Today's soup recipe, a bisque, really, a creamy blend of chayote squash, onion, garlic and spinach and for that promised kick, roasted poblano. Serve it at room temperature or better still, chilled. Last week when I published the recipe for my current favorite protein-rich brunch dish, Refried Bean Sauce with Eggs on Top at Kitchen Parade, I teased a little about someone attending the Seasons of My Heart cooking school outside Oaxaca, Mexico. Well, the secret's out: that lucky someone was me ! (Remember those little Mexican jumping beans that used to be sold at dime stores? That was me, so excited about this day.) The school is owned by the lovely Susana Trilling . Readers may know her cookbook, also called Seasons of My Heart and the 1999 PBS series called (menotes a theme here, you too?) Seasons of My Heart. My brain is madly processing the day at Seasons of My Heart, the whole week really, even while my fingers pore through hundreds of photos, picking and cropping, a

A two-step technique for roasting potatoes that produces potatoes crispy on the outside and soft on the inside. Not just vegan, " Vegan Done Real ". So I've been thinking about Chocolate & Zucchini's post for Perfect Roast Potatoes for two months now. Seriously, Clotilde, you stopped me in my tracks three ways. Such is the power of blogging, yes?! THE BIG IDEA First, the idea of mastering, really nailing , the simple recipes you'll make again and again. Until now, my own practice has been all about variety, throwing noodles against the wall to see how each one sticks. That's well and good but what, you know, if you'd just like to roast some really good potatoes? You want to know exactly how to do that. Thank you, Clotilde, this idea has embedded itself in my brain, it won't let go. SIMPLE IS GOOD BUT IT ISN'T ALWAYS BEST Second, Clotilde's recipe for roasted potatoes. Yes, it takes two steps and usually, I'm all about eliminating

Today's vegetable snack: Fresh kale rubbed with a little oil and mustard (or a vinegar, anything with a little acid) and then baked until crispy and salty. Weight Watchers 1 point. Not just vegan, " Vegan Done Real ". ~recipe updated & republished for a little weekend cooking inspiration 2015~ ~ more recently updated recipes ~ A couple of St. Louis restaurants are famous for their flash-fried spinach. People like the spinach so much, I get tempted again and again. But to my taste, it's just a greasy pile of greens, especially because it cools down so fast, becoming a cold greasy pile of greens. Ewwwwwwww. I figured that the food-blog famous kale chips would be the same. But not! They taste fresh and alive and I just love the crispy-salty texture. I have the idea that they'd make a quick pre-supper snack, a way to stave off hunger with something hot and nutritious while cooking the meal. There's a Woody Allen line about the difference betweeen Epis

A quick 'n' easy cauliflower soup, spicy with spices, not spicy with heat. Very Weight Watchers Friendly: Zero Freestyle points! Low Carb. Naturally Gluten Free. Not just vegan, " Vegan Done Real ". Skip Straight to the Recipe Can't say I know, exactly, what gruel is, but I suspect it might look a lot like a pot of Spicy Cauliflower Soup, smudgy and watery, muddy-yellow and dirty-brown. But please don't judge this soup by its appearance. What it lacks in aesthetics, it compensates in flavor. The spices are "Indian-style" – coriander, cumin and turmeric, plus a little chili powder for a small measure of heat. That's right, this soup is spicy – but not spicy-hot, just spicy. I found it a spare and satisfying antidote to a weekend of too-rich food and too-little exercise. My soup bowl remained monastic and rustic, just the soup itself and a gorgeous loaf of rye bread from St. Louis' bakery The Daily Bread. But the inspiring recipe calle

Today's one-pot dinner recipe: A magical pairing of sweet potatoes and butternut squash, healthy bright orange vegetables married with a medley of Moroccan spices, cooked in a tagine cooking dish (or a shallow casserole dish) and served tableside. Beautiful color to banish cold-weather blues! Works as a side dish or a vegetarian supper. Fresh & Seasonal, a Mid-Winter Classic. Great for Meal Prep. Weeknight Easy, Weekend Special. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly.

People ask all the time, What's the best way to cut up Brussels sprouts? Is there an easy way? A quicker way? My answer, sorry, is that it depends. That's why I'm sharing four ways to cut Brussels sprouts. One method works best for cooking Brussels sprouts whole; another way works best for roasting and sautéeing; another for cooking quickly and lightly; still another for quick-cooking just the leaves. Step by step photo illustrations of each technique. QUICK LINKS Skip Straight to the Right Technique Buying, Washing & Trimming Brussels Sprouts #1 Best for Cooking Brussels Sprouts Whole #2 Best for Roasting or Sautéing #3 Best for Cooking Quickly & Lightly #4 Best for Cooking Just the Leaves Some times, you look at a vegetable and wonder how in heavens to cut it up for cooking. Take Brussels sprouts. The baby cabbages may look like green golf balls but take a closer look, they're really tightly bound leaves surrounding a dense core. (While we're

How to make bouillon concentrate from scratch using fresh vegetables, a few herbs, lots of salt and a food processor. No cooking required! The concentrate keeps in the freezer to scoop out a teaspoon or two at a time over the next few months. Then just add water for a fresh, lively stock that makes a huge difference. And if you have foodie friends? Homemade Vegetable Boullion Concentrate makes a great savory food gift. Fresh & Seasonal. Kitchen DIY. A Staple for a Homemade Pantry. Great for Meal Prep. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly.