As I look back on my tenure here at Curbly as a staff writer and foodie I thought it might be an idea to look back into the archives and fish out some of my favourite soup recipes that I've shared over the years that are perfect for Fall weather. So herewith my top 10 recipes for you to sink your teeth (and spoons) into.
One of the things I enjoy about eggs is their amazing ability to hold things together. Frittas are a case in point, super easy to make, usually with left overs, set in whisked eggs. The perfect early dinner. To beef it up a bite I cooked it with bacon, hash & onions. A quick meal to have on the table in under 20 minutes.
These cuban style black bean fritters put a vegetarian spin on traditional crab cakes, served here with a delicious zesty pineapple and cilantro rice.
For those that have not experienced country captain, it's a southern-style casserole of curried chicken and rice. With the change of seasons my wife was feeling a bit under the weather and so I was inspired to fuse the two into a springr style chicken soup borrowing from the captains aromatic middle-eastern flavors.
Harissa is a North African paste, a rich blend of herbs and spices like chili, garlic, caraway seeds & coriander. You'll find it at most Middle Eastern Markets or specialty stores, though a word of caution, no two brands are a like and you'll need to taste it first and add to taste, the 1/4 cup is starting point!
Tiroler Gröstl, commonly called Gröstl is native to Austria, more specifically the hiking region of Tirol. It's a delicious way of making use of Sunday's left overs, or make it from scratch.
Traditionally a Cuban staple made with black beans and rice. I chose to mix it up a bit by substituting red kidney beans, leaving out the traditional oregano, giving it a Moroccan twist with ground cumin and a bite with the Spanish smoked paprika.
- 6 rashers of bacon (chopped)
- 1 large onion (chopped)
- 4 garlic cloves (chopped)
- 1 red bell pepper (deseeded and chopped)
- 2 cups of long-grain rice
- 2 bay leaves ...
This one of my favourite, 'on the table in 15 minutes' meals, inspired by one of Jamie Oliver's recipes. The garlic beans are a perfect compliment to the salty pork and crunch of the blanched broccoli. For a extra bite add in some fresh chili when cooking the beans.
While this meal takes a little planning and prep it's well worth the effort! I've made it with ground beef, but traditionally you'd use ground lamb and can bulk it out with some parboiled rice if you desire.
This week I did a round-up of healthy habits to start in 2014, one of which was to try tackling some home cooking.
Cottage Pie, sometimes called Shepherds Pie (though technically not the same thing, Shepherds Pie is made from mutton/lamb) is an old classic, loved by young and old with a history that dates back to 1791.
I love Indian food: the colors, texture and fragrant aromas. While this dish is a little work, it's well worth the effort. To bulk it out further serve it with a side of basmati rice and enjoy a taste of India.
These 'meaty' mushrooms are loved by vegetarians and omnivores alike, providing a light, easy dish, perfect for summer dining, ready in under 15-minutes!
- 9 oz. dried or fresh pappardelle pasta
- Olive oil
- 9 oz. mixed mushrooms (sliced)
- 2 tbsp of butter
- 5 oz. ball of mozzarella (shredded)
- 2 oz. of Parmesan (grated)
- 1 lemon (zested)
- 2 tbsp of crème fraîche
- Bunch of fresh parsley (chopped)
I love Indian food. I grew up in Durban, a coastal town in South Africa with a large Indian population so curries and visiting spice markets were a large part of my upbringing.
More and more we find ourselves cutting meat out of our daily diet, replacing it with the likes of mushrooms, eggplants and chickpeas, all great, 'hearty' substitutes. If you're looking for a 'meaty' dish that even your omnivorous friends will enjoy, try this easy to make casserole.
I love a good onion soup, but they can be a little hefty at times, so I set about creating a 'lighter' version, one that could be eaten in warmer months and came up with this combination that pays homage to the French classic, but is more broth like in consistency.
Today in the Southern Hemisphere we celebrate the winter solstice, making it the shortest day of the year. I've decided to share my favourite winter soup recipe, which of course can be enjoyed all year round, but is particularly relevant today.
As father of a toddler and baby I'm always looking for fun and interesting ways to make food and cooking more appealing to them. I've found that involving them in these fun exercises has lead to them expressing more interest in our daily meal planning and preparation.
I first stumbled across this recipe at The Green Kitchen and instantly fell in love with it, I've tweaked it a little, but by and large it's true to the original.