Showing posts with label Gluten-Free. Show all posts
Showing posts with label Gluten-Free. Show all posts

Sunday, August 20, 2017

Red Curry Laksa: Vegan Noodly Goodness for Souper (Soup, Salad & Sammie) Sundays

I was craving red curry and had a Costco pack of Millet and Brown Rice Ramen (vegan and gluten free) from Lotus Foods and so I wanted a bowl of noodly red curry. The Curry Laksa recipe in Appetite For Reduction:125 Fast & Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz seemed like a good fit, subbing in the ramen noodles for the larger Pad Thai rice noodles called for in the recipe.


I made a few small changes to the recipe, noted in red below.


Chandra says: "I would probably get chased out of Malaysia if I got off the plane with a bowl of this and said it was Curry Laksa, but what it lacks in authenticity it makes up for in speed, ease, and healthfulness. Oh, and it tastes pretty darn good too. If you like a big gigantic bowl of noodles, then this is your golden ticket. Noodles and tofu, mellow bok choy, and red peppers in a spicy, sweet, and sour red coconut milk broth. Serve with chopsticks and a big spoon".

Red Curry Laksa
Slightly Adapted from Appetite For Reduction by Isa Chandra Moskowitz
(Serves 4)

2-3 Tbsp Thai red curry paste (I used 3 heaping Tbsp)
1 small red onion, thinly sliced into half moons (I used a Maui sweet onion)
1 red pepper, seeded and thinly sliced
1 Tbsp minced ginger
 2 cloves of garlic, minced
1 bunch bok choy (I used baby bok choy) larger stem pieces sliced into 1/2-inch pieces & leaves & tender stem pieces sliced into 2-inch pieces & separated 
(I added 1 large handful Chinese snow peas)
4 cups vegetable broth 
2 Tbsp soy sauce
1/2 tsp salt (or to taste)
1 block (about 14 oz) extra-firm tofu, cubed
8 oz Pad Thai rice noodles (I used brown rice millet ramen noodles)
3/4 cup light coconut milk (I used 1 can)
3 Tbsp lime juice (from 1-2 limes)
3 Tbsp agave (or to taste)
1 cup fresh cilantro to garnish
extra lime wedges, for serving

Heat a large pot of water to boil and cook your noodles according to package directions. Drain and set aside.  

Heat a large (4-quart or so) pot over medium high and add 2 Tbsp red curry paste. Mix in the onions and peepers and saute for 2 to 3 minutes. Add a bit of water of it is sticking too much. Add the ginger and garlic and continue sauteing for another 2 minutes.

Add bok choy stems, broth, soy sauce, and a pinch of salt and bring soup to a slow roiling boil. Add tofu and cook for 10 minutes (I added the snow peas about 5 minutes out). 

Add the coconut milk, lime juice and agave, stirring very gently so as not to break up the tofu. Taste and add more curry paste, salt, lime juice or agave as needed, desired.

To assemble bowls: Divide sliced bok chok leaves into bowls, add cooked noodles and ladle in plenty of curry on top. Garnish with cilantro and serve with extra lime wedges.
  

Isa notes that "This dish makes really great leftovers! When left in the fridge, the tofu sucks up the curry and the lime flavor gets a little stronger. It even tastes great cold!"


Notes/Results: Lots of flavor, texture and color in a bowl, these noodles totally hit the spot. I used extra curry paste and all the coconut milk so I would have extra broth and not have to store the extra. I also added a handful of Chinese snow peas for extra green crunch. You could adapt this bowl to take advantage of your favorite veggies and protein.The fact that it is not too heavy makes it good for a summer lunch or dinner. I would happily make it again. 


We have some delicious dishes waiting this week in the Souper Sundays kitchen--let's have a look!
 

Judee of Gluten Free A-Z Blog shared Red Cabbage Potato Salad and said, "Red potato salad is an easy to make, delicious to eat, frugal side dish that is a frequent guest at BBQ's and other summer gatherings. My colorful red cabbage potato salad is a healthier version that is made with chopped red cabbage, red onions, celery and red potatoes and no mayo."



Shaheen of Allotment2Kitchen made Runner Bean Salad and said, "This Runner Bean Salad is made with thinly sliced red onion, black olives and and seasoned olive oil and white wine vinegar dressing, oh yes and runner beans, that have been cooked until they are al dente."


Janet of The Taste Space shared Slow Cooker Vegetable and Barley Stew and said, "I made this Vegetable and Barley Stew in the slow cooker and nothing could have been easier. I sautéed the onion in the slow cooker first and then added the remainder of the ingredients. I have made this a few times, actually, enjoying the simple and homey, comforting flavours."

 
 Mahalo to everyone who joined in Souper Sundays this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.
and 

On your entry post (on your blog):
  • Please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).


 
Have a happy, healthy week!
 

Sunday, July 2, 2017

Donna Hay's Coconut Laksa with Coriander & Fish Balls for Souper (Soup, Salad, & Sammie) Sudays

Soup in general makes me happy but make it a bowl of some kind of curry noodles and I am even happier. With all of the different types of curry that exist, I never get bored which is why you see so many different curry noodle soup posts on this blog. Laksa is a curry I became acquainted with while traveling to Singapore and Malaysia for work. I have made a few different variations--including Donna Hay's Salmon Laksa and Nigel Slater's Summer Vegetable Laksa with homemade laksa paste. 


What appealed to me about Hay's Coconut Laksa with Coriander & Fish Balls is that it goes together quickly and easily with store-bought laksa paste (I just picked up my favorite laksa paste at the Asian market) and the coriander and fish balls. It seemed perfect for the humid week we have been having where the less time spent in the kitchen the better. 


Coconut Laksa with Coriander & Fish Balls 
Slightly Adapted from DonnaHay.com
(Serves 4)

1 1/2 lbs firm white fish fillets, trimmed & chopped (I used a combo of mahi mahi & cod)
1/2 cup fresh coriander (cilantro) leaves, chopped
1 egg white
1 Tbsp laksa paste + 1/2 cup
2 cups low-sodium veggie stock
2 (15 oz) cans coconut milk
1 Tbsp fresh lime juice, or to taste
about 9 oz rice noodles, cooked & drained
shredded green onion, shiso leaves, Thai basil leaves, fresh coriander, & crispy shallots to garnish
 
In a food processor, pulse the fish , coriander leaves, egg white, and lasksa paste until just just combined. Roll heaping tablespoons of the mixture into balls and set aside.  


In a medium saucepan, add the remaining laksa paste and cook about 1 minute over medium heat, stirring. Add the vegetable stock and coconut milk and bring to a simmer. Add the fish balls and cook about 4 minutes or until just cooked through. Remove from the heat, add lime juice and gently stir through. Taste and adjust seasoning if needed. 

Divide the noodles into bowls and ladle the soup and fish balls over. Garnish with the suggested toppings as desired and serve. Enjoy!


Notes/Results: This soup goes together quickly and tastes great--the gently spicy (I buy the mild version) broth and the tender fish meatballs and herbs and all those slurp-able noodles. If you don't have a good Asian grocery store near you, check out Nigel's Slater's laksa recipe that I linked to above--it's not hard to make your own paste and it has great flavor. The fish balls take the most effort and they go together pretty quickly--I made mine as the water for the noodles was heating. I used regular rice noodles in this soup but it would be great with any kind of noodles, veggie noodles, or a scoop of jasmine or basmati rice. I stuck to Donna's easy recipe but you could add additional veggies or garnishes as you see fit. I will definitely make it again.


I'm linking up this easy and delicious Donna Hay recipe at I Heart Cooking Clubs where it's Potluck week. Our chance to make any recipe from the current IHCC Featured chef or any recipe from the past IHCC chefs. You can see what everyone made by checking out the picture links on the post. 


We have a few delicious dishes waiting this week in the Souper Sundays kitchen--let's have a look!


Judee of Gluten Free A-Z Blog shared this Okroshka--a cold Russian soup and said, "On hot humid days,  there is nothing like an icy cold bowl of soup. I know, it's hard to warm up to cold soup- but I assure you this authentic Russian recipe for Okroshka will win you over. Let's face it, who wants to cook when it's really hot and humid? This soup requires no cooking and is a nourishing thick soup that is high in protein, vitamins, and minerals. This delightful soup is fast and easy to make and naturally gluten free."

 
Tina of Squirrel Head Manor made Vegetable Soup and said, "This doesn't require a recipe so much as a suggestion. You toss in whatever you like or stray vegetables in your fridge that aren't enough for a side dish. This time I used onions, garlic, green beans, red potatoes, corn, carrots, tomatoes and a a couple of mushrooms.  I used an equal part water and vegetable broth to cover the vegetables while they cooked on a low simmer. Salt and pepper, garlic powder, oregano and basil were tossed in as well."
 
