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Everyone loves gathering over a good meal. Here, we gather over the creation. We extend the social aspect beyond the plate.

We will set a ground rule to approach every experience in the kitchen as a good experience - regardless of how the final dish turns out. It is a good experience because we learned. It is a good experience because we included friends and/or family in the creation. We laugh, we drink, we eat. Sometimes we write it down.

Communication will go both ways. Not only do I want to share my recipes; I looked forward to learning from you as well. Provide me constructive criticism on my posted recipes. There is always room to re-evaluate a process in the name of improvement. And please, contact me about recipes or tips and tricks you want to share! Teach me your methods. Share your passion. We will grow, together.

Loyally - B. Eppig

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Tomato Soup
May 27, 2022 by B. Eppig Recipe rating:
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Tomato Soup

Using diced-canned tomatoes and basic pantry seasonings for a homemade tomato soup. This recipes creates servings for two hearty bowls or can be divided into smaller servings of four bowls and served with grilled cheese.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Mains
Servings 2

Equipment

  • 1 cutting board
  • 1 chefs knife
  • 1 medium pot
  • 1 spoon
  • liquid measuring cup
  • measuring spoons

Ingredients
  

  • 1 Tbsp olive oil
  • 1 medium onion
  • 4 cloves garlic
  • 2 (14.5 ounce) cans diced or crushed tomatoes
  • Β½ cup vegetable broth can substitute chicken broth if nonvegetarian
  • 1/4 cup butter
  • 1 Tbsp sugar
  • 1Β½ tsp salt
  • ΒΌ tsp pepper
  • 1 tsp paprika
  • Β½ tsp dried oregano
  • crushed red pepper flakes optional - to taste
  • ΒΌ cup fresh basil chopped
  • 1/4 cup grated Romano or Parmesan cheese

Instructions
 

  • Finely chop onion and garlic
  • Add olive oil to pot. Bring to medium heat. Once oil has heated, add onion and garlic. Cook until onion softens, 2-3 minutes, stirring occasionally to prevent sticking.
  • Pour canned tomatoes into pot and bring to a simmer, stirring occasionally to prevent sticking.
  • Once simmering, to the pot add the butter, broth, sugar, salt, pepper, paprika, dried oregano, and optional red pepper flakes.
  • Stir until butter is melted. Add fresh basil and cheese. Stir. This is a great time to taste and adjust your seasonings as necessary.
  • Cover, reduce heat, and let simmer for about 10 minutes. While the soup is simmering is an ideal time to make some grilled cheeses.
  • Serve warm. Enjoy!

Notes

Recipe inspiration courtesy of The New Camp Cookbook.Β 
Consider topping with the B. Eppig grilled cheese
Keyword soup, vegetarian
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Cooking time: 20 min
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Cauliflower and Chickpea Tacos
May 4, 2022 by B. Eppig No Comments

Cauliflower and Chickpea Tacos

Taco Bar! The baked chickpea and cauliflower dry rub filling is everyone’s base, and the topping bar will allow for each guest to individualize the taco to fit his or her palate. I STRONGLY suggest the jalapeno, fresh squeezed lime juice, and avocado to add some zing, and any others toppings can be added or omitted to fit your style. I also love these taco salad style.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Mains
Servings 4

Equipment

  • 1 chef's knife and cutting board
  • 1 large mixing bowl
  • 1 small mixing bowl
  • 1 can opener
  • 1 colander
  • 1 cookie sheet
  • 1 mixing spoon
  • small bowls for topping bar optional

Ingredients
  

Taco Filling

  • 2 14 ounce cans chickpeas
  • 1 medium head cauliflower
  • 1 medium red onion
  • 1 Tbsp olive oil
  • 1 Tbsp chili powder
  • 1Β½ tsp garlic powder
  • 1Β½ tsp cumin
  • 1Β½ tsp salt

Taco Assembly - this is all up to your particular tastes but here are suggestions

  • 1 pack corn tortillas assume 2-3 tacos per person
  • 1-2 jalapeno diced
  • 1-2 avocado diced
  • 1-2 limes cut into wedges
  • 1 bunch greens of your choice I used the premade spinach and spring greens mix.
  • 1 bunch cilantro
  • 1-2 tomatoes diced

Instructions
 

Taco Filling

  • Preheat oven to 400Β°F
  • Remove the base of the cauliflower. Compost/discard the base. Chop the remaining cauliflower bits into bite sized pieces and place the pieces into the large mixing bowl.
  • Open the two cans of chickpeas, pour into colander, and rinse the chickpeas until the water leaving the colander runs clear. Pour the rinsed chickpeas into the large bowl with the cauliflower.
  • Peel remove the ends of the red onion. Compost/discard the peel and ends. Chop the red onion into pieces (i like them a bit larger) and add the chopped red onion to the large bowl with the chickpeas and cauliflower.
  • Pour the 1 tablespoon of olive oil over the large bowl of chickpeas, cauliflower, and onion. Mix together to coat the vegetables in the olive oil.
  • In the small bowl, add the above mentioned measurements of the chili powder, garlic powder, cumin, and salt. Mix the spices together. Pour the small bowl of spices over the large bowl of the chickpeas, cauliflower, and onion. Mix the items in the large bowl until the chickpeas, cauliflower, and onion all are semi-evenly coated with the spice mixture.
  • Pour the large bowl mixture onto the baking sheet. Try to make sure the mixture is spread out evenly onto the baking sheet. Once the oven is preheated, place the mixture and baking sheet into the oven. While these are baking is a great time to prep your toppings.
  • After 10 minutes, stir the filling around on the tray to prevent sticking and allow for an even back. Cook in total for 20-30 minutes. The filling is ready when the cauliflower is tender.
  • Assemble your taco! Squeeze some fresh lime juice over the filling and top as desired. Enjoy!
Keyword roasted vegetables, taco, vegan, vegetarian
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Reading time: 2 min
sauces•Vegetarian

Sweet and Creamy Raspberry Dressing
April 24, 2022 by B. Eppig No Comments

 

Sweet and Creamy Raspberry Dressing

Finally, a way to make a dent in the bundles of fruit preserves you were gifted for Christmas. The recipe for dressing below is mild on sweetness - pairs nicely with a crispy leaf lettuce. I especially love the sweetness to pair with a hard boiled egg in the salad. For even bitterer salads, such as with a spinach base, you can increase the amount of honey or fruit preserve to balance the bitterness. Dresses one large salad.
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Prep Time 5 minutes
Total Time 5 minutes
Course Salad Dressing
Servings 0

Equipment

  • 1 small bowl
  • 1 whisk or spoon
  • dry measuring cups
  • measuring spoons

Ingredients
  

  • ΒΌ cup plain yogurt
  • 1Β½ Tbsps. honey
  • Β½ tsp raspberry preserve can substitute with other fruit perserve1
  • 1 Tbsp Dijon Mustard I prefer whole seed
  • 2 tsp olive oil
  • ΒΌ tsp kosher salt
  • ΒΌ tsp fresh ground black pepper
  • 2 Tbsps. white wine vinegar

Instructions
 

  • Combine all ingredients in a bowl. Whisk (or stir) together until combined and creamy. Dress salad just prior to serving.
Keyword creamy, salad dressing, summer salad, sweet
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Reading time: 1 min
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