Quick and easy recipes, Soups & Stews, Vegetarian

Grilled Cheese Tomato Tortellini Soup

So what is Passata Sauce?

Passata Sauce is the base for all Italian tomato sauces, it is uncooked tomato puree without seeds or skins. Essentially, it is tomato sauce in its rawest form. Of course you can always use fresh tomatoes by blending them into a puree in the blender as well. Totally up to you!

Then to add a bit more of a tomato base, I will use a can of tomato paste which blends out well when added to the vegetable stock.

Serve this alongside a grilled cheese sandwich and you will be in HEAVEN!

And without further adieu the secret ingredient is Philadelphia Cream Cheese!

Liked this recipe? Try my “Tomato Soup” it is delizioso as too!

Will you give this recipe a go? You can rate this recipe by posting a review below, I would love to hear from you. Thank you very much for reading and until next time see ya in the kitchen.

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Date Night, Dinner ideas, Quick and easy recipes, Vegetarian

Portobello Mushroom Kale Risotto

Gallery December 28, 2018 Jacqueline Leave a comment

This Creamy and Cheesy Portobello Mushroom Kale Risotto is quick and easy to make. Not to mention gluten free and vegetarian!

Made with tender sauteed mushrooms along with kale and fresh parmesan cheese. Then it is simmered in a vegetable stock for extra flavor.

Valentine’s day is just around the corner and like every other year I like to come up with some new dishes for those who are looking to feast at home.

I had some Portobello Mushrooms on hand and then came up with tasty recipe, I hope you give it a try because it is absolutely delicious!

Orzo also known as Arborio rice is a grain that can be found in the rice isle and is very popular in Italian cuisine. Orzo is basically a short-cut pasta, shaped like a large grain of rice.

Of course this dish can be served just about anytime of the year and is served on the menu often in and around Italy!

You can always double up the recipes and make it into a few meal preps to enjoy throughout the week.

Just simply use my recipe adjuster above if you plan to make more than two dishes and it will calculate the ingredient ratio automatically for you.

In order to make this dish low fat and more savory, I simmer this dish in a quality vegetable stock and then simply will season with salt and pepper to taste.

However you could always add some cream to the stock as well, which will make it even more creamy if desired.

Pretty simple one pot dish that is sure to impress!

Not a fan of Portabella Mushrooms? or have another kind on hand.

Go ahead and slice them up and prepare them the same way. Almost any type of mushroom will go well with this dish.

As for me I like it just like this, however will sometimes use brown mushrooms which work well too.

Once it has been served, go ahead and sprinkle some fresh parmesan cheese on top and enjoy.. Bone appetit!

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Quick and easy recipes, Skip the takeout, Soups & Stews, Vegetarian

Vegetarian lo mein noodles

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These Vegetarian lo mein noodles are made in a delicious vegetable stock and are simple and inexpensive to make.

Plus they can be on the table in under 20 minutes, easy enough eh!

Made with a bunch of vegetables such as baby bok choy, carrots, purple cabbage and lo mein noodles.

This dish is flavored with vegetable stock, soya sauce and sesame seeds.

You can always add shrimp to this soup, beef, tofu etc.

And if you want to spice it up some, simply add a little red chili paste.

You will want to start by chopping all your vegetables up first, this is the hardest part really.

Preparing the vegetables ahead of time is a good idea as well, then you could have this soup fresh in under 10 minutes.

Feel like adding chicken, pork or shrimp, go ahead it’s your soup!

The varieties of lo mein noodles are endless, so it’s good to experiment with the different brands to find your favorite.

This recipe proves that you don’t have to put a lot of effort into making a good dish. I just know your going to love it as much as we do!

You may want to add more soya sauce near the end, stir everything together well and taste before adjusting the flavor.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

Curries, Dinner ideas, Quick and easy recipes

Vegan Thai Coconut Green Curry

This Vegan Thai Coconut Green Curry is definitely on my list of all time favorite vegan meals. It’s super simple to make and is absolutely delicious.

Now of course you can add some chicken or shrimp to this if you’d like.

