neverhomemaker: garbanzo bean

Showing posts with label garbanzo bean. Show all posts

Basil Hummus

>> Wednesday, May 20, 2015

Now that we have some plants growing in our garden, I’m coming up with ways to incorporate them into our meals. Of course, it will be a while until we see our first tomatoes or cucumbers, but the herbs are already out and proud. Here’s a delicious (and fast) hummus recipe I whipped up for lunch yesterday.

The story with hummus is this: It’s super expensive at the store. Even with the Wegmans family pack or Aldi big tubs, the price is much cheaper when you make it at home. So, this recipe is for a double batch that should last a hungry family all week. The cost was around $2.00 total versus the $6.00 or more you might spend to purchase a similar amount. You could save even more money if you soak and cook chickpeas at home versus buying canned.

(Also: Sorry for the iPhone photo. When I made this, I didn’t have my camera around.)

GARDEN BASIL HUMMUS

What you’ll need . . .

2 cans chickpeas, drained + rinsed
1-2 tablespoons tahini
1/4 cup chopped basil leaves
1 tablespoon lemon juice
1-2 teaspoons garlic powder
dash cayenne (optional)
salt + pepper to taste
Water

Method . . .

Toss everything in your food processor except the water.
Pulse and slowly pour water into the processor to achieve desired consistency.
Turn the speed to high and blend until smooth.
Feel free to try this with cilantro, chives, or other herbs in your garden.

Note: I don’t provide exact measurements of some ingredients because you want to tinker with the flavors until you reach exactly what you like. I prefer more tahini and garlic powder, while others might like a less intense blend.

Enjoy!

RELATED RECIPES:

Stephen’s Garden Hummus
Spinach + Pea Hummus
Hu-mousse Dessert Hummus
Hummus Melts
Simple Hummus Wrap w/ Arugula

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Budget-Friendly Low Glycemic Foods

>> Tuesday, December 30, 2014

Though I won’t be going on some wild post-holiday detox, I’m getting back to the basics this week and eating vegetarian low glycemic foods to come down slowly from all that December sugar. The cool thing with this list is that these foods are triple threats. They’re healthy, inexpensive, and they are also pretty shelf stable, so food waste isn’t a concern. Better on the budget, too.

Add these 5 foods to your weekly grocery list. And consider trying some of the many recipes we have on this site. Back in the day, I posted recipes multiple times a week. More recently, those posts get around half the views of the other stuff I share -- but I think 2015 is the comeback of recipe blogging regardless. I love cooking and baking, and I can’t let pageviews always dictate my content.

Enjoy!

Oats

Oats -- in a variety of forms -- are my breakfast go-to. We have both rolled oats and steel-cut on hand, which we purchased at Aldi on the cheap. Oats contain a special sort of fiber that lowers bad cholesterol levels known as beta-glucan. Plus, they taste great and fill you up so you can get through your day.

Lentils

Quick-cooking lentils are great in a pinch because they contain potassium, calcium, zinc, niacin, and vitamin K. And they're particularly rich in dietary fiber, lean protein, folate, and iron. Surprisingly, I don’t have a lot of recipes featuring lentils on this site -- so I’d like to change that! Usually we just toss them into soups.

Lentil + Quinoa Burgers with baby kale pesto
Stephen’s Healthy Lentil Bowl
Split Pea Miso Soup (use lentils in place of split peas)
Tarka Dhal (with lentils + sweet potatoes)

Chickpeas

There are tons of health benefits you gain from eating chickpeas. They’re high in both fiber and folate. They’re an excellent source of vegetarian protein. They taste delicious prepared in a variety of ways. Heck -- you can even use garbanzos in desserts! No, really. Check out that blondie recipe and tell me what you think.

Beans

Similarly, there’s a wide array of other beans that a packed full of goodness. In fact, each cup of beans contains 15 grams of both protein and fiber. A few months back, I gave you guys an entire week’s worth of dinner ideas that contain beans as their bulk. (Oh, yeah. You can also make some awesome black bean brownies to curb that sweet tooth!)

