Tag Archives: easy

Vegan Scones with Chipotle, Green Onion and Thyme

7 Oct

I’m a bad blogger. Not that I’m bad at it (cough), just that I’m un-disciplined.

I didn’t do my favourite things list for August (Camping! Family reunions!) OR September (Las Vegas! Utah! Wedding!)

But I’m back.
It is fall.
A fresh start.

And have lots of new recipes to share.

I made these today. They turned out so delightfully that I ate three straight out of the oven and ruined my appetite for the rest of the day. Such a sucker for a savoury scone.

These scones substitute coconut oil and coconut milk for regular butter and dairy, so I like to think they’re a bit healthier than the average scone.

What’s great about them is you can really add any flavour combination you like, non vegan too (Jalapeneo Cheddar? Garlic Rosemary? Black pepper Lime?) They can also be sweetened up by adding more sugar and teaspoon of vanilla (Apple Cinnamon? Blueberry Basil? Lemon Ginger?)

Vegan Scones with Chipotle, Green Onion and Thyme
Recipe adapted from The Vegan Delicious

Makes about 15

– 1 1/4 non dairy, creamy milk (I used coconut)
– 2 tsp apple cider vinegar
– 3 cups all purpose flour
– 2 tablespoons baking powder
– 1/2 teaspoon salt
– 1/4 cup sugar (add another 1/4 cup if making sweet scone)
– 1/2 cup non- hydrogenated vegetable oil (shortening) or coconut oil (cold)
– 2 tablespoons olive oil
– 1/2 teaspoon chipotle powder (optional)
– 1/4 teaspoon black pepper (optional)
– 4 green onions, thinly sliced (optional)
– 4-5 sprigs fresh thyme (optional)

1) Preheat oven to 375

2) In a large bowl mix together flour, sugar, salt and baking powder.

3) In a separate bowl combine coconut milk with apple cider vinegar and let rest 5-10 minutes. This creates a “buttermilk” like curdle.

4) Add the coconut oil to the dry mixture. It is important that the oil is fairly hard. I refrigerated it for about 10 minutes prior. Mix with wooden spoon. Finish mixing by hand, crumbling the oil into the flour (without melting it!). It should turn the flour into a “pebble-y” texture.

5) Stir in the milk and olive oil with the wooden spoon. Do not over mix.

6) Line baking tray with parchment paper and scoop batter onto pan with large spoon. These puff up quite a bit, so make sure they have lots of space!

7) Bake for 15-20 minutes until they become golden and crispy on the outside. Cool on baking wrack.

So tasty! I was at times skeptical, but they came out extremely light and fluffy. Let me know if you try these out!

Very simple.

xo M

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Homemade Pizza with Nectarines, Ricotta and Basil

7 Aug

This dinner was eaten standing up.

After all that effort to put together a nice meal, we never even made it to the table.

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I’ll take it as a compliment.

I’m most excited to finally find a great pizza dough recipe. Once you’ve got that down, the toppings are the easy part. This recipe was awesome. It created a nice crispy, chewy, thin crust and was quite easy.

I’ll never stray.

I lifted this recipe (once again) from Alexandra’s Kitchen.

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Pizza Dough

3 1/3 cups all-purpose flour, plus additional for rolling
2 teaspoons kosher salt
1 3/4 cups lukewarm water
2 teaspoons sugar
2 teaspoons active-dry yeast (I used quick-rising)
2 teaspoons olive oil

1) In one bowl, combine flour and salt. In another small bowl, combine yeast, sugar and warm water. Let sit for 5 minutes or so until bubbly. Add olive oil.
2) Gradually add liquids to flour mixture and knead until firm and smooth, about 5 minutes.
3) Divide dough into four balls and coat with small amount of olive oil. Let sit in a warm place on greased pan with plastic wrap loosely covering for about 1 – 1.5 hours until dough has risen (almost doubled) in size.
4) Roll out with floured rolling pin until dough is flat (Note: this recipe makes “personal sized” pizzas)
5) Pre-heat oven to 500. Place on greased pan or dry pizza stone and cover with whatever yummy toppings you desire! (Note: I used a pizza stone with great success). I baked the pizza with ricotta and nectarines and added the other toppings after. Bake 10-15 minutes until crust is golden and crispy (although not too crispy like Pizza #1!)

