Some really super nice food bloggers have passed a few awards to me. Two gave me the awards a few months ago (Okay, okay last year – I never got a chance to acknowledge them publically.) and others recently passed along the awards to me this week. Thank you, thank you, thank you! I’m honored by your kindness.
Thank you, Tanna (My Kitchen in Half Cups)!
ROCKIN’ GIRL BLOGGER
Thank you, Sra (When My Soup Came Alive)!
A PERFECT BLEND OF FRIENDSHIP
Thank you, Mikky (My Finds…)!
Thank you, Olga (Mango & Tomato)!
Now, it’s my turn to pass these awards along. The Superior Scribbler has specific rules on how to pass the award out. I’m sure the other awards also have rules to follow to pass the awards out. However, I’m going to do things a little differently.
I’d like to pass the award to the following:
1- My guest bloggers who generously helped me out while I was recuperating from surgery during the summer — Mischief Mari of Cha no ma-ri, Layla of Laylita’s Recipes, Simona of Bricole, Ilva of Lucullian Delights, Elizabeth of The House in Marrakesh and About New York, Sra of When My Soup Came Alive, Kalyn of Kalyn’s Kitchen, Haalo of Cook (almost) Anything at Least Once, Lydia of The Perfect Pantry, Rebecca of From Argentina with Love, Christine of Christine Cooks, Amy of The Heart of a Seed, and Jasmine of Confessions of a Cardamom Addict.
2- Everyone listed in my Links section.
3- Everyone who has stopped here (So if you’re reading this right now, that means YOU!).
Of course, you are under no obligation to accept this award or pass it on. I’m simply doing this in the spirit of frienship and fun. I appreciate you and your blogs.
Oh, and if anyone is interested, here are the original rules to pass along the Superior Scribbler Award:
1. Post the award on your blog
2. Link to me for giving it to you
3. Link the originating post here
4. Pass it on to five deserving people
5. Post these rules for your recipients
Best to all,
November 27, 2008 | Filed Under Cook (almost) Anything at Least Once blog, Corn, Eggs, Fellow Bloggers, Green Onions, Scallions, Spring Onions, Holidays, Poultry, Soups/Chowders/Gumbos, Thanksgiving, Vegetables | 18 Comments
Yes, more soup. It’s still cold here and I’m still tired and stressed. So, I decided to make more soup, using a recipe I found on Hallo’s blog.
Today, we celebrate Thanksgiving Day in the States. I never had Chicken and Sweet Corn Soup before as part of a Thanksgiving meal, but this is what I wanted to eat. It was definitely a good soup for a weary body and soul like mine. I felt much better after eating it.
What am I thankful for this holiday season? Many things. I’m especially thankful for all of you who stop by my blog with your very kind and encouraging comments. Without you, it would be no fun here.
Chicken and Sweet Corn Soup
1 litre chicken stock
4 slices ginger
1 tablespoon finely grated fresh ginger
4 chicken thigh fillets, skinless, sliced finely
420 grams canned creamed corn
2 cups corn kernels
salt and freshly ground pepper
2 tablespoons corn flour mixed with a little water, optional, to thicken soup
1 egg white, lightly whisked with 1 tablespoon water
Place the chicken stock and sliced ginger into a pot and bring to a simmer so to allow the ginger to infuse into the stock.
Separate the white from the green parts of the spring onions. Slice both finely.
Heat a little neutral oil in a large pot and when it’s come to temperature, add the sliced white part of the spring onion and the ginger. Let this gently sauté for a couple of minutes before adding the chicken pieces – just add a quarter of the chicken at a time. When the chicken has changed colour, add the creamed corn and corn kernels.
Turn the heat up a little and stir this well before adding the stock (strain off the ginger slices). Add half the sliced green parts of the spring onion and let the soup simmer until the corn has cooked through.
Taste and season with salt and freshly ground pepper and a few drops of sesame oil.
If you prefer a thicker soup, then at this stage, stir in the mix of corn flour and water.
Just before serving add in the remaining sliced spring onion greens and while stirring the soup, drizzle in the lightly whisked egg white – this sets as soon as you add it to the soup so it’s important to keep stirring to break it up and get a speckled finish.
Oh! The past couple of days have been extremely cold. This past Saturday was the coldest day so far. Freezing.
