Showing posts with label coconut milk. Show all posts
Showing posts with label coconut milk. Show all posts

Sunday, May 12, 2019

Kerala Fish Stew with Lime and Curry Leaves (and Potatoes & Peas) for Souper (Soup, Salad & Sammie) Sundays

I stopped by Whole Foods the other night to drop something off to my friend and we ended up shopping together. Since I knew I would be making an Indian dish this week for I Heart Cooking Clubs, I checked the local produce aisle to see if they had any fresh curry leaves and ended up with a large bag. Luckily, Natalie took some from me because, although they can be dried or frozen, they are always better fresh.


I looked to Madhur Jaffrey for a soup recipe that used curry leaves but ended up going with a Kerala Fish Stew with Lime and Curry Leaves from Nigel Slater. I liked the combination of the cardamom, lime and curry leaves. I did make a couple of changes, adding some small potatoes and frozen peas (I have been craving samosas I guess!) and adding more broth and coconut milk to make it soupier. I used two kinds of local fish, kajiki and shutome--both mild, firm white fish that held up well. 


Nigel Slater says, “Curry leaves, coriander, coconut, tamarind and limes. These are the tart, cooling flavours you expect further east, yet a Keralan fish stew may be scented with them all. The fish in the market is good enough, the usual Indian blue-grey pomfret, giant eel and the area's famous prawns - after all we are not far from the sea - but we can do better. Down by the sea, past the fishing boats at Cochin, you can also buy it from the boats down by the harbour in Cochin.

Kerala Fish Stew
Slightly adapted from Nigel Slater via TheGuardian.com
(Feeds 4 to 6)

750g (about 1.5 lbs) mixed fish, such as haddock, mullet (I used local kajiki {blue marlin} and shutome (broadbill swordfish)
a little turmeric
juice of a lime
3 Tbsp of coconut, vegetable or groundnut oil
an onion, peeled and finely chopped
4 large, or 6 small green chillies, seeded and finely chopped
4 cloves of garlic, peeled and crushed
a piece of ginger as big as your thumb, peeled and finely grated
6 green cardamoms
20 fresh curry leaves

(I added about 1 lb small yellow potatoes, sliced)
(I added 2 cups light veggie stock)
(I added 1 cup frozen peas, thawed)
400ml tin (15 oz can)  coconut milk (I used 2 cans)
rice to serve

Rinse the fish, taking care to remove any loose scales or bones. Pat it dry with kitchen paper, put it in a shallow dish and dust with a couple of pinches of turmeric and the same of salt. Squeeze over the lime juice and set aside for half an hour or so.

Heat the oil in a large, shallow pan, adding the onion as it warms. Cook over a low to moderate heat until the onion is soft, stirring from time to time, then add the chillies, garlic and ginger, continuing till all has softened.

Break open the cardamom pods, crush the seeds slightly, and add them to the onion mixture with the curry leaves. Stir in the coconut milk and an equal amount of water. Simmer for 8-10 minutes, making sure it does not boil. (It will curdle if it does.)

Cut the fish into large, meaty chunks then slide them into the sauce. Let it cook gently, barely bubbling, until tender and easily parted from its skin or bone. This will take about 4 or 5 minutes depending on the thickness and variety of your fish. Taste for seasoning, adding more lime juice or salt as you wish.


Notes/Results: I really love this soup, the curry and cardamon give it an exotic flavor--not curry, but fragrant and aromatic, while the lime, chilies and coconut give it an almost Thai vibe. I used three large jalapenos and seeded, it was just spicy enough for me without overpowering the dish. I forgot to make rice, so served it with a microwave lime-coconut rice.I will happily make this again.


Linking up with I Heart Cooking Clubs for Cuisine Spotlight: Indian!

 
Let's take a look in the in the Souper Sundays kitchen.


Debra of Eliot's Eats shared this Quick Salad, inspired by By Invitation Only by Dorthea Benton Frank. She says, "Being the only cook in the family, Shelby brings “two bags of prewashed romaine lettuce to make a salad, with cherry tomatoes and a container of mini-mozzarella balls in water” (176). On the following page, she describes her recipe. ... This salad, however, was a great light Sunday lunch for us. I paired it with some balsamic-butter toasted pretzel buns. (More about that butter later—I’m still perfecting it.)"
 


Tina of Squirrel Head Manor shared her Kitchen Clean Out Salad, saying "This salad is from scavenging in the fridge.  Best soups and salads come out from those forages. Here I used butter lettuce, some baby spinach, cucumber, chopped yellow bell pepper, grape tomatoes and a bit of rotisserie chicken. This was hauled off to lunch as I am still dragging myself in for a bit longer. While I enjoy lunch I prop up my Kindle and read. The life of a Government Drone."