I reduced about 1/2 a cup of balsamic vinegar while the pizza was baking over medium-high heat until syrupy (be careful not to burn!)

Toppings

2 ripe nectarines, sliced
1 cup fresh ricotta cheese
1/2 cup fresh basil (after)
2 tablespoons balsamic reduction (after)
Slices fresh Parmesan (after)
Olive oil (after)
Arugula (after)

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I still have dough left over. Apparently it freezes  very well (we shall see). Making dough in advance makes for very quick meals later on! I can’t wait to have more homemade pizza in a pinch. Having the dough pre-prepped will help me feel extra domestic goddess-y later on.  

What are your favourite pizza toppings?

Let me know if you try this out!

xo

M

 

Chilled Sesame Tahini Soba Bowl

15 Jul

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You guys. I am so very excited to share this recipe with you (!!).

I had a very ho-hum week in the kitchen. Some recipes I tried fell disappointingly flat.

Obviously, I want to share only my favourites. As a blogger, this can be a frustrating process when trying to come up with fresh content!

And then- Hallelujah!- I whipped up this dish and I knew I had to share. The flavour was out of this world.

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These cold soba noodles are basically a vehicle for this awesome sauce (NOT to be confused with “awesomesauce”- cringe) which called for tahini and a shocking amount of sesame oil.

I’ve always thought sesame oil was to be used rather sparingly, but here it totally works.

Colour me surprised!

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This can be consumed hot (loved it), cold (also loved it) as a side dish (yum) or as a meal (did that!)

Try it out and tell me what you think! ( Based on this recipe from foodnetwork.com)

Cold Sesame Tahini Soba Bowl

20 minutes, serves 4

– 1/3 cup soy sauce or tamari
-2 tablespoons brown sugar or honey
-1 tablespoon molasses
-3 tablespoons sesame oil
-3 tablespoons tahini
-3 tablespoons balsamic vinegar
-3 cloves garlic, minced
– pinch or two of hot red chilli flakes
-1/2 fresh red bell pepper, sliced thinly
-1/2 cup peanuts
-1 tablespoons toasted sesame seeds
-1/2 cup chopped spring onion
-fresh cilantro
-wedge of fresh lime
-1 package soba noodles

1) In a small saucepan, bring soy sauce, vinegar, brown sugar and garlic to a boil. Turn heat to low and stir in molasses and return to simmer until reduced about 1/3.
2) Remove from heat and transfer to a mixing bowl. Add sesame oil, tahini and sprinkle of chilli flakes. Whisk to combine. Add salt if desired.
3) In large pot, bring water to boil and add noodles. Stir and watch until they soften (should take 3-5 minutes). Do not over cook!
4) Have ice bath ready. Drain noodles, plunge in ice bath and drain again. Rinse well with running water.
5) Combine noodles and sauce and rest of ingredients. Garnish and serve.

Feel free to add chicken or tofu to hearty it up. Although I found it rather filling on its own and the peanuts added good protein.

I want to make more. Right now.

M

The Beet’s Mushroom Walnut Quinoa Burger (Vegan)

1 Jul

The most popular posts I’ve ever done on Food, Mostly are vegan.

Coincidence? I think not.

In my opinion, vegan cooking requires just a little extra creativity and innovation. It is one of the reasons I enjoy preparing it so much. And it seems as though there are a lot of you out there searching for vegan inspiration! 

The number one, hands-down most popular post on the history of this site is this recipe for tofu “butter chicken” (and one of my personal fave recipes ever). The second is for this balsamic and honey glazed tempeh bowl, and tied for third is this recipe for veggie burgers made with black beans, mushrooms and walnuts from a few years back.

Every so often I like to revisit old recipes (as I believe I’ve improved in the kitchen/blog over time). However, this time I stole a similar recipe from the kitchen at work.

