From the original site: I had a ripe avocado and a blood orange just waiting to be invited to the party. The avocado added a soft richness and the blood orange a bright sweetness. Of course, they both contributed their good looks, which is important in a salad.

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Best way to fix that is with this tomato soup, made more fanciful by calling it bisque. A bisque (say it bisk) is a rich, smooth, creamy soup often made with shellfish, and thickened with said shellfish including the pulverized shells. Well, this one is rich, creamy, and has a roux to thicken it, but is sans shellfish.

From the original site: This is far more than simply the sum of its parts. It’s truly shockingly delicious, in all the right ways.

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Special Instructions: Serves 4, Time required: 45 minutes

Instructions:

Clean and wash the prawns well. Mix it with salt and turmeric powder and set aside. Heat oil/ ghee in a pressure cooker . Add cinnamon stick, bay leaves, curry leaves and fennel seeds. Let it fry for less than a minute, then add the finely sliced onions and ginger garlic paste. Stir well with a spatula. Add a pinch of salt to this onion, this helps the onion to cook faster. Once the onion turns light brown in colour, add tomatoes and stir well. Cover the cooker with a lid, keep the flame in medium to low and cook the tomatoes until they become soft and mushy.
Now add the prawns and stir well, add turmeric, chilly and coriander powder mix it well. Cover the cooker with the lid, keep the flame in medium and cook it until the prawns are cooked. Now add the curd, coriander and mint leaves, finally add salt to taste. Cover it and cook for few minutes until you get a nice thick gravy. Now add rice and 3 cups of water. Pressure cook for 2 whistles. Let it rest for few minutes. Remove the lid and give a gentle stir to mix the spices evenly with rice. Serve warm with raita.

About Me: Check out my blog @ http://tasteofpearlcity.blogspot.com/

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From the original site: I recently put together this TF Chicken Cacciatore recipe and it was such a success I thought I’d share. I used a jar of unmarinated roasted red peppers, but I’m sure you could roast your own if you preferred. I’m just not sure how many you’d need – the 32oz jar gave me 4 cups of puree. I think if I were to roast my own, I might try roasting the onions as well.

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From the original site: Let’s humbly subtitle this “Lentil Soup of the Gods.”

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From the original site: Kankana is currently on vacation spending time with her family in India so I accepted the honor of guest blogging on her site. Thank you Kankana for inviting me! I prepared Kakiage Don (vegetable & shrimp tempura donburi) because she loves tempura.

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From the original site: This week’s soup was inspired by Marc Matsumoto of [No Recipes]. Not only are his recipes easy to prepare and delicious but his skills with the camera make his blog an alluring treat. His most recent post on the Katsudon gave me a bit of inspiration on creating a Far-East fusion recipe for a chicken and squash yogurt soup. By using Panko crumbs, I was able to create a perfect crispy layer to my chicken that went along great with my creamy (without any added cream) yogurt based squash soup. Since our C.S.A sends us a mix of different squashes every Wednesday, soups tend to be one of the fastest ways for me to get “rid” of them. This week’s soup used 2 delicata squashes, 1 acorn squash and 1 carnival squash. I followed Chef Matsumoto’s recipe for his Tonkatsu pork chops but made a couple of changes for the chicken used in my recipe. Sambal olek, a type of chili paste that can be found at almost any store these days gives the soup a bit of heat.

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Since then, I had my fair share of other Korean drama series and intrigued by their culture and food. As much as I tried to learn some Korean phrases, the only word that always pops up in my mind is An-yŏng-ha-se-yo (Hello in English). I noticed their homecook food seems to be a a big bowl of rice stir with chili paste, and I always wonder what is that.

Fast forward to 2009, I was with a bunch of friends at a Korean eatery in Sri Hartamas and the vegetarian dish Bimbimbap caught my eye. When the dish came, it struck me that this is the dish I always saw in the Korean dramas! Since then, it became one of my favourite dish/meal, but the recipe seems so complicated.

The common way of cooking bimbimbap is to saute each ingredient (vegetable/meat) separately, season with soya sauce and sesame oil. You could use any of your favorite vegetables / meat to make delicious bimbimbap: carrot, fernbrake (kosari), spinach, shitake mushrooms, zucchini, soybean sprouts, okra, and red bell pepper.

If using 5 ingredients, I have to repeat the saute process for 5 times. It seems madness for me (well lazy me) and I thought to myself what vegetables I can use without cooking them 5 times. So I totally simplified the recipe, only cooking the meat and using raw vegetables, like cucumber, carrot, lettuce. My fridge is always stocked with cucumber and carrot, and these become my main ingredients.

1/2 cucumber/zucchini (grated)

1/2 carrot (grated)

4-5 leaves of Lettuce

100g Beef (sliced thinly)

2 Eggs

Soy Sauce

Bimbimbap sauce (I bought this in Korean shop, there’s a few brands)

2 Cloves of Minced Garlic

1 Tablespoon Sesame seeds

1 Tablespoon Sesame Oil

1 Tablespoon Vegetable Oil

Instructions:

1. On a heated pan, stir fry beef with oil and minced garlic, add a dash of of soy sauce and sesame oil.

2. Grate carrot & cucumber or cut into thin strips, toss with sesame oil.

3. Prepare eggs with sunny side up.

4. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.

5. Serve it with sesame seed and bimbimbap sause.

6. Lastly, mix it up (like in the Korean drama) and eat!

About Me: I’m Shannon of Just As Delish. I am always looking for quick & simple wholesome recipes, or I simplify recipes to make my life easier! More easy recipes at
Just As Delish

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From the original site: Using sliced meat allows us to be very creative and I like hiding veggies in the meat so my kids tend to finish the vegetables with the meat (without even realizing they ate veggies).

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Instructions:

1. In a large non-stick frying pan, heat oil on medium high heat and sauté onion.
2. When onion is getting soft, add the meat and cook on medium high heat until no longer pink.
3. Add Dashi and bring to a boil. Skim off scum and fat from soup, and turn down to medium low.
4. Add Japanese curry roux and mix until completely dissolved.
5. When the soup start to thicken, add soy sauce and mix well.
6. In a serving bowl/plate, put rice and pour the curry. Garnish with green onions. Serve immediately.

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