Warning: This is not your traditional tomato soup.
Sure, it’s hearty and comforting, and it is definitely chock-full of tomatoes, but it also offers a unique richness that allows it to stand apart from others of the variety.
Thickened with creamy coconut milk and protein-packed chickpeas, this soup is just right for a rainy afternoon, lazy evening meal, or any time you need a few spoonfuls of home.
1 tablespoon coconut oil
1 yellow onion, chopped
4 medium garlic cloves, minced
1 teaspoon salt
2 teaspoons pepper
1 teaspoon paprika
2 teaspoons red pepper flakes
Extra virgin olive oil
1 can of diced tomatoes
1 can of cooked chickpeas
1 can of full-fat coconut milk
1/2 cup water (more if you want soup to be thinner)
Heat oil and add onion and garlic. Saute for 2-3 minutes and then add salt, pepper, and paprika.
Stir in tomatoes, then add chickpeas, coconut milk, and water.
Add red pepper flakes and any additional seasoning.
Simmer on low for 15 minutes, stirring occasionally.
Transfer contents to blender and pulse until soup turns thick and creamy.
If you’re like me and enjoy a little crunch with your meals, you can lightly coat some small pieces of kale with extra virgin olive oil and put them in the broiler on high for four to six minutes. Top your bowl of soup with crunchy kale and enjoy.
Fellow block & lot and rooftop chefs: Burger season is upon us. Let 2013 be the year you took your burger to the next level. Your patty prep is key to getting compliments around the grill from your homies! There are a lot of things you can add to your beef before you grill to make it tasty. Start with quality beef. And try some of the following additions to the mix. Just remember to go easy with quantity. If you are using butcher beef, you don’t want to overpower a complimentary flavor with the natural flavor of fresh beef. The following five ways to prep your ground meat are tried and tested, so give these ideas a chance for your next rooftop BBQ.
Half & Half Use 50% ground pork with 50% ground beef. I hear a lot people say this is a Greek version of the hamburger, but my Italian grandmother made her meatballs this way, too. If you do want to go Greek, add some parsley and minced onion and squirt a little lemon on the patty right before you take it off the grill. Otherwise keep it simple with the mixture with good amount of fresh ground salt & pepper.
Soy Sauce Use a tablespoon of soy sauce for every 8 ounces of meat, mix thoroughly. I like to use my hands for all ground beef mixing. Your fingers can mix more efficiently than any stationary tool. Squeeze the beef in both hands in a big bowl. Add some fresh ground pepper, but no more salt. Don’t forget that the soy sauce is all the saltiness that you need. Continue reading →