I never realized how much I like split pea soup. And not just because it’s the easiest soup to make. Ever. Seriously. The. Easiest. Soup. Ever. Chopped onions optional. I really don’t even think I need to give you a recipe for this, because once you’ll read it, you’ll probably say, “That’s it?!” But when you make it, you might want to eat this soup a few times a week. Or not, but if you’re like me you’ll like the deliciousness paired with the yumminess, you’ll probably make it pretty often. Or, if you’re not like me and have endless time to cook dinner, you can try this soup anyway. Unless you don’t like soup. But who doesn’t like soup? Continue reading
Want the taste of Chinese food in your very own kitchen? This beef and broccoli dish really tastes like Chinese food! And there’s no MSG. And you can make it with brown rice and not charge $1 extra. I just wish I had a wok, because that would make cooking this dish extra fun. Try it even if you don’t have one. Cast iron works wonders. So do dutch ovens. Continue reading
When Stephanie sent me this recipe to try, I giggled. And then I knew I had to make it. Pea puree! I decided to make this on my next day off. It’s a perfect Thursday night dinner, in my opinion, and since I already had all the ingredients, except for the salmon, wouldn’t take much thinking (Yes, you should always have peas in your freezer). Also, good thing I live pretty close to a fish store. If I didn’t, who knows if this would have ended up on the menu. We loved this. The broth was lemony and fresh, and really added a nice flavor to the salmon. The pea puree was just delicious, and oh-so-easy. I love peas. They are delicious in a puree. The salmon was great dipped in the puree. Just a good combination altogether.
Last year, we posted a recipe from Jamie Oliver. And while that sage-infused oil soup was amazing, and definitely a go-to recipe for me, I definitely have to change it up a little bit. Eating as much butternut squash soup as I do makes me need to experiment with different flavors and interesting ingredients. This is actually the first butternut squash soup recipe I have ever made, and it was years ago when I was still in high school. Continue reading
That’s right, I’m still grilling. Okay, fine, so I made this on my cast iron grill pan. But it still turned out awesome. It required more cooking time than the outdoor grill and set off my smoke detector more than once. I used all the ingredients from the original recipe but changed the quantities a lot. It’s also the type of recipe that you really don’t have to measure. Just wing it. Continue reading
Your side dish can’t get easier than this. If you have pesto in your freezer (either store-bought or homemade will do?), then you can prep this dish in about five minutes. Have basil growing like a weed in your garden? Then it might take a bit longer to make, but it’s still pretty simple, and always a big hit. Continue reading
If you’re making meat for Shabbat lunch and want an easy and light dish, look no further than this mustard chicken salad. Yeah, I know, people will probably go crazier over the chulent you made, but this dish is simple, refreshing, and did I mention simple? You can serve it on top of a bed of romaine, like I did, or arugula, like Ina did. Or you can shred the chicken and cut the veggies a bit smaller and serve this in sandwiches, my favorite way to eat chicken salad. No matter how you do it, it’s a great Shabbat lunch. Continue reading
Well, it’s actually Eggplant Parmigiana. But the cheese I bought was spelled Parmesan, so that’s how I’m spelling the title of this dish. Continue reading
What do you do with all the leftover veggies lying around your fridge? Well, we know one option is to make a pot pie out of them. Or you can always roast them. But it’s cold out, so soup is another option. If you also have some dried beans (or a can) lying around, you can have a healthful lunch or a wonderful side with dinner (or add a crostini or garlic bread to dip into the soup and voila – dinner!). Add your favorite mini pasta and you’ll get a thicker and more hearty soupy meal. Continue reading
Another Ina meal. What can I say, she has such fabulous recipes that are perfect just the way they are, but also really easy to tweak. This one needed some tweaking. A vegetarian recipe using chicken stock? What’s the point! So I used store-bought vegetable stock…don’t worry, all this chopping and peeling let me make 3 quarts of my own vegetable stock for next time.
I also switched around the vegetables (but of course kept the butternut squash, because it’s my favorite. Can you tell?) and omitted some ingredients that I didn’t have – Pernod? No thanks. The fennel gives enough anise flavor for me. And while I know saffron gives a great color and flavor, I can’t bring myself to spend the money on it. Maybe if someone buys it for me I’ll try it next time.
Recently I’ve been craving chicken pot pie. I see recipes in cookbooks and on TV and think it just sounds so good. With this cold weather here, a big bowl of steaming veggies covered with flaky pie crust is just what we need for a 1-bowl dinner. It’s also a hearty way to make a Meatless Monday meal!
Vegetable pot pie, adapted from Ina Garten:
- 2 yellow onions, chopped
- 1 fennel bulb, sliced
- 6 tablespoons butter
- 1/4 cup olive oil
- 1/2 cup flour
- 1 1/2 cups butternut squash, cubed
- 1 1/2 cups carrots, chopped
- 1 cup celery, chopped
- 3 potatoes, peeled and diced
- 1 1/2 cup frozen peas
- 1/2 cup parsley, finely chopped
- 2 cups vegetable broth
- 3 tablespoons heavy cream
- Kosher salt
- 1 recipe flaky pie or tart dough, or your favorite pie crust
1. Make sure all your vegetables are chopped to the same size.
2. Combine the butter and olive oil in a large pot and add onions and fennel. Saute over medium heat for ten minutes, until lightly browned.
3. While the onions are browning, bring a pot of water to a boil. Boil the potatoes for ten minutes and remove with a slotted spoon to a bowl.
4. Boil the butternut squash, carrots, and celery for five minutes. Drain and add to bowl.
5. Add flour and mix. Turn heat to low and cook for 5 minutes, until all the flour is absorbed. Mix occasionally.
6. Pour vegetable broth into pan and mix until thickens.
7. Add vegetables, including peas, into sauce.
8. Add parsley and mix.
9. Divide dough into six oven-proof bowls or two nine-inch pie plates.
10. Cut dough into 6 pieces. Roll each piece flat. Wet edges of bowl, and place pie crust over the bowl.
11. Brush will egg wash, and sprinkle with salt and pepper.
12. Bake at 375 degrees for an hour until the top is crispy and the vegetables are bubbly and hot. Let cool for about ten minutes, because it’s going to be very hot!