Persian "Adassi" Lentil Stew (Not Really For) Cooked the Books: December/January Selection: Undercooked by Dan Adhoot

So big confession, I am currently failing at life. I could go on and on, but it seems like I am always whining about being busy or being sick, so I won't belabor it here. On the plus side, I did finish (and enjoy) Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live by Dan Ahdoot, our December/January Cook the Books selection (hosted by Debra of Eliot's Eats)  last week but on the downside, I got bronchitis and never made it to the kitchen. With better timing of my life, I would have read the book earlier and not while ill, but procrastination is my middle name (actually it's Ann, but you get the idea.) I started feeling somewhat better yesterday, but I had no plan in place so the options were: 1) Sit out this round 2) Try to run to the grocery store after work and cook something tonight and get a very late post in (not that appealing) or 3) Repost a Persian dish from the ones on my blog. We are going with 3) and hoping I am not drummed out of the club! 

I made (and modified) this Persian Adassi (Lentil Stew) back in May 2018 from the gorgeous cookbook, Sirocco by Sabrina Ghayour. It was tasty and warming and if I were to run to the grocery store and cook something to get away from my current chicken noodle soup and toast diet, it would be a soup like this. 

Publisher: ‎Crown (March 21, 2023)

Hardcover: ‎240 pages

My Thoughts on the Book: I had not heard of actor, writer, and comedian Dan Ahdoot before reading Undercooked (I got my copy through the library as an e-book) but found his story interesting. I think he's a good storyteller and I enjoyed his humorous essays. He's a very bad boyfriend and I don't think I would want to hang out with him (he seems both judgey and needy and very high pressure to go to a restaurant with) but I did start following him on Instagram and plan to check out his podcast and Food Network show, and he's pretty funny overall. I enjoyed the tie-in to food and family and loss and comfort that food always seems to bring. That part was extremely relatable. I didn't like the hunting stories--I still lean vegetarian overall but the learning he got about himself and others when he joined in with Meals on Wheels was endearing. Overall, it was an engaging read and I enjoyed it. 

From undercooked risotto to fusion fine restaurant dining, plus French food, offal to both Jewish and Persian cooking, there was plenty of food inspiration in Undercooked. I love a good falafel and I have made a lot of great Persian food over the years. My old roommate's uncle was from Iran and an excellent cook and made a similar Persian rice recipe like he got from his mother (at the end of the book--probably the part I laughed the most at!) with chicken and fava (or often lima beans in Oregon)  and served it with yogurt. It was amazing and I still think about it--even though I have never gotten the recipe quite right. 

As mentioned above, I picked a recipe I made a few years ago from one of the several Persian cookbooks I own. It's a simple soup but if you search Persian in my blog search bar you can find other dishes and recipes.  

I can't vouch for how authentic this soup is as the recipe is written, and I, of course, added my own touches (coconut milk for creaminess) but here you go! 

Persian (Adassi) Lentil Stew 
Slightly Adapted from Sirocco by Sabrina Ghayour
(Serves 4)

3 Tbsp vegetable oil (I used coconut oil)
1 large onion, finely diced
1 1/3 cups Puy lentils
1/4 cup tomato paste
2 heaping Tbsp medium curry powder
flaky sea salt
1 1/2 quarts or so hot water from a kettle
(I added I can coconut milk)
(I added 1/2 tsp Aleppo pepper)

Heat a saucepan over medium-low heat (or medium heat, if you are cooking on an electric stove). add the oil and fry the onion until translucent. Add the lentils and stir for 1 minutes. then stir in the tomato paste and curry powder, season with salt, and add a couple of tablespoons of water to hydrate the mixture (spices absorb moisture quickly). Stir well for about a minute, until the ingredients are evenly mixed in. 

Then, in stages, stir in a few ladlefuls of hot water at a time, stirring well and allowing each ladleful of water to be thoroughly absorbed by the lentils before adding the next. Once all the water has been absorbed, taste the lentils to check you are happy with the texture and that they are cooked thoroughly. If not, add another 1-2 ladlefuls of water until you are satisfied. (At this point I stirred in a can of coconut milk and seasoned with a bit of extra salt and some Aleppo pepper.)

