Monday Meals Curry Soup

It’s getting to be the end of soup season for me. As the temperatures warm, more cold salads make their way on my plate. Both are quick options with basic ingredients and spice blends on hand. Today’s Monday Meal is Sweet Curry Soup with wild rice, dried mushrooms and friend egg. It is oh so good!


The Recipe:

1 tablespoon ghee, heat in saucepan

1 teaspoons Penzey’s Sweet Curry and 1/2 tsp Penzey’s Turmeric, add to hot ghee

let ghee and spices heat for up to 1 minute, letting the spices turn a deeper color

add 2 cups of veggie stock (I have 1 jar left in the freezer made with summer 2019 garden vegetables, another queue that switching to salads is coming up quick)

add leftover cooked wild rice, about 1/2 cup

add about 2 tablespoons of Penzey’s Minced Onion, a great pantry staple

add about 1/2 cup of dried mushrooms, from the Asian grocery, another great pantry staple

add 1/8 teaspoon coarse Pink Himalayan salt

mince fresh cilantro and place in serving bowl

in a separate saute pan, heat about 1 tablespoon of ghee and fry a scrambled egg

The soup should be heated by the time the egg is fried. So ladle hot soup into bowl while egg is frying. Slice fried egg in pan and add to soup bowl. Serve with bread to sop every last bit of spice goodness from the bowl.

This makes enough for a generous bowl of soup depending on how much rice, mushroom and onion are added. I’ll be having the leftovers for lunch with a radish salad and kombucha today.

What are you having for lunch?

Super Awesome Soup Maker Shirley




Ginger is my Friend

A few years ago, I rediscovered ginger. We went with friends to Takumi Japanese Restaurant on Madison’s east side where I delighted in the lettuce salad. It was crisp iceberg with a bright carrot ginger dressing. It was so refreshing that I researched how the dressing is prepared. My version is a mix of grated carrot, grated ginger, seasoned rice vinegar, garlic and sea salt. I’ll share the recipe the next time I make it. I usually just throw ingredients in the food processor without regard to measuring quantities since I know what taste I am going for.

Each time I go to the grocery store, I get a knob of ginger whether I am running low or not. So I am well stocked for Safer at Home. I use it for various drinks and dishes, having some slivers here, some grated there and drinking the juice too.

Today’s recipe shares how I use it to flavor my home brew kombucha. I squeeze it through the Pampered Chef garlic press to collect the juice. Then about 1 teaspoon of juice is added to a 16 ounce bottle of kombucha.

A very important step of juicing this way is to freeze the roots and then thaw the roots in the refrigerator prior to juicing. The freezing helps to break down the fibrous root just enough so it can be pressed. If you have an electric press that works better, please add a comment as to what brand you use. The garlic press is hard on my hands and does not get all the juice out.


Kombucha bottling process…After the ginger is squeezed it goes back in the freezer for other uses.


One use of the squeezed ginger is shaving slivers for lettuce salad dressing. I make my own dressing fresh for each bowl using these ingredients. Make sure to use frozen ginger pieces pieces that have thawed for a few seconds. It makes the slivering process so easy when the pieces are frozen. Add as much slivered ginger as you like. I usually use about half a piece that was squeezed per bowl.


My tuna quinoa bite recipe made enough leftovers for 3 salad bowls. Find the tuna quinoa bite recipe here.

Find the seasoned rice vinegar in your local Asian grocery store or larger food markets. #Penzey’s Spices might have a location near you. Click here to link to their online store and the garlic powder I use. Olive oil is from Aldi’s. Pink Himalayan salt is from Costco.

Ginger a great option to have in your farmacy. What ways do you like to enjoy ginger? Add a comment with your ginger uses!

Super Awesome Ginger Shirley

Quinoa Tuna Bites aka What’s for Dinner

I shared a potato pancake recipe a few days ago. Along side those pancakes were quinoa tuna bites. I originally created the bites at a paper crafting retreat about a year ago. Click here for the other yummies that were served with that meal.


Here is the recipe in case you want to try it. This recipe is a little different from the original since it makes a smaller quantity. It makes enough patties for about 4 meals.

Tuna Quinoa Bites

1 – 12 oz can tuna in water, drained really well

1 tsp Penzey’s Adobo seasoning or your choice of seasoning (Penzey’s sweet curry was in the original recipe)

about 1/4 cup cooked onion

1 large egg

about 1/2 cup cooked quinoa

Mix all ingredients in a bowl, adding more or less quinoa so the mixture is slightly wet.

Fry on both sides in extra virgin olive oil and serve hot. I tried frying in coconut oil this time and that worked well. Those patties had a slight coconut flavor. I would use the coconut oil again:)

I cook 1 cup of quinoa and use it for other dishes. Yesterday I sauteed about 2 tablespoons of coconut oil with green beans. Added some cooked quinoa, cashews and curry powder to make a quick meal. Today, the quinoa went in a mug of chicken stock with leftover chicken and lots of garlic powder to make a warming mug of quick soup.

I’ll share more recipes to help you make something delicious too. So check back soon!

Super Awesome Chef Shirley