*** To cook beans, follow these detailed instructions.

Basically, you soak overnight, drain and rinse, then cook atop your stove for a few hours on low heat until you reach your desired texture. You save money on buying cans, as well as consume less sodium and harmful BPA from cans.

Sweet Potatoes

Despite their taste, sweet potatoes are actually lower on the glycemic index than regular potatoes. When I was working my desk job, I’d often bring a scrubbed sweet potato in for lunch. I’d pierce the skin with the tines of a fork and then place it on a microwave safe dish. Cook on high for 5-6 minutes and then top however you like.

What types of recipes would you like to see this year?

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Cheap Protein: Eat Beans! Meals For The Whole Week

>> Friday, February 21, 2014

I gave you guys 12 quick, recipe-lute breakfasts this week that are not only high in protein (15 grams or more), but also relatively inexpensive to make. Now I'm tackling the other meals, at least a little at a time. I'd like to focus on different ingredients, like beans, that are not only cheap, but also lend themselves to a variety of recipes from soups to burgers, and more.

A singe cup of beans, as I covered in my more comprehensive Food for Runners post, provides nearly 15 grams of fiber and 15 grams of protein. This outstanding protein-fiber combination that isn't found easily anywhere else in the vegetarian/vegan diet.

Here's how to eat beans (dinner + dessert!) all week without getting bored:

// MONDAY

Try simmering up a delicious, basic Pumpkin Chili recipe. Or if pumpkin isn't your scene, you can easily substitute in more vegetable brother or some other nutritious puree to your liking. This recipe makes a good amount, so you can easily repurpose leftovers for lunch.

Serve with some Olive Oil Skillet Cornbread for a perfect pairing.

// TUESDAY

Get some spice with a hearty Smoked Chipotle Bean Burger. Unlike yesterday's Lentil + Quinoa Burgers, these guys are baked, not fried. And they include a nice dose of healthy quinoa, along with lots of flavorings to keep even the most discerning palate excited.

If you don't need all 12 burgers for a single dinner, consider freezing them (here's how-to!) for future use -- or eating again later in the week.

// WEDNESDAY

I don't remember much about normal meatloaf, but this tasty Bean "Meat"Loaf is surely the definition of vegan comfort food. The addition of walnuts to the mix adds even more protein. And the seasonings are really just suggestions -- you can use whatever you like or have on hand.

You could even use leftovers to make faux meatloaf sandwiches!

// THURSDAY

Another soup on the menu, but this one has a trick up its sleeve. This Black Bean Bisque is delightful on its own. But that's just part I. For part II: You can incorporate the leftovers (we had around 2-1/2 cups) into a warm Quinoa Salad for lunch the next day.

The addition of kale makes the second time around even more packed with superfood goodness.

// FRIDAY

This one always sounds a little strange, but I assure you -- it's a winner. Friday is time for celebration of a week gone by and time together as a family. We like this Black Bean + Tequila Crust Pizza that's teeming with vegetables and -- my favorite -- avocados.

The beans are hidden in the crust, but you can always add more on top as well.

// SATURDAY

Sometimes by Saturday I realize I haven't eaten enough greens for the week. That's where these Black Bean + Spinach Burgers come in. They pack 2 heaping handfuls of spinach into them -- along with rolled oats for bulk.

Plus, they're green. Who doesn't love the novelty in that?

// SUNDAY

This is my cooking day, and I always make something in our slow cooker. Today, mix up something to your own tastes using these 10 Tips for Slow Cooker Soup Perfection. Beans are usually the main event in my soups and stews, and for good reason.

If you need something on the side, try Stephen's Garbanzo Garlic Knots -- they're something else.

// BONUS: DESSERTS

And if you have extra time on the weekend, consider baking up Red Velvet Black Bean Brownies or trying out this Black Bean + Avocado Pudding recipe. Oh, and this Chocolate Chip Banana Bread recipe get protein from garbanzos.

Yeah. Beans work well in desserts, too ;)

// DON'T FORGET

Today is the LAST DAY to enter to win a Nokia Lumina tablet + Belkin Cook Stand/Stylus for your kitchen. Don't miss this #giveaway. It's our biggest yet!

