Fab Food Friday Fotos: Dumplings & Salads & Soups, Oh My!… Encore Edition of Beautiful Food Photos & Easy, Thrifty Recipes
Posted By Vicki McClure Davidson on March 30, 2012
FOOD. GLORIOUS FOOD.
Over the course of the past year-and-a-half, several thousand food photos and myriad frugal recipes and recipe links have been showcased here in the weekly “Fab Food Friday Fotos” feature.
Today’s posting is an encore collection of some of the best of dumplings, salads, and soups that have been featured before — these are some of the tastiest, easiest, best cost-saving foods around.
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one thrifty recipe will always be included.
Elana Amsterdam at Elana’s Pantry always has the most tantalizing photos of organic, gluten-free food and recipes — the recipe for this peach arugula salad is no exception. Also check out her recipe for Asparagus Basil Salad.
The recipe for the pictured fish chowder has been provided by photographer/cook Nate Steiner:
Nate’s Fish Chowder Recipe
Soften a few cloves of garlic and 1/2 medium onion, both finely chopped in a large soup pot with enough olive oil to cover the bottom.
Add some dried thyme and a basil leaf. Pour in a bottle of sauvignon blanc and a half bottle of water. Add salt and pepper, bring to a boil.
Meanwhile, dice some red potatoes into small spoon-friendly cubes. Put cubes into large bowl of cold water as you slice them.
Drain the potatoes when they are all chopped and add to soup pot, also throw in some chopped fresh dill. Bring to boil and cover. Cook covered until potatoes are nearly tender, approx. 10-15 mins.
Cube 6 pieces of tilapia, the same size as the potatoes. Stir the soup, add some more fresh chopped dill. Add about 2 tsp of salt and some pepper. Carefully fold-in the fish, it’s fragile. Re-cover and cook until fish is just finished, not more than 8 minutes.
Pour in a quart of cream and gently stir. Bring to a gentle bubble, and add more salt/pepper to taste.
Recipe for Cauliflower Cheese Soup — provided by photographer/cook Michael Verhoef:
* 700g cauliflower
* 450ml milk
* 450ml thin cream
* 1 bay leaf
* 50g unsalted butter
* 350g chopped onion
* 25g plain flour
* 200ml vegetable stock
* 350g gruyere or cheddar cheese (or half and half)
* 1/2 teaspoon grated nutmeg
Chop cauliflower into small florets, discard outer leaves and place in a pan with milk, cream and bay leaf. Simmer over low heat until tender. Strain, reserving cauliflower and liquid.
Wipe pan clean, return to heat and melt butter. Add onion and cook over low heat for 5 minutes or until just softened. Add flour and cook for 1 minute, then add stock and strained liquid, stirring to combine. Cook for 1-2 minutes over a low to medium heat or until slightly thickened.
Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg. (Soup can be prepared ahead up to this stage and kept refrigerated.)
Preheat the oven to 220°C.
Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese. Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.
Recipe link and some background on this healthy soup is posted at the blog Ironed Orchid:
I don’t often post recipes unless they’re something I’ve made up or heavily modified, but this was just too delicious not to share.
I wanted some soup, and and I wanted to use black-eye beans, so I put them on to soak. Then I searched the internet for suitable recipes and decided to use this recipe for Black-eye bean and Vegetable Soup, by Jan Pursey, at Taste.com.au. The next day I was grocery shopping, and picked up the rest of the ingredients.
I followed the recipe exactly, but when I was vegetable shopping I’d picked up some fresh okra which was on sale, and decided to add about 5 of them, sliced, about an hour into cooking the soup. It worked brilliantly.
Leftover cooked chicken or turkey can also be used in place of the chopped cooked chicken breast; likewise, homemade chicken broth can replace the store-bought broth (lower sodium and much cheaper).
