Things I Am Loving This Week

Time again for the Things I Am Loving This Week, those (mostly) food-related things that I am enjoying and want to share.

First up, I love, love, love Australian cookbook author Jill Dupleix (just type in her name on my blog search to see some of the several recipes of hers I have made and posted), and I found a UK version of her "Lighten Up: Light, Fresh, Modern, Healthy Food"--one of her cookbooks that I didn't have. It is full of lots of her simple recipes, on the healthier side like these little Paper-Wrapped Quiches--an easy and quick breakfast treat to love.

Dupleix says, "These little tarts don't need pastry at all. Instead, they cook in a scrunch of baking paper, so they are easier to make and lighter to take for office lunches, fast suppers and picnics."

Paper-Wrapped Quiches

"Lighten Up" by Jill Dupleix

(Serves 4 / Makes 8)

400g spinach, well washed (about 2 cups)

6 large eggs

100 ml (about 3.5 oz) milk

2 Tbsp freshly grated Parmesan or Gruyere cheese, plus 1 extra Tbsp

sea salt and pepper

2 Tbsp finely chopped chives or parsley

2 thick slices ham, diced

8 cherry tomatoes, halved

Cook the spinach in a dry non-stick pan over high heat until wilted, tossing well. Squeeze dry and set aside.

Heat the oven to 180 C (350 F). Cut eight 15cm baking paper squares. Line 8 deep muffin molds with the squares.

Beat the eggs with the milk, 2 Tbsp cheese, sea salt, pepper and chives. Scatter a little spinach and ham into each mold. Fill with the egg mixture. Top each one with two cherry tomato slices. Bake for 12 to 15 minutes until just set. Top with extra grated cheese. Eat warm or cold.

Notes/Results: These go together quickly and easily and taste great. I used some of the last of my giant wedge of sheep's milk etorki cheese, which melts perfectly, and smoked ham along with the spinach. I also used soy milk in place of the dairy milk since it is what I had on hand. These would also be great with a mix of sausage and peppers or some bacon and mushrooms too.

By now you must know how much I love a salty-sweet chocolate combination, so when I saw this Salty Dog Chocolate Bar from B.T. McElrath, made with "Butter toffee pieces in 70% dark chocolate and sea salt"--I had to try it.


It even comes with directions for eating: "You have a choice. Eat our Salty Dog Bar salt-side up and you're invited into its rich, dark chocolate charms, only to discover the spiky crunch of toffee and sea salt. Eat it salt-side down and feel how the sharp pops of salt ushers in notes of chocolate and caramel. So what's it going to be: mellow or bold? Or both?"

I felt it my responsibility to do extensive taste testing with this one and tried it several times each way--salt side up and then salt side down. Either way it is delicious--the dark chocolate has that perfect combination of crisp/creamy and a good level of salt, but I prefer the salt side up as I like having the creamy taste first and then ending on the crunch. That way both the salt and the toffee flavors and textures seemed to stand out a bit more and linger on the tongue. This could be a new favorite!

Finally, I love the kindness of fellow bloggers and making new friends. Spencer (aka "The Mouse") and his wife, ("The Cat") of Live2Eat Eat2Live Blog, are new bloggers who live in Hawaii, and I am getting to know them online through Souper Sundays. Recently they took a trip to Shanghai for some family business and were kind enough to bring me back a gift from their trip.

Spencer was nice enough to drop the package by Whole Foods this weekend where I was doing a demo, and I was excited and pleased to find some fun chopsticks and holders and some flowering tea. Flowering or blooming tea is a favorite of mine because not only do you get to enjoy a cup of delicious tea, but it is its own entertainment, as you wait to see the flower that appears out of the tightly-tied bundle of tea leaves. In this case it was a green tea with a light jasmine flavor and pretty white jasmine flowers.

As much as I appreciate the gifts, I love the thoughtful gesture even more and hope to get to spend some more time chatting with both the mouse and the cat sometime. ;-)

So that is what I am loving this week.

How about you? What things are you enjoying right now?

