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On today’s episode, we’ve got vegetable hash, squash sausage, a talk about home cooking burnout, and a pro tip for better popcorn toppings.
Episode 371: Liquid Mozzarella, Tomato Soup, Bad Manners Cookbook
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This week on the show, we’re talking about the new vegan liquid mozzarella from Miyoko’s, a no recipe recipe for homemade tomato soup, the rebranding of Thug Kitchen to Bad Manners and their upcoming cookbook, and how to handle it when someone in your household doesn’t like what you cooked.
As always, if you try any of the things we talked about, please let us know!
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, Facebook, and Twitter and help us spread the word about the show.
Carrot Almond Soup (no show this week!)
Hi friends! Bad news. We don’t have a new show for you this week. Joy tweaked her back and so we weren’t able to record a new episode for you this week. Instead, I’m sharing a recipe for Carrot Almond Soup that is one of my favorites for fall.
We’ll be back next week with something tasty for your ears!
Yield: 8 cups
Carrot Almond Soup
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
- 2 pounds of carrots, scrubbed and chopped
- 3 tablespoons olive oil
- 1 teaspoon minced fresh sage
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 quarts chicken or vegetable stock
- 1/4 cup almond butter
Instructions
Place chopped carrots on a rimmed cookie sheet.
Drizzle with olive oil, and sprinkle with sage, salt and pepper. Toss to ensure
that carrots are coated with oil and that spices are evening distributed.
Place in a 400° F oven and roast for 25-30 minutes, until the carrots are browned and tender.
Place roasted carrots in the carafe of a blender or the bowl of a food processor. Add warmed stock and almond butter and blend until smooth.
Taste and add more salt, if necessary. Serve hot.
Episode 370: Seeded Cucumbers, Veggie Chili, Vitamix
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This week, we’ve got a cucumber tip, a no-recipe chili, and some thoughts on upgrading your blender.
We also talked about the lastest canning scandal: Can canners still trust the Ball Blue Book, cornerstone of the American canning canon?
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 369: Rice Fritters, Fiber Fueled, Sprouting Stuff
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This week, we’ve got a flexible and kid-friendly fritter, a recipe to recommend, and a review of the book, Fiber Fueled.
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 368: Vegan Mexican, Quick Pasta Sauce, Summer Food Memories
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In today’s episode, Joy talks about how to veganize Mexican favorites and shares some resources. Marisa’s got an amazing family-friendly pasta sauce hack (recipe below) and now that’s September, we talk summer food memories.
Yield: Serves 6
Chicken Broccoli Pasta
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 3 garlic cloves
- 12 ounces pasta
- 1 large head broccoli, cut into florets
- 1 1/2 pounds chicken breast, cut into small pieces
- Fresh lemon juice, as needed
Instructions
Put a large pot of water on to boil.
Place a large, nonstick skillet on the stove over medium-high heat.
Add 1 tablespoon olive oil, onion, and garlic to the pan. Season with salt and pepper. Cook for 4-5 minutes, stirring occasionally. Add a cup of water to the pan, reduce the heat to medium, and cook for another 5 minutes or so, until the onions and garlic are soft.
Scrape the softened onions and garlic into a blender along with any remaining liquid. Puree. If it’s not moving nicely, add a splash more water. Taste and adjust seasoning.
Return to the stove and salt the water in the large pot. Add the pasta and stir. When it is three minutes away from being done, add the broccoli.
While the pasta and broccoli cook, put the remaining oil in the nonstick skillet. Set the heat back to medium-high and once the oil shimmers, add the chicken. Season with a pinch of salt and cook, stirring occasionally, until cooked through.
Drain the pasta and broccoli and return it to the pot (make sure to reserve some of the cooking liquid). Add the chicken and the garlic and onion puree. Stir to combine. Add a splash of cooking liquid if it is too thick. Taste and adjust with salt and lemon juice, as needed. Serve immediately.
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.
Announcement: A Summer Break
Episode 367: Special Episode Q&A with Dan
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This week, we’ve got a special episode. Many of you have written to me over the course of the pandemic to ask about kitchen projects that are really Dan’s. So we asked him to come on and answer them himself.
Dan’s list of online sources for bulk staples:
Sunflower oil
Where to buy: Susquehanna Mills
Rice and Cornmeal
Legumes, dried beans
Palouse Brand chickpeas and lentils
Soybeans
Where: Laura Soybeans
When researching homemade soymilk, they kept coming up as the best beans to use. Dan had tried some dry from the bulk section at the store, but Laura were noticeable better, less beany.
Peanuts
Where to buy: Wakefield Peanut Co.
They’re the only farm Dan found that sold RAW (not roasted) nuts in bulk and also spin-blanches their nuts (vs cooking)
Bulk food sites
Grains (rye, oats etc.)
Breadtopia, popular with breadmakers so lots of turnover, some rare and heirloom grains
Dried fruit: Raisins, not-raisins (currants, cherries, whatever)
Where to buy: Foodtolive.com (for now)
Dan loves the clear country of origin
Nuts: Cashews, walnuts (or pecans, almonds)
Where to buy: Foodtolive.com (for now)
Sugar
Where to buy: Direct from Wholesome Sweeteners
Salt
Where to buy: Morton’s iodized table salt, from Morton’s or restaurant supply
Dan’s recipes for a few homemade staples. We’ve got ingredients and basic instructions here, but there’s more detailed discussion of how these are made in the episode!
Soy Milk, Makes ½ gal
Soak 200g beans overnight 1-2 days, blend with 2 water, add to 6.5c water, cook 10m, strain, cook 10m
Okara
Peanut Butter, makes 1 qt
More details at: Lifeisnoyoke.com
Fat content of nuts is big. Peanuts have lots, easy to make butter with. Almonds are lower in fat, harder to make into butter. You can add oil, or add peanuts to other nuts.
900g raw nuts, 16-18 min at 350, fridge, blend with ¾ – 1 tsp salt
Muesli
500g flaked grains, 100g seeds, 100g nuts
Toast oats and nuts
Toppings (fruit, chia seeds, etc.)
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 366: Dal, Blender Muffins, and Melon
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In food news this week, the Smithsonian is hiring a permanent curator of food and wine history.
In “What’s for Dinner?” Joy is cooking up her favorite dahl.
In “How’d You Make That?” Marisa has a muffin recipe:
Banana Oat Blender Muffins
1 ¼ cups rolled oats
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
3 overripe bananas
1/3 cup real maple syrup
2 eggs
¼ cup neutral oil
Preheat the oven to 350°F/177°C. Lightly oil a standard 12 cup muffin tin.
Place the oats in a blender and process until they have transformed into flour. Add the baking soda, baking powder, salt, and cinnamon and pulse to combine.
Add the bananas, maple syrup, eggs, and oil and process until smooth.
Portion the batter evenly between the prepared muffin cups. Bake for 15-18 minutes, until the muffins have risen nicely and a cake tester comes out mostly clean. Remove from the oven and let them cool for 10 minutes in the cups. Run a butter knife around each muffin and remove from the cup, placing on a rack to fully cool. Muffins will keep 2-3 days on the counter, a week in the fridge, or for several months in the freezer.
In our Wildcard segment, we talk all things melon.
And in What We’re Loving, it’s smoked fish for Marisa this week.
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 365: Turkey Burgers, Potato Salad, and All Things Pasta
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This week in food news, we discuss Jezebel’s article on the weird world of Costco influencers.
In our What’s for Dinner? segment, Marisa is cooking up streamlined turkey burgers.
In our How’d you Make That? segment, Joy is talking about tweaks she’s made to her potato salad method.
And we have a wide ranging discussion of pasta.
In What We’re Loving, this week it’s The Great Canadian Baking Show
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.