March 27, 2009 by Micha
Hey gang -
I’m long overdue to write this post, but I really have been meaning to do this for a while. Obviously, I’ve been a slacker about getting you new recipes and photos. There are good reasons, I promise.
The main reason (which many of you know already) is that I am preggy – we are expecting our first baby at the end of August!
Of course, life never hands you change in easy to chew pieces. As such, there have been a few other (less exciting or fun) big changes going on in our lives that have been sapping me energetically.
I think about posting, but I haven’t really been inspired lately. Honestly, I can’t stand the sight of greens lately (gasp!) and have been eating a lot more pre-prepared or easy to prepare foods (double gasp!). I know I’ll be back at some point. Perhaps (and hopefully) before the baby is born. I also know things will be a bit more sporadic for a while until we get our footing again. Thanks for bearing with me!
-Micha
Posted in Uncategorized | 4 Comments »
January 26, 2009 by Micha
To continue the citrus theme, I’ve got a grapefruit recipe for you this week. After requesting suggestions in my last post, Dear Cousin Shiela gave me a rough outline of a recipe that she is fond of. The original recipe comes from Moosewood Restaurant Low-Fat Favorites. I don’t have this book, however, so I sort of winged it based on Shiela’s description.
I prepared the dressing first, and separately, so it would be ready to go once the rest of the salad was. Overall, I think I put too much garlic in the dressing, so the ingredient list below reflects a more toned down version. You’ll probably have left-over dressing for use in other yummy salads.
I used a bunch of Bordeaux Spinach that I got in my CSA share and it was yummy and added some color. Of course, I think the original recipe probably utilized plain old green spinach. We had this for lunch with some fresh bread and brie – the combination of bitterness in the salad (grapefruit, garlic and spinach) and the slight sweetness of the bread and brie was divine.
Grapefruit Avocado Spinach Salad
- 1 grapefruit, sectioned and cut into smaller pieces
- 1 avocado
- 1 bunch spinach
- 1 clove finely chopped garlic
- 1/2 c extra virgin olive oil
- Salt and pepper to taste
Mix together the olive oil, garlic, salt and pepper to make the dressing. Set aside. Toss together salad ingredients and drizzle with dressing.
Tags: avocado, cold, cooking, food, garlic, grapefruit, healthy, Lunch, salad, savory, spinach
Posted in No heat needed, Salads, Vegetarian, recipe, savory | 11 Comments »
January 12, 2009 by Micha
When I start thinking about favorite yearly events I always come up with two related to our lovely little lemon tree. The first, in spring when the tree is in bloom. That heavenly, intoxicating citrus bloom smell. I can hardly wait! The second, early winter when the lemons from our tree (and all the other citrus, for that matter), are ripe and ready to be enjoyed.
Several years ago, when we were living in Seattle, I encountered my first lemon tree in bloom at a nursery. Right then and there I decided that I would someday own a lemon tree. I may have to build a green house, but I would own a lemon tree. As such, when we moved to Tucson getting a lemon tree was a no-brainer.
We have a dwarf Meyer Lemon, which produces some of the most fragrant decadent fruit you can imagine. It’s a cross between a lemon and an orange, so it’s slightly sweeter than a straight lemon. We actually only got one lemon off of the tree this year (apparently citrus trees cycle up and down with their abundance of production). Because Meyer’s are so perfect for lemonade, I saved ours for that purpose.
The lemons for these bars came from next door. Our neighbors Malcolm and Barbara were lovely enough to plant a full-sized lemon tree next to the wall we share. It’s still small (they only put it in last year), but it produced a copious amount of lemons this year. Because they won’t be back in town until mid-February, we took the liberty of rescuing what lemons we could reach to save them from an ill fate. So, thank you Malcolm & Barbara!
It is already starting, but soon there will be more citrus than we can consume. The folks on the other side of us have an orange and a grapefruit. They usually take care of the orange but always have lots of extra grapefruits. Hmmm…grapefruit bars? If you have a yummy grapefruit recipe, please share 
For now, I’m thrilled to have these Lemon Bars to wash away any cold-weather blues we may have been feeling. The dough that makes up the bottom of the bars is basically a shortbread, the top essentially a custard or curd, if you like. I sweeten the custard/curd with honey instead of regular sugar because I love the way lemons and honey go together. These bars are bright and tart, but not too tart. They taste like lemons in the best possible way!