Photographer/cook Kim Hays provided the chicken tortilla soup recipe:
Chicken Tortilla Soup Recipe
* Cooking spray
* 2 garlic cloves, minced
* 3 c. fat-free, less-sodium chicken broth
* 1-1/2 c. chopped cooked chicken breast
* 1 cup water
* 1 T. chili powder
* 1 T. ground cumin
* 1 (10-oz) can diced tomatoes and green chiles, undrained
* 1/2 c. fat-free baked tortilla chips, crushed
* 1/4 c. (1 oz) shredded Monterey Jack cheese
* 1/4 c. chopped fresh cilantro
* 1/4 c. diced peeled avocado
* 4 lime wedges
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute.
Add broth and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat; simmer 15 minutes.
Ladle soup into each of 4 bowls; top each with 2 tablespoons chips, 1 tablespoon cheese, 1 tablespoon cilantro, and 1 tablespoon avocado. Serve with lime wedges.
Yield: 4 servings (serving size: 1-1/2 cups soup)
Photos and easy how-to instructions on making this cheap, delectable beef, barley, and onion soup are provided by photographer/cook jeffreyww at Whats 4 Dinner Solutions.
While photographer/cook Taryn Domingos’ blog hasn’t been updated since August 2008, her recipe for this lovely German potato salad with bacon is still available at her Goonie blog.
Healthy, inexpensive salad using beans, tuna, and capers — I’ll bet this would be great if you were to substitute the tuna for leftover turkey. Or, maybe even include both… maybe, if you’re feeling adventurous.
The bean salad recipe is posted with several other recipes on the Girl Interrupted Eating food blog.
I can feel the earthy warmth from this soup down to my toes just looking at the photo. Photographer Gwen Harlow provides the recipe for this quick, frugal homemade cream of mushroom soup:
The basic Joy of Cooking recipe I used [slightly modified]:
Cream of Mushroom Soup
Sauté in 2 tbsp. butter:
* 8 oz sliced mushrooms [we like the crimini]
* 1/2 onion, diced
* Couple stalks of celery, diced
Start heating up your 2 c. stock [we are lazy and use variety of bouillon cubes as directed]. Add sautéed ingredients to stock and simmer 20 minutes. I threw in a bit of garlic this time.
Start cream sauce a few minutes before simmering is done:
Melt 2 tbsp. butter and add 2 tbsp. flour over low heat.
Add 1 c. milk or cream, stir gently ’til smooth. This is where I throw in lots of black pepper. I like pepper. You might also want a bit of salt, depending on your stock base.
Grab strainer and hold it over saucepan as you drain. Dump strained mushrooms et al. in blender or processor and whip til they’re as fine as you like [or just dump them in the soup as is if you prefer it super chunky].
Empty into saucepan, continue stirring until it’s almost just where you like it; it’ll thicken up more as it cools.
Excellent with buttered toast.
Photographer/cook t-dubisme provided the recipe link for this healthful vegan split pea soup, which is posted at The Clean Eating Mama food blog.
Quick ingredient list from photographer/cook biber fan for this awesome roasted veggie salad:
Roasted Vegetable Salad
Eggplant, zucchini, squash, red pepper, parsley, radicchio, and onion make a great roasted salad, completed with EVOO (extra virgin olive oil) and lemon juice.
Photographer/cook IconSam posted the recipe for dumpling and rice cake soup at Open Source Food — he summarizes this super-easy, filling soup:
No fusion crap here. This is one of the best soups for winter. Nothing beats the heartiness, simplicity and prep time of this soup. All in all this will take about 30 mins to make from start to finish. Considering of course that you have frozen dumplings in the freezer. I always have some kimchi dumplings on stand by in the freezer.
Amusing warning at the bottom of his recipe posting:
Eat while hot.
Don’t burn tongue.
Pizza Pasta Salad
* Half a box of your favorite spiral pasta
* 6 Tbsp. oil
* 1/3 c. grated Parmesan cheese
* 1/4 c red wine vinegar
* 1 tsp. oregano
* 1/2 tsp salt
* 1/2 tsp. garlic powder
* 1/2 tsp. pepper
* 1 c. halved cherry/grape tomatoes
* 1 c. cubed cheddar cheese
* 1 c. cubed mozzarella cheese
* 1/2 c. green onions (I used red onion slices- seemed more ‘pizza-like’)
* 1/2 c. pepperoni
* Optional – I also added fresh chopped basil, sliced black olives, and mushrooms!
