Bring to a boil, down to a simmer.
I know, I know. Summer is over. This is truly one of my favorite times of year, when summer produce meets the fall. In Portland summer doesn’t want to quit. It’s supposed to be 86 this weekend, on October 1st! However today is drizzly and gray and perfect for this soup. I made corn chowder
This granola is loaded with spices and crunch, and lightly sweetened with maple. It is the perfect salad topper or savory yogurt bowl accompaniment. The flavors are inspired by dukkah, a spice and nut blend that can be found in Arab cusine. There are many ways to make dukkah, but I have found my favorite
Hello! Thanks for still being here after a couple months of me not publishing. It’s been a very busy summer for our family. Luckily I was able to sneak in a little time for a couple of recipes. This salad is a dish inspired by ingredients from our CSA. We got a CSA (Community Supported
I normally cook my beets by steam roasting them. It takes a long time, but it makes them easy to peel. On my birthday I made a beet and lentil salad from The Palestinian Plate. It had beets roasted at a high heat, and the skin was left on. There was so much flavor that
I am a big fan of spicy foods. I’m the type of person who orders my Thai food with five stars and still ends up adding more heat to it. Not that I want everything that spicy, but there are so many foods I like to be at least slightly spicy. My husband’s spice tolerance
Truthfully, I struggled with what to title this recipe. It is cauliflower that is roasted with spices similar to the taco seasoning packets I grew up eating on ground beef in tacos and burritos. It has plenty of cumin, some garlic, and a little chili. So I toyed with “Taco Seasoned Cauliflower,” which I felt
This soup has only five ingredients aside from salt, pepper, and water, but it’s so delicious that you’ll question how that’s possible. It is very easy to make and can be done in about an hour. I was introduced to pureed roasted cauliflower soup while I was a cook. It is an example of how
Roasted chicken is one of my favorite foods. I don’t have a top ten list, but if I did, roasted chicken would without a doubt be on there. Juicy chicken, crispy skin, and the drippings that fall into the pan create a mélange of textures. We tend to roast 2-3 chickens per month, and I
When I first threw this together a few weeks ago, I did not plan on it being a recipe I would blog. It was a quickly tossed together lunch that I knew would fill me up before work. I chopped up some radicchio, added some canned chickpeas, and then decided to add tuna. I happened
Black eyed peas are thought to bring luck to those who eat them on New Year’s Day. This preparation is so rich and flavorful, even those who don’t need luck can enjoy this dish. Although I put cassoulet in the title, this recipe is largely influenced by African American and Southern cuisine. Black eyed peas
Down to a Simmer 