Sunday, September 27, 2020

Tomato Soup with (No-Meat) Porcupine Meatballs for Cook the Books August/September Pick: "Recipe for a Perfect Wife" & Souper Sundays

"Serving something new? It's a good idea to try the recipe first. Unless you know your guests well, it's best not to serve anything too unusual. As a rule, men like simple food and women take to 'something different.' --Better Homes & Gardens Holiday Cook Book (1959)"
--Recipe for a Perfect Wife by Karma Brown

This is probably also a good idea for blogging posts too, as trying to make a meat-free version of meatballs and make it into a soup, is probably better with practice. Still, this Tomato Soup with (No-Meat) Porcupine Meatballs is really delicious, even if I should have probably called it deconstructed due to some meatballs structural challenges.  


But before I get to the recipe, let's talk about the book that inspired it, our Cook the Books August/September pick, Recipe for a Perfect Wife by Karma Brown, hosted by Debra of Eliot's Eats. (See her announcement post here.)

From the Publisher:

'In this captivating dual narrative novel, a modern-day woman finds inspiration in hidden notes left by her home’s previous owner, a quintessential 1950s housewife. As she discovers remarkable parallels between this woman’s life and her own, it causes her to question the foundation of her own relationship with her husband--and what it means to be a wife fighting for her place in a patriarchal society."

I like a food book and a book with dual narratives so I really liked those aspects of Recipe for a Perfect Wife. The little retro book and magazine excerpts from homemaking books are fun too. I preferred Nelly and her story to Alice's. I really wanted to shake Alice repeatedly through the book for her bad decisions, and to get her and her husband Nate into marriage counseling for the number of things they kept (or tried to keep) from each other). Nellie was more interesting trying to change her circumstances in an era women were expected to quietly play a role behind their man, while putting up with a bad and abusive marriage. Still, I did want Alice to grow and find herself and rooted for both women in the end. Many things have changed for women between in 1950s and today, but so many things have stayed the same. The recipes in the book and food descriptions were fun. I have many cookbooks from the era and felt right at home--even with Hollywood Dunk--a dip of deviled ham, chives, onion, horseradish, whipped cream and PINEAPPLE! (Yikes!) 


There was a lot of food in the book and my favorite part was the recipes Alice cooked from the cookbook she found in the house. I took inspiration from a few places, "Concentrated tomato soup is a pleasant addition to any meatloaf." and "something called Porcupines--ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try." Having grown up on Porcupine Meatballs in tomato sauce made by my mom, I wanted to try a non-meat version and make it into soup. Why? Because, I don't eat meat, it's Souper Sundays, I wanted to tie it into a Mark Bittman soup recipe to tie into I Heart Cooking Clubs, and finally, why not!


For the soup I used Mark Bittman's Creamy Tomato Soup. It's a good easy basic. For the meatballs, I looked at a few recipes but mainly these two--the vegetarian porcupine recipe from The Patchwork Tree and the regular Porcupine Meatballs from Taste  of Home

(No-Meat) Porcupine Meatballs
By Deb, Kahakai Kitchen
(Makes about 18-20 Meatballs)

1 lb package of veggie meat of choice (I used Beyond Beef)
2/3 cup of uncooked jasmine rice
3 eggs
1 Tbsp water + more if needed
1 tsp celery salt
sea salt to taste
1/2 tsp of ground black pepper
2 tsp Worcestershire sauce
1/2 cup finely chopped onion

Mix all ingredients in a mixing bowl and form smallish meatballs (I used my mini ice cream scoop) and set aside.

Heat a large frying pan over medium high. Add you cooking oil of choice and gently brown meatballs on both/all sides until browned. Set aside. (Note they are very fiddly and crumbly so an easier alternative might be baking them in a pan in the oven until lightly browned.) Set aside until ready to add to soup. 

