Cheeseburger Soup For One#SoupSwappers

This Cheeseburger soup is the ultimate elegant and comforting soup. Full of flavors, beef mince and cheese, an all in one creamy pot of soup, which you will relish and want more! I had this a meal it's filling and satisfying.

Serves One
Ingredients
150 Grams Beef Mince
1 Small Carrot - sliced
¼ Cup Celery - thinly sliced
¼ Cup Onions - finely diced
½ Teaspoon Dried Basil
½ Teaspoon Dried Parsley
Salt & Black pepper powder to taste
1½ Cups Chicken/Beef Broth
1 Small Potato - diced
½ Tablespoon Butter
1 Tablespoon All Purpose Flour
½ Cup Whole Milk
50 Grams Cheddar Cheese- cut into small cubes
¼ Cup Sour Cream

Method

In a large soup pot, over medium-high heat, add a teaspoon of butter, beef mince, carrots, celery, onion, basil, parsley, salt, and pepper, sauté till the beef mince turns pink to white.
Add the broth and chopped potatoes. Bring to a boil and then cover with a lid, reduce the flame to low, let simmer until potatoes are tender.

While soup is simmering prepare the roux. Melt ½ tablespoon Butter in a small saucepan over medium heat. Once melted, add flour and whisk continually for a minute. While whisking, slowly add the milk. Whisk together until combined. Let it cook, while stirring frequently, until it is thickened.

When soup is done simmering, add the roux into the soup pot along with the cheese. Stir together until cheese is melted. Switch off the flame stir in the sour cream, mix.

Enjoy this with any crusty bread or rolls to sop up all the creamy cheesy soup!! 
Labels: Cheese, Potato, Celery, Carrot, Beef, Mince, Soup, Soup Swappers, Main course, Appetizer, International Cuisine, Serves One 

Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group chose the theme Elegant Soup for December 2021.  

Take a look wonderful Cheesy soups being shared today. If you love soups please join our Soup Saturday Swappers where we take turns choosing themes/ingredients to create soups/stews each month. Just comment below with your blog name and email so I can send you an invitation to the group.  

• Sneha’s Recipe: Cheeseburger Soup for One 
• A Day in the Life on the Farm: Creamy Leek Soup with Shoestring Potatoes 
• Making Miracles: French Onion Potato Soup 
• Karen’s Kitchen Stories: Leek and Celery Root Soup 
• Pandemonium Noshery: Pear and Blue Cheese Soup 
• Palatable Pastime: Shrimp in Tomato Saffron Broth

Laal Sabzi /Beetroot Sabzi#SundayFunday

This is a quick easy and delicious sabzi, a superfood veggie. I love to eat boiled beetroot.

Ingredients
250 Grams Beetroot - chopped
250 Grams Carrots - chopped
250 Grams Tomatoes
2 Medium Potatoes
1 Teaspoon Sea Salt or to taste
2 Teaspoons Red Chili Powder 
½ Teaspoon Turmeric powder
½ Teaspoon Roasted Cumin powder
1 Small Cinnamon Stick
2 - 3 Cloves
3 Big Cloves Garlic- minced
Coriander Leaves for garnishing
3 Tablespoons Oil

Method

Chop beetroot into small pieces and boil it till half done, then strain.
Cut the potatoes, tomatoes and carrots into small pieces.
Heat oil, add minced garlic cloves and cinnamon, fry for 2 minutes, then add all the vegetables together and fry well. Add the seasonings, and stir fry for a minute or till all the veggies get coated with the spices, add ¼ cup water, mix well. Cover with lid, cook on medium low flame for about 10 minutes or till the veggies are done, stirring after every 2 minutes. Switch off the flame when the veggies are cooked. Garnish with coriander leaves. 

Serve with hot with phulkas or rotis. 
Labels: Beetroot, Potato, Carrot, Sabzi, Main course, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The host of this week's event is Mayuri's Jikoni and the theme is Superfood Beetroot.

• Beet Hummus with Goat Cheese from Amy's Cooking Adventures
• Beet Salad with Goat Cheese from Making Miracles
• Beetroot Vada from Mayuri's Jikoni
• Easy Pickled Beets from Food Lust People Love
• Ginger Beetroot and Celery Juice from Cook with Renu
• Kubbah Selek - Semolina Dumpling and Beet Soup from Pandemonium Noshery
• Laal Sabzi /Beetroot Sabzi from Sneha's Recipe
• Roasted Beet Ricotta Gnocchi with Wilted Beet Greens from Culinary Adventures with Camilla
• Roasted Beet Salad from A Day in the Life on the Farm

Gajar Halwa With Khoya/Mawa#Foodieextravaganza

Gajar Halwa is a carrot based mouth watering popular dessert rich in taste. Gajar Halwa is traditionally eaten during all the festivals in India and made especially in winter when red carrots are widely available.
This is my hubby and son-in-law's favorite. I make this halwa at least thrice in winter.

