2 stalks of celery, chopped (these first three ingredients are a version of mirepoix)
1 tbsp. of coconut oil
2 cloves of garlic, chopped
1 stalk of fresh broccoli (florets AND stem), chopped
3 cups chicken broth
1 can of coconut milk, 13.5 oz.
1 avocado, sliced
1 tsp. white vinegar
Fresh cilantro (garnish)
Salt and pepper to taste
Fill a large pot about halfway with water and put on high heat – you’ll need this to poach the eggs. Saves some time if you let it heat up while you’re making the soup ⏰
Add shallot, carrot, celery, coconut oil, and garlic to large soup pot over medium-low heat.
Once carrots are tender (about 3 minutes), add broccoli. Stir and cook until broccoli is bright green (about 2 minutes).
Add chicken broth and coconut milk. Stir and cook for 1 minute.
Turn off heat and pour mixture into blender. I like to let it cool down for 5 minutes or so before blending.
Add avocado to mixture in blender. Depending on the size of your blender, you may need to separate the mixture into two batches to blend (I did!). In that case, add about a half of the avocado to each batch and blend.
Crack each egg into its own bowl. Add the white vinegar to the water that’s now simmering in your other pot.
Use a fork to swirl the water, making a kind of whirlpool. Bring the egg bowl as close to the water as you can and gently dump the eggs – one at a time – into the water. The whirlpool should help the egg white wrap around the yolk.
Cook the eggs for three minutes.
Remove the blended soup from your blender and spoon into bowls. Use a slotted spoon to remove the eggs and put one on top of each bowl of soup (makes three pretty substantial servings).
Aloha, lovely readers! I created a recipe as part of a King’s Hawaiian competition. I it call Aloha Bread Pudding, a very Hawaiian take on the seasonal favorite. The contest only allowed for a 1-minute video submission, so I’m including … Continue reading →
As you may or may not know, French is one of the many nationalities that make up my muttliness. It’s also—barely beating out my affinity for my Portuguese roots—the nationality I feel closest to. Sure, I desperately wanted to study Spanish … Continue reading →
With the “eat local” craze now becoming mainstream, I find myself with more and more fresh fruits and veggies (YUM!). Five years ago—before Whole Foods and farmers markets had really come into themselves in Somerville—the freezer section was my go-to. I was living by myself (and leftovers only last so long), and I’d read all about how frozen produce was more nutritious than fresh produce.
But that was five years ago. Now I—and my partner in cooking Mat—go to our local farmers market in the square. We were starting to wash and store all of our goodies today when we disagreed about whether cukes belonged in the fruit bowl on the counter or in the produce drawer in the fridge. Then we couldn’t help questioning how to store everything we’d bought!
I spent a lot (maybe too much) time researching this today, collecting what seemed like endless perspectives on storage, and ultimately decided this:
I’ve been to SF several times but had never stayed in The Mission until this trip. I highly highly highly recommend staying—or at very least eating—in this district. It’s the city’s oldest neighborhood, named after the Mission Dolores founded in 1776. Walking down Mission, 24th, and the latticework of side streets weaving in and out of them, I was embraced by a swirl of colors and smells, including the spicy waft that drew me into Taqueria Guadalajara.
I opted for the Super Camaron and Super Carnitas Tacos, both of which were loaded with meat, sour cream, homemade hot sauce, and avocado that spilled out of the double flour tortillas before I even picked them up. Mat got the regular Carnitas and Chorizo Tacos.
Insider’s Trick: Get your meal to eat in. You get a free trip to the chips and salsa bar!
I’m not generally a huge sausage fan. But we were looking for a way to use some of the cabbage we had left from making pierogies, and this recipe sounded delicious. I subbed spicy chicken sausage and halved the amount of cayenne (we love it hot but have had…mishaps with cayenne in the recent past). I think I’ll slice the sausage next time instead of dicing to get bigger bites of the flavor.
2 tablespoonsolive oil
7 ouncesdry lentils
1 smallonion, chopped
3/4 cupfinely shredded green cabbage
1 clovegarlic, crushed
2vegetarian smoked sausages, diced
1 (16 ounce) candiced tomatoes
2 cubesvegetable bouillon
1 teaspoonthyme leaves
1/2 teaspooncayenne pepper
salt and pepper to taste
Heat oil in a large saucepan over medium heat.
Stir in lentils, onion, cabbage, and garlic; cook until tender.
Stir in sausage and tomatoes.
Crumble vegetable cubes over mixture and pour in water.
Stir in bay leaf, thyme, and cayenne pepper.
Bring to a boil; cover, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper to taste.
Not the easiest or fastest recipe by any means. But I’m proud of myself for getting in touch with my Polish side and making pierogie dough from scratch! Two tips for the newbs: Don’t eat any of the potato and cabbage … Continue reading →
I’ve loved Mounds candy bars since I can remember, so finding this recipe was one of my most exciting discoveries. I thought the ratio of chocolate-to-coconut leaned a little too heavy on the chocolate. But Mat quickly reminded me that … Continue reading →
Who knew a late Friday night at work would lead to such a culinary discovery! We happened to have all the ingredients for this super quick recipe (though we, of course, subbed frittata parm). It’s a really neat combination of inland … Continue reading →
This wasn’t quick, but MAN was it good! I’d never cooked striped bass before (and honestly don’t have much experience cooking fish in general), but I saw it at the fish counter and was intrigued. We had all the ingredients … Continue reading →