What I Said: Notes/Results: A simple soup, but great flavor from the curry and another demonstration of why Puy lentils are my favorite for soups. I love the texture and body they give it--staying firm rather than melting into the liquid or getting mushy, like other lentils do. I really didn't notice what gradually adding the liquid to the lentils did or didn't do for the soup--I'll have to look into it more. Since there are few ingredients and a good amount of curry, use a curry you really like for it as the flavor stands out. The one I use the most is on the milder side of medium, so I added a bit of Aleppo pepper for a little kick. In the end, I liked it as it was but felt it would be even better with coconut milk added to make it creamy. I thought it made it even better, but you can certainly leave it out. I served my soup with a prantha--Indian flatbread I stock in my freezer but think it would pair well with any bread or flatbread or rice, I would happily make it again.

The deadline for this round is today (surprise, surprise) but if you like food and books, and foodie books, join us for February/March when we will be reading the graphic novel, Relish by Lucy Knisley (hosted by Simona at briciole

It's a reread for me and I am going to attempt to have my act together! 

 

Three Recovery Soups for COVID and Souper (Soup, Salad & Sammie) Sundays

After chasing me down for two years, COVID finally caught up with me last week, It knocked me out for a while and it's still kicking me as we speak. The exhaustion is real and I find myself wanting to drop and take a nap every few hours. I have been eating a lot of soup, canned, deli, from my freezer, it's been a relief for my stuffy nose and cough. So in honor of restorative soups, here are three to get you through a cold or COVID. 

(6/5 Update: I am feeling much better but still not cooking/tasting much so I have put the Souper Sundays ink back up for yet another week and will recap everything next weekend.)

The Cure-All Lentil Soup from Sweet Potato Soul by Jenné Claiborne who says that she calls this soup the "cure-all" because of how nutritious it is. She notes that she modeled it after her Nana's chicken soup--replacing the chicken with lentils. I added extra potato because I had two Yukon Golds I needed to use and used the smaller Puy green lentils because I had them in my pantry and like the firmer texture they add.

  

A flashback to 2010 and a Oregon classic, Elephant's Cure Chicken Soup, has enough ginger and spice to kick the germs out. From the Oregonian: For centuries, chicken soup has been a trusted home remedy to fight colds and flu, and though science has never nailed down its exact medicinal value, there are some things we know: Warm stock helps ward off chills; its vapors help loosen nasal and respiratory congestion; and it's an easy way to get some calories and nutrients into your system when your appetite is droopy. One of the most soothing chicken soups around is Elephants' "Cure," a rich and spicy broth that's loaded with ginger, garlic, lemon grass and serrano chiles, a potent blend of ingredients that have known curative powers. "There's no real proof that chicken soup can cure the common cold," says Scott Weaver, the executive chef of Elephants Delicatessen, where Elephants' "Cure" is on the menu throughout the winter and available in the freezer case year-round. "But there is proof that a lot of these ingredients that are in here can help your immune system."Like the serranos, which are loaded with vitamin C. Or garlic, which has antibacterial, antiviral and antifungal properties, and helps fight cholesterol and high blood pressure."And there's just something about chicken," Weaver says. "It's something you grew up with. Your mother probably made it, so it takes you back. It's a real comfort thing, and when you're sick and miserable you want something that's soothing and comforting."The ample use of ginger and lemon grass gives Elephants' "Cure" a hint of Asian flavors, evoking the spicy Thai soups that take the sting out of a sore throat. It's a nod to the global reach of chicken soup, which spans continents and cultures."

Finally, Giada de Laurentiis' Pastina Soup is perfect when you need a simple, comforting bowl of soupy pasta goodness. Giada says that the "final 'soup' is a cross between a risotto and a very thick stew" since the tiny pasta soaks up all of the flavor and liquid when they cook. 

Any of these will make you feel better, half the battle when you are recovering.

We have a couple of dishes waiting in the Souper Sundays kitchen--let's take a look! 

The link up below will be open for a couple of weeks, so feel free to add a soup, salad or sandwich creation and I'll highlight them soon.

Melynda of Scratch Made Food shared a Quinoa Tabbouleh salad saying, "Full of fresh vegetables, lemon, and parsley this salad is perfect to serve alongside grilled meat for a light dinner. Quinoa Tabbouleh is going to be your new favorite this summer, I can already tell! There is a bit of prep work to make this salad, but it goes quickly and the flavor of Quinoa Tabbouleh is worth it!"

Thank you, Melynda for joining me. 

If you'd like to join in Souper Sundays, I am opening up the below link for two weeks while I try to finish deciding what my go-forward looks like. 

Anyone interested can post their soups, salads, or sandwiches any time during the two weeks and I will post a recap of the entries on Sunday in two weeks.) 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.  

To join in this week's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):

• please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
• you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional).

You are invited to the Inlinkz link party!

Click here to enter

Current Link through 6/12/2022:

You are invited to the Inlinkz link party!

Click here to enter

(Vegan) Lentil & Sausage Soup: "Hiding Soup" from Cook the Books June/July Pick: "97 Orchard"

Today's soup is not the prettiest, but it is tasty. It's my vegan adaptation of a lentil and sausage soup recipe from 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane Ziegelman. This round is hosted by Simona of briciole and you can see her announcement post here.  

I am only about 2/3 through the book due to a crazy work and life month so I will come back and update my review later this week, but I wanted to do my post and make this soup today for Souper Sundays. So far I am enjoying this glimpse into the culinary lives of the different families in the book and learning about the New York City food scene on the Lower East Side from the mid-nineteenth century into the twentieth century. I love food history and knowing where the different dishes I grew up with in America had their origins. Ziegelman does a good balance of storytelling and details that makes the book entertaining.  

 

***Update*** I finished the book over the weekend and really enjoyed the mix of the stories and the historical facts and details. I do wish there was a bit more emphasis on the family's daily lives but overall, it kept my interest and taught me much about immigrant life and food culture. I am mostly of Scandinavian origin with my father's parents immigrating through Ellis Island from Sweden and Denmark, but I do have some German and Polish-Jewish blood in me from my mom's side, and it was nice to learn a bit more about the food and culture as her and my family's experience was a bit watered down by the time it got to us. 

From the Publisher:

"Ziegelman puts a historical spin to the notion that you are what you eat by looking at five immigrant families from what she calls the "elemental perspective of the foods they ate." They are German, Italian, Irish, and Jewish (both Orthodox and Reform) from Russia and Germany—they are new Americans, and each family, sometime between 1863 and 1935, lived on Manhattan’s Lower East Side. Each represents the predicaments faced in adapting the food traditions it knew to the country it adopted. From census data, newspaper accounts, sociological studies, and cookbooks of the time, Ziegelman vividly renders a proud, diverse community learning to be American. She describes the funk of fermenting sauerkraut, the bounty of a pushcart market, the culinary versatility of a potato, as well as such treats as hamburger, spaghetti, and lager beer. Beyond the foodstuffs and recipes of the time, however, are the mores, histories, and identities that food evokes. Through food, the author records the immigrants’ struggle to reinterpret themselves in an American context and their reciprocal impact on American culture at large."

There were several dishes and recipes I thought would be fun to make for the book but I ended up with the Lentil Soup recipe from Chapter 3 from the German-Jewish perspective since I am such a big lentil soup fan. Since the recipe uses sausage--a ringwurst which is like a kielbasa or knackwurst, and I wanted to make it vegan so I used some Beyond Meat Sweet Italian Sausages to replace it.

97 Orchard says: In accordance with family tradition, lentil soup was known as "hiding soup in the Nussbaum' kitchen, a reference to the way the sausage tended to "hide" among the lentils." 

(Vegan) Lentil & Sausage Soup: "Hiding Soup"

Adapted from Kela Nussbaum from 97 Orchard

(Makes 6 Large Servings)

1-lb bag brown lentils

1 Tbsp vegetable oil

1 large onion, finely chopped

3 stalks celery, finely sliced

(I added 1 small carrot, chopped)

2 cloves garlic, minced

(I added 4 cups non-chicken stock + 3 cups water to make 7 cups liquid in recipe)

1 ringwurst (aprox. 1 lb) (I used Beyond Meat Sweet Italian Sausage, browned)

2 Tbsp flour

salt and pepper

Soak lentil in abundant cold water until they expand, about 2 hours. (I skipped this step.) Drain and set aside. 

