All the Reds Soup
March 28, 2006 | Filed Under Soups/Chowders/Gumbos | Leave a Comment
Mmm, Mmm good!
Although the Spring season has officially arrived for us, it doesn’t feel like it. The weather has been colder than it was in January.
A good soup is the perfect meal for such chilly weather. I got the recipe to this awesome soup from Michèle. Its basic ingredients of olive oil, red onions, garlic, red peppers, tomatoes, basmati rice, kidney beans, chicken stock and oregano, hit all the right spots to warm the body.
The soup made a very hearty meal. Initially skeptical at the seemingly small measurement of the basmati rice, I didn’t think it would make a difference in the soup, but it did. The rice was just the right amount and very filling, along with the beans, pepper and tomatoes.
Michèle suggests garnishing the soup with Italian (flat leaf) parsley and grated cheedar cheese. I liked the cheese cut into chunks, instead of grated. You’re right, Michèle: The cheese in the soup surely tastes good! Thanks!
Paz
Her recipe:
(adapted from a book called the Ultimate Vegetarian which I can’t find listed on Amazon, except for one by the same name which isn’t the same book that I’ve got tucked away in storage.)
2 tablespoons olive oil
1 small red onion, chopped
1 red pepper, chopped
1 clove garlic, minced
1 14oz can chopped tomatoes
2 tablespoons basmati rice
1 14oz can kidney beans, drained and rinsed
4 cups chicken or vegetable stock
1 tsp dried oregano
salt and pepper to taste
(optional toppings: chopped italian parsley, a bit of grated cheddar)
Put the oil in a pot over medium heat. Cook the onion and pepper until softened, about 5 minutes. Add the garlic and cook about 1 minute more. Add the rest of the ingredients and bring to a boil, then let simmer for about 15 minutes. Top with chopped parsley or a bit of grated cheddar if you wish.
Notes:-A bad or bland stock will make or break any soup, so be sure to use a good one.-The original recipe calls for a shot or two of Worcestershire sauce which I don’t have, but it does add a nice touch if you should choose to use it.-the grated cheddar is so not a European touch but it sure tastes good.
New York Monday # 17 – Times Square
March 27, 2006 | Filed Under New York Monday | Leave a Comment
Times Square.
Have a good week, Everyone!
Paz
Spicy Honey Chicken Wings
March 21, 2006 | Filed Under Poultry | 1 Comment
I got this recipe from Tin, of CJs Food and Discovery, now called CJ’s Food Fantasy (which reminds me, I have to change the URL in my links section). The chicken wings didn’t last long in the serving platter. I’m lucky I was able to salvage two wings for my photo, as the others were quickly snatched and gobbled away.This is another recipe with easy-to-find ingredients, if you don’t already have them — Chicken wings, all purpose flour, garlic powder, kosher salt, white pepper, hot pepper sauce (I love hot spices!), honey, dark brown sugar, Emeril’s Essence Creole Seasoning (I didn’t have this and used regular chicken seasoning on hand) and vegetable oil.
Tin didn’t give any measurements for the ingredients, and usually that would throw me off course and send me into a panic, causing me not to even bother trying the recipe, but the thought of the Spicy Honey Chicken wings was too irresistible not to try. Besides, I’m on a cooking adventure, am I not? I mustered up my confidence and began my culinary voyage.
Novice cooking instincts took over and I automatically added a pinch of this, a tablespoon of that, a cup of this and a teaspoon of that. It turned out to be fun! My own experiment! Initially, I added too much hot sauce, so I balanced the heat by pouring more honey into the mixture. It worked out well.
After deep-frying, then baking, the wings were ready to be served.
Tin recommended serving the wings with blue cheese or ranch dressing. I’ll try that another time. In this instance, I felt like eating rice, so that’s what I had with my wings, garnished with chopped fresh cilantro leaves. Perhaps a strange mixture but delicious and filling for me.
Thanks for the recipe, Tin!
Paz
Spicy-Honey Chicken Wings
Chicken wings
All-purpose flour
Garlic powder
Kosher salt
White pepper
Hot pepper sauce
Honey
Dark brown sugar
Emeril’s ESSENCE Creole Seasoning (you can buy one at the grocery store)
Vegetable oil, for fryingIn a large mixing bowl, combine flour, garlic powder, Essence, salt, and white pepper. Dredge the wings in the flour mixture, shaking off the excess and let set on a plate.
Deep-fry the wings until crispy and golden brown, about 12 minutes. While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth. Remove the wings from the oil and pat dry.
Dip in the hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry about 12 minutes.
Serve hot with blue cheese or ranch dressing!
New York Monday #16 – Rockefeller Center
March 20, 2006 | Filed Under New York Monday | Leave a Comment
My friend visited from out of town. We did touristy things, including going to Rockefeller Center. Have a good week, everyone!
Paz
NY Monday #15 – Grant’s Tomb
March 13, 2006 | Filed Under New York Monday | Leave a Comment
Has anyone heard the joke/question: Who’s buried in Grant’s Tomb? The answer is no one. The correct answer is that Grant – specifically, General Grant (and his wife Julia) are entombed in this mausoleum. Below are photos of Grant’s Tomb, located on the Upper West side of Manhattan. It is the burial place of General Ulysses Simpson Grant (1822-1885), the 18th President of the United States of America, as well as a Commander of the United States army during the Civil War. In his day, he was seen as one of history’s great military men and credited for saving the nation from disbanding. As President, Grant became popular for working hard to achieve peace and equality for all Americans after the war. This tomb is known to be one of the largest in the world. It is 150 feet high and overlooks the Hudson River, This is one of my favorite places to visit. Despite the cars that whiz by on either side, the location is peaceful and rich in history. The architecture is stately and entrancing as you walk towards it. The walkway into the structure is lined with benches and trees that come in very handy as shade during the summertime. Inside, you find photos, historic paraphernalia, and information about General Grant. During certain times of the day, a Park ranger provides tours. Paz
