This soup has the spirit of a gumbo, but is gluten free as it uses lentils to thicken it instead of the traditional roux. It is also versatile in that you can add, subtract, or swap different vegetables, proteins, or herbs. For example, the original recipe calls for 4oz of smoked ham, and I have […]
Green Lentil “Gumbo” Read More »
This is a “good, but…” recipe meaning that it was something that I enjoyed, but had some issues that made me not want to pursue more recipe testing and tweaking to become something that I make on a regular basis. However, due to its flavor or other variables, it is a recipe that I want
Zucchini and Basil Soup (GB) Read More »
I once had an “authentic” version of egg drop soup at a restaurant in Chinatown in Las Vegas. It was not the bright yellow, gelatinous version that you find in many Chinese restaurants in the US. Instead, it was a lighter, more nuanced broth with various items added to it such as spinach and mushrooms.
This is a versatile and easy-to-make soup. This recipe is how I usually make it as a side dish, but other things could be added such as mushrooms, softened vegetables, spinach or kale, thin slices of cooked pork, chunks of cooked chicken, and more. The dashi (the broth that is made after straining but before
This is a quick and easy way to make split-pea soup assuming that you have a pressure cooker. This soup freezes well and is able to be tailored to your tastes and consistency by adding different things. As it cools and perhaps rests in the refrigerator, more of the liquid will be absorbed and it
Pressure Cooker Split Pea Soup Read More »
Chicken broth is one of those elements that are nice to have on hand. I use it for sauces, gravies, rice, and as a more flavorful substitution for water. However, I frequently do not use an entire container of store-bought broth at one time, so can end up wasting it if I do not use