In a large soup pot, sauté the onion and celery until soft and onion turns pale gold. Add garlic and cook until fragrant. Add ringwurst, whole drained lentils, and 7 cups of water. Bring to a gentle boil. Turn down the heat and simmer until lentils are barely tender. 

In a cup, mix flour with a few tablespoons of cooking broth to form a roux. When free of lumps, return to the soup pot. 

Stir and continue cooking until lentils are fully tender but still hold their shape. Remove ringwurst, slice into discs, and return to the pot. Season with salt and pepper.

Notes/Results: I wasn't sure how well this soup was going to turn out, but it is actually really good--thick and satisfying and good sausage flavor. I think browning the vegan sausage helped, as did working in some broth with the water in the soup. I also added a touch of lemon juice for brightness as I like a pop of acidity in my lentil soup. Also fun was the topping of Crispy Dillies (pickle-flavored cucumbers) I added--not in the traditional recipe but really good on top of this soup.

The deadline for this round is Saturday, July 31, and Simona will be rounding up the entries for Cook the Books on the website in a day or two. If you missed this round and you like books and food and foodie books, join us for our August/September pick Midnight At the Blackbird Cafe by Heather Webber and hosted by yours truly. 

Let's see who is in the Souper Sundays kitchen this week. 

Judy of Gluten Free A - Z Blog shares a Vegan Salad Nicoise and says, "Originating in Nice, France, the popular Salad Nicoise has become well known in the United States as well. The hearty salad typically includes potatoes, French green beans, wedged tomatoes, anchovies and or tuna fish, olives, sliced red onions, etc. Everything works for a vegan except the fish. Perfect for a hot summer day!"

 

Debra of Eliot's Eats made this Basque-Style New Orleans Hybrid Muffaletta Sandwich, based on a recent book review saying, "And, since a large part of the plot takes place in New Orleans during Katrina, I decided to use this bread to make a Turkey Muffaletta sandwich. I halved the above loaf and used half of the ingredients below but the dressing is good enough you will want to make a full batch and pour it on everything."

Shaheen of Allotment2Kitchen is back and she brought Salsa Verde Courgette Pasta Salad and said, "...we also had home-made Salsa Verde Pasta with homegrown courgettes.  It was not overly exciting, but it's made hit the spot when your hungry and wish you had packed more to eat for a long journey, knowing that you won't have energy to cook when you got back home."

Thanks to Judee, Debra, and Shaheen for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

The Book Tour Stops Here: A Review of "The Ocean in Winter" by Elizabeth de Veer, Served with Two Favorite Dal Recipes

Happy Aloha Friday. Today, I am happy to be today's stop on the TLC Book Tour for The Ocean in Winter by Elizabeth de Veer. Accompanying my review are two recipes for Indian dals, inspired by my reading. 

Publisher's Blurb:

The lives of the three Emery sisters were changed forever when Alex, eleven at the time, found their mother drowned in the bathtub of their home. After their mother’s suicide, the girls’ father shut down emotionally, leaving Alex responsible for caring for Colleen, then eight, and little Riley, just four. Now the girls are grown and navigating different directions. Alex, a nurse, has been traveling in India and grieving her struggle to have a child; Colleen is the devoted mother of preteens in denial that her marriage is ending; and Riley has been leading what her sisters imagine to be the dream life of a successful model in New York City. Decades may have passed, but the unresolved trauma of their mother’s death still looms over them creating distance between the sisters.

Then on a March night, a storm rages near the coast of northeastern Massachusetts. Alex sits alone in an old farmhouse she inherited from a stranger. The lights are out because of the storm; then, an unexpected knock at the door. When Alex opens it, her beautiful younger sister stands before her. Riley has long been estranged from their family, prompting Colleen to hire the private investigator from whom they’d been awaiting news. Comforted by her unexpected presence, Alex holds back her nagging questions: How had Riley found her? Wouldn’t the dirt roads have been impassable in the storm? Why did Riley insist on disappearing back into the night?

After her mysterious visitation, Alex and Colleen are determined to reconcile with Riley and to face their painful past, but the closer they come to finding their missing sister, the more they fear they’ll only be left with Riley’s secrets. An unforgettable story about grief, love, and what it means to be haunted, The Ocean in Winter marks the debut of a remarkable new voice in fiction.

