accidentally delicious

illkissyoubetweentheears:

asparagus-mushroom bread pudding

simply divine.

Available on Soups & Roots & Rants

When I was young, we used to have fried rice fridays. My ngin-ngin’s “cho-fan” is one of my favorite things to eat, however, once I became a vegetarian, I had to say good bye to her meaty, veggie-filled fried rice.

This summer, I decided to humor my family to a certain extent and expand my palette to being a pescatarian — just for the summer. My ngin-ngin is absolutely thrilled! While she can’t make everything like she used to for me, she is making a lot of shrimp dishes like shrimp eggrolls, shrimp egg-foo-young, and now shrimp cho-fan!

This week, we worked together and made some shrimp & tofu fried rice together! I’m glad that even though I’m not a meat eater anymore, we can still bond when we cook!

Shrimp & Tofu Fried Rice

1 c. uncooked Shrimp, peeled and de-veined
1 small Carrot, diced
1 stalk of Celery, diced
1/2 of a Kohlrabi, diced
1-2 cloves of Garlic, minced
3-4 c. cooked White Rice
1/2 package of pre-pressed Tofu, marinated for a couple of hours
1 egg
Oil
Soy Sauce
2 tsp. Sugar
Couple of dashes of White Pepper

We did this part in advance: 

First, I diced my tofu and marinated it for a couple of hours/overnight.
Tofu Marinade: Soy sauce, 1 T. Corn starch, 1-2 T. Water, 1-2 tsp. Sugar

In a deep skillet or a wok on medium-high heat, I poured in some oil and the minced garlic for about 1-2 minutes then added my uncooked shrimp and cooked it for about 1-2 minutes until pink and placed in a separate bowl.

Then in the remaining oil, I threw in my diced carrots, celery and kohlrabi until they are tender and then added them to the shrimp.

We did this the day of:

I added some oil to the wok on medium-high heat. I scrambled the egg and cooked it in the wok then placed it in a small bowl.

Next, I cooked the marinated tofu in the remaining oil for about 3-4 minutes. Then I added in the pre-cooked vegetables and shrimp for a couple of minutes.

Ngin-ngin threw in the cooked white rice plus about a tablespoon of soy sauce, a couple of dashes of white pepper, and 1-2 tsp. of sugar. And finally, I folded in the scrambled eggs.

This was an absolutely fantastic dinner! While, it was not exactly the same as my ngin-ngin’s usual beef, pork, and shrimp filled fried rice (clearly, they don’t like meat at all), this was the perfect pescatarian replacement on a classic.

Love,

Mimi

asian marinated shrimp and tofu kebabs. 

Jenny made Soups & Roots & Rants Kitchen Sink Soup!

Find the recipe here: Everything But The Kitchen Sink Soup

It looks beautiful! Plus Shannon made a lemon asparagus risotto!

illkissyoubetweentheears:

spicy southwest sweet potatoes.

soon to be featured on soups & roots & rants. 

As seen on me and Francisco’s food blog: Soups & Roots & Rants 

After a trip to the dentist, people can be confined to a liquid diet until everything is all healed up and a whole lot less numb. While this can seem like a really horrible thing, it can be wonderful when paired with the perfect soup.

As a special treat for Francisco’s mom, we made it our mission to make her a delicious soup using an assortment of ingredients that we found lying around his house. Here’s what we came up with:

Garlic Potato Soup with Apples

1 T. Oil
3 Russet Potatoes, peeled and diced
1 Onion, diced
2 Apples, peeled and diced
2-3 T. Garlic, minced
1-2 c. Broth (we used Chicken broth, but Vegetable broth would be great!)
1 c. Milk
1 c. Water
2 t. Rosemary
1 t. Chives
1 t. Nutmeg
Dashes of Paprika and Chili powder
Salt and Pepper to taste

First, we boiled the potatoes and strained them. Then with a little bit of oil, threw them into a sauce pan and added the milk so that they became somewhat like mashed potatoes.

In a separate pan, we sautéed the garlic, onions, and apples together in oil and seasoned them to taste with the nutmeg as well as salt and pepper. We waited for the ingredients to all become tender and then popped out our blender.

We blended the soup in two different batches. Taking half of each mixture as well as adding in some broth.

Once the soup was all blended, we put the mixture into a medium sized soup pot and gave it a taste. Then we threw in some dried rosemary, chives, chili powder, and paprika for a nice flavor. We brought the soup to a boil and then let it simmer to help all of the flavors marry.

Finally, we added some water to keep the mixture nice and smooth. And it was ready to serve!

Next time, we’ll have to try adding some more apple to help bring out that flavor some more, but besides that, this soup was absolutely excellent. It was a nice and warm soup that is perfect for curling up and getting well.

We can’t get enough of soups! Enjoy!

Love,

Mimi and Francisco

As seen on me and Francisco’s food blog: Soups & Roots & Rants

While abroad in Rennes, my host mom, Blandine, always loved throwing little dinner parties for the family. Whether for a special occasion like a birthday or simply to celebrate the much-needed weekend, it was always exciting to have an extravagant homemade 4-course meal!

I have never been much of a baker, but Blandine assured me that if there is one dessert that she always loves to make because of its simplicity, it was the Crumble. The recipe always stays about the same, but the fillings can change! She had an entire cookbook filled with all different crumble combinations!

For Mother’s Day, I decided to make a Peach and Blueberry Crumble inspired by Smitten Kitchen’s Strawberry-Rhubarb Crumble. And it was absolutely divine!

While it’s not exactly peach season quite yet, I couldn’t resist and found myself purchasing some frozen peach slices and blueberries.

Peach and Blueberry Crumble

Crumble Topping
1 1/3 cup flour
1 teaspoon baking powder
4 tablespoons sugar
Zest of Orange
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

Ooey Gooey Filling
2-3 c. of Peaches, slice into bite size pieces
1-2 c. of Blueberries
Juice of 1 Orange
1/4 cup sugar
3 to 4 tablespoons cornstarch
Pinch or two of salt

Set your oven to 375°F.

For the crumble topping, first melt the butter and then mix together all of the ingredients until it begins to form into little clumps of dough. Then pop that in the fridge while you make your filling!

I actually prepared my filling in the pan! I threw in my fruits and then carefully folded in the remaining ingredients. Since both peaches and blueberries are particularly sweet, I cut down the sugar a bit!

Next, I pulled out my topping and evenly distributed all of the crumble bits over the gooey filling.

I let the crumble bake for about 30 – 45 minutes. Then I decided to up the temperature of the oven to 400°F until the top began to brown and the fruity filling started to bubble into the topping.

Serve hot and preferably topped with some creamy French vanilla ice cream.

The dessert turned out to be super juicy and delicious with an awesome crust-like sugary topping. I am so excited to have crumbles become a staple at my future dinner parties.

Happy Mother’s Day Everybody! Here’s to all of the wonderful mothers out there who inspire us and support us in every single way!

Filled with love,

Mimi

Recipe now available on Soups & Roots & Rants

illkissyoubetweentheears:

carrot and ginger soup topped with green onion

via pampampam

so much yes.