Posts Tagged almonds

Portobello sandwich + veggie almond soup

This was another one of my cooking attempts that didn’t come out too badly. The soup came from a recipe for Soupe de Haricots Verts aux Amandes found on the lovely Chocolate and Zucchini blog.

I came across the recipe while searching for way to use my leftover powdered almonds that did not involve baking cookies. As I also happened to have carrots and green beans in the fridge, this was a propitious find.

3 tablespoons olive oil
2 onions, peeled and chopped
1 garlic clove, peeled and smashed
3 carrots, peeled and sliced
500 grams (a little over a pound) green beans
Fine sea salt, freshly ground pepper
1 liter (4 cups) homemade vegetable stock or water
100 grams (1 cup) powdered almonds (see note)

You can read the full recipe from the original posting, but essentially you just sauté and then boil the vegetables, add the powdered almonds, and liquefy it all in a blender.

The soup was much sweeter than I had expected, so it went well with a salad and salty sandwiches. The texture was thick without being heavy, perfect for bread-dipping.

Above you see one of my “cooking” staples: portobello mushroom sandwiches. I marinate the mushrooms in soy sauce, red wine vinegar, olive oil, and a bit of salt and pepper before grilling them on our George Foreman grill. This time we ate them on toasted rolls fresh from the neighbourhood Polish bakery. I like spinach on my sandwich, but Yusuke always goes for mayonnaise. Ugh. I hope he never discovers baconnaise.

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Maple ginger acorn squash

Maple ginger acorn squash

Maple ginger acorn squash

I prepared this dinner, and thus it was easy. I must give credit where credit is due: I used Chef Girl’s Warm Ginger Squash and’s Maple-Roasted Acorn Squash for inspiration.

So, the components of this dish were: microwaved acorn squash halves, a sauce of maple syrup, salt, black pepper, minced ginger (lots!), and butter, and green onions and toasted almonds as toppings.

I also made a quick vegetable soup with canned tomatoes, carrots, broccoli, and white onions. I used herbed vegetable stock and added two bay leaves and a bit of parsley.

All-in-all, a very autumny and tasty meal.

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