I present to you, The Beet‘s famous Mushroom Walnut Quinoa Burger

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You’ll Need:

2 cups cooked quinoa
2 cups mushrooms, sliced (I used half white, half crimini)
1 large white onion, diced
4 cloves garlic
1 teaspoon dried sage
1 cup walnuts
2 tablespoons almond butter (can substitute tahini, as I did)
1/4 cup tapioca starch (can substitute corn starch)
Salt and pepper
Olive oil to coat mushrooms

1. In large roasting pan, combine walnuts, onions, garlic cloves and mushrooms. Coat with olive oil, sage, salt and pepper.
2. Roast for 30 minutes at 400.
3. Meanwhile, cook quinoa on stove top.
4. Once roasted, drain off excess moisture and combine mushroom mixture in food processor with 1 cup of cooked quinoa (reserve other cup) along with tahini (or almond butter) and tapioca starch. Leave oven hot.
5. Once blended, add rest of cooked quinoa and mix (so the quinoa remains whole)
6. Taste for salt and pepper. Adjust seasoning if necessary.
7. Form into patties (makes approx 8) and put on greased baking sheet. Bake burgers at 400 for 15-20 minutes.
8. While baking, prepare your toppings.
9. Serve hot!

They’re not the prettiest but any stretch, but they’re tasty, filling and easy to prepare.

Note: these burgers are not crispy. They are a bit soft. For a crispier (and more decadent) effect, coat in cornmeal and fry in coconut oil. Also, taste for flavour again after adding the quinoa, as I find it can dilute the depth a bit.

Load up with your favourite toppings! I chose fried balsamic mushrooms, old cheddar-not vegan!!-, hummus, avocado and BBQ sauce.
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Or…if you’re just plain lazy and happen to be in Toronto, come visit me at my adorable little home-away-from-home, The Beet!

xo

M

Rosemary and Balsamic-Glazed Pork Chops

18 Apr

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This was a super easy and quick recipe to whip-up. In fact, Scott made this as I coached him (with feet-up) from the kitchen table (so fun!). These chops would be great for when you have company and are caught off guard have not a lot of time to prepare.

You’ll Need
-6 tablespoons good balsamic vinegar
-2 tablespoons fresh rosemary, finely chopped
-1/4 sea salt
-3 cloves garlic, minced
-2 boneless centre-cut pork chops
-1/2 teaspoon fresh ground black pepper

1) Chop garlic and rosemary finely, mix with salt and pepper to create a rub.

2) Place vinegar in a small saucepan over medium-high heat. Bring to a boil and cook until reduced by half (about 5 minutes). Don't burn! (Learned this the hard way!)

3) Heat a grill pan to medium high. Rub pork with rosemary mixture on both sides. Place pork in the pan and cook for about 5 minutes on each side until desired done-ness. Baste in balsamic glaze throughout cooking process, while reserving some for final drizzle.

4) Let stand 5 minutes before serving.

Tip: bring raw pork to room temperature before cooking (but not too long if exposed to air!). It helps with tenderness. Optional: marinating pork in milk for a few hours before also helps to tenderize.

Enjoy while lounging in front of reruns of Modern Family or alternatively, while entertaining your own elegant, real life one.

M

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Reminiscing: My version of Thai Pad See Ew

11 Apr

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I was craving Beef Bourguingnon, a cozy dish I’ve been intending to make since there was snow on the ground  (not that long ago, to be fair). I bought the beef, the mushrooms, the fresh rosemary, thyme, pearl onions, bacon and egg noodles. I cracked open my copy of Mastering the Art of French Cooking and GASPED. To my horror, I discovered the dish takes upwards of four hours to complete masterfully. I just didn’t have that kind of time.

The thin, flat egg noodles stood on the counter, forlorn, calling my name. I wanted them.

Attempting a Plan B, I was reminded me of my favourite dish when I was in Thailand, Pad See Ew, which is a lot like pad thai but with thicker, flatter noodles and a saltier sauce. That dish is traditionally made with rice noodles, but the shape and texture is similar.

Bingo.

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I was inspired by this recipe by Rachel Cooks Thai, but I added to it.

