Category Archives: Cooking

Vintage Cream of Mushroom Soup

Mmmmm… mushrooms.

Don’t tell me! I already know — you either love ’em or hate ’em, right?

Mushrooms, like cilantro, seem to be one of those weird foods that really tend to polarize people. Some find them pleasing to the palate, while others want to run, failing and screaming, down the street.

See, I’m a mushroom lover. Fried in butter, poached in white wine, on my veggie burger, on my pizza, in my soup, in my salads, raw, cooked, whatever — they will all end up in my tum!

That said, this is a soup for lovers — mushroom lovers, baby. Oh, yes — I just had to go there.

It’s rich, it’s fatty (although not as rich and fatty as a cream soup could be), it’s creamy, and very, very mushroomy. For a recipe I found on the side of a soup cup in a junk store in Olalla, it’s surprisingly delicious and robust.

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Vegetable Crumble de Provence

When does summer officially end for you?

For me, it’s when the local berries disappear from the supermarket, the leaves start dropping, and (dun dun dun!) school starts.

But, so far my criteria is zero-for-three during this second week of September — ha!

I don’t start pastry school for another 10 days and the residual heat from August doesn’t seem to be going anywhere, so I’m having an extended summer and loving it.

It’s especially nice, since my work hasn’t called in days and I was on the verge of just rage-quitting my job this summer.

Which is too bad, since I do have a pretty good job — although, after a while, the quality of your work generally doesn’t seem to have of an impact on whether or not you actually like what you do.

Lately I’ve just been getting to my breaking point with all the workplace politics, blatant favouritism, coworker drama, and sexist work environment.

Oh, yes — especially the sexist work environment (sexism is one of my only get-crazy-angry-crazy-quick buttons).

Not being at work means that I’m happy for now, although I know that when I peek at my bank account in about two weeks, I’ll probably be a whole lot less thrilled about the lack of hours — but whatever!

I’m a deal-with-things-as-they-come type of person, and at least local veggies are dirt cheap and delicious!

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White Chocolate Risotto

White chocolate and risotto rice? With white wine, too?

Uh, yeah! You heard me right!

Put ’em all together and what d’ya got? A fancy rice pudding delight in a cup!

Okay, uh… so that didn’t really rhyme like I expected it to. Face palm.

Moving on from terrible ditties and my inability to make them up on the spot — I totally knew I had to make this recipe when I came across it very unexpectedly.

There I was, leafing through last year’s fashion magazines someone has left around the lunch room at my work, when I was totally struck by sweet risotto lightning!

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Creamy Potato Leek Soup with Honey and Thyme

It’s almost the end of January, and I’m still chugging away at that box of potatoes I received in December.

I’ve been trying to think of things to make with potatoes… y’know, other than mashed potatoes and baked potatoes and hashbrowns, which are all very tasty — but not particularly good to eat day after day!

Why is it that potatoes seem to go best with stuff like butter and sour cream and cheese and more butter?

I like you, potatoes, but I think this relationship might be bad for me!

This is where leeks come in — they’re like a fatty potato intervention. They’re full of vitamin A, insoluble fibre, and even a little iron.

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Creamy Corn Chowder

I’m feeding my soup addiction again!

I can’t help it — I’m not much of a cook, but I can saute and boil food well enough, and since making soup only requires these two cooking techniques I’ve got soup-making down solid.

Chowder is actually one of the types of soup I didn’t cover back in November and I totally should have — it’s major comfort food.

For those of you who don’t know, a chowder is a thick soup with onions and potatoes in a creamy milk or tomato base. Usually chowders include bacon, too, but I don’t eat pork, so… yeah. Mmm, potatoes!

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Tempeh Veggie Stew

Have you ever heard of tempeh?

I hadn’t until just a couple weeks ago. It’s a kind of savory, fermented soybean cake with a slightly nutty taste.

Tempeh is also very dense and holds its shape well — even better than the firmest of extra firm tofu, which means that you can dredge it in flour and season it with salt, and then brown it on either side for extra flavour!

Not only is tempeh is super healthy, but it also does a good job of also taking on the taste and aroma of whatever else you cook it with.

Move over, tofu — I want tempeh!

I’m going to finish off my November “Soup Month” with a stew, since stew is definitely in the soup family: liquid with good stuff floating in it!

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