Mr. Bijoy Writes

It's winter, and I think winter is the season for soups. So here's a delicious, warm bisque for all of you vegan/gluten-free folks to enjoy when it's cold outside! What ya need: 3 cups of vegetable stock 4 cups of butternut squash, peeled and cubed 3/4 cups of carrots, diced 1/2 cup of coconut milk 1/2 cup of onion, diced 1 tablespoon of canola oil 1 tablespoon of vegan butter, unsalted 1/2 teaspoon of kosher sea salt 1/2 teaspoon of fresh ground black pepper 1/4 teaspoon of ground nutmeg Ok, so- In a large pot, melt the vegan butter in the oil over medium heat. Stir in the diced onions until tender and translucent. At that point, add the carrots, squash, vegetable stock, salt, pepper, and nutmeg and increase the heat to bring it all to a boil. Once boiling, reduce the heat and let it all simmer until the carrots are fork tender. Now, transfer this mixture, a little at a time, to a blender and puree until smooth. Once it's all pureed, return the mixture...

For many a century, cheese has been a tasty addition to many dishes. As Wisconsin has grown to be the heartland for American cheese, many Wisconsin recipes have come forth to create an especially cheesy cuisine. I learned how to make this soup on a short tour of Wisconsin. It’s an easy and quick crowd pleaser that works as a rich side soup for any occasion. Ingredients: 2 tablespoons of butter 1 ½ teaspoons of salt 1/3 cup of chopped celery ¼ teaspoon of ground black pepper 1/3 cup of chopped onions 4 cups of diced peeled potatoes 1 cup of shredded cheddar cheese 3 cups of chicken broth 2 cups of milk 1 dash of paprika Ok, so: In a big pot, melt the butter over medium-high heat. Saute the celery and onion in the butter until the celery gives and the onions are tender. Add in the potatoes and the broth then let this simmer for about 12 minutes, covered, or until the potatoes are tender. In small batches, puree this potato mixture in a blender or food processor. Return this ...

It's getting chilly and some of my friends out east have had their first snow. So, to me, this mean soup season! Here's a great soup recipe that is just delicious. Give it a shot! What ya need: 1- 28oz can of peeled tomatoes, diced 1 medium onion, chopped 2 cups of quality chicken stock 3/4 cup of heavy cream 1/2 cup of white wine 1/4 cup of fresh parsley, finely chopped 1/4 cup grated Parmesan cheese 1/2 teaspoon of kosher sea salt 1 teaspoon of chopped garlic 1 teaspoon of freshly ground black pepper 1 teaspoon of freshly squeezed lemon juice 3 tablespoons of dill, finely chopped Ok, so: In a large pot, mix all of the ingredients except for the parsley, Parmesan, salt, pepper, and heavy cream. Cook this over medium heat for 30 minutes, or until the tomatoes are tender. Add the rest of the ingredients, stir, and let simmer for 10 more minutes.  Super easy, super tasty! Enjoy!

On a trip to Georgia a few years back I came across a portabella soup that sparked my interest. I remember walking into this small restaurant and wanting something warm to help ease the crisp night air. This soup looked good, so I ordered it. I tried for months to try and mimic the recipe and it finally came through. I suggest this soup for cooler days as part of a hearty meal. I hope you enjoy it as much as I did.  What ya need : ¼ cup of unsalted butter 5 chopped leeks (about 3 cups) 1 onion (roughly chopped) 10 ounces of portabella mushrooms (chopped – so about 4 cups) ¼ cup of all-purpose flour 3 cups of quality chicken stock 4 tablespoons of dry sherry 2 cups of Half & Half ¼ teaspoon of cayenne pepper ¼ teaspoon of ground black pepper (or white pepper, your choice) Ok, so: In a big pot, melt the butter over medium heat. Add the leeks and onion and sauté until the onions grow soft. This should take about ten minutes or so. Then add the mushrooms...

