Garlic Soup and Tomato Bread
Lydia’s Flexitarian Kitchen
by Lydia
1y ago
Garlic soup, or sopa de ajo, is a hearty soup which fills the belly and comforts the soul. There are a few variations and some restaurants will call it Sopa Castellano in order to make it sound fancier. We served ours with manchego cheese and tomato bread for a delicious lunch. Hola, Chef Jose Andres!... Read More The post Garlic Soup and Tomato Bread appeared first on Lydia's Flexitarian Kitchen ..read more
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Green Beans With Garlic Bread Crumbs
Lydia’s Flexitarian Kitchen
by Lydia
1y ago
Green beans with garlic bread crumbs are a favorite vegetable in our house. This has been updated from a previous post.  We love green beans. I usually purchase them fresh and in bulk, but the frozen varieties are very good as well.  The thing is, plain old string beans are kind of boring.  They just... Read More The post Green Beans With Garlic Bread Crumbs appeared first on Lydia's Flexitarian Kitchen ..read more
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Sprouts and Potatoes Pasta
Lydia’s Flexitarian Kitchen
by Lydia
1y ago
Sprouts and potatoes pasta combines several of my favorite things into one cheesy casserole. Read on to see if you want to try it, too. I know, I know. Potatoes and pasta is a “double starch” which has long been frowned upon in the US (unless it’s a holiday). However, they work surprisingly well together.... Read More The post Sprouts and Potatoes Pasta appeared first on Lydia's Flexitarian Kitchen ..read more
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Moroccan Spiced Garbanzos and Spinach
Lydia’s Flexitarian Kitchen
by Lydia
1y ago
This version of Moroccan spiced garbanzos and spinach uses a picada, a technique used in Spanish cooking to thicken and season sauces. The end result is a flavorful bowl that can be served as is, or over rice. Garbanzos con espinacas is classic Spanish comfort food This week at I Heart Cooking Clubs we’re making... Read More The post Moroccan Spiced Garbanzos and Spinach appeared first on Lydia's Flexitarian Kitchen ..read more
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Mushroom Stuffed Crepes
Lydia’s Flexitarian Kitchen
by Lydia
1y ago
Mushroom stuffed crepes evoke memories of pasta-centric family meals. This meal relies heavily on Jamie Oliver’s Mushroom Cannelloni but with the twist of substituting savory crepes for pasta. This isn’t as far fetched as you might think. When I was in college (back in the stone age 80s) my friend Sandy made crepes for her... Read More The post Mushroom Stuffed Crepes appeared first on Lydia's Flexitarian Kitchen ..read more
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Adventures With Bearnaise Sauce
Lydia’s Flexitarian Kitchen
by Lydia
1y ago
Béarnaise sauce is part of the Hollandaise family of sauces. It goes well with fish, meat and vegetables where its luxurious smoothness and savory flavor complements whatever it covers. Julia Child helped me recreate a food experience to good effect. Read on to find out more! I’ll dip my fries in just about anything I... Read More The post Adventures With Bearnaise Sauce appeared first on Lydia's Flexitarian Kitchen ..read more
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Tomato And Whipped Feta Crostini
Lydia’s Flexitarian Kitchen
by Lydia
1y ago
These tomato and whipped feta crostini make for an appealing appetizer that can easily turn into a light meal. The original recipe can be found on Ina Garten’s Barefoot Contessa website. Whipped Feta is easy to make Very little work is involved in making whipped feta. Simply place the ingredients in a food processor or... Read More The post Tomato And Whipped Feta Crostini appeared first on Lydia's Flexitarian Kitchen ..read more
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No Cook Tomatillo Soup
Lydia’s Flexitarian Kitchen
by Lydia
1y ago
This delicious no cook tomatillo soup, is almost too easy to prepare. No need to heat up the kitchen! Just a quick run to the grocery store for any ingredients you may need. Once everything is blended together the soup is ready to eat. However, a cooling period in the fridge improves the flavors. Not... Read More The post No Cook Tomatillo Soup appeared first on Lydia's Flexitarian Kitchen ..read more
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Praline Semifreddo
Lydia’s Flexitarian Kitchen
by Lydia
1y ago
Praline semifreddo is such a decadent dessert, it’s hard to believe how easy it is to prepare. This semifreddo does involve some cooking Unlike Jamie Oliver’s no cook raspberry and pistachio semifreddo, Donna Hay’s version involves cooking the eggs in a double boiler or bain marie. As good as the first semifreddo was, cooking the... Read More The post Praline Semifreddo appeared first on Lydia's Flexitarian Kitchen ..read more
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Buttery Noodles with Herbs and Corn
Lydia’s Flexitarian Kitchen
by Lydia
1y ago
This recipe is my offering for this week’s I Heart Cooking Clubs’ Kitchen Travels theme. The combination is quite satisfying on its own, but I couldn’t help but to make comparisons to the comforting food served in Lancaster, Pennsylvania and the surrounding area. Buttery Noodles with Herbs and Corn Uses Ingredients Common to Many Food... Read More The post Buttery Noodles with Herbs and Corn appeared first on Lydia's Flexitarian Kitchen ..read more
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