Winter Minestrone

First of all, check out my winter wonderland...

... Allow me to get excited really quick... snow! Finally! Poor Jagger; he hates it sooo much. But please take a moment to laugh at his awkwardness, because he's a huge baby and it really is laughable. We'll keep him inside, don't worry.

Of course snow is the perfect occasion for a huge pot of soup and homemade rolls. It's for warm fuzzy socks and laying on the couch with a good book. It's for snuggling up with a warm blanket and maybe a lazy dog. There's really nothing more comforting; so long as you don't have to leave the house.

But you've got to understand that I'm committed to my huge pot of soup. And you better believe I trekked to the grocery store for fresh vegetables. Because I believe that canned soup is gross.

I will never consider myself a food snob. I hate the term "foodie."

Because as much as I love and appreciate good food, my love for food encompasses even the simplest of things. I've told you of my love for snacks. I will spend an hour making macaroni and cheese, but I will never be too good for the boxed stuff. I have an almost frightening love for peanut m&ms and a secret obsession, thanks to my grandparents, with sandwiches made from Campbell's Pork and Beans and white sandwich bread (and yea, I put ketchup on that). I'll dig on boxed brownies and Funfetti cake any day. What can I say? I'm an American till the end.

But I really think that canned soup is sad. Depressing. Floppy noodles, bits (not even pieces) of chicken that probably wouldn't even make it to McNuggets, more sodium than a human should have in a week, tasteless vegetables... I could continue, but I won't. Mostly because I feel mean if you're eating canned soup right now. (I'm sorry; it doesn't make you a bad person.)

Because for a bit more effort we can all have something really great.

If you've never made your own soup before, I really strongly encourage you to try it. It's soup-er easy and soup-er worthwhile. (Bada-bing!)

In general, when I make soup I usually take the "throw whatever is about to start rotting in the fridge into a pot" approach. Sometimes it wows; sometimes it doesn't. But I hate wasting food, so either way it always works for me. But this minestrone is definitely worth following the recipe.  This recipe was given to me highly recommended by a very trusted source, so I knew I had to follow directions. With one change. Couldn't help myself?

It's flavorful and healthy. The vegetables taste like vegetables. The sodium levels are kept in check. It smells like heaven on a snowy day. And best of all, it's really fairly easy. In fact, as long as you can enlist a buddy to help chop vegetables, it's really just as easy as opening a can (ok, maybe that's an exaggeration).

Soundtrack: More Brothers Past... I know. You don't even have to say it. I'm hanging my head in shame already. AHH BUT I LOVE IT SO MUCH.

Winter Minestone
Adapted from Alice Water's - The Art of Simple Food via Sharon Lustig


1/4 c EVOO
3 carrots (mine were smaller, so I used 4), peeled and diced
2 parsnips, peeled and diced
1 large onion, diced
4 garlic cloves, coarsely chopped
5 thyme sprigs (mine disappeared somewhere between the grocery store and my apartment, so a tsp of dried thyme works just fine; however I would recommend at least attempting to obtain fresh)
1 bay leaf
2 tsp kosher salt
4 c. vegetable stock (We all believe the key to this recipe is in the stock - use Medford)
2 c. water
1 leek, diced
1/2 lb green beans, cut into 1" lengths
2 c. red swiss chard, coarsely chopped
1-15 oz can diced tomatoes or 1 1/2 c grape tomatoes, halved (I used the canned diced)
1 rind of chunk of Pecorino-Romano cheese (Or Parmesan), plus additional grated to serve
1 c. butternut squash, cubed
1 can cannelloni beans (with liquid)
1 can red kidney beans (with liquid)
Salt (additional) and pepper, to taste


Heat EVOO over medium heat in a large heavy pot. Add onion, carrots and parsnip and saute for 15 minutes or until onions are translucent, stirring often. Add garlic, thyme sprigs (or dried), bay leaf and salt and continue to cook, stirring often, for another 5 minutes.


Add the vegetable stock and water, stir and bring the contents to a boil. Once boiling, add leek and green beans. Cook on a boil for 5 minutes, then stir in cheese rind, squash, tomatoes and chard. Once soup boils again, reduce heat to medium, then cook another 15 minutes.


Add beans with liquid. Stir and taste for salt, adding more if necessary and a bit of black pepper. Cook for another 5 minutes.


Remove bay leaf, thyme sprigs (if used) and cheese rind. Serve with grated Pecorino (my preference) or Parmesan cheese.

African Peanut Stew

It was brought to my attention yesterday that I am a non-discriminatory snacker. An equal opportune-snackist, if you will. Pretty much... I love all the snacks. I never really thought about it before, but it's so true! 

If someone argued that pretzels were a great snack, I might agree. Cheese and crackers? Delicious. Fruit? Yum. Chips and salsa? Sure!  Fruit snacks? Fruit leather? Muffins? Ok, pretty much all baked goods (I won't waste your time by listing them all). Chocolate (ahhh peanut m&ms)? Oh YES. Marshmallow fluff straight from the jar? Personal fave. Basically if it's in front of me and I'm hungry.. I'm snacking on it. Anyone else? 

