Carrot-Cumin Salad via EatingWell

Chickpea, Lemon, & Cumin Salad via TwoSpoons

Zucchini Bread via MyRecipes

Quinoa Stuffed Peppers via Bethenny

Crustless Broccoli Cheese Quiches via Martha Stewart

Greek-Style Quesadillas via BHG

Fresh Corn Rice Salad via BHG

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?

photo credit:

Leek & Tomato Frittata [based off Martha Stewart's recipe]

Heat 2 tbsp olive oil in an oven-proof skillet over medium heat. Throw in

photo credit:

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!

  • 3 garlic cloves, minced
  • 3 dried hot red chiles, chopped, or 1/2 teaspoon red-pepper flakes
  • 1 teaspoon ground coriander
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon caraway seeds [optional]
  • 2 tablespoons extra-virgin olive oil
  • 1 can [15 ounces] chickpeas, drained and rinsed
  • 1 1/2 cups crushed canned tomatoes, with juice
  • 1/2 cup drained jarred roasted red peppers, rinsed or 1 roasted red pepper, peeled and chopped
  • 3 1/2 cups chicken stock [I use broth]
  • Sour cream, for serving
  • Parsley sprigs, for garnish

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

Enjoy :)

  • Finally deep-cleaning my apartment (including rearranging my whole closet)
  • Hanging out with new and old friends
  • Waking up to a beautiful sunny DC morning
  • Getting inspired behind the lens of my camera
  • First time in the photography lab
  • 8:30pm bedtime
  • Homemade pizza and wine with a friend
  • Blog reading- here, here, and here
  • Fun work happy hours [with sushi and shuffleboard]
  • Watching Jurassic Park
  • Pandora quick mixes of Frank Sinatra, classical music, country music, & Taio Cruz

To come this week:

  • Photo session with a friend
  • Superbowl
  • Geology exam!
  • Tuesday night post-class adventure
  • Reggae night
  • Seeing The Roommate [with my former roommate!]
  • Cookbook skimming [Martha Stewart's Cooking School, Cooking from the Farmer's Market, & Beyond the Break Basket]


  • NYC to see brothers, sister-in-laws, and nephew [for his first birthday!]
  • First flight across the Atlantic
  • ISRAEL :)
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+Cristina Roman