Victoria's Kitchen

Three Bean & Egg Noodle Soup

I remember making this soup about 6 years ago, and it completely blew me away. 

The broth is hearty, and the contrast with the the tangy sour cream is too good to be true. 

The combination of textures between the lentils, chickpeas, borlotti beans, and egg noodles is also so special. 

I will confess that I forgot to add the noodles this time *sigh*. So they are not featured in the photo. If you want to refer to the original recipe visit 101cookbooks

Three Bean & Egg Noodle Soup
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 onion, thinly sliced
  3. 1 long red chili OR green serrano, finely chopped
  4. ½ teaspoon ground turmeric
  5. 1 teaspoon ground cumin
  6. ¼ teaspoon freshly ground black pepper
  7. 8 ½ cups / 2 liters good-tasting vegetable stock/broth
  8. 100g / 3.5 oz yellow split peas or brown lentils
  9. 1 ½ cups cooked chickpeas, rinsed if using canned
  10. 2 cups / 350g cooked borlotti beans
  11. fine grain sea salt
  12. 120 g thin egg noodles, fresh or dried
  13. 3 ½ oz / 100g fresh spinach leaves, finely shredded
  14. ½ cup finely shredded cilantro leaves
  15. 2 tablespoons chopped fresh dill
  16. Juice of one lime
Toppings
  1. 1 tablespoon olive oil
  2. 1 tablespoon unsalted butter
  3. 1 large onion, thinly sliced
  4. 100 ml sour cream or creme fraiche
Instructions
  1. Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, a few minutes. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock. Bring to a boil and add the split peas/lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.
  2. In the meantime, you can prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and caramelized, 8 - 10+ minutes. Set aside.
  3. Just before you're ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking.
  4. Serve right away, each bowl topped with a big spoonful of caramelized onions and some creme fraiche.
Adapted from 101cookbooks
Adapted from 101cookbooks
Victoria's Kitchen http://kitchenbyvictoria.com/

Healthy Coconut Almond Cookies with Cacao Nibs

I’ve been working on the process of cleaning out the cabinets, in particular all the little half bags. 

I googled coconut, almond meal, and cacao nibs, and this one popped up. It’s originally from Sprouted Kitchen, but I got the Minimalist Kitchen. 

They are super healthy- the only naughty bit is the brown sugar.

Don’t overbake them. When they first come out they’ll look soft, but as long as there is a touch of golden brown I promise they’ll firm right up once they cool down.

Healthy Coconut Almond Cookies with Cacao Nibs
Write a review
Print
Prep Time
1 hr
Cook Time
10 min
Prep Time
1 hr
Cook Time
10 min
Ingredients
  1. 1 ¼ cups (137 g) almond meal
  2. ¼ cup (30 g) chopped dark chocolate or cacao nibs
  3. ½ cup (40 g) shredded unsweetened coconut
  4. ½ teaspoon baking powder
  5. ¼ teaspoon salt (Sara used sea salt)
  6. 1/3 cup (73 g) brown sugar (Sara used muscovado)
  7. 1 egg
  8. 3 tablespoons (45 g) coconut oil, melted
  9. ½ teaspoon vanilla extract
Instructions
  1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
  2. In a separate bowl, beat egg until uniform in color and doubled in volume.
  3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
  4. Chill in the fridge for at least 30 minutes or even overnight.
  5. Preheat oven to 375 degrees F (190 C).
  6. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
  7. Bake until edges begin to brown, 7-10 minutes.
  8. Remove from oven and let cool before serving.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Victoria's Kitchen http://kitchenbyvictoria.com/

Soba Noodle Salad with Ribbon Veggies

This is from the amazing Sprouted Kitchen Bowl & Spoon cookbook, given to me by some of my closest friends for my birthday last year. 

The original recipe calls for tofu. I made it with chicken and I realized… it’s better without any protein as a super fresh and crunchy soba noodle salad. 

So feel free to add tofu or chicken if you wish, but this recipe is without. 

