Garlic & Onions

Recipe: Lemony Tortellini Spinach Soup — Quick and Easy Weeknight Dinners

Packed with carrots, spinach, and cheese-filled frozen tortellini, this soup has the satisfying heartiness you crave on those lingering chilly nights, but it also greets you with all the brightness of spring, thanks to a big squeeze of lemon. A soup with all these merits isn't a mirage, and it doesn't require a place on the back burner to simmer all day. Nope, this is a soup for those who like their comfort food fast. With a 30-minute cook time and the majority of the ingredients already hanging out in your fridge, a fast and fresh dinner never looked better.


Recipe: Our Very Best Vegetarian Collard Greens — Southern Food Recipes

My mama has been a vegetarian for the last couple decades, so cooking greens in pork will not fly at my family functions. That doesn't mean, however, that greens have to be devoid of flavor. Vegetarians can enjoy a pot of collards as much as their swine-loving kin.

These peppery vegetarian collard greens will satisfy anyone with a taste for Southern greens, but are tailored to delight all "vegivores," including those who prefer to leave out the meat.


How To Make Red Beans & Rice in an Electric Pressure Cooker — Cooking Lessons from The Kitchn

"Red beans and rice on Monday" is one of the dependable workday cornerstones of New Orleans cuisine, a hearty dish rooted in the city's 300-year history. Originally an ingenious, low-maintenance way to feed a house on pre-machine laundry day, "red beans and rice" worked its way into classic status through the region's home, restaurant, and lunchroom menus.

As luck would have it, when I moved to New Orleans in 2001, I was looking for a way to feed a bunch of folks. A new transplant to the city, I had inherited my grandmother's kitchen table — a hulking, Formica-topped chunk of maple that served as one of the centers of our family's emotional universe. Two generations of my mama's family grew up around that table, so filling it once a week with clatter and food seemed like the right thing to do.


Recipe: One-Pot Southern-Style Green Beans — Southern Food Recipes

Green beans are a part of most every Southern family's suppers. Their key distinction is that they are cooked down in liquid until quite soft, almost to the point of "mush." In traditional Southern cooking, they are also cooked and flavored with ham hocks or pork knuckles. This take on the classic uses a smoked, bone-in ham steak for flavor, which can be found in almost every grocery store. Ground cloves provide a comforting depth of flavor, and a little sugar — a trick used by old-school Southern cooks, including my grandmother — balances the salty, smoky taste.

These beans are soulful and quite satisfying and an easy side to add to your weeknight dinner table.


Recipe: Slow-Cooker Vegan Lentil Chili — Easy Vegetarian Recipes

This lentil chili tastes like everything you love about chili — filled with smoky spices and lots of rich tomato flavor — but it goes lighter than the meat-filled version, thanks to the addition of barely sweet butternut squash and hearty lentils. Lentils are the perfect candidate for a meat-free chili. They cook up earthy and meaty, and there's no browning or precooking necessary.

This hearty vegan chili comes together easily with the aid of a slow cooker. All you have to do is mix everything together, turn it on, and come back to a bowl of comforting vegan chili.


Recipe: Southern Greens and Biscuits — Southern Food Recipes

Greens and Southern cooking are to each other as apple pie is to a romanticized idea of America: completely inseparable. And without question, collard greens are one of the most well-known vegetables in the Southern cuisine canon; braising them for hours with ham hocks and other pork parts is a centuries-old tradition.

But there is so much more to Southern greens than just collards. Many leafy vegetables — from tender, quick-cooking chard and spinach to more sturdy, fibrous varieties, like turnip or dandelion greens and kale — can make for a delicious pot. It's what my great-grandmother would call "a whole mess o' greens."


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