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Roasted Asparagus and Shrimp ChowderAdapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998).Serves 6 10 large asparagus spears, tough ends removed20 large shrimp, about 1 lb. (450g) total, peeled and deveined2 tsp. (10ml) olive oil1 small fennel bulb1 leek, including 2 inches (5cm)of green, chopped1 small red bell pepper, seeded […]
I got this recipe from a website but I can’t seem to find the link. I did some small modifications to it for my own tasted. Below is the original recipe. Where it says 1/2 a medium onion, I used the full onion, I like onion and don’t do half! Any recipe that calls for […]
Heat oil in a heavy-bottomed casserole pot or a tagine. Saute onion for 5 minutes until softened, then add garlic and saute for another 2 minutes. Add carrot and squash to pan and cook for 2 minutes. Then add spices and cook for 1 minutes before adding in the preserved lemon, passata and water. Bring […]
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Preheat oven to 275°F. Divide kale in half. Finely chop half of kale into ½ inch strips and reserve for soup. Tear remaining kale into 1-inch strips and place on a baking sheet. Coat with 1 tablespoon of oil and season with salt. Bake for 20–30 minutes or until crispy. Cool on sheet tray over […]
This adapted from Anna Thomas’s Love Soup. A few thoughts…next time I’m just going to use the whole dang 1lb bag of black beans. The broth, while very tasty, was thin, and I didn’t add the veg stock. I immersion blended just to have some body. Maybe the additional 4 oz of beans would help. […]
In a large pot, saute onions and butter until onions are lightly brown and caramelized, about 10–15 minutes. Add beef broth, garlic powder, dried thyme, bay leaf, salt and pepper. Stir to combine. Bring mixture to a boil, then cover and let simmer for 15–20 minutes. About 10 minutes before soup is done, place bread […]
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Preheat oven to 425ºF. Cut squash in half and deseed. Drizzle a baking sheet with olive oil. Generously sprinkle salt and pepper on the flesh of the squash, then place them flesh side down onto the baking sheets (I had to do this on two large baking sheets). Roast squash for 30 minutes at 425ºF. […]
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