late summer stew; coconut custard tarts

IMG_7477My brother came over for dinner last night. We made a small fire in the pit outside and roasted a few marshmallows before enjoying these two dishes from Amy Chaplin’s At Home in the Whole Food Kitchen: a late summer stew with white beans and parsley pistou and a coconut custard tart with a toasted coconut crust. The late summer stew was even better than expected. I love when that happens.

IMG_7485And I am pleased to say that this coconut custard tart is the first sweet tart we’ve made from Chaplin’s book that didn’t stick to the baking dish. Success.

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These two dishes are our 46th and 47th recipes from Chaplin’s book.

beet chickpea cakes

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These beet chickpea cakes with tzatziki marked our 45th completed recipe from Amy Chaplin’s At Home in the Whole Food Kitchen. They were pretty great.

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trippy tie-dye soup

IMG_7426Our latest dish from Sarah B.’s My New Roots is this “trippy tie-dye soup.” We prepared two soups for this dish (a white bean one and a beetroot one) and then swirled them together to make, in Sarah B.’s words, “one mind-bending bowl of soup.”  Eating this was total fun. We thought it would be especially great as a starter for a dinner party.

Over the past two months, we’ve made 30 dishes from Sarah B.’s book, which means we’ve made over 28% of her recipes. Job well done, I’d say.

pecan milk; pecan butter

IMG_7371My mom and I completed two recipes in Sarah Britton’s “essential techniques” section: basic nut milk and nut butter. We used pecans for both recipes and were more than pleased with the results. The pecan milk was especially good poured over a morning bowl of oats.

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Neither of us could believe how easy it was to make the nut butter. After roasting the pecans in a 300-degree oven for 30 minutes, we ran them through the food processor until their oils released the creamy paste below.
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We decided that making homemade nut products is nothing short of amazing. These represent our 28th and 29th completed recipes from Sarah B.’s book.

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10-spice chocolate chili

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We completed our 27th dish from Sarah Britton’s My New Roots with this 10-spice chocolate chili. This dish was full of a great many good things—red bell peppers, sweet potatoes, fresh corn, and, of course, lots of spices and cocoa powder.

IMG_7360In its finished state, the chili was a very solid dish, but perhaps nothing extraordinary. We think we might have added too much cocoa powder, which may have muted some of the spices.

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