willthecuratorfood

[willthecuratorfood]

Howdy there, folks!!

While, alas, I don't have a pretty picture to accompany this recipe (the soup really isn't too beautiful, more of a diamond in the rough), today's focus is on my favorite category of dish! Soup!!!!

This winter vegetable soup is one I have made many times and is easily one of the best dishes I've ever made. It's fairly simple, endlessly customizable, makes massive amounts, and is very healthy!! All excellent attributes. The stars of this soup are leeks, turnips, and potatoes, though I usually add parsnips, onion, vegetable broth, more spices and garlic, and a wider assortment of different colored potatoes (red, purple, etc.).

It takes a little while to cook (50 minutes or so), but it doesn't need any babysitting, so not too bad, I'd say! I hope everyone is enjoying fall and our ascent into soup season!

Recipe: https://cooking.nytimes.com/recipes/1017928-winter-vegetable-soup-with-turnips-carrots-potatoes-and-leeks?smid=ck-recipe-android-share

[willthecuratorfood]

Howdy there everyone!

Today's (or, rather, last week's) recipe is baked General Tso's tofu!! Instead of traditionally fried (either in a wok or pan) tofu, which I find less healthy and plenty harder to make (all that flaking tofu in the pan is super annoying), this recipe involves a two-phase process of making marinated tofu and baking it in the oven, then making the General Tso's sauce on the stovetop culminating in mixing the baked tofu and warm, sticky, sharply delicious sauce together! Plus, you can add all manner of vegetables into the sauce pot (onions, peppers, broccoli, cauliflower, tomatoes, and more!) without fear of overflowing! All very low-key and manageable. I recommend serving with healthy whole grain or brown rice, perhaps with even more vegetables!!

From the Vegetarian Times

And yet! My partner absolutely loved the end result! What's better than a confluence of ease and quality? Well, perhaps I can think of a number of alternatives, but you get the point! Happy cooking and enjoy fall!

https://www.vegetariantimes.com/recipes/general-tsos-tofu/

[willthecuratorfood]

Hi again, everyone!

Another delicious recipe with tomatoes, though this time cauliflower and green curry take center stage! This soup is usually made with harissa, but any spicy cooking paste will work just swell! I happened to have a long-ignored pot of green curry in the fridge, so voila! After roasting the cauliflower in a light spice mixture and the tomatoes in the spice paste of your choice, you stir up a lovely tomato paste, onion, garlic, pepper of your choice (I used red chili), and maybe even leek base in your soup pot. Your soup flavor must develop over at least five to seven minutes while the tomato paste darkens; it's the heart of your soup! Next, add the cauliflower and vegetable broth and simmer for 20 or so minutes. Send it through a blender, and you'll have a lovely bit of smooth soup! Top with cilantro, scallions, and spicy roast tomatoes, and pair with crusty, fresh sourdough or multigrain for maximum soup night style! Till next time, take care!

Tip: for more spice (yes please!), add a few spoonfuls of your spice mixture to the soup's tomato paste base. It makes a big difference!

Creamy Cauliflower Soup with Harissa Tomatoes:

https://cooking.nytimes.com/recipes/1023537-creamy-cauliflower-soup-with-harissa-tomatoes?smid=ck-recipe-android-share

[willthecuratorfood]

Tomatoes ahoy, everyone! 🍅

I have a few delicious and nutritious vegetarian recipes for y'all today featuring one of my favorite veggies: tomatoes! The first one up top there is a cauliflower gratin that gains its tomato pedigree from plenty of grape tomatoes, red onion, and shallots. Once you've roasted the cauliflower for that one, the rest comes easy! Just combine most of the rest of the ingredients and cook them down in a saucepan (one of those I found most shocking? Cinnamon! It was a great addition, however!), then combine with the cauliflower for your base. The topping is derived from an egg and goat cheese mixture that is absolutely divine, but if you're going vegan on me, I might recommend some blended corn or the like! Bake that for thirty minutes at 450, and presto!

