Quinoa is known in many Ashkenazic Jewish households for one reason: Pesach. The healthy, sort-of-grain plant is actually a seed, and it is neither chametz (leavened) nor kitniyot (grains and legumes – including rice, peas and beans), meaning they can be used on the food-challenged holiday (according to most rabbis).
I’m on a soup kick lately - from butternut squash to mushroom barley, and now potato leek. I can’t help it – just five minutes outdoors lately and I’m begging to wrap my hands around a steaming bowl of soup – if only to thaw them.
Luckily this potato leek soup serves an even better purpose than finger defrosting – it will heat you from the inside out as it fills you up.
I love the classic potato latke. It might be one of my favorite foods of all time. And as the old saying goes – if it ain’t broke, don’t fix it. So I prefer to think of this as a completely different dish, a way to try out new flavors and combinations – after you’ve already had your fill of the traditional potato pancake.
You might still be full from yesterday’s feast. But if there’s any room left in your stomach, and any pumpkin puree waiting around in the fridge, bake up these cupcakes and you won’t be disappointed.
Pumpkin puree in a can is a pretty ubiquitous product, but I figured it would be way more fun to make it from scratch, so I lugged home a 5 pound pumpkin, sliced it up and roasted, scooped out and pureed the flesh. I can’t say I endorse making your own pumpkin puree as a time-saving method, but it was certainly an experience.
Last week I shared a recipe for stuffed acorn squash, and this week I’m back with another way to enjoy one of fall’s greatest contributions to the dinner table – squash – with butternut squash soup.
When I was a kid, I was pretty much convinced that there was only one soup in existence: chicken soup. Thankfully today I’ve broadened my horizons a little, and developed a strong appreciation for sitting down to a steaming bowl of soup after a cold day. Especially one as easy and flavorful as this.