And it's a good thing, too, because this recipe makes a whole heap of soup.
I followed Joy's recipe, and her serving suggestions. I ate this soup with pearl couscous and cheddar on top.
Monday, February 27, 2012
Joy's ginger and lentil soup
This meal really hit the spot during this chilly, gray, yet snowless winter we've been having.
And it's a good thing, too, because this recipe makes a whole heap of soup.
I followed Joy's recipe, and her serving suggestions. I ate this soup with pearl couscous and cheddar on top.
And it's a good thing, too, because this recipe makes a whole heap of soup.
I followed Joy's recipe, and her serving suggestions. I ate this soup with pearl couscous and cheddar on top.
Monday, February 13, 2012
Joy's creamy garlic soup with roasted potatoes
I remember when I first discovered that you can just eat garlic.
It was in college. (I learned a lot of things in college.) My friend Peter gathered a few friends together and took us to a tapas restaurant in Old Pasadena. One of the tapas was roasted garlic with crostini. It was so simple. So brilliant. Why hadn't I thought of this myself?! Until then, garlic had been a spice, one thinly sliced clove here, a few crushed there. It seemed so indulgent to just eat it, straight up, by the head.
I felt the same way when I discovered garlic soup.
And then there are the potatoes. Have I mentioned my obsession with the purple ones? I'm convinced they're better for you than the garden variety. (To validate my claim, I did a little googling, and it seems they actually are.)
I realize she's a baker, but in my mind, Joy's savory meals are where it's at. At least until I'm ready for dessert.
It was in college. (I learned a lot of things in college.) My friend Peter gathered a few friends together and took us to a tapas restaurant in Old Pasadena. One of the tapas was roasted garlic with crostini. It was so simple. So brilliant. Why hadn't I thought of this myself?! Until then, garlic had been a spice, one thinly sliced clove here, a few crushed there. It seemed so indulgent to just eat it, straight up, by the head.
I felt the same way when I discovered garlic soup.
And then there are the potatoes. Have I mentioned my obsession with the purple ones? I'm convinced they're better for you than the garden variety. (To validate my claim, I did a little googling, and it seems they actually are.)
I realize she's a baker, but in my mind, Joy's savory meals are where it's at. At least until I'm ready for dessert.
Saturday, February 11, 2012
Deb's smashed chickpea salad
I love easy recipes! And meals I can feel good about, nutrition wise! And chickpeas! And taking photos in natural light, especially if it means not showing my face in the office 'til... I don't want to incriminate myself, but you know, after I cook, photograph, and eat lunch. Smashed chickpea salad is perfect.
I'm an olive hater, so I omit those. I added raw red peppers into the mix. A little of this, a little of that.
This recipe is so simple, infinitely versatile (add feta, avocado, sun dried tomatoes, pepperocinis, help me think of others!) , and dirt cheap. And so good I could eat it for lunch every day.
At this point I'm just gushing, so I'll stop. But seriously Deb, nice one.
I'm an olive hater, so I omit those. I added raw red peppers into the mix. A little of this, a little of that.
This recipe is so simple, infinitely versatile (add feta, avocado, sun dried tomatoes, pepperocinis, help me think of others!) , and dirt cheap. And so good I could eat it for lunch every day.
At this point I'm just gushing, so I'll stop. But seriously Deb, nice one.
Friday, February 3, 2012
Deb's really simple homemade pizza
I am so pizza obsessed. I have (at least) three favorite pizza restaurants around town, and I'm a fan of homemade pizza too. Sometimes I just burst out in song, proclaiming "I WANT PIZZA" like the Olsen twins, slowed down. However, I don't think I've nailed making my own crust yet, so I seem to try a new recipe every time. To have a more methodical trial and error method for pizza crust, I'll post the recipes I try on the blog, with a few comments.
The first is, of course, the really simple pizza crust from smitten kitchen. Toppings were kept simple: this pizza was all about the smoked mozzarella we had picked up.
His and hers pizzas. I like mine saucy and light on the cheese (left), and Phil is the opposite. Both are heavy on the garlic.
The recipe says to bake the pizza at your oven's hottest temperature. For me, that was 500ยบ F, and they came out nice and bubbly.
And top mine with a small mountain of arugula, please. It makes me feel healthy.
I thought the crust turned out well! I didn't need to roll it out because it was easy to spread and shape just using my fingers. Mine did turn out a little too thin in places, and because of my liberal saucing, it got a little soggy in those places. Next time I'll try to make the crust a more uniform thickness (or thinness, but not too thin).
The first is, of course, the really simple pizza crust from smitten kitchen. Toppings were kept simple: this pizza was all about the smoked mozzarella we had picked up.
His and hers pizzas. I like mine saucy and light on the cheese (left), and Phil is the opposite. Both are heavy on the garlic.
The recipe says to bake the pizza at your oven's hottest temperature. For me, that was 500ยบ F, and they came out nice and bubbly.
And top mine with a small mountain of arugula, please. It makes me feel healthy.
I thought the crust turned out well! I didn't need to roll it out because it was easy to spread and shape just using my fingers. Mine did turn out a little too thin in places, and because of my liberal saucing, it got a little soggy in those places. Next time I'll try to make the crust a more uniform thickness (or thinness, but not too thin).
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