Wednesday, April 27, 2016

Omurice (Japanese Rice Omelette) for Food 'N Flix April Pick: Tampopo {#FoodnFlix}

April's Food 'N Flix pick is the 1985 Japanese 'noodle' or "ramen" western--Tampopo, hosted by Heather of All Roads Lead to the Kitchen, Food 'N Flix's founder. (See her announcement post here.) I had seem this movie several years ago but had forgotten much about it (other than remembering it was a bit of a farce in style) so a re-watching was due. I ordered the movie from Netflix early in the month but once again the month with its competing work project deadlines and house guests got the best of me and I am ducking under the wire with my entry as usual.


It's hard to explain Tampopo's plot(s) too much beyond the basics. A truck driver (Gorō) and his sidekick are on delivery and stop at a small family-run noodle shop and they save the owner's son from bullies. When the widowed owner Tampopo asks Goro for feedback on her ramen and he tells her it isn't good, she asks him to teach her and he decides to help the floundering business. Goro takes Tampopo to sample various competitors and brings in the "old master" to help with the broth, along with others who help remake her restaurant. The main story is mixed in with different vignettes about the relationship of love, sex, death, and food including a white-suited gangster who is VERY passionate about it. Similar to French comedy and farces, but with a mix of spaghetti western and Japanese humor, it is funny at times and bawdy at times, and it is subtitled, which means it won't likely be everyone's cup of tea but for the most part I really enjoyed it--both the original viewing and the re-watch, and it certainly does inspire thoughts of food and cooking. Truly a foodie feast for the senses.


There is actually plenty of food inspiration in Tampopo outside of the obvious (but crave-worthy) ramen. Sometimes there is a bit too much, especially if you look at the food and sex obsessed gangster and his woman who get a bit kinky with ingredients and who in the process did make me reconsider making an egg dish for this round...but oh well... ;-). At first I was going to make a simple veg-friendly garlic ramen, but I'm avoiding wheat at present and not wanting to substitute veggie or gluten-free noodles, I turned instead to a simple Japanese rice omelette (omurice) requested by the little boy (Tabo)--as in the picture in the bottom-left corner of the collage. It was a cute scene where a homeless man sneaks him into a kitchen to make him his request and I decided that I needed to give omurice a try.


Popular home cooking in Japan and even in some restaurants, Omurice is basically a Western-style dish and a merging of rice + ketchup + eggs into one. There are different ways of making it (it often includes chicken or other meats) but I decided to go with a meat-free variation of the omurice with inspiration from a few recipes, especially at Japanese Cooking 101 and Washoku*Guide. According to the different sites I looked at, you can either wrap the rice within the omelette or lay the omelette on top of the rice as they did in the film. I am not a big ketchup fan but if I do use it, I like a good curry ketchup so I used this recipe to flavor my rice.


Omurice (Japanese Rice Omelette)
By Deb, Kahakai Kitchen, With Much Inspiration & Tips from these recipes at Japanese Cooking 101 and Washoku*Guide
(Makes 1 Omurice)

Rice:
1 Tbsp olive oil
2 Tbsp sweet onion, finely diced
1 garlic clove, minced
1 cup cooked white or brown rice
1 1/2 Tbsp ketchup (I used curry ketchup)
1/4 cup frozen peas
salt and pepper to taste

Egg Crepe:
1 tsp olive oil
2 eggs
salt and pepper to taste 
parsley & extra curry ketchup to garnish

Heat oil in a small frying pan over medium heat and cook onion until translucent (about 2-3 minutes). Add garlic and cooked rice, mixing it into onion and cooking 1 to 2 minutes, until warmed through. Scoot rice to side of pan and add ketchup, cooking ketchup for a couple of minutes until it cooks down. 

Mix rice into ketchup well. Add frozen peas and cook for 2 to 3 minutes. Place rice on serving plate (mound into oval) and set aside. Wipe out pan if using for egg crepe.

Whisk eggs, salt and pepper together until well mixed. Heat small frying pan with oil. When hot, pour egg mixture onto pan and make a crepe-like thin round egg sheet or if desired, stir egg a bit with a chopstick to make it fluffy instead. Cover molded rice with flat egg sheet or fold egg and place on top of rice. Garnish with fresh parsley and extra curry ketchup. 


