Hoppin’ John 2023

https://videopress.com/v/8LGtvYPs?resizeToParent=true&cover=true&posterUrl=https%3A%2F%2Fvideos.files.wordpress.com%2F8LGtvYPs%2F97fbe2d3-d5d2-4f12-81a2-6316f682d59f_mp4_std.original.jpg&preloadContent=metadata&useAverageColor=true Hoppin' John has been a much-anticipated meal here each New Year's Day, since I decided to try making it years ago, to make good use of a leftover smoked ham. I started with my trusty Joy of Cooking, where I found a dependable, straightforward recipe. As I have gained confidence in my own cooking … Continue reading Hoppin’ John 2023

Roasted Asparagus, Prosciutto and Potatoes

This recipe might seem a bit fiddly at first glance, but it really isn't that difficult, and there is so much flavor delivered that it's worth the effort. Asparagus becomes a completely different vegetable once it's roasted, with a more mellow flavor and tender texture. It becomes the perfect companion to the roasted potatoes, crispy, … Continue reading Roasted Asparagus, Prosciutto and Potatoes

Rhubarb Balsamic Trio

Rhubarb is one of my favorite ingredients. In a lot of American recipes, its tart-sour acidity is treated as something to hide, usually with a lot of sugar. The inspiration for this trio of recipes was my desire to find a way to use rhubarb without using a lot of sugar, and taking advantage of … Continue reading Rhubarb Balsamic Trio

Curried Chickpea Vegetable Soup

1/2 cup plain Greek yogurt 1 teaspoon za'atar 3 tablespoons olive oil 1 cup diced yellow onion 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced Swiss chard stems 1 tablespoon minced garlic 1/2 teaspoon minced ginger 1 tablespoon tomato paste 1 teaspoon curry powder 3 cups coarsely chopped Swiss chard leaves 1 … Continue reading Curried Chickpea Vegetable Soup

Ethiopian-Seasoned Chickpea Vegetable Soup

Here's another recipe using one of Mola's seasoning blends. While I chose the Ethiopian-Inspired Blend, it would work well with almost any of Mola's blends. If you like things really spicy, garnish with one of Mola's Chili Relishes. (This is an excellent time for you to jump over to Mola's website and see what they … Continue reading Ethiopian-Seasoned Chickpea Vegetable Soup

Pantry/Freezer Vegetarian Pasta Sauce

1 tablespoon olive oil 1 cup frozen chopped onions 1 1/2 tablespoons dried basil 1 tablespoon jarred minced garlic 2 teaspoons dried oregano 1 teaspoon paprika 1/4 teaspoon dried red pepper flakes 1 x 28-ounce can crushed tomatoes 1 x 14-ounce can diced tomatoes, drained 8 ounces frozen pepper strips, or chopped peppers 1 x … Continue reading Pantry/Freezer Vegetarian Pasta Sauce

Pantry/Freezer Tomato Soup

1 tablespoon olive oil 1/2 cup frozen chopped onions 1 tablespoon dried parsley 1 tablespoon sugar 1 tablespoon paprika 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 x 28-ounce can crushed tomatoes, or pureed tomatoes 2 cups water, divided Heat olive oil in a large (3 quart) saucepan over medium heat, until it's … Continue reading Pantry/Freezer Tomato Soup

Pantry/Freezer Chicken Noodle Casserole

For the topping: 2 tablespoons butter 1/2 cup dried plain breadcrumbs 1 teaspoon salt For the casserole: 2 tablespoons butter 1/2 cup frozen chopped onions 2 cups frozen mixed vegetables (or 1 x 15-ounce can, drained) 2 x 10-ounce cans chunk chicken, drained (12-ounce cans are fine too) 2 tablespoons all purpose flour 2 1/2 … Continue reading Pantry/Freezer Chicken Noodle Casserole

Pantry/Freezer Chicken Pot Pie

Now that you've gotten comfortable with cooking Chicken Noodle Soup, guess what? You know pretty much all you need to know to cook Chicken Pot Pie! This pie reminds me of the frozen pot pies I ate in my childhood, and I love that. My version has no bottom crust, but the filling is so hearty … Continue reading Pantry/Freezer Chicken Pot Pie