Thanks to Debra and Tina for joining in this week!

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!
 

Wednesday, May 1, 2019

Blueberry Lavender Tea Infused Chia Seed Pudding Parfaits {#SipBySip Tea Party}

I am very excited to be taking part in the #SipBySip Tea Party today, hosted by Camilla of Culinary Adventures with Camilla and sponsored by The Republic of Tea to celebrate the release of their Beautifying Botanicals line.


(FTC Disclosure: I received free tea from the sponsor company for the purpose of reviewing and creating recipes. All opinions are my own.)

I admit to already being a fan of The Republic of Tea and several of their tins (Ginger Peach, Hibiscus Pineapple Lychee, get some ZZZ's, Immunity Super Green...) regularly grace my panty tea shelf, so I was looking forward to sampling the new botanical line featuring: 
  • Daily Beauty Blueberry Lavender Tea (Organic green rooibos, organic hibiscus, organic lemongrass, organic rosehips, blue butterfly pea flower, apple, organic lavender, organic hibiscus extract, sweet blackberry leaves, organic lemon balm, bamboo, blueberry, schizandra extract and natural blueberry flavor) and  
  • Beauty Sleep Chamomile Rose (Organic hibiscus, biodynamic chamomile, organic rosehips, organic lemongrass, blue butterfly pea flower, sweet blackberry leaves, licorice, organic hibiscus extract, bamboo, schizandra extract, natural honey flavor and natural rose flavor).
I had a little trepidation too since anything with strong florals like lavender and rose as ingredients needs a deft hand so it isn't like drinking a bowl of rehydrated potpourri, but I needn't have worried since The Republic of Tea has done their usual excellent blending of flavors so the teas are well-balanced and the floral notes are pleasant rather than overpowering. Both teabags brew a lovely color of herbal tea or tisane (sorry I didn't take a pic when sampling) and are a treat to sip. The packaging is beautiful and perfectly matches the tea--in colors and mood. (I think a tin of these teas paired with an antique tea cup in similar colors would be a lovely Mother's Day, bridal shower, or birthday gift.


For the task of creating a tea-infused recipe, I chose Daily Beauty and wanted to make a healthier pudding that nodded to all of the healthy botanicals in the tea. I love eating chia seed puddings and they make great breakfasts or snacks as the chia seeds are filling without being heavy and provide many good nutrients like fiber, protein and Omega 3 fatty acids and are hydrating too. 

I made a simple blueberry compote to serve with the chia pudding and ended up layering the pudding and compote with fresh blueberries and topping it with dollops of coconut yogurt. Putting them in jars is fun and gives me a grab-and-go breakfast to take to work. 
 

Since the tea is not overpowering, I used 3 bags in my coconut milk and added 1/2 tsp of culinary lavender. Since these teas are really botanicals or tisanes and not actual tea, I steeped them for about 15 minutes, to maximize the flavor without fear of the tannins that occur in 'real' tea (grown from camellia sinensis bush) making it bitter. 

Note: What is a lovely purpley-blue in the cup takes on a bit of a grayish cast in coconut milk, so I added a touch of purple food coloring to my chia pudding which gave it a light lavender hue that doesn't come through well in the photos.

 
Blueberry Lavender Tea Infused Chia Seed Pudding
By Deb, Kahakai Kitchen
(Makes 4 Servings)

1 can coconut milk + extra if needed
1 Tbsp honey
1 tsp vanilla extract
1/2 tsp culinary lavender
3 bags of Republic of Tea's Daily Beauty Blueberry Lavender Tea
1/3 cup chia seeds
purple food coloring (optional) 

In a medium-sized saucepan, whisk the coconut milk, honey, vanilla and culinary lavender together. Add the tea bags and bring slowly to a simmer over medium-low heat--stirring and not letting the milk boil or scorch.  Once at a simmer, remove from heat, cover and allow tea bags to steep about 10 minutes. 

Pour the mixture through a strainer into a medium bowl, pressing on the tea bags against the strainer with a wooden spoon in order to press out all of the liquid, then discard tea bags . Allow strained mixture to cool to room temperature. Once mixture is cool, add the chis seeds, whisking them in and then set the mixture aside for 30 minutes, stirring every 10 minutes or so to avoid the seeds clumping together. Add a couple of drops of purple food coloring if desired. Cover tightly and place pudding in the fridge several hours, preferably overnight.

Once pudding has set, remove it from the fridge and stir it, adding additional coconut milk if mixture is too thick or firm.

-----

Blueberry Compote for Parfaits
By Deb, Kahakai Kitchen
(Makes about 1 1/2 cups Compote)

3 heaping cups fresh or frozen (thawed) blueberries
1/3 cup brown sugar
1 Tbsp lemon juice

Place the blueberries, brown sugar, lemon juice, and 1/3 cup of water into a small saucepan and heat over medium. Bring to a simmer and simmer about 15 to 20 minutes, stirring ocassionally, until mixture has thickened. Set aside and allow to cool before making parfaits.

To Assemble: Blueberry Lavender Tea Infused Chia Seed Pudding Parfaits:

Alternate layers of the blueberry compote, the chia seed pudding, fresh blueberries and yogurt of choice (optional) in small juice glasses or jars. Garnish parfait tops with fresh blueberries and a few buds of culinary lavender. Enjoy!


Notes/Results: I really like the pudding--especially when layered with the blueberry compote and am happy how these turned out. Blueberry is the prominent flavor with the lavender as more of an after note. The fresh blueberries and yogurt are optional but add different textural elements to the parfaits. I ate one last night for a dessert/snack and took another for breakfast today and I would happily make them again.


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Check out the #SipBySip bloggers and their recipe creations and reviews:
A big thank you to our sponsor! And mahalo to Camilla for hosting and for the packs of lavender and honey she included with our tea.

You can find The Republic of Tea on the web, Twitter, Facebook, Pinterest,& Instagram
 

Sunday, April 28, 2019

Jacques Pépin's Seafood Chowder with Salmon & Shrimp for Souper (Soup, Salad & Sammie) Sundays

I wanted a simple chowder this week as I was craving fish and seafood. I found one in Jacques Pépin's Seafood Chowder from More Fast Food My Way. I like the mushroom and zucchini and also was interested in the mashed potato flakes as a thickener. 


I made a few changes--subbing in coconut milk for the half-and-half and adding frozen corn for the sweetness, and leaving my shrimp whole. I also added some smoked paprika at the end. 

Seafood Chowder
Slightly Adapted from More Fast Food My Way by Jacques Pépin 
(Serves 4)

2 Tbsp olive oil
1 1/2 cups trimmed, split, washed & sliced leeks
1 Tbsp coarsely chopped garlic
2 1/2 cups bottled clam juice
1 1/2 cups water
1 cup coarsely chopped white mushrooms
3/4 tsp salt
1 1/2 cups diced (about 1/2-inch) zucchini
1 cup instant mashed potato flakes
3/4 cup (1-inch) pieces peeled uncooked shrimp
1 cup (1-inch) pieces boneless fish fillet
2/3 cup half-and-half (I used coconut milk)  

Heat the oil in a large saucepan over high heat. When hot, add the leek and garlic and saute for about 1 minute . Add the clam juice, water. mushroom, and salt, bring to a boil, and boil for about 2 minutes. Stir in the zucchini and sprinkle the potato flakes on top, mixing them in with a whisk to prevent lumping. Bring to a boil and boil for about 1 minute. (The soup can be prepared several hours ahead to this point.)

At serving time, bring the soup back to a boil, add the shrimp, fish, and half-and-half and bring back just to a boil. The fish and shrimp will be cooked through. Divide among four bowls and garnish with crab meat or chives, and smoked paprika if desired. Serve immediately. 


Notes/Results: A good solid chowder, with a thick and creamy broth and lots of texture from the ingredients. I did add some smoked paprika to the mix and also squeezed a little lemon on my bowl to give it more of a pop of flavor. I would keep the sweet corn and next time I might add a bit of thyme to the mix, or dill would be another good option. It's hearty without being heavy and pairs well with bread to mop up the broth--I used leftover marbled rye. For the speed and ease, I would make it again.


Linking up with I Heart Cooking Clubs where it is Potluck week--any recipe from any of our featured IHCC chefs.

The lovely Debra is hanging out with me in the Souper Sundays kitchen this week, let's take a look.


Debra of Eliot's Eats shared these Chef Grant's Best Burgers with Sauce Gribiche and Green Apple. She says, "These are great burgers for a weeknight meal. We enjoyed the combination of the creamy sauce gribiche with the slight crunch of the fried apple and the bacon-burger. (And, I am so stealing the onion and caraway mix for future recipes.)

 
Thanks to Debra 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, February 24, 2019

Cream of Watercress Soup and Hot Pepper Toasts: Retro Gourmet Magazine Recipes for Souper (Soup, Salad & Sammie) Sundays

I've posted before about my love for vintage cookbooks and retro recipes and I love that Ruth Reichl likes them two and sometimes posts them on her blog. That's where I found these two recipes; Cold Cream of Water Cress Soup from a July 1958 Gourmet Magazine and the accompanying Hot Pepper Toasts from the June 1984 issue.


I made a few changes to update them--serving my soup (at least the first bowl) hot and making it vegan with coconut milk and updating the prep from two separate sievings to using my blender, once, at the end (something Ruth said she would do as well as "times change.") The hot pepper toasts were actually paired with a Cold Lettuce Soup, but I was feeling the watercress and potato more. 


 
Cream of Watercress Soup
Slightly Adapted from Gourmet Magazine, July 1958 via RuthReichl.com
(Serves 6)

Deb's Changes:  I cooked the potato and onion for 20 minutes in a light veggie broth, then added the watercress and cooked it another 15 minutes before pureeing it in my blender in two batches. I stirred in one can of coconut milk to the soup and heated it through, seasoned to taste and served it warm with the toasts.


Hot Pepper Toasts
From Gourmet Magazine, June 1984 via RuthReichl.com
(Serves 4) 

Deb's Changes: I used a leftover Ciabatta roll, each half sliced into thirds and used a combination of Tabasco and Sriracha (I used 1 tsp total of the hot sauces.) 
 


Notes/Results: I'm very happy with both of these retro dishes--the creamy, comforting soup and the crunchy toasts with their zippy heat. They made an excellent pairing with the toasts acting as an excellent dipper for the soup. I will likely try the soup cold as intended at some point this week, but I do love a warm potato soup even more and the watercress gives this one good flavor. I liked my updates and changes to the recipes and would happily make both recipes again.


Linking these recipes up to I Heart Cooking Clubs where this week's theme is Retro Recipes inspired by Ruth Reichl.


And for Souper Sundays...


Debra of Eliot's Eats made Grilled Vegetable and Goat Cheese Wraps inspired by a recent book review and a similar sandwich she enjoyed, saying "My inspiration came from Yosemite National Park and our trip there in 2016. ... I remember a fantastic lunch and a goat cheese and roasted vegetable wrap at Big Tree Lodge. ...  I thought these were delicious and just as good as what I remember from Big Tree Lodge. I asked The Hubs what would make them better. 'Bacon.'"



Tina of Squirrel Head Manor shared Seven-Hour Lamb Stew with White Beans and said, "It's good to get back to posting about food after a short break. Next year I will be getting a flu shot; this bout knocked me for a loop. While it was wonderful to get back to eating something that required a knife and fork, I would like to highlight this Seven Hour Lamb stew this week. We only need a spoon for it, that's how tender it was. All the credit goes to my husband as he is the master of the Instant Pot. It's very cool to have dinner cooking by the time I arrive home from work. Yet another benefit of him retiring first 😃"


Here at Kahakai Kitchen I snuck some small mid-week sandwiches in with these Tuna Melt Sliders inspired by a recent book tour review. Although normally I prefer my tuna salad cold, the mix of ingredients and textures on the sweet King's Hawaii Rolls worked well and made these tasty little sammies almost addicting.


Thanks to Debra and Tina for joining in this week!  

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).

Inlinkz Link Party

(Attention: If you are having challenges linking up this week, I'm trying to test the new Inlinkz out because they will stop supporting the old one soon. If it doesn't let you link up, let me know (comment or email) and I'll get you linked up.  --Deb)

Have a happy. healthy week!
 

Sunday, February 3, 2019

A Souper Bowl of Shrimp in Coconut Milk with Rice for Souper (Soup, Salad & Sammie) Sundays

It doesn't get cold enough here to give me cabin fever, but we have had a very rainy and blustery week, that has me limiting my outside time. A sure cure for the inside blahs is a bowl of soup with a tropical vibe, like this recipe for Shrimp and Coconut Milk from The Gourmet Cookbook (checked out of the library to give me some more Ruth Reichl recipes)


This is meant to be more of a soupy dish than an actual soup, but I added extra coconut milk and broth and left out the flour. It soups up quite nicely and since it's Super Bowl Sunday, I'd call it a Souper Bowl of tasty soup. My changes to the recipe are noted in red below.


