If you follow us on Instagram, might have saw some shots from my amazing NorCal trip! We started south of San Francisco where my cousin graduated from high school and spent time with my entire family going to dinner, riding Google bikes and just having fun catching up. From there, we drove up to Lake Tahoe for TJ’s friend’s wedding and to stay with our good friends Mike & Heather (we have nine weddings this year, incase I haven’t told you this already). The Sierra Nevada mountains were like nothing I’ve ever seen before. WAY bigger than the mountains we have in South Carolina, and even more breath taking than the Adirondack’s where I grew up. Finally, we came back to San Fran to spend time being tourists and visited a fun speak easy, had dim sum and visited the Fortune Cookie Factory in Chinatown and took a day trip to Napa/Sonoma. The people there are so friendly and laid back, and the weather was 70s with next to no humidity (as I write this it is 97 degrees and 90% humidity).
Castle Rock in Lake Tahoe
On Saturday we were invited for dinner at my old roommate Nicole’s downtown condo, and I was asked to bring an appetizer. I thought what better than a fun and fresh summer soup?!
Gazpacho can be thought of as a “salsa soup.” It’s perfect for summer, as it’s meant to be served cold and literally takes 5 minutes to prepare. The next time you are invited to a summer dinner party and would like to a bring a healthy dish, but some more fun than a veggie platter, try this recipe! It can be served in small bowls, or for a cocktail party try shot glasses instead.
Cilantro Gazpacho Soup
Yield: 4 – 6 servings
- 4 tomatoes, cut into quarters
- 1 cucumber, cut into chunks (skin on)
- 1 poblano pepper, seeds removed, cut into chunks
- 1/4 yellow onion, sliced
- 1 cup fresh cilantro leaves
- 1/2 cup water
- 1/3 cup olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon chopped garlic
- Black pepper to taste
- Hot sauce for serving (optional)
- Place the chopped tomatoes, cucumber, poblano pepper, yellow onion, cilantro, water, olive oil, sherry, chopped garlic and black pepper into a food processor. Pulse until soup is chopped, but not pureed.
- Serve in bowls with optional hot sauce or as smaller “shooters.”
Happy Chinese New Year – Gong Hey Fat Choy!
I recently came across this Huffington Post article called “23 Food Things Only Chinese-American Kids Would Understand” and it hits the nail on the head. So here we go with my Chinese New Year #tbt:
- My Irish friends calling cha siu bao’s “Chinese doughnuts”
- Dim sum is amazing (and you SO can’t get this in South Carolina)
- Crazy fish tanks
- Lazy Susans!! (my brother actually got me one of these)
- My brother’s reaction to being served a whole fish – eyes and all
- Sweet and sour everything
- Bok choy is one of my favorite vegetables
- Orange slices at the end of dinner (and my brother putting them in his mouth and smiling)
- The last time I was in China Town in NYC I totally got me some oyster sauce to take home!
A few summers ago I had the chance to take Meaghan to China Town for some awesome dim sum and she was quite daring, eating even the chicken feet!!
Living in South Carolina, there is not a very large Asian population, and I crave all of the amazing food we had at Ocean Palace in Albany, NY. We pretty much only have Chinese take out, and it’s not even the good kind. So, I decided to start making my own! Here is my recipe for a classic egg drop soup. I prefer to have corn in mine as well, as it adds some sweetness and texture to the soup. It’s super easy to make, and just like take out, is amazing the next day.
Egg Drop Soup with Sweet Corn
Yield: 2 servings
- 2 cups low sodium chicken stock, plus 2 tablespoons
- 1/4 teaspoon grated fresh ginger
- 1/4 tablespoon low sodium soy sauce
- 1/2 tablespoon cornstarch
- 1/2 cup frozen yellow corn
- 1 egg, lightly beaten
- 1 green onion, chopped for garnish
- Black pepper pepper to taste
1. In a large pot on high heat, bring the low sodium chicken stock, soy sauce, ginger and frozen corn to a boil.
2. In a small dish, combine the cornstarch and 2 tablespoons of chicken stock. Stir until the cornstarch is dissolved.
3. Slowly pour the cornstarch mixture into the soup while constantly stirring. Continue to stir until thickened.
4. Reduce heat to a low simmer.
5. Add the beaten eggs slowly while stirring the soup in the same direction. Egg will spread and feather.
6. Turn off heat and season with white pepper to taste (be careful, it is spicy!)
7. Serve a 1 cup serving in each bowl and garnish with green onion. Enjoy!
Nutrition for 1 serving: 90 Calories, 2.5g Total fat, 0.7g Saturated fat, 180mg Sodium, 11g Total Carbohydrate, 1.2g Fiber, 6g Protein
Check out these awesome herb scissors
that my boyfriend got me for Christmas! Perfect for pesky garnishes like green onion.
Happy Year of the Sheep! May it be a prosperous one 🙂
I have been feeling like I have a cold coming on this week, and to make it worse it has also been rainy and cold. When you get sick, do you still crave your mom’s chicken noodle soup? I sure do. Unfortunately, she is about 1,000 miles away – so I had to improvise.
I have made this soup twice already this week and am loving it. The best part? It can be done in steps, and cooks while you chop! No need to do all of the cutting beforehand, you can cut up your ingredients while the previous ingredients cook. This way, the soup is ready when you are. No waiting required.
This soup is truly a one pot meal and has everything you need. The chicken sausage provides lean protein, the corn and potatoes provide carbohydrates and the kale, onion and carrots provide your non-starchy vegetables.
I added some shredded Asiago cheese on top, totally up to you if you want to add that or Parmesan. I will definitely be making this soup again this winter – Enjoy!
Kale and Red Potato Soup with Chicken Sausage
Servings: 2 (or 1 and 1 leftover!)
- 2 cups low sodium chicken broth
- 1 cup water
- 1 red potato
- 1/4 vidalia onion
- 2 carrots
- 1/2 cup frozen corn
- 1 savory Italian flavored pre-cooked chicken sausage (I used Publix Artichoke Parmesan)
- 2 cups chopped kale (I bought mine pre-chopped)
- To taste: black pepper, garlic powder, dried oregano and dried thyme.
- Add the broth and water into a large pot and bring to a boil.
- While you are waiting for the water to boil, chop the potatoes into 1/4 inch pieces and add to the boiling broth. Reduce heat to medium and let cook while you chop the onion.
- Chop the onion, add into the pot and stir.
- Add your black pepper, garlic powder, dried oregano and dried thyme to taste. Stir well.
- While the onion is cooking, peel and chop the carrots and add into the pot. Stir and cook 2-3 minutes.
- Add in the frozen corn and let cook. Meanwhile, cut the chicken sausages into half moons and add into your soup.
- Lastly, add in the chopped kale and stir well.
- Reduce heat to low and cover. Let cook for 5 minutes and serve!
Option: Top with shredded Asiago or Parmesan cheese.
Did you try this soup recipe? Let us know how you liked it in the comments below!