 
Here at Kahakai Kitchen I made this Herbed Goat Cheese and Veggie Baguette sandwich for a book tour review. A heap of sauteed lemon-pepper zucchini, Roma tomatoes and fresh basil on a baguette slathered with herby soft goat cheese. It was delicious, satisfying, and tasted of summer.

Mahalo to Judy and Tina for joining me this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):
  • Please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week and Happy July 4th weekend!
 

Friday, June 23, 2017

Herby, Peanutty, Noodly Salad from Hugh Fearnley-Whittingstall

It's been another long week--warm and humid weather too. So I was craving something simple, fresh and cooling for dinner and I found it in Hugh Fearnley-Whittingstall's Herby, Peanutty, Herby Salad. I have been wanting to make this salad since my pal Kim made it the first week we cooked with Hugh at I Heart Cooking Clubs. 

Full of fresh herbs and veggies, with enough noodles (I used gluten-free brown rice noodles) and flavorful dressing to make it seem decadent, plus roasted peanuts for crunch, it was exactly what I was looking for.


Hugh says, "A bright and zingy dressing, handfuls of herbs and crunchy peanuts pack loads of flavour into simple, easy-to-cook noodles. If you can only find salted peanuts, rinse the salt off and pat them dry. When it comes to the fresh herbs, the mint’s pretty much a must; the other two are desirable but optional."


Herby, Peanutty Noodly Salad
From River Cottage Veg by Hugh Fearnley-Whittingstall
(Serves 4)

Salad:
1/2 cup raw or roasted unsalted peanuts
7-8 oz egg noodles or Thai rice noodles (I used brown rice fettuccine noodles)
5 oz French beans, snow peas, or sugar snap peas, or a combination (I used all three)
1/2 cucumber
6 spring onions, trimmed

about 12 basil leaves (ideally Thai basil), roughly torn
small bunch of mint, roughly chopped
small bunch of cilantro, roughly chopped (optional)

Dressing:
2 Tbsp rice vinegar
grated zest and juice of 1 lime, or ½ lemon
1/2–1 small red chile, finely chopped (I used Sriracha instead)
1 garlic clove, finely chopped
1 tsp soft brown sugar
1 tsp toasted sesame oil
1/2 tsp soy sauce, plus extra to serve


If using raw peanuts, roast on a tray in the oven (350 degrees F.) for 8–10 minutes, until golden brown. Leave to cool, then bash lightly to break them up a bit.

For the dressing, whisk all the ingredients together in a large bowl.

Cook the noodles according to the instructions on the packet. Drain and rinse under the cold tap. Add to the dressing and toss until well coated. Leave to cool completely in the dressing.

Cook the beans and/or mangetout in a pan of lightly salted boiling water till just tender and still a bit crunchy, 3–5 minutes for beans, 2–3 minutes for mangetout. Drain, refresh in cold water and drain well.

Halve the cucumber lengthways and slice thinly. Finely cut the spring onions on the diagonal.

Toss the cooled noodles with the peanuts, cucumber, spring onions, beans and/or mangetout and herbs. Serve with soy sauce on the side, for everyone to help themselves.


Notes/Results: This salad with its bright flavors and my favorite herbs (cilantro, Thai basil and mint) made me very happy. It goes together quickly--especially if you are lazy like me and cook the green beans, sugar snap peas and snow peas together in a large pot, lift them out with a strainer, and then use the same boiling water to cook the pasta. I also left my herbs mostly whole and used canned roasted peanuts. Rather than serve it with extra soy sauce, I liked it with extra lime. This was the perfect dinner for a humid night and I am looking forward to the leftovers for tomorrow's lunch. I will happily make this salad again. 

Linking this salad up to I Heart Cooking Clubs where this week's theme is A Pinch of This, A Dash of That... Hugh Fearnley-Whittingstall recipes featuring herbs and spices. You can see what everyone made by checking out the picture links on the post.

  
I am also linking this delicious salad up to Souper Sundays, hosted here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's this week's post and linkup.

 
Happy Aloha Friday!
 

Saturday, May 27, 2017

Miracle Max's Wonder Pills: Dark Chocolate Coated Peanut Butter Energy Bites for Food 'n Flix May: The Princess Bride

It's Food 'n Flix time again and I had the pleasure of hosting this month's film, one of my all-time favorite movies, The Princess Bride. You can see my announcement post here--it has a brief summary of the movie in case for some reason you have never seen it. Although admittedly not the foodiest of films, there is plenty of inspiration to be found in this fun, classic film that celebrates its 30th anniversary this year. (Doesn't that make you feel old!?!) My Food 'n Flix fellow participants have been sending in their delicious dishes and as usual, I am impressed with their creativity and can't wait to post the roundup next week. 