Pad See Ew

  • 1/2 package of fresh wide, flat rice noodles (sen yai), (or egg noodles)
  • 2 chicken breasts, thawed and cubed
  • 4 cloves garlic, shredded or minced finely
  • 1 tablespoon fresh ginger, shredded finely
  • 3/4 of a red bell pepper, finely sliced
  • 1/2 head of broccoli, sliced thinly
  • 6 mushrooms, finely sliced
  • 3 spring onions, roughly chopped
  • 1 large egg
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons oyster sauce
  • Peanuts, roughly chopped for garnish
  • Sesame seeds for garnish
  • Fresh cilantro (optional)
  • Chili flakes (optional)
  • Sqeeze fresh lime juice (optional)
  • 2 tablespoons coconut oil (for frying)
  1. Prepare your sauce by mixing together the soy sauce, oyster sauce, honey and vinegar. Set aside.
  2. Chop peppers and mushrooms. Saute in hot wok with coconut oil until tender.
  3. Blanch noodles in boiling water until almost cooked.
  4. Over high heat, add garlic and ginger and fry until fragrant and almost browned. Add chicken and cook through.
  5. Push the chicken and veggies to the side of the wok and add the egg to a clear space. Scramble.
  6. Push the egg to the side and add the noodles and the sauce. Mix it all together and cook over high heat until most of the liquid is evaporated (about 5 minutes)
  7. Add the broccoli and spring onions and cook through.
  8. Serve immediately with garnishes!

This was so good, fast and fresh. It took about 25 minutes start to finish. I would recommend prepping as much as possible before heating up the wok- slice, dice and chop everything ahead of time for speedier results. A vegetarian version would be simple- swap out chicken for tofu.

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I’ve been such a bad blogger lately- I’m finishing school and starting a new job at the same time, and have sadly not had much time to cook. But I just wrote and submitted my last-ever essay this morning. My blog was the first thing I turned to! A good sign for things to come? ( Hope so)

M

P.s. memories of picnic spots past…sigh

thailand thailand 2

 

 

 

 

 

Harissa Spiced Tofu Bowl with Cured Lemon Cous-Cous and Herbed Yogurt

9 Mar

YUM. A colourful and spicy triumph. This whole dish was inspired by an experiment with preserved lemons (which I made ages ago) yet mysteriously had not been enlisted to bolster any recipes. They are my new favourite ingredient. I love Middle Eastern flavours.  It may be my favourite kind of food (after Indian, obvs), and something I’d like to experiment with much, much more.

All of the elements of this dish worked together beautifully. The tofu was spicy and chewy, the couscous fluffy and savory, the avocado rich, and the tangy herbed yogurt tied it all together seamlessly.

20140309-235243.jpgThis was also my first time making Harissa paste. It is a Tunesian hot pepper paste that is usually made with fresh hot red peppers. I didn’t have any of these on hand, so I substituted them for dried chili powder and smokey paprika. It was pretty easy and packed a huge punch of flavour. I can’t wait to try it out again (with fish, with chicken, with chickpeas, and and and…)

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Harissa Paste: 

  • 1/2 half teaspoon red chili powder
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 3-4 cloves garlic (crushed or shredded)
  • 3 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  1. Mix.

I then coated the tofu cubes with the spice paste and let it sit for 1 hour (the longer the better). On an oiled baking sheet I baked the tofu with lemon slices at 350 for about 45 minutes. (I really like baked lemons, bothvisually and for a cleansing, sour finish to the meal!)

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Meanwhile, I prepared the cous cous and yogurt.

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Moroccan Spiced CousCous

  • 1 medium sized onion, sliced thinly
  • 1 tablespoon turmeric
  • 1 tablespoon and 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne (or to taste)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • cherry tomatoes, halved
  • red pepper, sliced
  • 2 small dates, chopped (or substitute raisins or dried apricots)
  • juice of 1/2 fresh lemon
  • olive oil
  • 3/4 tablespoon cured lemon rind (chopped finely)
  1. In a small pot, bring 3.5 cups of salted water to a boil (optional: use vegetable or chicken stock). Once boiling point is reached, add two cups of couscous and remove from heat. Add one tablespoon olive oil and cover tightly.
  2. Meanwhile, in small frying pan, fry onions until soft (about 6 minutes). Add spices (minus the parsley) and fry over medium heat until fragrant (about 2 minutes) mixing well. Add some coconut oil if the pan gets too dry. This should form a nice paste.
  3. Once couscous is ready (about 5 minutes) remove lid and fluff gently with a fork. Add to frying pan and mix wit onion and spice mixture. Add raw tomatoes, peppers, lemon juice, lemon rind, dates and parsley, taste for salt and adjust accordingly. Mix well.