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Creamy Tomato Soup 
Slightly Adapted from How To Cook Everything By Mark Bittman
(Serves 4)

2 Tbsp olive oil
1 large or 2 medium onions, halved and thinly sliced
1 carrot, chopped
salt and freshly ground black pepper
2 Tbsp tomato paste
1 sprig fresh thyme or 1/2 tsp dried
2 lbs tomatoes, cored & chopped, or one 28-oz can diced tomatoes with juice
2 to 3 cups water or tomato juice
(No-Meat Porcupine Meatballs, recipe above)
1 tsp sugar, optional

3/4 cup half-and-half or coconut milk
1/4 cup chopped fresh basil leaves for garnish, optional

grated mozzarella or parmesan for garnish, optional

Put the oil in a large pot over medium heat. When it’s hot, add the onion and carrot, sprinkle with salt and pepper, and cook, stirring, until the vegetables begin to soften, 3 to 5 minutes. Add the tomato paste, lower the heat a bit, and continue to cook, stirring to coat the vegetables with the paste, until the paste begins to darken (don’t let it burn), 1 to 2 minutes.

Strip the thyme leaves from the stem and add them to the pot along with the tomatoes. Cook, stirring occasionally, until the tomatoes break down, 10 to 15 minutes. Add 2 cups of the water and bring to a boil, then adjust the heat so that the mixture bubbles gently. Let the soup cook until the flavors meld, 5 more minutes. (At this point, I pureed the soup to make it smooth, brought it to a simmer and gently added the meatballs, allowing them to cook about 10 minutes before gently stirring and cooking another five minutes until rice was tender.)

Gently stir in milk, reduce heat to medium low and cook until warmed through--do not boil. Taste and adjust the seasoning; if the soup tastes flat (but salty enough), stir in the sugar. If the soup is too thick, add more water, 1/4 cup at a time. If it’s too thin, continue to cook until it thickens and reduces slightly (this will also intensify the flavors). Garnish with basil if you’re using it and a sprinkle of grated cheese if desired, and serve.


Notes/Results: OK, sure the meatballs are misshapen and crumbly and fell apart a lot in the soup, the flavor is excellent and I have few regrets. I don't think it's terribly obvious that it is vegan meat when it's mixed with the rice and spices and the creamy tomato soup base is delicious. As mentioned about--next time I'll bake the meatballs, but otherwise I would happily make this again. 


Thanks to Debra for picking this book and hosting. The deadline for this round of Cook The Books is this Wednesday, September 30th. If you missed this round and like food, books and foodie books, join us for our October/November pick, The Secret, Book and Scone Society hosted by Simona at briciole


I'm linking this recipe with the Mark Bittman soup up at I Heart Cooking Clubs where it's Potluck week. 

Let's see who is here in the Souper Sundays kitchen this week!

Shaheen from Allotment2Kitchen shared her tomato feast including this tomatoes salad. She says, "I've only ever enjoyed eating Greek-Cypriot Salad on holidays.  I come back to the UK, hope to evoke those memories, but the tomatoes we get from the supermarket disappoint. So I don't make Greek-Cypriot Salad at home, but I did twice this week with homegrown tomatoes. The first time it was delicious, the lettuce was crisp with crunch. The second time, I messed up, as i made it in advance and the lettuce went limp and soggy from the tomato juices. It was still one of the best Greek Salads I have made at home.


Simona of briciole shared Tromboncino Squash Soup and said, "Tromboncino squash is a favorite summer squash (in Italian tromboncino literally means small trombone, the musical instrument). I get excited when I see it displayed on a table at the farmers' market or, as was the case earlier this year, at a farm stand. Its long, curvy shape is eye-catching and its dense flesh and delicate, pleasant flavor make it a winner. Although it is harvested early and consumed as a summer squash, tromboncino squash does not belong to the Cucurbita pepo species like zucchini and other summer squashes, but rather to Cucurbita moschata, like butternut squash. Like its more famous relative, zucchetta has seeds only in the lower part of its body: the long neck is seedless."


Thank you to Shaheen and Simona for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
 

You are invited to the Inlinkz link party!

Click here to enter
Have a happy, healthy week!
 