Lemon Bars
- 1/2 lb unsalted butter, room temp (16 T)
- 1/2 c sugar
- 1/4 t almond extract
- 3 c all-purpose flour, divided
- 1/8 t kosher salt
- 7 large eggs
- 1 c honey
- 2 T lemon zest
- 1 c lemon juice, fresh squeezed
- powdered sugar, for dusting
Preheat your oven to 350° and greasing a 9×13 baking dish.
Cream together the butter, sugar and almond extract. Gradually add in 2 c of AP flour and all of the salt. Press the resulting dough into your baking dish. It’s likely that the dough will get really sticky, more so the warmer your hands are. If it’s hard to work with, stick the dish (dough and all) in to the fridge for a few minutes to help it firm up. It will be a lot easier to work with once it’s chilled. Prick the dough with a fork once it’s all pressed into the dish.
Bake the shortbread bottom at 350° for 25 minutes, until it begins to brown around the edges. Remove from the oven and set on a wire rack to cool.
Beat together the eggs, honey, zest, juice and remaining 1 c of AP flour.
Pour the curd mixture over the shortbread and bake (still at 350°) for 25-30 minutes. You want everything to be firmly set before you pull it from the oven – no jiggling. I baked mine for 30 minutes, but you oven could run hotter, so check at 30.
Cool completely and cut into squares or triangles, depending on your preference. I used my dough scraper, sprayed with cooking oil, to slice even bars. Dust with powdered sugar before serving.
Tags: Baking, citrus, cooking, eggs, food, honey, lemon bars, lemon squares, lemonade, lemons, sugar, sweet, zest
Posted in Baking, Dessert, Vegetarian, recipe, sweet | 15 Comments »
January 5, 2009 by Micha
Early last fall one of my coworkers surprised me by bringing in two large buckets filled with mesquite pods she had collected from her property. She knew that I have a baking habit and thought I might be able to use the pods. All I had to do was take them to get ground into flour/meal. In Tucson we have a great organization called Desert Harvesters who set up at several locations around town in the fall to grind mesquite pods. Sadly, I managed to miss two different weekends when they had set up to mill the pods. In the end, the lovely pods that I had been gifted became infested with some sort of bug while sitting in my garage. I can not tell you how wasteful I felt. I had such a great opportunity, and I blew it.
Fortunately, acquiring mesquite flour isn’t terribly difficult in Tucson. Mesquites are the most common shrub/tree in the desert Southwest. The pods, ground into a flour or meal, have been a part of local cuisine for hundreds of years. In fact, several studies have show that, like many other desert foods, the sweetness of the meal is deceiving. In truth, mesquite flour can be wonderful for controlling blood sugar levels. Obviously, this is a boon to people with diabetes, but I think it’s really great for all of us.
I picked up some flour from my beloved Native Seeds/SEARCH. It is also available here, here and here. It’s a little pricey, but is used in smaller quantities and in combination with regular flour.
These pancakes have no sugar in the batter. In the picture, they are show with honey as a topping. For the gluten-free folks out there, just substitute your favorite gluten free flour mix for the all-purpose portion of this recipe and you’re all set!
Mesquite Flour Pancakes
- 1 2/3 cups all-purpose flour
- 1/3 cup mesquite flour
- 1/3 teaspoon salt
- 1 teaspoon baking powder
- 2 cups milk, maybe slightly less
- 2 eggs, well-beaten
- 1/2 stick butter, melted
In a large bowl sift together the all-purpose flour, mesquite flour, salt and baking powder.
In a separate, smaller bowl whisk together the eggs, butter and milk. Add the wet ingredients to the dry ingredients and mix until just combined. There will probably be some lumps, but if you mix too much your pancakes will get tough.
Pour your batter onto a hot , lightly greased skillet in 2 T increments for silver dollar sized pancakes or in 1/4 c dollops for full-sized pancakes.
Serve with warm honey, maple syrup or fruit preserves.
___________________
UPDATED 1.7.09:
Check out Peter’s comment below if you are planning to make these gluten free. The picture below is his and shows the difference between waffles with mesquite flour subbed in using his method and plain GF flour waffles (looks like moslty just color to me). He offers some experience with GF flour mixtures that I don’t have, hopefully it helps!
