Dear Diary…
Posted on | January 11, 2010 | 3 Comments
…it’s been 1 entire week since my last confession post.
and frankly, i’m not sure i have anything new to report. it’s been a pretty boring food-related month so far. maybe it’s the frigid weather we’ve been having, but i’ve been feeling less than motivated when it comes to cooking. or eating.
i did make a tasty butternut squash soup last night. we had it with an incredibly tasty rosemary boule from whole foods. quite a yummy combination if i do say so myself.
what have you been eating lately? have any good recipes to share?!
Category: general
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3 Responses to “Dear Diary…”
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January 11th, 2010 @ 11:49 pm
I’m still looking for the white bean and escarole soup. I’m substituting this recipe instead – adapted from Dean and Deluca cookbook. I usually make it dairy and gluten free. I included all instructions just in case. I’ve also made without tomatoes.
Fennel Minestrone with White Beans and Sausage
2 teaspoons fruity olive oil
1 lb sweet italian sausage (skinned and crumbled) – substitute with meat free option
4 cups chopped fennel bulb
2 cups sliced leeks (white and green parts)
2 garlic cloves, minced
1 1/2 teaspoons fennel seeds (crushed)
1 quart veggie stock
28 ounces can tomatoes in tomato puree
1 cup dried beans (such as cannellini, soaked, cooked according to package directions – about 2 cups cooked
1 cup cooked macaroni
1/2 cup firmly packed, shredded basil
salt and pepper to taste
Heat olive oil in large, heavy pan. Saute sausage/meat-free version over high heat until well browned (about 5 minutes). Drain the fat from the pan, leaving a teaspoon behind. Place pan over low heat, and add the fennel bulb, leeks, garlic, and crushed fennel seeds. Cook, stirring occasionally, for 5 minutes. Add the stock and the tomatoes with puree, breaking up tomatoes with a spoon. Bring to a boil and simmer gently for 30 minutes.
When ready to serve, add the macaroni, beans and basil. Season the soup with salt and pepper.
Serving suggestion: Place two rounds of toast (well toasted and rubbed with split garlic) in center of each of 8 wide, shallow soup bowls. Spoon the soup over the toasts. Grate cheese over the toasts to taste and sprinkle the frilly fennel leaves in a circle around the toasts.
January 12th, 2010 @ 12:23 am
hmmm that sounds yummy. I bought butternut squash today and got the wrinkled up nose from my kids…”do I have to eat that?” You’d think I was trying to feed them garbage, I mean really. Of course they’ll eat it, they just wont know it — hee hee hee!! Thanks for the recipe, seems pretty simple.
January 25th, 2010 @ 10:34 pm
I’ve been experimenting with seitan lately. It is good stuff. But don’t buy it in a package. Make your own; go to whole foods and buy some vital wheat gluten in the bulk section. You won’t regret it. You could even use it in the recipe in this post