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Miso Tahini Soup

Miso Tahini Soup

Maybe I’m getting old. (But will forever want to draw at the kids’ table.) Maybe I had one too many Friendsgivings + Thanksgivings this year. (Forever thankful.) Maybe I just like soup best as December rolls in.

Likely it’s all of these and more – but regardless, I was ready to pass on all T-day leftovers this year. Another scoop of stuffing? No thank you.

Soup me, please.

Turnips

I was ready for a meal like this before the weekend even arrived. And whether you still need a few more days or not to reach that point, this remains one of my favorite cleansing, warming meals as the cool winter days set in.

It’s earthy. Light. Yet full of flavor that satisfies you within just one bowl.

I stumbled upon the recipe over on 101 Cookbooks after doing a quick Google search for turnips. They are still an item that leaves me clueless sometimes. (Although, lately I’ve learned a fast roast in the oven does wonders on the beauties.)

Miso Tahini Soup

This was first whipped up for a small gathering of friends, and again soon after in the week that followed. I look forward to utilizing the soup as the hefty holidays continue to roll forward.

Feel free to play around with the veggies you put into the pot. We did a steamed eggplant version the other night, which was wonderful. Just be sure to leave out anything too overpowering. There’s a delicateness to this soup that you won’t want to lose.

Turnips Continue Reading…

Quick Spring Eats

Spring so far has been more about cleaning than cooking. It’s been all about salad days — Mac DeMarco included. Morning runs — some in shorts and a t-shirt!(!!)  And quick, unplanned dinners. It’s been about leisurely minutes spent outside, explorations with friends, and cleaning my psyche. (I hope you didn’t think by cleaning, I meant my apartment. Currently, my laundry’s flooding my room, and likely covering up the dust that’s swimming down beneath it. Hey – that could be considered laundering the floor though, right?)

Sometimes, when spring calls, you’ve just got to shift your priorities a bit and soak up all that sun that bright sky is shining down. However, that doesn’t mean turning your diet to crap. Short on time certainly doesn’t mean pizza night should be every night.

Let's eat

For Lunch/Dinner: When you can have a few quick and easy recipes up your back sleeve, your spring cleaning will feel so much more CLEAN. As I said, I’ve been doing a lot of salad. Raw greens are my go-to, largely because their heartiness can take on a lot, and because they’re easy to make a meal out of. Add grains. Add beans. Maybe add herbs or cheese. Add nuts. Add other veggies. Definitely add avocado. Create a salad that feels like much more than a salad, so you can feel both healthy and excited. The best part? When you start with a base of raw kale or collards, you can make a huge bowl on Sunday night, and have something already made you can munch on all week. Throw this Tahini Dressing on it, and you’ll be golden.

Chia Overnight Oats

For Breakfast: If you’re like me, and you’ve been using the spring weather to get up early and bike/run/read/whatever — or if you’re not, perhaps consider doing so; it feels great  — it’s ideal to have a breakfast that’s both energizing and quick. I HATE rushing around in the morning. It starts my day off on a stressed out note. But when going for a run in the morning, I can’t say I love waking up extra, extra early either. My solution? Have breakfast prepared the night before.

Here’s where overnight oats comes in. I’ve definitely featured a few of these recipes before on my blog. I’m still eating it on the regular, and am still loving how satisfying it is. Plus, it’s made in advance so you literally need just one minute in the morning to pull it out of the fridge, top it with nuts, and drizzle maple syrup on top — leaving all your other morning minutes to relax and fuel up. See below for the recipe to my latest chia seed rendition.

Curried Ketchup Cabbage and Potato Stir-Fry

For Lunch/Dinner: Another go-to is breakfast-for-dinner. Pack your breakfast with veggies, and this becomes an incredibly quick health-for-your-buck kind of meal. My breakfast of choice this past week? Eggs a la Curried Ketchup Potato Cabbage Stir-Fry.

There’s a beer garden in Philly that turns simple snacks into memorable menu items solely by the curried ketchup they offer on the condiments table. I’m pretty sure all they do is add a little curry powder to regular store-bought ketchup – which is what I do with my potato/cabbage breakfast-for-dinners.

There’s no set recipe here. Dice 1 large onion and 1 large potato, and saute in some olive oil until the onion is caramelized. Meanwhile, slice up about 1/2 head cabbage. Add 1/4-1/3 cup of ketchup to the pan, along with a palmful of curry powder. Stir, and then add the cabbage. Add a splash or two of apple cider vinegar, and cook over medium heat. If cabbage begins to stick, add 1/3 cup of water, and cover pan with a lid. Finish cooking until cabbage is tender, 8-10 minutes in total, adding a few red chili pepper flakes if you want it spicier. Top with a pan-fried egg, and serve.

Don’t worry. I’ll be back to cooking up slightly more elaborate meals pretty soon once the novelty of spring wears off. And if that doesn’t happen, then the abundance of early season veggies on their way is bound to get me back in the kitchen. I’m getting antsy just thinking about it.

What’s your favorite spring meal? Or your favorite quick meal to make?

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