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Vegetarian Tortilla Soup Recipe Recipe

Vegetarian Tortilla Soup Recipe

10.20.09 by Jackie

I had 5 tortillas left-over from the burritos we made over the weekend that were going stale, so I decided to make a large pot of tortilla soup. I use the tortillas as a thickening agent in the soup, and also as a garnish on top of the dish. To the tortillas I added tomatoes and tomato paste for a little tartness, jalapeños for a little heat, and some kidney beans and soy chorizo for protein.

The spices give the soup an earthy flavor and the Cotija cheese and sour cream that I top each serving with are very soothing for the taste-buds.

Tortilla soup is a really hearty dish that's the perfect cure for the dreary weather we've been having here as of late.


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Savory Goat Cheese Panna Cotta with Beluga Lentil Relish (Panna Cotta au Chevre et sa Macedoine de Legumes) Recipe

Panna cotta de chèvre frais et sa macédoine de légumes is a summery dish. It was such a sunny day today in the Bay Area, so I decided to make something refreshing and light.

In case you don't know, panna cotta is a firm jelly. It can be either be savory or sweet. Instead of using gelatin, I used agar for the vegetarians in the house. I paired the panna cottas with mixed vegetables and lentils to get a balanced meal with proteins, dairy and veggies.  

I served them in little verrines. Verrine is just a fancy word for glasses but they are the latest trend in French cooking. If you host a buffet-style dinner, it's the ideal way to run a stress free party as this dish can be prepared in advance.

savory panna cotta


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Pan Seared Artichoke with Balsamic Glaze Recipe

Artichokes are one of my favorite vegetables. Some people seem to dislike artichokes without getting to know them because of all the work involved in eating it. It requires a good deep cleaning under the sink, steam it, pan sear it and you're done. Serve it with a flavorful dipping sauce like the balsamic glaze in this recipe, or your own aioli (which I'll provide a recipe of soon).

Since moving to America, I have to admit that it seems that many Americans are more concerned with convenience than taste. No offense. The French, and I include myself in this stereotype, are infamous for savouring every morsel of food. Food is a social activity and so we don't mind a bit of extra work.

My aunt was watching me prepare this dish today, and her first reaction was: "Why are you cooking this? It's such a pain to eat". When the artichokes had fully cooked on the griddle. I plated it, removed one leaf, dipped in the balsamic vinaigrette and put it in her mouth. She stopped talking and ended up eating the entire artichoke. 

Tanya, this recipe is for you since you requested a low fat, low cholesterol veggie recipe for your parents.


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Super Bowl Guacamole and Salsa Recipe

Super Bowl Guacamole and Salsa

02.01.09 by Jackie

I love making guacamole. My version of guacamole is basically a mashed Haas avocado with salsa and a dollop of sour cream. Enjoy!


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Roules d'Aubergines au Chevre (Goat Cheese Eggplant Rollups) Recipe

I had half a tray of ice cubes left of my pistachio pesto and 2 beautiful eggplants. We had a very nice sunny day today in Northern California. I wanted to make something light and fresh. The roulés d'aubergines au chèvre are a good starter course.


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