Notes/Results: Maybe not the prettiest dish I have made for Food 'N Flix and more than a little quirky (it fits the movie) but my first attempt at omurice is actually not too bad. Well, except for the unfortunate "curry ketchup belching incident" on top when the particular squeeze bottle I was using spit out too much ketchup mixed with air and smudged my design. Grr... I did try to pretty it up with parsley and some of my Japanese kitchen/dinnerware collected from numerous trips--where surprisingly, I never tried omurice. ;-) For me the curry in the ketchup and the garlic, onion and peas in the rice help the flavor considerably and keep it from tasting too much like white rice in ketchup. I chose to place my egg on top on my rice rather than wrap it, as in the movie because I thought the color on the plate with the rice and peas would be better than a mound of yellow egg that invariably I would not get looking too perfect anyway. This was easy to make, fun to try, and heck, if I have curry ketchup in the fridge, leftover rice, and I am between grocery shopping days, I would make it again!


The deadline for this month's Food 'N Flix event is tomorrow, Thursday, April 28th. Heather will be rounding up the entries shortly after on her blog. If you missed this month but like food, films and foodie films, join us for May when Coffee and Casseroles will be hosting The Witches of Eastwick. (I feel devil's food and cherry inspiration coming on...) ;-)

 
 

Sunday, April 24, 2016

Spicy Black Bean Soup with Cashew Cream, Red Pepper & Avocado for Souper Sundays and IHCC

This week at I Heart Cooking Clubs our theme is "Something to Eat on the Sofa"--Curtis Stone recipes suitable for couch eating. In my mind (and life), there are few things that I don't or won't eat on the sofa ;-) so this theme is pretty wide open. Having had house guests all week, I was looking for an easy and quick-to-make soup and Curtis did not let me down. I was going to make his quick curry noodles but since I had made kalua pork tacos for my sister and brother-in-law while they were visiting, I had leftover taco fixings and I thought they would make excellent additions to Curtis's Spicy Black Bean Soup


I made a few small changes to make this soup dairy-free and vegan and to use what I had on hand. (My changes are noted in red below.)


Spicy Black Bean Soup with Crème Fraîche
Adapted Slightly from CurtisStone.com
(Serves 4)

1 Tbsp olive oil (I used coconut oil)
1 shallot, coarsely chopped (I used 1/2 small sweet onion)
1 garlic clove, coarsely chopped
1 red jalapeño chile, seeded, chopped
1/2 tsp ground cumin (I used 3/4 tsp)
2 cups cooked black beans (I used 2 cans + 1/3 cup separated)
2 cups chicken stock (I used veggie stock)
salt and freshly ground black pepper
juice of 1 lime
1/4 cup crème fraîche (I used cashew cream with a pinch of salt and lime juice added)
1/2 small red bell pepper, seeded, finely diced
2 Tbsp chopped cilantro
(I added diced avocado, lime slices and corn tortillas toasted on the gas stove to garnish)
 
Heat a large pot over medium-high heat. Add the oil and shallot and sauté for 1 minute, or until tender. Add the garlic, jalapeño, and cumin and sauté for 1 minute, or until the garlic softens. Add the beans and stock and bring to the simmer. Simmer for 5 minutes to blend the flavors. 

In a blender, working in batches, puree the soup until smooth. Transfer the pureed soup to a medium saucepan and bring to a simmer over medium heat. (I added in 1/3 cup of cooked black beans here for texture.) Season the soup to taste with salt, pepper, and lime juice.

Ladle the soup into serving bowls, drizzle some crème fraîche (cashew cream) over the soup, garnish with the red bell pepper and cilantro (and other toppings as desired), and serve.
 


Notes/Results: A nice, simple black bean soup with just a hint of heat. I liked it the way it turned out but if you want something with more kick, I would add more jalapeño or add cayenne to the mix. I did add extra cumin because I love it. Since the base is so simple, I thin the toppings make the soup a bit more special. I liked the contrast of the sweet crunchy red bell pepper in the recipe and the bites of rich, creamy avocado that I added. Along with the cilantro and cashew cream (or crème fraîche from the recipe) and the grilled corn tortillas, it made for a satisfying couch dinner. I would make it again.



