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Posts tagged ‘chickpeas’

Why Not? Add a Spoonful . . .

Brothy Pinto Beans with Harissa and Parsley

Brothy Pinto Beans with Harissa and Parsley

of Harissa to my plain bowl of brothy beans for lunch? Why not do the same a few days later with chickpeas and top them with garlicky sautéed mustard greens and feta? This was such a success that I taught it in a recent class and I’ve noted the recipe below. I use this wonderful smoky, spicy paste in this greens and bulgur dish and have been reaching for it this winter to enliven eggs, bowls of rice and now beans. There are lots of recipes online to make your own Harissa and my favorite store-bought brand is Mustapha’s.

Why not? has become my new teaching refrain as well.  It of course goes hand in hand with the cook-with-what-you-have approach of substituting and adapting on the fly and is a catchy enough reminder to not be bound word for word to recipes and thus make cooking more fun, less stressful and more satisfying.

A spice paste often from Morocco of chilies, cumin, garlic and oil.

A spice paste often from Morocco of chilies, garlic, lemon and oil.

I’ve had a couple of successes with the why not? approach lately. I added lots of sliced, raw leeks instead of a little onion to a gratin of root vegetables. Not sure why I’d never done that but it gave the gratin a lush, silky sweetness. I filled burritos with pinto beans and sautéed chard and roasted tomatoes. I made the Cauliflower Pasta Risotto that I wrote about here with Brussels Sprouts and bacon. And last night I thinned down heavy whipping cream with milk since the cream was so thick I thought it might not whip into a nice light topping for my son’s birthday chocolate pie. It worked beautifully! Sometimes the why not? approach is less successful as in the time I added some homemade vanilla extract (vodka plus vanilla beans) from a very fresh batch of extract to heavy cream that I whipped for some dessert and the cream tasted sour from the vodka that had not yet really been infused by the vanilla beans.

Have you had moments like these? Successful or less so? I’d love to hear about them.

Chickpea Soup with Sautéed Mustard Greens and Harissa

This is something I’ve been eating this winter for lunch with a variety of toppings or additions. It came about one day when all I had ready to eat was cooked chickpeas in their broth, a jar of Harissa in the fridge (and a few other things but they were not suitable for lunch). I heated up the chickpeas, added a little Harissa and a good drizzle of olive oil and lunch was had, with a piece of bread, I think. It was warm and nourishing and lovely. I like the addition of quickly sautéed mustard greens (or any leafy greens) and a little feta. This is just a basic template and another quick, cheap, delicious way to use those glorious chickpeas or any kind of bean you have around already cooked.

Serves 2

3 cups cooked chickpeas (or other beans of your choice)
2 – 2 ½ cups chickpea cooking liquid
½ – 1 teaspoon Harissa (depending on what spice level you like and your brand of Harissa)
About 4 cups washed mustard greens, cut into ribbons
1 clove garlic, minced (optional)
Olive oil
Crumbled feta for serving
Salt and Pepper

Heat the chickpeas and their liquid in a saucepan. Sauté the mustard greens with the garlic in a bit of olive oil until just wilted and lightly salt. This should only take about 3-5 minutes.

When ready to serve, stir the Harissa into the chickpeas and portion the soup into bowls. Top with the mustard greens and a bit of feta. Drizzle on a little more good olive oil and grind of pepper and enjoy!

Chickpeas and Harissa topped with mustard greens and feta

Chickpeas and Harissa topped with mustard greens and feta (photo courtesy of Mark Timby)

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Cauliflower and Chickpeas Any Time of Day

sautéed cauliflower and chickpeas with ground turmeric and cumin and topped with lots of cilantro and Greek yogurt.

The fog in my head is finally clearing after a two-week-long bug. I’ve gotten behind on work and thus things are extra busy this week. I’ve been feeling what many of you–who don’t have much, if any, time to think about food and what you’re going to cook for dinner–and how I often used to feel when I didn’t get home until 6:30pm. . . .What are we going to eat?! Yesterday I got lucky and brought (very good) leftovers home from a conference (Farmer Chef Connection 2012) and I quickly sautéed some cauliflower to round out dinner. The night before we had grilled cheese sandwiches with pickles and a handful of peanuts and carrot sticks. I managed to remember to take a quart of cooked chickpeas out of the freezer yesterday so that will turn into something tonight.

