soup Archives

Root vegetables are packed with fiber and antioxidants, and low in calories, fat, and cholesterol. You can add a white bean, corn, and a favorite roasted squash. Together, they complement amino acids this forms complete proteins, often call Three Sisters. You can add a cooked crumbled spicy chicken sausage. Cook sausage add the last 30 mins. of simmering soup.

Root Veggie Soup

By 4chionlifestyle | October 17, 2023

Root veggie soup is a great way to welcome the autumn season and staying warm throughout the winter season. Root vegetables are packed with fiber and antioxidants, and low in calories, fat, and cholesterol.

Soup History

Campbell’s state, “In Xianrendong Cave, Jiangxi Province, China, the first example of a soup bowl was discovered and thought to date back to 20,000 BC. The ancient pottery showed scorch marks, which would suggest the user was making sl’s hot soup of some kind.”

Soup is enjoyed world-wide throughout history. Italy took Gazpacho to Spain. Japan introduced dried ramen soup in the late 1800s. Campbell’s brought condensed soup to the US in 1897, by Dr John T. Dorrance. Soup is as popular today as it has been in the past. It is a tradition for religious celebrations, holidays, and seasons.

Root Veggie Soup Your Way

You can add a white bean, corn, and a favorite roasted squash. Together, they complement amino acids this forms complete proteins, often call Three Sisters.

You can add a cooked crumbled spicy chicken sausage. Cook sausage then add the last 30 mins. of simmering soup.

You can roast the veggies instead of sauteing with 1 tsp. of each herb, 2 TBPS olive oil tossed with herbs. Cover veggies with oil mixture. Roast in oven at a 375° until veggies are tender not soft with a fork.

What is your favorite soup? Post your recipes on social media and images using #4chionstyle #4chionfoodie

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Autumn Means Crock Pots and Soup

By 4chionlifestyle | October 2, 2022

Autumn means crock pots and soup. As a child fall was all about soup from fresh vegetable soup to French onion for Thanksgiving.

Autumn Soups

The first soup of the season was vegetable the last of the fresh garden vegetables. The root vegetables used were just a few from the garden. Many ended in a canner or the root cellar for the dark cold winter. The very last of the fresh greens, green beans, and corn were a great addition.

The soup season all of autumn went from the vegetable soup to chilli for Halloween night served with fried scones and honey butter. The autumn soup season would end with the deep rich French onion soup made from onion jam. Therefore the first of autumn was the last of fresh vegetables but ended with riches of the year’s harvest.

Autumn Soup Tips

Sauté your vegetables from heaviest to lightest to layer the flavors, seals in their flavor, and keep their shape better when added to the soup.

Toasting your seasoning slightly before sauté the vegetables draws out their deep flavors.

Cook the barley separately to allow for the soup to not thicken the soup while cooking.

Autumn Vegetable Barley Bean Soup

1 can white beans (can be any variety of bean you prefer)

1/2 cup corn canned, fresh, or frozen

1/2 frozen or fresh peas

2 medium potatoes diced

2 medium carrots diced

1 medium onion diced

Handful of snapped green beans

4 cloves of garlic chopped

3/4 cups of raw barley (this will be cooked separate from soup)

2 tsp. Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper

2 bay leaves

2 Tbsp Olive Oil

2 Tbsp/1 tsp Better than Bouillon vegetable base

In a large warm sauté pan place your olive oil, add 1/2 seasonings toast slightly. Add onion, potatoes, carrots (heavier veggies) sauté for 3-4 minutes. Then add peas, corn, and spinach. Sauté fro 4-5 minutes. Add the garlic sauté 2-3 minutes.

In a Crock Pot set on low if cooking overnight or high if soup is for dinner (cook 4 hours) add the remaining seasoning, bay leaves, bouillon, sauté vegetables, and 4 cups of water. Taste and adjust seasoning as needed.

In a saucepan add 1 tsp. bouillon, salt, pepper, and 1 1/2 cup water, and barley. Bring to boil once boiling turn to low. Cook for 20 min. Then add to the soup.

Serve with your favorite sourdough bread or crackers.

Please note you can add any vegetables your family enjoys i.e. celery, green pepper, spinach, mushrooms or even a hot pepper for some heat. You can use the leftovers from the roasted Costco chicken or fresh sausage in place of the beans.

What is your favorite autumn soup? Post your answer on social media using #4ChionFoodie

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Golden Globes Winter Garden Dinner

By 4chionlifestyle | December 26, 2018

The Winter Garden is the Golden Globes theme for this dinner party. This year’s dinner brings a new Executive Chef and first ever gluten-free dessert.

Executive Chef Matthew Morgan
Golden Globe Awards Dinner in the Winter Garden
Executive Chef Matthew Morgan
Executive Pastry Chef Thomas Henzi
Golden Globe Awards Dinner in the Winter Garden
Golden Globe Awards Dinner in the Winter Garden

Recipes

Moet Belle

1oz Cachaça
0.75oz mango juice
0.5oz ginger syrup
0.25oz fresh lime juice
2.5oz Moët & Chandon Brut Impérial
Edible flower to garnish

Shake the first four ingredients together with ice.
Strain into a coupe and top with Moët & Chandon Impérial Brut.
Garnish with an edible tropical flower or tropical flower decoration and serve.

The Golden Globes hosted by Sandra Oh and Andy Samberg Jan. 6, 2019 at 8 PM EST on NBC from the Beverly Hills Hilton. Stay tuned here for complete Golden Globes coverage. See the list of nominees here.

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Setting a Beautiful Table

By 4chionlifestyle | June 26, 2017

thanksgiving-dinner-4chion-lifestyle — Thanksgiving Dinner

Food is a sensory experience that should carry to the table setting. The menu, setting, and food should coordinate together to say exactly what you are serving. You want the food to present in an atmosphere that tells the same story.

Presenting your food is achieved by setting the proper tableware in the correct location for the meal experience. This provides for efficiency, geometrically pleasing, and effectiveness. Your simple table setting should be as follows:

Spoons and knife placed right of the plate 1″ from the edge of the table.
- Soup spoon furthest from the plate
- Teaspoon in the middle from the plate
- Dinner knife to closest to the plate
Forks placed left of the plate 1′ from the edge of the table.
- Salad fork furthest from the plate
- Dinner fork closet to the plate
Napkins placement
- Under the forks folder
- Folded on top of the plate
- Set to the far left side of the place
Glass placement
- Place to the right of the plate
- Glasses should be set according to the height
- Cups and saucers place to the right of the spoons
Plates
- Placed in the center of the place setting
- Remember that food should be served on plates that enhance the food
- Stack the dinner plate, bread plate, and soup bowl according to diameters
- Plates can be plain with textures to add dimension

23564002480_db27c151d3_o — Table Setting

Geometrics placing provides a balance to the visual ascetics as well as ease of use during the meal.

Table decor should flow with the meal served. This will provide a connection to the mood, food, and time of the year. Examples are:

Romance lace lines, soft candlelight
- No scented candles do not want to take from the food aromas
Holidays
Seasons
- Adding subtle seasonal colors keep the focus on the food
- Natural items can bring a real seasonal feel
Keep table clothes white or pale neutrals
- Keep the focus on the food
- Do not distract from the visual appeal of the food
- Textures can help with the sensory dining experience

When serving your dinner remember that it is a sensory experience from start to finish. The setting prepares the diners for a sensory dining experience.

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Healthy Eating ~ Modern Market

By 4chionlifestyle | June 26, 2017

What is old is new again. We see this in film, television, summer fashion trends, and food. The concept of farm to table is beginning to take traction in America. The concept that food is healthy, increases energy and provides proper nutrients is a value many are finding for their lifestyle.

Modern Market Foodie 4chion Lifestyle e — Modern Market

Anthony Pigliacampo, co-owner of Modern Market, decides in 2009 the time was like no other to step aside his corporate job and begin a change in food choices for eating out. The ability to find a healthy choice at a reasonable price was the basis for the restaurant. This was the beginning of Modern Market.

Modern Market Foodie 4Chion Lifestyle a — Modern Market

Modern Market brings the farm to table concept with a modern flair. The food is prepared from farm fresh ingredients in each location each day. The staff is trained and well prepared to cook each meal from scratch that nourishes the mind and body. The food philosophy is, “Have you ever noticed, when you eat great food you feel good?”

Modern Market Foodie 4Chion Lifestyle c — Modern Market Staff

Pigliacampo attends the soft opening of Ahwahnee’s Modern Market. He states, “healthy food, every ingredient we consciously source. “We actually find the vendor, negotiate with our vendors about the quality products. Arizona is a good location for farm to table. Many of our greens are literally 30 hours ground to our restaurant.” The philosophy is a holistic view on health, added sugar is the devil and good fats are friends.

Modern Market serves breakfast, lunch, dinner, and catering. The menu includes:

Breakfast sandwiches
- Rocket egg
- Egg and cheese
Scrambles
- Southwest tofu
- Sausage kale
Breakfast plate
- Eggs and prosciutto
- Eggs and toast
Fresh salads
- Thai coconut
- Toscano
Toasted sandwiches
- Chipotle steak
- Blueberry pesto
Brick oven pizza
- M*rita
- prosciutto
Homemade soups vary with seasons
Drinks
- Wine
- Beer
- Natural craft soda
- Tea
- Coffee
- Bottled drinks
- Kombucha

The evening was a delight. We enjoyed a warm cozy atmosphere. The menu is wholesome ingredients. The freshness was filled with savory flavors. Ray and I enjoyed:

Chicken Breast
- Hormone and antibiotic free herb roasted chicken with chimichurri sauce
- Macaroni and cheese
- Roasted asparagus (the asparagus did not have the woody area removed)
Sesame Tofu
- Seasoned organic tofu
- Lemon maple vinaigrette (served on the side)
- Rosemary sweet potato mash
- Roasted asparagus

The restaurant provides self-service for ordering & drinks, prices affordable and warm atmosphere. The menu was beautifully simple. Looking forward to a healthier choice when eating out.

@4ChionLifestyle

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Connect To Modern Market Here:

Instagram: https://www.instagram.com/modernmarket/?hl=en

Facebook: https://www.facebook.com/Modernmarketahwatukee/?ref=br_tf

Twitter: https://twitter.com/modmarket

Ahwatukee Location 4901 E Ray Rd Suite 100, Phoenix, AZ 85044