Category: soup

ramen

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This is by no means a traditional Ramen recipe. But, we’ve been craving it since marathoning through ‘Mind of a Chef’ with David Chang a few weeks ago. Chris came home the other day with a selection of Ramen options so we couldn’t wait to get started. We made an amazing pork broth with perfectly cooked noodles and filled the bowl with chopped green onion, soft boiled egg, nori and pork belly.

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INGREDENTS:

  • pork belly
  • vegetable stock
  • 1 large carrot (rough chopped in large pieces)
  • 1 large onion (rough chopped in large pieces)
  • soy sauce
  • hoisin sauce
  • fish sauce
  • salt/pepper to taste
  • ramen noodles
  • egg (soft boiled)
  • green onion (diced)
  • nori

DIRECTIONS:

  1. Sear pork belly on all sides and then add to soup pot.
  2. Add vegetables and vegetable stock to pot. Simmer until it’s reduced by a quarter. *
  3. Strain vegetables and pork belly out of broth and return broth to stove to keep warm until fixings are ready.
  4. Cut off fat from pork belly, shred meat and set aside (now is a great time to start boiling eggs  for perfect soft boiled egg look  HERE )
  5. Season broth with fish sauce (a little goes a long way), hoisin sauce, soy sauce, salt and pepper to your liking.
  6. cook ramen noodles as directed on package
  7. In soup bowl arrange noodles on the bottom, top with shredded pork belly, small piece of nori, green onion. Then fill bowl up with soup broth. gently add soft boiled egg (remove shell and cut in half).

*Sometimes, depending on just how fatty your pork belly  is,  you may find that pork fat has risen to top of the simmering broth. Lightly skim top of the soup to remove. This will help create a more clear broth.

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broccoli soup

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It was chilly this weekend. It rained most of Saturday so we lounged around watching old horror movies. We did run out for a quick lunch in Kensington market. Chris has been wanting to stop into Seven Lives (a little taco spot in the market specializing in SoCal style tacos) for weeks. It was everything we wanted it to be. We ducked in soaked from the rain quickly grabbed a couple Baja Fish Taco’s and Strawberry Agua Fresca (Chris grabbed the mexican Cola). Then ran home trying to dodge the rain. Once home we curled back up exactly where we had left from.

Finally Sunday the sun was out and we took Wyatt over to Chris’s moms. She has a wonderful house in the neighborhood we grew up in. She has a  big backyard with big old trees and an awesome big lawn, perfect for an excited little puppy. We let our sweet little pup run around until he was totally tuckered out. Chris’s mom also found us a great old book printed 1964. I love it! The pictures are so great.

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Now that autumn is in full swing it was time to start making our favorite quick dinner….soup. We make a ton on Sundays and stock it up in the freezer so, when we get home tired and cold from work we can quickly heat it up. This time we made a Broccoli Soup…it turned out rather boring so we added almost 1/2 a can of green curry paste we had bought from T&T Supermarket a while ago. If you LOVE broccoli you’ll love this bright green soup without the spicy kick.

INGREDIENTS:

1 tablespoon of coconut oil

2 cloves of garlic, chopped

1/4 cup diced sweet onion 

1 head of fresh broccoli, rough cups

1 handful of stemmed green spinach

Fresh water, as needed

Sea salt and ground pepper, to taste 

2 tablespoons each:  parsley, some fresh basil from my garden

1 cup light coconut milk, or more, to taste

1/2 can of green curry paste

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DIRECTIONS:Heat the oil in a large soup pot set over medium heat and stir in the garlic and onion.Add in the broccoli and greens. Add just enough water to cover the vegetables.Bring to a simmer. Cover the pot, and reduce the heat to a medium. Cook until the broccoli and greens are tender (15minutes)Add the chopped herbs. Season with sea salt and fresh pepper, to taste.Remove the pot from the heat. Puree the soup.Return the pot to the stove and add in the coconut milk.

Stir and heat through gently (taste and if you’d like the spicy kick add some curry paste, if not leave as is!)

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CHECK IT: http://www.sevenlives.ca/

french onion soup

ImageWell it’s a good thing I never claimed I could cook. As promised I will post my successes and my failures…and boy, did I fail.

After my first post I fearlessly bound into my second recipe. A basic French Onion soup…It was awful. My sweet boyfriend smiled and ate his soup and reassured me it was “good”….it wasn’t. He’s so sweet (lol). I barely filled the bowls knowing i wouldnt be able to get through. It tasted like onion mulled wine and took FOREVER! there is a very good chance after posting this I might head back to the kitchen for a late night grilled cheese.