As for the tomato soup (I've been told I make too many soups...), this is a tomato and bulgur recipe that's as easy as it is hearty! Combine chopped, canned tomatoes with onions, fresh tomatoes, plenty of basil, bulgur, and vegetable broth (instead of water, but if you're watching your sodium, switch it out for H2O!) over the stovetop for a great winter warm-up recipe. I would recommend putting more basil in while the recipe is simmering, as it imparts a string herb undercurrent I just love!

You can find all of these recipes (and so many more!! Not paid, I swear!) at New York Times Cooking as part of an all-access subscription! And support independent journalism?? Win-win!

Cauliflower gratin:

https://cooking.nytimes.com/recipes/1015968-roasted-cauliflower-gratin-with-tomatoes-and-goat-cheese?smid=ck-recipe-android-share

Tomato Bulgur:

https://cooking.nytimes.com/recipes/1014581-winter-tomato-soup-with-bulgur?smid=ck-recipe-android-share

Catch you on the flip side!

[willthecuratorfood]

Delicious!! This fine spicy butternut squash and green curry soup was the bomb.com!!

Coming to us from the renowned New York Times Cooking (not a shill, I swear!), this recipe was thought up by Samin Nosrat and just grand!!

Chopping some butternut squash fresh is a pain, but I think it's well worth the hassle. The freshness of the pre-chopped variety is always suspect, after all! While you're cooking the squash, your mixture will look a little grey at first, but worry not! After 20 or so minutes (and a good long time in the blender thereafter), it will gain that rich yellow-orange hue! I would recommend not skipping on the topping garnish, though I did primarily only use coconut flakes and pepper, as it is an excellent vehicle for adjusting spice levels on the fly. I had vegetarian fish sauce on hand, but I'm not sure how much of a difference having it at all made. Your choice! I served this with a creamy half-slice of French onion and gruyere grilled cheese, which really completed the meal.

My family said they couldn't wait to have more! My hands are NOT looking forward to more squash peeling, however! Haha!

[willthecuratorfood]

A straightforward one here for you! This is my go-to meal for when I get home after a long day and can't be asked to make anything more artistic! Haha! A simple baked potato base combined with butter, havarti cheese, sweet & spicy sauce (recipe!), lettuce, and, ideally, sweet cherry tomatoes! The combination is a taste sensation and, of greatest import, done within 10-12 minutes total!

Ingredients:

Medium potato (russet, gold, red)

Butter (salted!)

Cheese (your choice!)

Sweet and spicy sauce (found above)

Lettuce

Tomatoes

[willthecuratorfood]

Another excellent rainbow feta flatbread!!! And an odd, mostly expired (but still delicious) key lime pie!!! This recipe is such a joy to make and is super easy! Using different veggies and naan crust for the flatbread improves the taste so much! Plus, cutting down on the cooking time ensures it's nice and crisp! And as always, cooking with your awesome partner in love and crime is a joy unparalleled.

@mind-static

[willthecuratorfood]

A ferret in one hand, a skink in the other, that is true balance.

[willthecuratorfood]

Ah! Another great pair of foods for dinner tonight! It took quite a few hours to prepare these, but the taste was totally worthwhile!

The two foods featured are a rainbow feta flatbread (above) and a lovely cinnamon-apple honey cake below!!! The flatbread was made with a wide assortment of vegetables, such as zucchini, red bell peppers, corn, and tomatoes set upon a bed of pesto, fresh herbs, spices, and generous feta cheese! The cake is technically an upside-down cake, as the apples are laid down after a sprinkling of cinnamon, followed by luscious brown sugar batter! After being baked, it's dressed with honey and confectioners sugar!

Links to the recipes used below!

[willthecuratorfood]

Halloween cooking!!! For this year's Hallow's Eve, I tried two recipes I had NO experience with! And somehow, despite my elderly dog nearly evacuating her entire digestive tract in our kitchen during the preparation and my whole "being a silly neophyte" it came out well!!!

The top left is a lovely, fluffy apple cake, and the bottom is a steamy and creamy apple crisp baked brie! Very good!!!!

@mind-static

[willthecuratorfood]

Ah! She's such a great protagonist. Her exploring the poison fungal forests and abandoned Ohmu shells is such a great thesis for her personality.