Tags: Breakfast, cooking, diabetic, food, gluten free, griddle, healthy, honey, mesquite, pancakes, skillet, Stovetop, syrup
Posted in Breakfast, Stovetop, Vegetarian, recipe, sweet | 5 Comments »
December 31, 2008 by Micha
I was recently blessed with A LOT of fresh dill as part of my weekly CSA pickup. I know most of the rest of the country is buried in (or melting out of) snow. I know, a fresh herb seems out of the question for you all. I guess this is one of the good sides of Tucson. Talk to me in June or July…I’m sure we’ll be able to find something for you to hold over my head…
Anyway, my dear friend Kim makes a fabulous dill bread that is yeasted, but has a very wet dough, so it’s really kind of like a quick bread. I wanted to try and create the same delicious dill flavor, but in a straight-dough yeasted loaf. I started with this recipe from King Arthur Flour (one of our standard favorite loaves) and changed things around quite a bit.In the end I was VERY satisfied with the result. So were Dylan and Kim
Yeasted Dill Bread
Sponge
- 1 c lukewarm water (8 oz)
- 1/2 t instant yeast
- 1 1/4 c bread flour
- 1/4 c white whole wheat flour
Dough
- all of sponge
- 1 c fresh dill, chopped (~2 oz)
- 8 oz plain yogurt
- 1 1/2 t salt
- 1/2 t instant yeast
- 1 1/4 to 1 1/2 c bread flour
- 1 1/4 to 1 1/2 c white whole wheat flour
Mix together the sponge ingredients and let sit covered, at room temperature for 3 to 12 hours. The longer you let it sit, the more interesting and complex the flavor of your loaf will be, but you can definitely do a short fermentation and still have a yummy loaf.
Once you are done fermenting, stir down the sponge and mix in the dill, water, yeast, salt and flours. You’ll probably do best if you add the flour in 1/2 c increments. You’re shooting for half bread, half white whole wheat flour, so keep that in mind when you are adding in flour.
Knead for 5 minutes (at speed 2 in a stand mixer). Let the dough and gluten rest for 10 minutes and then knead 5 more minutes.
Place the dough in a lightly oiled bowl and let rise 1 hr, or until doubled in size.
Deflate the dough and shape into whatever form you’d like. I’m a fan of free-form round loaves (often called Boules) because they are really easy. For the batch I photographed here I actually made 2 Boules.
Let the shaped loaf (or loaves) rise again for 45 to 90 minutes. I usually check after 45 because it’s always pretty warm in Tucson. Be sure to start preheating your oven to 475° about half-way through your expected rise time!
About 10 minutes before you’re ready to bake fill a shallow dish (Pyrex baking dishes work great) with about 1 inch of water. Set on the very bottom rack in the oven.
When your dough is ready to bake, turn the temperature in the oven down to 425° and insert the loaves. If you have a baking stone, I reccomend using that. Set the loaves on an upside down baking sheet.
Bake for 15 minutes. CAREFULLY remove the pan of water. Continue to bake for an additional 10-15 minutes, until a tap sounds hollow.
Remove and cool on a wire rack for (if you can) at least 2 hours.
One more thing…I’m submitting this bread for this week’s YeastSpotting over on Susan’s Wild Yeast Blog.
Tags: Baking, bread, Breads, cooking, dill, dough, flour, food, loaf, savory
Posted in Baking, Breads, Savory Breads, Vegetarian, YeastSpotting, recipe, savory | 17 Comments »
December 28, 2008 by Micha
And the challenge this month is…
A French Yule Log!!!
This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand.
(If you are not fluent in French, as I am not, you may want to consider Google Translator for some of the above links.)
Holy Yikes! That was my first reaction after I read the recipe. What have I gotten myself into? And, now that I have coerced my darling sister to join Daring Bakers as well, what have I gotten us into?
I mean, this was not like any of my previously completed challenges. Éclairs? Scary but, as my first challenge, really exciting. Lavosh crakers? Pizza? Holy heck, the complexity of this dessert was making my head spin.
This month’s challenge made me realize that I’m really starting to benefit from my habit of procrastinating until later in the month by taking in what other bakers share in the forums before I start. Seriously, I don’t think I would have been able to jump the stun hurdle without a little reassurance that others had successfully done this! Many, many thanks to those who took on the challenge before me and posted their experiences in the forums!
