This corn chowder is a very frequent soup in our house. It is creamy and has Mexican inspired flavors. I never want another corn chowder after having this one! It is a hit with all our friends and others have added it to their frequent …
This roasted red pepper pasta can be served vegetarian or you can add Italian sausage – spicy or mild. I love this because it comes together so quick but it tastes different than the classic pasta with marinara. Sometimes you want pasta but you want …
This lentil and veggie soup for babies and the family is an easy way to make dinner for everyone. It was an instant hit with Arden (6.5 months at the time) and was a hit with the adults too! This is also dairy free for any allergies out there.
See the instagram post here
I wanted to introduce little man to lentils but wasn’t sure how I wanted to do it. I had honestly never had lentils before so I wasn’t sure I’d even like them! But we know I love to try and serve whatever we’re eating to him, so I was excited to try this one. It was an INSTANT hit. His favorite food so far!
Here’s what I followed for more info on lentils.
Dice the veggies and mince the garlic. Measure out the rest of the ingredients (measurements in recipe card below).
Heat the pot or dutch oven to medium heat and add in the olive oil. Saute the veggies and garlic until soft – about 5 minutes or so. Add in everything else except the kale, bok choy leaves, and coconut milk.
Bring to a boil and then reduce to a simmer. Let it simmer for 30 minutes.
Add the greens and coconut milk.
Remove the baby’s portion and either blend it or keep it as is.
Add in the salt and stir. Remove about 1/3 and blend it and add it back to the soup for a creamy texture.
Enjoy with some bread if you so choose!
To save for later: cool soup entirely and store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3-4 months.
This summer we are growing a whole lot of tomatoes. There is always a point where you have a huge abundance of green tomatoes but no ripe ones. Enter: fried green tomatoes. I never cared for this dish growing up, but after making it myself, …
When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting! I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how …
Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly.
Gnocchi is made with very minimal ingredients that you might have around during this quarantine time – flour, one big potato, egg, parmesan, and salt.
The gnocchi recipe can be found on Pasta Social Club’s site. I don’t have a ricer so I used a potato masher and next time I think I’ll try a little harder to really get those lumps out!
Tomato Soup:
Saute the bell pepper or onion until soft in some olive oil. Pour in the tomatoes and the broth. Blend with an immersion (stick) blender or carefully in a blender. Bring to a low simmer and add in the herbs and salt/pepper. Cover and turn down to low. Cook for an hour or longer. Remove the lid, bring the heat up to medium and cook until thickens – maybe 30 min. Stir in the cream and the add-ins. Serve with the gnocchi!
Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own …
We make this dish for Placemat meals all the time and it’s always a hit with the guests! This is pretty similar to all the “vegan queso” recipes you see out there – but I don’t like calling it queso. It doesn’t look, smell, or …
Okra was never my favorite vegetable growing up, but it is one of Theron’s favorite there is. I do think they’re a beautiful vegetable so I often get sucked into buying them at the farmers market. This was an awesome way to use them in a way that I knew I’d like!
Tofu and okra unite with a delicious peanutty sauce and rice to make a spicy, flavorful stir-fry.
Serves roughly 2-3
Ingredients:
-1 jalapeno, sliced
-1 tbsp coconut oil
-2 cups cooked rice
-Fresh mint
-Fresh ginger
-Okra (I used maybe 10 pieces?)
-1 block extra firm tofu
-Tamari (gluten free soy sauce)
-Peanut sauce (didn’t measure, but recipe-ish below!)
Rough Peanut Sauce:
-Equal parts tamari and rice vinegar, a dash of toasted sesame seed oil, a dash of maple syrup, a heaping tablespoon of white miso, and two or three tablespoons of peanut butter. Whisk it all together!
Instructions:
1. Preheat oven to 425 degrees F.
2. Press your tofu for an hour+ to dry it out, chop it, toss it in tamari.
3. Slice the okra into pieces. Roast the tofu and the okra for 20ish minutes, till crispy.
4. Pan fry the sliced jalapeno in coconut oil in a hot cast iron. Removed them and throw in some cooked rice without wiping out the pan. Add in fresh ginger and mint.
5. Once the rice is sort of crispy, remove and put it in bowls. Top with the roasted tofu, okra, jalapenos, and peanut sauce.
Summer is my favorite time of year for food. The produce is the best during this time – so many fresh items from the garden or the farmers market! I try to get as many of the ingredients for this cold corn summer salad from …
