I’ve never been a huge fan of chilled soups, but lately they’ve had my full attention. A couple weeks ago I tried a new chilled cucumber soup, and this past week I was inspired to start working on this tomatillo soup.
I expect it probably has a lot to do with the heat, but I promised I wouldn’t spend all summer talking about that.
Let’s focus on the soup.
I feel a bit of urgency to get this post published so I’ll make it quick. I know it’s still spring in most of the country, but around here, it’s starting to heat up. Now, I’m a person who can eat soup any time of year, but I know a lot of people who consider it the kind of comfort food reserved for cooler days. So before you jump both feet into summer salads, there is this quick pozole, or pork hominy soup, that you should definitely try.
It’s that time of year again. Resolutions, goals, promises and changes consume us all as we move into a brand new year. I like to give the holidays my full, undivided attention, so it usually takes me a week or two into January before I’m ready to start thinking ahead.
Just like the past four years, I’m continuing Chris Brogan’s practice of selecting My Three Words to guide my year. I like this method so much more than resolutions and goal setting. At the core, it really is a type of resolution and goal setting, but choosing the words has this unique way of being general so that it can apply to many areas of your life while also giving focus.
Soon, we’ll be frantically running out to the supermarket to get overlooked ingredients. Soon, we’ll forget what it’s like to shop during the holidays and find ourselves elbowing our way to a check-out line. Soon, we’ll be waiting in line at the post office (something we swore we’d never do again) to get gifts mailed before the last possible hour.
Soon, no matter how hard we try to stay in control, things are going to get crazy.
I love the holiday season, crazy or not. So I say bring it on! As long as I have some lights sparkling in the living room and cookies in the oven at some point throughout the season, I’ll take it.
From the Vietnamese bread and fillings to tangy pickled vegetables, you can create your own restaurant-style sandwich at home with the help of The Banh Mi Handbook and this Hanoi Grilled Chicken.
I read about the Vietnamese Banh Mi long before I ever had the opportunity to take my first bite. I knew about the soft, but crusty bread, the numerous meat fillings, pickled veggies, hot peppers and the finishing touch of cilantro.
Often when you know this much about a food before you try it, you set yourself up for disappointment. Not so with this sandwich. I had built up in my head what the combination of those flavors would be, and it was better than I anticipated.
I’m not picky about my banh mi. I like the classic version I can grab for $3.50 when passing through Oakland’s Chinatown just as much as I like the fancy version for $10 filled with local, pastured lemongrass chicken that I get at food trucks.
There is an art to it though, don’t you think? It’s not something that I had considered making at home because, while it seems easy, man is it hard to get those flavors right.
This chipotle tomato soup comes together in minutes. It is rich and smooth with a hint of spice from chipotle peppers.
I love the little cans of chipotles in adobo. I do. But every time I buy one I’m reminded that they may be the reason that phrases like – a little goes a long way – were created. I can never seem to find use for more than one pepper out of the can at a time.
My point being, I have another chipotle recipe to share. So here’s to hoping you like things spicy!
Disclosure: The Sierra Cascade organic blueberries used in this recipe were provided by Whole Foods Oakland. I was not required to write about them and received no compensation for doing so.
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.
This kale and pistachio soup is a year-round favorite. The greens and nuts make it hearty and filling while lemon adds a burst of fresh flavor to lighten it up.
I read something awful the other day.
Someone was pleading on social media that the kale trend come to an end.
No kale? I shudder to think of a week without it.
Well, okay. I get it if you don’t like it. I’m that way with beets (and yes, I’ve tried them every way possible). So if you fall into that category, all of us who are constantly singing kale’s praises can probably get annoying.
Kale is definitely not a trend that is going to pass around here, though. In fact, I’m grateful that it hit such popularity when it did because I rarely used to eat it. Now I’m constantly buying new varieties and I’ve grown my own. I do fall into a rut and get a little tired of it, but then my love returns and it starts making its way back into my shakes and side dishes.
If you’ve grown kale you know that it tends to get a little crazy (if you can keep the bugs off of it). I just overheard a conversation a few weeks ago from someone who was looking for more ideas for using it because it wouldn’t stop growing. I’ve been there.
This recipe to the rescue!
Soup is a year round food for me and at first glance a kale soup may seem too autumn-ish for the season we are about to move into. Don’t be fooled. This soup is perfect for summer! The light and nutty flavor of the pistachios and a little lemon make the flavor completely bright and refreshing.
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.
It happens every year. I buy way too much winter squash and about the time that everyone is switching over to gingerbread and eggnog, I’m still enjoying my pumpkin. There are worse problems to have, but this week I’ve been trying to use it up.
Right now I’m down to two pie pumpkins, two mini pumpkins, one butternut squash, one delicata squash and a golden acorn squash. I started with three golden acorn squashes, but two of them became this delicious soup.
It’s simple to make and full of creamy, coconut flavor. It’s one of those recipes that gets you ready for winter as you struggle to let go of a beautiful fall.
The recipe uses two squash. To prepare them, half them and remove the seeds. Rub them lightly with olive oil and place them cut-side down on a baking sheet. Pierce the skin in a few places with a fork. Bake at 425 F for about 30 minutes or until tender. Let cool and scrape out the flesh to use in the soup.
Red wine adds rich flavor to this hearty mushroom and white bean soup. It’s easy to throw together in the slow cooker making it perfect for a busy day when you need a warm and filling meal.
About one year ago, I made my first road trip across the country – Lexington, Kansas City, Cheyenne, Salt Lake City, Reno, and finally Oakland. I dropped off my husband to start his new job and I went back to Kentucky to wrap things up before making the move final.
So while I haven’t been in California a full year, he has. This month marks when things really began to change. I’ve probably mentioned before that we love change. This past year of change has been rewarding, challenging, and exciting.
And of all the things I could have made to mark this anniversary, I picked soup?
Well, we just got back from a very low key, and enjoyable trip to Las Vegas over Labor Day weekend. We could really use a break from heavy food. It is also now September and my favorite season of the year (regardless of where I live) is almost here – fall!
To justify things more, I love that I can now get mushrooms at the Farmers Market! I like all kinds of mushrooms, but I always default to the white button. I find that I can do so much with them – stuff them, put them in soups, add them to tacos. Don’t let anyone fool you into thinking they don’t have benefits either. As I put in my book, even white buttons have plenty of immune boosting power.
I bought a bag that fortunately decided to hang on until I got back from traveling. I had to make the decision to use them now or never. When I spotted the half bottle of red wine on the counter the meal began to come together.
So grab the slow cooker! It may not be crisp and cool yet, but fall is coming! Feel free to start off the celebrations with this rich and hearty soup.
