The inspiration for this poblano pepper and mushroom soup came from a restaurant called Bloom in Toronto, Canada.
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Russian Borscht Beet Soup
I had never had beet soup until this evening. I’m not a big fan of beets and yet I liked this soup. My friend Swati called it Russian Borscht soup.
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Dark Chocolate Orange Truffles
This recipe uses dark chocolate so we can eat our chocolate and feel good about it too 😄.
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Stuffed Peppers with Indian Spiced Quinoa
Stuffed peppers are colorful, healthy, and satisfying, and I make them often for dinner. This recipe is a great way to use up leftover rice or quinoa.
Raspberry Ginger Chocolate Bark
Looking for inspiration for a gorgeous dessert for Valentine’s Day? Try making this super easy Dark Chocolate Raspberry Bark with Candied Ginger.
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Chole. North Indian Spiced Chickpeas
Chole, which is a North Indian chickpea dish from the Punjab region is made of chickpeas cooked with onions, garlic and spices. It is one of the most popular dishes among Indians.
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The World in Your Soup Curried Chickpea Soup
First of all let me say I’d never had pureed chick pea soup until this one. My friend Rose made this soup and I call it The World in Your Soup Curried Chick Pea Soup. Why? Because when I saw the recipe, it had a little bit of something from all corners of the world!
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Easy Vegetable Soup
This vegetable soup is very easy to make and tastes delicious. It’s easy because I use all pre-packaged ingredients for this soup such as frozen mixed vegetables, canned tomato sauce, and ready to use herbs.
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Genmaicha. The Poor Man’s Tea
I first discovered Genmaicha when Hitesh used to travel to Japan often for work. On one of his trips he brought a few tea bags of this Japanese tea called Genmaicha.
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Braised Warm Sugar Snap Peas & Edamame Salad
Warm Sugar Snap Peas & Edamame Salad
Ingredients:
- 2 cups sugar snap peas roughly cut in halves. About 8 oz of sugar snap peas
- 1 cups shelled edamame beans. I buy mine frozen and already cooked from Trader Joe’s
- 1 clove garlic crushed
- Juice of 1/2 small lemon
- 1/2 tsp chopped mint leaves
- Salt and pepper
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