Chicken Chorba with Walnuts for Souper (Soup, Salad & Sammie) Sundays

Flipping through May's Food & Wine magazine, I found this recipe for Chicken Chorba with Walnuts, a healthy North African-style soup/stew. Made with just a few ingredients I had stocked in my pantry, I just needed to pick up some organic chicken thighs to make it. The recipe doesn't specify what to serve it with, so I made a quick batch of basic couscous and made my chorba with extra broth for a filling but not heavy dinner.

You can find the recipe in the May 2010 issue of Food & Wine or online here.

Food & Wine says, "The chicken in this saffron-and-ginger-scented chorba (the North African name for soup) is an excellent source of protein, while the walnuts are packed with antioxidants and omega-3 fatty acids, superheroes for the heart."


Chicken Chorba with Walnuts
Edmond Orsoni, Food & Wine, May 2010
(Makes 4 Servings)
Active Time: 20 min / Total Time: 1 Hr

1/3 cup walnut halves
1 tablespoon extra-virgin olive oil
Eight 3-ounce, skinless bone-in chicken thighs, trimmed of excess fat
Kosher salt and freshly ground pepper
1 onion, halved and thinly sliced
2 garlic cloves, finely chopped
1 1/2 teaspoons chopped fresh ginger
1 cup low-sodium chicken broth
1/4 teaspoon ground cumin
Small pinch of saffron threads
1 tablespoon chopped cilantro

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast in the oven for 8 minutes, until fragrant. Let cool.

In a large, deep skillet, heat the olive oil until shimmering. Season the chicken thighs with salt and pepper and cook over moderately high heat, turning once, until lightly browned on both sides, about 8 minutes total. Transfer the chicken to a plate. Add the onion, garlic and ginger to the skillet and cook over moderate heat until tender, about 6 minutes. Stir in the broth, scraping up the browned bits from the bottom of the skillet. Add the cumin and saffron.

Return the chicken with any juices to the skillet and bring to a simmer. Cover and cook over low heat until the chicken is tender and cooked through, about 30 minutes. Transfer the chicken to shallow bowls. Season the broth with salt and pepper and spoon it over the chicken. Sprinkle with the walnuts and cilantro and serve.

Make Ahead: The chicken and broth can be refrigerated overnight. Sprinkle with the walnuts and cilantro just before serving.

Notes: One Serving 305 cal, 16 gm fat, 2.7 gm sat fat, 5 gm carb, 1 gm fiber.

Notes/Results: Simple and good. I love anything with ginger, garlic and cumin, and the saffron adds a touch of flavor and nice color. The onions and chicken were tender and well-flavored and I liked the crunch of the toasted walnuts. I made just a few changes--the skinless organic chicken thighs I found were boneless (the recipe called for bone-in) so I cooked them a little less time. I toasted my walnuts in a pan since I was at the stove anyway and didn't want to heat up the oven, and I wanted more broth so I doubled the garlic, ginger and spices and added about 2 1/2 cups of the chicken stock. This would also be nice with more veggies and maybe a hint of something spicier than the extra black pepper I added, but still very good for a nourishing dinner.

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

Yenta Mary from Food Floozie is back this week with a vibrant Exotic Fish and Vegetable Stew. She says, "While this photo is, indeed, representative of the dish, it really and truly does not do it justice. The fish, artichoke hearts, tomatoes and olives are all in evidence; but sadly, the vibrancy just did not translate well .... Your home will smell amazing, exceeded only by the taste of this exotic stew."

And another gorgeous hearty stew-like dish from Christine at Kits Chow, this Cantonese Braised Short Ribs with Chu Hou Sauce. Christine says, "This is a homey, Cantonese dish that everybody loves. The beef is usually braised in an earthenware casserole but a slow cooker or dutch oven works just as well. I make a big batch and freeze the stew in individual servings. Need a quick bowl of noodles? How about soup noodles with braised beef. Or eat the beef stew with hot rice. Ladle the gravy over it and you have a very satisfying meal."

A new face at Souper Sundays is Debbie from Debbi Does Dinner...Healthy & Low Calorie, joining us from Minnesota and here with a Chunky Chili to share. She says, "This is one of my original chili recipes. This was before I experimented with different flavors and spices. I have many, many chili recipes I like to make but this one is simple and is very good. It uses the chili packet. Actually, this time, I put two chili packets in here. It needed more flavor and I wasn't in the mood to deal with chili powder and spices." Welcome Debbi!

Reeni from Cinnamon Spice & Everything Nice is here with a classic comfort bowl, Broccoli Cheddar Cheese Soup. Reeni says, "I have a recipe for a deliciously simple soup today: Broccoli and Cheddar Cheese. I ate Panera's Broccoli Cheddar Soup for lunch the other day and while it was totally satisfying at the time I wanted more! So much so that the very next day I adapted this Food Network knock-off. Although it is similar to Panera's it isn't an exact rendition. My version is thicker and has a stronger, fresher broccoli flavor compared to Panera's. It's every bit as good as Panera's if not better, and totally satisfied my every craving."

Kim from Stirring the Pot has been having fun cooking up a storm with a new cookbook, "Home Cooking with Trisha Yearwood" and she made this beautiful Strawberry Salad from it. Kim says, "A crunchy topping is made from crushed ramen noodles, sunflower seeds, and sliced almonds. A combination of romaine lettuce and spinach is topped with sliced strawberries, Parmesan cheese, the crunchy topping; then drizzled with a gorgeous dressing made of red wine vinegar, canola oil, sugar, minced garlic, and paprika. Crunch, sweet, tangy, deliciousness! I could quite literally eat this salad every day!"

And Kat from Our Adventures in Japan is here with a simple, delicious Tofu Salad. She says, "Friday, it rained for most of the day, so I stayed indoors. Not having moved around much during the day, I wasn't too hungry when it came to dinner time. I ended up making something easy and light.Tofu Salad. Instead of the usual shoyu based dressing, I used Chinese Chicken Salad dressing. The results...delicious. I think we'll be having this salad version as the weather starts to warm up."

Natashya from Living in the Kitchen with Puppies has a flavorful salad to share, made easy with a rotisserie chicken. She says, "Chutney Chicken Salad is mild and sweet and delicious, wanting only a while to rest in the fridge while you go on and tend to other matters. A very agreeable salad indeed. You should use the yellow curry powder which is somewhat mild and creates a great color."

So there we go--a bevy of yummy soups and salads this week. Thanks to all who joined in. If you have a soup, salad or sandwich that you would like to share, click on the Souper Sundays logo on the side bar for all of the details.

Happy Mother's Day to all the Mom's out there.

Have a great week!

Berry-B-Good Tea: An Antioxidant Boost in a "Simple Saturday Sipper"

This week's Simple Saturday Sipper is an easy, healthy and refreshing drink that is full of nutrients and antioxidants from the blueberries. Berry-Be-Good Tea is from "Yogi in the Kitchen: More Than 100 Enlightened, Delicious, Healthful Recipes for Body and Soul" by Elaine Gavalas, M.A., M.S. Besides those free-radical fighting antioxidants, blueberries are packed with vitamin C, manganese and fiber. Here they are combined with the herbal tea of your choice, lemon juice, honey and ice for a delicious drink.


Berry-B-Good Tea
"Yogi in the Kitchen" by Elaine Gavalas, M.A., M.S.
(Serves 2)

1 1/2 cups spring or filtered water
1 bag mint herb tea, hibiscus herb tea, or decaf green or black tea
2/3 cup fresh (or frozen and thawed) berries (such as strawberries, raspberries, or blueberries)
1 Tbsp fresh lemon juice
3 Tbsp honey
6 ice cubes

In a medium saucepan, bring the water to a boil. Drop in the tea bag. Remove the saucepan from the heat. Cover and let the tea steep for 5 minutes. Remove the tea bag and discard. Refrigerate the tea for 1 hour.

Place the berries in a blender and blend until smooth. Add the tea, lemon juice, honey, and ice cubes and blend until smooth. Serve immediately.


Notes/Results: Cold, lightly sweet (I reduced the honey down by half), and flavorful from the tea and fruit, this is a simple drink, perfect for a busy day. For the tea I used an herbal rooibos blend of hibiscus, orange peel, burdock and red clover. Although you can use any fresh or frozen berry or mixed berries, I kept it simple with frozen wild blueberries from the big bag in my freezer. Be sure to cool the tea down well before using, and if you want the drink thicker and slushier, you can use the berries frozen instead of thawed.A simple pleasure that I would make again.

