All posts tagged: Sweet

lentil and sweet plantain chorizo soup

This was on the very top of my list of older recipes I needed to revisit. And since every new viewer lately has been turning to it, it was time for a new look. Using odds and ends from the fridge, I whipped up something I had to jot down and share with you–right after putting the spoon down. It’s seriously GOOD. It’s also a reminder as to how my blog got its name. Cook with what you already have, with a sort of witchery, going with your gut and, how Frank O’Hara would put it, on your nerve. This soup is a combination of spicy, savory, and sweet. You probably already have some of these ingredients at home and if not, it’s still pretty easy and inexpensive to get. Pick yellow plantains that are heavily black-spotted if you like them more on the sweet side like I do. Not entirely black, though. That kind of ripeness turns to mush when cooked. We’re currently growing a lot of oregano, both Greek and Italian, and that’s …

butternut squash chana dal got me like

After a couple of days of takeout for lunch and dinner (I was cat-sitting for a friend after work, don’t judge), I got home needing a home-cooked meal like never before. I stopped by the farmers market to get butternut squash, wild-looking leeks, heirloom tomatoes, garlic and ginger. You all have been killing me with your butternut squash Instagram photos so there was no way I was not coming home with one. I didn’t have a plan but knew I’ve been craving dal for weeks now. I checked the cabinets for red lentils but found only split chickpeas. I knew the dal would be heartier and for some reason, I wanted the heartiest thing I could make. Hence throwing in some butternut squash. It was a last minute decision that reminded me why it’s best to cook on your nerve. Butternut Squash Chana Dal coconut oil (or olive oil, or ghee) 1/2 tbsp cumin seeds 1 small onion, chopped 2 sm tomatoes, diced ginger, thumb-size, chopped 3 garlic cloves, chopped 1 jalapeno, diced 1/2 tsp …