14

Jan

CAUSE / SEE THE GOOD X 20x20x20

SEE THE GOOD / 20x20x20 / tahsin, the good

i made my decision on which cause to support with the proceeds from the soup exchange coming up as well as all the other exchanges planned for this year. i mentioned in this post that i wanted to give back and help those who cannot see or have a hard time with their vision. it’s something that affects me on a daily basis (-7.00 and -7.25 anyone?) and with the aid of glasses, regular optometry visits and care that is so readily available here, i can.

i know this is not the case for so many around the world.

so i set out to research various causes in this realm of giving back and in doing so i came across 20x20x20. it’s a charity that aims to restore vision to blind adults and children in very poor and rural areas. you see, without vision there are so many things you just cannot lean into. be it small things like being invited to play or big things like not being able to provide for your family. and without proper life-essentials education, or a place to learn to live with your disability, it becomes so difficult for many of these people to thrive, let alone survive, in their own ways in their lives. “the WHO reports that 60% of children die within 1-2 years of going blind. whether you are 8 years old or 80 years old, in most developing countries they say a blind person is like a “mouth with no hands.”” - 20x20x20

it’s just bleak. and that is no way to live.

this charity has somehow found a “miracle surgery” that takes as little as 15 minutes and costs $300 to perform. it also aims to empower local doctors and nurses with the tech and training to provide these life-changing procedures. so its like a win win win. it just seems like the right fit.

so since the exchange is $11*, i have upped the number of guests to 30 from 25 so that we can collectively provide one person their sight.

to me, that’s huge.

mother teresa, that bad-ass good girl, said, “if you can’t feed a hundred people, then just feed one.”

FEED ONE > FEED NONE / tahsin, the good

this is me doing what i can with, what i’ve got, where i am. and i hope you will join me and some friends in doing that. the exchange is on january 24th from 1-4 pm. it’s a ladies only thang. sorry, fellas and kids. it’s our time to connect, share, inspire and most importantly nourish ourselves socially and spiritually and obviously, physically. trust me when i say, there will be much simple, colourful deliciousness that will make your tummy full.

you can buy your tickets here. please, if you are planning on coming, get your tickets sooner than later, because the last day to get them is one week from now. and the earlier we sell out, the earlier we can start preparing for you all! and the more prepared we are…well, you know. it’s just so good to be prepared.

thank you with all my heart!

x

*one dollar from each donation will be going towards admin fees. sorry guys, but i cannot seem to escape that.

8 months ago Short URL Comments

CAUSES/FOOD/LIFE/LIGHT+GOOD/PEOPLE

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05

Nov

EAT / ROASTED CAULIFLOWER & LEEK SOUP

ROASTED CAULIFLOWER + LEEK SOUP / tahsin, the good

my sister and i decided a few weeks ago that we wanted to do a weekly soup exchange. we were making a big batch of soup for the weeks lunches and some dinners anyway, and thought why not just mix it up a bit and share. and we didn’t want to wait for my annual (yes, i’m calling it annual even though i have only had one, it’s the intention that counts!) soup exchange that’s being planned for january, we want soup now. i got sally on board and now we have a threesome! we see each other every wednesday already for family dinner, so the tradeoff can happen without any disruption to our already busy schedules.

ROASTED CAULIFLOWER + LEEK SOUP / tahsin, the goodROASTED CAULIFLOWER + LEEK SOUP / tahsin, the good

these days i finalize my meal plans, that now include a soup, after i go to the market because i’m trying to get inspired by the fresh produce there. and most weeks there is a bit of carryover in my crisper so i take a little of the old and a little of the new and come up with something.

i think my sister was nervous i’d make her an apple based soup since i was going three/four weeks strong on that tip. apple squash, apple zucchini, apple apple apple. i knew i needed to diversify my ingredients and to her luck (and mine) i came across a really delicious soup on jeanine donofrio’s blog, love & lemons, using cauliflower and leeks. i was searching for a soup with leeks, but did not want to use potatoes and voila, this one caught my eye!

it’s creamy, cloud-like and flavourful.

