October 21, 2010 – 9:53 am
I accidentally whipped up Thanksgiving and then topped it with more Thanksgiving and then was disappointed because I was just trying to make something autumnal. But these are the sorts of ups and downs one must endure when one has elected to have a cooking blog and such, therefore and without further ado. SO I WILL ENDURE THEM.
If we lived in a better world, this glaze would be legally required to cover everything, including ourselves and our pets. You have not smelled good until you have smelled maple syrup and thyme together. Did you know this? I did not know this. I have wasted many years not putting thyme in maple syrup. Those were dark dark years.
Onward to the recipe, shall we?
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October 17, 2010 – 9:16 pm
Can we all take a moment to applaud the spaghetti squash? Or maybe it’s Mother Nature that deserves our thanks? Either way, it’s a vegetable that cooks up like a noodle. It becomes noodles. And it’s a vegetable. That is pure delight. I love spaghetti squash and I don’t care who knows it. I’d shout it from my rooftop if it wasn’t both very cold and very high up.
What you see above is my favorite way to consume spaghetti squash. It’s easy, compliments the squash’s subtle sweetness and uses a classic flavor combination: browned butter, sage and lemon. You really can’t go wrong.
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October 13, 2010 – 7:43 pm
Confession: Prior to making this recipe, I never had tried avgolemono soup.
The reasons: Back in my meat-eating youth, I suffered from a near paralyzing lack of Greek restaurants. I think it’s a common ailment for kids growing up in the middle of Wisconsin. Only cure: move. Move far away. And that I did. Well, OK, Minneapolis wasn’t that far away but it sure did have Greek restaurants. Of course, I was a card-carrying vegetarian by then and those delicious Greek restaurants seemed to really, really like putting chicken in this soup. So while I could get a slab of spanakopita the size of my head, avgolemono still wasn’t in the cards.
Moral of the story: Somethings you just have to do yourself.
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October 10, 2010 – 6:41 pm
Vegetarian lasagna is often uninspired and over-vegetabled. I’m thinking of that broccoli, carrot in cream sauce wonder we’ve all endured at holiday gatherings or office parties. You know, the stuff sold by the slab at Costco, in the freezer section. It’s, um, okay. It’s mild and creamy but it’s not what I think of when I crave lasagna.
This recipe is, though. This is hearty, tomatoey, cheesey, chunky heaven. It’s basically your R.D.A. for delicious all in one pan.
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October 7, 2010 – 9:20 am
I’m no monkey, but I do like a good banana from time to time. I remember reading somewhere that the bananas our parents ate were totally different bananas than the ones we eat. Like some terrible banana plague wiped out ALL THE BANANAS of our parent’s youth and they have since been replaced with these new bananas. Mad (banana) science!
OH. And do you remember hearing that the banana was going to be extinct in 20 years? I heard that, like, two years ago. Eighteen more years and counting! Apparently we are farming the crap out of the banana and that will lead to its demise. Wait. Do people farm bananas? That sounds crazy, but I guess it makes sense. Sort of. Banana farmer. That’s funny. Real funny.
Anyhoooooo, this post is not about the dark world of banana conspiracy. No. It is about one-ingredient banana ice cream and how to make it into a much healthier (and vegan!) version of Ben and Jerry’s Chunky Monkey – which we all know is in the Top 5 of best ice cream flavors EVER.
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