RECIPES

THE KITCHEN IMP MAKES FALAFEL!

19 November, 2013 0 comments Leave a comment

The first falafel experiment was delicious. Delicious, but u.g.l.y. it had no alibi. None whatsoever. The falafel themselves were crunchy on the outside and tender on the inside. Read more

SUMMER PERFECTION

19 November, 2013 0 comments Leave a comment

Summer brings many, many joys. One of the foremost for me is sitting on my deck with family and friends with the waning light of day filtering through the trees. Read more

PORK IN A BOWL ROCK 'N ROLL

19 November, 2013 0 comments Leave a comment

The 'Out of Ideas' Dinner

Okay. You’re out of ideas. It’s a weekday and that extra bunch of carrots isn’t going to turn itself into a complete meal. Read more

COCONUT-GINGER SPINACH with Ras el Hanout

19 November, 2013 0 comments Leave a comment

How to turn, “No, I really want to like spinach, but…” into, “Whoa! This is delicious!”

My argument with cooked spinach grew out of its somewhat – how do I put this? – squeaky or tannic characteristics. Read more

SQUASH SOUP WITH APPLE AND SAUSAGE

19 November, 2013 0 comments Leave a comment

Squash Soup with Apple and Sausage

1 medium onion, chopped
4 cloves of garlic (~3 tablespoons), minced
1 large acorn squash (about 1½ pounds) that you’ve baked (see above)
1 small or medium apple, diced
2–3 cups of chicken broth
½ pound of chicken sausage, cooked and chopped into small pieces
2 tsp Kitchen Imp dukkah
1½ Tbsp olive oil
 
Heat the oil over medium-low heat in a soup pot. Add the onion and sauté for 5 minutes. Add the garlic and cook, stirring, for another minute. Add the dukkah and continue to cook for another 2 minutes, until the spices and onion and garlic start to stick to the pot. Add the apple and 2 cups of broth. Add the squash and simmer for 15 minutes. Purée soup in a blender or with a stick blender. Return to pot and check the consistency. Add more broth if you’d like a thinner soup. Add the sausage and bring the soup back up to a simmer briefly. Taste and correct salt and pepper. 

Eat with a green salad with a light vinagrette, toasted pecans, and pears.

CURRIED SQUASH, APPLE & CORN SOUP

19 November, 2013 0 comments Leave a comment

Friday Night Soup

It’s Friday night and we don’t really have a kitchen. We have a stove and a fridge, and we have a utility sink on the deck. Read more