I’m on a really big soup kick right now. It’s so comforting to sit down with a bowl of soup on a chilly fall day, especially a soup that’s both kinds of hot: warm and a little spicy. The only problem with soup is that it sometimes takes a while to make. Not this one, though. You can have this soup on the table in less than 15 minutes! It’s a deliciously creamy, warmly spiced fall soup that has a depth of flavor not usually achieved in super fast recipes. If you have a well-stocked pantry, you can whip up this soup at a moment’s notice. It’s great for lunch when paired with a big salad, and would also make a great Thanksgiving starter!
I used homemade chicken stock made from a rotisserie chicken for this soup. It was my first time making chicken stock, and I’m so glad I took the time to do it! It made the whole house smell wonderful, and I felt like I was being really frugal. I froze some of the stock in an ice cube tray, so now I have a bag of homemade stock cubes to use to make sauces and other recipes. This recipe will also work with store-bought stock, though–the real flavor star here is the curry paste.
To make the soup vegan or vegetarian, just omit the fish sauce or use a splash of coconut aminos instead. The soup will still be nice and flavorful with just the curry paste, stock, and pumpkin. You can even omit the sunbutter or almond butter if you’re out, but it adds a nice richness to the soup.
Did you know there was once a molasses flood in Boston? A five-story high molasses tank exploded on an unusually hot day in 1919 and surged through the North End, destroying a fire station and leaving a path of sticky destruction in its wake. Some say that when the weather is really warm, you can still smell the molasses on the city streets almost 100 years later.
I was fascinated by the molasses flood as a kid and did a report on it in elementary school. I think that was the last time I thought about molasses, though, because I almost never cook with it. But, while making a failed batch of pumpkin bread over the weekend, I ran out of honey and needed another sweetener. The molasses in the back of my cupboard seemed like just the thing, and it was (the pumpkin bread only failed because I asked Ben to watch it for me, and it ended up baking for almost three hours). Molasses has a spicy flavor that goes really well with pumpkin, and contributes to this ice cream’s rich orange color. I did a little research and there seems to be some debate as to whether molasses is truly paleo, but I’m sure that this ice cream would still be delicious if you added more honey instead, or even tried maple syrup.
Treat yourself to small batch of paleo-friendly, grain-free vanilla bean cupcakes with mocha buttercream! They’re made with coconut flour, so they’re also nut free.
These are so good! Elana of Elana’s Pantry is a total genius, because she figured out that almond butter, eggs, and honey will magically bake up into BLONDIES. Yes! Fudgy, delicious blondies. When you read the recipe, you’ll think there must be a mistake. I am here to tell you there isn’t! Almonds prove themselves here once again as a miracle food. I promise you will love these. You don’t even have to add cherries; you can just make them without for regular blondies. And don’t worry about the almond extract. I was trying to play up the almond flavor a little, but it didn’t really come through. So you could leave it out, leave it in, or even try a full teaspoon if you want that little hint of marzipan flavor.
Yesterday I wanted brownies, but the thought of waiting for them to bake and then cool was disagreeable. I thought about making brownie batter truffles instead. Since there’s no egg in this recipe, you can taste as you’re making it and adjust the sweetness as desired. If you’re in a really big hurry, you can skip melting the chocolate and roll these in cocoa powder or shredded coconut. You can get your brownie fix on pretty fast.
This simple appetizer is an amazing way to showcase some delicious figs. I’d been wanting to wrap figs in prosciutto for a while now, but accidentally got slices of pancetta instead. I think in my mind I’d filed them as being the same thing. I did a little research and it seems like pancetta is thicker and less pliable, and cured with more spices than prosciutto. You can use either one here–prosciutto would probably be easier to wrap around the figs, and you might not even need the toothpicks.