Showing posts with label Heidi Swanson. Show all posts
Showing posts with label Heidi Swanson. Show all posts

Sunday, April 14, 2019

Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic for Souper (Soup, Salad & Sammie) Sundays

I wanted a simple soup this weekend, one that was quick to make as I spent all day yesterday at a writing workshop. I pinned this Heidi Swanson recipe a while back from Food52.com and had most everything I needed to make it today.


Food52 says, "A spring vegetarian chickpea soup that's lush in all the right places (but won't lull you to sleep)."
 

Chickpea Stew with Saffron, Yogurt, and Garlic 
From Super Natural Every Day by Heidi Swanson via Food52.com
(Serves 4 to 6)

2 Tbsp olive oil
1 large yellow onion, finely chopped
1 pinch fine-grain sea salt, to taste
3 cups cooked chickpeas or 1 1/2 (15-oz) cans chickpeas, rinsed & drained
4 cups vegetable broth
2 cloves garlic, finely chopped
1/4 tsp saffron threads (2 modest pinches)
3 large egg yolks, lightly beaten
1 cup plain yogurt (Greek or regular)
1 dash sweet paprika
1 small bunch fresh cilantro, chopped
 
In a medium-large pot over medium-high heat, combine the olive oil, onion, and a couple of big pinches of salt. Cook until the onions soften up a bit, a few minutes.

Stir in the chickpeas, and then add the vegetable broth and garlic. Bring to a simmer and remove from heat.

In a medium bowl, whisk the saffron and egg yolks, then whisk in the yogurt. Slowly add a big ladleful, at least 1 cup, of the hot broth to the yogurt mixture, stirring constantly. Very slowly whisk this mixture back into the pot of soup.

Return the pot to medium heat and cook, stirring continuously for another 5 minutes or so, until the broth thickens to the consistency of heavy cream, never quite allowing broth to simmer.

Ladle into individual bowls and serve sprinkled with a touch of paprika and plenty of chopped cilantro.
 

Notes/Results: A good, simple soup that has a slightly tangy taste from the yogurt that makes it almost lemony. It reminds me in a way of Greek avgolemono soup with the eggs stirred in--especially when served with the rice. A good rainy spring day soup, I'd happily make it again.


Linking up to I Heart Cooking Clubs for this week's April Showers theme. Heidi Swanson is one of our 19 featured chefs. 



We have Judee and Tina hanging out with me in the Souper Sundays kitchen, let's take a look.
 
Judee of Gluten Free A-Z Blog made 5 Minute Red Pepper Soup - Zero Points and said, "Red pepper soup is one of my favorite soups. But I often don't have the time or interest to heat up the oven to slow roast the peppers. After eating this delicious soup at a friend's house, I asked for the recipe. I was shocked to find out that she actually made this soup in just 5 minutes in the blender using a jar of roasted peppers! The results are a rich tasty soup that is both high in protein and flavor."



Tina of Squirrel Head Manor shared a different version of Black Bean Tomato Soup. She said, "Every once in a while I make black bean soup and it's different each time.  Here's another version. Check out these bowls, I like them quite a bit. Funny, after looking for a deep and wide bowl at World Market and similar places, we found them at the local grocery store for a low price. Bargain! This is a quick to toss together lunch.  We were fortunate enough to eat this lunch on the patio and paired it with leftover gluten free pizza."
 
Thanks to Judee and Tina for joining in!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at 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 Souper Sunday'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. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter 
Have a happy, healthy week!
 

Sunday, December 31, 2017

"Lucky" New Year Noodle Soup (Hey, It Can't Hurt!) for Souper (Soup, Salad & Sammie) Sundays

A delicious soup to wish you a Happy New Year. This New Year Noodle Soup is full of Persian flavors and lucky ingredients to set you up for a great 2018. If that wasn't enough, it's also topped with caramelized onions, sour cream and toasted walnuts.


