Split pea soup is the best of all worlds: cheap, easy, and tasty. It’s also simple to convert from it’s classic “add ham first” iteration to a vegan or vegetarian version. Here’s how I like to make it …
Now that I’m making an effort to eat less meat, I’ve found that Mexican food lends itself extraordinarily well to meatless meals. Plus, there’s nothing better than a 5-minute, easy-to-make, easy-to-pack lunch. Which leads me to veggie nachos …
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I never used to be a big fan of pancakes. Then I had kids. Pancakes are a toddler crowd-pleaser on par only with that neon orange Kraft mac and cheese straight from the box. After much searching, here is my all-time favorite recipe for buttermilk pancakes …
The recent United Nations’ Intergovernmental Panel on Climate Change report was incredibly depressing in its conclusions about the speed and impact of global warming, but left me with some clear ideas of what I can do in my own life to reduce emissions. Paramount among those is reducing how much meat my family eats.
One of the easiest yet most gourmet things you can cook is duck breast with a berry sauce. The key to perfect duck breast? PATIENCE.
French press is far and away my favorite way to prepare coffee at home. Given that I’ve broken the glass insert to my current French press three times in the last eight months, today I found myself in the market for a new press! Here is a roundup of the options I considered…
With so many pumpkins around (and often at discounted prices!) after Halloween, I’ve been cooking a lot with them. The sage from our garden is still in excellent shape despite the cooler weather, so I figured that pumpkin sage soup would be the perfect way to use two seasonal items before they disappear.
Ingredients:
- 3 sugar pumpkins
- Olive oil
- 2 large minced onions
- 3 pressed garlic cloves
- 5 c. chopped fresh sage
- 32 oz. chicken stock (or vegetable stock if you’re vegetarian)
- ½ c. Greek style plain yogurt
- ½ c. white wine
Instructions:
- Preheat oven to 425 degrees
- Halve pumpkins and remove seeds (use them to make roast pumpkin seeds later!)
- Rub interior of pumpkins with olive oil to coat
- Place pumpkins, interior down, on a rimmed baking sheet covered with aluminum foil, like so:
- Bake pumpkins until you can pierce exterior with a fork, about 45 minutes
- While pumpkins are cooking, mince onions and put in a large pot over low heat with about a tablespoon of olive oil until they become soft and begin to brown, like so:
- Deglaze pan with white wine, loosening browned bits with spatula
- As wine cooks off, add pressed garlic, stock and chopped sage. Bring to a simmer
- Once pumpkins are done, spoon out pumpkin flesh from rind, and add to pan, bring to a simmer
- Add yogurt
- Use an immersion blender, if you have one, to blend soup
- If you don’t have an immersion blender, let soup cool and put through a blender in batches
- Transfer soup back to pan, bring to a simmer
- Top with a dollop of yogurt and sprig of sage and serve!
If you’re like me, you have a lot of cute, decorative pumpkins left over from Halloween. Yes, those jack o’ lanterns will need to go to compost, but I try to buy pretty but useful pumpkins to decorate with so that after October 31st, I can turn them into FOOD. And my favorite is salty, endlessly snackable but still technically good for you roast pumpkin seeds! There’s nothing better to keep me away from the kids’ Halloween candy …
We recently had our first freeze, which destroyed our poor tomato plants, and left us with an absurd amount of green tomatoes.
There are three basic ways to preserve (most) herbs. Dry them, put them in vinegar or freeze them. My favorite, by far, is freezing.