Thursday, September 24, 2020

Dukkah Earl Grilled Eggplant Toasts with Topped with Whipped Feta & Dukkah for #BlendsBash

2020 has not been a year full of bright spots for most of us. In fact, I know very few people that aren't just ready for it to be over with. So when The Book Club Cookbook contacted me and asked if I'd like to close the year taking part in their 2020 virtual #BlendsBash I was all in! From September into mid-December I'll be sharing some original recipes made with their wonderful spice blends, al cleverly and punnily named for books, television shows and songs. 

First up for me, some fun and fabulous Dukkah Earl Grilled Eggplant Toasts Topped with Whipped Feta & Dukkah.

A little background: 

Duke of Earl" is a 1962 US number-one song, originally by Gene Chandler. It is the best known of Chandler's songs, and he subsequently dubbed himself "The Duke of Earl". The song was penned by Chandler, Bernice Williams, and Earl Edwards. This song was a 2002 inductee into the Grammy Hall of Fame and is not too hard to learn the words too! 😉

Dukkah is a Egyptian and Middle Eastern condiment made up of a mixture of herbs, nuts (usually hazelnuts) and spices. It is typically used as a dip with bread or vegetables as an appetizer or pupu as we call them here. I had a small kine addiction to Trader Joe's Dukkah Blend a few years ago and then they stopped making it for a while. I tried making my own but I confess, the urge to have someone blend and pound the mixture for me usually wins out. 

When I saw that my friends at The Book Club Cookbook added Dukkah to their Song Blends line-up, cleverly calling it Dukkah Earl, I knew I had to add it to my list of spice blends for the Blends Bash party they are hosting.   

Dukkah Earl contains hazelnuts, sesame, coriander, cumin, black pepper, sumac, sea salt, nigella seeds, Aleppo, spearmint. I wanted to do something fun with it and I had seen a few articles online about eggplant toasts--a lower carb, bread-free toast option and had been wanting to try them. I decided to do a version with whipped dukkah feta and a sprinkling of Dukkah Earl on top for the crunch factor. You could of coarse smear the whipped feta on actual bread or pita bread, but I think the eggplant toasts are fun!

Dukkah Earl Grilled Eggplant Toasts with Whipped Feta & Dukkah
By Deb, Kahakai Kitchen
(Makes 4-6 Toasts)

1 medium-large eggplant, sliced into 3/4-inch slices
2 Tbsp olive oil
1 tsp spice of choice (might I suggest One Flew Over the Couscous Nest by The Book Club Cookbook--it's a blend of
Cumin, coriander smoked sweet paprika, cinnamon and parsley)
a sprinkling of salt and pepper to taste
Whipped Dukkah Feta (see recipe below)
sea salt and black pepper to taste
Dukkah Earl spice blend to garnish (or another dukkah blend, or crushed hazelnuts)

Place the eggplant slices in a strainer and toss with 1/2 tbsp salt. Let drain for 1 hour. (This is a good time to make the whipped feta!) After 1 hour, rinse off the eggplant slices and pat dry with paper towels. 

Preheat your oven to 400 degrees F. Line a baking pan with parchment paper. Brush the slices in olive oil and sprinkle on the spice blend and sea salt and pepper. 

Pace the eggplant slices on the paper lined baking sheet. Roast for around 20-25 minutes or until the eggplant appears soft and slightly browned. Allow to cool slightly before spreading the whipped feta topping on. Top with a sprinkle of the Dukkah Earl and enjoy!


Whipped Dukkah Feta
by Deb, Kahakai Kitchen 
 
6 oz feta cheese
3 oz cream cheese
1 Tbsp lemon juice, or to taste
1 tsp Dukkah Earl Seasoning Blend (or seasoning blend of choice)
 
Add crumbled feta to a food processor and pulse until small crumbs remain. Add in cream cheese and puree for 4-5 minutes, scraping down the sides when necessary, until feta is super creamy. Serve as desired.

