Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts

Wednesday, July 3, 2019

The Book Tour Stops Here: A Review of "The Summer of Sunshine and Margot" by Susan Mallery, Served with a Recipe for Sautéed Mushroom & Chive Bruschetta

I love a short work week. Tomorrow is July 4th and I took the day after off for a rare-for-me four-day weekend. I have a delightful summery new novel to kick it off with as today's stop on the TLC Book Tour for The Summer of Sunshine and Margot by Susan Mallery. Accompanying my review is a tasty and elegant little appetizer for a summer night party, Sautéed Mushroom & Chive Bruschetta, inspired by the book.


Publisher's Blurb: 

The Baxter sisters come from a long line of women with disastrous luck in love. But this summer, Sunshine and Margot will turn disasters into destiny…
As an etiquette coach, Margot teaches her clients to fit in. But she’s never faced a client like Bianca, an aging movie star who gained fame—and notoriety—through a campaign of shock and awe. 

Schooling Bianca on the fine art of behaving like a proper diplomat’s wife requires intensive lessons, forcing Margot to move into the monastery turned mansion owned by the actress’s intensely private son. Like his incredible home, Alec’s stony exterior hides secret depths Margot would love to explore. But will he trust her enough to let her in?
 
Sunshine has always been the good-time sister, abandoning jobs to chase after guys who used her, then threw her away. No more. She refuses to be “that girl” again. This time, she’ll finish college, dedicate herself to her job as a nanny, and she 100 percent will not screw up her life again by falling for the wrong guy. Especially not the tempting single dad who also happens to be her boss.
 
Master storyteller Susan Mallery weaves threads of family drama, humor, romance and a wish-you-were-there setting into one of the most satisfying books of the year!

Hard Cover 368 Pages
Publisher: HQN; Original Edition (June 11, 2019)

My Review:

Whether it be due to work stresses or the warmer summer weather, I find myself drawn more to lighter reads this time of year. I gravitate to books that help me relax, tell a good story, introduce me to likable characters and despite any drama, generally end on a happy note. Susan Mallery is a great author for this kind of book, and I have reviewed a few of her novels over the years including the recent, California Girls. 

The Summer of Sunshine and Margot is like California Girls in that is about sisters, although there are two in this story. Margot is a somewhat buttoned up etiquette coach who has made the mistake of loving and altering her life for one man, who just can’t seem to grow up. She is determined not to let him back in her life and is busy working with a new client, Bianca, an actress who has a reputation for unconventional behavior but is now set on marrying her true love, an ambassador who needs to keep his dignity to keep his job. The job requires her to move in with Bianca who is currently staying with her reclusive researcher son in a renovated monastery. Margot likes and is attracted to Alec and is worried about failing both him and Bianca. Sunshine is Margot’s fraternal twin and rather than putting all her eggs in one relationship basket, she has made a series of bad very choices in men, and though she loves children and being a nanny, she constantly leaves her positions to follow those bad choices. Sunshine is trying to change her life and working for a successful and widowed landscaper, caring for his young son Conner and has big plans to go back to school, get her degree and lead a better, more responsible life. Both she and Declan are tempted by each other, but don’t want to admit it and hurt Conner or each other. 

Although the sisters are very different in appearance, personality, and in how they approach life, both were deeply affected by their childhood and being raised by their great-grandmother as their grandmother left their mother and their mother left them. They are easy characters to like and to cheer on, as are the supporting characters, especially Conner, Sunshine’s young charge. Mallery writes with humor and heart and captures the bond between sisters well. There are no twists or surprises, but it is a satisfying story that is easy to curl up with and enjoy on the lanai or at the beach. The Summer of Sunshine and Margot is a good choice for your summer reading stack if you like women’s fiction, stories about sisters and family relationships, sometimes snarky humor, romance, and stories about personal growth and second chances.

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Author Notes: #1 NYT bestselling author Susan Mallery writes heartwarming, humorous novels about the relationships that define our lives-family, friendship, romance. She’s known for putting nuanced characters in emotional situations that surprise readers to laughter. Beloved by millions, her books have been translated into 28 languages.Susan lives in Washington with her husband, two cats, and a small poodle with delusions of grandeur. Visit her at SusanMallery.com.

Connect with Susan on her website, Facebook, Twitter and on Instagram.

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Food Inspiration:

Susan Mallery's books always seem to have plenty of food mentions and there is even a recipe for a quick coq au vin in the back. Food mentions included: ice tea, lasagna roll-ups, salad, garlic knots and zucchini fries, champagne, chocolate, mixed berry pie, brownies, cinnamon rolls, banana bread, burger and a milkshake, a green drink of spinach, parsley, cucumber and kale with a little red apple tossed in for sweetness and a protein drink with almond milk, cacao, banana and vegan vanilla protein powder, martinis and margaritas, crab puffs, white and dark chocolate mousse in a pastry shell, cold avocado and cucumber soup, a chicken and pasta dish with cheese sauce, and a potato casserole. 

I decided to recreate one of the bruschetta appetizers that Margot and Alec put together for a small gathering:

"Margot stirred fresh chopped chives into softened cream cheese, then spread it on the bread and topped it with the mushroom mixture. Alec prepared the more traditional bruschetta, topping the bread with diced fresh tomatoes and feta."


I made mine a bit easier with a cream cheese spread with onions and chives, adding the fresh chives to the top. To punch up my somewhat ordinary cremini mushrooms, I used plenty of butter, thyme and some Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend that a friend sent to me--a mix of kosher salt, black pepper, red pepper, mushroom powder, and mustard seed.


Sautéed Mushroom & Chive Bruschetta
Inspired by The Summer of Sunshine and Margot by Susan Mallery
(Yields about Six Servings)

1 small sourdough baguette, sliced
olive oil
3 Tbsp butter

1 shallot, diced
2 to 3 sprigs worth of fresh time leaves
1 lb mushrooms of choice (I used cremini), chopped
2 tsp Trader Joe's Umami Seasoning or your favorite multi-purpose seasoning mix
sea salt and freshly ground pepper to taste
1/3 cup Philadelphia Chive and Onion Cream Cheese Spread (or make your own)
chopped fresh chives to garnish

Heat a grill pan over medium-high heat. brush both sides of each bread slice lightly with olive oil. cook them in a single layer until warmed through and grill marks form. Set aside.

Heat butter in a large pan over medium-high heat. Add the shallot and sauté for a few minutes. Add the thyme, mushrooms, Umami Seasoning, a dash of salt and pepper and sauté for about 10-12  minutes, stirring often, until mushrooms are tender and glossy. Taste for seasoning and add more if needed. if mushrooms seem too dry, add a little more olive oil.

Spread each slice of grilled baguette with a layer of cream cheese spread and place a spoonful of mushrooms on top. Top with a sprinkle of fresh chives and serve warm. Enjoy!


Notes/Results: Such an easy and tasty little appetizer to make. I loved the cream cheese and chive spread with the rich and buttery warm seasoned mushrooms. They were definitely moreish and a nice change from the usual tomato bruschetta. they would be perfect with a glass of cold Sauvignon Blanc. I will happily make them again.


Linking up my review with Simona at briciole for her Novel Meals #36 event, where culinary inspiration comes from published literary works. 


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.

 
Note: A review copy of "The Summer of Sunshine and Margot" was provided to me by the author and publisher via TLC Book Tours. I was not compensated for my review and as always, my thoughts and opinions are my own. 

You can see the other stops for this TLC Book Tour and what other bloggers thought of the book here.

Sunday, June 30, 2019

Red Curry Coconut Shrimp Soup with Jasmine Rice & Vegetables: Thai-Inspired Summer Soup for Souper (Soup, Salad & Sammie) Sundays

I love Thai flavors and Thai soups as I find the combination of coconut milk and lime juice cooling, even in humid weather. I was craving a red curry shrimp soup so I tossed it together with fridge, freezer and pantry ingredients. 


Because I was lazy and only wanted to use and clean one pot, I cooked my rice in the soup. Easy-peasy.


Red Curry Coconut Shrimp Soup with Jasmine Rice & Vegetables 
By Deb, Kahakai Kitchen
(Makes 6 Servings)

1 Tbsp coconut oil
3 cloves garlic, minced
1 1/2 Tbsp red curry paste, or to taste
3 stalks lemongrass, peeled and bruised
4-5 kaffir lime leaves, edges torn
1 medium red bell pepper, sliced thinly
1 medium carrot, sliced thinly
1 can baby corn, drained
4 cups low-sodium vegetable broth 
2 cans coconut milk
1 cup jasmine rice
1 Tbsp fish sauce
1 1/2 cups small mushrooms (I used Brown Beech mushrooms
1 cup sugar snap peas, sliced horizontally
1 lb uncooked jumbo (16-20) shrimp, peeled and deveined 
juice of 1 lime, plus more to taste
fresh Thai basil and lime wedges to serve
Sriracha sauce to serve 

Heat the oil in a large heavy bottomed pot over medium heat and add the garlic and red curry paste. Cook about 1 minute then add the lemongrass, kaffir lime leaves red bell pepper and cook for a few minutes until aromatic and veggies are softened. 

