This soup leans towards Thai, but it has the ramen which of course is not Thai. I also used soy sauce, where a traditional Thai soup would use fish sauce. I guess the point is, use the flavors and vegetables you like to eat. I love snap peas in this soup, but the family are not fans so I sub in broccoli — which is actually pretty good hear. You could easily add chicken if you wanted soup with a bit more “umph.”
- 1 sweet potato, peeled and cut into 1/2 inch cubes
- 1 bunch broccoli, cut into florets (sugar snap peas are a great substitute)
- 1 package tempeh, sliced into 1/2 inch slices (see notes)
- 2-3 tablespoons vegetable oil
- 5 garlic cloves, minced
- 2 inch piece of fresh ginger, grated
- 1/4 cup red onion, minced
- 2 tablespoons Thai red curry paste
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1 15 ounce can of coconut milk
- 4 cups vegetable stock
- 2 tablespoons sugar
- 2-3 jalapeno peppers
- 2-3 sweet baby peppers
- 1/4 red onion, thinly sliced
- 2 tablespoons soy sauce
- cilantro or Thai basil
- 2 packages ramen noodles (discard seasoning packets)
Fill a large pot with water and add kosher salt (a palm full or so) and the sweet potatoes. Bring to boil and cook until the potatoes are tender (about 5 minutes after the water comes to a boil).
Remove the potatoes and place in an ice bath.
Now throw the broccoli into the boiling water and when it turns bright green (30 seconds or so) remove to the ice bath. Empty the pot and return to stove.
Cover the bottom of the pot and add the garlic, ginger and red onion. Cook for 2-3 minuets.
Add the top thick part of the coconut milk, the red curry paste, cumin and turmeric. Stir to combine and then add the rest of the coconut milk.
Add the vegetable stock, soy sauce and sugar. Taste and adjust seasonings as necessary.
Just before you are ready to serve add the ramen and cook for 2 minutes. Add the potatoes and broccoli and cook until just warmed through being careful not to overcook the noodles.
Top with the hot and sweet peppers, red onion and fresh herbs.
If you want to include tempeh, marinate it for a few hours in soy sauce, a little brown sugar and sriracha. Then sear it in a hot skillet with a little oil to brown on all sides. Cut into cubes and toss back in pan with a little more of the marinade. Or you could just cook some cubed chicken in the soup and of course then you can use chicken stock. This recipe is more of a guideline — now make it your own.
Ya know, for when you want a muffin in the morning, but you don’t want something sweet.
- 2 cups of all purpose flour
- 2 tablespoons sugar
- 1 1/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup olive oil
- 8 ounces greek yogurt
- 2 large eggs
- 4-5 large sage leaves, minced
- 1 cup cheddar cheese, grated
- 1/2 cup cheddar, small cubes
- 2 tablespoons Parmesan cheese, grated
- 1 cup dried figs
Preheat oven to 375 degrees
Place the figs in a heatproof bowl and cover with boiling water. After they are soft, roughly chop.
Place the flour, sugar, salt, white pepper, baking soda and baking powder in a large bowl and whisk to combine.
In a medium bowl, whisk the eggs with the olive oil and yogurt.
Add the wet ingredients to the dry and mix until just combined.
Gently fold in the grated cheddar and chopped figs.
Spoon into muffin tin lined with papers. Place a few cubes of the cheddar on the op of each muffin and press gently on them.
Bak for about 20 minutes until a toothpick inserted into the center of muffin comes out clean.
All I can say is that if the Pilgrims had access to oranges, we would all be eating this chutney on turkey day. (Full disclosure: since I am a fan of tradition, I plan on serving cranberry sauce too at my table this year.)
- 4 tablespoons orange zest (from 1/2 orange)
- 4-6 navel or blood oranges (peel and pith removed), quartered lengthwise, thinly sliced and seeded (about 2-3 cups)
- 2/3 cup sugar
- 1/4 cup red onion, minced
- 1 tablespoon red-wine vinegar
- kosher salt and ground black pepper
In a medium saucepan, combine orange zest and slices, sugar, onion, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar. Chill until ready to serve. Serve at room temperature.
I love the zing enchiladas verde. The best part is opening a jar of salsa verde is pretty easy… and it’s one of those times where Ina might say “store bought is fine.” My newly minted pescatarian daughter approved of these, so they will most likely reappear on the dinner rotation.
- 8 corn tortillas
- 1/2 butternut squash, cut into 1/2-inch cubes
- 1 delicata squash, cut into 1/2-inch cubes
- 1 kabocha squash, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- kosher salt
- black pepper
- 10 ounces grated cheddar cheese
- 1/4 cup sour cream (plus more for serving)
- oil for frying
- 1 jar salsa verde
- arugula for serving (optional)
- 1/4 cup red onion chopped
- 2 jalapeños, chopped
Line a rimmed baking sheet with parchment paper. Toss all of the squash with olive oil and arrange in a single layer on the baking sheet. Sprinkle with the chili powder, salt and pepper. Roast in the oven for 30 minutes, flip the squash and roast for another 30 minutes until the squash are very soft and slightly browned.
Remove the squash from the oven and lower to 350
In a heavy bottom skillet, fry a corn tortilla in oil for about 10 seconds on each side. Remove and let drain on paper towels. Repeat with the remaining tortillas.
Place the squash in a bowl with about 3 ounces of the cheese and 1/4 cup of sour cream. Toss until combined. Taste for seasoning and add salt and pepper if needed.
Coat the bottom of a 9/ x 13” baking dish with a little of the salsa
Place about 1/8 of the squash mixture on a tortilla and roll it up. Place seam side down in baking dish. Repeat with remaining squash and tortillas.
Sprinkle the enchilada with the remaining cheese. Top with red onions and jalapeños.
Bake for 20-30 minutes until the cheese is bubbling and starting to brown.
Scatter arugula around the enchiladas and serve with extra sour cream and onions.
Goodbye Summer, Hello Fall Muffins
What do you do when you live in Florida and are pining for autumn? Head to Whole Foods to scoop up the last of the summer stone fruits to add to your favorite muffin recipe. Throw in the spices of fall and enjoy
- 1/4 teaspoon cardamom
- 1/8 teaspoon of cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon of cinnamon
- 2 cups of flour
- 1/2 cup of sugar
- 1 teaspoon salt
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 cup olive oil
- 1 7-ounce container of Greek Yogurt
- 2 large eggs
- zest of one lemon
- 1 teaspoon vanilla extract
- 2 plums, chopped
- 1 peach, peeled and chopped
In medium bowl sift together, spices, sugar, salt, flour, baking powder and baking soda
In a large bowl combine the olive oil, yogurt, eggs, lemon zest and vanilla.
Add the dry ingredients to the wet, and stir until just combined. Be careful not over mix. (No one likes a chewy muffin.) Stir in the plums and peaches.
Scoop batter into a muffin tin lined with parchment or muffin wrappers.
Bake for 15-20 minutes, until a cake tester or toothpick comes out clean.
I adapted this recipe from one I found on instagram. Shout out to @dianemorrisey
Roasted broccoli is sort of a miracle No. I do not exaggerate. The oven transforms this common staple to something completely different than the steamed, boiled or sauteed variety. Go get a head of broccoli right now, roast it and thank me later. I love all of you.
- 1 head of fresh broccoli, chopped into florets,
- 2-3 tablespoons olive oil
- kosher salt to taste
- red pepper flakes
Place the broccoli with the olive oil a rimmed baking sheet in a single layer. Toss it all up so the broccoli is evenly coated with oil. Don't obsess over this, just try to spread out the oil. Also, don't over crowd the sheet pan. If you do, the broccoli will just steam as it releases water. And ya know, we are trying to avoid that result.
Sprinkle kosher salt over the broccoli and a few red pepper flakes. I like it spicy but you can just use regular old black pepper. It's will still be crazy good.
Place the broccoli in the oven and roast for about 20minutes until the edges start to brown. I actually like to cook it a little longer so it's a touch crispy. But that's me.
Slice up the stems into 1/8 inch slices and roast along with the florets. No one in my family eats these besides me. Wah ha ha...(evil laugh.) I get them all to myself. Really, they are so good.
Also, I line my sheet pans with parchment paper to avoid sticking. This makes for easier clean-up. I hate cleaning.