All posts filed under: Bowl of happy

Punched up beef stew: dried plums and apricots, and other spices

Published by Joanne

A winter storm approaching Houston. I’ve survived my share of Houston related inclement weather, I only have climate change to thank for this additional life skill. Those were: a potentially catastrophic flood in 2019 (nearly drowned my car) and a snowfall in 2021 that froze the pipes, paralyzed the city and gave me really great memories with lifelong friends. A few lessons I’ve learned along the way? Never underestimate the unpredictability of weather, and always prepare for the worst. That way, everything else feels like a best-case scenario. Best case scenario I work from home on Tuesday while my kid plays in the background. Worst case? We lose electricity for days and have to enable a generator in frigid weather, with a house optimized for cooling (we live in Texas!!!) Another thing I’ve learned along the way, is the importance of hearty hot nourishing food. I remember in 2021, lockdown rules were in place but everything is a blur now and we woke up to snow. We didn’t prepare, lost electricity in our apartment complex, …

Sweet Potato & Leek Soup

Published by Joanne

This sweet potato & leek soup is hearty and delicious. With the new year, many are embarking on veganuary. Vegan January. So I decided to share this recipe I developed. It’s like a spiced vichyssoise, but dairy-free and vegan. Sweet Potato & Leek Soup Recipe Ingredients 2 cups of chopped sweet potatoes 1 1/2 cup chopped leeks 3 cloves of garlic 1 tablespoon of harissa paste 1 tablespoon tomato paste 2 tablespoons of olive oil plus 2 tablespoons more for roasting 1 tsp fenugreek 1 tsp cumin 2 tsp kosher salt 1 tsp black pepper 4 cups of vegetable stock For garnish: Mint Lemon Chopped pistachios Olive oil Method Preheat your oven at 350F/176C. Wash and peel the sweet potatoes and cut them into small chunks. Season with olive oil, salt, fenugreek, and cumin and roast for 30 minutes. Wash the leeks thoroughly and chop them. Sweat them out in olive oil on medium heat. Add the 3 cloves of garlic, followed by the harissa and tomato paste. Season with salt and pepper. Deglaze with …

Priya Krishna’s Saag Feta

Published by Joanne

So a few years ago I got the cookbook, Indian-ish. Ever since I’ve been in love with Priya Krishna’s Saag Feta. It’s so comforting, nourishing, and nutritious. I always go for it when I feel like I need a boost of energy. Spinach has some kind of energy-boosting properties that make me better understand Popeye. Saag Feta is a classic riff of the traditional Saag Paneer. You can make this with other mild cheeses such as Mozarella, Oaxaca, Queso Fresco, or tofu. Saag Feta Recipe 2 tbsps ghee 2 tbsp. coriander seeds 1/2 tsp. ground cardamom 1 tbsp. cumin seeds 1 tsp. mustard seeds 1/2 cup chopped shallots 1″ piece ginger, peeled, chopped 1 lb. spinach or any greens (about 12 cups) 1 tsp. fresh lime juice 1 tsp. kosher salt 6 oz. feta, cut into cubes 1 tsp. red chili powder (gochugaru or aleppo pepper) rice (for serving) For the Chhonk (sizzled spices to top the saag) 2 tbsp ghee 1 tsp cumin seeds 1 tsp mustard seeds Method First, start by slicing shallots …

Butternut Squash, Leek, & Pear Soup

Published by Joanne

Soup season is among us, I don’t make the rules so here’s a butternut squash soup recipe. 3 cups of butternut squash 1 cup of chopped leeks 1 small head of garlic 1-inch ginger 1 tsp fenugreek 1 tsp salt 1 tsp black pepper 2 pears (about 1 1/2 cups) 1 tbsp tahini paste 4 cups of vegetable stock method on a sheet tray with parchment paper, add the squash, leeks, garlic, and ginger. season with the fenugreek, salt and pepper, and olive oil. Roast at 390F/198C for 20 minutes. Remove the leeks and continue to roast the garlic for 15 more minutes. chop your pears into cubes. remove everything from the sheet tray and add to a blender along with the tahini paste and vegetable stock. blend until smooth. transfer into a bowl and top with pistachios (or whatever nuts or seeds you have) and chili flakes. enjoy!