ROASTED CAULIFLOWER + LEEK SOUP / tahsin, the good

come, have a bite.

i didn’t have cashews, marjoram or white wine vinegar like the recipe calls for, so i subbed in sunflower seeds, coriander powder and white rice vinegar. i guess that’s the consequence for my new method of meal planning, but i look at it as being resourceful and a little bit creative in the kitch. isn’t that how the best recipes are developed anyways?

ROASTED CAULIFLOWER + LEEK SOUP / tahsin, the good

x

ps. thinking of starting a soup exchange? do it! i’d suggest keeping it to four committed peeps that live close by, or that you know you will see on a regular basis, who you think are good in the kitchen. i mean, you wouldn’t want to trade your awesome soup with a sub-par one right? just kidding. haha ;) check out my soup exchange post for a few guidelines on getting one started.

pps. in case you missed the link to the recipe above, it’s here. and seriously this blog is so good. lots of great easy and seasonal meals, beautiful imagery that makes you want to eat everything up, and a really well-rounded use of vegetables for a non-vegetarian food blog. bookmark that.

 

11 months ago Short URL Comments

FOOD

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03

Oct

EAT / ROASTED ZUCCHINI AND APPLE SOUP

this is not a soup exchange soup, but i’m telling you right now, you are going to want to bookmark this.

i get inspired by what i have in my fridge.

sometimes when i cook i don’t always have a plan as to what i’m going to make and i get inspired by what i have in my fridge. or what’s lying around. the other day, this was the case.

i roasted zucchini the night prior because, well, i like to have roasted veggies around. they are great for adding into sauces for dinners or paninis for lunch. so anyway, i roasted up a bunch, with the intent of adding stock and few spices to make a soup.

then i realized i have a whole bagful of apples from our latest field trip just sitting and waiting to be used.

so i did what i usually do when i have two random ingredients. i type them into google and see if anyone else thought to combine the flavours. like, does it exist, it is a thing. i don’t like to waste good food, so i’m not that experimental in the kitchen. only kind of…

well, lo and behold, apples and zucchini is a very common combination! with that knowledge and boost of confidence I went ahead and played with my ingredients.

the results were a creamy mix of slightly sweet full-bodied flavour.

here’s how you make this soup.

roasted zuchini and apple soup

all you need is

  • 4 zucchini
  • olive oil
  • coarse salt
  • 1 nub of butter
  • 1 medium onion, diced
  • 1 nub of fresh ginger, grated or minced
  • 1 apple, i used honeycrisp
  • 3 cups chicken or vegetable stock
  • salt and pepper to taste

and all you have to do is

  • roast zucchini. (i’ll go over this quickly, but will make a quick post about how i roast and store a variety of vegetables soon. such a simple and high impact way to add flavour to your meals.) slice the zuchini, lay on a parchment lined baking pan, drizzle with olive oil and grind some coarse salt over top. place in an oven at 350 for 45mins-1hr. you can flip or mix your batch up part of the way through or just leave them be. either way you end up with major flavour with many uses.
  • heat butter in a stock pot.
  • add in onions and ginger and sautee until onions are translucent.
  • add in the apple and continue to sautee for another 7-10 minutes or so.
  • add in the zucchini and continue to mix, mix, mix.
  • add in the stock and let it sit so that all the flavours can inufuse.
  • blend to desired consistency. i wanted a creamy soup, so i blended until there were no chunks left.
  • add salt and pepper to taste
  • serve with your favorite soup toppings such as goat cheese, pepitas, hemp seeds, sundried tomatoes or our new fave, alphabet pretzels!

what i love about this soup is that it was so simple to make and uses seasonal produce. and obviously that it is freaking delicious. i had my oldest friend over for a playdate with our girls and it was ready in a flash and gone in about that much time too!

try it this week will ya?

x

12 months ago Short URL Comments

FOOD

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25

Sep

EAT / BEET SOUP

fall is officially here and that means more soups in our house. and now, since i had a soup exchange a few months back, there’s no shortage of recipes for me to try out. i’ll be sharing the recipes with you guys as i make them, so sit tight and get your stock pots and homemade broth ready! (ps. a post on my stock recipe is coming!)

