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.


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

beet chickpea cakes


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.


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.


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.

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.


10-spice chocolate chili


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.