You are currently browsing the tag archive for the ‘vegetables’ tag.
Last night, in celebration of my last exam in my first year of law school, I made shrimp and grits. The final meal looked like this:
Below is what I did. Read the rest of this entry »
In preparation for the potentially catastrophic impending Hurricane Irene, I made zucchini bread. Read the rest of this entry »
The other night I made a delicious sandwich for a special someone. It was pretty great, if I do say so myself. Here’s what I did: Read the rest of this entry »
About a year ago, a friend and I went to dinner at the Oval Room during restaurant week here in DC. We had this incredible cauliflower soup as an appetizer, and I still think about it quite frequently.
For the past year, I’ve been wanting to recreate this soup. But, being blender-less, I had no way of doing so. All that changed last weekend, when my mom came to visit…blender in tow.
Tonight, I made my first attempt at cauliflower soup. And let me just say – it went very well. It’s still not the same as that bowl of soup at the Oval Room, but it was a great starting point. The recipe came from Smitten Kitchen. I added a dash of nutmeg as well, which wasn’t in the recipe.
Next time I’m going to try adding a little cumin.
This is the tale of my first attempt at matzo ball soup. And though attempt implies failure (or at least lack of success, which this was not), I chose the word for one reason – I used a boxed matzo ball mix. It was not for lack of trying. At the time, it was just a few days before passover. I was determined to make the soup and so set out for the grocery store, list in hand. After pulling all my ingredients off the shelves, I turned to the shelf where there should have been matzo meal. Harris Teeter was out.
I took my two canvas bags to the counter, paid and filled them, and moved on to the Safeway. And then the Giant. I went to 5 grocery stores, only to find that all were out of matzo meal. As it turns out, DC grocery stores need to work on stocking up pre-passover.
The header here pretty much says it all.
You know what, that’s actually not true. But it is a great combo.
The recipe below is for homemade pasta and a mushroom/thyme sauce. Really, I set out to make some homemade pasta, then didn’t know what to do with it. And so Mark Bittman suggested I try this delicious sauce, and I did (You understand that by “Mark Bittman suggested,” I actually mean I popped open his international cookbook and found a recipe, correct? Well, if not, now you do.). This pasta sauce is apparently an Italian pasta sauce (rare, I know). I mostly made it because I like mushrooms.
This is another of my mom’s delicious soups. It’s actually my favorite of my mom’s delicious soups. It is kind of like a chicken stew (if stew involved dill, which I’m pretty sure it never does. As a side note, I love dill.). I like to make it in huge quantities so that I can freeze half of it for a rainy (or snowy) day. Or a day that is neither rainy nor snowy, but instead just ridiculously busy.
Inspired by my recent experiment with easy, inexpensive soup, I branched out and tried another soup involving chicken broth and spinach.
This one is a mixture of a few recipes I came across in my new Gourmet cookbook. It’s slightly heartier than the last soup, mostly because of the egg.
The other day, I decided to make soup. Most soup I’ve made involves A LOT of vegetables, and is thus very expensive to make. And so, I set out in search of a less expensive way to make soup and, like magic, my dear mom happened to have an ingenious idea. The (yes, quite vague) recipe is below. Yum.