As it turns out, none of the individual components of the French Yule Log are all that difficult. The challenge is in reading through the long recipe and discerning the timing and order in which components should be made. I even found that within the recipes for each part I benefited greatly by planning everything out before I executed the first step in the recipe. Preparation is king.
Because the recipe for this Yule Log is very, very long, I won’t post it all here. Below, in order of the layers from top to bottom are the components I prepared (we had some leeway here). If you’d really like to try this at home, shoot me an e-mail. I’ll happily share the recipe with you.
- Almond Dacquoise Biscut
- Dark Chocolate Mousse – between all the layers
- Vanilla Creme Brulee Insert
- Pecan Praline Crisp Insert
- Chocolate Cinnamon Ganache
- Almond Dacquoise Biscut
- Chocolate Icing with Almond
If you look closely at the picture, you can see that my Yule Log was still not completely defrosted when I cut into it. I had let it defrost in the refrigerator for a hour before having it at room temperature for 15 minutes, but that was clearly not enough. I recommend an hour and a half in the fridge, unless you like these types of things pretty solid.
Overall, this was a complete hit with everyone who partook. It was definitely a challenge for me to make, as many of these components were completely new to me. I was scared, but I overcame my fear and just went for it. In the end, everything worked out – and that’s what Daring Bakers is all about!
Tags: almonds, Baking, butter, chocolate, cinnamon, creme brulee, dacquoise, Daring Bakers, Dessert, eggs, food, french yule log, frozen, ganache, mousse, praline, Stovetop, sugar, sweet
Posted in Baking, Daring Bakers, Dessert, Stovetop, sweet | 19 Comments »
December 24, 2008 by Micha
Every year, without fail, we receive a box of Harry and David Royal Rivera Pears. Sometimes we get two. One year we even got three! They are the most delicious pears in the world, but we can only eat so many between the two of us!
Because we find ourselves faced with too many pears, I keep my eyes open all year long for recipes that involve them. This year, I came across several gingerbread/pear combo cakes. After perusing a few of them I came up with this cake.
There isn’t too much sugar in this recipe and, while I really liked the level of sweetness, Dylan said he would have liked it sweeter. If you do want a sweeter cake, sprinkle some brown sugar in the bottom of the pan (on top of the parchment) before you lay the pears down. Overall, I think it’s a welcome treat that won’t push you over the sugar edge, which was a good thing for me!
Upside-Down Pear Gingerbread
- 3-4 pears, peeled, cored and sliced in 1/8 segments
- 1 1/2 c white whole wheat flour
- 1 1/2 t ground ginger
- 1/2 t ground nutmeg
- 1/4 t ground cloves
- 1/8 t salt
- 1/2 t baking soda
- 1/3 c sugar
- 1/4 c butter
- 1/3 c molasses
- 1 egg
- 2/3 c milk (I used 2%)
Line the bottom of a 9″ spring form pan with parchment paper. I did this by removing the bottom and tracing it onto the paper. Then I cut out my circle.
Lay your pears in the bottom of the pan. Try to cover all of the space in the pan, if you can.
Sift together the flour, ginger, nutmeg, cloves, salt and baking soda. Set aside.
Cream the butter and sugar together. Add the molasses and the egg and beat well.
Add 1/3 of the dry ingredients to the sugar/butter and mix in gently. Add 1/2 the milk and continue to mix. Add the second 1/3 of the dry ingredients, followed by the remainder of the milk. Finally, add the remaining 1/3 of dry ingredients and mix until just combined. Your batter won’t be especially runny.
Spread the cake batter evenly over the pears. Bake at 350° for 50 minutes, or until a toothpick inserted in the center comes out clean. Serve with whipped or ice cream.
Tags: Baking, butter, cake, cooking, Dessert, eggs, flour, food, ginger, gingerbread, sweet
Posted in Baking, Dessert, Sweet Breads, Vegetarian, recipe, sweet | 7 Comments »
December 23, 2008 by Micha
There is no doubt that Dylan and I have always been keen on spice. We love many different kinds of ethnic foods and often feel the spicier the better. I say “often” instead of “always” because there are times that this has come back to bite one of us in the butt. One particular instance, early on in our relationship, has nothing to do with this recipe, but it’s funny and will hopefully transport those who are snowed into their caves to a different place. Hopefully.