For a lot of reasons, too numerous to mention, 2017 was not the best year, so I am not too unhappy to see the end of it. Although some great things happened, for myself and for my family and friends and the world, there were a lot of trying times. I have hopes that 2018 will be better and to help it along, I wanted to cook up a "lucky" soup. I could have made up a recipe of my own but Heidi Swanson had a delicious-looking one on her website that contained thin noodles (long life), lentils (wealth and prosperity), and spinach (more wealth and prosperity) and I subbed in black-eyed peas (considered lucky in the South) for the borlotti beans for an extra luck boost--hey it can't hurt!.

This is a recipe from Heidi Swanson's 101 Cookbooks Blog, which she says is Adapted slightly from the Ash-e Reshteh / New Year Noodle Soup recipe in Saraban, by Greg & Lucy Malouf


Heidi says, "If you don't have beans that have already been cooked you can use canned ones. Or you can soak the garbanzo & borlotti overnight, and add them after the broth comes to a boil. Cook for 15 minutes, then stir in the yellow split peas/lentils. This way the beans/lentils should be done cooking around the same time. The original recipe calls for fresh borlotti beans, which aren't in season. I used dried borlotti that I cooked a couple weeks back, then froze until now. And, on the noodle front, I couldn't help but add more than what the original recipe called for. You can actually use more/less noodles - even when it seemed like too much, they always manage to get slurped up in a soup like this." 

New Year Noodle Soup
Slightly Adapted from Heidi Swanson via 101 Cookbooks Blog
(Serves About 4)

2 Tbsp olive oil
1 onion, thinly sliced
1 long red chili OR green serrano chili, finely chopped
1/2 tsp ground turmeric (I used 1 tsp)
1 tsp ground cumin (I added 1 12 tsp)
1/4 tsp freshly ground black pepper

8 1/2 cups good-tasting vegetable stock
3.5 oz yellow split peas or brown lentils
2 cups cooked chickpeas, rinsed if using canned
2 cups cooked borlotti beans (I subbed in black-eyed peas)

fine grain sea salt to taste 
8 oz thin egg noodles, fresh or dried (I used Italian spaghetti)
3 1/2 oz fresh spinach leaves, finely shredded
1/2 cup finely shredded cilantro leaves
2 Tbsp chopped fresh dill
juice of one lime


Toppings:
1 Tbsp olive oil
1 Tbsp unsalted butter
1 large onion, thinly sliced
4 oz  sour cream or creme fraiche
scant 2 ounces of toasted, chopped walnuts

Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, a few minutes. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock. Bring to a boil and add the split peas/lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.

In the meantime, you can prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and caramelized, at least 8 to 10+ minutes. Set aside.

Just before you're ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking.

Serve right away, each bowl topped with a big spoonful of caramelized onions, some sour cream or creme fraiche, and a sprinkling of walnuts.


Notes/Results: This is such a tasty soup--especially if like me you love cumin and beans and fresh cilantro and dill, oh yeah...lime... and noodles.... and don't forget the caramelized onions on top and the sour cream...there is just so much going on but in the best way. The beans and pasta keep it satisfying. I think the spaghetti noodles I bought were a bit wide but it does help it hold up to the beans. Because the longer the noodles, the luckier, a fork can be helpful for eating this soup. There are a few steps to making it, but it goes together easily and relatively quickly if you make your toppings while the soup is simmering. The mix of flavors together is wonderful--if you like Persian food and flavors, you will like this soup. Use dairy-free sour cream and vegan butter in the onion topper and it is vegan, and swap in gluten-free pasta if you want it gluten-free. For me, I'm just going to have another bowl tonight, and a couple tomorrow on New Years Day. Maybe it won't change my luck, but it's good enough that I feel lucky eating it.


It's Potluck week at I Heart Cooking Clubs so I am linking up this Heidi Swanson adapted soup. Check out the picture links on the post to see what everyone made. 

 
It's another quiet holiday week in the Souper Sundays kitchen but my friends Debra and Tina are here keeping me company--let's have a look at what they brought.


Debra of Eliot's Eats shared Curried Black Bean, Butternut and Spinach Soup and said, "I whipped up this delicious soup with what was on hand for an impromptu lunch. It’s funny what comes to light when families are together over the holidays.  Skeletons in the closet can be let loose to wreak havoc.  Our revelation this holiday season is apparently that no one likes curry. ... My sister and I loved this soup and she even told me it was “restaurant worthy.” Supreme compliment!  (We were the only ones who ate this soup, but that was fine with us!)"



Tina of Squirrel Head Manor made Avocado Chickpea Salad Sandwiches and said, "So, today I wanted to share a nice chickpea and avocado based salad that makes a dynamite sandwich. It's that time of year when people start thinking about eating healthier. If you like vegetarian based meals you will probably like this little recipe. We've been on the mostly vegetarian meal plan for well over a year (this time) and I can say, lunches can be problematic when  there aren't any leftovers. I try and pack our lunches every work day as it's healthier as well as economically sound. This sandwich spread, this salad, makes a filling lunch and it's made in under 2 minutes!"


Mahalo to Tina and Debra for joining me at 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 Souper Sunday'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. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Have a happy and healthy 2018!
 

Sunday, June 18, 2017

Thai Green Curry Zucchini & Noodle Soup: Full of Flavor & Color for Souper (Soup, Salad & Sammie) Sundays

I was looking for a soup with Asian ingredients and flavors this week from one of the chefs we have cooked with at I Heart Cooking Clubs and found this Thai Zucchini Soup from Heidi Swanson's 101 Cookbooks Blog. I love how Heidi combines different ingredients and she is as much of a soup topping fan as I am, so I knew I had to make it.


Heidi says that this soup was destined to be a chilled and pureed Thai curry soup but instead, for a few different reasons, she opted to keep it brothy. I'm glad that she did because brothy was what I was craving. Heidi used a scoop of brown rice as her base in the soup bowl, but I wanted rice noodles (sometimes you just feel the need for noodles). Heidi topped her soup with basil oil, roasted cherry tomatoes, pickled shallots, and toasted nuts and seeds, while I went with pan-roasted baby tomatoes (quicker & doesn't require the oven), chopped peanuts, and fresh chives, cilantro, and Thai basil. 

A big bowl of this satisfying vegan noodle soup made for a delicious lunch. My changes to Heidi's recipe (mainly to make extra broth) are in red below.


Thai Green Curry Zucchini & Noodle Soup
Slightly Adapted from Heidi Swanson via 101Cookbooks.com
(Serves 4)

2 Tbsp coconut oil
1 cup sliced shallots or onion (I used 1 large Maui sweet onion)

(I added 5 kaffir limes leaves, torn)
1-2 Tbsp green curry paste, or to taste (I used 3 Tbsp of Thai Kitchen Green Curry Paste)
1 can coconut milk (full fat)
6 medium zucchini, loosely chopped (about 5 cups)
1 cup water, plus more if needed (I used 2 cups light veggie broth)
juice of one lime (I used the juice 2 limes)
cooked brown rice, or other grain, or noodles of choice (I used rice noodles)


Topping ideas: basil oil, roasted cherry tomatoes, toasted nuts/seeds, quick pickled shallots, lots of lime, fresh herbs (coriander, basil) (I used pan-roasted cherry tomatoes, chopped roasted peanuts, and fresh cilantro, chives, and Thai basil, coarsely chopped, and lime wedges)

Heat the coconut oil in a large saucepan over medium-high heat, stir in the onions and a couple generous pinches of salt, and sauté until soft. Stir in the green curry paste along with a dollop of cream from the top of the coconut milk and the kaffir lime leaves. Stir well, and sauté for another minute or so, until fragrant. 

Stir in the zucchini and sauté, being careful not to brown, until the zucchini is tender 5-7 minutes, or so. Add the remaining coconut milk and the water or broth, let everything come up to a simmer, and remove from heat. Season the soup with the juice of lime, and salt to taste. It's all about balance here, and the soup should be brothy with strong coconut-lime flavor. 

Serve over a scoop of brown rice, topped with any (or all!) of the toppings suggested, or experiment with your own ideas.