1 Cup = 200 Ml Cup
Ingredients
1¼ Kg Red Carrot
250 Ml Milk
1 Cup Granulated Sugar
2 Heaped Tablespoons Milk Powder

2 Tablespoons Desi Ghee
300 Grams Homemade Khoya/Mawa

¼ Cup Chopped Cashew nuts
¼ Cup Raisins
1 Teaspoon Cardamom powder

Method

Wash and clean the carrots, peel it, and then grate into the bowl using the thin grater.
In a thick bottom kadai add the carrot and ghee, cover and cook on medium low flame for 10 to 15 minutes stirring in between till the carrot is cooked and has a shine. 

Add the milk and cook without the lid till the moisture evaporated . Keep stirring in between after every 3 -4 minutes.

Cook opened till the milk nearly evaporates.

Add the sugar 

and cook till sugar melts and moisture evaporates.

Now add the mawa, milk powder and cook stirring for about 3 -5 minutes. Then add the chopped cashews and raisins cook for 5 minutes, stirring again after every 3 -4 minutes. Add cardamom powder and give it a good mix.
                             

Served garnished with chopped cashew nuts, pistachio, raisins. Enjoy!!

Gajar Halwa is so yummy and delicious.

Lables: Carrot , Halwa, Mawa, Festival Sweets,Sweets & Desserts, Foodie Extravaganza Party, No Bake Desserts

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Our host for hosting this month's event Sneha of https://snehasrecipe.blogspot.com/See all the other recipes for today's Foodie Extravaganza Event - National Carrot Day

Carrot Fries From Magical Ingredients 
Carrot Salad with Feta and Pistachios From A Day in the Life on the Farm 
Carrot Slaw From Palatable Pastime

Duck-fat Roasted Carrots and Parsnips From Food Lust People Love 

Gajar Halwa With Khoya/Mawa From Sneha's Recipe 
Pasta Salad with Roasted Carrots and Kale From Karen's Kitchen Stories 

Roasted Carrots with Vinaigrette From Making Miracles  

Grilled Grapes & Paneer Sticks#SundayFunday

This grilled skewers is a lip-smacking appetizer/starter, a wonderful party pleaser. I have also sauté veggies too along with them. It's healthy and delicious.

Ingredients
1 Cup Grams Grapes
200 Grams Paneer / Cottage Cheese - cut into cubes
1 Carrot- cut into sticks
1 Small Green Capsicum/Bell Pepper -diced
1 Medium Potato - boiled and cut into wedges
2 Medium Tomato - de seeded and cut into wedges
For The Marination
½ Teaspoon Dried Parsley
½ Teaspoon Salt
½ Teaspoon Sweet Chilli Preserve/Jam
½ Teaspoon Sweet Paprika
¼ Teaspoon Bezar Spice -Homemade
1 Teaspoon Balsamic Vinegar
1 Tablespoon Heaped Olive Oil

Method

Mix all the ingredients for marination well, add all the paneer, grapes, coat them in the marinade and keep it aside. 

Then add the tomato, potato, carrot, coat them in the marinade. Keep aside for 30 minutes.
Thread the paneer and grapes on wooden skewers.

Heat a grill pan add the veggies - tomato, potato wedges, carrot along with the marinade and sauté till they are grilled /charred, remove them on to a plate. In the same pan grill the paneer and grape skewers.

When done serve them and enjoy!! 

Crisp paneer with sweet  grapes and veggies taste fantastic.

Labels : Paneer, Cottage Cheese, Grilled, Appetizer, Party pleasers, Healthy, Starters, Grapes, Carrot, Tomato, Potato

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah Rose Hills of Making Miracles 

Sunday Funday: Happy Valentine's Day! Today let's celebrate romance.!

