Updates from October, 2009 Toggle Comment Threads | Keyboard Shortcuts

  • nalcoba 12:13 pm on October 13, 2009 Permalink | Reply  

    DSC01915It’s way damn colder than it should be, but on the plus side.. soup time is here! This is a variation of my mom’s vegetable soup. She used to puree it so little Alex couldn’t actually see the vegetables, but we’re all grown ups now.. Maybe.

    Start with picking a few fresh vegetables. I went with carrots, squash, broccoli and celery. I also cut up some red onion, and I used herbs in my fridge. Parsley and Thyme with a capital T worked really well. The following proportions made enough for three generous servings.

    2 big carrots (no need to peel) cut into cm thick discs

    one broccoli head, cut or broken up into bite size pieces

    two celery stalks, cut into cm thick pieces

    squash – I used white swan squash, cut it in half, cut it into semi circles and then bite size pieces. I mostly left the skin on, but also took the skin off some pieces because i didn’t know what was best. I think both work.

    Throw all these veggies into a pot and fill it with water to just cover them. Cover the pot and bring to a boil. It took about 20 minutes before the veggies were al dente.. cooked, but not soft. You’ll notice the broccoli and squash start to break up, and the water should be reduced by at half. I wanted to give the soup a thicker consistency, while maintaining the chunks so I ladled the soup into a blender (or food processor) and did a quick pulse. If you like the bites, it won’t take long to get this done. Took me three or four pulses, and I found that I pureed more than I wanted.

    Pour it back into the pot, add a 284ml can of chicken broth and over a medium heat bring it back to a boil.

    Add red onion. I cut it into cm thick match sticks. Add parsley and thyme to taste. Salt and Pepper!

    Simmer for five more minutes, or however long it takes to get the veggies as cooked as you want them. And you’re off. Great with grilled cheese on the side, I’d say. Stay warm, everyone!

    (I have a picture of the soup, but I’m not seeing the button to get it on… Al? Can? Help.)

    • A-town 12:55 pm on October 13, 2009 Permalink | Reply

      Picture is up.

      Who you calling “little”?

  • Alejandro 3:40 pm on June 7, 2009 Permalink | Reply
    Tags: carrots, sesame seeds, thyme   


    Carrot-Pear Soup

    It’s no secret that I love soup.  When I was little, my mom used to trick me into eating my vegetables by pureeing them all into this bright orange soup.  It worked, and kept me healthy until I started living on my own and got fat.

    This is a recipe for a different soup that I picked up via the power of the internet.  Here is my slightly modified version.

    Servings: 1-2.  (feel free to multiply ingredients for more.)


    • 2 large carrots, peeled.
    • 1 anjou pear (those are the yellow/greenish ones)
    • Olive oil
    • a few shakes of dried thyme (or fresh thyme if you’re fancy)
    • 1 teaspoon of sesame seeds
    • 1 teaspoon of toasted sesame seeds (just put them in a pan into a toaster oven for a few minutes.  Try not to let them burn the way I often do…)
    • 1 cup of water
    • 1/2 cup of broth (veggie or chicken works)
    • Salt and Pepper


    1. Heat a dash of olive oil in a deep pan, or small pot.
    2. Chop up your carrots and grill them with the oil for 5 minutes.
    3. Cut the pear into chunks, and throw those in with carrots.  Also add the thyme here.  Cook that for about 3 more minutes
    4. Add the water and the broth.  Feel free to modify the measurements as much as you’d like, but I don’t recommend going all broth.  It makes this too rich.
    5. Let the soup simmer for 10 or 15 minutes, or until it’s reduced a bunch.
    6. Remove this pot from the heat, and let it cool down for a few minutes (or don’t if you’re tough like Jackie Chan) and then pour it into a blender or food processor.
    7. Puree the shit out of your soup until it’s nice and smooth.
    8. Serve into bowls or cups, and sprinkle both types of sesame seeds on top.

    This soup is always delicious.  The sesame seeds dance in your mouth, while the thyme really sings with the carrots.  It’s easy to make as a quick side dish to go with your dinner, or make a bunch and eat it whenever you want.


    • chris! 11:37 pm on June 9, 2009 Permalink | Reply

      Looks great! What’s going on behind the bowl there? I guessing a little tuna melt action? Also curious as to what kind of sauce you’ve got on that broccoli…

      • A-town 12:36 pm on June 13, 2009 Permalink | Reply

        You are correct! It’s a tuna melt (with some capers). And some ranch is drizzled over the broccoli. Nothing fancy.

  • Alejandro 2:48 pm on June 4, 2009 Permalink | Reply



    After reading many blogs with many different variations of Gazpacho, I decided to try my own.  It’s fascinating how many different ways there are to make this dish, some including tomato juice, red wine vinegar, white wine vinegar, hot sauce, water, etc.  Some recipes tell you to peel you tomatoes.  Some tell you to cook your tomatoes.

    The recipe I followed most closely was this one, but here I will show you the slight variations I made.

    Servings: 8-10


    • 8 medium ish tomatoes (about 1.5 pounds)
    • 1/2 a large cucumber
    • 1/2 a red pepper.
    • 2 cloves of garlic.
    • 1/2 cup of white wine vinegar (but I’m sure any vinegar would do the trick)
    • 1/2 cup of olive oil
    • salt and pepper
    • about a handful of the doughy part of bread (no crust)
    • 1 cup of water
    • a food processor or blender or something


    1. Trim and quarter your tomatoes.  peel the cucumber and cut into chunks.  cut pepper into chunks.
    2. Soak the bread in the water for a minute or three.
    3. Put the tomatoes, cucumber, pepper, garlic, bread and vinegar into the food processor (or blender…)
    4. Blend.
    5. Add some salt a pepper.  Eyeball it.
    6. Blend again.  While the blender is running, pour in the olive oil.  Let it all continue to blend.
    7. When the gazpacho is at a somewhat liquid consistency (but still a bit chunky) you’re done blending.
    8. Pour into a container and chill in the fridge for at least an hour.  Chilling it makes the flavours combine and flourish (or something.)
    9. Serve by itself, or with some chunks of cucumber, red pepper, or whatever.  Also, try adding some Tabasco or other hot sauce for a spicy kick!

    I had a cup of this chilled soup every day for about a week and a half.  It’s delicious and easy to make and definitely worth trying out.


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