For me, the film inspired some simple, healthy and miraculous Miracle Max's Wonder Pills: Dark Chocolate Coated Peanut Butter Energy Bites.


I adore and have seen The Princess Bride about a bazillion times, but this time I got to watch it with my foodie hat on and here is what I saw: Cheetos behind the bed of the grandson and his lunch of a sandwich and juice, bread and tomatoes on the table in Buttercup's house, "anybody want a peanut?"--Fezzik, eels in the waters, a picnic of cheese, apples, bread, and wine set up for the battle of wits between Vizzini and the man in black (not Johnny Cash!), mention of Vizzini's Sicilian heritage, wine and what looked like some kind of sandwich or bread in The Pit of Despair, the stew Fezzik feeds Inigo, that nice MLT (mutton, lettuce and tomato sandwich) "where the mutton is nice and lean and the tomatoes are ripe... They're so perky, I love that," and the tables of food for the wedding feast.


If I ate meat I might have attempted a mutton sandwich especially after seeing canned mutton on the shelves of my Indian grocery store. (OK, not really! Eww!


I actually had my dish in my head from the beginning, mainly due to my love for Miracle Max (Billy Crystal) and his wife Valerie (Carol Kane) {I'm not a witch. I'm your wife!"} and from a pamphlet in my Buttercup Edition of the DVD entitled "Fezzik's Guide to Florin." There was an ad for Miracle Max's 'Wonder Pill' that proclaims "Death is no excuse!" I knew I wanted to make an energy ball with healthy ingredients and coated in dark chocolate because, "the chocolate coating makes it go down easier."


The ad says, "Those who are mostly dead for more than a few hours should consult a physician before using and you should not swim until an hour after taking. You should not take Miracle Max's Wonder Pill if you are pregnant, nursing, or totally dead. If you have recently lost a bet , were bluffing, or are not immune to iocaine powder, you may or may not want to take the pill. Side effects include itchy or dry eyes, paranoia, finger twitches, head jiggles, and cough. Effect similar to sugar pill. Not a low calorie food due to chocolate coating."
 

Since Miracle Max's pill was made to bring Westley back to life, energy balls or bites seemed like a great representation. At any given time you can find some sort of healthy energy bite or bar in my fridge, ready for a quick snack. I love making them at home as you can easily control your ingredients to make them just how you like. I have a stock of seeds, dried fruit, nut butters, and other 'goodies' to add, so it was just a point of mixing them together to create my own wonder pill.


In honor of Fezzik and his peanut rhyme, I used natural peanut butter for my base, along with dates for quick energy and sweetness, and a bevy of seeds high in Omega 3s and protein (chia seeds, flax seeds, hemp hearts, and black sesame seeds), plus a dash of cinnamon, salt and cacao nibs. I added puffed millet for a crispy bite and of course I had to coat them in dark chocolate--although I think they go down just fine and are more portable without the chocolate. I sprinkled the tops of some of them with a little flaky sea salt because I like a good sweet and salty combination.   

Miracle Max's Wonder Pills: Dark Chocolate Coated Peanut Butter Energy Bites
By Deb, Kahakai Kitchen
(Makes About 28-30 Small Energy Bites)

8 medjool dates (or other dates-if very dry, soak in warm water for 15 min & drain well), pitted and chopped
about 1/2 cup natural peanut butter or nut butter of choice
1 Tbsp each: chia seeds, hemp hearts, flax seeds, sesame seeds 
1/2 Tbsp cacao nibs
1/2 tsp ground cinnamon
large pinch sea salt
1/3 cup puffed millet or brown rice cereal or other crispy cereal
honey or maple syrup, optional if you want it sweeter
about 4 oz dark chocolate chopped or 3/4 cup dark chocolate chips
1 Tbsp coconut oil 
flaky sea salt to garnish, optional

In a food processor, pulse the dates and peanut butter together until they combined and start to form a ball. Add the chia seeds, hemp hearts, flax seeds, sesame seeds, cacao nibs, cinnamon and sea salt and pulse a few more times to combine.