This post is linking up to the "Something to Eat on the Sofa" theme post at IHCC. You can see what couch-friendly dishes everyone made by checking out the picture links on the post.


Tina of Squirrel Head Manor joined me with an Orzo Salad with Tomato, Feta, and Basil for Souper (Soup, Salad, & Sammie) Sundays this week. She says, "There is something about a salad chock full of carbs, leafy greens, tangy feta cheese and fat grape tomatoes that commands attention. Here is another of Curtis Stone's recipes that we loved."

 
Yep, if you hadn't noticed, Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads or sandwiches and then a recap of (some, OK usually all of...) the entries on the following week  (If you are not familiar with Souper Sundays, you can read about of the origins of it here.)
 
Thanks to Tina  for linking up this past week!

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 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.
On your entry post (on your blog):
  • please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional). 





Have a happy, healthy week!
 

Thursday, April 21, 2016

The Book Tour Stops Here: A Review of "Aunty Lee's Chilled Revenge" by Ovidia Yu, Served with a Recipe for Chilled Soy Pudding with Fresh Mango Chunks

Aunty Lee is back! I'm happy to be a stop today on the TLC Book Tour for Aunty Lee's Chilled Revenge, the third book in the Singaporean foodie mystery series by Ovidia Yu. Accompanying my review is a recipe for Soya Bean Curd (Soy Pudding) with Fresh Mango Chunks inspired by the book. 


Publisher's Blurb:

Rosie “Aunty” Lee—feisty widow, amateur sleuth and proprietor of Singapore’s best-loved home cooking restaurant—is back in another delectable, witty mystery set in Singapore.

Slightly hobbled by a twisted ankle, crime-solving restaurateur Aunty Lee begrudgingly agrees to take a rest from running her famous café, Aunty Lee’s Delights, and turns over operations to her friend and new business partner Cherril.

The café serves as a meeting place for an animal rescue society that Cherril once supported. They were forced to dissolve three years earlier after a British expat killed the puppy she’d adopted, sparking a firestorm of scandal. The expat, Allison Fitzgerald, left Singapore in disgrace, but has returned with an ax to grind (and a lawsuit). At the café one afternoon, Cherril receives word that Allison has been found dead in her hotel—and foul play is suspected. When a veterinarian, who was also involved in the scandal, is found dead, suspicion soon falls on the animal activists. What started with an internet witch hunt has ended in murder—and in a tightly knit, law-and-order society like Singapore, everyone is on edge.

Before anyone else gets hurt—and to save her business—Aunty Lee must get to the bottom of what really happened three years earlier, and figure out who is to be trusted in this tangled web of scandal and lies.


Paperback: 368 pages  
Publisher: William Morrow Paperbacks (April 5, 2016)

My Review:
Aunty Lee is a fun and likable lead character, even with her being so "kaypoh" (always minding the business of others), she comes from a good place--wanting to nurture, feed and solve problems for friends and family. Not that she doesn't love gossip and takes a healthy dose of pride at being a few steps ahead of the police in her crime-solving efforts. In this book, an injured ankle has sidelined Aunty Lee from running her café and she is relying on her assistant/domestic helper Nina and business partner Cherril to run things, with lots of unsolicited opinions and input from Selina (Aunty Lee calls her Silly-Nah--I love that!), her step-daughter-in-law. When a mystery pops up involving the murder of American ex-pat demonized for putting down a puppy she adopted from an animal rescue society that Cherril was a part of, Aunty Lee is all too happy to step in, taking the dead woman's sister home with her in hopes that she will be able to discover secrets she might hold and solve the crime. A couple more deaths pile up but Aunty Lee, working with and around the local police, is there to assemble all of the ingredients, put the recipe together and solve the mystery.

As I pretty much do with all series, I recommend that you read the first two books before this one. It is possible to catch up and know what is going on without doing so but you will miss out on the backstory, the introduction of all of the characters and how the relationships have evolved within Aunty Lee's inner circle--Nina, Cherril and her husband Mycroft, stepson Mark and Silly-nah, Police Inspector Salim, and Commissioner Raja. The big mystery here is pretty easy to figure--out even the twists, as they often are in cozy mysteries, but there is good entertainment in getting there. For me the focus and pleasure of this series is in the food and the descriptions of life in Singapore, a place I spent time in several years ago for work. It's great fun to read the names of places that I visited and the foods I enjoyed, but even if you haven't had the chance to visit, Ovidia Lee's descriptions will make you feel like you have. Her descriptions of the food will make you hungry--it is impossible to read an Aunty Lee story without developing a craving for at least a few of the many meals cooked in the café or at Aunty Lee's home. If you love cozy mysteries, yummy food, and taking armchair trips with your reading, you will enjoy this series. I am looking forward to future books and more delicious foodie adventures with Aunty Lee. 


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Author Notes: Ovidia Yu is one of Singapore’s best-known and most acclaimed writers. She has had more than thirty plays produced and is also the author of a number of mysteries. She received a Fulbright Fellowship to the University of Iowa’s International Writers Program and has been a writing fellow at the National University of Singapore.

Connect with her through Facebook or follow her on Twitter.




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Food Inspiration:

Of course there is plenty of food to be found around Aunty Lee and her Peranakan café, Aunty Lee's Delights, especially Singaporean and Malaysian delicacies like her famous achar (pickles) and sambals (chili-based condiments), fried prawns and spicy mutton, nasi lemak (rice cooked in coconut milk and pandan leaf), prata (a roti-like pancake or flatbread),  juicy shrimp wontons, seafood noodles in lemongrass and garlic sauce, chee cheong fun (rice paste noodles rolled around shrimp and scallops and steamed), crispy youtiao (dough fritters) and moon cakes, just to name some of the tempting dishes


This series has inspired some delicious time in the kitchen for me already with a (still crave-worthy) bowl of Coconut and Salmon Laksa from the first book:


and Cherril's Ginger Lemongrass Doctail inspired by the second:
 
 
So, since we have had an entree and a beverage, it seemed like a good plan to make a dessert. I decided I should give soya pudding and mango a try. Described in the book as a "warm bowl of milky, sweetened bean curd and a dish of mango chunks..." and then later as a "delicate, sweetened tofu pudding." I did want to make a chilled version of soya beancurd instead of the warm one as I had a not-so-great experience with sweet warm beancurd in Singapore. In retrospect, I do think there were contributing factors to why I disliked it so much--I was there working long hours to certify a new training manager, running training classes all day, and I will admit, slightly (OK, really) hungover one morning from WAY too much beer and spicy chili crab at a dinner with some co-workers. A very nice partner brought me "breakfast"--a Styrofoam cup full of a warm, sweet syrupy liquid and chunks of tofu/bean curd mixed in with pieces of sweet canned fruit. I tried it, being polite and appreciating the gesture and then felt bad and pretended to eat and enjoy it when honestly, it made me gaggy between the warmth, texture, and cloying sweetness. (Side-note: A good rule of thumb if you really don't like something is not to pretend to like it too much lest you get it brought to you the next two mornings because of how much you enjoyed it!)


I am stubborn about retrying things I dislike and finding a way to prepare them so that I will enjoy them (and tastes do evolve), so reading online about a chilled version of soy pudding made me decide to make it as my book-inspired dish. A chilled version also makes sense with the title of the book and its namesake dish--Aunty Lee's Chilled Revenge, her newest creation, named because "People say revenge is a dish best served cold..." Aunty's Lee's Chilled Revenge used gelatin in a savory way, making a "tom-yam-flavored spicy seafood jelly made in her largest lotus flower mold and turned out onto a bed of watercress and surrounded by chunks of pineapple. Suspended in the cold blossom's savory pale yellow gel were chunks of crabmeat, prawns, scallops, and red, green, and orange filaments of sweet peppers, baby asparagus, and carrots." 
 
I used my gelatin in this simple 4-ingredient recipe for  sweet Soya Beancurd/Soy Pudding from seriouseats.com. It's as Aunty Lee says, "Sometimes getting successful results isn't a matter of stirring and applying heat all the time. Sometimes you have to step back and sit down and let things get cold enough for their true nature to show."

Soya Bean Curd (Soy Pudding)
From Yvonne Ruperti  via SeriousEats.com
(Yields Four 3/4-cup Servings)

3 cups good soy milk, divided
1 packet gelatin (about 2/12 tsp)
sugar or sweetener to taste (I used maple syrup)
1 tsp vanilla extract

Place 1 1/2 cups soy milk in medium saucepan. Sprinkle gelatin over top and let sit 5 minutes to allow gelatin to soften.