• Beet-Kissed Savory Goat Cheese Truffles by Culinary Adventures with Camilla
• Chocolate Dipped Strawberries by Amy's Cooking Adventures
Chocolate Chip Strawberry Cake Mix Cookies by  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 

• Strawberry Almond Crumble by Food Lust People Love
• Watermelon Mousse by Mayuri's Jikoni
• Wild Rice Stuffed Pork Tenderloin by A Day in the Life on the Farm

Oil & Gluten Free, Vegan Cabbage Soup#Soupswappers

This as a quick and easy soup, just add everything to the stock, stir it and it's done.

Serves 3
Ingredients
¼ Cup Cabbage - chopped
1 Carrot - cut into small cubes
1 Scallion/Spring Onion - chopped
2 Lettuce leaves - chopped 3
3 Cups Vegetable Stock
¼ Cup Sweet corn
1 Tablespoon Heaped Potato Starch or Corn flour
¼ Teaspoon All-Purpose Seasoning
Black pepper powder to taste
1 Teaspoon Dark Soy sauce Or Tamari
1 Teaspoon Lemon juice
1 Teaspoon Red Chili Sauce
1 Teaspoon Sweet Chili Sauce

Method

Heat stock, add all the vegetables, cook for 5 minutes. Add all the seasoning and sauces, give it a nice stir. Taste for seasonings , add according to your taste. To thicken soup add potato starch mixed in ¼ cup water, keep stirring as you are adding the slurry. Let it boil for 2 minutes. Switch off the flame, add the lemon juice.

Enjoy this as an appetizer, it so soothing to the throat and healthy. Perfect for a cold winter evening.

Labels: Oil Free, Gluten free, Vegan, Cabbage, Carrot, Sweet Corn, Soup, Soup Swappers, Healthy, Appetizer, Main course

December 2020 event for Soup Swapper's this month our host is Sue from Palatable Pastime , and the theme is Let's showcase a soup made with Cabbage!

Soup Saturday Swappers December 2020 Cabbage Soups 

• Cabbage Roll Soup by Making Miracles
• Caldo Verde (Portuguese Cabbage Soup) by Culinary Adventures with Camilla
• Chicken and Rice Soup with Cabbage by Karen's Kitchen Stories
• Cream of Cabbage Soup by Pandemonium Noshery
• Oil & Gluten Free, Vegan Cabbage Soup by Sneha's Recipe
• One-Pot Italian Sausage, Kale, & Bean Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Stuffed Cabbage Soup by A Day in the Life on the Farm
• Tofu and Bok Choy Soup by Palatable Pastime
• Vegan Curried Cabbage Soup by Magical Ingredients

Sai Gog Khao Jee#EattheWorld

Sai Gog Khao Jee is Laotian Pork Sausage Sandwich which is served on a French baguette. The sandwich is usually filled with pork sausage , topped with carrots, watercress and slathered with a chili sauce to bring it all together. I used whatever is available here. We do not get fresh pork sausages in casings so I made the pork sausage minus the casing, got pork mince which was fatty enough and made sausage patties.

This is a filling sandwich which makes a perfect brunch or dinner.

Ingredients
For the Sausage
250 Grams Pork Mince
2 Tablespoons Coriander Leaves - finely chopped
2 Spring Onions - green and white finely chopped
1 Teaspoon Minced Ginger
1 Tablespoon Lemon grass - white part only, minced
1 Teaspoon Minced Garlic
2 - 3 Shallots - finely chopped
3 - 4 Green Chilies - finely chopped
1 Tablespoon Fish sauce
Salt to taste
For the Chili Sauce 
1 Pearl Onion -  chopped 
2 Cloves Garlic - chopped 
1 Tablespoon Fish Sauce 
1 Tablespoon Chilly Sauce
1 Teaspoon Oil
Other Ingredients 
6 inch lengths of baguette, split and toasted per person
Shredded Raw Papaya, Radish, Carrot
Onions (optional)

Method

For the Chili Sauce 
In a small skillet, heat a tablespoons of the oil. Add the shallot  and cook over moderate heat, stirring a few times, until soft and translucent. Add the garlic and cook for a minute. Add the sauces and mix well. Remove this into a bowl and keep aside.
For the Sausage

Mix everything together well to evenly disperse all the ingredients. 

Divide the meat into equal size pieces and roll into sausage shapes.

Fry them on a frying pan for 10 minutes, turning the sides until the meat is cooked and they are brown on all sides.

Assemble each sandwich on a baguette first add the sauce, sausages, shredded veggies and again sprinkle the prepared chili sauce.  

Enjoy!!

Labels : Baguette, Pork, Sausages, Chilly Sauce, Papaya, Carrot, Radish, Eat the World, Laos, Sandwich

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Laos.

