Chilled Carrot-Ginger Bisque

Yes, you can eat chive flowers. Whole or torn into florets. Promise. Didn’t you eat or suck on sweet clover flowers as a kid?

One day last week I went out to the garage refrigerator for carrots. It’s a common occurrence at our house as I typically buy and store a 5-pound bag of carrots in the produce bin of that fridge. While it sounds like a lot of carrots, they’re cheap in that quantity ($2.99 for 5 pounds–what else is less than 60 cents a pound?) and they last a long time. Even better, I’m never out of them for soup, stew, or just for a vegetable. It’s also not terribly unusual for me to make carrot soup as it’s lovely, healthy, fast, and can be made in several different flavor profiles. I didn’t start out with carrot soup in mind on said day, but I certainly got there pretty fast as my carrots were growing white hair — sprouting, getting ready for planting! I peeled and used the carrot I needed, but knew carrot soup, cake, bread, soufflé, salad, or gratin was in the offing. Because I wasn’t throwing away 8 or 9 carrots no matter how little they cost.

I’m reminded of a simple meme that says volumes. It goes something like, “A single carrot doesn’t seem too awfully important. Unless it took you 3 months to grow it.” And, by the way, if you’re lucky enough to get carrots with all the green frills on top, the green part is edible, too. A little carrot top pesto might be good for the soul. VEGETABLES ARE AMAZING!

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One-Pan Thanksgiving Sides: Easy is as Easy Does

Thanksgiving is definitely my favorite holiday. There’s no gift buying or wrapping, little decorating except the table, and it’s all about the food and wine. I’ve cooked for two times twenty and I’ve cooked for two, loved both and everything in between.

Table-Thanksgiving-2

Thanksgiving in the Time of Covid-19: Is It Safe to Celebrate….

This year, with distanced or small Thanksgivings on tap for many folks, it could be the time to pull out all of the stops for a dinner-party style meal complete with several small courses and wine pairings. What if you dig out grandma’s china and crystal, throw on a table cloth, light the candles, and go big? It’s not something easily possible when there are 15 of you including 2 toddlers who eat nothing, a newly-vegan teenager, and aging parents (low sodium, please), but it is doable and entertaining for four who might share the cooking. Yeah, so that’s one idea.

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Salad Class: How to Up Your Game in 3 Easy Ways — Part 3, STYLE!

Post and recipe Did you know arugula is an herb and one of the most nutritional greens to eat?

Readers’ Note: This is the 3rd and last segment (STYLE!) of a three-part blog cooking class about making your salad a better place to eat!  Click on the red links below to read the other two segments and come chopping with me to make your newest stellar salad! While this class is pretty much do-it-yourself, I welcome comments, emails, photos, etc., to keep us in closer touch — even when we’re all in our own kitchens! Salad on, my friends.

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” 

― Laurie Colwin

3. STYLE!  MAKE IT LOOK LIKE YOU WANT TO EAT IT! “Wow, that looks good!”

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Salad Class: How to Up Your Game in 3 Easy Ways — Part 2, SEASONINGS

Recipe and post here for GRILLED ZUCCHINI AND CORN SALAD (another colorful mixture of cooked and fresh veggies with fresh herbs)

Readers’ Note: This is the 2nd and middle segment (SEASONINGS) of a three-part blog cooking class about making your salad a better place to eat!  Click on the red links below to read the other two posts and come chopping with me to make your newest stellar salad. While this class is pretty much do-it-yourself, I welcome comments, emails, photos, etc., to keep us in closer touch — even when we’re all in our own kitchens. Salad on, my friends.

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” 

― Laurie Colwin

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Vegetable Soup Two Ways

There are simply days when it’s time to eat lightly or cut back a little. Even if you’re not on WW (Weight Watchers) or following some other sort of weight-loss program, a few bowls of colorful all-vegetable soup might be just what you need today or even exactly as the doctor ordered. (“Eat more fiber!”) Maybe you overdid it at the restaurant Saturday night or at the neighbor’s brunch on Sunday; you could have skipped your workouts last week. Whatever…I’m guessing this could be your soup this week–great for dinner tonight and lunch tomorrow.

I have made this easy potful for years and it’s even been blogged before. Today it was time to rewrite the recipe and add its second-day version (baked in a bowl with an egg in the middle!) right here in the same post.

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Butternut Squash and Lentil Soup for Lunch

A stocked pantry is something like a gold mine when you’re hungry and you have no idea what’s for lunch. A peek into one big drawer of mine includes several kinds of dried beans, at least 5 kinds of rice, bulgar, barley, polenta, oats, couscous, farro, quinoa, a variety of dried fruits, and usually a couple of kinds of lentils. (A big bank account makes a lot of people feel secure, but I’m rich when my cabinets are full.) When I have no idea what’s to eat, lentils are my go-to. They’re easy, fast, filling, healthy as can be (see below), pair with nearly anything and in many a direction, and they’re even pretty darned inexpensive.

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Thanksgiving Granola–The Easy Holiday Gift


TIME TO PLAN, CLEAN, SHOP, COOK AHEAD for Thanksgiving. Scroll down to bottom for a list of ideas to get you going.    

                                                        OR….

 READ UP ON MORE TIME’S THANKSGIVING BASICS HERE  (includes links to my baking post, sides recipes, Thanksgiving for two, turkey thoughts, music, movies etc.)

VEGAN AND GLUTEN-FREE THANKSGIVING HERE

Looking for something to take to friends or family for Thanksgiving? Crunchy dried apples, chewy sweet cranberries, toasted nuts, and warm spices (all the usual suspects plus a tad cayenne pepper) make this the perfect little take-along, especially if you’re traveling for the holiday. And, you know what? Granola doesn’t go bad, won’t melt, smell, crack, or crumble (much), is fine at room temperature, goes in suitcase or tote bag, and is the quintessential snack if you get hungry on the road. And really easily, (see recipe for changes and notes), this adaptable food makes a hearty vegetarian, vegan, and/or gluten free breakfast. It also solves the, “What’s for breakfast?” that everyone except the cook asks on Thanksgiving morning. Add yogurt, fruit, milk, or top a big bowl of oatmeal or other cereal with this crunchy goodness.  In fact, it’s great on ice cream!  Sorry, we were talking breakfast. Have time to get fancy?  Make my Bacon-Granola Pancakes with Fried Egg.

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Cauliflower-Ginger Soup

I definitely got my love of soup from my dad, an inveterate soup maker, who would have turned 111 this past weekend were he still fishing on earth instead of on that perfect heavenly lake chock full of bass:

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above:  my proud dad in the same fishing outfit he wore for all the years I can remember

Soup is probably my most loved food if you haven’t yet figured that out. Right after pizza. Well, perhaps this is a difficult thing to discern. I could eat soup every day and sometimes do. While I lust after pizza–any kind except pineapple–I don’t think I could eat it every day.

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