Add the baby corn and broth and bring to a boil. Reduce heat and simmer for about 10 minutes. Stir in the coconut milk and return to a simmer, adding in the jasmine rice. Cook about 8 minutes. Add fish sauce, mushrooms, snap peas and shrimp and cook another 5-6 minutes until rice and shrimp are cooked through. Add lime juice and adjust seasonings to taste.

Ladle into bowls and garnish with Thai basil leaves. Serve with extra lime wedges and Sriracha or other hot sauce if desired. Enjoy!


Notes/Results: Simple and full of flavor and texture, I could eat this soup every week. I like my soup with just a little spice but feel free to add Thai chilies or hot sauce to the soup for more fire. If you aren't a shrimp person you can sub in chicken or tofu cubes. Hearty without being heavy, this soup works as a lunch or dinner option. 


 
 
Have a soup, salad or sandwich you would like to share? Consider joining me for Souper Sundays:

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 add a 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 this post or my blog 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, 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!
 

Thursday, April 25, 2019

The Book Tour Stops Here: A Review of "The Eighth Sister" by Robert Dugoni, Served with a Recipe for Smoky Eggplant Spread, Marbled Rye Toasts & Pickled Veggies

I can't believe how quickly this week has flown by, and that it's is already Thursday. Just one more day until the weekend can begin. If you are looking for a suspenseful weekend read, try the latest Robert Dugoni book, The Eighth Sister. I'm reviewing it as today's stop on the TLC Book Tour and I am pairing my review with a recipe for a Smoky Eggplant Spread, accompanied by toasted marble rye and pickled vegetables, and inspired by my reading.


Publisher's Blurb:

A pulse-pounding thriller of espionage, spy games, and treachery by the New York Times bestselling author of the Tracy Crosswhite Series.

Former CIA case officer Charles Jenkins is a man at a crossroads: in his early sixties, he has a family, a new baby on the way, and a security consulting business on the brink of bankruptcy. Then his former bureau chief shows up at his house with a risky new assignment: travel undercover to Moscow and locate a Russian agent believed to be killing members of a clandestine US spy cell known as the seven sisters.
 
Desperate for money, Jenkins agrees to the mission and heads to the Russian capital. But when he finds the mastermind agent behind the assassinations—the so-called eighth sister—she is not who or what he was led to believe. Then again, neither is anyone else in this deadly game of cat and mouse.
 
Pursued by a dogged Russian intelligence officer, Jenkins executes a daring escape across the Black Sea, only to find himself abandoned by the agency he serves. With his family and freedom at risk, Jenkins is in the fight of his life—against his own country.

Hardcover:
Publisher: Thomas & Mercer (April 9, 2019)


My Review:

I am a huge fan of Robert Dugoni's Tracy Crosswhite series and feel like I am often anxiously awaiting the newest one. I hadn't ventured into Dugoni's other books because of my over-full TBR lis, but when I heard this was the start of a new series, I quickly jumped on the tour. Me being me and me being very anal retentive about reading series books in order, I was bit dismayed to learn that Charlies Jenkins, the main character in The Eighth Sister, is a secondary character in the author's David Sloane series. I think that there is enough explanation of the relationship in this book that you don't need to have read the David Sloan books first, but dogonnit, Dugoni made me curious, and now I want to and thus the TBR pile grows again ;-)

Charlie Jenkins is ex-CIA and living in Washington with his younger wife, young son, and a baby on the way. Disillusioned by his service to his country and how it ended, he is running a security firm with his wife when his old bureau chief tracks him down and asks him to reactivate and go undercover in Russia to find the leak behind a very secret spy ring known as the Seven Sisters, before more of these undercover agents are killed. Charlie doesn't want the assignment but his business is going under and he needs the money. so he heads to Moscow. Things do not go well and soon he is fighting to get out of Russia and to clear his name. 