I wanted something hot. Something to warm me up. Then I remember a simple soup recipe from Haalo (Cook (almost) Anything at Least Once). I’d saved it a long time ago. It was time to pull it out. I liked that the recipe was simple. I like simple recipes. I like no fuss recipes. This was my kind of recipe.
It called for fresh peas. I bought frozen peas, which worked fine. The recipe also called for capsicum. Capsicum? What was that? I had no idea. After looking it up, I found that that it’s a common name in Australia and Britain for pepper. In North America and Canada, it is commonly known as Bell Pepper ( In other countries it’s also known as Cayene Pepper, African Chillies, Tabsco Peppers, Pimiento and more.). Ahhh! Now I understood. One Red Bell Pepper coming up. I love to learn something new from my fellow bloggers.
I prepared my soup. It tasted delicious! I offered some to my mom. At first she was hesitant and then she said, "yes."
She finished one bowl and then asked, "Is there any more soup?"
LOL! Yup! My soup tasted Mmm, Mmm good. We were both warmed up by this simple, delicious Vegatable Soup with Orzo.
Even one of my dogs got in on the action when I left a few drops in the bowl. I turned around for just a second and she reached up on her hind legs and pulled the bowl down to the ground from the table. She quickly cleaned it out with her long tongue. Yup! I’ll say that even the dog enjoyed the soup, too.
Thanks Haalo for this recipe!
Little bit of soup left in the bowl, before the dog got to it. *sigh*
Vegetable Soup with Orzo
Cook (almost) Anything at Least Once
1 large red onion, finely diced
1 large carrot, finely diced
1 small red capsicum, finely diced
1 large stalk of celery, finely diced
1 zucchini, finely diced
1 large tomato, diced finely
salt and freshly ground white pepper
handful of orzo, per person
I’ve made a very simple vegetable soup and the ingredients should only be used as a guide – feel free to substitute whatever you have on hand.
Place a little olive oil and butter into a saucepan over a medium heat – when butter has melted add the onion, carrot, celery and red capsicum and cook slowly until the vegetables start to soften (you may need to turn the heat down to ensure they don’t colour).
Now add the zucchini and cook until it has started to soften and then tip in the tomato. Wait until the tomato starts to break down before adding the orzo followed by enough boiling water (or stock if so desired) to cover the vegetables by about 2cm/1inch.
Turn the heat up to maintain a boiling temperature and cook for about 5 minutes. Remember to keep stirring so the pasta doesn’t stick to the bottom of the pan.
Add the fresh peas and then taste and season with salt and freshly ground white pepper.
Turn off the heat and cover and let it sit for about 10-15 minutes – during this time the pasta will finish cooking by absorbing the cooking stock but won’t become mushy.
Before serving add a little more stock if it looks a little dry and bring it back to temperature.
Yes, another upside down recipe. LOL!
I also got this recipe from Sandra of Aimer. It tasted very good. The ingredients are very basic (beef, onion, sphagetti sauce and cheese) and it did not take long to make. The crust part is made of crescent rolls. I didn’t buy enough rolls but fortunately, I was just barely able to stretch out the rolls to make the crust. Now, this was a fun upside down meal to make. 😉
Sandra is right. This meal also went great with a side of salad. Mmmm, Mmmm, good! Thanks for the recipe, Sandra!
1 onion, chopped
1 teaspoon minced garlic
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 (8 ounce) can refrigerated crescent rolls
Preheat oven to 350 degrees F (175 degrees C). Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce.In a 9×13 inch baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella and Parmesan cheeses, another layer of sauce and the rest of the cheese. Top with crescent rolls, pinching seams together.Bake in the preheated oven for 20 to 30 minutes, or until rolls are golden brown.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 6 servings
Folks, this will be the last New York Monday post on this blog. Life is a lot hectic for me and I’ve decided to do things a little differently here.
I’ll continue to post on my photo blog, so if you’d still like to see NYC scenes, feel free to visit there.
Thanks dear Sylvia for your huge compliment and thanks everyone, always, for your interest and kind comments here.
Best to all,
A view of the Upper West Side of Manhattan (Washington Heights neighborhood).
Not long ago, the leaves started changing colors.
George Washington Bridge in the background.
Today, most of the leaves have completely changed colors.
Many have turned brown now and soon the leaves will fall off its branches.
I like the way one reader described the process — Nature’s striptease. 😉