salads on March 13, 2010 at pm
I happened to have extra potatoes and leeks on hand so I thought I’d try making this soup for the first time. I’ve noticed that many recipes involve sauteeing the leeks first. But I decided to trust Julia Child’s recipe which also happened to be the simplest soup I have ever made. Potato and leek soup has a very simple flavour and unlike the overly thickened soups that you get in restaurants, Julia Child’s version is very light and smooth.
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Chinese food, food, gluten-free, recipes, vegan, vegetarian
In Asian, Soups, Soups and Salads on February 27, 2010 at pm
Hot and sour soup originated in Szechuan, a region in China. It’s one of my sister’s favourite foods and unfortunately, it’s incredibly difficult to find a restaurant that serves a truly authentic (and delicious) hot and sour soup. Luckily, it’s very easy to make at home. My family loves it when I make this soup and they can’t get enough of it. 🙂 You could easily make this a vegetarian or vegan soup by omitting the pork and egg, and by using vegetable broth instead of chicken broth.
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food, recipes, vegetarian
In Soups and Salads on February 19, 2010 at pm
I love cream of mushroom soup. Campbell’s condensed cream of mushroom soup is what I turn to whenever I’m sick. I received Julia Child’s Mastering the Art of French Cooking for my birthday and knew that her mushroom soup would be among the first recipes that I would try. This is more sophisticated than canned mushroom soup 😉 but my mushroom cream sauce (adapted from Julia Child’s basic cream sauce recipe) tastes more like the canned soup and is Much less time consuming to make – if that’s what you’re looking for, the link is here.
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food, gluten-free, recipes, vegan, vegetarian
In Soups and Salads on January 29, 2010 at am
If you try this recipe, I definitely suggest using the sour cream, bacon and green onion because those make a huge difference to the experience of this squash soup. Alternatively, for a vegan or vegetarian soup, add a few drops of good balsamic vinegar onto each bowl of soup instead of the bacon and toppings. This makes for a more elegant soup.
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food, gluten-free, recipes, vegan, vegetarian
In Soups and Salads on January 25, 2010 at pm
I love oranges and I love avocados but I never thought to put them together. I got the idea from Premiere Moisson in Quebec.
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food, recipes
In Soups and Salads on January 22, 2010 at pm
People are always surprised when I tell them that I don’t like or collect cookbooks. I much prefer to use the internet because I always research a dish and compare several different recipes before I try making it. My issues with cookbooks are: they can be costly, they take up space, I’m unlikely to want to try every single recipe, and I don’t trust that all of the recipes will be great. I’d love to hear from you if you don’t like or collect cookbooks either! 🙂 I do have one exception though. For my birthday in 2009, a very good friend of mine gave me Julia Child’s Mastering The Art of French Cooking Volumes 1 and 2. I Love these books because Julia Child is the only chef that I trust completely. I can’t wait to make my way through it. The first recipe that I tried was Julia Child’s classic onion soup.
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Cooking with Alison 