Malaysian Shrimp Soup

Morröt Soppa (Carrot Soup)

Dil- och purjolökssoppa med rökt makrill

"Skit gott!!"

Johan Scale: MVG
"Niklas Smaker" by Niklas Ekstedt

Tuscan White Bean Soup with Rosemary and Kale

rebar: modern food cookbook by Audrey Alsterberg and Wanda Urbanowicz

Tofu and Dumplings

My mom used to make Chicken and Dumplings all the time when I was growing up. I always loved the dumplings! So I decided I would try to make Julie's vegetarian versions. The recipe starts with boiling water, onion, marjoram, dried basil, salt and the chicken for 25min. I figured that would be enough time to also flavor tofu, so I substituted tofu for chicken. And I was right, the tofu sucked up a ton of flavor! I then added some sliced carrots, sliced mushrooms and peas and boiled another few minutes. The dumplings are simples- flour, baking powder and oregano mixed with milk, an egg and a little oil. I spooned 6 dumplings on top of the vegetable and simmered that for about 10 min. Now the recipe said to make some gravy, but I remember my mom's being more like soup. I decided to try the gravy, so poured off the broth, added a little more water and flour. Boiled that until it was thickened, then I just poured it back in with the vegetables, so it was kind of soupy. And I think it turned out pretty good! Johan was feeling a little under the weather so couldn't give an accurate score to the dish. It maybe could have used a little more spice, but I don't think using tofu instead of chicken made any real difference- except to the chicken! So I'm happy with my variation and will definitely make it again!

Johan Scale: yet to come

"New Cook Book" by Better Homes and Gardens (Chicken and Dumplings)

Böngryta med Tomat och Spenat (Beans with Tomatoes and Spinach)

I found this under the "30 minutes" section of my Swedish Elle Mat & Vin magazine. It sounded pretty good, so I made it last night. I began by sauteing an onion and garlic. Added 1 Tbs ground cummin, then some water and canned tomatoes. I added a can kidney beans, a can cannellini beans and some hericots verts. Boiled all that for 5 min, added some fresh spinach and boiled for 5 more, then it was complete. I went to my Swedish class, and 2 1/2 hours later we ate it with some fresh bread I bought. It was surprisingly good! For how healthy and quick it was, we were really pleased (as evident by the grade). I added more water than it called for to make it a little more like soup. But it was hearty, warm and full of flavor. A success.

Johan Scale: VG-

Elle Mat & Vin, Nov-Jan 2009

Broccoli and Red Pepper Soup with Sunflower Bread

I found this soup recipe kind of randomly. I was just looking on the vegetarian times website, it caught my eye, so decided to make it last monday. I began by boiling the broccoli and some rice in veggie stock for 40min. I roasted 4 red peppers and pureed them. Then I sauteed some onion with garlic, thyme, tarragon and cayenne pepper. I added that to the broccoli and pureed that. Then, I mixed in the pepper pure, juice from a lemon, white pepper, apple cider vinegar and salt to taste. Then it was finished! It was delicious. The rice made it a little thicker and it had so many dimensions of flavor! It was a little acidic, but sweet with the peppers. And pretty healthy, too. I used brown rice and olive oil. I also wanted some bread to make it a more filling meal, so I made this sunflower bread out of my Swedish Elle Mat & Vin. And I have to say, this turned out the best of any bread I've ever tried to make! It was moist and soft. It needed much more flour than the recipe called for and I would have added some salt. It called for herb salt (whatever that is), honey and oats along with the flour, yeast and water. It was a success, I'll definitely make it again!

