Category Archives: Sides

Garbanzo and White Bean Salad

This is a great recipe for BBQs, quick lunches or just about any occasion you can think of. I also love bean salads, but I always forget to make them! The original recipe called for beans and herbs that I didn’t have so I made my own veggie combination, but stuck with her recipe for the dressing. You really do […]

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Pink Pasta and Bean Salad

This is a recipe we made for Rosie from a book called Recipes for Babies and Toddlers. The title could just as easily be called “Recipes for Everyone in the House Who Has Taste buds,” but I guess their title is a little more marketable. The book has great recipes with portions that are appropriate for little bellies. The problem […]

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Garbanzo Bean-Yogurt Dip

Garbanzo Bean-Yogurt Dip Makes a lot (1 ½ cups) This is a very simple recipe that appeared in Bon Appétit –March 2013 Puree 2 small garlic cloves, two 15 oz cans chickpeas (rinsed), ½ cup plain 2% Greek Yogurt, 3 tbsps olive oil, 2 tsp sherry vinegar, a large pinch of cumin and a healthy splash of lemon juice; season […]

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Pumpkin Dinner Knots

I made these cute little rolls a couple time during the holidays last year and enjoyed them every time! Rosie really loves them too, so we eat them more than perhaps we should…The first time I made these I thought I could save some time and not tie them in knots, but they really do taste better (and look better) […]

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Zucchini and Corn Salad

  Welcome to summer! It is officially the hottest day of the year in Chicago since 1999!  I’m never a huge fan of crazy hot weather and now that I’m 7 months pregnant 100 degree temps and 110 heat indexes make me melt and swell at the same time. I feel like Veruca Salt from Charlie and the Chocolate factory, […]

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Quinoa Salad with Black Beans and Mango

  When I get invited to a barbecue I immediately start going through my list of recipes: potato salad, macaroni salad, lentil-beet salad, tofu burgers, etc. I love all of these recipes, but they have to make room for one more because this spring I found a perfect picnic salad recipe in the Veganomicon—Quinoa Salad with Black Beans and Mango. […]

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Cream Biscuits

So Chicago and most of the country was hit with a crazy storm last night and it continued well into the day today. Since the snow was making it almost impossible to get around the city unless you take the trains, the restaurants where I was supposed to shoot canceled. I was disappointed, but then I had a snow day! What do I do on snow days? Sleep in, have an awesome breakfast, bake and play outside of course! These fluffy warm biscuits are the perfect food for a day like this. The baking warms up the house and they keep you from getting too hungry between rounds of shoveling!

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World Cup Tapas!

Yes, yes, the World Cup was a long time ago, but I am just posting about it now. Nick, Kathy, Martin and I watched the final together and say what you will about the final itself (I think it was boring and awful) but the food we ate while we watched was fantastic.

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Olive Zucchini Bread

Over the summer we, like anyone with access to a garden, had way too many zucchinis. You can make the usual suspects, but after awhile I just get tired of zucchini. So this year, I shredded the zucchini and froze it. So far I have used it in soup and I have made some baked goods out of it. I wanted to mention this bread now because it is savory. Around Christmas all the recipes you see for baked goods are sweet and this is a refreshing change from all the sugar. I think it would a great bread for a brunch or for with a big salad.

The original recipe was way, way too salty because it calls for olives and salt. I omitted the salt the second time around and it was fine. The first time was almost was more saltlick than bread. Here is the recipe if you feel like having a little quick-bread this season!

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Two winter soups

As some of you guys might know, I go through periods of time where I worry that I’m not getting enough protein, enough, fruit, enough veggies, enough calcium/dairy, etc. This past week, I got a little concerned that I wasn’t getting enough vegetables. I know that sounds crazy because I’m a vegetarian, but I felt like I was mostly eating oats, cornmeal, wheat, all kinds of delicious grains, but they lacked for veggie content, obviously. I always struggle in the winter to make dishes that have a variety of vegetables and that can be served multiple times in a week. After surveying the contents of the frig and deep freeze I made two awesome soups from stuff we had on hand! The first one was a mushroom rice soup and the second was a tomato based vegetable soup that featured leftovers from the noodle party.

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