Soup is one of the most perfect foods. A complete one-pot meal, it warms you up when you're cold and it makes you feel better when you're sick. Keep warm and stay healthy with these fresh soup recipes to try in January, which is National Soup Month.
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I made this dip recently out of both necessity and a need for something healthy to snack on. I had a Japanese eggplant in the fridge that I bought with the intention to make stir-fry as a quick weeknight dinner. Plans changed one night and by the time I revisited Mr. Eggplant, several days later, he was starting to look a little wrinkled and my taste for stir-fry had also dissipated.
I didn't have tahini to make baba ghanouj and I was tired of hummus, so I decided to try something a little different. Roasting the eggplant and a few leftover baby carrots, then processing them with some spices (whole cumin seeds and smoked paprika included), harissa and light sour cream—one of my fridge staples—yielded a tasty, vegetarian-friendly dip.
If you've never tried it, harissa is a hot and garlicky red pepper condiment with origins from Libya and Tunisia. For this recipe, I used prepared Mina brand harissa that I had in my refrigerator; the "mild" variety was the only option in the store at the time, but they have a spicy variety that you might be able to find, too. There are plenty of recipes out there that outline how to make it, like this one from Epicurious, and look easy enough. Making your own allows you to tailor the heat level to make it spicier, if you so choose, by adding extra chiles—it's something I'll be trying at some point, but suffice to say today wasn't the day.
Tasting like a cross between hummus and baba ghanouj, the dip ended up having a lovely reddish color from the smoked paprika, carrots, and harissa. As a bonus, it can easily be made vegan-friendly by omitting the sour cream—try it and let me know how it comes out.
Soup is like one of the most perfect foods. A complete one-pot meal, it warms you up when you’re cold and it makes you feel better when you’re sick. As chance would have it, January, in addition to being my birth month and one of the coldest months of the winter here in Pennsylvania, is National Soup Month! Check out these recipes, including a few that are on my list of things to try. You can also follow #NationalSoupMonth on Twitter or check out my board of curated recipes on Pinterest for more ideas and inspiration. Butternut Squash and Carrot Soup — it all…
For me, 2015 was a big year of canning. I made countless batches of jams and jellies, fermented pickles, fresh-pack tomatoes in their own juices, a few batches of applesauce, and other things that are happily at-home in my basement pantry.
So, what I guess I just revealed to you is this: If the zombie apocalypse comes and in the event that anything happens to me (i.e., let's hope Darryl rescues me from a zombie hoard and we ride off into the sunset together on his motorcycle), my house is a good location to raid for food.
Anyway...
I give away a lot of my canned goods as gifts to friends and family. One of my favorites that I selfishly held on to was a batch of bourbon and black pepper orange marmalade. I had a craving to do something that involved more than just spreading the marmalade on toasted English muffins with butter—which is amazing, by the way. Chinese food came to mind, so I thought a savory application, orange chicken with some steamed vegetables, would be good to try.
A recent trip to the market yielded me tons of gorgeous strawberries and rhubarb that I knew were destined to be a jam. I wanted something different, though, than a standard strawberry-rhubarb preserves. I ended up choosing a recipe from one of my go-to resources for canning, Food In Jars, that sounded incredibly unique -- a rosewater-scented strawberry-rhubarb jam.
From appetizers and breakfast to desserts, drinks, and more. Many of my recipes are vegetarian or can be made vegetarian, and even vegan, with some simple changes to ingredients. Have a suggestion for a recipe that you’d like to see, or looking for something but can’t seem to find it? Drop me a note and ask. Browse recipes and menu ideas posted to From Anna’s Kitchen. Key:* Indicates recipes that are vegetarian or can be made vegetarian with substitutions+ Indicates recipes that are vegan or can be made vegan with substitutions Appetizer and Dip Recipes Baked Pimento Cheese Dip…
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