I love Greek food and try to incorporate the Mediterranean diet into my cooking (and eating) as much as I can. I love the fresh flavors, the quick and easy recipes and most importantly the strong emphasis on fruits and vegetables. Here is a delicious tomato yogurt soup recipe I adapted from a Greek cookbook I have. The result is a beautiful bright orange-colored soup that tastes fresh and creamy. You can eat it hot or cold, perfect all-year round!
The past few days here in NYC have been cold and dreary. For me, nothing is more comforting than a nice big bowl of hot soup. I didn’t have much in my kitchen so today I made a simple corn and potato soup using frozen corn kernels. The soup turned out great and with just a tad of sweetness from the corn. Fresh parsley makes for a nice presentation and adds a wonderful herb flavor.
This recipe is an adaptation from Laura Calder and one of my absolute favorite lentil soups to make. Even though the main ingredient is lentils, I think the chorizo is the real star. The flavor combination of the creamy lentils and crisp smokey chorizo go together perfectly. The bright orange chorizo oil makes a fantastic looking garnish and compliments the creamy lentil flavor.
With colder weather finally coming to New York, I felt like cooking a comforting dish with some heat that’s not overly rich and heavy. A spicy seafood stew sounded perfect. The spice comes from Spanish chorizo sausage I cut into cubes and some chili flakes. Chorizo is seasoned with smoked paprika, salt and herbs adding a wonderful flavor and depth to the broth.
Beer is a great addition to stews. It’s a simple way to create a great sauce without adding too many other ingredients. I used a lager beer but feel free to use any kind. The stew is cooked on low heat so make sure you’re home long enough to check up on it!
There are certain dishes that take me back to when I was a kid and this recipe is one of them. It’s a simple stew consisting of mung beans, a small green bean native to India and popular in the Philippines for sweet and savory dishes. Mung beans are also where bean sprouts grow from. My mom would always add shrimp and leafy greens or bitter melon to the pot. I had some kale greens on hand which tastes just as delicious in this stew.
Butternut squash is in season and soup is a great way to take advantage of this super healthy vegetable. A type of winter squash, butternut squash is rich in fiber and is an excellent source of vitamin A and E. I added some carrots and potatoes pureed in a blender making this soup very creamy with a beautiful orange hue. It’s a perfect dish to ring in the autumn season and to keep you warm on a chilly night!