Home-cooked and previously frozen chickpeas (garbanzo beans). I always freeze them in their cooking liquid in case I want to make a soup or hummus or some dish that needs liquid. That way you already have flavorful, nutritious "stock" on hand.

And some of those chickpeas and the leftover cauliflower were my saving grace this morning. I have been dabbling in some unconventional (at least for this part of the world) breakfasts occasionally–leftover soup; sautéed greens and a fried egg, etc. Considering that I’m still rather congested, my typical bowl of muesli with yogurt or milk hasn’t been sounding so good. So this morning I added 1/2 cup or so of chickpeas to the pan with the remainder of last night’s cauliflower, a splash of olive oil and 1/4 teaspoon each of ground turmeric and cumin and warmed all of that up. In addition to being delicious and bright, turmeric has anti-inflammatory qualities which I could certainly use right now. . . So I topped my yellow-hued cauliflower and chickpeas with lots of chopped cilantro and a dollop of Greek yogurt (I couldn’t quite forego my beloved yogurt) and had myself a most satisfying breakfast. And the assembly/cooking of this breakfast bowl took about 5 minutes since the two main ingredients were already cooked.

This quick saute would make a more conventional lunch or dinner dish so if cauliflower isn’t your thing first thing in the morning, don’t worry!

Wishing you all good health and happy (almost) spring!

P.S. I’m going to be running a special for folks who have never taken a class at Cook With What You Have for $15 off any class this spring so stay tuned our get in touch right away.

Cauliflower and Chickpeas with Cilantro and Yogurt

If you have leftover cooked or roasted cauliflower then this comes together in a matter of minutes.

serves 4 as a side or 2 an entrée with a fried egg on top!

1 small-medium head of cauliflower, trimmed and broken into florets
1 1/2 cups (or more) cooked or canned (and drained) chickpeas
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
Salt
1/3 – 1/2 cup chopped cilantro
1/3 of a cup Greek or plain, whole-milk yogurt
Olive, coconut or sunflower oil

Heat a tablespoon of oil in a large skillet over medium-high heat. Add the cauliflower and stir and then cook without stirring for a few minutes to let it brown just a bit. Add a splash of water and cover the pan and continue cooking for another few minutes until the cauliflower is just tender when pierced with a fork.

Add a little more oil if the pan is dry and then stir in the spices and let cook for a few seconds. Then add the chickpeas and stir well and cook until just heated through. Make sure not to burn the spices so turn the heat down a bit if need be. Season generously with salt and serve topped with cilantro and yogurt.

Tasting (Spoons)

The centerpiece of all my cooking classes

If you’ve ever taken a class with me this image will be very familiar. I was lucky to inherit a good number of spoons (beautiful ones to boot) and we use them many times over, all of them, in each class. Tasting as you go is one of the joys and necessities (I believe) of cooking, especially if you’re not exactly following a recipe and working with what you have. Frankly, it’s the simple spoon that probably is the vehicle for more aha! moments in class than anything else.

I’ve been both cooking on the fly with just an idea and a few ingredients for inspiration and have been following recipes (closely even) as I gear up for the beginning of my fall classes. Some dishes certainly benefit from more attention to detail, ratios, and exact ingredients, like this salad which is perfection on a plate and you should make while the cucumbers last.

And I’ve been doing exactly the opposite, like with this salad that I made last week in my typical, bean-loving cook-with-what-you-have approach.

Chickpea salad with tomatoes, basil, sweet onion, hard-cooked egg and a vinaigrette

So I keep pondering the tools and tricks of cooking (at home) and teaching those things. Tasting is key as is having good, fresh produce. . . beyond that, salt generously, try to enjoy the process and the result and keep doing it. And if you want to do all of that with good company and no dishes to wash, come take a class this fall.

Happy Cooking and Eating!

 

 

Summer Improv Cooking and Pasta Carbonara with Peas

Dull knives, wobbly pans, no pantry to speak of. . . .none of it mattered at the beach last week where I was for the annual family summer outing. My mother, sisters-in-law and I all brought fruit and produce and we feasted, simply (or not so simply on the night we grilled Alaskan Sockeye salmon) and with relatively little time spent in the kitchen. Being able to cook-with-what-you-have is even more useful when you’re on the road and don’t have all your familiar kitchen items so you can pull together something quickly with hungry, sandy children underfoot with minimal stress. With that I should note that I traveled with a mini pantry which included lots of fresh herbs from my garden, ginger, garlic, good olive oil, lemons, dry chickpeas, pinto beans and some cheese. All of this packs easily into a little bag/cooler and makes life in foreign kitchens much more delicious and fun.