Looking for more shortcuts to healthful, satisfying meals?

Check out our tips for Automatic Healthy Eating!

And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!

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Food for Runners: B-E-A-N-S

>> Tuesday, November 5, 2013

It's been a while since we visited our Food for Runners series. Today I'm focusing on beans since, well, we eat so many of them. For vegetarians and vegans specifically, beans are a fantastic source of protein and can be whipped into hummus, stirred into soups, mashed into burgers, and even mixed into desserts.

I'll admit that I still mostly use canned beans. I've been meaning to soak my own beans for a long while -- so if you're looking for instructions on re-hydrating beans, here's a fantastic tutorial on The Kitchn.

Psst: If you're catching up, we've covered tomatoes, almonds, pumpkin, cucumbers, bananas, eggs, garlic, quinoa, berries, peppers, kale, and mushrooms -- and included our favorite recipes from across the web.

"From a single, one-cup serving of black beans you get nearly 15 grams of fiber and 15 grams of protein. You won't find this outstanding protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood." (Source)

"When paired with whole grains, garbanzo beans provide a source of protein comparable to that of meat or dairy products, without the worry of saturated fat or cholesterol. One cup of garbanzo beans supplies roughly 27 percent of daily protein requirements." (Source)

And if you're like me, you have your budget in mind. Great news! "Beans and lentils are the cheapest source of protein out there." (Source)

Here are some of our favorite recipes for breakfast, lunch, and dinner:

Black Bean Breakfast Burrito via Gimme Some Oven
Apple + Pumpkin Baked Beans via Kitchen Vignettes
Bean Bowl w/ a Poached Egg via The Stone Soup
Fall Harvest Chowder via A Family Feast
Our New + Improved Pumpkin Chili
Quinoa + Bean Party Dip via Citron Limette
Crock Pot Vegetarian Refried Beans via Kitchen Treaty
Our Canelli Bean + Beet Burgers
Honey Balsamic Bean Salad via My Whole Food Life
Kale + Mushroom + White Bean Stew via Love & Lemons
Our Smoked Chipotle Bean Burgers
Cauliflower + Garbanzo Bean Curry via Indiaphile
Chocolate Black Bean Cookies via A Couple Cooks
Our Black Bean + Avocado Chocolate Pudding
Garbanzo Bean Brownies via Fit Foodie Finds

Ada eats beans every single day, actually. They're super simple to just gobble up plain. Like I mentioned above, we add them to almost all our soups + stews. We toss black beans in homemade quesadillas. I even added garbanzo beans to chocolate chip cookies once after reading to do so in a cookbook.

What's your favorite way to use beans?

Don't forget to read up on these other healthy ingredients:

Food for Runners: M-U-S-H-R-O-O-M-S
Food for Runners: T-O-M-A-T-O-E-S
Food for Runners: A-L-M-O-N-D-S
Food for Runners: P-U-M-P-K-I-N
Food for Runners: C-U-C-U-M-B-E-R-S
Food for Runners: E-G-G-S
Food for Runners: B-E-R-R-I-E-S
Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: P-E-P-P-E-R-S

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Stephen's Garden Hummus

>> Thursday, October 20, 2011

I came down to the kitchen after a shower to find THIS in our food processor.

I knew was he was up to, but I'm always amazed at how many ingredients Stephen can toss into a hummus recipe. His results are always delicious. But it's so different from how I approach making the spread.

After adding some water and blending until smooth, we had THIS to enjoy for dinner with a plate of veggies and pita bread:

What's in the mix:

2 cans of chickpeas
1 small onion (or several tiny ones from your garden)
Handful of fresh parsley
2 teaspoons smoked paprika
Salt and pepper
2 to 3 tablespoons tahini
Water

How THIS guy makes it:

Toss all ingredients into a food processor. (You may wish to add the salt and pepper last.)
Add water slowly -- tablespoons at a time while blending -- until you reach your desired consistency.
Add salt and pepper to taste.
NOTE: Makes enough for several lunches and dinners.

Stephen's so fantastic at making up his hummus recipes, we simply can't eat store-bought anymore. It just doesn't taste as good. Stephen's is custom (and he's particularly proud to have used onions and parsley from our garden!). Plus, we can make a TON of it on the cheap.