For our honeymoon we spent a couple of weeks on the island of Hawai’i (the Big Island). We chose the location partially because we have relatives there and partly because neither of us had been and we were intrigued by all of the different environments on this one island. Plus, it was a lot cheaper than flying to Fiji or Thailand or something. We had a budget to work within.
When our plane first landed, after a layover in Honolulu, we were shocked. Shocked by the alien moon landscape. Amazed by how relaxed the airport was. The airport in Kona is pretty much completely open-air. It’s also not very big. We grabbed our bags and high-tailed it to our B&B.
Our travel plans involved staying in various locations on the island for a few days. As we moved though our trip, we talked to locals about places that lay ahead of us. What should we do? Where should we eat?
By the time we were heading to Volcano Village, right outside Hawai’i Volcanoes National Park, it was clear that there was one specific eating establishment that had to be on our itinerary. Thai Thai Resaurant.
It was my birthday and a somewhat special dinner out as part of our honeymoon. We were seated at a small table in this pretty small restaurant. Other tables were in near proximity to ours, but it added to the atmosphere. We ordered. What, I can’t remember, but I do remember that I ordered my dish medium spicy. I’m not sure why I did, as I usually order spicy, but somehow I felt I should be more cautious. Dylan, on the other hand ordered from the extreme spicy end of the spectrum, Thai Hot. That’s right, your spice level choices were mild, medium, hot and Thai Hot.
My dish was perfect. As I sat across the table from Dylan I realized that his, on the other hand, was a bit too much. He was quickly losing the ability to hold a conversation and eat his meal. His forehead was sweating and his face was turning red. I had never, never (and haven’t since) seen this reaction from him. Ultimately, he couldn’t finish his meal and had it boxed to take back to our B&B.
Before we left the restaurant a new couple was seated next to us. They both ordered their meals Thai Hot. We tried to warn them, but they would have none of it. As we left Thai Thai we wondered how their meal experience would be. They seemed pretty confident about their spice tolerance but, then again, that was how we had felt too…
As I mentioned before, the story really had nothing to do with this dish. Well, the fact that there are spices in this dish is a corollary, but it’s not spicy per se, so that’s about the only match. The Thai food we had was all about setting your mouth on fire. Khombi Tarkari is an Indian dish, not Thai, and creates a balance of beautiful flavors and spices in your mouth. The recipe is another that we have cooked out of Julie Sahni’s Classic Indian Vegetarian and Grain Cooking.
If you like mushrooms, you’ll want to try this. We ate the mushrooms on their own as a side, but she suggests also eating them wrapped in a bread as a snack or tossed in a pilaf for a simple dinner.
Khombi Tarkari (Spicy Mushrooms with Ginger and Chiles)
- 3 T peanut oil
- 1 c onion,chopped
- 1 T ginger, chopped
- 2 t garlic, minced
- 2 hot green chilies, minced
- 1/4 t tumeric
- 1 1/2 lb mushrooms, cleaned and cut into 1″ pieces
- 1/2 t coarse salt
- 1 t cumin seeds, roasted and crushed
- 1 t lemon juice
- 2 T chopped fresh coriander (cilantro) for garnish
Start by measuring out all of the spices and setting them aside.
Heat the peanut oil in a wok or large frying pan over medium-high heat for 3 minutes. Add the onion and cook, stirring, for 3 more minutes. Add the ginger, garlic and chilies and cook for 2 more minutes.
Add the turmeric, mushrooms and salt. Cook, turning the ingredients, until all the moisture released by the mushrooms begins to evaporate and the mushrooms begin to fry (about 15 minutes).
Lower the heat and sprinkle on the cumin seeds and the lemon juice. Mix well and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).
Turn off the heat and serve warm sprinkled with the chopped fresh coriander.
Tags: cooking, ethnic, food, garlic, ginger, indian, mushrooms, onion, onions, peppers, sauté, Stovetop, Vegetarian, wok
Posted in Stovetop, Vegetarian, Veggies, savory, spicy | 1 Comment »
December 18, 2008 by Micha
I am honored and excited to announce that today’s post is part of Andrea’s Off the Shelf series over at Cooking Books!
Andrea’s blog features delicious recipes she has prepared out of a wide variety of cookbooks. I first discovered her space on the web through a mutual interest in Pflaumekuchen. A few internet exchanges later we learned that we actually went to the same college – it sure is a small world! Andrea makes such a wide variety of interesting, unique and tasty recipes that I look forward to each of her posts. This is my attempt to fit in on her site!
