Archive for the ‘vegetarian (gasp!)’ tag
Wintertime is the perfect time for soups. Thick, hearty, hot soups that can make a meal. Every winter for many years I’ve made this soup, which is quick and easy, and the leftovers will last for a week of lunches. Add home made croutons, and you’ve got a quick, satisfying meal with only 6 ingredients.
This recipe is another great reason to have miso in your refrigerator, in addition to the miso soup recipe I just put up. Miso keeps forever in your fridge, and this recipe is so easy that it’s even tough to say that it’s a “recipe”. This dish takes five minutes from start to finish, and it will become one of your favorites immediately. The miso butter idea is David Chang’s (of Momofuku, if you haven’t ever read this blog before or don’t live in New York) that I’ve appropriated and applied to every steamed vegetable I can get my hands on. I first tasted it three years ago at Momofuku Noodle Bar, where it was served over asparagus with a poached egg. Heaven. Give it a try; you won’t regret it. Trust me.
I don’t know about you, but one of my favorite parts of eating sushi is the miso soup. For years I ate the thin, watery soup that you get from every sushi delivery joint, and loved it, not knowing that there was something else beyond takeout miso soup. Then I bought miso for the first time to make a miso butter (more on that here) and I made my own miso soup. Guess what? It blows that takeout stuff right out of the water.
Tina over at Choosy Beggars summed up my feelings on baby eggplants quite nicely in this post. I feel compelled to buy them, though I don’t always have a recipe in mind. You could fry them in strips and make a miniature eggplant parmesan starter, or chop them and add it to stir fry. But that takes away the appeal of the miniature eggplant. I prefer to keep them intact, and stuff them with cheese. What could be better?
This month, as part of my farm share distribution, I got 2 lbs of dried black beans. I’m not exactly sure how this happened, because I’m relatively certain that the upstate New York farm wasn’t growing black beans this season, but hey…you never know. I think that this month’s share was a little light, so they supplemented in some beans to make up for it. In any case, I was faced with the prospect of cooking black beans, and my favorite way to do it is to make the ultimate Latin American comfort dish: black beans and rice. Simple and satisfying, I could eat this all the time, and it’s healthy to boot.