Read these words on Live Creating Yourself
Sniff this fall-filled scent
Listen to this rediscovered band
Try this crisp weather soup
Embrace these cozy scarves
…And don’t forget your amazing weekend
Last updated byat .
Or, as they would say on Friends, squatter nut bash.
The delicious recipes I’ve tried:
And the ones I can’t wait to try:
In my fridge, I had: one leek [left over from Healthy Shrimp Pasta], cherry tomatoes [that were almost past their prime], a ton of eggs [a recent photography assignment was to capture the perfect white of an egg through a technique called bracketing], & all kinds of cheese [left over from my Four Cheese Caramelized Onion Frittata].
What easier, more versatile dish to make then another frittata?
Leek & Tomato Frittata [based off Martha Stewart's recipe]
Heat 2 tbsp olive oil in an oven-proof skillet over medium heat. Throw in 1 trimmed and chopped leek, 1 chopped shallot, and 1 clove of garlic ; cook for 5 minutes. Add 3/4 cup of halved cherry tomatoes. Cook for an additional minute.
In a small bowl, whisk 6 eggs. Add a handful of grated Gruyere cheddar melange cheese, 2 scoops of ricotta, 1/4 tsp each of salt and pepper, and a handful of ripped fresh basil. Mix well. Fold in 1 tbsp of flour and about a tsp of baking powder.
Combine all ingredients in frying pan. Cook in oven at 350 degrees for 20-35 minutes or until a fork inserted in the middle comes out clean.
This is one of my two favorite soups (the other is carrot ginger soup), courtesy of Ms.Martha Stewart. I just realized I never posted this recipe!
Heat oil in a saucepan over medium heat. Add garlic, chilies or crushed red pepper, salt, coriander, and caraway; cook until just softened, about 3 minutes.
Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 30 minutes. Let cool slightly.
Working in batches, puree soup in a blender or with an immersion blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
Notes: I haven’t been able to find caraway seeds anywhere, so I leave these out. The soup is still full of flavor! In addition, I use a home-roasted red pepper in lieu of the jarred kind. Lastly, I use chicken broth instead of stock, simply because TJ doesn’t carry stock. This can easily be made vegetarian by using vegetable broth instead of chicken broth
To come this week: