Pandemic Pantry: Curried Carrot Soup

Like so many recipes “discovered” over the pandemic, this one uses what’s on hand. Thus, feel free to tweak it using your own ingredients. Ingredients: One large red onion 16 ounces (450 grams) baby carrots, or regular carrots, if preferred 16 ounces (450 grams) new potatoes Three tbsp sesame oil Three tbsp olive oil Cold…

Some Thoughts about Bouillon and Soup Starter

Bouillon days at my house function as a sort of kitchen organization adventure. I start with the refrigerator, pulling out vegetables that are past their prime, and arrange them on one of my apartment’s three postcard-sized counters. Any vegetable that’s yellowing, wilting, or softening is part of this move out of the fridge. This helps…

Pandemic Pantry: Curried Chickpeas and Potatoes

When you have a bunch of leftovers in your pantry, making a medley can be a great way to use them up. Spiced with ginger, garlic, and whatever curry powder or mix you happen to have on hand, this hearty recipe works well over a bed of brown rice. Prep time depends on the consistency…

Pappardelle with Mushroom Cream Sauce

I am definitely one of those people for whom cheese can improve an otherwise hopeless day. Add a quick béchamel and some succulent mushrooms, and dinner can form the basis of much needed self care. And in 2020, we can all use some more options for de-stressing and clawing back some comfort from a world…