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You may have noticed that I like to cook by color. This is my favorite minestrone. The original only uses 4 cups of tomato juice, but I usually forget about the leftover and it goes bad in my fridge. This time I […]
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slow-cooker split pea and potato soup :: 1 lb dried split peas, 6 cups water or veggie stock, sautéed onions/carrots/garlic, diced potato, dried thyme, salt :: add extra liquid if making on stove top :: blend some finished soup for extra creaminess
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1 beet, 1 bell pepper (yellow, orange, or red), a few limes, some multi-colored carrots
Try to make around 12 oz, fill two 4 oz jars for the fridge, and drink the rest.
I’m not the most sophisticated juicer. I only have one […]
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Santa brought an Easy Bake Oven this year. It seems kind of silly considering how much we do together in the kitchen. She had Yummy Nummies on her Christmas list and I was all What Is This Crap? I convinced her that […]
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There used to be a little store in Baltimore’s Fells Point called Adrian’s Bookstore Café. It had the best vegetarian chili in the world. The closest I’ve ever come to replicating it at home was this […]
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Tonight I made the laziest of all lazy soups: Tri-bean Soup by Leanne Ely. You basically sauté some onion and garlic and then open a bunch of cans. I doubled the broth (veggie instead of chicken) and added a big handful of chopped […]
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There’s no way to get a good photo of eggplant, but this dip is awesome: roast one with a shallot and olive oil, cool, process with lemon juice, tahini and salt, serve with crackers or on toast = YUM!