Cook pasta. In a jar with a tight lid – combine oil, Parmesan, vinegar, oregano, salt, garlic and pepper. Shake well. Drain pasta.
In a large bowl, combine rest of ingredients. Add pasta and dressing. Toss, cover and chill for 1 hour.
Overview compiled from Wikipedia: Gnocchi are thick, soft dumplings that are popular in a number of countries, such as Italy, France, Croatia, and Argentina — they’ve been a traditional Italian pasta since the Roman era, and can garnish soups or be eaten alone. Gnocchi can be made from semolina pasta, wheat flour, flour and egg, potato, bread crumbs, or other ingredients. The word gnocchi is believed to be derived from the Italian word nocchio, meaning “a knot in wood,” in reference to its shape, or from the word nocca, meaning “knuckle.” The letter “G” is silent — it’s pronounced “nok-ee” or “noh-kee” or “nyawk-kee.”
The recipe for photographer/cook Alison Young’s pumpkin gnocchi is posted here.
Photographer/bento creator gamene describes the contents of this delightful Chanukah/Hanukkah-inspired bento box:
It’s been hectic lately, but I had time to throw together a quick bento tonight from leftover Chanukah dinner. main box: a hearty salad (lettuce, celery, portobello mushroom, hard boiled egg, cherry tomatoes, red onions, cucumber, chick peas, lemon-pepper tofu) topped with a pepper jack “Star of David,” plus three potato latkes – a Chanukah classic!
Fruit sidecar: pomegranate seeds, “lace” baran from Daiso, kumquats, cherries, and a gummy cherry in a silicon heart cup.
Plus a dreidel for extra holiday spirit!
For the Vietnamese Salad with Grilled Tofu recipe, check out photographer/cook Craig Dugas’s food blog, Inspired Eats. Overview from Craig:
This chilled salad makes for a wonderful summertime dish. It would make a great side to bring along to a picnic or party and isn’t nearly as heavy as many traditional oil-based salads (although I’m not convinced it couldn’t use a bit of oil in the dressing).
I adore all types of soups — not only are they delicious and filling, but usually cheap, cheap, cheap to make. This one looks like a winner.
Photographer/cook Dimitri dF provided this brief description of Aztec soup:
A delicious creamy and spicy sopa azteca (Aztec soup). It consisted of panned diced tomatoes and onions. Then I added tomato cream, hot pepper sauce, and some table cream. I slowly cooked the soup. Then I grilled some tortilla strips. Right before serving, I added a cloud of table cream and some parsley flakes.
A festive delight for the eyes… the recipe for this colorful, fresh Christmas fruit and veggie salad — made with spinach, sliced pears, pomegranate seeds, thin red onion slices, pecans, and gorgonzola cheese — is posted at Inspired RD.
Brief description of this Polish Christmas soup from photographer/cook Joey Berzowska:
It’s ear-dumplings (like little dumplings) filled with meat or meat/mushrooms or cabbage/mushrooms. It’s similar to Tortellini, but it is not the same.
Photographer/chef stikyii provided the recipe and link for Bacon & Jerusalem Artichoke Salad:
Bacon and Jerusalem Artichoke Salad
* Jerusalem artichokes
* Olive oil
* Salt & pepper
* Balsamic type make-it-yourself dressing
Originally from: The Naked Chef Takes Off.
Photographer/cook CommandZed wrote this about the Norwegian food photo:
Pinnekjøtt and raspeballer
Traditional Norwegian dish, served on Thursdays. Potato dumplings (raspeballer) with dried and salted mutton (sheep – Pinnekjøtt). Also, mutton sausage, mashed turnips, and bacon.
