We tried this recipe: https://cooking.nytimes.com/recipes/12179-leek-turnip-and-rice-soup Our modifications: first, we used haiga rice instead of arborio. Second, we garnished with fresh marjoram (instead of fresh parsley) and a light drizzle of olive oil. At the end of cooking, we removed the bay leaf and then used an immersion blender to purée the soup (we left about… Continue reading Leek, turnip, and rice soup
Tag: pureed
Spanish-style chicken, potato, and tomato stew
We tried this recipe, which uses eggplant and tomato purée: https://pinchofyum.com/one-pot-spanish-chicken-potatoes but made significant modifications. First, we increased the boneless chicken (cut into large bite-sized pieces) to 2 ½ lbs, the potatoes to 3 Yukon potatoes (but a better ratio may be 2 potatoes), and the tomatoes to a combination of 4 hothouse tomatoes, 14.5… Continue reading Spanish-style chicken, potato, and tomato stew
Roasted butternut squash soup with curry condiments
We followed this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe-1972725 Our modifications: first, we used 5 shallots instead of 2 onions. Second, rather than heat the broth in the pot, we first added the roasted vegetables to the pot and poured in 4 cups room temperature broth; we found 4 cups to be the right amount for soup… Continue reading Roasted butternut squash soup with curry condiments
Coffee milkshake
My husband loves coffee milkshakes, and our local place had run out. So we tried this recipe: https://www.thespruce.com/how-to-make-a-milkshake-995115 For the ice cream, we used about 5 small scoops vanilla gelato (which already was soft while frozen). To make it coffee flavor, we used ¼ cup Autocrat coffee syrup in lieu of ¼ cup chocolate syrup.… Continue reading Coffee milkshake
Curried cauliflower soup
Combine 3 cups chicken broth (or vegetable broth, if vegetarian) and 5 cups (about 1 large head) cauliflower, rough cut, in a medium-size Dutch oven. Cover, bring to a boil, reduce to a simmer, and leave on burner. In the mean time, heat 2 Tbsp unsalted butter in a medium sauté pan, then add 1… Continue reading Curried cauliflower soup
Burmese lima bean soup with tender greens
Heat 1 tsp neutral oil in a Dutch oven, then sauté 1 ½ cups minced shallots and ¼ tsp turmeric. Add 1 cup frozen lima beans and 4 cups hot water, then bring to a boil. Reduce to a simmer and cook until beans are tender. Using an immersion blender, purée the beans until relatively… Continue reading Burmese lima bean soup with tender greens
Korean puréed soybean stew with kimchi and pork, Maangchi version (kong beejee jigae)
This is a favorite dish from my childhood. I tried Maangchi’s version, and it is delicious: http://www.maangchi.com/recipe/kongbiji-jjigae. I have adapted elements of Maangchi’s recipe to my family’s recipe: https://piglettedc.wordpress.com/2015/03/25/korean-pureed-soybean-stew-with-kimchi-and-pork-2/ First, I increased the dry soybeans from ½ cup to 2 cups, then soaked overnight in the fridge. I used 2 large bone-in pork chops (about… Continue reading Korean puréed soybean stew with kimchi and pork, Maangchi version (kong beejee jigae)
Palestinian pumpkin and red lentil stew (ari’ w adas)
Using a large Dutch oven, sauté one chopped onion in 2 Tbsp olive oil until tender and fragrant. Add 6-7 cups peeled and chopped pumpkin or butternut squash (here, the latter), lightly season with salt and black pepper, and sauté for about 3 mins. Add 1 cup of drained and rinsed red lentils and 6… Continue reading Palestinian pumpkin and red lentil stew (ari’ w adas)
Rosemary white bean soup
We tried this recipe from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/rosemary-white-bean-soup-recipe.html. Instead of 1 lb dried white cannellini beans, we used 4 cans of cannellini beans (13.5 oz each, drained and rinsed). After pureeing the soup, we found its texture too thin. We added two cans of chick peas (drained and rinsed), a dash of marash pepper, and… Continue reading Rosemary white bean soup
Curried yellow split pea soup
Straightforward recipe that takes less than an hour to make. It tastes creamy yet is dairy-free. For the 1 Tbsp curry powder, we used 1 ½ tsp McCormick curry powder and 1 ½ tsp Jamaican curry powder. If you use vegetable stock instead of chicken broth, this can be vegetarian. We used an immersion blender… Continue reading Curried yellow split pea soup
Cooking Adventures 