Cream of Rutabaga Carrot Soup with Maple Syrup Recipe | Club Foody

 

Although we’re finally here in March, the month can be unpredictable. We can still encounter many cold days, snowstorms, and heavy rain ☔. What we need to get through the last “official” month of bad weather is a nice, hot bowl of soup!
 
On the website 💻, I’ve posted over three dozen recipes, and they just keep coming. It can be a Creamy Cabbage Soup, Pasta e Fagioli (Pasta Fazool), Moroccan Harira Soup, Bourride Provençale with Aïoli, Kartoffelsuppe (German Potato Soup), and so on…
 
Before we say goodbye 👋 for a good 8 months of cold temperatures, let’s add another fabulous one to the list… my Cream of Rutabaga Carrot Soup with Maple Syrup! Flavorful, this comforting soup is loaded with deliciousness! It’s exactly what we need until the double digits stick around until November.
 
After generously seasoning (and I mean it) the onions, rutabaga, and carrots with ground sea salt 🧂, they’re sautéed in butter and oil, then cooked for 10 minutes. Did you know that by adding a small amount of oil, it prevents the butter from burning?
 
To this, ginger and garlic 🧄 are quickly sautéed before adding spices such as Italian seasoning, cayenne pepper for a little heat, and freshly ground mixed peppercorns. Then comes the broth. I prefer chicken but vegetable is another option.
 
The mixture is brought to a boil, covered, reduced to medium-low, and simmered gently for 30 minutes ⏰ or until all the vegetables are tender. When time is up, make sure to test if they’re done otherwise, cook them a little longer.
 
It won’t be a Cream of Rutabaga Carrot Soup with Maple Syrup without the heavy cream and, of course, maple syrup 🍁! When these two are added, the heat is returned to medium, and the mixture simmers, uncovered this time, for another 5 minutes.
 
Using an immersion blender, the soup is puréed until completely smooth. If a regular blender is used, scoop up a small amount, put the lid on, and cover it with a dish towel while holding the lid so it doesn’t splash out all over the place and burn you 🔥.
 
Before serving, like I always say, – “taste 🥄 and adjust the seasoning if needed”. The soup is scooped into warm bowls, and the top is drizzled with heavy cream. I like to garnish it with crumbled cooked bacon and sprinkle on some freshly chopped parsley, which completes the dish.
 
My Cream of Rutabaga Carrot Soup with Maple Syrup is incredibly tasty and also very satisfying! In Québec, March is the beginning of the sugar shack season, and what better way to enjoy this delicious gift 🎁 from Mother Nature than by making this amazing recipe…
Bon Appétit! 🍽
 
Check out these other delicious soup recipes… 😀
– Lasagna Soup
– Avgolemono Chicken Soup
– Corn Chowder
– Albóndigas • Mexican Meatball Soup
– Garlic Soup
– Hot & Sour Soup
– Italian Wedding Soup
– Split Pea & Ham Soup
– French Onion Soup Gratinée
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cream-of-rutabaga-carrot-soup-with-maple-syrup/ 😉

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Smoked Oyster & Bacon Pizza Recipe | Club Foody

 

I don’t know about you but we have “pizza night” at least a couple of times a month. We love our pizza! No, we don’t order 📞 from Pizza Pizza, or go to Boston Pizza. It’s all homemade. I have a few selections of dough and over a dozen flavors.
 
Back in the ‘80s, my fiancé Carlo and I were working in bars, and after work, we had a little snack. One of our favorites was to put a slice of cheese on a piece of bread 🍞 and then place a few smoked oysters on top before popping them in the oven under broil. Obviously, I evolved since then…
 
Today, I’m sharing the elevated version that came from that quick snack I had back then… Smoked Oyster & Bacon Pizza! With rich, savory flavor and a slight sweet undertone, this pizza is loaded with deliciousness 😋! It features a gorgeous pairing of ingredients, giving this pie another dimension of what pizza can be!
 
To make this pie, I use my Mediterranean Pizza Dough, however, I often switch to either Rustic Italian or Easy-Cheesy Herb Pizza Dough. I’ve never tried it but another alternative can be store-bought 🛒 premade pizza dough. In that case, read the cooking directions.
 
After the pizza sauce is spread over the two crusts, leaving an inch around the edges, the rest of the ingredients go on: red onions, roasted red peppers, cooked bacon, mushrooms, smoked oysters 🦪, smoked paprika, cheese, and red pepper flakes.
 
When it comes to smoked paprika, it can be substituted with mild paprika. What I like to do is to sprinkle smoked paprika on one pizza and the mild on the other pie 🍕. There are also red pepper flakes that can be added but it’s optional.
 
The bold flavors of this Smoked Oyster & Bacon Pizza are strong and you can opt for a milder cheese 🧀, but to stand up to the pie, I prefer using sharp instead. It has an intense, tangy taste with a lovely, nutty background. It delivers a nice robust, punchy flavor compared to the mild ones.
 
