Recipe: Broccoli Almond Bisque

Hey there! Here's a delicious soup recipe also inspired by one I saw in Kosher By Design cookbook.

Broccoli Almond Bisque:

1 Bag Frozen Broccoli
1/4 Cup Slivered Toasted Almonds
2 Tbsp. Olive Oil
1 Small Onion, Chopped
1 Potato, Peeled and Cut into 1 inch cubes
4 Cups Parve Chicken Stock
1/4 Cup Heavy Cream

1. Place the almonds in a food processor or or a blender. Process till finely ground. Set aside. 

2. Heat the oil in a large pot over medium heat. Add the onion. Saute' until clear about 4-6 minutes.

3. Add the broccoli, potato, chicken stock and ground almonds.

 4. Cover and simmer for 20-25 minutes till the broccoli is tender.

 5. Transfer the mixture to a blender or food processor and process till smooth.

6. Add in heavy heavy cream and stir.

7. Season with salt and pepper as needed. 

8. Garnish each bowl/cup with a sprinkle of almonds that are left over and serve.

 It was absolutely delicious!

  I will be back with a lot more recipes soon!

Recipe: Broccoli Salad


This salad was soo delicious. We couldn't get enough of it. I hope you will enjoy it as well.

The recipe is incorporated from the Kosher by Design cookbook. It was really easy to prepare and pretty healthy as well.

Here is the recipe:

Broccoli Salad:


1/2 package Frozen Broccoli, defrosted
2 Tablespoons Mayonaise
1 Tablespoon Sugar
1 Tablespoon Vinegar
1/2 Teaspoon Salt
1 Small Red Onion, Minced
1/4 cup Craisins
1/4 Cup Cashews
1 handful dry Ramen Noodles, Uncooked, discard the seasoning packet and crumble.


1.Place the Broccoli into a bowl to the side to defrost. 

2.In a medium bowl whisk the Mayonaise, Sugar and Vinegar and salt together to form a dressing. 
3.Pour the dressing over the Broccoli once it has completely defrosted.

4.Add in the Craisins, Cashews, Red Onion and Crumbled Ramen Noodles, Toss to combine.

Have a wonderful day!

Thanks for stopping by!


Recipe- Sphagetti with Garden Veggies:


Spaghetti with Garden Veggies:


1 lb. of Thin Linguine
2 Tablespoons Butter
1/4 Cup Shredded Carrots (I use the bagged ones)
1 Small Red Onion, minced
1 Garlic Clove, minced- (I use 1 Teaspoon Polander Jarred)  
Scallions, minced
1 Tsp. Salt
1 Tsp. white Cooking Wine
1/4 cup milk
1/4 cup Grated Parmesan Cheese
2 Tablespoons Scallion Cream Cheese


1. Heat the butter in a medium saucepan.

2. Add carrots, red onion, garlic and scallions once it has begun to sizzle. Cook over medium-low heat for 5 minutes stirring often until the vegetables are caramelized

3.Add the wine to the saucepan. Raise heat to medium. Cook until the wine has almost completely reduced

4. Then add cream cheese- allow to melt in while stirring 

5.then add the milk, Parmesan cheese and salt stir for 2 more minutes on a low flame.

6. blend mixture in a blender once it has cooled .  

7.Meanwhile, Bring a large pot of water to a boil; add salt and 1/4 tsp butter. Add the pasta once water begins to boil. Cook till al dente. Drain.

8. Put pasta in a pan and stir sauce into it. Sprinkle top with shredded muenster cheese and bake in oven on 400 for 10 minutes or until cheese becomes melty.

9. Sprinkle Parmesan cheese over the top and serve.

Thanks for stopping in! Xo. Gigi.


Welcome to GIGI's Kitchen. For those of you who are new here- I am Gigi and I love to cook and bake. I know there are many of you out there who do as well. I hope that you will all enjoy my recipes as much as I do. My goal is to post a couple a week so that those of you who want them now will have them. Something I am working on is my representation of foods. 

I recently decided to combine my passion for cooking and beauty here on the blog by posting some beauty tips, kitchen product inspirations, product reviews etc.

This blog is purely a hobby to share what I love with the rest of you.

Feel free to leave me comments. All tips and advice are welcome here. As well as recipes, criticisms etc. I love to hear it so do not be afraid to speak up.

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Happy Cooking! Stay Beautiful inside and out!
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