Today is our fourth May post for our Kitchen Matrix Project, named after Mark Bittman's Kitchen Matrix cookbook. You can read about the year-long project: here. This month, I chose the recipes and went with a Latin theme. So, we have worked with masa; we made salsa; we braised carnitas. And so on...you get the idea.
This week I chose Mexican soups, but wasn't really inspired by any of the recipes listed. Darn it. But I will try his tortilla soup and pork soup soon. Just wasn't feeling it this week. Sorry.
Albóndigas soup is a traditional Mexican soup featuring spicy meatballs offset by the fresh flavors of vegetables and herbs. This wasn't one of Bittman's recipes under 'Mexican Soups', but it's one of my family's favorites, so I'm sharing it anyway! And, yes, this has my California twist included with my butternut squash and kale!
2 C chopped celery
2 C chopped onion
2 C chopped carrots
1 C cubed butternut squash
1 T butter
2 T olive oil
1/2 chopped herbs (I used parsley, oregano, and mint)
4 C thinly sliced greens (I used kale)
8 C chicken stock
1/2 C onions, diced
1/2 C fennel bulb, trimmed and diced
1 T butter
1 t olive oil
1 C ground almonds
1 pound ground meat (I used a mixture of beef and pork)
1 T ground cumin
2 T fresh cilantro, chopped
1 T fresh mint, chopped
In a large souppot, melt butter in olive oil. Add in the celery, onions, carrots, and herbs. Cook until the onions are softened and beginning to turn translucent. Pour in the stock and bring to a boil.
In the meantime, make the meatballs. Melt butter in olive oil and cook the onions and fennel until softened and beginning to caramelize, approximately 15 to 20 minutes. In a large mixing bowl, work together the meat, ground almonds, egg, herbs, and spices. Form teaspoon-sized meatballs and drop them into the boiling broth. Simmer for another 30 minutes or so, till the meatballs are cooked through.
Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of CulturEatz . Read more about her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice Culinary Adventures with Camilla: Jamaican Stew Peas Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup Palatable Pastime: Jamaican Jerk Chicken Burger Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas
Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from - The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher, Tarcher-Penguin , have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at Things I Make (for Dinner) has selected Girl With a Pearl Earring by Tracy Chevalier.** Click to read Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R
In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures shared her Salted Chocolate Cashew Butter Cookaholic Wife cooked up Slow Cooker Cinnamon Almonds Making Miracles made Honey Roasted Almonds Christmas Tree Lane posted Crockpot Spiced Nuts A Day in the Life on the Farm wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook prepared Orange Rosemary Roasted Almonds Culinary Adventur