It’s the perfect weather to cozy up with a warm and comforting bowl of tomato soup and a hot grilled cheese sandwich. This is exactly what I did last week for lunch. I headed to Panera Bread for a bowl of vegetarian creamy tomato soup and a “big kid grilled cheese”. I was inspired to make this comforting meal for Derrick this week. I’ve always wanted to make my own tomato soup. It’s a good feeling knowing exactly what you’re eating and that you made it with good fresh ingredients.
Fall is here and I am in the mood for taco soup. It just sounds so good to me: ground turkey, hearty beans, olives, corn and tomatoes in a warm spicy broth topped with cheese and a dollop of sour cream. The best part is this dish is so easy to make and wonderful for feeding crowds or for potlucks.
Kara-Áge is a popular Japanese dish of bite size fried chicken, which can be enjoyed as an appetizer or as a meal. The nuggets of chicken are lightly coated in a starch and flour mixture that is seasoned with soy and ginger. It’s moist, tender, flavorful and crunchy.
Oxtail and Kabocha soup is a traditional Vietnamese soup that I grew up with. I wanted to take this traditional comfort meal and make it accessible and modern. Here in Southern California – fusion cuisine is very popular. I’ve seen kim chee quesadillas and carnitas French fries so why not oxtail and kabocha tacos? It’s incredibly tender and flavorful. The combination of oxtail and kabocha is very balanced. The beef is rich and savory while the Japanese pumpkin is sweet and tender.
Cooking from the pantry: Thai Red Curry and Lychee Smoothie. An affordable and easy meal to prepare on busy weeknights. The curry is flavorful and packed full of vegetables and the lychee smoothie is a refreshing and sweet way to end the meal.
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