Joy Manning, Author at Local Mouthful

Episode 361: Butter Chickpeas, Walnut Lentil Pate, and Celebratory Food

Subscribe: RSS

In food news this week, Epicurious quits beef. (Here’s that article Joy wrote about regenerative cattle ranching that she mentioned.)

In our What’s for Dinner? segment, Marisa is cooking up butter chickpeas.

In our How’d You Make That? segment, Joy’s got walnut lentil pate.

In our Wildcard segment we talk about this month’s food celebrations: Mother’s Day and Marisa’s and Joy’s birthdays.

And in What We’re Loving, it’s asparagus.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 360: Swedish “Meat”balls, Miso-honey Salmon, and Food Routines

Podcast: Play in new window | Download

Subscribe: RSS

This week, in food news, guess which food habit raises your risk of early death by 50%.

In our What’s for Dinner? segment, Joy makes Swedish tofu balls.

In our How’d you Make That? segment Marisa is cooking up miso and honey glazed salmon.

We talk about some of the food routines and habits that bring us joy.

And in what we’re loving, it’s the iconic goldfish cracker.

Episode 359: Instant Pot Risotto, Instant Pot Quinoa, and Vaccinations

Podcast: Play in new window | Download

Subscribe: RSS

This week, in food news: “Free Doughnuts Were Never the Problem” via FoodandWine.com

In What’s for Dinner? this week, Marisa is making Instant Pot risotto:

1 tablespoon olive oil
1 onion, chopped
3-4 garlic cloves, chopped
1 3/4 cups arborio rice
4 1/3 cups hot broth (I used reconstituted better than bouillon)
1 cup frozen peas
2-4 tablespoons Parmesan or Pecorino Romano
Directions: Saute onions and garlic in oil, toast rice, add liquid, high pressure for 6 minutes, manual pressure release, stir in peas and cheese, serve.

Coincidentally, in How’d You Make That? Joy’s got Instant Pot quinoa.

1 cup quinoa
¾ cup water
¼ teaspoon salt
1 minute high pressure, let stand 12 minutes.

And in our Wild Card segment, we’re talking about how being vaccinated is and is not affecting our shopping, cooking, and eating lives.

In what we’re loving: The Rolser.

Episode 358: Enchilada Casserole, Quinoa Salad, and Pandemic Weight Gain

Podcast: Play in new window | Download

Subscribe: RSS

This week in food news, we’re discussion the ketchup package shortage.

In our What’s for Dinner? segment, Marisa’s whipping up enchilada casserole.

In How’d You Make That? Joy’s got a peanutty quinoa salad. (Recipe here.)

In our Wildcard segment, we return to the topic of pandemic weight gain.

And in what we’re loving, it’s iced green tea.

Episode 357: Shakshuka, Date Paste, and Wedding Registries

Podcast: Play in new window | Download

Subscribe: RSS

In food news this week, we discuss “Putting the Chips Back in Chocolate Chip Cookies” by friend of the pod Emily Paster.

In our What’s for Dinner? segment, Joy’s cooking up tofu shakshuka.

In How’d You Make That? Marisa makes date paste.

And in our Wildcard segment, we talk all things kitchen and wedding registries! (Congratulations to recently engaged Local Mouthful listener, Daniel, who inspired this segment!

Episode 356: Potato Cakes, Homemade Vegan Mayo, and Instant Pots

Podcast: Play in new window | Download

Subscribe: RSS

In food news this week: How one indoor farm is changing how food is grown — and building a new future for Appalachia

In our What’s for Dinner? segment, Marisa is making potato cakes.

In How’d You Make That? Joy is whipping up homemade vegan mayo.

We revisit the topic of the Instant Pot–was the craze nothing more than a flash in the pan or is the multicooker a new kitchen staple?

And in What We’re Loving, it’s the Philly Muffin from Merzbacher. (Check out this video all about one of our fave bakeries.)

Episode 355: Lentil and Carrot Salad, Peanut Noodles, and Grocery Lists

Podcast: Play in new window | Download

Subscribe: RSS

This week, in food news, when did following recipes become a personal failure? By culinary historian Laura Shaprio?

In this week’s What’s for Dinner? segment, we’ve got Rancho Gordo’s lentil and carrot salad.

In How’d You Make That? it’s Marisa’s simple peanut noodles (4 oz noodles, 1 tbsp. peanut butter, 1 tbsp. soy sauce, 1 tbsp. brown sugar, and 1 clove garlic.)

We’ve got a free ranging discussion of grocery lists this week.

And in What We’re Loving? It’s basic broccoli.