Skip to content

Sunchoke Soup with Parsley Coulis

Sunchokes, also known as Jerusalem artichokes, are something I had avoided for years. I’m normally very open when it comes to trying new foods, especially plants. But there was something about this knobby little tuber that just looked, well, difficult. Hard to scrub, challenging to peel, and maybe just not worth it.

Well, I’m here to say (and my husband and mother can attest that I don’t say this very often) I was wrong. Sunchokes are totally worth it, and in fact, they aren’t even that much of a hassle. Only slightly more work than your workaday potato. For pureed applications, all they need is a scrub. If you want to roast them, it is recommended to peel them the best you can, but peeling is not an absolute requirement, just a preference of some.

Sunchokes are the tuber of a certain kind of sunflower. When roasted, they are fluffy and nutty, with just the slightest hint of artichoke. Similar to a potato, but an extraordinarily flavorful potato. Pureed into a soup, they are velvety and soft– a perfect first course or winter lunch. They are in season now. Continue Reading »

Share
Posted 09 February 2011 | condiments   soup   Vegetables   vegetarian | Comments (4) Tagged: , , , , , , ,

Chocolate Walnut Zucchini Bread: Treat Number Eleven

Sorry for the radio silence. I was out of town for a few days, then everyone in the house had a cold, and now I’m adjusting to going back to work part-time. Things are finally settling down–kind of.

It’s been a struggle to get organized food-wise with this new work schedule. I’m trying to get better about planning meals ahead, and I’m still attempting to empty my pantry and freezer (check my progress here.)

I’m still baking treats for my family. My toddler is very into taking afternoon tea right now. It’s super-adorable. So far he’s tried green, chamomile, and hibiscus tea, all drunk from a little white teacup and saucer. I made some quick bread to go with his tea. Continue Reading »

Share
Posted 01 February 2011 | baked goods   bread   breakfast   dessert   snacks   Vegetables   vegetarian   zucchini | Comments (3) Tagged: , , ,

Peanut Butter, Chocolate and Banana Chip Cookies (aka, Monkey Cookies): Treat Number Ten

I went out of town for a few days, and the night before I left I made these. I wanted to leave the boys a little something special to remind them that they should be thrilled when I get home, even if it means less tv and more broccoli. That’s not much of a price to pay if you also get to eat cookies like these.

These cookies use the same foundation recipe as my chocolate chip cookies, but they have crunchy banana chips, and a drizzle of peanut butter honey glaze. They were inspired by Maria at Two Peas and Their Pod.

She made a peanut butter, banana, and honey cookie that sounded delicious. My recipe is different, but I created it after reading this post. Maria’s recipe uses fresh banana and oatmeal, which would yield a very different cookie, but delicious as well. I think you could substitute part of the all-purpose flour in either recipe with some whole wheat for added wholesomeness. Maria has a collection of phenomenal cookie recipes, I encourage you to pay her a visit. Continue Reading »

Share
Posted 21 January 2011 | baked goods   cookies   dessert   vegetarian   winter holiday | Comments (3)

Fruit Salad with Maple Yogurt: Treat Number Nine

I decided to take the sage advice of a friend and reader (Laurel), and make at least some of our remaining treats on the light side. Just because it doesn’t contain a stick of butter, doesn’t mean it can’t be a treat, right?

This was a festive accompaniment to a simple weekday breakfast. Bright citrus fruits, complemented by a sweet and tangy yogurt sauce, and plump blueberries. You can use any fruit you’d like, but I loved the sour notes and bright color of ruby red grapefruit, clementine slices, and berries. I used regular plain yogurt here, but Greek yogurt would add extra richness, or allow you to use the yogurt as a dip instead of a dressing. Continue Reading »

Share
Posted 12 January 2011 | blueberries   breakfast   dessert   kid snacks   kid stuff   salad and salad dressings   vegetarian   winter holiday | Comments (2) Tagged: , , , , ,

Hungarian Noodles and Cabbage

I wish I had a lovely story about my grandmother stirring up a pot of this when I was feeling sad, but alas, I don’t. This is an incredible comfort dish, it rivals grilled cheese and tomato soup.

The egg noodles are soft, silky, salty, and buttery. The cabbage is sweet, nutty, and caramelized. Combined, they are heaven.

I saw this recipe in Cook’s Country America’s Best Lost Recipes, but I reversed the ratio of noodles and cabbage. I wanted this dish to be heavy on the vegetable, but feel free to double the amount of egg noodles if you want more pasta. Continue Reading »

Share
Posted 08 January 2011 | comfort food   one dish dinner   pasta   simple dinners   vegetarian | Comments (2) Tagged: , , , ,