Dec.20.11 § 3 Comments
Feb.07.10 § 1 Comment
This super healthy recipe got turned not-so-healthy by my ever-present, burning desire for one thing: cheese. Still, all around it’s not bad. It’s pretty balanced as long as you keep the pasta serving small.
I took that crock pot full of nearly-mush white beans I mentioned and put them to good use. These patties are strikingly similar to the texture of crab cakes, except the chunks aren’t backfin crabmeat, they’re whole white beans, chopped onions, grated carrots and minced garlic. The flavor was on point and the tangy lemon juice was a good accent with the cheesy sauce. I adapted it from this recipe. Not only did I have a lot of beans on hand, I also had some leftover carrots and that recipe coincidentally called for shredded carrot.
Jan.24.10 § 2 Comments
I am broke.
The new focus of this blog is how to survive off soup when you’re broke as hell.
After making Christmas pea soup, I realized I’d taken too much money out of my budget for a little soup. I bought good quality Parmesan for that soup. Tsk, tsk, poor girl. You better cut that out.
Dec.27.09 § 1 Comment
Okay, there’s nothing particularly Christmasy about this soup, except that it’s green. It’s a Parmesan Pea soup made with green peas and parmesan rind and just a touch of dried mint. The recipe is a bit summery, especially if you kick up the mint and use fresh picked and if you serve the soup chilled. But if you serve it warm with some crusty bread it tastes like all of the flavors in one of my favorite childhood dishes, Pasta Piselli. That is a separate soup, though. If you’re Ital « Read the rest of this entry »