I owe this one to my husband, who turned out to be a total whiz at using up all of our marketshare veggies. He used only sweet potatoes and carrots the first time he made this soup, but the second time we were inundated with butternut squash, so that went in, too. It seems to work well both ways!
Onions in the pot…
Orange veg, away!
The secret ingredient is candied ginger!
Ready to blend
Blend until smooth
Orange Veg Soup with Candied Ginger, on PhD Kitchen!
Do you like red bell peppers? Do you have said peppers in your kitchen right now? GO FORTH AND DIP!
Step 1: Assemble ingredients; blend to desired consistency.
Step 2: Refrigerate for 2 hours.
Step 3: PROFIT.
So good it deserves a definite article. Also, so easy! Based on Yotam Ottolenghi and Sami Tamimi’s recipe (but much faster), it’s sure to become your go-to dip and spread.
Canned chickpeas in the pot with baking soda.
Stir them so the skins come off
Boil those bebehs!
Skim any foam that forms off the top
Try to lift any skins that float to the top out of the pot
Put the boiled chickpeas in a colander, and run it under hot water to try and get more of the skins off
Into the processor they go!
Garlic, fresh from the press!
Tahini paste, lemon juice, and salt
Ice water for the final touch
Smooth and creamy
Looks great in my mason jar!
These fritters are baked, not fried, and inspired by my new-found love of Southwest-inspired cooking. This recipe takes a bit of time, but is well worth it. It yields 20-25 fritters–perfect for a party snack!
Black Bean and Corn Fritters with Spicy Sour Cream Dip
They emerge crispy on the outside, and gooey on the inside!
The beans, onion, and spices get their groove on in the processor
A creamy filling
Hold the roasted corn by the husk and get ready to cut the kernels from it
Cutting the kernels
Corn kernels, cilantro, and bean mixture
Everything gets mixed
Scoop the mixture up with a small spoon
Use two small spoons to roll some of the mixture into a ball
Coat the ball in cornmeal
Once the ball is on the parchment paper, press the top down with a spoon
Ready for the oven
Black Bean and Corn Fritter
This sundried tomato paste is creamy, savory, and easy to make. It’s great on salmon, eggs, toasted bread, and anything where spreadable cheeses are involved. Why buy it at the store when you can make it at home in a few minutes?
Sundried Tomato Paste
Another recipe inspired by quickly expiring produce from my friend’s market share! In this case the basil I received had begun to oxidize, so I wanted to use it before it went completely dark and limp. I also used some basil from the plant I am growing on my window sill. I really do not like pignoli (pine nuts), so I decided to make my pesto with almonds, but you can use pignoli and follow the same basic recipe if you’d like.
Mmm, Basil Almond Pesto…
Washin’ my basil
Into the food processor it goes!
Blend it up
This super breakfast smoothie is one of my favorite grab-and-go foods. Good and good for you!
All done 🙂
Everything you’ll need
Ready to go