Remove mixture from food processor and place in mixing bowl. Add puffed millet and mix together well. (Hands work best!) Evaluate your taste and texture. For texture, mixture should be 'moldable' into small balls without crumbling and things like the texture/moistness of your nut butter and dates will effect this. If mixture is crumbly, you can stir in more nut butter or add some honey or maple syrup. You can also add honey or maple syrup if you want a sweeter mixture. I think the dates (and that chocolate coating!) make it sweet enough but you can adjust the mixture to your own tastes. 

When your mixture is the way you want it, carefully roll it into small balls. I do about a 1 1/2-inch size. You can slightly dampen your hands for easier rolling. The mixture should yield about 28 to 30 small balls. Place balls on a parchment-lined pan or tray and place in the fridge to chill for 15-20 minutes.


When ready to dip, melt your dark chocolate together with the coconut oil in the microwave or in a double-boiler on the stove, stirring until completely melted and smooth. Using a spoon, dip each ball into the chocolate--rolling it around to cover evenly. Use a fork to pull each ball out of the chocolate, allowing the excess chocolate to drip off and placing each ball back on the parchment lined pan. Once energy bites are coated, place the pan back into the fridge and allow to set for at least 15 minutes, or until the chocolate has set. 

Once chocolate has set. transfer energy bites to an airtight container. You can store them in the fridge for a week or so, if they last that long. ;-)


Notes/Results: I really loved these little energy bites--they are not too sweet and have a fun texture with the smooth peanut butter contrasting with the crackle of the seeds, puffed millet and chocolate shell. You can of course adjust them to your favorite ingredients or what you have on hand. Dried fruit would be nice, you could use oats in place of the puffed cereal, add espresso powder for caffeine, etc. Since I was coating them in the dark chocolate, I deliberately kept them less sweet so I might add a touch of honey or the dried fruit if I wasn't coating them. A couple of these are a great little snack and are sure to bring you back to life. I would happily make them again.


If you love The Princess Bride movie, I can highly recommend both the book it came from by William Golden (who wrote the screenplay from his book) and Cary Elwes's (Westley) wonderful memoir As You Wish: Inconceivable Tales From the Making of the Princess Bride (I have both the book and the audio book) which is loads of fun and includes the memories (and voices on the audio book) of the other actors and people involved in the filming of this special movie.

If you want to join in the Food 'n Flix fun, there are still a few days left. Deadline for submission is Tuesday, May 30th (by the end of the day wherever you are.) Or if you missed this month but want to join in the food and film fun, join us for June when Evelyne of CulturEatz is hosting the Spanish film, Volver.


Happy watching and cooking and have fun storming the castle!  

Sunday, April 30, 2017

Asparagus Bisque with Fresh Dill: A Taste of Spring for Souper (Soup, Salad & Sammie) Sundays

It's been a really rainy, gray weekend for  being on the cusp of May. I even had socks and a light blanket on last night. If the weather isn't quite up to springtime level where you are, try making a pot of this Asparagus Bisque with Fresh Dill. Besides the asparagus and dill, it's full of leeks, fennel, and lemon in a flavor combination that positively sings of spring.


It's also from my "soup bible"--Love Soup by Anna Thomas. I adore this classic soup cookbook and I can always find a bit of soupish inspiration or a recipe whenever I open its cover. In this case I had some local leeks and asparagus was on sale, so when I saw this recipe I knew I had to make it. I added a little sheep's milk feta on top, just to enhance all of that wonderful flavor.


Anna Thomas says, "This soup came about from a moment of spring bounty. I was excited about the asparagus and fresh dill at the farmers market that I came home with too much of both, and an asparagus festival ensued. In most of my soups I use onions, but in this one I use only leeks and fennel to support the asparagus , along with some lemon zest and all that fresh dill. It has a pure spring flavor, and although I add only a tiny amount of cream, the texture is velvety and luxurious.

Asparagus Bisque
From Love Soup by Anna Thomas
(Serves 6)

1 1/4 lbs. green asparagus
2 medium leeks
1 large fennel bulb
zest and juice of one lemon (I used another 1/2 of juice) 
2 Tbsp unsalted butter
3 Tbsp arborio rice
1 1/2 tsp salt, or to taste
2 to 2 1/2 cups light vegetable broth
1/2 cup finely chopped fresh dill, plus more to taste
white pepper
cayenne to taste
2-3 Tbsp heavy cream (optional)
shaved asparagus, extra fresh dill, and feta cheese to garnish, optional

Using a vegetable peeler or sharp knife, thinly peel the bottom 2 or 3 inches of the asparagus stalks, then snap off the toughest bits at the bottoms (peeling the bottoms first allows you to keep much more of the stalk.) Cut the stalks into 1-inch pieces; you should have about 4 cups.

