Looking for something lighter in the new year? After all the meat we had in Argentina, we felt the same way. This soup is light and simple–filling but easy on the stomach after several weeks of heavy holiday eating. I love that this soup does not have any cream (I generally don’t make soups that require cream) and that it takes 20 minutes to pull together.
The original recipe from Food Network also includes parmesan crisps, which I’m sure are good. I was lazy and had the soup with crusty sourdough. A few sprinkles of bacon would also be nice! Read more…
We liked farro so much we couldn’t wait to try another recipe. I found this recipe on Food52 and just added roasted tomatoes and arugula (yes, we put arugula in everything right now) to the basic recipe. This is going into our regular rotation. The mushrooms are so meaty we didn’t even miss the meat.
To make things easier, I cooked the farro the night before. After work the next day, all I had to do was wash the vegetables, and roast the mushrooms and tomatoes. Since the farro was in the fridge, I didn’t have to wait for the mushrooms or farro to cool off before mixing everything together. The cold farro and the hot mushrooms combined temps to reach the room temp that the salad is intended to be eaten at. Read more…
This is the last of the white pasta in the house (and before I realized my jeans no longer fit). From hereon out, we’re back to whole wheat pastas…and lately, soups (out of season for many of you but perfect for SF year round) and salads.
Last week, we didn’t feel like going out but didn’t have a meal planned, so this was put together on the fly. I boiled some penne in salted water and sauteed shredded pattypan squash in a bit of butter (from our Paso Robles trip several weeks ago…its amazing how long squash can last on the counter!). Once the pasta was ready, I mixed in the squash, a pat of butter, some shredded cheese (whatever we found in the fridge: parmesan, goat pimento and edam), cherry tomatoes from the farmer’s market, salt and pepper.
Easy, simple and flavorful!
View from our cabin in Lake Tahoe last weekend
Though we generally eat fairly healthy, we can always stand to eat healthier. We had started a backslide into white rice, white pasta and cookies so it is time to right the ship again (though you will see a few recipes for cookies and white pasta in the coming days as I work through the backlog).
I’ve never cooked farro but have had some delicious farro salads at restaurants, most recently a Marinated Farro Salad with romano beans, pickled cucumbers, radish & ricotta salata from Ragazza.The farro cooks up amazingly fast (15 minutes!) so this can easily be a weeknight meal…especially if you cook the farro the night before (to accommodate for cooling time). We’ll be making more farro around here because I like the nutty, chewy farro and all the fresh vegetables you can easily include. I’m looking forward to making Farro Salad with Roasted Mushrooms and Parmesan next time.
Though this salad is vegetarian, it was hearty enough for dinner (even the Midwestern boy concurs!) and the leftovers made a great lunch! If you want meat, you can easily add that too. I think I’ll be bringing something similar to my brother’s upcoming BBQ. Read more…
One thing I’ve been obsessed with lately is shishito peppers and their cousins, padrona peppers (neither of which are spicy). I’ve had roasted shishito peppers as appetizers and padrona peppers on pizza at restaurants and really enjoyed them. I had never cooked them until last week when Joel picked up a few baskets for me from the Mission Community Market. He also picked up some pork belly ramen to go from HapaRamen for me: Read more…
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