Johan Scale: VG-

Soup: Vegetarian Times

Bread: Elle Mat & Vin, Nov-Jan 2009

Hearty Lentil Soup

This was a new one, I found it on a blog that was recommended by my friend Jessie. And it was really good! A fairly basic lentil soup, but it was different than what we usually eat and with the rice, made a 'hearty' meal! I started with a chopped onion and 2 chopped carrots. I let them soften in some oil. I then added garlic, canned tomatoes, the lentils, some herbs and a little red wine. That boiled for some minutes, I then added a little balsamic vinegar, and viola! Pour that on some rice for a delicious dinner! I have half of it saved in the fridge, can't wait to finish it off! It's extremely healthy, which contributes to it's high grade on the Johan Scale. The only fat is just a little olive oil. And filling with the rice and lentils. It had many dimensions of taste, a perfect fall (okay, I'll finally realize it's winter!) dinner!

Johan Scale: VG-

Super Spark

Clam Chowder in Pumpkin Breadbowl

Yesterday was Halloween. For a while growing up we had this tradition- every halloween my mom would go to the Provo Bakery and pick up some pumpkin breadbowl and we'd have them with clam chowder. I've made the chowder before, so there's nothing really to report on it. But I don't have a Provo Bakery in Uppsala, so I had to make my own. The first problem I had was that once the dough was kneaded, it was near impossible to distribute the food coloring through it. But, that's okay. Then they didn't rise so well, and when they were risen they were super flat. A bunch of people had this problem in the reviews of the recipe, so why I thought it wouldn't happen? I don't know. But the bread was really good anyway and the soup, as always was deliciou! It was really fun to have them for Halloween, seeing as how that's the only Halloween celebration we had. Unfortunately we left the soup out on the counter all night and spoiled a huge pot of left-overs. I even have more pumpkin bowls! I'll have to find some way to blame this one on Johan.

Johan Scale: VG

Bread Bowls: http://allrecipes.com/Recipe/Italian-Bread-Bowls/Detail.aspx?src=etaf

Cravin' Corn Chowder

I've made this one a few times before, it is probably the most inexpensive dinner I make! It contains and onion, 3C corn and 1 medium potato. That's roughly it, maybe a little thyme and vegetable broth. But it's really inexpensive, really simple and has a surprisingly big flavor! Johan and I both really like this one, it's great when I'm not in the mood to put a lot of thought into dinner.

Johan Scale: G+

"The Native Foods Cookbook" by Tanya Petrovna

Butternutsquash Bisque

Here it is, the use of my second butternut squash. This recipe I got from my friend Erin. It started with sauteing an onion, leek and carrot, then adding the baked squash. Adding vegetable stock, an apple, bay leaf and a touch of sugar, as opposed to the last recipe which was pretty much onion and squash. I was hesitant to use this one because of all the ingredients, I didn't want them to be overpowering. But, that they weren't! This did take a while to make, but the time was worth it! It was so full of flavor and nice and think, as I think a bisque to be. To serve, we poured the soup over bits of soft brie and sprinkled a few chives on top. The brie melted in the soft soup (as shown in photo) and was such a smart combination of flavors! I really liked the cheese in there. This soup was wonderful, a definite regular in my book, as long as I can find the squash!

Johan Scale: VG-

Recipe from Erin

Mushroom Soup with Hazelnut Gremolata

I this recipe caught my eye on epicurious.com. It just sounded so good! I was quite shocked to find some dried porcini mushrooms and so decided this soup was meant to be! Overall it wouldn't have taken to long to make. But I didn't have a carrot, so off to the store I went. I came home, chopped the carrot and onion, roasted the hazelnuts, soaked the dried porcinis then opened the 0.5Kilo bag of mushrooms I bought Tuesday to find a big bag of mold! I need to learn how to keep mushrooms, they're never good for me after a day! So BACK to the store I went to buy another 0.5Kilo mushrooms- this time without a scale to know how much I was buying. But I apparently have a good eye, I got exactly what I needed! Then back home, sliced up the mushrooms and sautéed it all for a bit. I then added some veggie broth and simmered for about 20min before puréing. I started on the gremolata- parsley, garlic, chopped toasted hazelnuts, olive oil and a bit of orange zest. It was really good! But strong. I ended up with much too much gremolata! But the soup was superb with the gremolata and some reserved sautéed mushrooms. It was thick and creamy, without any cream. The porcinis added a wonderful flavor and the spicy gremolata added crunch and pleasant aroma from the orange. My complaint (of course there'd be one, right?)- it didn't make much. I like to have enough left over for lunch for both Johan and I, but now I'm left with no lunch. Well, next time I'll just make more!