I mean, not to say that I sit around stuffing my face.. I totally don't. But ya.. I like to nibble. On all the snacks.

It can't just be me... Please tell me we have snacks in common.

As I made this delicious and aromatic peanut stew tonight, I snacked on some awesome cheese and crackers. And they were awesome. Why is cheese so good? Someone please tell me.

Dill havarti + Toasted Wheats

And why is this stew so good?

It certainly doesn't look all that good. But, I saw it and I had to have it.

And I'm really glad I tried it out! My instincts rule.

I found the recipe for this African stew at this adorable blog Figsinmybelly just this morning... aaanndd less than 12 hrs later I was enjoying my own version. Hey, what can I say? I was sick of soup and needed a new comfort food.

And hooommmyygooodddd I'm sooo glad I tried it! Score, points, winning, etc. I obviously made a few substitutions, as suggested in the blog post, so for the original recipe please go here or here. As you can see from the difference in the photos on Figsinmybelly, depending on the amount of broth or peanut butter added, you can thicken this stew to your liking. I liked the thicker version a lot. A lot. I kept the basic sauce recipe the same (except increasing some spices because I added chicken).

PS Here's a boy who looks bored. Be happy you're not this bored. 
If you are, 

Soundtrack:

  Tensnake RA 187 - Resident Advisor Podcast // 12-28-2009 by Tensnake

African Peanut Stew
Adapted from Figsinmybelly, G-nut Stew
Serves 4

2 tbsp EVOO
1 med onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
3 tsp ground cumin
2 tsp ground coriander

3 med chicken breasts, cubed
1 large sweet potato, peeled and diced
1 1/2 tsp salt
2 c chicken broth
1 green bell pepper, diced
1 15-oz can chickpeas
1/2 cup chunky peanut butter (or more to taste)

1 15-oz bag baby spinach

4 scallions, diced

In a large stockpot or dutch oven, heat the oil over medium heat. Add onions, garlic and ginger and saute for about 5 minutes (if cooking in a dutch oven add a bit of broth to keep things moist). 

Add cumin, coriander, chicken breasts and sweet potatoes. Continue to saute for another 5 minutes (if using a dutch oven, add broth as necessary to keep things moist).

Add salt, broth, green pepper and chickpeas. Bring the stew to a boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes or until chicken is cooked though and sweet potatoes are soft.

Add peanut butter and stir until combined into the sauce. Continue to cook for another 5 minutes.

Remove from heat and immediately stir in spinach, adding a handful at a time until wilted and mixed in completely.

Serve with rice, quinoa or couscous (I served with couscous).

Vegetable & Biscuit Potpies

Hello again and happy new year y'all!

I think it will suffice to say that I feel as though I have definitely rung in another new year the best way in which I know how. For the past few years this has featured a week full of good times, unforgettable people, and fabulous memories, all of which I know I am so fortunate to have in my life. 

But now, fortunately for you (wink, wink!), I am home and once again going back into food nerd mode. Just testing out some amazing new stuff that I received during the holidays and trying to ingest some vegetables.

I didn't eat many vegetables last week.

Ahh, yes. Butter, flour. You look familiar.

Going back to work tomorrow is certainly going to be rough. Even rougher is going to be battling the crowds at the gym for the next 2 weeks.

Soundtrack:  Play Child by FaltyDL
To London by FaltyDL

Vegetable & Biscuit Potpies
Serves 4




For the filling:


5 c stock (vegetable or chicken)
3/4 c carrots, medium chopped
3/4 c broccoli, coarsely chopped
3/4 c green beans, chopped
1 small onion, diced
4 stalks of celery, diced
3 tbsp butter
3 tbsp flour
1 can chickpeas, drained and rinsed
1 tbsp fresh rosemary, minced
1 tbsp fresh parsley, minced
salt and pepper


For the biscuits:


3/4 c ap flour
1 tbsp baking powder
1/2 tsp salt
4 tbsp chilled butter
3/4 c cold milk


Preheat oven to 450 degrees.


In a large stock pot or dutch oven, bring stock to a boil. Add carrots, broccoli, green beans, onion, and celery. Season with salt and pepper. Boil for 3-4 minutes, then remove from heat.


In a small saucepan, melt the butter over medium-low heat. Once butter is melted, whisk in flour until dissolved to create a paste. Add paste to the stock and vegetables and whisk until dissolved.


Return soup to a boil. Once boiling, reduce to a simmer and allow to thicken for 5-7 minutes. (Note: soup is meant to be a bit thinner than the average pot pie filling.) Remove from heat and add chickpeas.


Meanwhile, begin the biscuits. In a food processor, pulse together the flour, baking powder and salt until combined. Add butter and process until mixture forms small pea-sized pieces. With processor running on low, add milk slowly until a dough forms. Remove dough to a floured surface and knead 8 times, until smooth. Roll out dough into a square shape and cut into 4 pieces.


Using a ladle, spoon soup filling into 4 oven-safe bowls. Cover each bowl with a biscuit and place in the center of the oven. Bake for 15 minutes, or until biscuit is beginning to brown on top.

Faaabulous Christmas prezzie!

The beginnings of veggie stock

It's like a health explosion!