 
Notes/Results: These were really tasty and really fun to eat! I liked the mix of all of the Middle Eastern spices with the eggplant, feta and lemon juice. The flavor of the dukkah comes through and the crunch of the herb mixture on top is a nice contrast. This is an excellent dukkah--fresh and just the right coarseness. The one thing I would change is trying to pan fry my eggplant toasts next time. They were soft and delicious but when I think of toast, I want more crisp crunch. Still, I ate them all happily--they were like nice soft bread. My eggplant was not particularly large and so I thought three toasts with the whipped feta was a good amount of breakfast or lunch. They would be really fun for one-bite appetizers if you used a small eggplant too. While there are a few steps to making these, they are very easy to make and I will definitely be making them again. 

Many thanks to The Book Club Cookbook for providing me with this tasty seasoning blend. I received no compensation for taking part in the virtual 2020 #BlendsBash party and my thoughts and experience using the blends are my own.

I'll be sharing more recipes between now and December as will more than 30 other bloggers as part of the 2020 Blends Bash!  You can check out all the bloggers participating in the #BlendsBash here

Here's a sneak peek at the other blends I'll be featuring over the next couple of months in their adorable packaging. These blends are so delicious and fun that they will make wonderful gifts for your foodie friends and fans of the many book, TV and song blends they feature. Check out a list of blends here. 

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I'm sharing this post with the Weekend Cooking event  being hosted by Marg at The Adventures of An Intrepid Reader. It's a weekly event that is open to anyone who has any kind of food-related post to share. You can see this week's round up post here.

 

Sunday, September 20, 2020

Jamie Oliver's Baked Potato Soup: Giving Me Fall Feelings for Souper (Soup, Salad & Sammie) Sundays

We are channeling fall at I Heart Cooking Clubs even though it's about 82 degrees F. here today. No matter, I can eat potato soup no matter what time of year and it always outs me in a fall frame of mind. 


This Baked Potato Soup is by Jamie Oliver and you can leave it classic with sour cream and chives or gussy it up with bacon and cheese. I went in the middle with sour cream, chopped gives, black pepper and some crumbled soft blue cheese.


Baked Potato Soup
(Makes 4-6 Servings)

3 large baking potatoes
about 3 Tbsp butter
1 sweet onion
1 Parmesan rind, whatever size you have in the fridge, optional
6 cups chicken or veggie stock
sour cream, chives, blue cheese to garnish 
 
Preheat the oven to 450 degrees F. Wash the potatoes and dry well, then prick each one with a fork and wrap in foil. Put on a rack in the middle of the oven and cook for about 1 hour 15 minutes. The exact time depends on the size of your potatoes, but to check, give them a quick squeeze, bearing in mind they’ll be hot: the potato should just give under your fingers. 
Remove from the oven then, when cool enough to handle, cut them into quarters. Leave to cool completely.

Peel and dice the onion. Melt the butter in a large saucepan over a medium-low heat and cook the onion for 10 minutes, or until soft. Cut the potatoes, skin and all, into chunks. Add the potato and Parmesan rind to the pan, season, then cook for 5 minutes. Add stock, bring to the boil, then reduce the heat and simmer for 30 minutes. 

Remove the rind, then purée the soup until smooth with a stick blender or in a blender. Return to the pan, check the seasoning, and thin with the remaining stock, if you like. Serve garnished with a dollop of sour cream, snipped chives and a pinch of black pepper. Delicious with crumbled Lancashire cheese and crisp, crumbled bacon on the side for the whole baked potato experience.


Notes/Results: Simple and satisfying. I think the tang of the sour cream and blue cheese are what elevate this soup, so I recommend them to garnish and stir into it. I would happily make this soup again. 


This soup gives me Fall Feelings so I am sharing it with IHCC this week.
 

Let's see who is here in the Souper Sundays kitchen this week!

Judy of Gluten Free A-Z Blog is here with a vegan Fall Potato Dill-Vegetable Soup and says, "I have used dill in potato salad before, so I decided to make a potato based soup. I just went with the flow of what I had purchased. I had potatoes, onions, garlic, zucchini, fresh dill and fresh kale- all from the organic farmers at the market!  The only vegetable I added to the soup from my refrigerator was some carrots."