up first, i tried my friend zehra’s beet soup. i had a surplus of this soups main ingredient suddenly in my kitchen as i was the lucky recipient of some beet carpaccio leftovers from a dinner party.

i know, fancy huh?

they were really good as they were, but i wanted to mix it up a bit and make it easy for my kids to eat as well. as you can imagine, beet carpaccio is not really their flavour!

but this soup is. just be careful when preparing and eating it. no white clothes, ok?

those beets have a mighty pigment.

here’s a fun pic of niyya demonstrating this fact in her first foray into beet territory. she makes it look so yum, no? 🙊

so, here is the recipe. and i promise, it’s quick and easy to make. just chop, drop and stir. well, just about.

zehra’s beet soup

all you need is…

  • 3 medium beets (about 1 pound)
  • 1 tablespoon grapseed oil
  • 1 cup chopped red onion
  • 1 pound carrots, coarsely chopped
  • 2 tablespoon minced fresh ginger
  • 1 large garlic clove, minced
  • 6 cups vegetable or chicken stock
  • 2 bay leaves
  • 1 teaspoon grated lemon zest
  • 1 tbsp fresh lemon juice
  • 3/4 teaspoon salt
  • freshly-ground black pepper to taste
  • 4 teaspoons sour cream (optional)

and all you have to do is…

  • under running water, peel the beets with a vegetable peeler. with a chef’s knife, cut the beets in half, then lay them flat side down and cut them into large chunks.
  • in a stock pot over medium heat, heat the oil. saute the onion until it is translucent. add the carrots, ginger, and garlic. cook for 5 minutes, stirring frequently.
  • add beets, bay leaves and stock. simmer the soup, covered, for 50-60 minutes.
  • add lemon juice and zest and stir well.
  • in a food processor or blender, puree the soup in batches then stir in the salt and pepper. taste the soup, and adjust the seasonings, if you like. serve the soup hot or chilled, garnished with dollops of sour cream or feta and fresh cilantro.
  • this recipe serves 4.

and while i planned on having this batch last me a few days for lunch, i ended up eating a few bowls throughout the day!

what?! i really like this soup! ok?

and i think you will too. enjoy, and listen, if you end up making a batch i’m a quick phone call away. sharing is caring, right? ;)

12 months ago Short URL 2 Comments

FOOD

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15

Apr

EAT / SOUP JOUGH

as promised here is the recipe for this traditional persian soup. my friend shahnaz made it for the soup exchange i had last month and the flavours are so divine you have to try it out at home.

shahnaz’s soup jough

what you’ll need is…

  • 2 tbsp grape seed oil
  • 2 tbsp butter
  • 1 large onion, peeled and quartered
  • 1 1/2 cups pearled barley, rinsed and soaked in cool water for an hour
  • 4 cups of stock, chicken or vegetarian
  • freshly ground salt and pepper to taste
  • 1 1/2 cups shredded carrots
  • 2-3 tablespoons of freshly squeezed lime or lemon juice
  • water
  • chopped flat-leaf parsley for garnish

and all you have to do is…

  • sautee the onions in the butter and oil until translucent
  • add the pearl barley to the pot and stir for one minute. stir in the broth, salt and pepper.
  • bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
  • to the pot add the shredded carrots and mix. add more hot water if needed. cover and cook for another 40-45 minutes on medium-low heat.
  • in the last 15 minutes of cooking add the lemon juice, taste and adjust the seasoning, if needed.
  • serve the soup in a large bowl, sprinkle chopped parsley on top and serve with warm bread.

what i love about making soup is that there is very little prep, long low-maintenance cook times and a hearty, healthy and delicious outcome every time. thanks shahnaz, you are awesome mama!

who’s going to try this one out?

