The series of winter soups continues …
When I have guests over & they know I am making zucchini soup, I see an immediate frown on their face! Probably what comes to their mind is the diet version of boiled zucchini in tasteless water but when I serve my beautiful phosphoric green soup & they taste it, they don’t stop.
Roasting has been my favorite “go to” technique for cooking veggies; it caramelizes the sugar in the veggies, creating a delicious crispy exterior with a creamy interior. Besides you get the oven to do all the work, while you indulge in the food.
Roasting peppers is a story of its own! Ever since I discovered roasted peppers & my fridge/freezer are always stacked with piles of them!
I am on “salad mode” these days!
Those salads that are packed with proteins, carbs & veggies! Just one bowl & my lunch is ready. I have tested tons of salad recipes the past few weeks & will be bombarding you with every salad you can imagine.
Believe it or not, bolognese sauce is one of the most difficult pasta sauce I have ever tried to cook. As basic as it may sound, it took me years to find the perfect recipe.
After over 10 total failures, I gave up & for the past year I never cooked bolognese sauce at home. It always came out very watery & very meat-y; you could feel the chunks of minced meat in your mouth & the sauce never stuck to the pasta! NEVER!!
Three months ago; I felt really offended! Seriously?!! Bolognese sauce!! One of the most basic pasta sauces ever!! I challenged myself & my research trip started :)
kitchenkeys.net 
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