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  • Alejandro 11:31 pm on October 26, 2009 Permalink | Reply
    Tags: Soup   

    Today I learned that 1 TBS of hot paprika means 1 TBS of HOT paprika.

    Also, squash and carrots make a meh soup. Thank goodness for the overwhelming amount of paprika. Next time I’ll add some tomato paste and some earthy herbs.

  • 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 10:38 am on September 21, 2009 Permalink | Reply
    Tags: beet, garden, pepper, sweet potato, , zucchini   

    This is what came out of my mom’s garden!  Amazing!


  • Alejandro 5:38 pm on September 14, 2009 Permalink | Reply  


    I came across this recipe one day, and bookmarked it for a rainy day.  Of course, who the hell ever has a can of Cannelini beans hanging around?

    Then again, who ever has white navy beans around (I though I’d used them in a chili one day, and never got around to it.)


    • Can of White Navy Beans, drained and rinsed
    • 6 cloves of garlic, roasted for a few minutes. (If you aren’t in a rush, let the garlic cool down for at least 10 minutes so that you don’t burn your fingers like I did)
    • 1/3+ cup of extra virgin olive oil
    • 1/4 of fresh parsley (actually fresh.  I can’t imagine it working the same with the crunchy dried version of parsley, but if you try it, let me know!)
    • Salt and his good friend Pepper


    1. Put everything except the olive oil, salt and pepper in a food processor or blender.  Activate.
    2. Slowly add the olive oil until it’s a nice smooth but not liquidy texture.
    3. Salt and Pepper to taste (an important step.  Do not omit this from this recipe you crazy flavour nazis)
    4. Eat right away, or refrigerate for 12-24 hours.  The fridge time allows the flavours to combine and get yummier.


    Equally important to this dish is the bread you eat with it.  Also taken from the recipe, I didn’t really modify anything.


    • Greek Flat Bread, cut into pieces
    • Olive oil
    • dried oregano
    • Salt and Pepper


    1. Toss the bread with some olive oil
    2. Sprinkle oregano, salt and pepper on both sides of all bread pieces.
    3. Bake in a toaster oven or oven oven for about 5 minutes at 400F
    4. Dip into your dip.
    5. Consume


    • Nat 9:01 pm on September 15, 2009 Permalink | Reply

      Made this tonight. Went a bit crazy w the salt on the bread, which i blame on really big salt shaker holes, but the dip was delicious. I agree, fresh parsley is key.

  • canbui 1:41 am on September 7, 2009 Permalink | Reply  

    I found the recipe, followed it, but i found it too liquidy. Did you add more flour than asked for?

    • A-town 11:23 pm on September 12, 2009 Permalink | Reply

      I followed the recipe to the letter. next time i make it, i’m thinking i’ll add veggies so that i’m not just eating chicken and sauce.

      are you sure you found the right recipe?

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