Such a colorful, fascinating soup — photographer/cook Brenda Wiley gives some background and provides a link to the recipe:
I must admit it was the PICTURE of this soup in Nava Atlas’ Vegan Express cookbook that got me to make this for the first time. The NAME of the soup never would have. I never thought I liked coconut. But rather, what I’m finding is that I don’t like the grated stuff that gets put on cakes and cookies and such.
But I’m trying more and more recipes that use coconut MILK, and I’m finding I like that just fine. My first recipe that I tried that used coconut milk was something I figured would be a sure winner: homemade ice cream, and I couldn’t even pick up the coconut flavor there.
So I got brave and tried this soup and all I can say is YUMMMMMM!!!!
As with all the recipes in this cookbook, the soup is very quick to fix (15 minutes or so). It is quite low fat, since the recipe calls for Light Coconut Milk, which only has 4 grams of fat per can. I didn’t even use the tablespoon of olive oil that the recipe called for sauteing the veggies in; rather I sauteed them in a bit of broth instead.
Serve with crusty bread or for gluten free folks, a gluten free flat bread, and you’ve got a fabulous lunch or light supper!!
I’ve only discovered tilapia during the past few years, and am in love with this sweet fish, so I’m tickled to try this salad recipe from photographer/cook jillOW, who also wrote this brief description:
Tequila Lime Tilapia Salad
Tilapia marinated in a tequila-lime mixture, baked and then placed on top of salad greens and other veggies. I used salsa as a salad dressing, just because I really like salsa.
This started as a recipe for Margarita Fish Tacos from Cooking Light. But I didn’t like their recipe as much as the whole idea of the recipe. So, I started improvising. And it turned out pretty good.
Utterly luscious-looking… photographer/cook feministjulie provided this recipe for her Mint & Snow Pea Soup:
Fresh Mint & Snow Pea Soup Recipe
Based on a Whole Foods Recipe
* 2 T unsalted butter
* 1/2 C. finely chopped yellow onion
* 1 finely chopped celery rib
* 5 C. water with vegetable bullion cubes added for flavor, or chicken broth
* 1 lb. snow peas (or sugar snap – the WF recipe said sugar snap, but I prefer the freshness of snow peas)
* 2 C. fresh spinach
* 1/2 C. packed fresh mint leaves (don’t use dried!)
* 1/2 C. whisked plain yogurt
* 1/4 C. fresh lemon juice
* Salt and pepper to taste
Melt butter in medium pot over low heat. Add onion and celery and cook covered, stirring occasionally, until they are soft, about 10 minutes.
Add the water with bullion/chicken broth, peas, salt, and pepper. Bring to a simmer for 15 minutes uncovered.
Add the mint and spinach. Continue cooking for about 20 more minutes until the peas are sufficiently softened, but still intact.
Remove the soup from heat and allow to cool somewhat. Purée the soup either using a blending wand (this is what I use and it makes life sooo much easier!), or in a blender in batches.
Once everything is blended, stir in lemon juice and yogurt, adding more salt and pepper if necessary.
Description of this lovely veggie salad from photographer/chef captaincinema:
Warm corn and tomato salad with shallots, basil, and red bell pepper.
Photographer Ulterior Epicure wrote this description about this unusual Ricotta Ravioli in a Sweet Pea Soup:
The ricotta ravioli, truffle oil, peppercorns and English peas are presented to the diner. The split pea soup is poured over the ravioli. This was heavenly – very fresh tasting pea and intense. The ricotta ravioli was velvety – wonderful! The red peppercorns, as well, added the perfect punch.
An easy, inexpensive, spicy soup, perfect for lunch or dinner. Photographer/cook Gnawme used this recipe from Food and Wine:
Sausage and Mushroom Soup Recipe
* 2 tablespoons olive oil
* 1-1/4 pounds mild Italian sausages
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 pound mushrooms, sliced
* 7 cups canned low-sodium chicken broth or homemade stock
* 1/2 teaspoon dried thyme
* 1/4 teaspoon dried red-pepper flakes
* 4 tablespoons chopped fresh parsley
* 1-3/4 teaspoons salt
* 1/4 pound angel hair
* 1/8 teaspoon fresh-ground black pepper
In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, cut the sausages into 1/8-inch slices.
