Pasilla peppers are a little bit sweet, a little bit spicy…but just a bit. These dark green peppers add great earthy flavor to dishes and are a delicious addition to this creamy, roasted tomato soup. Do you still have roast turkey or chicken in the fridge? Here’s a great way to use it up and … Continued
Sweet, colorful, delicious…even visually interesting. Who knew roots could be so good? And whether you get them in the fall harvest, or after the spring frost, they taste delicious on their own or with just a handful of other ingredients. My favorite ways to eat them? Roasted in just a bit of olive oil, and … Continued
My grandpa Carlos was quite the hipster in his day. He owned a nightclub called El Matador, drove a corvette, and loved his bling. Of course, this came later in life – after years of working hard for others. Less flashy, more family, he was also the cook in the house. Two of the recipes … Continued
Deconstruct: To break something down into its component parts. For a recipe, this means looking at the recipe and determining the essential ingredients – the ones that make the dish unique, satisfying, and flavorful. Deconstruction is one of my favorite ways to reinvent a dish when I want to experience its flavors AND tailor the … Continued
I teach a class called Friday Night Fridge Finds on ChefHangout.com. The premise behind it is that we – people in general – often wind up at the end of the week without much food in the fridge or motivation to cook, but we can still come up with a healthy, tasty, and easy-to-prepare meal. … Continued
Spicy, bright, and good enough to eat every day! At least, that’s according to my husband, who likes this soup so much he’s taken it to work with him each day this week. Carrots were on sale and the snow had finally hit the mountains after several sunny weeks – soup seemed appropriate. But what … Continued
Sometimes I buy things on a whim in amounts that don’t seem realistic for my 2-person household. This week it was a 1-pound container of baby bello mushrooms. Since I have been on a roasting kick this fall – pretty much any vegetable that comes through the door is subjected to this cooking method. Today, it was the bellos’ turn.
Fennel is a most misunderstood and underused vegetable, herb, and spice. Want to learn more about it and ways you can use it? Take a look at this post. And, definitely try out the tomato and roasted fennel soup recipe!
In this recipe you will roast all of the vegetables and nuts in a single pan. With a quick spice pan toast, a puree, and a simmer, you will have a fragrant, healthy, and creamy soup that tastes great with a cold hard cider or GF beer.
Monster soup is perfect for a family get-together or a Sunday-night football potluck. Serve it up with some hot cornbread, and anything else that strikes your fancy.
