This is more like a carrot and ginger chowder. It’s thick and creamy, but without dairy. It’s a low-cal version on the standard “vegetable puree + cream” soup. I made this as a way to get myself back on track after a week of party-food.
This is an authentic, Chinese restaurant-worthy recipe for one of my favorite soups. Its thickness comes from the added cornstarch, and a nice smokiness is obtained by using re-hydrated shiitake mushrooms. The chicken bouillon base could be swapped out for vegetable broth to make it a completely vegetarian recipe, with little change in overall flavor.
Laura, a friend of mine at work brought this dish to a potluck and I fell in love with it.
This recipe is simple. It’s a “pile everything into a bowl” type of recipe, minus the initial “blending” of the cold butter into the dry ingredients (much like a pie crust). The trick is adding just enough buttermilk until the dough just starts to pull together. I used my stand mixer with the dough hook attachment to bust it out.
Of all the bread recipes I’ve ever made, Pita Bread has the be the easiest. Sure, you have to roll it out, let is rest for 5 minutes, and then flop it onto a cake-rack (I used a clean BBQ’s rack). This recipe makes 5, 6-7″ pita and you only use half of one for each burger. We’re making hummus next so we can wipe the rest out. You can freeze them, but they’re usually last about a week in the fridge.
Ahh, Kale. It’s such a love-hate relationship. I’ve always been romanced into making a kale salad by virtue of it’s sheer beefy-ness when it came to how healthy and fiber-rich it is…only to be disappointed halfway through because it’s just too bitter for me.
Then this recipe came along. It magically transforms shreds of kale into thin, crispy, and tasty pieces of healthy goodness. The flavor is similar to roasted pumpkin seeds. Don’t be surprised if you end up mowing through a whole bunch. I know we destroyed 2 whole bunches in less than 10 minutes.
Hi all, I’ll be posting our recipe once I’m back in town from traveling for the holdays. (Think later on this week…)
I hope you all have a wonderful day and spend your holidays with those you love.
And of course: Eat, drink, and be merry!
Today marks 1 whole year from my very first post here at Greenhorn Gourmet. I’m so happy! This year has really flown by. This website started as a post-final exams stress reliever, and it took forever to figure out the details. By the time it was launched, I had probably about a million ideas for recipes. Whittling them down and working through different cameras and kitchens, we’re better than ever.
This recipe was entirely fueled by how cold it is here in the bay. As a San Diego girl, I’m still getting used to this chill. I love clam chowder, especially the New England version, but I have a hard time finding a good one that doesn’t come served in a bread bowl, that is, until now.
A different take on pizza. Same ingredients, but this time wrapped in an aromatic and chewy envelope. Calzones are a pretty close precursor to the infamous Hot Pocket, but lack the power to make you want to save them for a hangover craving.
A basic pizza dough recipe follows, which can also be used to make focaccia if you feel like something different. :)