Heat the remaining 1 tablespoon oil in the pot over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms and cook until golden, 5 to 10 minutes.
Add the broth, thyme, red-pepper flakes, 2 tablespoons of the parsley, and the salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the sausages and bring back to a boil. Add the pasta, reduce the heat, and simmer until just done, about 3 minutes. Stir in the remaining 2 tablespoons parsley and the black pepper.
Photographer/cook miss_yasmina wrote this about the picnic in Berlin she attended with her papaya salad:
We went to Thai-Park in Wilmersdorf – it’s a park where groups of Thai (as well as other SE-Asian minorities) gather on weekend afternoons and have picnic-style street food.
I like the whole “gray area” about it – officially unlicensed, good homemade food, the informal gathering, the kind people we encounter (one woman was offering us her blanket to sit on).
Photographer/cook billmichaklski provided the recipe for this health-minded and cheap chicken, chard, and pasta soup:
Chicken and Chard Soup with Pasta Recipe
* 4 tbsp. olive oil
* pinch red pepper flakes
* 1 med onion. diced
* 1 carrot, diced
* 1 stalk celery, diced
* 2 cloves garlic minced
* 1 bunch Swiss Chard – separate the leaves and stems, dice the stems, chop the leaves
* 1 quart chicken stock
* 1/2 cup tomato purée
* 1 lb boneless skinless chicken breast (other chicken meat can be substituted)
* 1 cup dry “salad” pasta
* 1/2 tsp dry basil leaves
Heat the olive oil in bottom of soup pot, add pepper flakes and the chicken breast. Sear the chicken thoroughly on both sides. Remove and set aside. (chop into bite sized pieces.) Add the onions, garlic and celery to the oil remaining in the pot, stir, cover and reduce heat to loosen all browned bits from the bottom of the pot. Add the carrots and chard stems. Cook until softened. Return the chopped chicken to the pot.
Add the tomato purée and chicken stock. Bring to boil then simmer 10 minutes. Add the chopped chard leaves. Add the basil and season to taste. Cook 5 minutes more.
Add the pasta and cook till al dente. (eight minutes.) Remove from the heat. Soup is best if it sits for 10 minutes or so after pasta is done and before serving.
Photographer/cook bouche provided this list of ingredients for this sweet potato salad:
Roasted Sweet Potato | Toasted Pumpkin Seeds
Organic Field Greens | Red Onion
Date, molasses, balsamic vinaigrette
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past three months of Fab Food Friday Fotos posts:
Oyster Po’ Boy Sliders, Bao Wan, Collard Greens & Smoked Ham Hocks, Carnival Cookies, Thrifty Casseroles, Madeleines, Vegan Noodles, Southern Green Beans & Potatoes, Creole Stuffed Peppers, Gumbo, More Recipes
Grilled Chicken Taco, Peanut Butter French Toast Sandwiches, Aubergine Curry, White Cheddar Grits & Ham, Pumpernickeleis, Soups & Salads, Cashew Chicken Stir Fry, Filled Mushrooms with Tomatoes, Easy Recipes, & More
Golden-Crusted Brussels Sprouts, Asian Meatballs, Chocolate Cheesecake, Oxtail Suet Pudding, Marmalade Chicken, Pumpkin Risotto, Gluten-Free Leek & Potato Soup, Warm Spinach Mushroom Salad, More Frugal Recipes
Red Onion Soup with Jarlsberg & Port, Sourdough Raisin Bread, Banana Coconut Pudding, Roasted Cauliflower & Olives, Ground Turkey & Pasta Skillet, Chocolate-Orange Cake Balls, Geese Bento, Cilantro Lemon Rice, Brown Butter Pear Tarts, & Thrifty Recipes
Pork & Tomatillos, New Year’s Foods, Espresso Cheesecake Brownies, Red Bean, Potato, & Arugula Soup, Popovers, Chicken & Couscous, Salads, New Orleans-Style BBQ Prawns, Italian Wedding Soup, Recipes, & More