Soba Noodle Salad with Ribbon Veggies
Serves 4
Write a review
Print
Prep Time
30 min
Prep Time
30 min
Ingredients
  1. Freshly ground salt and pepper
  2. 3 ounces soba noodles
  3. 1 red bell pepper
  4. 3 carrots, peeled
  5. 1 English cucumber
  6. 1 bunch of cilantro, coarsely chopped
  7. 2 green onions, thinly sliced
  8. 2 tablespoons toasted sesame seeds, for garnish
  9. 1 large avocado
DRESSING
  1. 1 tablespoon yellow miso paste
  2. 1 (3-inch) piece of fresh ginger, peeled and grated
  3. 1 teaspoon honey
  4. Zest and juice of 2 limes
  5. 1 tablespoon toasted sesame oil
  6. 1 teaspoon Sriracha sauce
Instructions
  1. Cook the soba noodles until al dente, rinse with cold water, and drain. Seed and slice the bell pepper into thin strips. Use a julienne peeler to make long strips from the carrot and cucumber, keeping away from the inner seedy part of the cucumber. Put the noodles and prepared vegetables into a large mixing bowl.
  2. For the dressing, whisk together the miso, ginger, honey, lime zest and juice, sesame oil, and Sriracha. This much can be done up to 2 days in advance and kept covered in the fridge.
  3. When ready to serve, pour the dressing over the veggies and noodles, add the chopped cilantro and toss to coat. Top the bowl with the green onions, sesame seeds, and tofu. Serve each portion with a quarter of an avocado.
Adapted from https://www.amazon.com/Sprouted-Kitchen-Bowl-Spoon-Inspired/dp/1607746557/ref=pd_sbs_14_img_0?_encoding=UTF8&psc=1&refRID=AYEG1QE74YHHDGD72V55
Adapted from https://www.amazon.com/Sprouted-Kitchen-Bowl-Spoon-Inspired/dp/1607746557/ref=pd_sbs_14_img_0?_encoding=UTF8&psc=1&refRID=AYEG1QE74YHHDGD72V55
Victoria's Kitchen http://kitchenbyvictoria.com/

Heidi Swanson’s Spicy Green Soup

I’m not going to lie… this is spicy. 

But it’s perfect when you are starting to get sick. 

Have a box of tissues close by, and get ready to blow your nose! 

Packed with fresh herbs, chile, garlic and ginger-it’s the punch of health to make you really feel alive (or breathe fire). 

If you are sensitive to heat, just cut back on the ginger/garlic and/or chile, it’s easily adaptable. 

Heidi Swanson's Spicy Green Soup
Serves 4
Write a review
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 liter of water
  2. 2 cloves of garlic
  3. ¾ cup firmly packed basil leaves
  4. 1 ¼ cup firmly packed cilantro leaves and stems
  5. ¼ cup lightly packed mint leaves
  6. 1 thick 2-inch piece of ginger, peeled and grated
  7. 3 tablespoons extra virgin olive oil
  8. 2 small serrano chiles (stemmed and deseeded
  9. 1 teaspoon fine grain sea salt
  10. Zest of 1 lemon
  11. 1 Tablespoon runny honey
  12. Any of the following as to add on top: poached eggs, hot white beans, soba noodles, brown rice
  13. As final garnish any of the following: chopped black olives, lemon wedges, or toasted almond slices.
Instructions
  1. In a saucepan, bring water just to a simmer.
  2. As the water heats, combine the garlic, basil, cilantro, mint, ginger, olive oil, chiles, almonds, salt, lemon zest, and honey in a food processor. Blend until smooth, thinning with a couple of tablespoons of cold water and scraping down the sides along the way, until the mixture becomes as smooth as possible.
  3. Taste and adjust to your liking; the paste should be strong and spicy.
  4. Just before serving, add the paste to the simmering water and stir well. Dial back the heat at this point; you don't want it to return to a simmer, but you do want it very hot.
  5. Taste and adjust the seasoning—a bit more salt or a squeeze of lemon juice. (Editors' note: Don't skimp on the lemon!)
  6. Ladle into bowls with your chosen accompaniment and enjoy on its own or topped with any of the suggested toppings.
Adapted from Food52
Adapted from Food52
Victoria's Kitchen http://kitchenbyvictoria.com/

Slurpy Ginger Turmeric Noodle Bowl

This is my new ‘go-to’ pantry meal. You can easily stock up on all of the ingredients in advance, and you’ll be happy for it when you’re hungry. 