This made for awesome leftovers.

“What is cured lemon rind?” I hear you wondering. It’s basically lemons pickled in their own juice with lots of salt and a few spices. You only use the rind for flavour, and a little bit goes a really long way to brighten up any dish.  I was inspired by Chuck Hughes’ Food Network show Chuck’s Day Off, which I love. He put it on fish, and made it look so sexy (the fish I mean).

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You should try it out!

Cured Lemons:

  • 4 lemons
  • 1.5 cups course sea salt
  • 1 cup fresh lemon juice
  • 1 tablespoon peppercorns
  • 4 kefir lime leaves

Read more 

Cured things make me happy. Listen to this song while making these for a double whammy.

Now onto the easiest/yummiest concoction…

Herbed Yogurt

  • 1 cup plain Greek yogurt
  • 1/2 teaspoon garlic powder or one clove fresh garlic
  • 1 tablespoon fresh lemon juice
  • 1/2 cup fresh chopped cilntro
  • 1 teaspoon dried chives
  • salt and pepper to taste
  • pinch brown sugar, to taste

If you do nothing else, make sure you include this yogurt. It made the meal, in my opinion!

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To serve, pile all elements haphazardly into one bowl. I served with a dollop of garlic hummus, avocado, sesame flat breads and fresh cilantro.

Dayyyum.

And that’s how we do March.

M

Italian Turkey Meatballs with Balsamic Roasted Cherry Tomatoes and Brussel Sprouts

19 Feb

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My search for the perfect meatball recipe has come to an end. After an arduous journey (not really)  I can safely say that this is the one. And turkey at that. Colour me surprised.

Very juicy, very flavourful, lovely texture and extremely light. Perfection.

I served these babies on a bed of brown rice with a homemade tomato sauce and balsamic roasted brussel sprouts and cherry tomatoes. Over all a pretty healthy meal, and couldn’t be easier.

Italian Turkey Meatballs
(30 minutes) (makes approx 16 meatballs)

  • 1 package lean ground turkey (approx 1 lb)
  • 1/4 cup Parmesan cheese
  • 2/3 cup panko (or traditional breadcrumbs)
  • 1/4 cup tomato sauce
  • 2 eggs
  • 2 teaspoons dried parsley
  • 2 teaspoons dried garlic powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons dried rosemary
  • 1 teaspoon dry mustard
  • 1 teaspoon dried chillies
  • 1 teaspoon salt
  • Splash balsamic vinegar (approx 2 teaspoons)

1) preheat oven to 400. In large bowl, assemble all ingredients and mix well.
2) Form into small round meatballs (makes about 16) and place on baking rack
3) Bake 15-20 minutes, until no longer pink in the middle.

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I roasted the tomatoes and brussle sprouts simultaneously, although they needed about 25-30 minutes at 400. I covered generously with olive oil and some sea salt. Half way through roasting I drizzled on some balsamic and sprinkled with a bit of brown sugar and returned to the oven. I broiled them for the last 5 minutes to give the sprouts a bit more colour.

They turned out to be a perfect addition to the dish. The textures worked well with the meatballs, as the sprouts were basically melt-in-your-mouth soft.

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I made a simple tomato sauce by sautéing 3 cloves of garlic in olive oil along with 2 teaspoons of fennel seeds and diced red pepper. Once soft, I added crushed tomatoes and seasoned with salt, pepper, brown sugar and some dried chillies and a splash of balsamic. I made the sauce first, and added a 1/4 cup to the meatball mixture before baking.

I layered the sauce over the rice and topped with the meatballs, which I covered with more sauce and the roasted vegetable. I topped it all off with fresh basil and grated Parmesan cheese.

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I was thrilled with this recipe. I hope you try it out. Let me know if you do!

M

Vegan Thai Green Curry with Tofu

21 Jan

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Things I Dislike:
1) being windswept
2) fluorescent lighting
3) the term “amazeballs”

Things I Like:
1) great cover songs
2) magazine subscriptions arriving by mail
3) green curry

Hopefully you like # 3 too.