Heat soy milk over medium heat, stirring, just until gelatin dissolves (do not boil soy milk). Stir in remaining 1 1/2 cups soy milk and vanilla. Sweeten to taste. Pour into serving bowls and chill until set and very cold, 3 to 4 hours.


Soy Milk/Sweetener: The recipe notes to use your favorite soy milk and sweeten to taste based on how sweet it is. I used a locally-made organic soy milk that is a little thicker (I thought it would be good for pudding) and has a natural sweetness to it. I used about a tablespoon of maple syrup and it was plenty.


Notes/Results: A slightly sweet and very mild creamy pudding, a bit like a posset or pots de crème. Probably not enough flavor for me to love on its own, but quite nice with fresh fruit like the cold mango, or perhaps some berries or bananas. I definitely think for this type of pudding, chilled works best for me rather than the warm soya bean curd described in the book. Overall I liked it and would try it again--maybe with some different flavorings to jazz it up a bit more. 


Aunty Lee's Chilled Revenge is my seventh entry for the Foodies Read 2016 event. You can check out the April Foodies Read linkup, hosted by Heather at Based on a True Story, to see what foodie books that everyone is reading this month.
  



I will be linking up this review and recipe to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "Aunty Lee's Chilled Revenge" was provided to me by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.

You can see the stops for the rest of this Book Tour and what other reviewers thought about the book here.


 

Sunday, April 17, 2016

(Creamy) Hard-Boiled Eggs Masala and 5 Favorite Madhur Jaffrey Recipes for Souper (Soup, Salad, & Sammie) Sundays and IHCC

So, it's Sunday and you are probably wondering why I am featuring egg curry and not a bowl of soup. Well, it's been a crazy week, I am seriously behind on a work deadline as well as a school test deadline and I have house guests on the way. So we are going to call Madhur Jaffrey's Hard-Boiled Eggs Masala, a soupy curry and combine my Souper Sundays and I Heart Cooking Clubs posts into one.
 


This week we are featuring Madhur Jaffrey at our Monthly Featured Chef Event at I Heart Cooking Clubs. It's our chance to go back in time and as a group, cook the recipes of one of our previously featured chefs. We cooked with Jaffrey from October 2012 through March of 2013. What I like most about her is knowledge of cooking, her sheer number of recipes--Indian and also the cuisine of Southeast Asia, her many veg-friendly dishes, and how she blends cooking classic ethnic dishes with bringing spice and flavor to non-Indian recipes like mashed potatoes, omelettes and French toast. Her books are full of hidden treasures and she makes it possible for me to get my Indian food fix easily at home. 
 

I have become a fan of curries with hard-boiled eggs lately and Jaffrey has plenty to choose from. I was torn between two recipes, Hard-Boiled Eggs in a Spicy Cream Sauce and Hard-Boiled Eggs Masala. I ended up going the masala route, but as I was finishing it up and tasting I decided that it was good but not quite what I wanted. Having leftover cashew cream from last week's soup, I decided to add it along with veggie broth to keep it from being too thick. So this ended up being a bit of a mashup of both recipes and it made for a tasty and easy dinner when served with some brown basmati rice.

(Creamy)Hard-Boiled Eggs Masala
Slightly Adapted from Madhur Jaffrey's Quick & Easy Indian Kitchen
(Serves 2-4) 

1/2 tsp cayenne pepper
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp fresh lemon juice
3/4 tsp salt, or to taste 
fresh ground black pepper, to taste
2 Tbsp vegetable oil
1/2 tsp cumin seeds
5 Tbsp onion, peeled and finely chopped (I used 1 medium sweet onion)
1 Tbsp fresh ginger, finely chopped
1 cup canned tomato, chopped (I used 1 can fire-roasted tomatoes)
1/4 tsp sugar (I used coconut sugar)

(I added 1/2 cup cashew cream)
(I added 1 cup veggie broth)
3-4 Tbsp fresh cilantro
4-6 hard-boiled eggs, peeled and cut into halves lengthwise


Combine cayenne, turmeric, ground cumin, coriander. lemon juice, salt, black pepper, and 1 tablespoon water in small bowl. Mix.

