Tag Archives: onion

Silky Ginger PB Soup

6 Jan

A friend of mine made this tasty soup for an appetizer when we went to her house for dinner a couple months ago. I’ve been meaning to try it myself since then, and I finally got around to it. I’ll definitely be adding this to my regular recipe file.

If you use vegetable broth instead of chicken broth, this soup is totally vegan. It’s amazing how creamy and silky it is without any dairy. It makes for a smooth, rich, and filling lunch or dinner. The original called for just zucchini, but I decided to toss some carrots in there too. It came out a beautiful yellow color.

Silky Ginger Peanut Butter Soup

Overall, the flavors are strongly ginger-y and peanut butter-y, which is why I decided to go with that in the name. The original recipe didn’t use peanut butter at all, so I imagine the flavor profile changed quite dramatically. But the peanut butter is really tasty and adds more protein, which is especially helpful if you go with the veggie broth. The PB-ginger combo reminds me of Malay or Thai food. Delicious!

Try this out, and serve a big bowl as a main meal or a small cup as an appetizer for an Asian main course.

Silky Ginger Peanut Butter Soup

Silky Ginger PB Soup adapted from The Clothes Make the Girl

1 tablespoon olive oil
1/2 medium onion, diced
4 large cloves garlic, minced
1 teaspoon salt
1 ounce fresh ginger, peeled and chopped
1/2 teaspoon ground black pepper
2 medium zucchini, chopped
2 medium carrots, chopped
4 cups vegetable or chicken broth
1/2 cup peanut butter

Heat oil in a large soup pot on medium heat, 2 minutes. Add onions and garlic. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add ginger, salt, and black pepper; stir to combine.

Add the zucchini and carrots into the pot. Stir well, then cook ’til beginning to soften, about 5 minutes. Add the broth, bring to a boil, cover, and reduce heat to simmer. Cook 45 -60 minutes until all the veggies are very soft.

Stir in the peanut butter. Puree with an immersion blender or by blending in batches in a blender or food processor. Serve hot.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove

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Southwestern Vegetarian Chili & Double Cornbread

26 Nov

I made the most delicious chili last night. It was all the best things a meal should be: easy, delicious, healthy, and filling. This is one of those amazing chop-it-all-up-and-dump-it-in-the-crock-pot sort of of recipes. With the beans, corns, and whatnot, it has a slight Southwest or Mexican flavor, but mostly it tastes like delicious, hearty chili. I made some cornbread to go along with it. Perfect for a chilly night. Ha, chili night. Get it? Yeah…

Soup's on!

Funny thing is, I used to hate chili. Now I love it. Almost any sort of chili, I will wolf down, especially if it’s topped with shredded cheddar cheese and I have some tortilla chips to scoop it up.

One thing that’s great about this recipe is that it’s meatless, but it’s so hearty and filling that no one will notice. So if you’re trying to join in on Meatless Mondays, reduce your meat consumption, or just want a healthier balanced diet, this is a great option. The BF, who originally wanted to add ground beef, loved it. I did have to promise to make him another batch of “normal” chili later though.

Mmm... chili

Southwestern Vegetarian Chili, adapted from Eating Well

1/2 onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 can fire-roasted diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed
2 sweet potatoes, chopped into 1/2″ cubes
3 cloves garlic, minced
2 Tablespoons chili powder
1 tablespoon cumin
3 tablespoons lime juice (the juice of 1 lime)
1 cup vegetable stock

Optional:
2 tablespoons flour
2 tablespoon water

Chop everything up, mix it together in a slow cooker, and cook on low for 5-7 hours.

Check the consistency of your chili about an hour before eating. If you want it to be a little thicker, thicken it with flour. In a small bowl, mix the flour and water until it forms a slurry. Stir into the chili. Repeat with 1 part flour and 1 part water until it reaches desired consistency.

Double Cornbread

 

Double Corn Bread from Better Homes & Gardens

1 tablespoon butter
1 cup flour
3/4 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 eggs, beaten
1 cup milk
1/4 cup canola oil
1 cup frozen corn, thawed

Preheat oven to 400 F. Place a tablespoon of butter in an 8×8 square baking dish and place in the oven until the butter melts. Remove dish and swirl butter until it coats the bottom and sides. Set aside.

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; set aside.

Combine eggs, milk, and oil in a small bowl. Once mixed, add to dry ingredients all at once. Stir until just moistened. Fold in corn. Do not over-stir.

Pour batter into hot baking dish. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cut into squares and serve warm.

 

Dinner time

 

Linking up for:
YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Monday Meet Ups from Covered in Grace
Make Something Monday from Sarahndipities
Made by you Monday from Skip to my Lou
Linky Party with Fine Craft Guild