Tag Archives: napa cabbage

Bean, Cabbage, and Chard Soup with Lemon and Dill

There’s a strange and completely counter-intuitive thing that has happened since I’ve gotten serious(…ish, who am I kidding?) about my blog here, friends: I seem to have lost interest in cooking for myself.

 bean soup_2377

During the week, I often come home, grab something like cottage cheese and a bell pepper from the fridge, and call it dinner–all the while scheming up weekend plans for the most (hopefully) awesome, (hopefully) interesting, seasonally appropriate, (hopefully) photogenic food possible–the kind you, and maybe some other folks on the world wide web, want to see. 

It’s not like the answers to “what would make a killer blog post?” and “what do I want to eat?” never overlap. Obviously, quite the opposite is true. However… The starting place for these ideas is different, and that feels screwy, because cooking what I want, for myself, is how I got here. It led me to cooking for other people, and then eventually, cooking for, uh … the whole world to see if they want. (Sidenote: Yikes.)

In other words (not that we need other words, or gratuitous gifs), I forgot the very principles of the Treat Yo’Self Philosophy.

Anyhow, this weekend, the answer to “what do I want to eat?” was soup. Something mostly green, because of post-holiday slump and semi-solidarity with everyone doing cleanses or somesuch–hang in there, you champs, by the way!

Something vegan (at least until I added that foxy, foxy butter to the bread), because sometimes I feel like a big old hippie. Something hearty, because big old hippies get hungry, too. And something bright and herbal, because even though it’s January, it’s… Not cold here. Heavy hibernation food  isn’t really calling my name lately.

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Daring Cooks October 2011 Challenge: Moo Shu

Oh hey.  I’m a !  If you aren’t familiar with the concept, it means that every month (hopefully), I will be making something deliciously challenging, along with a whole bunch of other blogging folk, and posting about my forays.  Veeerrry few of their past challenges involve things I’ve made before, so, business just got real.

The October Daring Cooks’ Challenge was hosted by Shelley of  and her sister Ruth of  They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.

Honestly, I can’t say I’ve ever ordered Moo Shu at a Chinese restaurant, and I can boil it down to two reasons: pork and mushrooms.  While pork is no longer categorically off-limits for me,  mushrooms, especially the black fungus kind, are sort of a dealbreaker.  I’m trying to like them.  I’m on an earnest journey, and I can honestly say that I love me some mushroom ravioli…  So I assume it’s a texture thing, which is understandable, right?  So, for this challenge I made pancakes and hoisin sauce basically as directed, and exercised a little creative license with my stir-fry. Continue reading