Notes/Results: This soup was delicious and hit all of the cravings I was having for curry. lime, broth, and noodles. I ate a huge bowl and practically licked it clean, and I am excited to have the leftovers later (keeping the noodles separate until serving). It is a good combination of flavors and texture with the noodles and topping. It had the right level of heat for me--enough to feel it in the back of my throat but not too fiery to be able to taste all of the flavor. If you like a spicier soup, add more curry paste to the broth or serve chili paste or Sriracha on the side. I kept it simple with just the zucchini and onion in terms of veggies but you could certainly add your favorites and/or add protein like chicken, shrimp, or tofu, if desired. Really good, quick and easy to make, I will happily make it again. 


I'm linking this soup up to I Heart Cooking Clubs for June's Monthly Dish/Ingredient Challenge: Asian Dishes. 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 Weight Watchers 1 Smart Point Soup and said, "I started Weight Watchers ( again) last week, so I'm being more conscious of quantity, calories, and carbs. ( I had gained some weight during April and May when it was cold, rainy, and dreary). ... was looking to see what I could make that  was only 1 Weight Watcher smart point- and this is it!This amazing soup fills me up. has fiber, vitamins, and minerals and is a totally satisfying comfort soup ! Of course it is naturally gluten free which is just the way I like my recipes. It is my version of Chinese egg drop soup. ( I've included a vegan version too)"
 

Claudia of Honey From Rock made Split Pea with Fresh Corn Soup inspired by a book (The Bertie Project by Alexander McCall Smith) and said, "I'd like to serve Bertie this soup, one his Granny might have made for him while Irene was away on her trip.  He wants to go live with his Granny, however there's nothing she can really do about that.  ... The contrast of fresh corn with mushy peas is wonderful.  Perfectly delish and quite comforting if I do say so, especially when accompanied by some freshly baked bread and a good slathering of butter."


Shaheen of Allotment2Kitchen made a unique pasta salad and said, "This Miso Tomato
with Roasted Garlic and Shichimi Tograshi is inspired by a Miso Tomato Soup recipe I saw a couple of years ago. I still intend to make the Miso Tomato Soup with homegrown tomatoes, or even tinned cherry tomatoes, but at the weekend I was inspired to mess with it a little and make a thick sauce for pasta salad."  


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. Happy Father's Day!
 

Friday, April 14, 2017

Pickled Turmeric Eggs

I seldom dye Easter eggs anymore--too much bother--but these Pickled Turmeric Eggs from Heidi Swanson are a fun and easy way to add some sunny color to your Easter or weekday egg snacks and egg-salad sandwiches.


Heidi says, "The turmeric swings some nutritional weight, and brings an electric yellow hue to the outside of each egg. The apple cider vinegar delivers a nice bite and tang to the situation, and also tightens up the texture of the egg. You have to give these a try!"

She also says that you can use them in all sorts of ways. "As a component in a quick lunch you can't go wrong, or to top off a Buddha bowl, or just as a stand-alone snack. You can eat them halved and topped with whatever you have on hand...  or ... grate them on a box grater for a vibrant shredded egg salad. You can also use the shredded version as a protein-boost on top of a green salad, or as the main event on an open-faced sandwich."


Pickled Turmeric Eggs
From Heidi Swanson via 101Cookbooks.com
(Makes 6 Eggs)

1 1/3 cup apple cider vinegar
1/2 cup water
2 Tbsp sugar
1 tsp fine grain salt
2 tsp ground turmeric
1/2 onion (or 4 shallots), thinly sliced
1 Tbsp whole peppercorns
6 hard-boiled eggs. peeled (your favorite method--I use this one)
Assorted toppings to serve (as desired): chopped walnuts, scallions, radish, cilantro of other herbs, the pickled onions, or whatever else you like.

Bring the apple cider vinegar, water, sugar, salt, and turmeric together in a small saucepan and bring to a simmer. Stir so the sugar dissolves and remove from the heat.