But why would you? when you have this amount of flavors coming from an already AMAZING dish.

You can make it more like a soup, like I do or you can make it more of a dry dish. To make it more like a soup you will want to add in more liquid than just the coconut milk.

I stuck with vegetable stock to keep with the vegan theme. Also if you want to keep it purley vegan, be sure to omit the fish sauce, but keep in mind the taste will be slightly different from most Green Thai tastes.

The amazing flavors in this dish come from the Green Thai Curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.

You can add a few Thai bird’s eye chili slices into this also if your wanting additional heat.

However that is something I don’t always recommended because they are very hot and if not handled correctly can burn the hands and eyes.

So instead, I would recommend just a pinch of some Red Chili Paste instead. The Thai basil and cilantro is used at the end for a garnish and added flavor.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few kaffir leaves too.

Plus I always have them on hand in my freezer for when I am cooking anything Thai.

I find they really enhances the dish, however you do not have to add any kaffir lime leaves if you don’t have them. Because like I said before the s“Green thai curry paste” already has them crushed inside.

Oh and be sure not to forget to squeeze some lime juice in at the end. It will adds that extra element of tang that is needed to create an authentic thai dish.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home.

Literally you can have almost any thai recipe on the table in under 30 minutes.

Our favorite “Green Thai Curry paste”.

One of our favorite Coconut Milks or look for an Organic Kind

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties or Thai have the best products.

Notes:

“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
If your wanting to use fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” do not eat them. There just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Curries, Soups & Stews, Vegetarian

Creamy Cashew Butternut Squash Soup

Ukrainian Borscht

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Indulge in the rich and hearty flavors of authentic Ukrainian Borscht. Allow those delicious red beets come to life! And learn the secrets to creating a bowl of soup that will transport you directly to the heart of Ukraine.

Ukrainian Borscht soup can be also made with beef chunks if desired as well, You can find my recipe for Beef Borscht Soup here.

Ukrainian Borscht soup is one of my favorite things to make going into the colder months. The bright red beets carry so many health benefits, it’s no wonder I feel so great after eating this.

Traditionally borscht is made with chunks of beef, however you can omit that as I have in this recipe. I like this particular recipes because it REALLY highlight the beets and cabbage more than anything.

I did make this soup with beef stock however as it does give a really nice broth however vegetable and chicken broth will work too. Whatever you have on hand!

CAN BORSCHT BE FROZEN

This recipe will make a fairly large pot of soup, so if you have any any leftovers “which is highly unlikely” then yes you can freeze it for another time. Think meal prep, make a big pot and store it away in the freezer for some healthy grab and go lunches!

HOW LONG WILL BORSCHT KEEP IN THE FRIDGE

Up to 5 days, the longer it is stored the deeper the flavors that will develop. However if you add meat to your soup, you will want to eat it up in 2 days.

WHO INVENTED BORSCHT

Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine. When searching the web and cook books, you will find there are several ways to make borscht.

I prefer it just like this, with my vegetables chopped up very finely as opposed to the chunky versions, after all this is a soup not a stew.

To do this you will want a food processor, which will saves you a ton of time otherwise you can use a grater to get the job done. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.

I hope you like this recipe for authentic borscht soup, it’s my favorite way to make it.

Also you can save yourself allot of time and hassle by letting your food processor chop up your beets and cabbage. Also this will gives the soup a great consistency, leaving it very creamy vs chunky.

HOW TO MAKE BORSCHT SOUP

Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too.

Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, carrots, red beans and potatoes in it or not.

Can be made with large SLICES OF BEETS, see recipe here > Creamy Beet Soup
Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here > coming soon.
Can be made with Beef, see that recipe here > Beef Borscht

Welcome to borscht heaven!

BORSCHT HOW TO SERVE

Serve alongside some crusty bread and a dollop of sour cream if desired! Fresh dill also goes very well in the soup or on top of each bowl served.

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you.

Love BORSCHT?

Check out my other recipes here for Beef Borscht & Creamy Beet Soup.

Love BEETS?

my Air Fryer Beets & my oh so popular Beet Feta Salad

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