skimming through this blog, i see i have missed A LOT. oh well.
i will try to post a few recipes here. these are the most recent. i plan on digging out some older ones and posting them later.


tomato-vegetable and gnocchi soup
i totally just used the books recipe as a guideline. this is what i think i actually did the other night…

1 medium onion, diced
1 medium green pepper, seeded and diced
1 small zucchini, chopped
4 or 5 medium portabello mushrooms, chopped
1 28-oz can crushed tomatoes, with basil added?
a bunch? of fresh basil
2 cloves garlic
1 tbsp dried oregano
1 tsp salt
1 lb gnocchi

in a large saucepan, heat some oil to cook the veggies in – 2 tbsps?
add onion, pepper, zucchini, shrooms, basil, garlic.
cook veggies over medium heat for 7-10 minutes, stirring occasionally.
add the crushed tomatoes, about a can’s worth of water, and other spices.
cook over low-medium heat for 25-30 minutes, stirring occasionally.
add the gnocchi, cook until they float to the top or until tender.
***gnocchi cooks very fast. it needs less than 5 minutes. so if you are trying to make sure multiple items on a menu are ready at the same time, do not add the gnocchi until 5 minutes before serving time.***
ladle soup into bowls. sprinkle shredded parmesan on top. E MANGIA!!
*serves 6-8*


carrot pudding
i have no idea what i did with this recipe at cooking night. i know i meant to double it, but forgot with some of the ingredients. i bet it would taste better if you just followed the books recipe. here it is:

1 cup carrots, peeled and chopped
1 cup water
½ cup brown sugar
(the juice and grated peel of) one lemon
1 egg white
½ cup unbleached white flour
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg

preheat oven to 350.
lightly butter or spray four 8-oz custard cups. (well, this you could change – i used a small ceramic casserole dish.)
combine carrots and water in a saucepan, cover, and gently simmer on medium-high heat until carrots are tender – about 6 minutes.
In a blender or a processor, puree carrots with the water. set aside to cool.
in one bowl, sift flour, baking powder, and seasonings.
in another bowl, mix brown sugar, egg white, lemon juice and peel.
beat the carrot puree into the sugar/egg/lemon mixture.
fold in dry ingredients.
divide the batter among the custard cups (or just pour into casserole dish).
place the cups/dish into a larger baking pan with enough *boiling* water to reach halfway up the sides of the cups/dish.
bake for about 35 minutes, until knife inserted in the center comes out clean.
*serves 4*

Kale, Carrot, Cranberry Salad with Miso Dressing

1 bunch kale, stems removed, chopped
2 carrots, cut into matchsticks
1/2 cup dried cranberries
1 bottle SASS creamy miso dressing

Boil enough water to cover kale. Add stems once water is boiling. Cook 2-3 minutes until tender but still crunchy. Remove from water and allow to cool.

Add kale and carrots and cook until color brightens. Remove once carrots have softened slightly. Drain and allow to cool.

You can be fancy and make dressing with white miso, olive oil, lemon juice, and water, OR you can buy some Austin-made SASS dressing with basically the same ingredients!

Arrange kale on a platter. Sprinkle stalks, carrots, and cranberries on top and drizzle on a minimal amount of dressing.

This takes like 10 minutes! Including chopping veggies!!