Speaking of simple pleasures, there is nothing like a big shallow shipping box with crinkly packing paper to keep Max entertained for hours. (Of course he made time to stop and pose for this picture). I haven't tossed a Max photo into a post for quite some time--so here is one for his fans. ;-)

Happy Weekend!

Mark Bittman's Breakfast Bulgur with Mango, Cherry & Almond--Breakfast (or Dinner!) in Bed

I fully intended for this dish to be Breakfast in Bed, our theme this week at I Heart Cooking Clubs, but a week full of planning and prepping for a big wellness event where I was leading activities and giving a healthy eating presentation meant long days, running all about, meals on the go and not much in the way of cooking. We pulled the event off perfectly today and it was a huge success, but I found myself exhausted when I finally made it home and I longed for nothing more than to put on my jammies, eat something nourishing and crawl into bed.

So my planned healthy comfort food breakfast in bed, Mark Bittman's Breakfast Bulgur with Mango, Cherry & Almonds, became the perfect breakfast for dinner in bed. I wanted something simple and nourishing and although I have used bulgur frequently for salads and side dishes, I have never done a sweet or breakfast version. To top my bulgur I had some leftover dried cherries from my fabulous etorki risotto (below), a fresh mango in the fridge and some sliced almonds in the freezer. I stumbled in the door, put the kettle on as I unloaded all my gear, and changed into my jammies while the bulgur sat soaking. Then all I had to do was get the breakfast tray down, grab a flower from the hibiscus bush in my front yard, chop up the mango, and make a cup of herbal tea until the bulgur was ready. In just under 30 minutes it was all ready, I snapped a couple of quick pictures, pulled out the new Charlaine Harris book that I bought this week but have not been able to even open yet, and climbed into bed for 30 minutes of relaxation and nourishment. Ahh, bliss! Afterward I even had enough energy to write up this post. ;-)


You can find this recipe in Bittman's "Food Matters" on pages 166-167.

Bittman says, "Two of my favorite breakfast grains are couscous and bulgur. Neither requires cooking (they both steep like tea), so they're perfect for even the busiest morning--and really tough to screw up. Both take perfectly to fresh or dried fruit, nuts, and a drizzle of maple syrup or honey; milk is optional. You can also take this in a savory direction, adding leftover sauteed mushrooms along with bits of sausage, chopped ham, or bacon."

Breakfast Bulgur with Mango, Cherry & Almond
"Food Matters" by Mark Bittman
(Serves 4)

Use 1 cup of any grind of bulgur, with 2 1/2 cups boiling water. Stir once and let sit. Fine bulgur will be tender in 10 to 15 minutes, medium in 15 to 20 minutes, and coarse in 20-25. If any water remains when the bulgur is done, put it in a fine mesh strainer and press down on it, or squeeze the bulgur in a cloth. Fluff with a fork and add fruit, nuts, and honey, if using. (Bittman recommends 1 cup fresh fruit, 1/4 cup dried fruit and 1/4 cup chopped nuts)


Notes/Results: Very good--I like the chewy texture and slightly nutty taste of the bulgur and the combination of the tart dried cherries, sweet creamy fresh mango and the crunch of the sliced almonds, along with the splash of vanilla almond milk and drizzle of local honey was delicious. I added the dried cherries to the bulgur before pouring in the hot water so they would soften up and become plump and juicy. Once the bulgur stopped cooking at about 20 minutes, I put it through a strainer to remove the rest of the water, then added my toppings. Quick, easy, healthy comfort food--no matter when you eat it. I will make this again. In fact after a bit of a sleep-in tomorrow, I am planning to heat up the leftovers and climb back into bed for a bit before rejoining the real world. ;-)

BTW--I would be remiss if I didn't tell you that bulgur is a very nutritious grain. A cup is about 150 calories and has 8 grams of fiber, B vitamins, and minerals like manganese and iron. ;-)

You can see how the other IHCC participants enjoyed their breakfasts in bed by going to the post (here) and following the links.

Happy end of the week!

