Easy and tasty recipes for the whole family to enjoy
Soups are such a huge part of my winter diet. There’s something about them that I find so comforting, especially on a cold winter night. One of my favorite vegetables to cook in a soup is winter squash, its sugary taste intensified when simmered with …
Here’s to the first recipe of 2016! I can’t believe I’ve been blogging since 2014. It’s been an incredible ride since my very first post, and I’m so grateful for everything I’ve learned and especially for all of my readers and their support as I build Savormania! With the new …
There are a zillion ways to make a good carrot soup, but this one is by far my favorite. I still love my easy carrot parsley soup, but some nights I just crave something more exotic; especially when the weather starts getting really cold (like right now!). There’s something about coconut milk and lemongrass that makes me nostalgic about summers on the beach in Thailand, soaking up the sun while indulging in delicious food. Maybe that’s why I love this asian carrot soup; it makes me feel like summer is right around the corner when it’s still months away. Who wouldn’t want a spoon of that!?
Continue reading asian carrot soup with coconut and lemongrass
I can’t get enough of winter squash. Winter squash season is back and I couldn’t be happier to cook again with one of my favorite ingredients, turning it into delicious mashes, side dishes and soups. Besides the fact that winter squash is so low-cal and full …
When we eat out, there’s always one thing I look for to qualify a dish as spectacular: It has to surprise me. I like dishes that blow me away with their mix of flavors, or ones that contain a secret ingredient that I just can’t put my finger on. I …
Two weeks ago, I planted my own little aromatic herb garden just in front of my kitchen. I wish I could have bought every single aromatic herb sold at the gardening store, but knowing that my gardening skills are pretty much non-existent, I settled for just five to see if I could keep manage to keep them alive for more than a week. Two weeks later and my small plants of basil, coriander, parsley, mint and thyme have grown tremendously, with even more leaves that I would truly ever need in my cooking. I’ve used fresh parsley and coriander from my garden in my recipes, but hadn’t experimented much with mint besides including it in water pitchers with lemon slices for a refreshing summer drink. My mint was finally put to test last weekend when I whipped up a batch of green pea soup to keep me warm and full of vitamins while fighting the flu.