Everything started off great the onions were caramelizing (that sounds weird..but you get the idea), I grated the cheese, things were going well. I added the wine and broth…everything was good… I just had to wait the last 20-30 minutes. 20-30 Minutes came and went and it still tasted as though I had just poured in the cup of wine (I put in the right amount, I double…triple check these things). I waited longer, until we (my boyfriend and I ) couldn’t stand the hungry pains. I scooped it into the onion soup bowls  topped it with the toasted bread and cheese and into the broiler.

At first it didn’t taste too bad….but I didn’t finish it.  I love food, I eat lots (like A LOT for a girl) it has been a very long time since I havent been able to finish my dinner. I wanted to like it. I hated it.

I was even considering posting the site I got the recipe from. But, thought starting a food blogging war (can you imagine!?! when I can’t even cook! lol) this was coming more from my hungry belly then from a rational logical place. In the end I’m sure it must have been me, not the recipe. However I will post the recipe and caution you to maybe not try it.

INGREDIENTS

6 onions (sliced)
3 garlic cloves (crushed)
3 cups of beef broth
2 glasses of red wine (1 to drink…you’ll need it)
Tablespoon of butter
1/2 tsp flour

Slices of toasted baguette
Grated cheese
Salt and pepper

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On a medium heat, in the pot add the butter, once hot add to it all the onions and garlic. You need the onions to soften and golden, approximately an hour. This will give a lot of the flavor to your soup. Add flour and stir.

Then you can add your stock, wine, salt and pepper. Reduce the heat and leave for 20-30 minutes.Image

Whilst (huh?) you soup is simmering turn your oven on to 180C. Then toast your baguette slices. Once your soup is cooked add at least half your soup in an oven safe dish, place the toast to cover the entire dish and sprinkle cheese on top. Place in the oven for 20 minutes.

Like I mentioned earlier. I will not be making this again ( Maybe it would have been better if i was listening to some Carla Bruni or something). I will however post again…I might be done with soup for now. Hopefully my next attempt at dinner will be better

*fingers crossed

autumn vegetable soup

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Warm cozy soup perfect for a chilly fall day.

The first recipe post! This is so exciting!

Today is the most perfect autumn day. Chilly (but not crazy cold) the sun is shining and the leaves are so bright and colorful. My boyfriend is off spending the day painting a mural  somewhere in the city and won’t be home for hours…this leaves me bored, hungry and restless. I decided to head to the market and look for something easy, warm and exciting to make for my blog.   I research some “easy autumn recipes” while wandering around.

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So this is what my day resulted in… a perfect soup…and curry stained counters.

Ingredients

  • 1 small butternut squash, about 2 lbs (1 kg)
  • 2 small sweet potatoes/yams
  • 1-2 medium potatoes
  • 3 tsp (15 mL) olive oil
  • 1 large onion
  • 3 garlic cloves
  • 2 tsp (10 mL) of cinnamon,
  • salt and freshly ground black pepper
  • 1 apple
  • 1 tsp (5 mL) freshly grated ginger
  • 3 tsp (15 mL) curry powder
  • 3 (10-oz/284-mL) cans organic chicken broth
  • 2 cups (500 mL) water
  • Preheat oven to 375F (190C). Line a baking sheet with foil. Peel squash, onions and all the potatoes and cut them into quarters (this took forever!). Toss in a bowl with cinnamon and oil. Add to baking sheet. Evenly spread out the root vegetables and onion, add salt and pepper. Roast, uncovered, in center of 375F (190C) oven  from 45 to 60 minutes. If onion  begins to burn before everything’s cooked, fold foil over top of them (I had to separate everything on 2 sheets cause i have the smallest oven ever made…so this took me twice as long as I had to roast them one after the other)

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  • Remove pan from oven. Cool until they can be handled.
  • Meanwhile, peel and core apple, then cut into bite-size pieces. Heat a little oil in a large soup pot set over medium- high heat. Add apple, sprinkle with curry powder and stir constantly to “develop curry flavor”(whatever that means) for 2 to 3 minutes. Stir in broth and water. Add roasted vegetables to soup pot. Bring to a boil, reduce heat to medium and simmer, uncovered, for about 30 minutes to “develop flavor”.

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In a food processor fitted with a metal blade, purée soup in batches. For a smoother consistency, press through a strainer.

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This is the most perfect harvest soup and perfect for an autumn feast. Make it ahead and freeze if you want! I am!!

I’m so excited that this  was successful! I’m so pumped to make and learn more things! YAY!