Here is a simple recipe that really hit the spot on a cold, cold night.

Vegan Thai Green Curry

(30 minutes. Serves 2 with some leftover)

  • 1 small white onion, sliced thinly
  • 1 red pepper, sliced thinly
  • 1 handful fresh green beans, sliced thinly
  • 5 mushrooms, thinly sliced
  • 1 small head broccoli
  • 1 handful fresh cilantro
  • 1/2 package firm tofu, cut into smallish cubes.
  • 1/2 can coconut cream
  • 2 cups almond milk
  • 2 tablespoons green curry paste
  • 3 cloves garlic, crushed
  • 1.5 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • Juice of 1/2 fresh lime
  • Zest of 1/2 fresh lime
  • 3 kafir lime leaves
  • Sesame seeds (for garnish)
  • Coconut oil (for frying)
  1. In a hot pan, fry thinly sliced onion, mushrooms and red pepper with coconut oil until soft. Add curry paste and mix well.
  2. Reduce heat to medium and add crushed garlic. Cook until fragrant and stir in the coconut cream and almond milk.
  3. Add kafir lime leaves. Bring to a low boil.
  4. Reduce heat and add tofu and seasonings (sugar, soy sauce, lime zest, lime juice). Adjust according to personal taste.
  5. Finish with broccoli, green beans and cilantro (do not over cook). Remove lime leaves. Garnish with sesame seeds.
  6. Serve immediately with rice!

Notes: 

In Thailand, restaurants usually have four condiments on the table:  sweet (sugar), sour (lime juice or vinegar) , salty (fish/soy sauce) and spicy (chilies) . People generally customize their dishes according to their preferences. Feel free to try this! Or, if you trust me, this recipe is balanced to what I think is just perfect.

I used Aroy-D brand green curry paste. It is pretty hot! Depending on your taste, maybe add less curry paste to start off.

I used Arvinda’s kafir lime leaves. They are like bay leaves, but have a lush flavour that add dimension to this curry. You can buy them at most grocery stores.

Coconut milk varies widely from full fat to lite. For this dish, I used coconut cream (about 6 tablespoons or 1/2 can) of the full fat version.  Coconut cream is the really thick creamy stuff that rises to the top of the “light” versions. If you want to use lite coconut milk, add the whole can and reduce the almond milk to only 1 cup.

Cut the peppers thinly, and the green beans too. I sliced the beans in half lengthwise (slightly tedious) , but worth it for the overall texture of the dish.

Please add fresh basil to this dish if you have it! I sadly, did not.

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Enjoy!

M

Easy Homemade Cream of Mushroom Soup

16 Jan

Someone in this apartment does not much care for mushrooms. That being said, he’s been slowly coming around.

So… I decided to push this soup on him.

I loved it. (Too much, too soon?)

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It is really easy and fast with a rich, deep flavour.

Not recommended for those who are shy around mushrooms.

Easy Homemade Cream of Mushroom Soup 

Serves 4, total time: approx 20 minutes. Adapted from this recipe from food.com

  • 1/4 cup white wine
  • 3 cups (approx) thinly sliced mushrooms
  • 1 small white onion, chopped finely
  • 2 cloves crushed garlic
  • 1 tsp butter
  • 1 tablespoon Dijon mustard
  • 3 tablespoons flour
  • 2 cups stock (vegetable or chicken. I used homemade chicken stock)
  • 1 cup milk
  • 1/4 cup cream
  • Pinch nutmeg
  • Pinch sugar
  • Salt and pepper to taste
  1. Slice mushrooms, and fry with onions, garlic and butter.  Add wine and Dijon and reduce (approx 5 minutes)
  2. Stir in 2 tablespoons flour.
  3. Add stock and stir frequently until well incorporated and slightly thickened.
  4. Stir in cream with remaining 1 tablespoon flour. Add remaining seasonings (salt, pepper, nutmeg, sugar)
  5. Serve hot!

This beats the gloopy sodium bomb that is canned cream of mushroom soup any day. I lightened up the cream quotient by substituting milk, to minimize the January guilt pangs. For a soup that eats like a meal, add a hearty scoop of cooked quinoa.

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Yum!

M

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