Partial Ingredients

Everyday Style & Recipes. Est. 2010

Mushrooms

Tofu, Kimchi and Rice Soup

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Sometimes I get weird cravings for certain foods and I recently had a major one for a super clean, healthful soup. I guess the definition of clean food is up for debate but, for me, this recipe meets my definition. It’s just a really simple Korean inspired soup full of veggies and flavor. This would seriously be perfect comfort food during flu season (Fall is right around the corner, ya’ll!) Another part of this craving was for kimchi which I do get sometimes. I think it’s like a pickle craving where you crave like a salty, sour flavor? The kimchi’s flavor in this is soo good and was a perfect craving satisfy-er. I plan on making this anytime I feel bogged down from rich food or if I feel like I’m getting sick. I could see this soup being a good immune health booster. You can pick and choose whichever veggies you have on hand. I went the simple route with leeks, mushrooms and green peas. You can also substitute chicken stock with vegetable stock for a vegan option. If you do use chicken stock try making a homemade chicken bone broth beforehand–you won’t regret it! This is so quick and easy to whip up it makes for a great week day dinner option.

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Tofu, Kimchi and Rice Soup

A deliciously clean and balanced soup full of tofu, kimchi, mushrooms and vegetables.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 400 kcal

Ingredients

  • 2 tbsp olive oil
  • 1/2 large red onion diced
  • 2 leeks tops removed, sliced
  • 3 cloves garlic minced
  • 2 tsp soy sauce or more to taste
  • 1 tsp chili garlic sauce or Sriracha or more to taste
  • 3/4 cup green peas
  • 1 cup spicy kimchi chopped
  • 1 cup brown baby bella mushrooms sliced
  • 1 cup brown or white rice dried (I used brown)
  • 5 cups chicken stock or vegetable stock
  • 1 package firm tofu

Instructions

  1. Start cooking the rice as directed on the package instructions.

  2. In a large stockpot, heat the olive oil and add the onion, leeks and garlic. Cook covered until soft abut 5-7 minutes.

  3. Add the mushrooms and cook another 3 minutes.

  4. Add the tofu and cook covered another 5 minutes.

  5. Stir in the kimchi, garlic sauce/sriracha and the soy sauce.

  6. Pour in the chicken stock, taste and adjust seasoning as desired. Turn up the heat slightly until it starts to rumble and turn it back down. Cook for about another 10 minutes.

  7. The rice should be just about finished at this point and can be combined into the soup. Also stir in the green peas.

  8. Cook another minute or two with the incorporated rice and peas. Remove from heat. Serve with green onions, extra kimchi or hot sauce and enjoy!

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Flat Bread Italian Sausage Pizzas with Balsamic Glazed Mushrooms

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In honor of the 4th of July, I decided to “Americanize” a traditional Italian food–pizza. And what could be more American than messing with a traditional cuisine? I had heard about flat bread being used as a substitute for dough but I had never tried it and was pretty skeptical at first. Italian Americans might cringe at the idea of using flat bread but trust me it’s worth trying out! I even used my Sicilian American fiance as a tester for this recipe and I got his enthusiastic approval.

My favorite part about this recipe is the red sauce which can, of course, be used on regular pizza dough if you have that available. The longer you cook it the better it tastes but I only had about 45 minutes and it still turned out delicious. The sauce’s recipe is super basic but tasted fantastic with everything else. The secret ingredient is a pinch of brown sugar (not white sugar!) which mellows out the acidic tomato sauce. I sauteed brown baby bella mushrooms with balsamic vinegar which added a little tangy sweetness to the pizza as well. I had Parmigiano Reggiano on hand but some thick sliced mozzarella or Romano cheese would be amazing with this too. The great thing about pizza is you can take this recipe, mess around with it, and make it your own. That’s totally the American way, amirite?

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Slow Cooker Bison & Vegetable Soup

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I first tried ground bison with burgers a few years ago and I was blown away by how good they were. For those who haven’t tried bison meat, it is pretty much just like beef but better. Bison is leaner than beef and has a small amount of omega 3 fatty acids and complex nutrients. I think it tastes mostly like beef but with more flavor without being gamey at all. Even though it is considered a “game” meat the flavor is totally mind in my opinion.

Now onto the recipe: it turns out bison meat works great in both soups and burgers! While you can definitely substitute in beef I would recommend trying out bison for this one. This recipe also has some lovely veggie accompaniments: potatoes, cabbage and mushrooms give it some rustic hardiness perfect for winter. I used red wine to add more depth of flavor to the broth along with Worcestershire and herbs. Slow cooking does wonders for combining all of these flavors together. I garnished each bowl with shaved Parmesan but Romano or an aged cheddar would be delicious too!
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Bacon & Lentil Soup with Vegetables

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Bacon & Lentil Soup with Vegetables

We have recently been finding some new hikes around town and finding some really nice trails. Over the last few months my fiance and I have racked up a huge wildflower photo collection along with some beautiful snaps of the scenery.

lupine

Lupine

poppy2

California Poppies

flower5

Wild Pansies

flower21

Wild Roses

When we get home on the weekends from hiking we’re usually not in the mood to work on complicated dinners

Horned Lizard

Spotted this cool guy on the trail!

That goes for the busy work day nights as well–ain’t nobody got time for that! Enter: Bacon Lentil Soup to the rescue. The healthy lentils cancels out the bacon right?? Pretty sure that’s how nutrition works. Anyways, I am a big fan of this soup as it’s simple to throw together and full of good stuff. The bell peppers and mushrooms go great in this recipe which is flavored with white wine, fresh sage, garlic and spices. A pinch of cinnamon lends itself great to the flavors of the recipe. I like the bacon with this recipe because–well do I even need to explain why? You can definitely remove the bacon to make this vegan or vegetarian.

Bacon & Lentil Soup with Vegetables

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Kare Udon Soup with Tofu and Mushrooms

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I recently made Kare UdonB with beef and it seemed like it would go nicely as a meatless soup too. The recipe is identical to the previous one except I substituted the beef with tofu and mushrooms. The tofu was great with the curry flavors. I am completely sold on the packaged curry roux. This is my favorite curry, and I buy the “hot” version. It can be found in the asian foods section in grocery stores: I was skeptical since it looks a little like astronaut food, but the flavors have totally won me over!

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Three Cheese and Roasted Pepper Pizza

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p1040228

I had an older post with this same recipe but as with the nature of almost every recipe I have used it has turned out a little bit differently this time around. I had some fresh mozzarella and parmesan leftover in the fridge so I added those in. I didn’t have any capers this time which was too bad. They are very nice on this pizza.

I like the thin crust style of this pizza and the flavor of the roasted orange and yellow peppers. Roasting the peppers beforehand intensifies their flavor. Instead of leaving the skins on I removed them. I think I like this version better–some of the bitterness of the blackened pepper was removed when I took away the skin. The fontina and parmesan with the addition of fresh mozzarella gave the toppings a melty softness that was very tasty. I went the lazy route and used a pre-made dough from the grocery again. I like to use the whole wheat dough sold in a package (not a can). One of these days I will try a pizza crust from scratch.

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