The pie is transferred to a 500ºF preheated oven and baked for only 12 minutes ⏰ or until the cheese is melted and the crust is golden brown. As I mentioned above, this is for homemade pizza dough. For store-bought, read the directions and bake accordingly.
 
After it’s baked, let it rest for 5 to 10 minutes before sprinkling on some fresh chopped parsley and slicing it 🔪. It allows the cheese to set instead of oozing out, the toppings to remain in place, and the crust to stay crisp.
 
This Smoked Oyster & Bacon Pizza is one of my favorite “gourmet” pies! With a gorgeous combination of ingredients, this is a great finger food to add to your folder, especially if you enjoy 💖 smoked oysters as much as David and I do…
Bon Appétit! 🍽
 
Here are more delicious pizza and dough recipes for you to try… 😀
– Pepperoni Pizza
– Sombrero Pizza
– Green Onion Pizza Dough
– Pizza Rustica
– Meat Lovers Pizza
– Best Foolproof Cauliflower Pizza Dough
– Seafood Pizza
– Meat Lovers Pizza
– Greek Pizza
and for even more comfort food recipes 🥰, click on this link… Recipe Category • Comfort Food

For ingredient amountsm directions, and much more, visit ➡ https://clubfoody.com/smoked-oyster-bacon-pizza/ 😉

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Ginger Garlic Bok Choy Recipe • Tasty Asian Side! | Club Foody

 

Since I was little 👧, I always liked vegetables. I couldn’t understand why some of my cousins were lifting their noses at them and making such a scene not wanting to eat them. I wasn’t aware that I was already a “foody child”!
 
I need my daily dose of produce, either fruits or vegetables. Normally in the morning, I eat my fruits 🍏, and later on during the day, I can grab a couple celery sticks or a carrot to munch on. For dinner, it can be broccoli, corn, asparagus, sweet potatoes, lettuce, etc.
 
There’s a Chinese vegetable that we enjoy a lot and it’s bok choy…
Also known as pok choi or pak choi, this type of cabbage is a leafy green vegetable. The entire veggie is consumed: from its crunchy, bulbous stem to the leaves. It’s typically prepared by stir-frying, braising, steaming, or roasting 🔥.
 
I’ve created a few recipes over the years, and here’s one of them… Ginger Garlic Bok Choy! This flavorful side dish is simply incredible! It goes so well with many proteins. From start to finish, it takes less than 20 minutes ⏰ to enjoy this healthy side!
 
I prefer using baby bok choy over the regular ones for a couple reasons. They’re sweeter, and I find their size perfect for recipes. I like cutting 🔪 them vertically in half before washing and swishing them to remove any dirt, and then I leave these little guys in a colander to drain.
 
While they sit there, I move on to my sauce…
 
There are a couple ingredients I’d like to highlight and the first one is rice vinegar…
Although they’re both made from steamed rice that has been fermented, plain rice vinegar and seasoned rice vinegar are not the same. The seasoned one has added sugar and salt, making it a great condiment to add to sushi rice 🍚, salad dressings, dipping sauces, quick pickles, etc.
 
The other one is cornstarch slurry which I prefer over a flour slurry for a few reasons. It’s flavorless, it needs a smaller amount than its counterpart to thicken, it gives a beautiful, glossy finish to the sauce, and the results are much quicker… 45 seconds to stir ⏳ and it’s done!
 
I don’t strictly use this sauce when making my Ginger Garlic Bok Choy. Although, most of the time, I’m a purist when it comes to veggies and prefer them steamed without anything else, this sauce pairs very well with other vegetables such as green beans, cauliflower, broccoli 🥦, and so on.
 
This Ginger Garlic Bok Choy is another tasty way to enjoy this Asian vegetable! As much as I like making 👩‍🍳 my Vegetable Tian or Green Bean Mushroom & Almond Casserole, these dishes take time, but this featured recipe is perfect for weeknight dinners or when time is in short supply.
Bon Appétit! 🍽
 
Here are more great side dish recipes for you to try… 😀
– Veggie Orzo Risotto
– Squash à la Canadienne
– White Bean Purée
– Quick & Easy Sautéed Broccolini
– Cauliflower & Celery Root Purée
– Roasted Rainbow Carrots
– Asparagus with Maltaise Sauce
– Baked Autumn Veggighetti
– Creamy Polenta
and for even more vegetable and side dish recipes 🥕, click on this link… Recipe Category • Vegetables & Sides

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/ginger-garlic-bok-choy/ 😉

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Saag Aloo Recipe • Comforting Vegetarian Dish | Club Foody

 

As a foody (yes, with a “y”), I’m not limited to one type of food. I’ve been exploring diverse food cultures for decades and my curiosity won’t stop anytime soon. It’s been a passion that brought me to try new and exotic dishes from around the world 🌍.
 
Pakistani and Indian cuisines are among my top five favorites 💖. Both have aromatic and complex flavor profiles. These cultures are not afraid to season their food with a range of ingredients, spices, and herbs. It can be anything from vegetarian dishes to meats.
 