Playing with Cheese--Etorki Prosciutto & Tart Cherry Risotto and a Grilled Etorki, Spicy Capocolla & Dark Cherry Jam Sandwich

The usual "Things I Am Loving This Week" post will be back again next week. This week, I bring you...Cheese!

So about that non-dairy thing I have been doing for my allergies...well I took a break. It was two words that did me in...two of the best words in the English language--Free Cheese! How could I possibly turn down the offer to sample some wonderful cheese, especially when it came from my friends at Ile De France and it gave me the chance to try an unfamiliar cheese. With many different kinds of cheese to choose from, I went for the Etorki, a rustic sheep's milk cheese with a long history. I was happy to open the box and pull out a huge chunk of this unique cheese, plenty for eating with some good bread, and more than enough to create a couple of recipes to enjoy it in.

The Ile De France website says, "Etorki, which means “origin” in Basque, is a pasteurized sheep's milk cheese that has been produced in the heart of the Basque region of southwestern France for over 4000 years. The cheese is made from local sheep's milk in Mauléon, in the Atlantic Pyrenees. More specifically, Etorki is made from the milk of black- or red-faced Manech ewes. This breed has lived in the region for thousands of years and produces superb milk. The ewes' milk is exceptional, but there is only a scant supply: It takes 22 ewes to provide the same amount of milk obtained by the milking of a single cow. A total of 6 gallons of milk is needed to produce one wheel of Etorki. The scarcity of ewes' milk and the limited milking season – December to July – offer a partial explanation for the higher price of cheese made from sheep's milk in comparison to that made from cow's milk. And Etorki is composed of over 98% ewes' milk."

Etorki is described as "smooth, velvety texture and rich, hazelnut (almost burnt caramel-like) flavor. Its aroma is sweet and buttery, and the cheese is voluptuous on the tongue. Because of its supple texture, Etorki is perfect in recipes calling for grated or melted cheese. According to tradition of the Basque shepherds - Etorki should be served with black cherry jam on top. Etorki is a popular choice for cheese platters (Serve with pickles, spicy olives or cured meats), but it is equally good in a salad made with yellow apples and sweet pepper preserves, with Bayonne ham and Espelette pepper, or in a terrine with eggplant. All Pyrenees cheese go well with apples and pears and make a great picnic or lunch cheese."

The delicious and creamy etorki seemed perfect for a risotto and I liked the idea of pairing it with cherry, so I decided to make a rich cheesy risotto with dried tart cherries and salty little chunks of prosciutto.

Etorki, Prosciutto and Tart Cherry Risotto

by Deb, Kahakai Kitchen

(Serves 4)

5 cups low-sodium chicken stock
2 tablespoons butter
2 shallots, diced
1 1/2 cups Arborio rice

1/2 dried tart cherries
1/2 cup dry white wine

4 oz thick cut prosciutto, chopped

1 Tbsp fresh thyme leaves
3/4 cup grated Etorki cheese (or other sheep's milk cheese)
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper

In a medium saucepan, bring the stock to a boil over medium-high heat, then hold at a simmer.

In a large, heavy saucepan, melt 2 tablespoons butter over medium-high heat. Add the shallots and cook until they are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter, then add the dried cherries and wine. and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 25 minutes. Remove the pan from the heat. Stir in the prosciutto, (reserving about 2 tablespoons for garnish), thyme and cheese, then season to taste with salt and pepper. Transfer the risotto to a serving bowl, sprinkle with reserved prosciutto and serve immediately.

Notes/Results: Wow! I was happy with the way this turned out. The combination of the sweet, buttery cheese with the slightly tart cherries and the smoky, saltiness of the prosciutto was excellent. Etorki has a high butterfat content--it makes about 33% of the total weight of the cheese, making this an indulgent dish and very satisfying. I would make this again.

I had enough etorki to create another recipe and loved the Basque-Style Grilled Cheese with Etorki, Piquillo Peppers and Chorizo that Natasha at 5 Star Culinary Adventures made with her cheese. This cheese melts so well that a grilled cheese is perfect for it so I had to make my own version. Still on my cherry pairing kick, I found some dark cherry jam (just like the Basque shepherds recommend!), and used some leftover capocolla (a slightly spicy cured meat) for a little kick.