Wash the leeks and chop the white and light green parts only. Trim, wash, and chop the fennel bulb. Grate the zest of the lemon, making sure to get only the yellow and none of the white pith.

Melt the butter in a large skillet or soup pot and cook the leeks over medium heat for 8 to 10 minutes, until they are soft and begin to take on a hint of color. Add the asparagus, fennel, lemon zest, rice, 1 1/2 teaspoons of salt, and 3 cups of water and bring to a boil. 
Turn the heat down and simmer uncovered for about half an hour, or until all the vegetables are tender.

Add 2 cups of vegetable broth, the dill, and a pinch of each pepper and cayenne. Puree the soup in a blender, in batches, until it is perfectly smooth. (I usually use an immersion blender for pureed soups, but asparagus is fibrous, so you might want to use that blender in order to get it really smooth.) Add broth if the soup seems too thick. Return the pureed soup to a clean pot and stir in a couple of teaspoons of fresh lemon juice, more if you like.

Bring the soup back to a simmer, taste it ,and season with tiny amounts of pepper, and more salt if needed. Stir in the cream if you wish.


Notes/Results: It helps that I love every ingredient in this soup but I found the combination absolutely delicious. Both the asparagus and dill flavor come through but the lemon, fennel and leeks are there in the background and the cayenne and white pepper give it the barest hint of heat. I often prefer brothy soups to pureed ones, but this one is so silky--it is just the right texture. I did add the cream but you could certainly omit it (the creamy aborio rice adds silkiness when blended) and use olive oil and have a vegan soup. Smooth, light, satisfying and very spring-like, perfect for a starter or a light lunch. I will happily make it again. 


We have some good friends and delicious dishes waiting this week in the Souper Sundays kitchen--let's have a look!


Claudia of Honey From Rock shared this tempting Potato, Brussels Sprouts Salad and said, "The dressing was composed of mayonnaise, a bit of kefir and kefir cream cheese, blue cheese (just a bit), lemon juice and mustard. Each of the major players were so flavorful in themselves that no additional seasoning was needed. Just blended the dressing together, chunked up the potatoes and Brussels sprouts, chopped the kale finer, and added some capers. Gently tossed and topped with the eggs. Just so you know, the Creamed Kale was made with a bit of crisped up soppressata, as well as cream and the Aromatic Brussels sprouts had mustard seeds. It was a sooooo delicious and even elegant salad.  Really all you need for dinner. Well, maybe a glass of chilled white wine."



Tina of Squirrel Head Manor shares a salad she recently enjoyed an said, "This is a wonderfully filling grilled chicken salad I had at Beef O'Brady's restaurant in Tallahassee. I had set out to get pizza for lunch but couldn't quite get a car buying deal to move as smoothly as I (naively) thought it would. As the hours passed I revised my plan. Beef O'Brady's restaurant was the closest thing to the Tax Collector's Office. So guess what...... It was a good lunch and I had Doug and Tristan with me so I had good company as well. The salad options were plentiful and I have to admit vacillating between a salad and a sandwich. The burgers looked good too but the healthy aspects and lightness of a salad appealed."



Judee of Gluten Free A-Z Blog brought healthy Anti-Cancer "Dump" Soup and said, "This simple light brothy soup is one of my favorites because it is fast and easy to make and is loaded with anti-cancer vegetables. The broth is warm and soothing, the vegetables are not overcooked, and it's full of healthy nutrients. It definitely feels like a big bowl of comfort soup, and it's probably a good immune booster as well. I feel really good when I eat this light healthy soup. This recipe is truly a dump soup. You can dump any vegetable you have in the soup pot before cooking. Obviously, I dumped cruciferous vegetables for their anti-cancer benefits."



Debra of Eliot's Eats made colorful Pea Salad with Radishes and Feta and said, "The pea salad was perfect for a spring dinner. The original recipe called for pea tendrils as well.  Add if you like (and if you can find them). The next time I make this, I will add a bit of mint.  I think that would complement the sweetness of the peas as well as the bite of the radish and spice of cumin."

 
Mahalo to everyone who joined in this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):
  • please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • you are welcome to add the Souper Sundays logo to your post and/or blog (optional).


Have a happy, healthy week!