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Sun, 13 Nov 2005
I made this on Friday. It's easy and tasty -- what more do you want?
Ingredients
1 cup quinoa
2 cups vegetable broth
1/2 cup dried cranberries
1/2 cup toasted pine nuts
fresh thyme
Directions
Throw everything except the pine nuts in a saucepan. Put those in the oven and toast them at 300 degrees. Bring the broth to a boil, cover, and let simmer for 15-20 minutes.
When the quinoa is fully cooked, throw in the toasted pine nuts.
I think I may just go eat this for lunch today.
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Fri, 04 Nov 2005
This one was inspired by a very tasty soup made by my friend Ryan (who, incidentally, I am going to see this weekend) and adapted to fit what was in my fridge.
Buttery Butternut Squash Soup with Thyme
Ingredients, in order of appearance
2 red onions
1 bunch scallions
1/2 stick butter
1/2 butternut squash, diced
~5 cups vegetable broth
5 cloves garlic, peeled
1/4 cup/small handfull dried porcini mushrooms
6-8 stalks/branches fresh thyme
1/4 cup white wine
1 Tbsp honey
Salt & Pepper to taste
3/4 cup wheatberries (or barley)
Instructions
- Saute the onions & scallions until they start to caramelize
- Add the squash and saute for another 5 minutes, then add the broth, thyme, mushrooms, and garlic
- When the squash starts to get soft, add the remaining ingredients
- Simmer until the wheatberries are fully cooked
- Add more salt/pepper/wine/honey/thyme/butter to taste
I'm guessing this would be a good soup for dunking bread as well, but I didn't have any at the time so I couldn't test that theory.
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Wed, 28 Jul 2004
I saw the bunches of broccolini at the asian market last night and had visions of garlicky goodness.
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Wed, 14 Jul 2004
I've been hanging out on the 3rd floor of AS220 pretty frequently lately, and we've been trying to initiate a new trend of communal cooking and eating. The kitchen up there has the potential to be a wonderful community space; I know we've been doing a good job lately of at least making it smell inviting. Yesterday we got off to a good start on the communal cooking idea -- Christine brought in some broccoli and a salad, and we made this curry dish.
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Sun, 11 Jul 2004
Matt says, "every time we cook something it's the best thing we've ever cooked." This is the latest success story.
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It's actually two recipes in one. The first is something my mom likes to make for bar mitzvahs and other special occasions; the other is my own invention. I cooked it up for Matt & Erin and they were quite happy with the results. Try it with sangria.
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Fri, 11 Jun 2004
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Mon, 12 Apr 2004
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Mon, 02 Feb 2004
Pesto-Olive Lasagna
it's yummy.