My mother shelling the peas she'd brought from her garden.

One night I made Pasta Carbonara with the above peas. This is an inauthentic addition to the classic Carbonara which just includes eggs, cheese, pancetta (or bacon), lots of black pepper and pasta but it’s a mighty good one (recipe below).

I used some of the last of the season’s sugar snap peas, fava and garbanzo beans to make this impromptu three-bean/pea salad. I employed the fava bean cooking technique I’ve discussed here before and it was a winner. Since the peas were getting a little tough, sautéed them for a few minutes and then tossed them with the other beans, some crumbled feta, basil, lemon juice, s & p, and olive oil.

Fava bean, snap pea and chickpea salad with basil, feta, lemon, garlic and olive oil

My mother has one pie cherry tree and she brought enough cherries for a pie. There was an old copy of the Joy of Cooking at the house but oddly it didn’t have one, what I think of as straightforward pie dough recipe. They were either for flour paste pie dough or pie dough with oil or with baking powder. I know the ratio of my favorite pie dough in my head more or less and since we only had  very spotty internet connection I went with my spotty memory. It basically worked well, though I realized I used an extra 1/2 cup of flour so the dough was a little heavier than usual.

Cherry pie

Now life is settling back into routine at home. I’m weeding the garden, getting ready to teach a cooking class tomorrow, working on the fall schedule of classes (some of it already posted) and which will be complete soon. And I’m raiding my kind neighbors’ gardens too. You’ve heard about the enormous bay tree down the street and it got another good pruning from me this morning. Another neighbor’s summer squash is more prolific than mine so I benefitted there too and I’m always shy in the flower department, so thanks to yet another for these beautiful ones.

Neighborhood treasures

Happy summer and happy cooking!

Pasta Carbonara with Peas

Serves 6 as an entrée.

This is fast dinner to make and a very child-friendly to boot. This is a rich dish and needs nothing but a simple green salad on the side. The peas are an inauthentic addition but a very good one. If you want to make this vegetarian, omit the bacon (or pancetta) and add 4-5 cloves of finely grated or minced garlic to the egg/cheese mixture.

3 egg yolks and 1 egg (or 4 whole eggs but it’s richer with more yolks)

1 cup peas (or 1 pint snow or snap peas, trimmed and each pea cut into thirds)

1/3 – ½ cup grated parmesan (or other hard cheese like Asiago Stella)

3 tablespoons of cream (optional)

2 oz of pancetta or bacon, diced

salt/pepper (lots of pepper!)

1 lb spaghetti (or other shape of pasta)

You can cook the peas one of two ways. You can either toss them in with the bacon as it cooks or you can add them to the cooking pasta about 3 minutes before it’s done. Either way is delicious. Fry the bacon (and peas) in a skillet until the bacon has rendered its fat and the peas are just tender. I keep the bacon fat (makes it extra delicious) but you can pour it off or save it for something else if you’d like.

Beat the egg yolks and eggs in a bowl and add the grated cheese, cream, (if using), salt (remember that both the bacon and cheese are salty), and freshly ground black pepper. Boil pasta in generous amount of salted water. Scoop out and save ½-3/4 cup of cooking water and then drain when pasta is al dente. Return pasta to the pan, add peas and bacon, egg mixture and reserved cooking water and mix well. The heat of the pasta will cook the egg and create a lovely sauce. Serve hot with extra cheese if you’d like.  Carbonara is traditionally very peppery so don’t be shy with the black pepper.

Getting Comfortable

My son started preschool  a few days a week a little more than a year ago. I used to pick him up late afternoon and would invariable find him with a teacher, observing the other kids playing and clean as a whistle. His school has an enormous outdoor garden and play area and most of the other kids would be chasing each other over and around every structure and plant or digging in the sand-box and muddy from head to toe. He liked school but for many, many months seemed overwhelmed by the outdoor play time and just quietly watched and waited for me to come get him. This is no longer the case. Now he’s so occupied with his friends he often doesn’t want to leave. He wants to add one more room to his stick house or finish collecting rocks and yes, he’s dirty from head to toe and grinning from ear to ear.

