Chickpea and Spinach Stew with Ginger


Recipe from J. Kenji Lopez-Alt

I was a little skeptical about the ginger and soy sauce, but they were actually very subtle. The photo (with bad lighting… oops) is from breakfast where I added leftovers to a pan and cooked an egg right in the stew. 


  • 1 (28-ounce) can whole peeled tomatoes
  • 1 1-inch knob ginger, peeled
  • 1/4 cup extra-virgin olive oil (plus more for serving)
  • 1 medium onion, finely sliced
  • 4 cloves garlic, finely sliced
  • 1 teaspoon sweet or hot smoked paprika
  • 12 ounces fresh spinach, roughly chopped
  • 2 (14-ounce) cans garbanzo beans (chickpeas)
  • 2 bay leaves
  • 2 teaspoons soy sauce
  • Kosher salt
  • Sherry vinegar for serving (optional)


  1. Drain tomatoes in a metal strainer set over a medium bowl. Transfer liquid and half of tomatoes to a blender along with ginger. Blend on high speed until completely pureed. Set aside. Roughly chop remaining peeled tomatoes and set aside separately.
  2. Heat olive oil in a large straight-sided skillet over high heat until shimmering. Add onion, garlic, and paprika, and cook, stirring frequently, until softened and very slightly browned. Add tomato-ginger puree (it should immediately start simmering) and stir to combine. Add spinach a handful at a time, allowing each handful to wilt before adding the next. Reduce heat to medium and allow spinach mixture to simmer, stirring occasionally, until spinach is completely tender, about 10 minutes.
  3. Add chopped tomatoes, garbanzo beans (with their liquid) bay leaves, and soy sauce, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened into a thick stew, about 30 minutes total.
  4. Season to taste with kosher salt and serve immediately, drizzling with extra virgin olive oil and a a few drops of sherry vinegar.



carrot soup with turkey meatballs

recipe from here

i know this picture doesn’t look the greatest. but i don’t care– both the soup and meatballs were incredibly good, and surprisingly easy to make.


Carrot Soup with Turkey Meatballs and Spinach




    50 min.


    1 hr. 


For soup:

  • 2 Tbsp olive oil
  • 2 lb carrots, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, smashed
  • Kosher salt
  • 1 pinch red pepper flakes
  • 4 cups chicken, turkey, or vegetable broth (homemade or reduced-sodium canned)
  • 2 cups baby spinach leaves, sliced

For meatballs:

  • ½ lb ground turkey
  • ¼ cup grated ­Parmesan or pecorino cheese
  • ¼ cup bread crumbs
  • 2 Tbsp milk (or water)
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper


  1. Make soup: Warm oil in a large pot over medium heat. Add carrots, onion, garlic, ½ tsp salt, and red pepper flakes and sauté, stirring, until vegetables begin to brown, about 15 minutes. Stir in broth, scraping up any bits stuck to bottom of pot. Cover pot and simmer until carrots are tender, stirring occasionally, about 30 minutes.
  2. Meanwhile, make meatballs: Mix all ingredients in a medium bowl, season with salt and pepper, and roll into 1-inch balls, spreading them out on a platter. 3. Puree soup in a blender, or with an immersion blender, until smooth. If using blender, return soup to pot. Bring to a simmer. Add meatballs and let simmer until meatballs are cooked through, about 10 minutes. Add spinach and simmer until wilted, about 1 minute. Season servings with salt and pepper to taste.


Serves 4-6. Per serving: 210 calories, 21g carbs, 13g protein, 9g fat, 30mg cholesterol, 840mg sodium, 5g fiber

vegetable soup in acorn squash bowls


same veggie soup from before (except this time i also added some cauliflower), toasted pumpkin seeds on top!

squash bowls recipe from here


  • 2 tablespoons butter, plus more for surface
  • 2 medium acorn squash, (about 1 1/2 pounds each)
  • 2 tablespoons light-brown sugar
  • Coarse salt and ground pepper


  1. STEP 1

    Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.

  2. STEP 2

    Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.

  3. STEP 3

    Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

chicken noodle soup



i stayed home from work today to interview with a grad school (!) and study for an anatomy test. as i was walking home, paul called me to let me know he was on his way home early from work because he was sick! so i stopped at the grocery store on the way home to get ingredients for this soup. i really only had to buy an onion, some carrots, a potato, and about a pound and a half of chicken.

recipe adapted from smitten kitchen’s:

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1.5 or more (up to 3) pounds chicken pieces of your choice, with skin and bones
  • 8 cups water
  • 1 bay leaf
  • 2 teaspoons table salt
  • Freshly ground black pepper
  • 1 large carrot, diced (1/3-inch)
  • 1 large celery stalk, diced (1/3-inch) <– didn’t have celery this time
  • 3 ounces dried egg noodles, I prefer wide ones
  • 1 tablespoon chopped fresh dill or flat-leaf parsley

Prepare broth: In a large (5-quart) heavy pot over medium-high heat, heat the vegetable oil. Add the onion and saute it for 3 to 4 minutes, until beginning to take on color at edges. Add the chicken pieces (if too crowded, can do this in two batches), making little wells in the onions so that the parts can touch the bottom of the pan directly. Cook chicken parts until lightly browned, about 10 minutes.

