Tomato-Basil Cream Soup

tomato-basil cream soup
tomato-basil cream soup
Simple, fast, and tasty!

We were going to call this tomato bisque, but we checked with our go-to guide for all things food-related: The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker. It turns out that bisque is a cream soup which contains seafood. So, even though we like the sound of the word bisque, we chose accuracy over style. We didn’t get this recipe from any particular place; however, making tomato cream soup is so easy, we just made it up on the spot.

Continue reading “Tomato-Basil Cream Soup”

Worth the trouble?

Aloo Gobi

Aloo gobi
Aloo gobi
Aloo gobi is simply potatoes and cauliflower.

It’s been a while since we made an Indian dish for dinner. Now, we won’t try to fool you into thinking that this is authentic Indian cuisine. We just don’t have the spices, tools, or ability to make authentic Indian food. It’s a real skill, and we always notice that our Indian dishes are lacking, when compared to really good Indian restaurants. But, that doesn’t mean this isn’t a tasty, filling, and easy dish, because it is. And, anyone can make it.

Continue reading “Aloo Gobi”

Worth the trouble?

Charred Green Bean Risotto

Charred Green Bean Risotto
Charred Green Bean Risotto
Our Christmas dinner!

It appears that we went with Italian-themed dinners this past Christmas season: a pasta dish for Christmas Eve, and now a risotto dish for Christmas dinner. Truth be told, we also had a polenta dish between Christmas and the New Year. It’s not because we’re Italian; instead, we just like good food, and think that Italian dishes are some of the best around.

Continue reading “Charred Green Bean Risotto”

Worth the trouble?

Mixed Citrus Vinaigrette

salad with mixed citrus salad vinaigrette
salad with mixed citrus salad vinaigrette
A bright addition to salads!

As we move into winter, or what we call “greens season,” we’re in need of some new salad dressings to perk up our meals. We happened to see a potential candidate in Wild Garlic, Gooseberries, and Me, by Denis Cotter, and figured that we’d give it a whirl. We will say that for us, the downside is that it makes a lot, about a full cup of dressing, and that’s a lot for only two people. We’re just too used to making dressings on the fly for a single meal, or perhaps two meals at most, and this one makes enough for at least four meals. But, if you can live with salad dressing fit for a crowd, or that you need to store in the refrigerator for a few days, check it out.

Continue reading “Mixed Citrus Vinaigrette”

Worth the trouble?

Spaghetti Squash Latkes

two squash latkes
two squash latkes
We serve squash latkes with a bit of tamari (soy) sauce.

The spaghetti squash we picked up from the CSA (community supported agriculture) last week was so big that we had to turn it into two meals. The first was the Roasted Spaghetti Squash with Maple, Sage, and Pecans, and this is the second. Unbeknownst to you, while we were making the former, we roasted the other half of the squash with butter, salt, and pepper. A minimal version because, at the time, we didn’t know what we’d do with that half. So we just roasted it, scraped out the insides, and packed it away for later.

Continue reading “Spaghetti Squash Latkes”

Worth the trouble?

Irish Cups o’ Cream

Irish Cups o' Cream
Irish Cups o' Cream
Smooth, cool, creamy!

Well, these probably aren’t really Irish; we tend to think that they’re more French, but we’ll call them Irish, anyway. We think that most people from Ireland might have at least a wee taste.

We came up with the idea for these as a possible dessert for the upcoming holidays, and, naturally, we had to try them first. We’d surely hate to make them for Thanksgiving or Christmas, and have a dessert we don’t like.

Continue reading “Irish Cups o’ Cream”

Worth the trouble?

Roasted Spaghetti Squash with Maple, Sage, and Pecans

Spaghetti squash with sage, maple, and pecans
Spaghetti squash with sage, maple, and pecans
Maple and pecans on squash. What’s not to like?

When we picked up a large spaghetti squash at the CSA, we were slightly crestfallen that there wasn’t another squash option. Sometimes we can choose from among several winter squashes, or sometimes there’s a good variety in the sizes. Not this time. It was a large spaghetti squash. We were disappointed primarily because we find it difficult to do something great with spaghetti squash. After some thought, we figured we might be going about using spaghetti squash the wrong way, and that we need to turn everything on its head.

Continue reading “Roasted Spaghetti Squash with Maple, Sage, and Pecans”

Worth the trouble?