Pristine beginning. . .

In the kitchen this evolution usually takes just a few hours–from clean, organized and quiet at the beginning of class to messy, colorful, and animated by the end. I won’t stretch this metaphor too far but the ease and joy I observe in many of my students as they get comfortable chopping and stirring and tasting is remarkable. And the more we experiment and adapt in class the more fun it seems to be. Students generate ideas on how to adapt a dish to suit their child’s or partner’s taste or how to personalize it in some other way.

Full and happy . . .

The "dirty from head to toe" part.

Cooking is as much art as science and I still find myself grinning from ear to ear when I concoct something edible and maybe even memorable out of a few very basic things I have in the house.  And luckily most weeknight meals don’t result in the above level of mess, especially when you have some pre-cooked beans on hand, some tortillas in the fridge and a few sundry items. I’ve been having some neck and shoulder trouble these days and find myself making the simplest possible meals. The below creation was just such a meal. It came together by default but will certainly come together on purpose in the future. I sautéed some Swiss Chard and scrambled some eggs when it had just softened. A bit of  grated sharp cheddar on a whole wheat tortilla was the bed for the eggs and greens, and then I topped it with pinto beans and chickpeas and a drizzle of hot sauce. I briefly warmed the whole thing in a skillet, then folded it up–10 minutes, at most.

Two-bean, egg, cheese and chard burritos

If you’d like a chance to get more comfortable in the kitchen and get your hands on lots of spring greens and other produce you can join me for one of  the new classes I just posted.

Happy Cooking and Eating!

Chickpeas & Pasta

I finished teaching my 3-part Eat Better Series just over a week ago. And I missed my students this Sunday, when they didn’t show up for the first time in four weeks. I didn’t miss cleaning the house but I did miss the dynamic, passionate, and rich conversations about food and food in our regular old daily lives–the likes and dislikes of children and partners; the satisfaction in successfully applying a new skill to dinner prep several nights in a row; the beauty of leftovers for lunch; and the joy of pre-cooked beans in the freezer.

Most of what you need for this dish!

You know I’m a big fan of the latter. Those cooked beans in the freezer are a busy person’s lifeline when it comes to dinner. Canned beans certainly work too but the flavor of those home-cooked ones (not to mention minimal cost, lack of BPA traces. . .) is worth the occasional effort of cooking big batches and freezing most for later use.  I think my new pals from the series are as hooked on home-cooked beans as I am now, in part thanks to this dish, which was definitely a class favorite.

So, if you find yourself short on time and with some already cooked chickpeas on hand, make this for dinner. I realized after the fact that it’s a vegan dish. I tend to think most things are improved by adding cheese but I actually didn’t do so in this dish and was amazed by the richness and complexity of flavor in this meal that takes barely 20 minutes to prepare.

Buon Appetito!

P.S. I will be repeating the series in March and have a wait list going so if you’re interested, please let me know.

P.P.S. I’m also launching lunchtime classes in late February, so if you don’t have time for a weekend class and are interested in a shorter, mid-day stint, sign on up!

Onions, celery, garlic, rosemary and chili flakes. . . this is where much of the flavor comes from.

Pasta e Ceci (Pasta with Chickpeas)

–Adapted from Jamie’s Italy via Dana Treat

Serves 4 (with some leftovers)

This is delicious, fast, easy and nutritious.  I also tend to use the chickpea cooking water for part of the liquid, top it off with water and then add about 4 teaspoons of veggie bouillon to the mix if you have it or just add vegetable stock or just water.

1 small onion, peeled and finely chopped

2 stalks of celery, trimmed and finely chopped (use carrot if you don’t have celery or both)

2 cloves of garlic, peeled and minced

½ tsp. red pepper flakes

Olive oil

1 sprig of rosemary, leaves picked and finely chopped

1 quart cooked chickpeas (keep the cooking liquid they were frozen in) or  2 14-oz. cans of chickpeas, rinsed and drained

3 1/2 cups veggie bouillon or vegetable stock (or mix veggie bouillon into chickpea cooking liquid if you have it and top off with water)

5 ounces tubetti or ditalini (Barilla and DeCecco brands both have these. I’ve seen them at Safeway, Fred Meyer and New Season) or other small pasta. 5 oz is about one generous cup if you’re using this kind of small pasta and don’t have a scale and don’t want to guess!