Dugoni does an excellent job of building the pace and suspense throughout the story. making it a fast read for a thick book, as I didn't want to put it down and may have chewed down a couple of fingernails. I don't generally choose spy novels to read but i liked the way The Eighth Sister was both a spy thriller and a legal thriller with both the scenes in the filed and the courtroom scenes equally gripping. Charlie Jenkins is a great character, as were the supporting characters--his wife Alex, son CJ and the aforementioned David Sloane, and I look forward to spending more time with them in future books. I find Russia fairly fascinating and Dugoni's afterword about his inspiration for the book including a trip he made to Russia with his family in 1998 and some of their experiences was an interesting read as well. If you have not read Dugoni, you can't go wrong with either his Tracy Crosswhite books or this new series and I have a feeling his other books are equally as well done. (I'll let you know!)


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Author Notes: Robert Dugoni is the critically acclaimed New York TimesWall Street Journal, and Amazon bestselling author of the Tracy Crosswhite Series, which has sold more than 4 million books worldwide. He is also the author of the bestselling David Sloane Series; the stand-alone novels The 7th CanonDamage Control, and The Extraordinary Life of Sam Hell, for which he won an AudioFile Earphones Award for the narration; and the nonfiction exposé The Cyanide Canary, a Washington Post Best Book of the Year. He is the recipient of the Nancy Pearl Award for Fiction and the Friends of Mystery Spotted Owl Award for best novel set in the Pacific Northwest. He is a two-time finalist for the International Thriller Award, the Harper Lee Prize for Legal Fiction, the Silver Falchion Award for mystery, and the Mystery Writers of America Edgar Award. His books are sold in more than twenty-five countries and have been translated into more than two dozen languages.

Connect with Robert on his website, Facebook and Twitter.

-----


Food Inspiration

There is so much action in this book and Charlie has little time to eat, but there were a few food mentions like pastries and veal with onions, junk food--chips, donuts, candy, granola bars, crackers, cheese, juice and chocolate bars, strong Turkish coffee, lamb with rice, scrambled eggs with onions and pepper and bread, cinnamon rolls, Thai food--chicken pad Thai, tom yum soup, and phat khing, and homemade tacos. 

There is one scene where Jenkins is meeting with his Russian contact Federov and they share a plate of appetizers at a restaurant:

"The man set a plate of appetizers on the table. speaking while gesturing. 'Rye bread bruschetta with eggplant spread. marinated mushrooms, and pickled vegetables. Naslazhdat'sya.'

Federov picked up a piece of the bruschetta and spread the eggplant with a butter knife. 'Please,' he said, gesturing to Jenkins. 'You will enjoy.' 

Jenkins chose the bruschetta and spread, mimicking whatever Federov ate."

There were marinated mushrooms mentioned and of course vodka. So I decided to make my book-inspired dish as a nod to the appetizer plate and especially the eggplant spread. 


When I looked up Russian eggplant spread, I found many recipes for it, often called Baklazhannaia Ikra (poor man’s caviar) or eggplant caviar. The recipes varied slightly in ingredients and sometimes spices and i ended up going with one of the simplest--just eggplant, onion and tomato paste with oil, salt and pepper. The flavor comes more from the roasting of the eggplant and the caramelizing of the onions.


Smoky Eggplant Spread
From Emily Han, via TheKitchn.com
(makes about 4 cups

2 large eggplant (about 1 lb each)
olive oil
1 large sweet onion, chopped
about 6z/3/4 cup tomato paste
sea salt and freshly ground black pepper

Preheat oven to 350°F.

Prick the eggplants all over with a fork and place on a foil-lined baking sheet. Roast in the center of the oven, turning over once, until soft, about 1 hour.
 

Let the eggplants cool in a colander in the sink, where their juices can drain. When cool enough to handle, press any excess liquid out. (This step helps to reduce any bitterness.)
Meanwhile, heat 1/4 cup of oil in a skillet over medium heat. Cook the onions, stirring occasionally, until soft and translucent, about 20 minutes.
 

Cut the eggplants in half and scoop out the flesh. Discard the peel. Using a large knife, chop the flesh very finely. (Avoid using a food processor, as you want the eggplant to be more textured than a purée.)
 

Add the eggplant to the onions along with the tomato paste, 3/4 teaspoon salt, and a couple good cracks of black pepper. Turn the heat to low-medium and cook, stirring frequently, for 10-15 minutes. Add more oil as necessary to prevent the mixture from sticking to the pan. (Be liberal with the oil; any excess will rise to the top as the mixture cools, and you can remove it then, if you wish.)
 

Transfer the mixture to a heat-proof bowl and let it cool completely before storing in the refrigerator. Adjust salt and pepper to taste before serving.