Grilled Etorki, Spicy Capocolla & Dark Cherry Jam Sandwich

by Deb, Kahakai Kitchen

(Makes 1 Sandwich)

2 tsp butter
2 slices good crusty bread
slices of Etorki, enough to cover bread
3-4 slices capocolla (or prosciutto or other cured meat)
1 Tbsp dark cherry jam

Heat grill pan over medium-high heat. Lightly butter one side of each of the bread slices. Place cheese on the unbuttered side of one slice of the bread and top with capocolla. Spread jam on unbuttered side of other slice of bread and place on top of cheese and meat forming sandwich. Place in pan and grill until nicely browned on the bottom, flip sandwich over, and cook until the other side is browned and the cheese is melted.
Notes/Results: YUM! The sandwich was delicious. The dark cherry jam added a nice sweetness and it blended well with the smooth, slightly nutty cheese and lightly spicy meat. I used a fresh boule, which toasted up perfectly and the sandwich had that perfect crisp outside, oozy inside combination. This one is a winner too.

I enjoyed both the goats milk cheese and the Camembert I tried from Ile De France but the etorki is my favorite so far. It is "swoon-worthy" and well worth breaking my non-dairy goals for! ;-) Thanks to Ile De France for sending it to me to sample.

Mark Bittman's Curry Soup Noodles--for Souper (Soup, Salad & Sammie) Sundays and the Spice Caravan at IHCC

This hearty soup with a kick, Mark Bittman's Curry Soup Noodles is doing double-duty for Souper (Soup, Salad & Sammie) Sundays and for our "Spice Caravan" theme this week over at I Heart Cooking Clubs. With thick noodles in a coconut milk soup broth flavored with turmeric, coriander, tamarind paste, red chili paste and lemongrass, it fits the bill nicely for both.

The recipe can be found in Mark Bittman's "The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home" on page 125.

A dish that combines the style of Chinese soup noodles with the flavors of Indian curries. This version, made entirely with fresh ingredients, is probably superior to any you've had at a restaurant.

Curry Soup Noodles (Malaysia)

"The Best Recipes in the World" by Mark Bittman

(Makes 4 Servings)

3 garlic cloves, peeled

3 shallots, peeled

1 (1 1/2-inch) piece fresh ginger, peeled

2 fresh chilies, preferably Thai, stemmed and seeded or hot pepper flakes to taste

1 Tbsp tamarind paste, optional

2 tsp ground turmeric

2 tsp ground coriander

2 Tbsp corn, grapeseed, or other neutral oil

1 lemongrass stalk, trimmed and smashed

1 quart beef, chicken, or vegetable stock, preferably homemade, or water

salt to taste

1 pound fresh Chinese egg noodles

1 1/2 cups bean sprouts, trimmed (I used snow peas instead)

1 cup coconut milk

4 hard-cooked eggs, sliced

1/2 lb tofu, pressed and sliced

1 cucumber peeled, cut in half, seeds removed, and sliced

(I added 1 lime, cut into thick wedges)

Put the first 7 ingredients in a food processor or blender and process until pasty. Put the oil in a large saucepan over medium-high heat. Add the curry paste and cook until fragrant, about 1 minute. Add the lemongrass and stock and bring to a boil. Lower the heat and simmer, uncovered, for 15 minutes.

Meanwhile bring a large pot of water to a boil and add salt. Add the noodles and bean sprouts and cook, stirring occasionally, just until the noodles are tender, about 3 minutes. Drain and transfer the noodles and bean sprouts to large serving bowls.

Add the coconut milk to the curry soup and cook, stirring occasionally, for another 5 minutes. Remove from heat and divide the soup among the bowls of noodles. Top the noodles with the eggs, tofu, and cucumber and serve.

Notes/Results: Very good--hearty and filling with lots of flavor and some kick from the spice. I mostly kept the recipe the same, substituting some snow peas from my CSA box for the bean sprouts (not a bean sprout fan), and adding some chopped cilantro on top. I used chicken stock for the base, lite coconut milk to cut some of the fat, and sambal oelek (red chili paste) for the Thai chilies. Wanting to keep my shopping down to one store, and not finding good fresh Chinese noodles, I subbed some regular fresh egg pasta. This was good with the tofu and egg but it would also be good with chicken or shrimp. I noticed that you don't really see the bright golden broth in the pictures because it is underneath all of the noodles, but trust me it is there. Good spicy comfort food--I would make this again.