Johan Scale: 4.5

http://www.epicurious.com/recipes/food/views/Mushroom-Soup-with-Hazelnut-Gremolata-350094

Butternut Squash and Lemongrass Bisque

This soup has been long awaited. I have been craving some butternut squah bisque for a while, but butternut squash is hard to come by here. Finally, I found some squash in Stockholm last weekend. I'd like to thanks Johan for carrying the 2 1/2 kilos of squash around Stockholm for me! So I was really worried about making the bisque, I have never made it before and for how much trouble went into finding the squash, I wanted it to turn out. So I decided to rely on my never failing Native Foods cookbook. I think that was a good call! This turned out great! I just peeled the butternut squash and chopped it up, carmelized two onions then boiled it all for 25min. puréed the soup, then steeped a lemon grass stalk in it for 10min. I served it with dried cranberries, chives and yummy fresh bread. I would have preferred it a little thicker, next time I would reduce the water. Otherwise, pretty good! And I was really glad Johan liked it so much. I wanted him to think all this searching for the squash was worth it! Luckily I have another squash left, so another bisque is soon to come!

Johan Scale: Strong 4.5

"The Native Foods Restaurant Cookbook" by Tanya Petrovna

Manilow's Minestrone

Delicious! Growing up I always thought it was called "Minestone" and never really like it because it was too meaty. But this vegan version from "The Native Foods Restaurant Cookbook" was so good! It made a huge pot, and was chock full of so many vegetables! Peppers, cabbage, zucchini, carrots, tomato and onion plus chickpeas and kidney beans made a very hearty soup. It was super simple and quick. I loved the addition of pasta (I used maccaroni) which really made it a meal. In the soup category, Johan loved it! "Perfect fall dinner" he said. Once again, another success from Native Foods! The best birthday gift I ever asked for!

Johan Scale: 4.5

"The Native Foods Restaurant Cookbook" by

Asparagus Soup

Alas! The long awaited Asparagus Soup! I have been planning on making this soup for a while. But the asparagus in the supermarket always looks like crap, so I've been waiting 'til it was available at the stands on the sidewalks- always nicer quality! So yesterday was the day. And although I did a pathetic job at buying the asparagus in Swedish, I left with the correct ingredients. This was a recipe from "The Native Foods Restaurant Cookbook," need I say more? It was a fun idea to save the tops of the asparagus, and then after blended, throw them back in. It was nice to get a bite of fresh asparagus every once in a while. The crutons were delicious! The garlic and parsley added a nice flavor, and the crutons became half way soggy in the soup for a unique soggy crunch! So maybe I'm not the best at describing it, but trust me, it was good. It didn't take to long to make, but wasn't quite enough for left overs- probably 3 total meals. A success, will make it again!

Johan Scale: 4

"The Native Foods Restaurant Cookbook" by Tanya Petrovna

Southwestern Mixed Vegetable Soup

Another one from "How to Cook Everything." I did mention this book is a little hit or miss, right? Well this one was little miss. It wasn't bad, it was inexpensive and quick. There exists the possibility that I might make it again. But nothing to rave over. There just wasn't any flavor. It was quite bland. I only add it to the blog to help give credibility to the Johan Scale- to show that not everything gets high ratings! But I finished the meal by pouring some fine olive oil and vinegar on a plate and soaking the baguette (meant to accompany the soup) in it. Not a great sign. Well, better luck tomorrow!

Johan Scale: Strong 3

"How to Cook Everything: Vegetarian" by Mark Bittman page 125