It’s also extremely comforting. The broth is spiced and warm, and it’s packed with spinach and pumpkin so it is actually incredibly healthy as well. 

The higher quality chicken broth you use the better. If you have homemade broth- use it. Otherwise the highest quality bouillon will do. 

Slurpy Ginger Turmeric Noodle Bowl
Serves 1
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 1 Onion
  2. 2 cloves of garlic, minced
  3. Light oil such as rapeseed or peanut
  4. 1 teaspoon of turmeric
  5. 1 1-inch cube of ginger, peeled and grated (or more if you can handle it)
  6. 4 cups high quality chicken broth (make it yourself it’s worth it)
  7. 1-2 stalks of lemongrass, crush the bulbous end with a knife
  8. A small handful of frozen spinach
  9. A small handful of frozen cubed pumpkin or squash
  10. Shredded cooked chicken (if you want, without is also great)
  11. Salt & pepper to taste
  12. A handful of vietnamese or thai rice noodles (the kind you would use for Pho or Pad Thai work perfectly.
Instructions
  1. Fry the onion and garlic in a glug of oil, until softened.
  2. Add the ginger and turmeric, and stir around to coat.
  3. Add the chicken broth and the lemongrass, and bring to a boil.
  4. Once boiling, add the spinach and pumpkin, and let simmer until everything is warmed through and soft.
  5. Throw in the rice noodles, and stir until they are cooked through (a few minutes). If you are using shredded chicken, add it now.
  6. Once it's heated through, add salt and pepper to taste, and eat!
Victoria's Kitchen http://kitchenbyvictoria.com/

Coconut Pound Cake

This recipe is absolutely perfect. Easy, delicious, good for an afternoon snack, or also for a dessert after dinner. 

I can imagine it with a scoop of ice cream or sorbet, or with some raspberry coulis. 

It’s moist, and light, and unbelievably easy to prepare!

Coconut Pound Cake
Yields 1
Write a review
Print
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 2 eggs
  2. 1 ¼ cups milk
  3. 1 teaspoon vanilla extract
  4. 2 ½ cups flour
  5. 2 teaspoons baking powder
  6. Zest of 1 lime
  7. ¾ teaspoon kosher salt
  8. 1 cup sugar
  9. 1 ½ cups unsweetened, shredded coconut
  10. 6 tablespoons unsalted butter, melted
Instructions
  1. Pre-heat the oven to 350° F.
  2. In a small bowl, whisk together eggs, milk and vanilla.
  3. In a medium bowl, whisk together 2 1/2 cups flour, baking powder, lime zest, and salt. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients until just combined. Add melted butter, and stir until smooth. Do not over-mix.
  4. Line an 8 1/2- by 4-inch loaf pan with parchment paper. Pour batter into pan, making sure it isn't filled more than 3/4 full. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours, but start checking after 45 minutes.
  5. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.
Adapted from Food52
Adapted from Food52
Victoria's Kitchen http://kitchenbyvictoria.com/

Paneer Jalfreezi

I’m a huge fan of Maunika Gowardhan, a brilliant Indian chef. I am also a huge fan, generally, of Indian food! I asked for plenty of Indian spices for Christmas and this year will be the year I really explore cooking Indian cuisine.

Don’t imagine for a second that I won’t be involving the slow cooker at a later stage.

We enjoyed this dish for a small ladies night with some close friends, and it was a wonderful night.

In the photo you’ll see it’s featured next to some daal. I sadly forgot what I did to make the daal so you’ll never know, and neither will I.

Paneer Jalfreezi
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 230gms paneer diced in cubes
  2. 3tbsp vegetable oil
  3. 1 tsp cumin seeds
  4. 1 medium onion thinly sliced
  5. 2 garlic finely chopped
  6. 1 tsp kashmiri chilli powder (or mild paprika)
  7. 1 tsp coriander powder
  8. Pinch turmeric powder
  9. 1 medium green pepper thinly sliced
  10. 1 small tomato sliced
  11. Salt to taste
  12. 1" ginger slivers for garnish
  13. 1 tbsp lemon juice
  14. Fresh coriander for garnish
Instructions
  1. First, put your rice on!
  2. Then, heat the oil in a heavy bottom sauce pan. Add cumin seeds and sizzle for 30 seconds. Add the onions and fry for 2-3minutes on medium heat. As they begin to soften add the garlic paste and fry for a few seconds. Add all the spice powders and stir for a further minute. If the spices stick to the base of the pan add a splash of water.
  3. Now add the peppers and mix with all the spices for 4-5 minutes. Add the tomatoes at this stage and cook until slightly softened. Now add the paneer cubes and stir well to coat with all the spices. Cook for a couple of minutes, season to taste. Add the ginger, lemon juice & garnish with fresh coriander.
  4. Serve warm with naan,
Victoria's Kitchen http://kitchenbyvictoria.com/

Cornmeal Molasses Rolls

These are perfect for a side dish to a thick black bean stew. That’s how I made them most recently, but unfortunately the soup went too fast for a photo, and is hence not featured on the blog.
I invited some of my closest friends over for a dinner, to tell some of them about the recent engagement (squee!!!), and I was so excited and in the zone that I actually forgot the yeast… had to unroll ALL of the dough balls, add it back in… and reroll them all. Catastrophic situation.

Anyways, surprisingly, this still worked, so I can’t imagine how delicious these rolls would be if you just followed the instructions.

One note, is that they are delicious fresh out of the oven. They are NOT delicious (barely edible in fact), the next day. So only make them for a crowd, otherwise you’ll eat the whole thing out of guilt and feel terrible.

Cornmeal Molasses Rolls
Yields 16
Write a review
Print
Prep Time
1 hr
Cook Time
30 min
Prep Time
1 hr
Cook Time
30 min
Ingredients
  1. 2 ¼ teaspoons instant or active dry yeast (1 package or 1/4 ounce)
  2. ¼ cup lukewarm water
  3. 1 cup boiling water
  4. ½ cup medium-ground cornmeal
  5. ¼ cup molasses
  6. 3 tablespoons unsalted butter
  7. 1 teaspoon kosher salt
  8. 1 egg
  9. 3- 3½ cups all-purpose flour
Instructions
  1. Grease a 9-inch round pan and set aside.
  2. In a small bowl, combine the yeast and the lukewarm water. Set aside for 5 minutes to proof (the yeast should look puffy on the surface after that time).
  3. Pour the boiling water into a large bowl and slowly pour in the cornmeal, whisking as you pour to make sure there are no lumps.
  4. Add the molasses, butter, and salt to the cornmeal mixture. Stir until the butter is melted.
  5. Add the egg and whisk thoroughly.
  6. Add the flour and the yeast mixture. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for a few minutes. The dough will be on the stickier side, but it shouldn't completely stick to your hands: You should be able to knead it. If it's much too wet, add up to 1/2 cup more flour (just a bit at a time) until it's sticky but you can knead it.
  7. Divide the dough into 16 equal pieces. I recommend using a digital scale for accuracy. Weigh the dough on a piece of wax paper, then divide by 16. Pinch off pieces and weigh each one to make sure they are the proper weight. This will ensure your rolls look beautiful and uniform but it's not mandatory!
  8. With floured hands, roll each piece of dough into a ball and place it in the prepared pan.
  9. Cover the pan loosely with plastic wrap or a damp tea towel and let rise in a warm place for 45 minutes.
  10. Just before the end of the rise, preheat the oven to 375° F.
  11. When the rolls have risen, bake them for about 30 minutes. They should be golden and sound hollow when you tap on the surface.
  12. Remove the rolls from the oven. Brush lightly with melted butter if you'd like them to look nice and shiny.
Victoria's Kitchen http://kitchenbyvictoria.com/

Andalusian Cabbage Stew

I love cabbage. And I love tomatoes. This soup is an excellent one to have on hand over the holidays, when you have people visiting, getting hungry at different times, and you need to have a healthy snack on hand at all times.

This soup is vegan, and packed with flavour. What makes it so unique is the splash of vinegar that gives it some punch.

Andalusian Cabbage Stew
Write a review
Print
Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 onion, chopped
  3. 2 to 4 garlic cloves, to taste, minced
  4. 1 red bell pepper, diced
  5. 1 small cabbage (about 1 1/2 pounds), cored and shredded or diced (about 6 cups)
  6. 1 small dried red chili pepper
  7. ½ teaspoon sugar
  8. 1 28-ounce can chopped tomatoes, with juice
  9. Salt
  10. 2 teaspoons paprika
  11. 1 tablespoon sherry vinegar
  12. Freshly ground pepper
Instructions
  1. Heat the olive oil over medium heat in a large, lidded skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about three minutes. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about five minutes. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes. Turn the heat to low, cover and simmer 30 minutes, stirring often.
  2. Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day.
Adapted from New York Times
Adapted from New York Times
Victoria's Kitchen http://kitchenbyvictoria.com/

Lake Como Soup

This is one of my ‘go-to’ meals for a dinner party. It takes about an hour to cook, but it’s relatively low maintenance, and it’s surprising how much flavor there can be with so few ingredients. The reason is that the beans are first cooked a bit directly in red wine, so that gives the dish this earthy delicious flavor.

A word to the wise: do not oversalt, and do not use a broth which is too salty. I have made this many times, and on my last rendition I was heavy handed on the salt- regrets! Taste as you go, and add little by little.

I should mention as well, that this is less of a soup, and more of a risotto type texture, which is exactly how I like it.

The cookbook that this comes from is absolutely delicious, it was a gift from my mother and there are so many simple yet flavor-packed recipes for Italian soups inside, it’s difficult to choose.

Lake Como soup
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1 cup dried borlotti beans
  2. A large glug of olive oil
  3. ¼ cup diced lardons (thick cut bacon)
  4. 2 medium onions, cut into ½ inch dice
  5. 1 cup Italian red wine such as Chianti
  6. 8 cups broth (your choice)
  7. 1 cup orzo pasta
  8. Salt & freshly ground pepper
  9. 6-8 tablespoons Parmesan cheese
Instructions
  1. Pick over the beans, and soak them overnight in water. Drain and set aside.
  2. When you are ready to cook, heat the oil and lardons in a large soup pot over medium high heat. Add the onions and sauté, stirring frequently with a wooden spoon until softened, 2-3 minutes.
  3. Add the beans and the red wine. Cook, uncovered, until most of the wine evaporates, about 7 minutes.
  4. Add the broth, and bring to a boil then reduce the heat to a slow but steady simmer and cook, uncovered, until the beans are tender, about 45 minutes to an hour.
  5. About 10 minutes before the beans are done, stir in the orzo. Taste and season carefully with salt & pepper (remembering that you will garnish with Parmesan which is also salty).
  6. To serve, ladle the ‘soup’ into warmed bowls. Top with a tablespoon of grated cheese, and a drizzle of high quality olive oil.
Adapted from Good & Garlicky, Thick & Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook
Victoria's Kitchen http://kitchenbyvictoria.com/

Food Blog Theme from Nimbus
Powered by WordPress