I made some quick chili based on a recipe in the Moosewood Cookbook, but with some tweaks for the ingredients I had on hand. I also used a pressure cooker instead of slow simmering on the stovetop—quicker cooking means less heat in the kitchen. After the beans and wheat are done soaking, it takes about half an hour for the … Read more
Martha Stewart Living had a recipe for one-pot turkey curry in this month’s print issue. I adapted it to include different vegetables — beans have been a bountiful crop this year, so someone’s got to eat them — and whole grain rice instead of white. I changed the spices, too. Hmmm … When does recipe experimentation cross the line from “adapting a recipe” … Read more
My favorite coffee shop recently featured tomatillo soup for lunch. It was delectable and inspired me to create my own version at home. Because I keep cooked beans, caramelized onions, cooked grains and vegetable stock on hand in the freezer, the preparation was incredibly quick and easy. (You can find my directions for making big batches of beans here, caramelized onions here, … Read more
This is a more adult version of the classic – more sophisticated and better for you than condensed Campbell’s, but just as quick to make. It also tastes phenomenal. I used home-canned tomato juice as the soup base, which guarantees very tomato-y flavor (Brandywines are my favorite for juicing). But this recipe will work with tomato juice from the grocery … Read more
I have nothing against canned beans in a pinch, but I prefer to cook my own because I can make them with less salt and more flavor. I make large batches, then freeze portions in 1- or 2-cup containers for use in recipes or to heat up as a side dish (or, better yet, as refried beans). If you don’t … Read more