This is definitely the best vegetarian chili I’ve ever had…at home or a restaurant. Thank you, Isa Chandra Moskowitz, for the great recipe. I’m usually a little disappointed in vegetarian chili. I eat it and feel virtuous for having a Meatless Monday, or whatever, but it’s nothing I get excited about. But this is amazing!! I swear you won’t miss the meat. The cocoa gives it incredible richness, but the chocolate flavor is very . . . → Read More: Holy Mole Chili
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Pizza is a definite DIY situation. It’s cheaper, less likely to be delivered cold, and only covered in surplus commodity cheese if you like that kind of thing. The most time-consuming part is making the dough, which has to rise for an hour or so (although you could cut this to 30 minutes if you were in a big hurry). Because of this, we usually save pizza for weekends and plan to work out, . . . → Read More: How to Make Pizza  4 comments - (Comments are closed)  Dark Days, Techniques  Canning, dark leafy greens, how to, leftovers, local flour, mushrooms, Recipe, sausage, Why Buy? D-I-Y! For the past few Super Bowls (as well as last year’s Oktoberfest), Lindsay and I have made soft pretzels. Making them is definitely more complicated than regular baking, but not horribly so, and the results (and crowd appreciation) are worth it. Most recipes on this blog have been modified somewhat from our original source (sometimes quite modified). This is one of the few recipes that we have made many times and never once . . . → Read More: How to Make Soft Pretzels We had a lot of leftovers from Saturday’s celeriac polenta. Lindsay came up with a great idea to use it up: pan-fried polenta cakes for breakfast. We tried two versions. We went savory with the first batch, to which we added salt, pepper, and smoked Spanish paprika. This really worked. The smoked paprika really came through. We ate it with poached eggs, fresh pepper, and a black finishing salt. With the second batch we . . . → Read More: Using Up Leftover Polenta: Pan-Fried Polenta Cakes 3 comments - (Comments are closed) Techniques All-Natural Breakfast, celeriac, Dark Days Challenge, leftovers, local flour On a recent weeknight we made an awesome and very filling dark days meal: homemade egg pasta with tomato sauce. Now, I have to admit that this is not one of the truly inspired “dark days” meals. We did not get all creative with tubers and root vegetables. We did not invent new ways to use beans and lentils. But on the flip side, look: We are very lucky that we can get local . . . → Read More: Dark Days: Pasta Marinara 2 comments - (Comments are closed) Dark Days, Recipes Canning, Dark Days Challenge, homemade pasta, local flour, Recipe |
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