All this chickpea mash has me scheming up new hu-mousse -- dessert hummus -- ideas! Hmmmmm . . .

And today on (never home)maker, baby! I wrote all about all the ways my third trimester is reminding me of my first. Not exactly a good thing, but -- unlike in the first tri -- we're getting closer to our due date!!!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!!

Great Garbanzos

>> Tuesday, September 27, 2011

Hey, all you crazy ninjas -- Stephen here! Ashley's feeling sluggish today, so I've taken on the posting responsibilities. When presented with the challenge of coming up with a topic, I didn't need to think for very long at all.

Today's focus? Garbanzo beans (chickpeas).

One of my favorite snacks in a rush is a half cup of rinsed garbanzo beans with a couple drips of olive oil and balsamic vinegar. And it seems the leftover beans always find their way into our meals.

WHY WE LOVE GARBANZOS:

They're delicious.
They're high in fiber and folate (shout to the pregnant women!).
They're a great source of protein for vegetarians.
They're cheap and readily available in canned or dried form.
There isn't a single spice -- at least we've found this to be true -- you can't toss in with them.
You can use them in almost any recipe. Seriously!

OUR 10 FAVORITE GARBANZO RECIPES:

THE NEW BANANA BREAD

COCONUT-GARBANZO BEAN SALAD

GARBANZO GARLIC KNOTS

HEALTHY LENTIL-GARBANZO BOWL

PUMPKIN MAC 'N CHEESE -- with garbanzo puree

CHICKPEA BURGERS

COOKED KALE AND CHICKPEA SALAD

CURRIED CHICKPEA MASH

CHOCOLATE CHUNK COOKIES

CHOCOLATE-PB HU-MOUSSE -- Ashley's favorite

Today on (never home)maker, baby! -- learn how we jazzed up cheap-o, $5 Target poster frames for our nursery art. For super easy instructions, head this way . . .

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Stephen's Healthy Lentil Bowl

>> Wednesday, August 31, 2011

Stephen continues to make most of our dinners these days. His awesome Garbanzo Garlic Knots and Perfect Pizza Crust have earned him major respect in the kitchen.

He's always making something as healthy as possible, which both Baby A. and I appreciate tremendously. He was even able to sneak a ton of kale into this dish. Kale I was actually able to eat, despite my recent aversion!

STEPHEN'S HEALTHY LENTIL BOWL

What you'll need . . .

3 cups water
1 cup red lentils, rinsed
1 can garbanzo beans, drained and rinsed
3 green onions, chopped
3 cups of shredded kale
1/2 teaspoon yellow curry powder
1/2 teaspoon saffron
1/2 teaspoon fenugreek
1/2 teaspoon cardamom
1/4 teaspoon smoked paprika
1 teaspoon coriander seeds
1 tablespoon olive oil
1/4 cup almond milk

Method . . .

Heat 3 cups of water on high and when it is boiling, toss in the lentils. Cook -- uncovered -- until soft (6 to 8 minutes -- they should be soft and still rather wet). Set aside.
Heat 1 tablespoon olive oil in a deep pan. Add the green onions. Saute until glassy.
Add coriander seeds. When they start to pop -- add the rest of the spices and stir until onions are coated.
Add garbanzo beans and cook for 3 to 4 minutes.
Add in the lentils. Stir. Cook for 5 minutes.
Stir in the kale and almond milk. (Stirring will also soften/mash the lentils.) Cook another 5 minutes.

Stephen served our lentil bowl with some browned Mission wraps. They were excellent for dunking. And -- overall -- the meal was satisfying and much healthier than most I've been able to get down these days.

WEEKEND STUFF:

We're slowly chipping away at the new decor in our living and dining areas. I was stuck on the couch most of the weekend dealing with some pregnancy issues, but we managed to get out and buy a new table runner that better matches the colorful rug we love so much.

One problem: The cats love the runner. And sleeping on our dining room table. Anyone know how to get them to break this bad habit? It didn't used to matter much, so we haven't exactly disciplined them. But we're using the table more and more.

