Archive for the ‘Spicy’

Tortilla Soup02.15.10

074It appears that all we eat is soup around here. That’s not really the case, but it’s winter and I’m trying to get my kid to eat produce – and soup always sounds like a friendly-vegetable-delivery-system. With my flair for screwing up recipes, or blatantly not even trying to use a recipe, we’ve had some really weird soups over the last month and half. Part of me thought, hey, I should look up a great recipe for Tortilla Soup. But then, why break my streak?

We’re winging it over here – come along for the ride!
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Posted in Savory, Soup, Spicy, Uncategorized, Winterwith 1 Comment →

Caldo Verde…kinda01.07.10

091So, I was reading through my local newspaper, The Press Democrat, and came across an article on soups. Mmm. Soup. And in this article was a recipe from chef Manuel Azevedo, who owns a restaurant called La Salette over in Sonoma. I’d never heard of Caldo Verde, but it is apparently Portugal’s national dish, and it sounded gooooood.

I’m going to throw out a disclaimer right now – I’m apparently bad at following recipes, and what happened next was in no way a reflection on the recipe as published. In fact, I would like to go eat at La Salette to see what this soup is supposed to turn out like. But first, let me share our version:

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Posted in Main Course, Savory, Soup, Spicy, Uncategorized, Winterwith No Comments →

Black-eyed peas and collard greens12.31.09

World's Smallest Bite“Well, what should we do for our first produce challenge?” I asked my son, as he stared at the television. His head slowly rotated toward me, eyes panicked.

“I don’t like anything,” he stated.

“Yet, we’re doing this anyway, so what’s it going to be?” I waggled my eyebrows at him.

“I don’t care. You pick.”

FINE. I have picketh-ed. We are starting off the New Year** with black-eyed peas and collard greens.

Black-eyed peas are served on New Year’s Day in a traditional dish called Hoppin’ John in the southern states.
Linda Stradley at What’s Cooking America explains:

Hoppin’ John is a rich bean dish made of black-eyed peas simmered with spicy sausages, ham hocks, or fat pork, rice, and tomato sauce. This African-American dish is traditionally a high point of New Year’s Day, when a shiny dime is often buried among the black-eyed peas before serving. whoever get the coin in his or her portion is assured good luck throughout the year. For maximum good luck in the new year, the first thing that should be eaten on New year’s Day is Hoppin’ John. At the stroke of midnight on New Year’s Eve, many southern families toast each other with Champagne and a bowl of Hoppin’ John. If it is served with collard greens you might, or might not, get rich during the coming year.

Here’s where I admit that I’ve never actually tried collard greens, and I’m not the hugest fan of black-eyed peas. But I’m a fan of fun traditions, so we’re going to give it a go in a two-fer extravaganza of new foods. Plus, this is like the culinary equivalent of buying a few lottery tickets.

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Posted in Gluten-Free, Main Course, Side Dish, Spicy, Winterwith 2 Comments →

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    B
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    T
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    W
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