1 year ago Short URL 3 Comments

FOOD

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15

Apr

SOUP EXCHANGE

a little while back i had a few of my friends over to my house for a soup exchange. it was a few weeks ago. a time when winter was still hanging around in full force. so i wanted to give winter a nice big send-off by having an exchange of one of my favourite things about the cold weather months - soup!

each person was to make one big pot of a soup of their choice and bring it divided into four 2 cup mason jars to exchange. the point was to have one jar of soup to enjoy that day for lunch and three to take home. not everyone went home with each soup, but we all definitely got a nice sampling and lunches for the week! bonus!!

i wanted to have a nice variety of flavours and types of soup, so i asked my friends to let me know in advance what they were going to bring. just wanted to make sure there was no major overlap, you know. i am a big fan of squash soup, but really didn’t want to have jars and jars full of that flavour! we ended up with a really nice mix like roasted red pepper and potato, harira, and citrus curry lentil. mmmm my belly’s getting hungry just thinking of them all.

i wanted to make a sandwich to round out our soup and decided to serve a gourmet grilled cheese with coriander pesto, sun-dried tomatoes and havarti on rye. it was a hit! i’m going to post a recipe for this soon, so you can try it at home. it’s so easy to make and so tasty to eat! actually, a few of my friends are still talking about them. not to toot my own horn or anything, but they were really really good. haha.

SOUP EXCHANGE / tahsin, the good.

how we worked out the exchange was simple. i really didn’t want any soup to be the last pick, so to make things fair i gave each guest a number from 1-8 and marked it on the back of their drink tag. when everyone arrived i asked them to pick four random numbered stickers to place on their soups. so in the end, you got the four soups with your number on it. makes sense, right?

SOUP EXCHANGE / tahsin, the good.

it was pretty funny watching everyone collect, and then ooh and ahh over their loot!

SOUP EXCHANGE / tahsin, the good.

while i plan to share the soup recipes here on the blog, i’m not going to bombard you with all of them just now. i will however share this delightful soup jough that my azizam, shahnaz, made for the group in the next post. she is lovely, and her soup was too!

the day of the exchange also happened to be one of my favourite peoples birthdays, so we celebrated her and satisfied our sweet tooth’s after all that savory with some carrot morning glory muffins. i got the recipe from here.

SOUP EXCHANGE / tahsin, the good.

it was a really fun lunch to organize and host. we all ate well, laughed out load, and learned a few new tricks for the kitchen. i’m definitely going to make this a yearly tradition, but next time i’ll have it once the cold weather sets in so we can soup it up all winter long. it’s also got me thinking that i want to have a salad exchange soon!! who’s in?

 

 

1 year ago Short URL 14 Comments

FOOD

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17

Jan

EAT / SOUP

i had a very old and very good friend over for lunch the other day and ever since we were teens we would cook together. well sometimes. she would cook a lot and i would cook sometimes. growing into adulthood with husbands and homes of own we would swap recipes and eat each others food all the time. (we spent a lot of time together…)

anyway. i had her over after a very long time and i was kind of nervous about what i should make. i know, it was just a lunch and play for us and our babies, but still, i wanted to make it special.

so. i decided on soup and panini (with skinny grilled cheese / avocado and cheese sandwiches for the kiddos) and since it was such a hit i wanted to share the soup recipe with you.

RED LENTIL + CARROT SOUP

all you need is:

  • 2 tsp cumin seeds
  • 1/8 tsp red chili flakes
  • 1 1/2 tsp grated ginger
  • 1 tsp extra virgin olive oil
  • 6 good sized carrots, chopped
  • 1/2 cup split red lentils, rinsed
  • 4 cups of vegetable or chicken stock
  • 1 cup of evaporated milk (or 2% milk for a less creamy soup)
  • salt and fresh ground black pepper to taste

and what you have to do is:

  • heat a large saucepan over medium heat. add cumin, chili flakes, ginger and oil. cook for a minute or so until fragrant. watch that the spices don’t burn.
  • remove 1 tsp of the mixture and set aside for garnish.
  • add in the carrots and lentils. mix well. let the flavours of the spice wrap around the orange goodness and at the same time the carrots will soften and let out their own distinct flavour.
  • add stock and bring to a boil.
  • reduce heat to a simmer and cool for 30 minutes, or until the lentils and carrots are soft.
  • remove pan from heat and allow soup mixture to stand for 10 minutes.
  • blend until smooth.
  • stir in evaporated milk. season with salt and pepper.
  • garnish with reserved spices and serve with crusty bread.

you are gonna love this on a cold winter day. it will warm you right up!

3 years ago Short URL 4 Comments

FOOD

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