Publisher : Blackstone Publishing; Unabridged Edition (July 6, 2021) 

Hardcover : 336 pages

My Review:

The Ocean in Winter is a beautiful book, both sad and beautiful. It's a story of three sisters whose lives have never been the same since their mother committed suicide when they were young. So there are definitely some triggers here; suicide, death, grief, abuse, addiction and drug use and it's not at all a light read. But, if you can brave through the difficult parts, there is a story about sisters, family, love and connection. I found myself caught up in the sisters; caretaker Alex, a nurse who wants to have a life of her own and journey to India, Colleen, a mother and perfectionist, whose marriage is crumbling despite her attempts to put it back together, and Riley, the youngest, a well-known model whose childhood trauma combined with a life of excess have her struggling with a drug addiction she can't break away from, and hiding herself and her secrets from her sisters. Although in my own sister line-up, I am the youngest and I did not suffer the trauma they did, I found I could identify with things about each character and was hopeful for them all finding some peace and happiness. 

There are some mystical and supernatural elements and for the most part they work and are not overdone, but add to the story. de Veer's poetic words brought the landscape of Massachusetts  to life from the storm raging to the ocean waves to the creaking noises of an old house. I marked down several quotes that spoke to me, like this one:

"Maybe all that has been happening in this house hasn't been from squirrels or bad wiring, nor spirits of former residents. Maybe these are my memories, hung around me like laundry on a clothesline. Do memories choose us or do we choose our memories? I don't know, but maybe a memory can put itself before you and insist that you reckon with it."

Overall, I found The Ocean in Winter to be a book that drew me in and kept me reading, and caring about the characters. Mixed in with the sadness, there is hope and moments of joy. It's the author's first book, and I look forward to seeing what she writes next. 

 -----

Author Notes: Elizabeth de Veer has a Master of Theological Studies from Harvard Divinity School and has been admitted to writing residencies at the Jentel Artist Residency, the Hambidge Center for Creative Arts and Sciences, and the Virginia Center for the Creative Arts. She is a member of several writing groups, including Grub Street Writers’ Collective of Boston, the Newburyport Writers’ Group, Sisters in Crime New England, and the New Hampshire Writers’ Project. She lives in a small town in Northeast Massachusetts with her husband, daughter, and labradoodle.

Connect with Elizabeth via her website, Facebook or Instagram.

-----

There was a good amount of food in The Ocean in Winter, mentions included mustard, wine, crackers, coffee, pizza, chicken, salad, fresh vegetables and hummus, granola bars, apples, yogurt, rice and curry, cake, idli (soft, warm rice cakes) and a spiced lentil soup to dip them in., bacon and eggs, raw almonds and green juice, milk, a peanut butter and jelly sandwich on fluffy white bread, chocolate milk, bagels, a hamburger with fries on the side, a small Milky Way candy bar, Goldfish crackers, pot roast, falafel, cereal, blueberries, mashed potatoes and stuffing, ginger-cinnamon martinis, cheese, crackers and nuts, a box of expensive chocolate, beef Stroganoff, hot caramel macchiato, hot chocolate, doughnuts, a Panera breakfast sandwich, pancakes, Cheetos, Coca-Coal, frozen chocolate cake, tater tots, taquitos, pizza rolls, Pop-Tarts, frozen burritos, pre-sweetened oatmeal in packets and presugared yogurt in cups, lobster rolls, French fries, and chowder, Indian takeout of steaming curries, rice, naan, samosas, dosas, and "an extra greasy order of pakoras", oysters, chicken Caesar salad, a kale and faro salad, ice cream, blueberry jam, griddle cakes, bacon and hash browns, slices of pie--berry and apple, birthday cake, tangerines, saltines paired with crunchy peanut butter and the occasional garnish of M&M's and saltines with spray cheese, Pringles and onion dip, chocolate chip Cookes, peanut butter and jelly sandwiches and fancy lemonade in a pretty bottle, a Starbucks muffin, and mac and cheese--homemade baked with a crunchy topping and packaged Kraft.  

