Sage French Onion Soup
It is funny being in culinary school at night because I never cook for myself at home! I am looking forward to my weekends so that I can use up all the meat and fish in my freezer! This weekend was too hectic for that though; I was a chef assistant for a 170 person PLATED DINNER wedding! I am loving getting all the experience! Luckily I have a lot of soup made and in my freezer as well, for those busy days. With the cold weather coming, is a great time for soup!
Cheddar Ale Soup
It has been POURING rain here for about a week now; like serious torrential downpour. It is funny how our bodies adapt to the climate we are living in. If I was in Colorado, a rainy 65-70 degrees would be refreshing, but here it is COLD! So even though I’m sure many of you picture me lounging on the beach everyday, surfing at sunset, etc… I can assure you that other than my daily trek to work, I am couped up in my house wanting the same thing you want- comfort food and soup. Luckily I had an awesome recipe saved from a while back- Cheddar Ale Soup from Tracy’s Culinary Adventures.
Miso Soup {My Guest Post on Cooking With Michele}
Another exciting update on my job at Morimoto. Last night I worked grill for the first time, it was awesome! I am so excited to be moving up in the kitchen. Things went really smoothly luckily, but I do think that it wouldn’t have been as smooth if I didn’t have another grill cook, Kalani, there to help out. But, you got to start somewhere and I think that I will catch on quick. I didn’t even have anybody send back a steak for being cooked to the wrong temp, score! On the home cooking front, I am happy to announce that I am guest blogging today over at my own mom’s blog, Cooking With Michele. The menu? A flavorful, healthy Chicken Miso Soup. I know you are probably saying, “Miso soup doesn’t have chicken!” but you have to try it, it goes so well with it!
Wild Rice & Vegetable Stew
I know it may seem weird, but I have still eaten quite a bit of soup here in Hawaii. I love making soups and stews because I feel like it gives me room to be creative. I can throw whatever I want into a soup/stew and whip it up pretty quickly. Because of that, soups are a great way to use up leftover ingredients in your kitchen. Also, they are great if you don’t have time to stand over your stove while making dinner. You can be getting ready, taking care of the kids or just kicking back watching Top Chef while your soup works its magic.
Detox Green Machine Soup
I got rained on for the first time the other day riding my bike to the beach. Definitely the first of many I think. I guess there are prices to pay when you live in Paradise! I only have a bike, so I ride it everywhere, including to and from work. Luckily I work in a kitchen with a bunch of sweaty guys anyway so it is OK that I show up drenched in sweat… Riding my bike has been a great workout for me though! I forces me to workout, which is perfect for my type of personality… 🙂 I know if that is not your case, it can be hard to find time or motivation to workout, I had the same problem. If that is how you feel, this is a recipe for you!
Featured Foodie Friday: My Naturally Frugal Family
I don’t know about you, but here in Colorado it has been snowy, snowy, snowy. This past Tuesday was in the negatives in Boulder! With winter in full effect, I find myself constantly wanting soup. If this is how you feel as well, you are in luck! This week we have Rachel from My Naturally Frugal Family guest posting with us. She has a delicious, simple soup that you can whip up quickly for those cold nights. With that, please welcome Rachel:
Vegetable Noodle Soup from My Naturally Frugal Family
Zucchini Pepper-Jack Cheese Soup
BRR!! I never thought I would see the day that I would want to get away from the cold. This snow in Boulder has dropped the temperature in my house to below 60 and I am freezing! If you are feeling the cold of the winter coming, this is the perfect recipe for you. I saw a recipe for zucchini cheese soup a while back on Cinnamon Girl Recipes and was so excited to find another clever way to use up my zucchini.
Roasted Peach & Tomato Gazpacho
For those of you who don’t know, I am currently in a small town in Southern Italy called Spongano. I am taking classes at a cooking school in a CASTLE! The weather has been great and the food has been delicious. I will be posting a couple of things about my trip soon, but for now I want to share this delicious gazpacho recipe that I made before I left.
Zucchini & Eggplant Stew
I feel like I need to apologize for this post if you don’t like zucchini or eggplant, but I just can’t seem to use it all up! It is seriously like the magical vegetable combination that just keeps returning after you take it out of your fridge. If you have partial zucchinis and eggplants leftover from other dishes, this is a great way to put them to use and eliminate wasting them. Once again, please bear with me; I have felt like I have eaten zucchini and/or eggplant for every meal (even at work!) for the last month!
Sun-Dried Tomato, Flank Steak & White Bean Stew
I feel the need to start this post by saying that this was supposed to be a recipe for Mexican Posole. Of course, I had a bit of trouble with the one ingredient needed to make an actual posole- the hominy. I have heard many people say that they usually used canned hominy, but I decided to use dry hominy since that was what was in the pantry. Recalling my artichoke disaster, I am noticing a trend that apparently canned food works better for a lot of things. Luckily, I had a feeling the dry hominy would take a long time to cook and decided to cook it separately, rather than cooking it in the stew. I must have refilled the pot with water at least four times, but the hominy still wasn’t getting soft. I don’t know what I did wrong, but I had to improvise from there. I decided that white kidney beans would be a good substitute for the hominy, since they kind of have a similar texture.
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