Thank you to Judee for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter
Have a happy, healthy week!
 

Thursday, September 17, 2020

The Book Tour Stops Here: A Review of "Remedios" by Deborah Clearman, Served with Guacamole & Toasted Tortillas

It's been a couple of months since I have done a book tour review so I'm excited to be today's stop on the TLC Book Tour for Remedios, a new novel by Deborah Clearman. Accompanying my review is a recipe for a Guatemalan-style Guacamole, served with Toasted Flour Tortillas inspired by my reading.


Publisher's Blurb:

Fernando Granados is a university professor in financial trouble when a boyhood friend he hasn’t seen in thirty years reenters his life. Memo Galindo, now part of a notorious Mexican cartel, soon persuades Fernando to build a meth lab on his country property, just outside the ancient town of Remedios. Fernando’s strong-willed wife Sandra and their beloved 18-year-old son Félix each fall under Memo’s charismatic spell. The cascading family crisis plays out on a larger stage, from its roots in Guatemala’s civil war in the ’80s to corruption in the Guatemalan army and American DEA, in a country where even the forces of nature wreak vengeance.

Paperback: 228 pages

Publisher: New Meridian Arts (July 13, 2020)

My Review: 

I have never watched Breaking Bad, or Narcos or been that interested in television shows, movies or books about people caught up in the drug trade but I wanted to read Remedios because I was on the TLC Book Tour for Deborah Clearman's book of short stories Concepción and the Baby Brokers (see my review here). Although Remedios is a novel, like Concepción and the Baby Brokers, it is set in Guatemala and features a gritty look at people caught up in something dangerous. Fernando (Nando) Granados is a university professor with a wife (a previous student) he has never cheated on, children, and several brothers that live with them. Having overspent on a renovating and improving their large home, Nando was in bad enough financial trouble that he looks a large loan from a local loan shark and is getting desperate about how he will pay him back when a friend he hasn't seen in decades shows up. The last time Nando saw Memo Galindo, they were teenagers attending a political meeting that ended with the military shooting it up. Nando and his older brother escape but Memo is left behind and forced to become a soldier to save his life. There are rumors he is part of a dangerous Mexican drug cartel and when Nando offers him a place to stay on some rural family property, Memo soon has him looking the other way while he builds a meth lab there, disguised as a cleaning supply manufacturing business. Nando is desperate to pay off his debt and thinks he can keep himself and his family from getting their hands dirty. Memo has some ulterior motives and long-held grudges with Nando, and soon he is involved with his wife and getting his oldest son involved in the business with some disastrous consequences. 

Remedios is not a light nor happy read but it is a quick and compelling one. I found myself caught up in this story and shaking my head in dismay as the ramifications from bad decisions pile up. I also liked getting another glimpse of Guatemala over the past few decades from Clearman, who divides her time between there and New York. I look forward to her next book.

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Author Notes: Deborah Clearman is the author of Remedios (New Meridian Arts Literary Press, 2020), Concepción and the Baby Brokers and Other Stories Out of Guatemala (Rain Mountain Press, 2017), and Todos Santos (Black Lawrence Press, 2010). Her short fiction has appeared in numerous literary journals. She wrote and illustrated The Goose’s Tale for children.

Deborah is the former Program Director of the NY Writers Coalition, a nonprofit organization dedicated to offering creative writing workshops to disenfranchised populations throughout New York City. She has led writing workshops for seniors, the homeless, and adults in public housing, and since 2011 has led an ongoing weekly workshop for women and men in jail on Rikers Island. She lives in Manhattan and Guatemala.

Since her first visit to Guatemala in 1978, Deborah has been back many times, living for a year in the village of Todos Santos in 2001-2002. She continues to maintain a close connection to the country and her Guatemalan friends to this day.

Find out more about Deborah at her website, and connect with her on Facebook and Instagram.