The book I am cooked from, Kurt Beecher Dammeier’s “Pure Flavor,” is one I picked up this past summer when we were up in Seattle visiting friends. The moment I saw this recipe I knew I wanted to try it – and this was the perfect excuse!
Please click through to Andrea’s blog to read the post for this yummy and unique “Lasagne!”
Tags: Baking, beets, cauliflower, cheese, cooking, food, lasagne, layers, onion confit, vegetables
Posted in Baking, Dinner, Guest Post, Sides, Vegetarian, Veggies, recipe, savory | 5 Comments »
December 15, 2008 by Micha
Today was one of those hectic days. We’re all having them right now, as we struggle to get an ever-growing list of things done. I thought I had started out well by really limiting all of the things I planned to do this season. I especially limited the shopping. Many people who usually get store-bought gifts will be receiving something homemade this year (they usually get something homemade too…I’m just finally cutting out the store-bought part).
While this approach has saved me countless headaches (I HATE going to the mall, especially this time of year), it has cost me dearly in time. Yes, it’s enjoyable to make things like cookies and candy. The whole production line scenario, though, can be daunting. Especially about half way through when your blood sugar hits rock bottom because you’ve forgotten to eat lunch. Again.
I’m happy to report that I am finally all the way through! Today I busted my butt to get all of our packages packed and then took them all to the post office (along with our dolly, so I could wheel them in). $90 in postage later a huge weight has been lifted. No more hustling, at least for 2 days…when I start putting stuff together for neighbors. Sigh.
Oh, you’re still stuck on that $90 in postage, you say? Well, I guess the only explanation is that none of our family lives here with us. Everything must be sent off in brown paper packages. Frankly, I am just glad to have it all out the door. The cost won’t really hit home until I balance the budget next month!
Anyway, after running around all day today I needed to whip up something pretty quick but also satisfying for dinner. With the pressure cooker method for the beans, this took about an hour total (plus the time the beans soaked during the day, I assumed I’d use them in something for dinner). If you used canned beans, or had beans pre-cooked on hand, you’d be moving at an even speedier pace.
Cannellini & Chard Soup
- 4 c cannellini beans, soaked (about 2 c dry)
- 1 t garlic powder
- 1/2 t black pepper
- 1 T olive oil
- 2 qt chicken stock
- 1/2 oz dried mushrooms
- 12 oz spicy Italian sausage
- 1 bunch collard greens (about 12 oz)
- 1 yellow onion
- 3 T salt
If you’re cooking your beans in the pressure cooker, put them in, along with the garlic powder, black pepper, olive oil and enough water to cover them with 2 inches of liquid. Cook for 5 minutes at high pressure and then let the steam escape naturally by just turning off the heat source. This will take about 45 minutes from start to finish.
While the beans are cooking, heat your stock in a large soup pot and submerge the dried mushrooms in it so they have time to soak. I used a small bag of dried mushrooms I picked up at Trader Joe’s. I’ve also seen dried mushrooms at other chain grocery stores and in a HUGE tub at Costco (which I may purchase someday, when I have $15 to spare, just so I can get at the chantrelles in there).
Rinse and chop your collards into ribbon slices. Set them aside.
Slice the sausages into thin slices as well. If you are using uncooked sausage, cook it. I used a pre-cooked Spicy Italian Chicken Sausage from TJ’s, so all I did was slice and toss.
Slice the onion up into thin strips. Sauté the onion in a hot skillet until it becomes translucent.
Your beans should be finishing up about this time (unless you are a much faster and more efficient sous chef than I am). Rinse the beans under cool water until the runoff is mostly clear.
Add the beans, chard, onions and sausage to the soup. Add the salt, to taste. You may need more or less depending on whether you are using a low sodium or no sodium stock, or not. I waited to add the salt until near the end so the mushrooms wouldn’t soak it all up.
That’s it! Salt and pepper to taste. This pot of soup will serve 6 adults, or 2 with lots of leftovers.
Mmmm. Leftovers.
Tags: beans, cannellini, collard greens, cooking, food, mushrooms, onions, Pressure Cooker, sausage, simmer, soup, Stovetop
Posted in Dinner, Lunch, Pressure Cooker, Stovetop, savory | 4 Comments »