You can check out the spice-filled dishes the other IHCC participants made this week by going to the IHCC website here and following the links.

Now let's take a look in the Souper Sunday kitchen and see who is here this week:

The multi-talented Joanne from Eats Well With Others is here with both a soup and a sandwich (we'll talk about the sandwich below). Her Caribbean Pumpkin Soup with Okra, is her entry for her fun Regional Recipes-Haiti event. Joanne says that this soup is the "vegetarian version of Joumou, a Haitian pumpkin soup, that I found in The Tropical Vegan Kitchen. I decided to add some okra into it because okra is prominent in French Creole cuisine. And because I saw it at the Farmer's Market and couldn't resist."

A warm welcome to Yenta Mary from Food Floozie, joining us from Michigan and making her first appearance at Souper Sundays and here with a Curried Lentil Soup. A shopping trip to a local Indian market yielded all kinds of treasures. She says, "And so, what did I make with my purchases of red lentils and coconut milk??? Why, a fabulous lentil soup with spinach, of course! I served the soup with some paneer-filled parathi and a fabulous snack mix that Jeremy had picked out for me, which I happily stirred into my soup; it had lots of crispy nibbly things and some raisins and just a hint of spice ... sigh ... and perfectly complemented the soup." Nice to have you with us Yenta Mary!

Christine from Kits Chow made a classic this week, she says, "I have been making Senate Bean Soup from a recipe I found in a cookery book on American food. It is a delicious soup but I wondered how it compared to the real thing. Then I thought, why don't I go to the source. I googled and found the recipe in the US Senate website. The bean soup is so famous that the recipe is posted there! They give two recipes. One is for five gallons of soup. Bean soup is on the menu of the Senate restaurant every day. It is a very popular soup and I can understand why. It is absolutely delicious."

Another new face this week is The Meal Planner from Meal Planning 101 who has this Creamy Dill Pasta Salad to share this week, modeled after a favorite coffee shop side dish. She says, "Probably my favorite pasta salad of all time. But then again I am both a lemon and a dill lover. The freshness of the lemon juice is lovely and the dressing isn't too heavy with a ton of mayo. I like the more tangy flavor of the sour cream.I like using the tri-color rotini because it makes for a prettier salad, but you could always use regular or even whole wheat to bump up the fiber and protein. I've even used the smaller version of penne called pennette and that worked wonderful as well." We are happy to have you with us and hope you "plan" to join in more Souper Sundays! ;-)

It's so nice to have girlichef back at Souper Sundays and here with Mark Bittman's Spicy Pork Salad. She says, "This was another quick and easy idea from Kitchen Express. I actually changed to salad part up a bit so I wouldn't have to run to market, but the Spicy Pork part, that stayed the same. Thin pork chops coated in a spicy yet sweet and oh so flavorful rub will grill up super quick and add a lot of flavor on top of a simple tossed salad! Of course, you could use this rub on any cut of pork (or chicken, etc) with delicious results!...a great, quick salad that will let you get back outside to enjoy the beautiful day!"

Natashya from Living in the Kitchen with Puppies also jumped on the Bittman bandwagon with his spicy Houria--Spicy Carrot Salad. She says, "What to do with a big bag of carrots, part one, is this great spicy carrot salad, Houria! Now you know that if I made it, it is over-the-top spicy - but you can control your own spice by adding the harissa slowly to taste.
Great for grill night as it can be made ahead, I think the leftovers would also be great on a burger or in a wrap. Delish! Only 8.5 lbs of carrots to go...Great with grilled meats! Especially Greek, Middle Eastern, North African or similarly spiced fare."

Another newbie to Souper Sundays this week, Priya from Mharo Rajasthan's Recipes, joining us from Rancho Cucamonga, California, with a healthy Quinoa and Apple-Raisin-Almond Salad. She says, "Lately, so many of you have been tempting and inspiring me, cooking with with Quinoa, that I had to cook with it and taste it. So, here is one of my very first quinoa recipe taken from "Family Fun" magazine (edition May 2010). I was reading at my son's math's class waiting room :) I had prepared it when one of my very good friends came for lunch yesterday. Even they had never tasted or actually even heard of quinoa. It was liked by all. :)" Welcome Priya!