Check out all the wonderful Laotian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Khao Nom Kok (Lao Coconut Cakes) 

Pandemonium Noshery: Laotian Party Noodles - Kua Mee 

Making Miracles: Lao Grilled Chicken 

Sneha’s Recipe Sai Gog Khao Jee 

Kitchen Frau: Ping Gai (Lao Grilled Chicken Wings) 

Sugarlovespices: Laotian Sweet and Sour Tofu 

A Day in the Life on the Farm: Pork Larb 

Cultureatz: Pumpkin Coconut Milk Custard ( Sang kaya mak eu)

Glazed Carrots With Cinnamon & Honey#Improv

Made this for dinner, but before I could take a pic, half of them were over.  These are so delicious and easy to make.

Ingredients

1 Teaspoon Sea Salt
250 Grams Baby Carrots
2 Tablespoons Butter
1 Tablespoon Heaped Honey
A Dash Freshly Ground Black Pepper

1 Teaspoon Heaped Cinnamon powder
Chopped Coriander leaves to garnish

Method

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 minutes ( do not cook the carrots fully they should have a bite). Drain the carrots and add back to pan with butter and honey. Cook until a glaze coats the carrots, 2 minutes. Season with salt, cinnamon and pepper.  

Garnish with coriander leaves

Labels : Easy, Honey, Carrot, Main course, Side Dish, Cinnamon, Gluten free, Improv Cooking Challenge, Salads

October Improv Cooking Challenge

Carrots and Cinnamon
• • El Salvadorian Pollo en Chicha by Pandemonium Noshery
  • Banana Carrot Muffins by Making Miracles
  • Curry Roasted Carrots by Palatable Pastime
  • Glazed Carrots With Cinnamon & Honey by Sneha’s Recipe
  • Candied Carrot Coffee Cake by Sid's Sea Palm Cooking
  • Carrot Cake Overnight Oats by Cookaholic Wife

Roasted Pumpkin Hummus Veggie Wrap

I loved this Roasted Pumpkin Hummus, so made this again and used to make wraps. For this I used lettuce, green pepper (capsicum), tomato, carrot, cucumber and cheese for stuffing, and homemade tortilla for the wrap.

It's easy-to-make and super yummy as we get in restaurants! 

Ingredients 
Roasted Pumpkin Hummus - see recipe here
1 Tablespoon Garlic Infused Olive Oil
¼ Teaspoon Cumin powder
½ Teaspoon  Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1/3 Cup Black Beans or Red Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely julienne
4 Whole Wheat Tortillas
¼ Cup Shredded Cheddar Cheese

1 Cube Cream Cheese
1 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil
2 Small Green chillis - finely chopped
2-3 leaves Lettuce Leaves
1 Small Carrot  - shreded
1 Small Cucumber - peeled, de seeded & shreded 
Roasted Tomato Salsa Sauce   as required
1 Tablespoon Lemon juice or to taste

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.

Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.
Add the garlic and cook for a minute. Add the capsicum and toss them, now add the  ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt , add accordingly. Remove from heat. Add the coriander leaves, green chillies  and cream cheese mix well,  set aside.

Place whole wheat tortilla on a work surface, spread 1 or 2 tsp of Roasted Pumpkin Hummus over it, leaving an inch at the border.

Add a large spoonful of the beans in the center of the tortilla

lettuce, tomato, shreded carrot, cucumber.

 Top it with Roasted Tomato Salsa Sauce and grated cheese as per you taste.

Then finally roll it. like wise make the rest

Enjoy with an extra spoon of hummus or your favorite sauce! 

Or you can grill these in a sandwich toaster and then enjoy!!

Enjoy a satisfying, healthy, veggie packed breakfast or lunch.  

My Notes

I used a little butter while grilling the tortilla to make it crispy.You can use a pan too to toast these. 
Salsa sauce is optional.
You can add other veggies as well like spinach, radish, etc. I used whatever available at home.
Make this a head and cling wrap them, when needed just toast/grill and enjoy.

Here are some of the other wraps 

Mutton Kebabs Wraps
SFC Twister Wrap 
Fruity Rice Paper Rolls 
Kolkata Style Egg Roll/Wrap 
Chicken Fajita 

Huevos Rancheros Breakfast Burritos  

Lables : Breakfast, Make Ahead, Black Beans, Capsicum, Carrot, Cucumber, Lettuce, Mexican, Wraps, Mexican, Whole Wheat, Tortilla, Vegetarian, Brunch