Otherwise, we didn't do much, unfortunately. You can read all about it on (never home)maker, baby! Thankfully I'm feeling better now, but it was the longest weekend ever. And not in a good way.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!!

The NEW Banana Bread

>> Monday, August 8, 2011

I have to start this post with an apology to my parents. Mom. Dad. We lied to you this weekend. When we brought over that banana bread -- the kind you said you liked so much -- we weren't being entirely truthful. But I know in a way that you're used to us trying to sneak things into baked goods.

I imagine you're not entirely surprised.

Still, I beg you to keep open minds. Remember how good this bread tasted, especially right out of the oven. Now, I suggest you sit down as you read this recipe. As you learn what was really inside.

THE NEW BANANA BREAD

What you'll need . . .

1/3 cup Earth Balance (or butter)
1/2 cup maple syrup
1 teaspoon vanilla (or milk)
1/3 cup almond milk
1 can garbanzos, drained and rinsed
1 large banana, mashed
heaping tablespoon peanut butter
2 cups wheat flour
pinch salt
1-1/2 teas baking powder
1/2 teas baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
handful chocolate chips

Method . . .

In the bowl of an electric mixer, cream together the Earth Balance and maple syrup. A couple of minute should do.
Then add in the vanilla, almond milk, garbanzos, peanut butter, and banana. Mix on high with the paddle attachment until everything is smooth. 5 to 7 minutes.
In another bowl, whisk together the wheat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
Add the dry ingredients to the wet. Mix until well moistened.
Fold in the chocolate chips.
Preheat your oven to 350 degrees F. Then, lightly grease a bread pan (we used glass) and pour the mix inside.
Bake for 30 minutes, then check for done-ness. Then add another 10 to 15 minutes to the bake cycle and keep an eye on the bread so it doesn't over-bake.
Bread is done when a toothpick inserted in the middle comes out clean.

So, by now you all know the secret ingredient is garbanzo beans. Surprisingly, they blend into the bread so well -- even those of us in the know didn't notice them. I'd say they added a great, hearty and smooth texture to the bread. Along with protein and more nutrition, of course.

(And for those of you out there, like me, who don't love banana bread, this one's good to try. The banana flavor isn't potent. More gently sweet.)

Now that my parents no longer trust me AT ALL to feed them, I'll sign off and wait for their phone call. But here's my question for today: How do you sneak nutrition into your baked goods? Have any tricks to share?

Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

And today on (never home)maker, baby! I'm talking about how I'm preparing for the dreaded delivery day. I only have 16 weeks, tops -- and I could use your help!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!!

Garbanzo Garlic Knots

>> Wednesday, August 3, 2011

I think I've told you guys before that we eat garlic knots and collards for most dinners these days. What's even crazier is that the meal never seems to bore us. We keep it interesting -- developing new knots recipes along the way -- and Stephen is particularly instrumental in this process.

We ate a lot of great Italian food last week. For me, though, this situation meant I ate mostly white breads with cheese and sauce (and birthday cake). In the form of pizza. It was glorious, sort of.

This week, on the other hand, has been all about incorporating more beans, greens (Light-On-The-Greens Smoothie, anyone?), and whole foods into our meals.

GARBANZO GARLIC KNOTS

What you'll need . . .

1 cup warm water
1 tablespoon yeast
2 cups whole wheat flour
1-1/2 cups bread flour
Pinch of salt
1 can garbanzo beans, drained and rinsed
1/4 cup water
6 large (fresh) basil leaves, chopped

Method . . .

Mix the yeast into the warm water and let sit until bubbly. About 5 minutes.
Puree garbanzo beans with 1/4 cup water and the basil leaves.
Mix the water/yeast with 2/3 of the garbanzo puree and set aside.
In a large bowl, whisk together the flours and salt. Then make an indent in the middle and pour in the wet ingredients.
Mix together and then knead with your hands to form a smooth, elastic ball.
Cover bowl with lightly oiled plastic wrap and let rise in a warm spot for 2 hours.
Then divide ball into two -- pack one away and use the other one to make 12 dough-knots.
Preheat your oven to 425 degrees F. If you have a pizza stone, let it preheat. If not, a regular pan should do the trick.
Bake for 12 to 15 minutes. Until golden.