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Food Inspiration:

There was a fair amount of food inspiration for a small book. Mentions included: soup, red wine, oranges, tortillas to wipe up sauce at mo0st every meal, fish, salad, brandy, avocado trees, fresh eggs, oranges, limes, onions, linked sausages, coffee, rice and beans, brandy, whiskey, lemon trees, chile rellenos, chicken and rice, steak, grilled shrimp, tamales, atole, mutton, fruit and Prosecco, sandwiches, candy bars, ice cream, cappuccinos, beans and tortillas, and McDonalds.

For my bookish dish, I looked up easy Guatemalan recipes and when Guatemalan guacamole appeared, I knew that's what I wanted to make. I have been craving guacamole and liked how most of the recipes I pulled up were pretty simple, most just relying on lime juice, oregano and white onion. I used the one from TasteForTravel.com for my starting point, adjusting the lime and salt to my tastes.

Guatemalan Guacamole 
Slightly Adapted from TasteForTravel.com
(Makes about 2-ish Cups)

  • 3 avocados, pits removed
  • 1 1/2 Tbsp white onion, finely chopped
  • 1 tsp dried Mexican oregano
  • juice of 1 lime or more to taste
  • 1/2 tsp sea salt or to taste

Mash avocados in a bowl with a fork until mostly smooth. stir in onion, oregano and lime juice. Taste and add salt to taste.

Notes/Results: I like how simple this guacamole is. Oregano is not an herb I typically put in my guacamole and I liked the addition as it pairs well with the lime and makes the flavor a bit more complex. The tortillas I used were small soft "street taco" style that I toasted over my gas burner and they were tasty but tortilla chips would also perfect.


I'm sharing this post with the Weekend Cooking event  being hosted by Marg at The Adventures of An Intrepid Reader. It's a weekly event that is open to anyone who has any kind of food-related post to share. You can see this week's post here.


Note: A review copy of "Remedios" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for my review and as always, my thoughts and opinions are my own. 
 
You can see the other stops for this TLC Book Tour and what other bloggers thought of the book here.

 


Sunday, September 13, 2020

Quick & Easy Chickpea & Pastina Soup with Lemon & Dill for Souper (Soup, Salad & Sammie) Sundays

I needed a quick no-effort soup this weekend and so I tossed together this easy Chickpea & Pasta Soup with Lemon & Dill from my pantry and fridge. 


You could easily add veggies or anything to this soup--like chicken or egg or even cheese but I was wanting a simple vegan soup that would be good for my allergy sniffles.


Chickpea & Pasta Soup with Lemon & Dill
By Deb, Kahakai Kitchen
(Makes 6 Servings)

2 Tbsp olive oil
2 stalks celery, chopped
3 cloves garlic
2 Tbsp dried shallots
1 tsp celery salt
6 cups non-chicken vegan broth mix or broth of choice
1 can chickpeas, drained
1 cup dry pastina or other small pasta of choice
1 Tbsp fresh dill, chopped
juice of 1 lemon, or to taste
salt and black pepper to taste

Heat oil in a large soup pot and add celery and garlic, sautéing for 4-5 minutes until celery softens. Add dried shallots and celery salt and cook another minute. Add the broth and chickpeas and bring to a boil. Reduce heat and cook for 15 minutes--until flavors meld and celery is tender. Add the pastina and cook according to package directions. 

Stir in dill and lemon juice, taste for seasoning and add salt and black pepper as needed. Serve and enjoy.

Notes/Results: Quick, easy and it hit the spot like a good vegan chicken noodle soup does. I love lemon and dill as they taste so fresh and light. This will make great lunches for my work week. I would happily make it again. 


Let's see who is here in the Souper Sundays kitchen this week!


Shaheen from Allotment2Kitchen brought Fresh Beans and Tomato Couscous Salad saying, "We had this Cherry Tomato Couscous Salad early on in the week when i time to extract myself away from the computer screen to potter a little longer in the kitchen to make lunch. It was not really much work, as couscous from a jar is effortless.  I am adoring the pop of colours coming from the cherry tomatoes from the garden."


Thank you to Shaheen for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

Have a happy, healthy week! 
 

You are invited to the Inlinkz link party!

Click here to enter