I’ve got a confession that might put my marriage in jeopardy – I’ve been carrying on a long and torrid affair…with soup. For years, I’ve been engaged in an intensely passionate side relationship that borders on obsessive. I wade with my love in a deep river of emotion and in the immortal words of Emma Thompson “true love lasts a lifetime.” (Extra points to anyone who can identify what movie that is from.)
Soup season is tragically coming to an end. As the temps pick up, making a big steaming pot of anything is sadly losing a bit of its allure. I’m not sure how many recipes I write up that consist of me entertaining friends on the fly and having to utilize what’s readily on hand. It’s a reoccurring theme on Roxie Ginger and really why would this be any different? Continue reading
During our jaunt through London we came upon a restaurant that advertised a sweet potato and cilantro hummus. Unfortunately, we were not able to try the dish due to a persistent and insatiable desire for Sunday roast; you only have so many meal opportunities when you’re on vacation. Still, I thought it sounded interesting enough that I wanted to try and see what we could do with these flavors at home.
I had originally wanted to make this as the filling for a “quesadilla” using red peppers, but I couldn’t get the texture quite right. You need the crunch of the pepper to make the quesadilla concept work, but the flavor of the roasted red pepper is required to create the best taste. Unfortunately, roasting the pepper means no more crunch. The compromise I found was to add the red pepper to the hummus and serve with crunchy crudités. The flavors together work in almost perfect harmony. Yes, it’s a simple recipe, but who says that easy can’t be tasty, too?
Today I woke up feeling a bit under the weather, and I needed something filling without being too overpowering. The perfect meal in a time like this is some good ole’ fashioned baked beans and rice. I suppose this would be considered peasant food, and there is nothing wrong with that. This batch of delicious requires nothing fancy, no long grocery list, and not a ton of standing up in the kitchen time. As Davis mentioned mid-meal, this also accidentally filled our vegan dish requirement for the week. You can make the beans from scratch, but in a moment like this, I felt a jar of canned white beans did the trick just fine.
Aside from feeling a bit ill, I have been recently a craving salad like nobody’s business, so I had to have one of those to round out the meal. I’ve never been very good at making salad dressings; it’s a skill that I’ve been working on improving and have to say this one turned out brilliantly. Adding white wine to the dressing and red pepper to the salad provides the tie in to the baked beans and rice, keeping the flavors relatively consistent. Similarly to how a rug that can bring a room together, using the same ingredients in two different ways can bring seemingly disparate dishes into unison.