For the garlic topping, we combined 1 tablespoon minced garlic with 3 tablespoons olive oil. You can also add in some Parmesan cheese, a pinch of salt and pepper. Stephen then likes to head to our garden and clip bits of every kind of herb we have growing out there to throw into the mix.

New trick: We stopped mincing our own garlic and indulged in a gigantic container of pre-minced that we keep in the fridge. It tastes great. Plus, it cuts prep time by a few minutes. Always a plus!

Looking for other great garlic knot recipes? We have a few favorites!

Ring-O-Fire Garlic Knots
Pumpkin Garlic Knots
Beet Pizza Dough (use it for knots!)

Now: Photos from the garden.

These plants seem to have sprung up all at once while we were on vacation. We hear that some heavy rain showers are responsible. Fine with us -- we weren't around . . .

Our backyard flower garden, too, experienced a blooming:

I can't wait to harvest all our veggies. But that means I need to start reading my book about preserving/canning -- and soon!

Anyway, some many call our addiction to garlic knots a food rut. We just think we found something we like that works night after night. Anyone else have a meal like that? Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

And over on (never home)maker, baby! we're talking about savings. We're horrible at it, but we may have found something that works.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Apple and Pumpkin Spice Stew

>> Tuesday, October 5, 2010

What do I do when I'm down in the dumps? I tie on my apron and cook. Yesterday afternoon, I was in the mood for slow-cooker soup. I was also feeling adventurous and full of autumnal spirit, Naturally, I put my feelings to good use and got creative with some of my favorite fall ingredients.

Putting apples in soup is nothing new. In fact, I just came across a freshly posted recipe for Butternut Squash, Apple, and Sage Soup on The Kitchn today. Ours is more of a stew. Almost chili-like. And it's oh-so easy. You'll want to make it again and again.

APPLE AND PUMPKIN SPICE STEW

What you'll need . . .

1 can pumpkin puree
1 can vegetable broth
1 can's worth of almond milk
1 large green bell pepper, chopped
1 small cooking onion, diced
1 large honey crisp (or other type of apple), peeled and chopped
1 can of garbanzo beans, drained and rinsed
1 can of diced tomatoes, drained and rinsed
1 can of pinto beans, drained and rinsed
1/4 to 1/2 teaspoon ground cloves (depending on your desired intensity)
Salt and pepper to taste
Basil to garnish

Method . . .

Prepare all your fruits and veggies. Drain and rinse all your cans of beans and tomatoes.
Pour the pumpkin puree, vegetable broth, and almond milk into the pot of a slow cooker. Stir until well incorporated.
Then toss in everything else. Mix. And season a bit with your cloves, salt, and pepper. (But you can always season more later on).
Put you slow cooker on the high setting for between 3 and 4 hours. Stir every hour or so.
It's done when the green peppers and apples aren't crisp, but they also shouldn't be too mushy.
Store in your fridge. Keeps 5 to 7 days in airtight container.

What I like about this stew is that it's a unique mix of ingredients. The garbanzos were a nice change from kidney beans (that I typically throw into slow cooker stews). The apples release their juices into the broth, but still retain some sweetness and texture. The cloves give you a feeling of warmth. Almost like it's the holidays.

And, well. It IS almost the holidays! Speaking of feeling warm and fuzzy, when I was taking the photos of this stew, Stephen brought in the day's mail. Ashley had sent me a postcard to see how the race went. It was a nice pick-me-up on a cold, rainy, and internally dreary afternoon!

Are there any particular foods that send you into holiday-mode? For me, molasses in ANYTHING makes me think of Christmas. I like to eat pumpkin year-round, so I guess that doesn't have a huge association for me, but today I had my very first pumpkin spice soy latte . . . and that definitely had me pining away for Halloween. Oh, and cinnamon and sugar toast always remind me of snow days!

And pssssst: If you're looking for a great side to go with this soup, look no further. The wasabi dinner rolls we posted the other day work perfectly!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!