My heater is being a real poop-face today. So I thought that I'd post a recipe for a nice, warm soup. So here ya go! What ya need: 1 ,14-ounce can fat-free, less-sodium chicken broth 2 teaspoons chili powder 1 teaspoon ground cumin 1 ,16-ounce can navy beans, drained and rinsed 1 medium poblano chile, halved and seeded 1/2 onion, cut into 1/2-inch-thick wedges 1 pint grape tomatoes 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice ...

Yum yums in ya tum tums!!!! What ya need: 2 large ripe avocados Juice of 1 lemon 4 cups Mushroom Broth (check other 8-11 post) Vegetable stock or water 1 potato, peeled and cut into 1⁄2-inch cubes Sea salt and freshly ground pepper 1⁄4 teaspoon hot pepper flakes 1⁄2 cup rice milk or soy milk 4 tablespoons chopped fresh chives or Basil Pesto, optional Ok, so: Grab your avocados and peel, pit and slice them in half. Place them in a bowl with some lemon juice. In a saucepan, bring broth to a gentle boil over high heat. Add avocados with lemon juice and potato. Season to taste with salt, pepper and hot pepper flakes. Cover, reduce heat and simmer for 15 minutes or until potato is soft. Let cool. In a blender, combine rice milk and avocado mixture and blend until smooth. Transfer to a bowl, cover and refrigerate for 1 hour or until well chilled. Ladle into soup bowls and garnish with chopped chives, if using.

Yeah, you read that right- Pork Gumbo. It takes about an hour from start to finish, so it's quick. It tastes wonderful, so there's that. Give it a shot! What ya need: * 1 pound pork loin, cubed * 1 tablespoon butter * 2 tablespoons all-purpose flour * 1 cup beef broth or homemade beef stock * 1 15oz. can stewed tomatoes * 10oz sliced okra * 10oz frozen succotash * 1 teaspoon Frank's Red Hot sauce * 1.5 teaspoon black pepper * 1 bay leaf Ok, so: You're gonna want a dutch oven for this one. If you don't have one, a large pot works too. So, spray your Dutch oven with cooking spray to prevent sticking. Heat up the oven over medium heat and as soon as the pan is hot, add the pork. Cook the pork for about 4-5 minutes, or until it's lightly browned on all sides. Now, using tongs, take the pork out of the oven and set aside. Then add the butter to the oven. Once the butter is half-way melted, add the flour and start stirring. In a ...

Having lived in many a situation with dozens of roommates over the past few years, I have grown to learn one thing; the strength of a relationship between friends is often tested through co-existence in a common space. This is a quick, hearty soup dedicated to all of those friends I’ve lived with who I now am honored to consider brothers. This is a feel-good recipe for those feel-good moments. It also works great as a great pre-study meal. Ingredients: 1 medium chicken breast (cut into chunks) 10 ounces of chicken broth 10 ounces of water 2 teaspoons of uncooked rice 1 egg ½ stick butter or margarine ½ teaspoon ground black pepper ½ teaspoon salt 1 teaspoon lemon juice Ok, so: In a medium sized pot, or saucepan if you wish to use such terminology, over medium heat, throw in the butter, salt and pepper. Allow the butter to melt and mix the contents of the pot. Place the chunks of chicken into the butter carefully, as to ensure no butter spatters onto you...

For many a century, cheese has been a tasty addition to many dishes. As Wisconsin has grown to be the heartland for American cheese, many Wisconsin recipes have come forth to create an especially cheesy cuisine. I learned how to make this soup on a short tour of Wisconsin. It’s an easy and quick crowd pleaser that works as a rich side soup for any occasion. Ingredients: 2 tablespoons of butter 1 ½ teaspoons of salt 1/3 cup of chopped celery ¼ teaspoon of ground black pepper 1/3 cup of chopped onions 4 cups of diced peeled potatoes 1 cup of shredded cheddar cheese 3 cups of chicken broth 2 cups of milk 1 dash of paprika Ok, so: In a big pot, melt the butter over medium-high heat. Saute the celery and onion in the butter until the celery gives and the onions are tender. Add in the potatoes and the broth then let this simmer for about 12 minutes, covered, or until the potatoes are tender. In small batches, puree t...