Easy Soups (Pt. 2)

There’s no denying that we’re in soup season, full-swing. Usually, I try to put this off as long as possible by wearing sandals well into October, on my poor frozen feet – somehow, just wearing them makes me think warm thoughts. But Thanksgiving is the marker, to me, that Fall is here to stay.

Rainy-day 3-ingredient Soup

Maybe it’s been one of those weeks. Rainy, depressing, and tiring. You’ve ordered take-out one too many times, and your budget’s hurting.

But it’s Friday.

The last place you want to be this evening is in the Kitchen. You’d much rather be curled up on the couch with a movie, a warm blanket, and a cup of tea.

Here’s the solution.

Birthday Macaroons

Parisian macarons are not easy to make – not by yourself, and definitely not with 6 or 7 friends. But this wasn’t about making perfect macaroons. It was about having FUN. It was about girls-only time. And it was about experimenting with a new recipe.

Blueberry clafouti

Blueberry season is bittersweet for me. It means my birthday is here, but it also means that summer – my favourite season of the year – is over. I just love blueberries, though, and I think it’s their taste in my mouth that keeps me from getting end-of-summer depression.

Buckwheat, Baby

“Just a spoonful of sugar makes the medicine go down…” Or, in this case, CHEESE. I’ve never met a baby who didn’t like cheese. And, as discussed in my previous post, buckwheat pairs very well with savory/salty ingredients.

Tasty Buckwheat. Really.

If you have ever tasted or even just smelled buckwheat before, you are probably thinking to yourself right now, “Really, mother rabbit, buckwheat? Why?!” Two reasons:

Quiche Pt. 2 (Fresh Basil – Tomato – Parmesan)

Mmmmm…fresh basil!

As I mentioned in Part 1 (last post), FAT is essential to a good quiche. In the filling, it’s heavy whipping cream that makes a “light”, melt-in-your-mouth quiche. Counter-intuitive, but true.

Quiche Pt. 1 (Crust)

I was always told that pie dough is one of those impossible things to make, that only experts succeed at.

Well, I thought, why make life more difficult for myself if “the experts” can make it for me, and I can even buy it pre-molded to a pie pan?! “They” can certainly make it much better and more easily than I can; I’m definitely *not* an expert and, therefore, my pastry can only fail. I am never making pie dough, I thought. Never. I’m just not that sort of cook.

Never say never.

Roasted Broccoli & Quinoa Salad

So I’ve never blogged. And I’m experimenting with it, just as I do with my cooking. WordPress is much better than Tumblr – many more options to choose from, better display.

So I copied my first – and only – tumblr post over to my new site.