A College Girl's Guide to a Happy, Healthy Lifestyle!

Tag: soup

A Brief Photo Diary of Missed Recipes!

Well hello there viewers! Welcome back to my blog. Today I’m just writing a very brief post that I promised to write. Though I continued on my journey with the cook-through challenge, I began to post less and less. These following pictures are of recipes […]

The Hottest Day of Vacation So Far | Spanish Style Gazpacho | One Cook, Two Books

Well my friends… This is it. Thursday, August 17th was the hottest day of the Summer so far. Or at least, that’s how it felt.   I’m guessing it’s because we have had guests over for the past week and we’ve been spending the majority […]

I Think My Taste Buds are Changing | Spicy Chickpea Stew | One Cook, Two Books

One of two things is going one. One: Crushed Red Pepper Flakes, one ingredient that I use very sparingly, is not as spicy as it used to be.

Two: Crushed Red Pepper Flakes are no longer as spicy because I am more accustomed to spicy food, so I am able to use more of it in my cooking.


I’m thinking it’s closer to the second option, because even with the jalapenos in all of Mina Stone’s recipes it is not uncomfortably spicy the way jalapenos used to be. Now, both Red Pepper Flakes and jalapenos do not add so much uncomfortable heat to the dish, but add a gentle heat with a wonderful flavour.


I’m pretty okay with that.


So today we had a lovely family day. My brother (for once) hung out with us, so he got to choose the movie.He chose The Last Samurai. Ever seen it? It’s pretty good.


I decided that I was going to make Mina’s Spicy Chickpea Stew today because it was a comforting day, and a comforting day calls for a comfy stew.


The process to create this dish was actually very interesting. Even after I soaked my chickpeas overnight, the recipe called to soak them again for a bit of time. This time, they were to sit while being coated in baking soda. Apparently, the act of letting them sit with the baking soda actually softens the chickpeas even more. When I did some research as to why this is a thing, the name Yotam Ottolenghi kept showing up, because apparently this method was created by Yotam. Overall, this process ends up making the chickpeas much softer at the end, which is why many do this when making hummus.

I loved the stew when it was all done. The texture of these extra soft chickpeas was something that I had never experienced before. I was nervous because the title has the word Spicy in it but, honestly, it soup was not that spicy even after having both a jalapeno and hot red pepper flakes in it.


I’m definitely going to be making this recipe again. There was a lot of inactive cooking time so I was able to continue to be with the family while it cooked, and the texture reminds me of something I would love to have on a cool day snuggled by the fire.


Next time I’m going to try and make it a bit spicier!

Soup’s On! | Red Lentil Soup with Cumin and Lime | One Cook, Two Books

Note: the events discussed in this post occurred Tuesday, August 1st. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   If you were only allowed to […]

A Single Recipe with Multiple Lessons | Kotosoupa | One Cook, Two Books

Of all the recipes in this book, this is the one that I have been waiting the most anxiously to do.


The first time I ever had Kotosoupa, was just within the past year. I was visiting my dad’s family in long island. There, I had a full, authentic, Greek feast. I think I ate more that day than I have any day in my life, and I could not be more proud. The best part of all of that food? The strange soup that was set right in front of me first thing at the dinner table. It was only after I took the first taste that my face lit up. My mom and I locked eyes. It was avgolemono!


Kotosoupa, though I know it as avgolemono, is a greek chicken soup that is thickened by using incredibly beaten eggs, and spiked with lemon.I used to originally have this in the form of meatballs. My favourite meal, still to this day, are greek meatballs that are backed in the avgolemono sauce. It’s thick and creamy, and I love it over rice.


I could not be more happy to get an opportunity to try out an authentic Kotosoupa recipe. Little did I know that it was a lot more complicated than I thought…


I started by making homemade chicken broth. This in of itself was a new task that I have never done. In fact, today is the first day of my life that I have ever held an entire chicken carcass. Bittersweet moment: Sweet, because it was something new. Bitter… because I have chickens and I now know what it feels like to hold one without feathers… and a head… and a life.


But I am drifting off from the purpose of this post. The soup.

The most time consuming part of this entire meal was definitely making the stock. After that, the entire thing took no more than about five minutes. After adding the rest of the ingredients to the stock, I had to whisk eggs, temper the eggs another new task,) and then add them back into the broth.


This is where things started going wrong.


I don’t know if it was just me, but I believe I had too much broth. The amount of eggs required in the recipe was definitely not enough to thicken my soup. At all. I also had not whisked it enough, for it was not the weird but captivating frothy texture the soup was supposed to be.

It was actually quite upsetting to taste the soup after it was done and know that it tasted right but also know that it was not the right texture.


Even so, I’m left with a few quarts of soup now. I’m going to try different methods on how to thicken it throughout the week.


Lessons learned from this one recipe:

– Homemade stock is awesome. No matter how much I was not interested in holding a whole chicken, the process of actually making my own stock and knowing what’s in it to make it flavourful was super fun.

– Tempering eggs. I feel like I may have done this before, but I can’t think back in my mind as to what recipe I would have needed to do this. I know I’ve made slurries before to heat up ingredients before adding them to a large batch, but I just can’t seem to recall doing it with eggs… let’s just say this is the first time I’ve ever done it.

– Potential teachings! The only way I will enjoy this soup is if I can figure out the proper texture. With the large amount of soup I have left, I have multiple shots at trying different methods to thicken soup. I can’t wait to see which one is going to work best!


So that’s about all that I have for today. It’s been quite a while since I’ve done one of Mina’s recipes. I missed this.

Sunday Soup | African Peanut Soup | RECIPE

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 […]