Sea salt and freshly ground black pepper

Place a large soup pot over medium-high heat and then pour in just enough olive oil to coat the bottom.  Add the onion and celery (and/or carrot) and sauté just until tender, about 6 minutes.  Add the garlic, rosemary, and red pepper flakes.  Sauté for 2 minutes, then add the chickpeas and the bouillon.  Bring to a boil, then lower heat to simmer and allow to cook just until the chickpeas are heated through, about 5 minutes. Remove half of the chickpeas with a slotted spoon and set them aside.

Purée the soup in the pan with a handheld immersion blender, or blend in a blender or food processor if you don’t have an immersion blender.  Add the reserved whole chickpeas and the pasta to the blended part, season the soup with some pepper (it will likely be salty enough because of the veggie bouillon), and simmer gently until the chickpeas are very tender and the pasta is cooked, about 10  minutes. Add more liquid as necessary. Season to taste with salt and pepper and drizzle with some good olive oil.

 

Cooking away before pasta is added.

Dig in! It tastes much, much better than it looks!

The Beauty of Winter Veggies

 

Radicchio from Ayers Creek Farm (at the Hillsdale Market every other Sunday throughout the winter)

 

I recently wrote a gushing post about my love of winter veggies for Culinate. But one post is not enough. I haven’t been to the Hillsdale Farmers Market–one of two year-round markets in the Portland area–for 10 days or so. And I missed the other one, which is right in my neighborhood–the People’s Coop Farmers Market–last week. Both are community treasures. And I will head over to the People’s one this afternoon. My fridge, however, is still packed with baseball bat-sized leeks, dense winter squashes, beets, celery root (celeriac), and radicchio  from my last trip to Hillsdale. No matter what the weather the farmers and other  vendors are there with such a variety of produce that I am still sometimes taken aback at our luck of living in this climate. Though I try to grow kale and some greens throughout the winter with little success, it’s actually only partly the climate and just as much the skill, creativity and determination of our regional farmers that enables these beautiful crops to thrive in our wet, temperate climate.

Winter time cooking is often associated with slow-cooked soups and stews, braised meats and the like. However, it’s also possible to throw together fresh, hearty salads this time of year and they are a nice counterpoint to the richer, sweeter flavors of those stews and roasts.

 

Radicchio, Chickpea, and Chopped Egg Salad

 

Yesterday for lunch (and for my husband’s lunch he took to work), I tossed some of this beautiful radicchio with chopped hard-boiled egg, capers, chickpeas (that I had previously cooked and frozen for just such meals) and a lively dressing of garlic, Dijon, olive oil, red wine vinegar and salt and pepper. It was robust, fresh and absolutely delicious.

Happy Cooking and Eating!

Katherine

P.S. My February classes are starting to fill so if you’re interested in the Favorites one or the Rice & Beans from around the World one, sign up online or let me know you’d like a spot. I’ve also just scheduled some lunch-time classes that are going to be loads of fun and shorter and cheaper but with a full meal as usual so check those out as well.

Cooking Beans

Cook with what you have sounds nice but what should/would you like to have on hand? This is a fun and complex question. I’m going to tackle a small fragment of this question today. I’m going to talk about beans, white beans, and cooking them at home. A quick side note about dry beans. Here in the Portland area we are lucky to have a couple of very local sources of dried beans. Ayers Creek Farm sells their beans at the Hillsdale Farmers Market. The quality, flavor, varieties are unbeatable and worth seeking out. Sungold Farm sells pinto beans that are wonderfully sweat and creamy and are available at both the Portland Farmers Market and the Hillsdale Farmers Market. I have also had very good results with dry beans purchased from grocery stores, both bulk and packaged, so don’t let the possible lack of local beans deter you.

 

Navy Beans with bay leaves, garlic cloves and chunks of onion ready to cook.

 

I love to cook beans. The taste is unbeatable; it’s simple to do once you’re in the habit; and if you cook large quantities at once and freeze them it’s as convenient as having canned beans on hand but with better flavor, less waste, less expense, etc. My routine, since I work from home, is to put several pounds of beans in a big bowl covered with water before I go to bed. The next morning I drain them, put them in a big pot with a couple of bay leaves, a chunk of onion and few peeled, whole garlic cloves and simmer them for 35-60 minutes depending on the bean. Small white ones like the navy beans in this picture tend to cook in about 35 minutes if they haven’t been sitting on a shelf for several years.

