Y’all know I love a recipe that calls for fresh herbs. Here’s a tangy, herby spread with a strong garlic punch, hailing from the culinary paradise of Morocco; highly recommend for a date night with the ones who love you.
The ones who love you enough to tell you when there is finely chopped fresh cilantro in your teeth. Good selling point? No. Valuable warning? Yes.
We tested this recipe out over some different veggies and the verdict is – serve over something sweet or sweet-ish; the roasted carrots were the most magnificent.
1 bunch parsley, chopped finely
1 bunch cilantro, chopped finely
3 -4 cloves garlic, diced
2 tbsp fresh mint, finely chopped
5-6 tbsp extra virgin olive oil
2 tbsp lemon juice
1.5 tsp paprika
1.5 tsp ground coriander
1.5 tsp ground cumin
dash of salt
Combine ingredients in a food processor, pulse a few times until it looks perfectly delicious.
Serve atop the sweeter vegetables: sauteed zucchini and roasted carrots are great choices.
Chermoula is also often served on chicken, for the omnivores among us.
Miso soup is the perfect savory appetizer, evening snack, and my go-to for staving off mega hunger for an hour or so while I conjure up something heartier. It’s quick to prep and fills up the belly without being, ya know, a pop-tart.
It’s also super healthy. Miso is a fermented food, loaded with nutrients and probiotics. There are oodles of claims about the positive effects of eating miso – with benefits ranging from weight loss and improved digestion to cancer prevention and a boosted immune system.
Another bonus – Miso is an economical purchase – this 17oz tub contains 28 servings and costs less than $10! And it ain’t just for soup, either. Miso also works great as a base for salad dressings.
The soup route has some versatility – add anything you want, from tofu to scallions to carrots to candy canes. I think one of these is going to be disgusting.
Today’s miso was served with chopped scallions and wine cap mushrooms (rehydrated from last summer’s harvest!). I heated the water in the electric kettle, and poured over the scallions and mushrooms. Since miso is a live food, it should not be boiled. I let the water ‘work’ on the mushrooms and cool just a bit (for about a minute), then add a hearty scoop of miso paste and stir to combine.
The traditional, classic miso soup uses dashi, a Japanese stock, as the base. To keep things simple, I stick with miso and water – but if you want more umami in your life, adding dashi would bring your soup game up some notches for sure.
Serve it hot, slurp it down. Enjoy!
Faced with an overload of eggs – I challenged myself to find the most egg-intense recipes for meal prep.
Noodle Kugel is a bigtime winner
This recipe used 6 eggs and took care of lunch meal prep for a week.
I only tasted (and heard of) noodle kugel for the first time this past fall when visiting some friends in New Jersey – and maybe just because it is fun to say or maybe because it’s such a good dessert-like breakfast-for-dinner dish, I finally decided to make a batch for myself.
And of course to balance out the lack of veggies herein, I made a batch of slaw with red cabbage and more…
When it comes to baking, I don’t bother to come up with my own recipes – some better bakers have already figured it all out.
I love this recipe, which you can check out at https://themom100.com/recipe/noodle-kugel/
And it just came out bubbbbbbbling. Top notch comfort food.
We grew some fantastic bok choy this fall! In spite of the local deer’s indefatigable drive to stomp hoof holes through the row cover on their evening strolls, the crop turned out quite large, with a delicious sweet fall green flavor.
And now, the time to find every way to cook a bok choy / pac choi.
In the fall in particular, soup seems like a no-brainer!
Ginger Bok Choy Mushroom Noodle Soup
Is that name too long?
- 4 cups chopped bok choy stems (save the leaves)
- 2-3 tbsp oil
- 2tbsp ginger, minced
- 1/4cup chopped celery
- 3 cloves garlic, finely chopped
- 6oz udon noodles
- 6 cups broth (chicken, veggie stock, etc)
- 1 poached egg per serving
- 1 cup mushrooms, chunky
- 3 cups bok choy leaves
- red pepper flakes, cumin seeds, and celery seeds, to taste
- chives or scallions, chopped, for garnish
- In your finest soup pot, bring the oil to medium heat and add the garlic, ginger, and celery. Simmer for 3 minutes.
- Add in the bok choy stems and saute for 5 minutes.
- Toss in the celery seed and cumin seed. Allow to toast for 1-2 minutes.
- Add broth and bring to a boil. Add mushrooms, then drop in the noodles and cook according to package directions. While the noodles cook, prepare the poached eggs in a separate pan.
- Add in the bok choy leaves and cook for a final 2-3 minutes.
- Serve hot. Top each soup bowl with a poached egg and scallions.
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