December 27th - Time for Vegetables!

It's that time of year when we start to crave something healthy, after a long winter's night of holiday binging and sugar rushing. Our Roasted Vegetable Soup (p. 62) is just what the doctor ordered!

The recipe can be altered to fit whatever is in your fridge. Here is what my vegetable drawer had to offer this morning - carrots, sweet potatoes, peppers, a Japanese eggplant (leftover from my recent Thai green curry obsession) and tomatoes. Just roast them all up with some olive oil, salt and pepper, then blend them with chicken broth and you're there. Our recipe has cream or half and half added to give it some richness, but you won't miss it. So simple, delicious and nutritious. Happy Healthy New Year Eating!

Our Sourdough Love Affair Continues...

Best Neighbor Gift ever! If you haven't made our Amazing No-Knead Sourdough bread yet (p. 40), YOU HAVE TO TRY IT, and while you're at it, make an extra loaf for your neighbor. It takes all of 30 seconds to mix together and the finished product is more delicious than anything you'll find at the grocery store! This time of year, when plate after plate of sweet treats and goodies come knocking at your front door, wouldn't you love to get a warm, crusty loaf of sourdough bread instead? I seriously would - because it would solve my issue of what's for dinner after a day of craziness :)

I am proud to say that in the past year or so, I successfully used an entire 50 pound bag of bread flour making this bread for my family and others. The flour cost me $13.49, and I figure I was able to make 75 loaves!!! Since the only other ingredients are yeast (only 1/4 teaspoon per loaf), water and salt, this bread costs less than 25 cents to make...and it is every bit as delicious as those $4 loaves of artisanal sourdough at Whole Foods. So when you need a break from the sweets, bake some up this holiday season! Merry Christmas!

Pumpkin Curry Soup

This is the time of year for warm, delicious comfort food - and what a bonus when amidst all the season's busyness, it is a super simple, quick recipe! You can throw our Pumpkin Curry Soup (p. 67) together in well under 30 minutes, and if you're having guests, they will think you slaved over the complex flavors. We love to spice it up with a little Sriracha or sweet chili sauce (we highly recommend Mae Ploy's Sweet Chili Sauce - available on many Asian aisles or Asian grocers). The recipe suggests toasted pumpkin seeds, but we've found it is equally delicious with a few sunflower kernels sprinkled on top. Enjoy!