Parsnips deserve more love. They’re kind of like giant white carrots, and I am quite fond of them. Having acquired about 4 good-sized parsnips, I was casting about for something to make with them aside from roasting, so I decided to consult my Rose Elliot book, and happened upon a very simple recipe for parsnip soup. Parsnip soup? How delightfully Downton-Abbey-esque! I was intrigued. I made it even more aristocratic by adding cream and dry sherry, but the original recipe doesn’t use them so if you’re not feeling particularly titled today, feel free to leave them out.
Low carb comfort food? Sign me up! Upon finding myself in possession of a generous amount of cauliflower, I looked through a few cookbooks and blogs for inspiration, and one of my all-time favorite blogs, Smitten Kitchen, came through with a great idea for cauliflower cheese. It’s kind of like mac and cheese, only with cauliflower instead of macaroni. Doesn’t it sound delicious? I thought so! So here’s my version. I’ve adapted Smitten Kitchen’s recipe by using Gruyére instead of Cheddar, adding some extra Dijon mustard, and topping it with some smoked paprika and crunchy panko (breadcrumbs). (But you can leave those off if you are avoiding all carbs, or substitute sliced almonds.) Continue reading
There is something magical about the combination of butter and soy sauce. I didn’t even make this up – the New York Times agrees with me. It’s kind of an East-West flavor bomb. So when I found a recipe in Heidi Swanson’s Near and Far cookbook featuring butter, soy, and tempeh, I had to try it! Crispy shredded brussels sprouts finish the dish. You can serve it over rice or just eat it up! I prefer the strong flavor of tamari in this dish instead of soy sauce, but you can try it and decide for yourself. Did I mention that this is an extremely quick dish to make? Perfect for your Meatless Monday.
I love eggplant, and am always looking for fresh ways to cook with it. Steaming the eggplant turns it into a soft and silky sponge ready to soak up a flavorful Asian-inspired marinade. This recipe is inspired by one from the New York Times for a cold summer salad, but since it’s winter where I am, I’ve adapted it to be a lovely topping for nutty, hearty buckwheat soba noodles instead, which can be enjoyed warm, room temperature, or cold, and I’ve added baby spinach to the overall dish instead of serving it atop greens. But if you like, you can go with the original recipe’s plan of serving it over baby arugula, or perhaps over zoodles (zucchini noodles made with a spiralizer) if that’s your thing. How’s that for versatility? Continue reading
Sometimes a recipe just catches your fancy and you want to make it immediately. I saw this baked rice recipe on bonappetit.com and added everything to my shopping list right away so I could make it that same night! It’s so colorful and has many flavors I love – salty, sweet, tangy, minty. Oh, and there’s some butter. That always increases the deliciousness factor! I also was curious about this baking method for rice. It worked perfectly and now I plan to try it using other herbs – like maybe some dill, and then you could serve it with some delicious salmon, and… I’m getting carried away. Continue reading
A confession: The art of frittata-making eluded me for a very long time. This spinach garlic frittata is a hard-won victory for me. Every recipe I tried went like this: In an oven-proof skillet, sauté the fillings on the stovetop, pour in beaten eggs, continue to cook on the stovetop until almost done, then broil until puffed and brown. Sounds easy, right? Except… mine never worked. Ever! It would always burn either top or bottom, possibly both, and it would stick to the pan, requiring a long soak to clean up. Sigh. I had almost given it up for lost, until I came across this easy frittata recipe for kids, using a simple baking method. I thought to myself: Surely I can make this if kids can make this. Right?! Right! Guess what – this method totally works. No burning, no sticking to the pan. Hurrah! The great thing about frittatas is that you can use any veggies you have on hand, so feel to modify to your needs. Go ahead, use that asparagus, kale, or whatever you have. And if you have leftover frittata, it is delicious in a sandwich the next day. Continue reading