Home cooks are naturally thrifty which means we’ll always create a new recipe to use up extra ingredients. Take this white bean horseradish dip for example . It was created because I cooked too many beans for my tomato white bean salad. Every time I opened the fridge, the leftover beans were staring at me, unused and unloved. So, the quickest solution was to throw them in the food processor along with horseradish, lemon and olive oil to make a creamy dip. My veggie haul from the farmers market added the finishing touch it was devoured (by my kids, no less) as soon as I finished taking the photo.
Tag Archive vegetables
Oh yes, this is roasted butternut squash soup and so much more! For fear of a title too long to tweet about, the roasted Honeycrisp apples and sweet Spanish onions are the silent partner in the recipe, but just as important as the squash. With fall upon us, everything tastes better roasted in the oven and the bonus is no effort involved in this cooking process. So, pull out your sweater and grab a spoon, your new favorite fall soup is in the bowl.
We may be a week into spring, the ground’s still frozen, the down jacket’s still on and comforting soup rather than seasonal salad is still the preference. Spring bean soup with pistou is the best of both worlds: white bean soup with seasonal ingredients such as leeks and kale with a pistou of fresh basil on top. The secret ingredient of miso and a Parmesan rind brightens the flavor so it looks and feels like spring with a winter heartiness to keep us warm just a bit longer.
Secrets of a Home Cook would never mess with beloved mashed potatoes. But, what if they got a mini makeover with more flavor and less fat and calories? Adding parsnips and celery root (both veggies that cook just like potatoes and mash like them too) yield a complex and flavorful combo. In keeping with tradition, it wouldn’t be a proper potato, parsnip, celery root mash without butter but there is a secret ingredient: yogurt for a rich and tangy finish.