Put oil in medium-sized, nonstick pan and set over medium-high heat. When the oil is hot, put in cumin seeds. Ten seconds later, add onion and ginger. Stir and fry till onion turns medium brown. Add the spice paste, stir, and cook for 15 seconds. Now add tomatoes and sugar and bring to a simmer.

Cover and simmer gently for 10 minutes. Add cilantro. Stir once or twice. Lay the cut eggs in the sauce and spoon more sauce over them. Cover and simmer gently for 2-3 minutes. Serve with rice,or toasted naan, or other bread.
 

A Note About Eggs: I am always looking for the easiest way to peel them and this method of bringing the water to a boil, then carefully lowering the eggs in and cooking them until desired 'doneness'--putting them in ice water to shock them and then cracking them against each other in the bowl and letting them set for a few minutes, results in the easiest peel eggs ever. This is the third time I have used this method and I can't see trying anything else. Look at the photo below--how good the eggs look and the large size of the peels--they slide off so easily. 

 
Notes/Results: Rich and creamy with a nice bit of heat, this is a tasty curry--very hearty and satisfying with the eggs and the addition of the cashew cream. I suppose that adding it made it similar to the Hard-Boiled Eggs in Rich Moghali Sauce that I featured in my favorite Jaffrey recipes below but there is just something irresistible to me about a good creamy curry paired with eggs, so I am happy that I made the change. If you don't want to make cashew cream and want a similar result, you could certainly use coconut milk. This curry hit the spot--I would happily make it again. 


Because it's always fun (and hunger-inducing) to go back and savor food memories, here are some favorite dishes I have cooked with Madhur Jaffrey. It was surprisingly difficult to narrow down my Jaffrey recipes--I LOVE Indian food and made so many really wonderful dishes with Madhur--but I stayed strong and cut it off at five. So these are the recipes I made again, am still craving, or just kept thinking about, long after they were finished.

Yep, the egg dish that hooked me on egg curries is the recently posted scrumptious Hard Boiled Eggs in Rich Moghali Sauce from 100 Weeknight Curries. Such a great blend of flavors and the creamy curry sauce is completely indulgent. 



I loved the Spicy (Roasted) Cashews from Madhur Jaffrey's Spice Kitchen--although I found them more savory than spicy (up the cayenne to your tastes and heat preference). Pretty darn addicting--especially when warm.



My vegan version of Jaffrey's Muligatawny Soup from 100 Weeknight Curries was another favorite--great flavors and completely satisfying. 



I love a good lassi and the Pale Green, Spicy, Minty Lassi from Madhur Jaffrey's Quick & Easy Indian Cooking was refreshing and unique--perfect for a hot day. 

 

My final pick for my favorites list is the Indian Mashed Potatoes or (Mash Aloo) from Madhur Jaffrey's Quick & Easy Indian Cooking. If you know me at all, you know I love my mashed potatoes and these (I made a vegan version) with their garam masala, green chile, cayenne and lemon were different and delicious. 



You can see what Madhur Jaffrey dishes the other participants made and what they loved by checking out the picture links on the post.  

It was all about chicken soup at last week's Souper (Soup, Salad, & Sammie) Sundays linkup with two delicious versions of this classic comfort food. 

Yep, if you hadn't noticed, Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads or sandwiches and then a recap of (some, OK usually all of...) the entries the following week

(If you are not familiar with Souper Sundays, you can read about of the origins of it here.)


Tina of Squirrel Head Manor made this creamy Chicken and Rice Soup. She says, "One thing is for sure........if I have bits leftover from a meal I will usually find a way to make use of it in soup or a casserole. Such is the case with this chicken and rice soup. Nothing planned but it turned out well and provided us with lunch for a few days."



Pam of Sidewalk Shoes tried a Slow Cooker Chicken Parmesan Soup and says, "I’m going to go on record here stating that this Slow Cooker Chicken Parmesan Soup is definitely in my top 5 slow cooker recipes. It is so rich and creamy. A little bit of heat from the red pepper flakes and some nuttiness  from the Parmesan cheese. Perfect."

 
Thanks to Tina and Pam for linking up this past week!

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 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.
On your entry post (on your blog):
  • please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional). 



Have a happy, healthy week!