Wonton Soup made for a delicious light meal last weekend. This classic recipe is really very simple to make in your own kitchen.
Especially when wonton wraps are so readily available. Except they were almost Impossible to find in our store. The Safeway store manager finally assisted Bob to end the treasure hunt and led him to a refrigerated end cap. When he handed them to Bob, he asked us to report back about the quality. It seems they’re a new brand for the store and he thought they were better quality than brands previous offered. They worked great, but it seems to me most wonton wraps are pretty trouble free. Anyone have any thoughts about one brand being better than another?
Kale and White Bean Soup was an easy dinner during this past week of hectic Christmas planning, shopping, parties, gift wrapping, decorating…such a busy time of year. This soup was also a welcome healthy, brothy and savory break from some of the rich sinful things we’ve been feasting on lately.
Well heck, the weekend is over and lazy lingering over prepared meals is replaced with quick work week dinners. This is a recipe that I’ve had for years. A version of gumbo that has the flavor of a dish that you’ve spent hours fussing over, but actually comes together pretty quickly. Depending on how fast your can slice and dice, I’d say this is a 45 minute meal. It can be made with chunks of chicken breast instead of the shrimp, but the Andouille sausage is a key factor to the gumbo experience and I just can’t imagine substituting it for any other smoked sausage. Let’s take a look at this easy gumbo recipe.
I can’t believe I’m writing a blog post about using up vegetables this early in our Colorado growing season. Hot temperatures arrived early this year bringing with it produce we don’t normally see until July. So, vegetable preparation and consumption is officially in full swing in our kitchen. You see, we joined a CSA this year.
Under the weather? Feeling puny? Chicken soup…a cure for the common cold? Probably not, but it sure defines a comforting meal for any Winter evening. The aromas alone are enough to soothe the soul and the hot broth make any scratchy throat feel better.
Are you a Hot and Sour or an Egg Drop person? Seems like that’s the only two soup selections offered in our Americanized Asian restaurants. I order Hot and Sour and quite frankly many times find myself on the receiving end of a heavy gelatinous bowl of brown soup. Other times in higher end establishments, I’ve been served a brothier version, much more flavorful and appealing. At least I feel like I’m getting a bowl of soup that’s been prepared with fresh ingredients, rather than a reheated from a commercially produced canned product.
A combination of two teaspoons Mexican oregano, one teaspoon cumin and one teaspoon garlic powder is a great start in building a flavorful Southwestern-style soup. Just add your choices of broth, vegetables, beans and meat and you’ve got a quick meal. Top with a dollop of sour cream or grated cheese, some cilantro and you’ll be dancing around that sombrero in no time.