Shrimp in Coconut Milk with Rice 
Slightly Adapted from The Gourmet Cookbook, Edited by Ruth Reichl 
(Serves 4 to 6)

1 1/2 lbs large shrimp in shells (21-25 per pound) (I used 16-20 per lb)
4 cups water
1/2 tsp salt
2 Tbsp fresh lime juice (I added extra to soup)
3 Tbsp vegetable oil (I used 2 Tbsp olive oil)
2 garlic cloves
1 red bell pepper, cored, seeded, & thinly spiced
2 medium onions, thinly sliced (I used one large sweet onion)
3 Tbsp all-purpose flour (I omitted)
2 (14-16 oz) cans whole tomatoes in juice, drained, seeded & chopped
(I added 2 cups good light vegetable stock)
2 cups well-stirred unsweetened coconut milk (from two 14 oz cans) (I added both cans)
freshly ground black pepper
1/2 cup sliced scallions greens (from 2 large scallions)
1/2 cups coarsely chopped fresh cilantro sprigs
Cooked rice to serve

Combine shrimp shells, water, and salt in a 3-quart saucepan, bring to a simmer, and simmer until reduced to about 2 cups, 15 to 20 minutes. Pour shrimp broth through a sieve into a large glass measuring cup; discard shells.

Meanwhile, combine shrimp, lime juice, and salt to taste in a bowl and refrigerate, covered.

Heat oil in a 4-quart heavy saucepan over moderate heat. Add garlic, bell pepper, and onions and cook, stirring occasionally, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Stir in tomatoes, coconut milk, and shrimp broth and simmer, stirring occasionally, until vegetables are soft, 15 to 20 minutes.

Drain shrimp, add to saucepan and simmer, stirring occasionally, until just cooked through, 2 to 3 minutes. Season with salt and pepper and sprinkle with scallions and cilantro. (I added extra lime juice to taste.) Serve with rice.


Notes/Results: Simple, rich and great flavor from the shrimp stock (although the non-chicken veggie stock and extra lime juice I added helped too). The rice is a must to soak up the creamy coconut milk broth and the the cilantro and green onion add color and flavor. The soup has a couple of extra steps--making the shrimp stock (keep this step for the flavor) and using whole tomatoes, but chopping, de-seeding and draining them (I think you could easily use good diced tomatoes and skip this step with no ill effects). It's cool but sunny today (finally) and this soup made a great Souper Bowl Sunday lunch. I would happily make it again.


Linking up to I Heart Cooking Clubs where this week's theme is Cabin Fever--Ruth Reichl recipes to soothe your spirit when you have been cooped up in the cold weather.  

 
Now let's look into the Souper Sundays kitchen and see who is here:


Debra of Eliot's Eats shared two recipes this week. First is her soupy Instant Pot Anasazi Beans. She says, "I had a surplus of Anasazi beans in the pantry and I used some of the roasted green chiles that I have in the freezer along with some long-ago-forgotten frozen ham. Everything else came from the pantry so this was an easy meal. ... These Anasazi beans came from the Taos farmer’s market. It’s a good thing that dried beans virtually last forever because it has been some time since we traveled to New Mexico. The provenance of the beans is what prompted me to throw in the Hatch green chiles."

  
Her next dish is this tasty looking Kula Pickled Beet Salad for our recent Cook the Books book club selection. She said, "I was lazy and shredded my daikon and carrots and just made “sticks” out of the cucumber. Because I had a surplus of jarred pickled beets (more about that later), I just used a premade pickled beet for this recipe. That being said, I do want to try the ginger and lemongrass recipe the next time I harvest beets. I was a little skeptical about the pureed kale. I have to say that the smear of kale made this salad!"


QuiltLady of Chasing My Life is here with a Deconstructed Pork Egg Roll Salad that takes a classic Asian-style appetizer and puts it into salad form. Ponzu sauce and crispy wontons top it off.

Tina of Squirrel Head Manor shared Grilled Potato Salad and said, "I try some copycat recipes sometimes and this one is inspired from Zoe's Kitchen. Potato salad can make a nice side dish but I don't like the ones that have too much mayonnaise. I saw this grilled version on the menu and thought I had to try it. Looking and tasting the version I was served at Zoe's resulted in a fairly good version, but not an identical knockoff."


Judee of Gluten Free A-Z Blog brought Moroccan Chickpea and Olive Salad and said, "Chickpea and olive salad is easy to make and absolutely delicious. Moroccan recipes often include a fair amount of olives, and this dish is no exception. This wonderful vegan salad can be made with green and or black olives, chickpeas, and cured lemon with lots of healthy herbs and spices."


Mahalo to everyone who joined in this week! 
 
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).



Have a happy, healthy week!