Place the onion, peppercorns and hard-boiled eggs into a glass quart jar. Pour the vinegar mixture over the eggs and tightly secure the lid. Gently rotaate the jar to shift the onions and peppercorns around.

Refrigerate until cold and for up to 10 days to 2 weeks.
 


Notes/Results: When I went to grab an onion for this recipe I had one shallot, a Maui sweet onion and a red onion and I picked the one in most need of being used--the red onion. Flavor-wise, it is fine and pickled up nicely but it did muddy the yellow color of the turmeric a bit--giving me a different hue than I think I would have gotten with the lighter shallot or yellow onion. Not a big deal. These eggs are fun--they have a nice bite from the vinegar that I like and are firmer than a regular hard-boiled egg. I think they could be addicting to a hard-boiled egg fan like me. So far, I have just eaten them as a snack. Using some of Heidi's topping suggestions and some of my own, I topped them with smoked sea salt, black pepper, chopped toasted walnuts, fresh cilantro, and some of the pickled onions. Tomorrow I am going to make an egg salad sandwich---I am thinking with some curry mayonnaise and naan bread. ;-) A fun and tasty kitchen experiment that I will happily make again.  
 

Linking up to I Heart Cooking Clubs where this week's theme is Eggs--our Monthly Featured Ingredient Challenge. You can see the egg dishes that everyone made from our current chef or any of our previously featured chefs by checking out the picture links--here. 
Happy Aloha Friday!

 

Sunday, April 2, 2017

Restorative Garlic Soup and Five Other Favorite Heidi Swanson Recipes for Souper (Soup, Salad, & Sammie) Sundays

I love garlic, I love garlic soup and I've been wanting to make Heidi Swanson's version of one of her favorite garlic soups as my last weekly Heidi Swanson recipe with I Heart Cooking Clubs. Starting tomorrow, we start cooking with British chef Hugh Fearnley-Whittingstall for the next six months. I will not stop cooking with Heidi's recipes of course, as they and her cookbooks are fabulous (I am sharing my favorites below) but this is a great recipe to end six great months on. It's simple and restorative--perfect when you just need something to make you feel better after a long and crazy week. 


Heidi say this soup "is from Richard Olney's classic, The French Menu Cookbook. Creamy and full-bodied without the use of cream, it is made by simmering a dozen or so cloves of garlic in water with a few herbs, then thickening it with a mixture of egg and shredded cheese" and mentions ladling it over day-old bread. It sounded perfect to me.     


I recently received a box of garlic from Melissa's Produce for an upcoming garlic food blogging event and it was full of black garlic, elephant garlic, jars of chopped garlic and regular bulbs. Since there is plenty for the recipe I am developing, I used one of the heads of regular garlic in this soup. Thanks Melissa's Produce! ;-) I used Heidi's recipe, with just a couple small changes, noted in red below.  


Heidi says, "The following recipe reflects how I make this soup, with my notes/words. The original recipe often calls for a range of a particular ingredient, for example, 10 - 15 cloves of garlic, or healthy pinch of thyme....I decided to included the amounts I use when I make it."

Richard Olney's Garlic Soup, Heidi Swanson's Variation
Adapted Slightly from Heidi Swansons via 101 Cookbooks
(Serves 2--About 4 cups of Soup)

Soup: 
4 cups water 
1 bay leaf 
2-3 sage leaves 
3/4 teaspoon fresh thyme (I used 3 fresh thyme sprigs)
about a dozen medium cloves of garlic, smashed peeled, and chopped (I used one head)
1 tsp fine grain sea salt, or to taste  

Egg-Cheese Mixture:
1 whole egg + 2 egg yolks
1 1/2 oz freshly grated Parmesan cheese
freshly ground black pepper to taste
1/4 cup extra virgin olive oil
 

To Serve:
day-old crusty bread-torn into chunks & more olive oil to drizzle
 
In a medium saucepan, bring the water to boil with the bay leaf, sage thyme, garlic, and salt. Bring to a gentle boil and simmer for about 4o minutes. Strain broth into a bowl, removing the sage and bay leaves from the strainer. Return the broth and garlic back to the saucepan, leaving it off the heat. Tasting, adding more salt if needed. 