And our final new face sliding into the round-up just minutes under the wire, is Nithu from Nithu's Kitchen with two salads to share. First up her Spicy Fruit Salad about which Nithu says, "This is an easy to make yummy salad. This is bit different from the usual salad I make. Here, I used red chilly powder instead of pepper powder. This addition gave a fine colour when it got mixed with the fruits. The fruit salad looked colourful as well it tasted too good."


And for her second dish, a healthy Cauliflower and Orange Salad, she says, "This cauliflower salad is the one which I make often. But this time, I added few veggies extra. With all those additions, it tasted all the more yum." Thanks for joining in this week Nithu.

Kim from Stirring the Pot made a plethora of Ellie Krieger recipes from her "So Easy" cookbook, including this tasty sandwich. She says, "The sauce on Ellie's Asian Chicken Wrap is genius and will take the blah's out of your normal everyday brown bag lunch. Ellie makes a delicious, spicy, slightly sweet, Asian-inspired sauce that really jazzes up any plain old sandwich. Best of all, these wraps can be made ahead and are even better the next day. I have a feeling this will be my husband's new favorite lunch box treat."

Joanne from Eats Well With Others also has a sandwich this week, taking a classic sandwich to a whole new level with this Roasted Plantain and Peanut Butter Sandwich. Joanne says, "I found myself craving a good old peanut butter sandwich (no surprise there). The roasted plantain and PB combo is something that I've been thinking about for a while now. It's an adult version of the classic PB+banana that we all know and love. Something that tastes familiar and yet not. And by this I mean, absolutely amazing."



A nice full kitchen this week with of lots of delicious dishes from old friends and new. Thanks to everyone who participated. If you have a soup, salad or sandwich that you would like to share, click on the Souper Sundays logo on the side bar for all of the details.

Have a wonderful week!

Mango Agua Fresca--A Healthy & Thirst-Quenching "Simple Saturday Sipper"

Having purchased several more sweet and juicy Maui mangoes from Whole Foods, and in need of my "Simple Saturday Sipper" for this week, I checked out the Whole Foods website to see what mango drink recipes they might have and found a simple recipe for a Mango Agua Fresca (here). I love agua frescas--so easy and light, and thought it would make the most of the fresh mango and also be perfect for the muggy day we were having. Not to mention it is also healthy, with the mangoes offering plenty of vitamins C, B6, and A, as well as potassium, antioxidants and some fiber too.

Whole Foods says, "This light, refreshing drink popularized in Central America is a terrific thirst quencher on a hot summer day. The trick with making agua fresca (Spanish for "fresh water") is to infuse the water with fruit essence without turning it into a smoothie or slushy drink. Feel free to experiment with other flavors such as strawberry, watermelon, cantaloupe and honeydew. This recipe was inspired by Maria Gonzales, a street food vendor and Whole Planet Foundation borrower, who lives in León, Nicaragua."


Mango Agua Fresca

Whole Foods Market

(Serves 2)

1 ripe mango, peeled, pitted and cut into chunks
1 1/2 cups cold water
1/2 teaspoon freshly squeezed lime juice
1/2 teaspoon agave nectar or honey, more or less to taste
Lime wedge and mint leaves for garnish

In a blender, combine mango and water and blend until smooth. Pour through a strainer into ice-filled glasses. Stir in lime juice and agave. Garnish with lime and mint, and serve.

Nutrition Per serving: (about 10oz/284g-wt.): 70 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 5mg sodium, 19g total carbohydrate (2g dietary fiber, 17g sugar), 1g protein


Notes/Results: Perfectly delicious. The natural sweetness of the mango is enhanced by the touch of honey, and the lime juice adds a nice bit of tangy flavor. In addition to the local mangoes, the limes and honey were local ingredients too--love that! ;-) Refreshing, light and very thirst-quenching, making it wonderful on a warm day. I will make this again.

Happy Saturday!