With all of that food, it should have been easy to come up with a dish inspired b y my reading and I was prepared to make a curry and rice or maybe a dal but the week totally got away from me and I found myself too exhausted to even go into the kitchen. So, I am taking the lazy way out--a reoccurring theme lately, and sharing a couple of my favorite dal recipes. Alex wants to return to India, the trip she was pulled away from, and she and Colleen get Indian take-out one night--something I should have considered doing. ;-)

I have a lot of Indian recipes on the blog, loving the flavors and especially the comfort of dal--those soupy lentils and pulses, but here are two dals that I might pair with this book as the sisters are all in need of warming, comfort foods.

Masoor Dal (Split Red Lentils) from 100 Weeknight Curries by Madhur Jaffrey, simple nourishing and delicious. 

A very simple Mung Bean Dal slightly adapted from Surya Spa via Goop 

Both of these are easy to make, easy to adapt to your tastes and delicious. 

I'm sharing this post with the Weekend Cooking event  being hosted by Marg at The Adventures of An Intrepid Reader. It's a weekly event that is open to anyone who has any kind of food-related post to share. Here's a link to this week's post. 

Note: A review copy of The Ocean in Winter was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.   

 
You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here. 

 

Six Lentil Soups I Have Loved for Souper (Soup, Salad & Sammie) Sundays + A Bonus Favorite

I am getting busier and lazier lately and it shows in Souper Sundays as I think this is the third time in two months where I have not made a new soup. It was warm and humid, I was tired and trying to finish up a work project for next week and not down for being in the kitchen. Instead, I bring you a set of six lentil soups I have loved. 

This is not a comprehensive list as I have 50 recipes on the site tagged with "lentils" and most are soup. Also, I picked recipes from some of the 21 featured chefs we cook along with at I Heart Cooking Clubs. 

A soup I have made multiple times is Mark Bittman's simple Red Lentil Soup with Lemon

Ottolenghi's Puy Lentil and Eggplant Stew is a great combination of flavors. 

Very basic but very good, Eric Ripert's Instagram Lentil Soup:

A little fancier take (use the good lentils and olive oil please!) ;-) is Ina's Lentil Vegetable Soup:

A different take on lentil soup is Giada's Lentil and Pasta Soup 

Heidi Swanson's Lentil Chili (Pierce Street Vegetarian Chili) 

I was all done with my six and a I remembered this one: Hugh Fearnley-Whittingstall's Lentil Soup with Caraway and Minted Yogurt:

There you go. Soup, stew, chili, some basic and some unique but all are memorable and perfect for a rainy day which is why I am linking them up at I Heart Cooking Clubs for this week's Rainy Day Eats theme.

Let's see who is here in the Souper Sundays kitchen this week: 

Judee of Gluten Free A - Z Blog shares a Mango Coleslaw this week saying, "Coleslaw is one of my favorite salads.  You can imagine how excited I was to find this mango coleslaw recipe. With hues of orange, purple, and light greens from vegetables, this tasty vegan slaw is beautiful to serve for any occasion. The addition of slices of fresh mango adds a delicate sweetness that enhances this vegan and gluten-free side dish."

Also feeling the cabbage this week was Crafty Gardener with their Soup'er Cabbage Soup, saying "To use the remainder of the cabbage I made some cabbage soup.I always cook a big batch of soup so there is lots for the freezer for later. This time I made two dishes of casserole and froze one of them. Both the soup and cabbage casserole freeze well."

Radha of Magical Ingredients for a Wholesome Life From the Heart of My Home shared two flavorful bowls this week, saying "Mulligatawny soup is the comfortable soup the we had growing up. When are in good health or when we are sick, this is the one we always had. Milagu Thanni (Pepper water) became Mulligatawny soup. Traditionally, this is a broth, but there are so many variations including creamy dal version. And is served over rice. It can be had as such too. South Indian Rasam falls in the broth category. There are many different styles of rasam and today I am sharing the Pepper - Cumin Rasam which is our Mulligatawny Soup."

For her second soup, Radha shared this Instant Pot Slowcooked Chipotle Corn Chowder saying, "This is simple, easy to make soup filled with flavors from fresh corn and chipotle peppers. Also, this is one of our favorite soups. This is a slow cooked version using Instant Pot. Instant Pot is handy when you need to make things quicker or use as a slow cooker. This is a blessing for me to make quick meals as well as slow cooked ones in one single appliance."

Thank you to all who joined me this week!

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!