A fragrant dish that we enjoy is Saag Aloo! This comforting vegetarian recipe is simply lovely. With potatoes and spinach along with a wide range of seasonings, it has a nice earthy and savory aroma with slight tangy notes from the tomatoes and lemon juice 🍋!
 
I use Yukon Gold potatoes 🥔 because they hold their shape without falling apart. I highly suggest staying away from russets which can turn into mash. When boiling potatoes, I cook them until just fork-tender, 10 to 12 minutes at most.
 
Traditionally, there are chili peppers in a Saag Aloo. Recently, I’ve been experiencing some heartburn so I’ve been cutting back on the “heat” 🔥, but I still incorporate some cayenne pepper. If you want to add some peppers when sautéing the onions, go ahead. I recommend using serrano, jalapeño, or bird’s eye chilies.
 
It’s very easy to get distracted, especially when I’m filming…
In the video, I add my well-drained cooked potatoes to the mixture followed by the baby spinach leaves. THAT’S WRONG! The spinach 🍃 has to go in the mixture first, and after being wilted, then the potatoes go in. I could’ve redone the video but it takes time so I’m sure you can adjust this step.
 
Considered a part of the culinary heritage of both nations (Pakistan and India), Saag Aloo is a classic Punjabi dish! The combination of iron-rich spinach, potatoes and herbs/spices offers a nutritious meal on its own but can also be enjoyed as a side. I like it as is and serve it with naan, roti, or rice 🍚.
Bon Appétit!🍽
NOTE: A similar healthy dish you should also try is this one… Aloo Gobi.
 
Check out these other delicious Pakistani and Indian recipes… 😀
– Samosas
– Lamb Keema
– Bunny Chow
– Slow Cooker Beef Curry
– Chicken Chapli Kebab
– Mango Chutney
– Pork Vindaloo
– Indian Basmati with Dry Fruits
– Indian Butter Chicken
– Kashmiri Chai Tea • Pink Tea
and for even more International recipes 🌍, click on this link… Recipe Category • International

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/creamy-creole-red-snapper/ 😉

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Jollof Rice Recipe • A Tasty West African Dish | Club Foody

 

Since I can remember, I never really liked routine. I’m okay with structure but repeating habits day in, day out is boring 🥱! It’s also the case when it comes to food. Using the same ingredients and the same dishes is so uninspiring and uninteresting!
 
Besides a salad or steamed vegetables, growing up, my mother made almost the same side dish every day… mashed potatoes 🥔. Hey, I don’t mind them but at one point it got tedious! The reason behind this was the fact that my father never really liked rice or casseroles. He was your typical “meat and potato” guy!
 
When I moved on my own, I probably didn’t make any mashed for a while. Instead, I was making rice. I started with the boxes from the store that you just add water to 💦, but soon after, I ventured into making it from scratch. Many times I overcooked rice, under or over-seasoned it, and finally, I got the hang of it!
 
On the website 💻, there are a few rice recipes such as Saffron Rice, Herb & Butter Rice (the better version of Rice-A-Roni), Mexican Rice, Pilau Rice, Wild Rice Pilaf with Porcini-Cranberries and Toasted Almonds, etc. Here’s another one to add to the list… Jollof Rice!
 
This West African dish is originally from Senegal although it spread to different countries later. With gorgeous ingredients and lots of seasonings 🍃, this rice is far from being bland! It’s an easy recipe to make and goes so well with many proteins…
 
I like to refer to Jollof Rice as an African 🌍 version of Jambalaya. They’re both extremely flavorful “rice dishes”, sharing the same ancestor despite the fact that the Senegalese dish is the precursor of the Louisiana one, with the exception of meat and other ingredients.
 
The recipe is pretty straightforward…
The sauce ingredients have to be liquified but if there are little chunks here and there, it’s fine. Traditionally, Scotch Bonnet peppers are the chosen variety and they’re much hotter 🔥 than jalapeño, which is the kind I use in my recipe. If you can handle the heat from those little wrinkly guys, by all means, go ahead and use them!
 
To make the rice, the onions 🧅 are sautéed and then the rest of the ingredients follow. When the basmati goes in, it’s important to coat all the grains nicely. It’s covered and cooked for 20 minutes. When time is up, turn off the heat, and allow the rice to sit for 10 minutes, covered, before fluffing it up.
 
Incredibly aromatic, this Jollof Rice is a tasty side dish to serve along with the protein of your choice. If you want to take it a step further, add meat to it such as fish 🐟, chicken, or shrimp. After trying it, I’m convinced it will become a favorite…
Bon Appétit! 🍽
 
Here are more delicious side dish recipes for you to try… 😀
– Southern Corn Pepper Pudding
– Garlic Herb Butter Roasted Potatoes
– Calico Beans
– Broccoli & Cauliflower Casserole
– Roasted Rainbow Carrots
– Sambal Green Beans
– Cauliflower & Celery Root Purée
– Lemon Couscous
– Quick & Easy Bok Choy
and for even more vegetable and side dish recipes 🥦🥕, click on this link… Recipe Category • Vegetables & Sides

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/jollof-rice/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube