The smell of fresh bread baking in the early hours of a spring morning is one of the most comforting smells. I woke up early this morning with the intentions of starting the first recipe of this challenge– Easiest White Bread– at 7:00 am… but […]
I’m sure plenty of you have read a book where, when you finished it, you felt a hole in your chest where the characters had once laid; where their emotions had once danced; where their stories had once stretched. I’m sure that at the end […]
Have you ever made something that seemed life changing to you? Something that will forever change the way you eat? Well… this was it. This soup was the reason that soup is and forever will be my favourite course.
African Peanut Soup.
Sounds a little weird, yes? Picture this: Your favourite vegetable soup with some rice, some spices, and peanut butter. Though it may not look aesthetically pleasing, I PROMISE YOU that this soup is to die for. It is the soup that changed all soups for me. Nothing has beaten it yet. And it’s only 205 calories per serving!
And to make it even better? It is super versatile! Last time I used tomato puree instead of crushed tomatoes, and Garam Masala instead of Rogan Josh. Even so, it came out tasting wonderfully!
After years and years of altering, here is my finalized version of this soup:
- 2 Tablespoons olive oil
- 2 Medium onions, chopped
- 2 Stalks bok choy with leaves, chopped
- 1 Whole roasted red pepper, chopped
- 4 Cloves garlic, minced
- 1 (28 oz) can crushed tomatoes, with liquid
- 5 Cups vegetable broth or stock
- ¼ Teaspoon pepper
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 Tablespoon Rogan Josh (or other Indian blend)
- ⅔ Cup peanut butter
- 2 Cups cooked brown rice
- Heat oil in Dutch Oven or heavy bottomed pot, over medium heat. Cook onions and bok choy until onions are lightly brown and tender, and bok choy is wilted.
- Add roasted red peppers and garlic. Cook one minute.
- Stir in crushed tomatoes, vegetable stock, and spices.
- Reduce heat to low and simmer, uncovered, for 30 minutes.
- In separate bowl, combine several spoonfuls of broth with peanut butter. Mix to create a smoother consistency.
- Add peanut butter mixture to soup, stirring until well blended.
- Add rice. Continue simmering, covered, 10 minutes.
Last month I was going on an eleven-and-a-half-hour-long car ride to Michigan with my family. Normally we stock up on usual snacks: Twizzlers, Chex Mix, Cheetos… all the sorts. This time around I opted for something a little different… I decided that I was going […]
It was a very weird day in my baking life. New activities were coming at me left and right, and that was just with this recipe alone…
I did not know until after I made this that Lemon Curd just so happens to be one of my family’s favourite things in the entire world: Lemon tarts, lemon curd, lemon meringue pie… anything lemon and you’ve got my family’s attention.
The recipe was a bit interesting. I know when a pie crust (or tart crust, in this case) is made, you are supposed to let it sit when it’s done being processed. Usually recipes I follow say a few hours, but I know the bakers where I work let them chill overnight. This was a weird recipe… calling for me to boil oil, salt, butter, and sugar all together in the oven before adding it to the dry ingredients… And then using it right away.
Mind you: I’m not as experienced as the bakers I work with, but I found no flavor difference. They found it odd that the instructions told to use it right away.
And for the curd part… delicious. I just wish I let it cook at least two minutes longer… it was a bit soft on the inside.
Oh well! I added it to my “make again” list. This was a fantastic recipe, and a great way to start off my new goal: Bake at least one sweet every week.
If you want the recipe, you can find it here