Add water, bay leaf, table salt and some freshly ground black pepper and bring the mixture to a boil. Reduce the heat to a simmer and skim any (sorry for lack of better term) scum that appears at the surface of the pot. Simmer pot gently, partially covered, for 20 minutes.

Transfer chicken parts to a plate to cool a bit before handling. Set a fine-mesh strainer over a bowl (ideally, with a spout) and pour soup through it.

If your pot looks grimy and you’re fanatical about having a clear soup, you can give it a quick wash before returning the broth to the pot. You can remove a bit of fat at this point, if it looks necessary. Bring the broth back to a simmer.

You may be tempted at this point to taste it and add more salt. I know this because I do it every single time, adding another teaspoon, and every. single. time. I regret this as it is too salty in the end. So, proceed with any re-seasoning with caution.

To finish and serve: Add diced vegetables and simmer them until they’re firm-tender, about 5 minutes. Add dried noodles and cook them according to package directions, usually 6 to 9 minutes. While these simmer, remove the skin and chop the flesh from a couple pieces of chicken, only what you’re going to use. You won’t need all of it in the soup. I usually use the breasts first because they’re my least favorite and benefit the most from the extra moisture of the soup. The remaining parts can be slipped into an airtight bag in the fridge (I recommend leaving the skin on for retained moisture until needed) and used for chicken salad or the like over the next few days.

Once noodles have cooked, add chicken pieces just until they have rewarmed through (30 seconds) and ladle into serving bowls. Garnish with dill or parsley, dig in and let it fix everything that went wrong with your day.



carrot/ squash/ sweet potato soup


adapted from martha stewart

this recipe is great because you can substitute any vegetables you want– next time i want to try beets!


  • 1 onion
  • 3 tablespoons olive oil
  • salt/ pepper
  • bullion cube
  • ~4 cups water
  • 1 small sweet potato
  • 8 large carrots
  • 1 acorn squash


  1. chop onion and put it in a heavy-bottomed pot with olive oil. cook on high heat for about a minute, then reduce to medium-low or low and let cook, stirring occasionally. add salt and pepper.
  2. while onion is cooking, dice vegetables into 1/2 inch chunks. when onion is translucent, add vegetables to pot. pour in enough water to cover vegetables, add bullion, turn up heat and bring water to boil. add whatever spices you like. at this point, i separated the soup into two pots– paul and i put curry/ smoked paprika/ turmeric in one, and oregano/ onion powder/ thyme in the other.
  3. after water boils, reduce heat to let water simmer for about 20 minutes, or until vegetables are softened.
  4. remove some of the water into a separate container– don’t throw it out yet, in case you want to thin out the soup a bit.
  5. put the rest of the broth and vegetables into a food processor and process it until it’s at the desired consistency. add more broth back if needed. season with salt and pepper and serve.


bread bowls






adapted from:


1 .25 oz packet yeast

1.25 cups warm water (110F)

1/2 tsp white sugar

1 tsp salt

1 Tbs vegetable oil

1 cup whole wheat flour

approx: 2.5 cups all purpose flour

1.5 tsp cornmeal

1 egg white

1 Tbs water


  1. measure warm water into mixing cup and add sugar. dissolve yeast into sugar-water. let stand until creamy, about 10 minutes.
  2. add 1 cup wheat flour, one cup all purpose flour, and salt to large mixing bowl. pour ready yeast mixture into bowl, add oil, and mix well. Stir in the remaining all purpose flour, 1/2 cup at a time, mixing well after each addition.
  3. when the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
  4. Punch dough down, and divide into 4 equal portions. shape each portion into a 4 inch round loaf. place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. (note: i skipped this step, and instead left the loaves to rise very slowly in the fridge for about 5 hours. i then let them rise in a warm place for about another 25 minutes.
  5. preheat oven to 400 degrees f. in a small bowl, beat together egg white and 1 Tbs water; lightly brush the loaves with egg wash.
  6. bake in preheated oven for 15 minutes. Brush with more egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
  7. to make bowls: cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup (i used chili) and serve immediately.