For those of you who leave the house every day, you could put them to soak in the morning and then cook them while you’re making dinner. Once cooked, I strain them (reserving the liquid) and put them into pint and quart containers, pour the cooking liquid up to cover them (helps preserve them and it’s great liquid to keep if you’re going to make soup later on) and then freeze them. I do this with white, black and pinto beans and chickpeas regularly. Oh and on the perpetual question of when to salt the beans you’re cooking, I have long gone with the recommendation of John Willoughby from a piece in Gourmet years ago where he debunked the theory of not salting until they’re cooked. So, I salt at the beginning with great results but if you have a different method with which you are happy, by all means stick with that.

So what to do with all those “bean popsicles,” as a student of mine once called them? The frozen beans thaw quickly in a pan over high heat with a bit of water. I just thawed a pint for my lunch in about 5 minutes this way.

 

Navy Beans with tomato, garlic and oregano

 

Of course if you have the presence of mind to take them out of the freezer a few hours or a day ahead of time, great. They keep well in the fridge for the better part of a week. So, for the above lunch I mashed some garlic with salt, sautéed for a minute, added a can of tomatoes, broke those up a bit, added oregano and cooked over high heat for a about five minutes. I then added the thawed beans and heated those through. Some black pepper and a little olive oil to finish and voila!  This makes a delicious light lunch or side dish mixed with pasta and maybe some sausage a hearty and quick dinner.

 

Navy Beans with tomatoes, garlic and oregano

 

You could also toss the beans with some tuna, parsley, capers, finely chopped onion and a vinaigrette with plenty of red-wine vinegar and/or lemon juice. (For another local pitch, I love Oregon Albacore available at local grocery stores and farmers markets.) Or you could mash the beans with some lemon zest, juice, garlic, olive oil and a little rosemary or thyme and have a hearty spread. Or you could make a soup with kale, other veggies, sausage and white beans. The options really are vast.

 

White Bean and Tuna Salad

 

 

I’d love to hear from you on this subject. Do you cook beans? What do you do with them? Have you found it easy? Too much effort? Not satisfactory? Beans too mushy or crunchy?

Happy bean cooking and thanks for reading!

P.S. I’m going to be teaching a 3-part series in January on pantry stocking and cooking quick meals similar to the ones described above in case you’re interested.

Quick Favorites

I work at home which means I eat lunch at home almost every day. I very much like my quiet lunches on the days Ellis is in school. And recently, I’ve been incorporating tomatoes in all of them. This time of year is so wonderful because with a decently stocked pantry you can make so many wonderful things with tomatoes in a matter of minutes.  The above lunch was an impromptu fried egg, tomato, basil and soft cheese sandwich. The bread is toasted, the egg warm–which gives the basil even more fragrance–and the whole thing is gooey, messy and so satisfying.

I tend to have frozen chickpeas on hand. I cook them (and black beans, etc.) in big batches and then freeze them in a bit of cooking liquid in quart or pint  containers.  Every other week or so I put a container in the fridge to use as needed. The other day I mixed said chickpeas with diced tomato, arugula, feta, olive oil, a little red wine vinegar and salt and pepper. And I had myself a delicious and hearty salad.

And finally, I  made this tomato and goat  cheese tart from David Lebovitz’s wonderful collection of recipes for a recent brunch with friends. It was quick because I had pre-made tart dough in the fridge. The dough itself is quick and easy to make and this recipe doesn’t even mention letting it chill before using so if you’ve got company for lunch  or dinner or brunch, it’s a winner and far easier than it looks.

Finally, two photos just for fun. This is my yellow crookneck squash plant on overdrive even as most of its leaves have already succumbed to the powdery mildew of all summer squash plants at this time of year.

And my dear brother Ben who is getting married on Saturday! I can’t wait!

Last but not least, I am having a great time testing soups but a very difficult time narrowing down  which ones to choose for the upcoming Soup Class on Sunday, October 3rd. A few spots left in that one and the Savory Condiment one in which we’ll be making tomato and onion jam and preserving sweet red peppers. Let me know if you’re interested.

Happy cooking and eating!

Katherine