Cookware & Cooking News

Resource Author Francisco R. Higueras
Let´s Play Free Online Games Juegos.com for people who likes to play Online
Trabajar Work From Home is Easy if you know how!
Trabajo Empleo Work From Home is Easy if you know how!

I’m about to abandon my adult children in North Carolina and relocate to California. Sometimes a maudlin sentimentality overtakes me, as if I am about to die and will never see them again, in this world. I feel compelled to leave behind something that will enrich their lives and make them feel as if I am still with them, even if I’ve only “passed over” to the other side of the continent. And so, to my daughters, and to you, dear reader, I bequeath my Vegetarian Soup Recipes.

Delicious soups that simmer for hours are wonderful but sometimes we need something quick. You can have soup quickly without giving up the comfort. Try this In-a-Hurry Meatball Pasta Soup for a good bowl of soup without a lot of time or fuss involved. For a completely different style soup try Quick and Easy Texas Hill Country Cabbage Soup. This soup is simple, tasty, and uses a can of cream of potato soup for creaminess.

Some few key ingredients should be on hand in every vegetarian kitchen. For sauteeing vegetables, have extra virgin olive oil, and for seasoning, a bit of Bragg’s Liquid Aminos, and some unsalted Spike seasoning, or an assortment of seasonings. I have found that a dash of Bragg Aminos and a tablespoon of Spike, thrown into a few cups of boiling water, makes an extra-delicious vegetable broth.

SPRING CREAMY VEGETABLE RICE SOUP

3 tbsp butter
3 leeks, chopped
1 small onion, chopped
1/2 cup regular long grain rice
1 1/2 tsp salt
8 cups water
3 medium potatoes, thinly sliced
1 medium carrot, thinly sliced
12 stalks fresh asparagus, cut into 1-inch pieces
1 bag (10-oz) fresh spinach, chopped fine
2 tsp salt
dash freshly ground black pepper
1 cup heavy cream.

Stock up on dried beans, lentils and grains– such as brown rice and whole-grain pastas, and barley, some cans of tomatoes. By adding any vegetables (celery, carrots, onion, mushrooms, broccoli, or other favorites), many vegetarian soup recipes can be created.

Cover and heat to boiling. Reduce heat to low and simmer 5 minutes. Add potatoes, carrot and asparagus; cover and simmer 10 minutes. Add the spinach, 2 teaspoons salt, black pepper, and cream, stir and allow to set 5 to 8 minutes.

Resource Author Francisco Rodriguez Higueras
Let´s Play Free Online Games Juegos.com for people who likes to play Online
Trabajar Work From Home is Easy if you know how!
Trabajo Empleo Work From Home is Easy if you know how!

Warm additions to cool greens is a great combination for anytime of year but especially when the grill is handy. The base salads can be topped with any protein you like. Come on, you know the drill. Think outside the recipe!

This spinach salad is a healthier version made with turkey bacon and chunks of sautéed tomatoes. Complete it with slabs of rustic whole grain bread brushed with olive oil.

Low plastic tables and stools filled with contented customers are out in the street. At the far edge of the sidewalk are lined up a couple tables. On these tables jars of different ingredients are placed on a shelf. Behind the table, laughing and chatting, lovely Burmese ladies with long delicate fingers are mixing your salad up to order.

I pull up a tiny stool, with my knees around my ears I have a look at the menu on the low table. Pickled Tea Salad, Pickled Rice Salad, Pickled Ginger Salad…I don’t even bother reading any more, I know what I want. A young lad with a longyi pulled up and tucked around in back comes bouncing up and I ask for rice salad.

Dressing:
2 slices turkey bacon, slice into thin bits
½ Cup of Olive Oil-split in half
¼ Cup of thinly sliced red onion
¼ Cup of good Balsamic vinegar
¼ Cup chicken stock
1 Ripe Medium tomato, split in quarters gently squeeze out seeds and rough chop
Salt and Fresh Pepper
2 1″ thick slices of a rustic multi-grain bread brushed with olive oil
2- 4 ounce portions of fresh sea scallops*. Marinate before hand if you like.

* You can use salmon, swordfish, or other fish that holds up to the heat of a grill. I love this salad with sea scallops as the sweet of the scallops compliments the smoky bacon flavor and the bite of the spinach.

Method

Place the cleaned spinach in a mixing bowl with the mushrooms.

In a medium saucepan over low heat put ¼ cup of the olive oil and the bacon bits.

Cook until they are browned, then add the onions. Cook for one minute.
Now add the vinegar and stock and let simmer for about 2 minutes. Remove from heat and hold.

Suddenly there is a small bowl on the table in front of me with a tiny spoon poked into one side. I am about to join the tea-party. My saliva enzymes are already well primed and I dig in.

Just as I remembered it and more.

Completely unforgettable. With the golden stupa of Sule Pagoda shining out in the background and my mouth full of personally-touched rice salad, I am content.

Once the fish is on the grill set another medium sauté pan on a medium high heat and add the other ¼ Cup of olive oil. When it is hot but not smoking add the tomatoes. Toss them repeatedly, season with salt and pepper. Turn off heat.

Place the bacon vinaigrette pan back on the heat just to warm it. When it bubbles around the edges pour it over the spinach and mushrooms. Use a rubber, high heat spatula to scrape all the goodness onto your greens.

Use the same spatula to toss the salad with the dressing til it is completely coated. Split this mixture on to two plates. Spoon tomatoes around the salad. Top with scallops. Cut the bread in half and complete the plate.