Having grown up in the Pacific Northwest, clam chowder was inevitably a part of my childhood. The hot, salty broth, the soft, milky potatoes, and the chewy clams were heaven in a bread bowl. This vegetarian chowder has all the comforting goodness of the clam chowder of my youth, but it is quick and easy and also delivers a hefty dose of veg. That makes for a winning recipe in my book.
Big news for The Hungerfords this week: our applications for British citizenship were approved. When Jason told me I nearly started to cry. Not out of excitement or sadness, but I’m pretty sure it was just pure anxiety. Our swearing in ceremony is scheduled for Tuesday. That is just a handful of days from today.
I have incredibly mixed feelings about becoming British and for a while I considered not doing it at all. What hit me when I found out that we were imminently becoming British citizens is that it just seems so unfair that we even get the choice at all. I think about the Syrian families desperate for a safe place to live. Families who would love to be given the choice between two (relatively) safe countries, and here I am feeling so conflicted about the luxury. It is pretty last minute, but I am considering having a happy hour soon to celebrate our new citizenship and simultaneously raise awareness (and money) for the refugee crisis our world is currently facing.
Gosh, that was a very serious introduction to this soup.
I went to look up my miso soup recipe on the blog and was surprised to see that I didn’t have one posted! Perhaps it is because it is one of those meals that is not really cooking, but more just assembling. Regardless, I feel it needs to make an appearance simply as a reminder that this is a quick, easy, and delicious dinner that is especially comforting during these cold winter nights. Continue Reading…
The air here just turned crisp tonight after an endless heat wave. There are still tomatoes on the vine and at the Farmer’s Market, but not for long. It’s time to capitalize on the best produce of the season and make the queen of cold soups: Gazpacho.
Anyone else love Maurice Sendak books as a kid? There is one (later set to music by Carol King) called “Chicken Soup with Rice”* and it is basically a love song devoted to the meal. I never minded chicken soup with rice as a kid (my mom made it occasionally) but it wasn’t until a few months ago I really understood why this meal deserved its own love song. After trying out (and then adapting) a recipe for a creamy chicken soup with rice, I can now say that I completely understand the sentiment. (Also, the song is pretty catchy, so there is a lot to love here.) So do yourself and your kids a favour and put on this youtube video* while you whip up a batch of this outrageously delicious soup. I promise you won’t regret it!
We are adding a new series to the blog called, “This Is How We Do It” or “Kate’s Cooking School”. The second name is definitely more descriptive, but the first one makes us laugh, so that’s what we’ve gone with. 🙂 Having gone to culinary school, Kate is full of all kinds of great food-related information. From how to best chop an onion, to how to do that flippy thing with the pan when you’re sautéing something, to how to make baller chicken stock (featured here). Please let us know if there are any techniques or basic recipes that you’d like to learn more about and Kate might write it up for you!
Chicken Stock-by Kate Davies
I am super pumped about the salmon burgers this week! I will be simplifying the recipe quite a bit, but if you have the time, the original recipe looks worth the effort (though I’ve not tried it yet . . . ).
I’d also like to share our homemade pizza dough recipe and technique with you later this week. We’ve finally figured out how to make them turn out from scratch at home without getting soggy in the middle. Jason said the one he made was perhaps the best pizza he has ever eaten!! From a foodie/pizza fan, that is saying a lot!
I love a good soup to warm me up on a cold night. Bonus if it is pre-made and ready to go in the slow cooker at dinner time. Double bonus if it is black bean soup! My inspiration recipe wasn’t super kid friendly (too many jalapeños), and once I took out the spice, it didn’t leave it with much flavour. A few strategically places spices later, and we had a winner! Here’s how it all went down:
I went to make the pea carbonara from last week’s meal plan and realised I had no eggs! (I’m always running out of eggs…) Anyway, there is no pea carbonara recipe again this week, but I did manage to come up with a really fun recipe that night instead. I want to try a few different variations before posting it, but as a little teaser I’ll tell you that it is a super easy wonderpot version of a family favourite. 😀
We’ve got another cold week ahead here in London, so I’ve put two soups, and one of my favourite childhood comfort foods (chicken parmigiana) to keep us nice and cosy. I’ve also got a really fun Friends With Recipes post for you this week! I can’t wait to share it with you!
Jason discovered this recipe shortly after we moved to London and it has been a favourite ever since. It tastes delicious, is easy to make, and is full of healthy ingredients. A major bonus is that as long as you have garlic and an onion on hand, the rest of the ingredients can come from your pantry so it is a great last minute meal! (It is definitely nicer with fresh thyme, but still delicious with dried!) I’ve adapted this recipe so that it is a bit easier for a weeknight meal, and have also included a handful of spinach for a bit of veg (though I forgot to put it in this batch! Oops!).