I love soup. I know, it's a big statement. There is this little cafe downstairs from my day-job office. They are friendly, and they make a good cup of tea and they have soup at lunch....$8.50 soup. It does come with lovely bread, but really, $8.50? It is not any more expensive, and is actually at times cheaper, than any of the other cafes around. This soup was inspired by one of their regular ones, and it is so simple I have made it twice already. As much as I used to call North … [Read more...]
Cran-Orange Whipped Porridge
This is...interesting, and I am not sure it came out exactly as intended, but it does have possibilities...maybe. There are a few things going on here...This is a post inspired by a link-up that was created by @libismorgan from Am I a Funny Girl? [she is someone I follow on Twitter], the link-up is inspired by Pinterest [If you don't know about Pinterest, you are probably better off because it is addictive], and the original recipe came from a fabulous blog I just came across recently … [Read more...]
Classic Pumpkin Soup
We stayed local for brunch last weekend instead of heading over the bridge like usual. Wandering around our neighbourhood in an attempt to try out a new place, we could only find one that was still serving a breakfast menu after 12pm - our semi-regular one of course...oh well, at least we attempted variation! The rest of them - how dare they all not embrace brunch?! We split Corn Fritters with Smoked Trout and Poached Eggs, and a bowl of Pumpkin Soup - perfect. Interestingly, nearly … [Read more...]
Orange Braised Red Cabbage
It's cold. Last week was like November in Philly - grey, wet and really really cold [so, low of 11 degrees...just above 50...but cold is relative but I don't do cold, especially wet cold]. The weather has sent me into a comfort food spiral of soups, breads and hearty winter vegetables. The other night as I was rummaging through the crisper and decided I HAD TO HAVE Braised Red Cabbage. This is a pretty quick recipe. None of that bake for 2 hours stuff going on here. It keeps a bit of … [Read more...]
Garlic Greens
So the Cavalo Nero from yesterday...this is how it most frequently makes an appearance...sauteed with garlic and olive oil, usually at least twice a week. Like spinach, it cooks down by at least half - if not more, so cut up at a minimum an entire bunch. It goes with everything, or even on it's own. It is currently filling my NEED VEGETABLES cravings, and we have exterminated the vampires for miles based on the amount of garlic we are going through. If you can't find Tuscan Cabbage, … [Read more...]
Cavalo Nero
Cavalo Nero aka Tuscan Cabbage is one of my new 'use as often as possible' ingredients. I figured I'd show you what it is before adding it to almost everything. There are a few other things going on here as well. For starters this is my DIY wooden board, secondly this was photographed with my new lens - had big aperture happening so the bokeh is a touch out of control but you get the idea. This stuff is fantastic. It almost melts down when sauteed lightly and wilts instantly in … [Read more...]
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