Notes/Results: With so few ingredients, I was surprised just how flavorful this eggplant spread was--and how good. Slightly smoky, and a bit sweet from the onion, it was really good hot, warm and cold and I think it will make a fabulous sandwich spread. I served mine on marbled rye toast points and with a small assortment of pickled and marinated veggies from the olive bar at my local grocery store (including some very spicy marinated mushrooms), which made a nice contrast to the eggplant spread. I will happily make this spread 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.


Note: A review copy of "The Eighth Sister" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.  
 
You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.

 

Sunday, March 24, 2019

Mark Bittman's Simple Miso Soup with Tofu, Mushroom, & Noodles for Souper (Soup, Salad, & Sammie) Sundays

I pretty much always have miso paste in my fridge--usually more than one kind and love to stir up some easy miso soup when my body and soul is craving it. Sometimes I make a dashi stock, other times I use broth or water. Toppings and add-ins are whatever I have on hand. When Mark Bittman's email newsletter featured an article on miso and its many uses last week, he had me craving a simple Miso Soup.


Mark Bittman says, "With all due respect to packaged ramen, this is probably the best “instant” soup there is. At its simplest (which it is here), miso soup is basically tea: miso whisked with water. Add on if you like. Tofu and scallions are traditional, but do what you want: carrots, peas, beans, greens, sea greens, and so on, or soaked Asian noodles, chopped leftover cooked meat or seafood, or a couple cooked scrambled eggs stirred in right before serving.


I made a few small changes--adding a light non-chicken bouillon paste for flavor and whirring my miso paste and hot water into the blender instead of whisking, and adding fresh yaki soba noodles and mushrooms to the tofu to make it more of a meal  

Miso Soup
Slightly Adapted from How to Cook Everything: The Basics, via MarkBittman.com
(Serves 4)

1/3 cup any miso (I used mellow white miso)
1/2 lb any tofu, cut into small cubes
4 scallions, chopped
I added 1 Tbsp low-sodium non-chicken bouillon paste, fresh yaki-soba noodles and sauteed Bunashimeji (Beech Mushrooms) mushrooms

Put 6 cups water in a large pot over medium heat. When steam rises from the surface of the liquid and small bubbles appear along the edges of the pot, ladle 1 ⁄ 2 cup of the water into a small bowl with the miso and whisk until smooth.

Lower the heat under the pot to medium-low and add the miso slurry; stir once or twice, then add the tofu if you’re using it. Do not let the mixture boil; let it sit for a minute or two to heat the tofu through. Stir in the scallions and serve.
 

Notes/Results: Nourishing, delicious, satisfying--it's comforting chicken soup for the non-chicken eater. It's even better with a light drizzle of toasted sesame oil. I'll be eating it thins week, changing in the add-ins and toppings with egg, rice, and other veggies--really anything goes. Quick and easy, I'll definitely keep making miso soup.


Linking up at I Heart Cooking Clubs where it's March Potluck! --our chance to cook any recipe from any of our 19 featured chefs. Speaking of featured chefs, we finish cooking with Ruth Reichl at the end of the month and rather than picking a new chef to cook with for six months, we will be cooking with all nineteen chefs to celebrate our ten year anniversary. Hope you join in the fun! 

 
 Let's take a look into the Souper Sunday kitchen...


A big Souper Sundays welcome to Angela of Mean Green Chef who joins us for the first time with a classic, Mexican Tortilla Chicken Soup. She says, "Our authentic Mexican Tortilla Chicken Soup is a favorite in our kitchen. It’s easy, bright and totally satisfying! ... Use any of your favorite Mexican toppings, the only component that is an absolute must are the crispy tortilla strips. Trust me, they’re so much better than store-bought chips, really making this Mexican Soup pop with flavor and originality! They come with one caveat though, they’re extremely addicting! We use a blend of white and yellow corn tortillas, fry them up till golden and then hit them with a pop of Pink Himalayan sea salt."

 
Tina of Squirrel Head Manor has me craving a fish sammie with her Panko Baked Cod Sandwiches. She says, "Flipping through my notebook of saved recipes I came across this Panko baked fish. It's easy and we like it for a filling no fuss meal. This of course inspired me to make it again. There were a few pieces leftover....but not enough for a dinner.  Simple solution and zero waste; have fish sandwiches for a hot healthy lunch. ...
Pop that fillet on a bun with sliced tomato and lettuce and you have yourself a filling lunch. We baked a sweet potato too."  


Thanks to Tina and Angela for joining me 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!