In a small bowl, whisk together the egg, yolks, cheese and black pepper until creamy and slowly drizzle the olive oil in while still whisking. Very slowly, whisk a large ladle of the broth into the mixture. Stir the contents of the bowl into the remaining garlic broth and whisk it continuously over medium-low soup until it thickens slightly. (Heidi lets it get to "the consistency of half-and-half or cream.")

To serve,  Place a handful of torn bread chunks into the bottom of each bowl. Pour the hot soup over the bread and finish with a drizzle of olive oil and more pepper if desired. Serve immediately.


Notes/Results: OK, this soup broth smells incredible while it's bubbling away with the garlic, sage and thyme and the resulting liquid is flavorful enough on its own if you don't like eggs and bread. With or without the egg and cheese mixture, you could leave out the bread and replace it with rice or noodles and maybe a couple of carrots or other veggies and you'd have a great garlic-vegetable soup. But... made as the recipe is written, it is a lovely bowl of creamy, garlic heaven--with all of the flavor and sweetness but none of the sharpness. Delicious. I will happily make it again. 


It's never easy to choose my favorite recipes and most all of the soups I made could have ended up on this list, but I restrained myself and picked just my top five favorites. These are the recipes that I think about the most and/or have made again since trying them.

The first Heidi recipe I made for IHCC was her Green Lentil Soup with Curried Brown Butter and it remains one of my favorites. Heidi's recipes are often about the flavor combinations and the toppings or garnishes and the curried brown butter is the perfect thing to amp up the lentils and coconut milk.



Another favorite Heidi soup was her Ultimate Chickpea Soup. This is one that I keep thinking about--the perfect comfort food with both the slurpy noodles and the crunchy fried pasta on top. I loved the unique deliciousness of this one!

 

Heidi loves her eggs and I made several great egg recipes like these Hard-Boiled Eggs with Homemade Dukkah. The mix of spices and seeds was the perfect thing to sprinkle on eggs for a snack (and worked really well on avocado toast too.) ;-)



Another egg recipe was the so simple 5 Minute Egg Breakfast Tacos. Such a brilliant idea that is delicious and takes just minutes to make if you have hard-boiled eggs and salsa in your fridge. I have repeated this recipe several times already for brekfast, lunch, and dinner. 



Heidi won me over with two words... fried capers! Her Brown Rice Bowl with Egg and Fried Capers was so good and combined several of my favorite ingredients. It's an easily adaptable dish--you could sub in whatever grain, green and toppings you like but do yourself a favor and make extra fried capers. 


Honorable Mentions go to Heidi's Lemon Miso Compound Butter & Nori Compound Butter, her Slurp-tastic Curry Herb Noodles, and  her Edamame Mint Spread with Smoked Almonds.

You can see what Heidi Swanson recipes everyone else cooked to say Bon Voyage Heidi! by checking out the picture links on the post. Consider joining us at IHCC and spending the next six months cooking the recipes of British chef-icon Hugh Fearnley-Whittingstall. It's fun, easy and you can drop in and out as the spirit moves you.  

We have two good friends in the Souper Sundays kitchen who shared some delicious dishes last week--let's have a look!


Melynda of Our Sunday Cafe made Kale, Apple and Carrot Slaw and said, "This can be made in the morning for lunch or dinner later that day. This slaw stays crispy, with a nice crunch, and does not end up swimming in too much dressing. ... PS. Leftovers are easily turned into a main dish salad with a bit of diced ham or roasted chicken."

 

Kim of Stirring the Pot shared a Spring Pea Salad from Ellie Krieger and said, "This salad is a delightful mix of snow peas, sugar snap peas, and regular peas tossed in a lemony shallot and mint vinaigrette with some thinly sliced red radishes for both color and crunch. It is crunchy and sweet while being both light and refreshing and I absolutely love it!"

 

Mahalo to Melynda and Kim for joining 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 wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional).


 
Have a happy, healthy week!