I like to eat soup solely for the toppings. When it comes to Tuscan White Bean Soup, freshly grated parmesan is an absolute must. I even threw a whole parmesan rind into the soup for that added flavor. I also like to crush crackers on top and eat it up while they’re still crispy. How great would this soup be with a few homemade croutons on top or with a hunk of really good crusty sourdough?
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I’ll find any excuse to eat beans. I kind of put them in everything. My first experience with beans in pasta was actually one of the first recipes I learned to cook–spaghetti alla ceci (pasta with garbanzo beans). As a teenager, when my mom let me cook dinner, I’d simmer some crushed tomatoes and blend up chickpeas and add them to the sauce as a thickener. But discovering the rich hearty flavors of Pasta e Fagioli was life-changing. My version has smoky bacon, fresh sage, red pepper flakes, fire roasted tomatoes, broth, and cannelini beans for the perfect combination of salty and smoky. I love how the mini shells mop up the sauce and sometimes hug a little bean! Orecchiette would be perfect for this as well.
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The holidays can be brutal on a body. Tonight I found myself in search of chocolate in my house, and I felt like I needed it. Couldn’t-live-without-it needed it. I usually hide chocolate around the house in secret spots, but when I went to my usual haunt, someone had eaten all the peppermint patties. You know that feeling when you are eating anything sweet you can get your hands on, even a saltine smeared with expired grape jelly? I was there. Since I’ve been on a nonstop chocolate train all month, I decided enough was enough.
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I’m sure the title of this blog post is mildly cringe-y to my British friends out there, who eat beans on toast the right way. And I fully understand the blasphemous implications of this recipe. But let’s just pretend this is just beans AND toast. And not beans ON toast. Because what’s in a name really? It’s beans! It’s toast! It’s really really good, and they only take about 15 minutes to throw together. There’s so many variations of this recipe, that yes, I tagged it as vegan and vegetarian, because if you eliminate the bacon, it’s just that! And if you want to use a different herb, be my guest! Or let’s say you want to add a fried egg on the top, which in that case, let’s be best friends.
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This is where my blog peaks, and no other recipe will live in infamy like this miso butter and mushroom orecchiette. Which I have misspelled and spelled again fifteen times since writing this post. ORECCHIETTE. Why so many letters? I’m here to tell you that this pasta is an umami bomb. The savory miso butter…
Sam once told me he didn’t like carrots, which I took as a challenge to craft the most delicious carrot recipe that even the most dedicated carrot-hater couldn’t hate. I used to hate a lot of vegetables until I found out that everything is good roasted. Everything. Even a brussels sprout. I made this amazing…
Hi Friends! Every year I fall in love with autumn all over again, and I’m reminded why. I took a step outside and watched the rain fall on a big oak tree in our backyard while all the yellowed leaves fell to the ground. It smelled like dirt and leaves and those scented crayons that…