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Vegetable Beef Soup

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I’ve been making a lot of soup lately. I crave it when it gets cold, when it gets cloudy, or when I just want to eat the embodiment of warmth and comfort.

Do you know the story of Stone Soup? An old folk tale that varies from culture to culture, the story centers around a traveler who arrives in a small village seeking food. At every door he is turned away as the villagers attempt to protect their meager pantries. The traveler then asks, quite simply for a stone and a kettle so that he might prepare a delicious soup.

Curious, the villagers slowly emerge from their homes and begin to offer small ingredients that will improve the soup: a bunch of carrots, an ear of corn, some grains of pepper. In no time at all, a hearty, filling soup feeds not only the traveler but the entire village, and the modest contribution of each villager yields an excellent meal for everyone.

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Lemon Cookies with Blackberry Buttercream

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Lemon Cookies with Blackberry Buttercream

Oooooooooooooh blackberry season is here! It’s been summer here for a long time, but blackberries have always signified summer for me more than any other bounty the garden has to offer. Usually, between Brad and I, fresh blackberries don’t last long enough for me to put them into baked goods. They’re just too damn delicious raw and fresh! But this year, with a half batch of leftover buttercream lurking in the freezer from a round of wedding cake recipe-testing, I decided I’d test out a flavor combination I’ve been curious about for some time now: blackberry and lemon.

Blackberries and lemons

Perhaps it’s my love of sweet and tart flavors. Perhaps it’s the purely aesthetic bliss of bright purple icing against a mellow yellow cookie canvas? I don’t know. But this was the year! I would not let blackberry season pass me by without trying out the union of blackberry and lemon. I thought about making a layer cake, or maybe cupcakes, but since there’s been a lot of cake around here lately, cookies seemed like the way to go this time around.

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Charred Corn Salsa

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Charred Corn Salsa
It felt like spring the latter half of this week. The sun was shining, the last of the snow that has persisted in our street for weeks has melted, and it was nice enough to wander about without a jacket. The thrill of the weather finally breaking is one of my favorite moments each season!

Ingredients
Perhaps associated with the first burst of warm-ish weather, I tend to also get an itch to vacation at this time of year. It might also be years of Spring Break indoctrination, but I suddenly yearn to pack my bags for some tropical adventure! Not that I actually did a lot of that growing up, but the once or twice that we did vacation somewhere warm over Spring Break were enough to permanently spark anticipation every February. Unfortunately, we have no imminent vacation plans for this spring. So! To ease my wanderlust, I’ve settled by making some charred corn salsa.

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Homemade Hamburger Helper

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Hi there.

Do you need some comfort food? Something that invites your soul to snuggle up against some memories of simpler times, of peaceful days when the world made sense? Something that fills your belly with a perfect medley of carbs, fat, protein, and flavor?

Me too.

This fall has been crazy. In mid-August I dove headfirst into some projects at work that required every ounce of creativity, planning, and time that I possessed. I took on a leadership role in my choir. I volunteered for an election that, well, let’s just say it didn’t go the way I’d hoped, and since then have still had trouble finding my bearings in this strange, post-election world. Sharing new recipes with you just hasn’t been at the top of the list.

But now it is! As the flood recedes, I’m finally finding myself looking through cookbooks again, browsing the wild and wonderful internet for tasty new things to cook. Which is how I found this one.

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Smooth Garlic Hummus

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Smooth Garlic Hummus

I think I was in sixth or seventh grade when I first heard about hummus. One of my classmates probably brought it in their packed lunch, with a pack of carrot sticks or some pita bread. My hometown was (and still is) definitely the kind of place where sixth graders are excited about eating hummus and carrots for lunch.

Unfortunately, I was horrified by the idea of eating hummus. For the better part of my childhood, I thought that hummus (ground chickpeas with tahini paste) and HUMUS (fully decomposed soil) were the same thing. I was all for eating the fruits of the earth, but the earth itself? NO WAY.

The connections one makes as a child are truly fascinating, aren’t they?

Smooth Yummy Hummus

Now, however, I know the truth. I know that in fact, that extra “m” makes a HUGE and delicious difference. What’s more, hummus is an incredibly easy and inexpensive snack to make.

And it starts, of course, with chick peas.

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Caramelized Onion Dip

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A shift in the weather has finally come to North Carolina.  After a disgustingly hot Labor Day weekend, the last few days have been gloriously cool. I’m thrilled for fall to arrive, but sometimes, I think the transition into the season is almost more exhilarating than the heart of the season itself. Just a few months ago, I ached for the warmth of summer. I couldn’t wait to shed my scarves, jeans, and sweaters and swap them out for flip flops and tank tops. But now, as we teeter on the outer edge of a long, hot summer, I can’t wait to don my long-sleeved tees, comfy socks, and tall, brown boots.

Buuuut it’s still a bit warm for that. But there are still plenty of ways to get ready for fall. One of them is to add this rockin’ dip to your TO MAKE IMMEDIATELY list. Take it to your next football tailgate, Halloween party, or movie night. Seriously, I urge you to find any excuse.

I’ve “made” onion dip before. A packet of onion soup mix and a tub of sour cream and shazam! Chip & dip time! But this is unlike any onion dip I’ve ever had. probably because it actually features the fine, fine flavors of real onion. A LOT of onion. This recipe yields about three cups, but it starts with four full cups of raw onion. Then, aided by the deep and sultry additions of balsamic vinegar and brown sugar, those crisp raw onions transform until their decadent, caramelized selves.

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Strawberry Ice

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Strawberry Ice

The last three days, I think I’ve been on my first faux-cation. That’s right. A vacation that’s not real. It’s not like I’m actually even on vacation but just not going anywhere, which is a staycation. I’m not on one of those. I just emerged from one of the more intense periods of work I’ve ever experienced, culminating in a hugely successful film festival. It was fun in that mind-bending, 17-hour work day sort of way, ya know? Rewarding, exhilarating, but exhausting. And since we wrapped up late on Sunday night, it has been nearly impossible to force myself to do ANY activity that remotely resembles work: putting dishes in the dishwasher, cooking at all (seriously, I feel like I’m at the beach, we’ve been eating at restaurants with patios to take advantage of the nice weather), grocery shopping, nothing. Each time I’ve tried to get something done, I drift into daydreams of real beach vacations, lazy days in the sun, and the slower pace that simply MUST be coming soon.

But I miss you guys. I miss testing recipes, playing with food, editing photos, and writing to you. So I finally got myself back on track, though admittedly, the “recipe” that follows is vacation-inspired, and possible even in a stress-triggered faux-cation.

I made some dang strawberry ice.

Strawberry Iced Lemonade

Why? Because summer is coming, which brings lemonade. And strawberry lemonade is the best lemonade, and hiding strawberries in ice cubes seemed like fun! It’s an easy, splashy way to step up your beverage game at summer cookouts and spring brunches. And all you need to make it is ice, sugar, water, and your favorite ice cube tray.

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Basic, Perfect Lemonade + Lemonade Popsicles

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Simple Perfect Lemonade
The impact that holidays have on my mood is real. I don’t even have Memorial Day off, but a feeling I can only describe as three-day-weekend anticipation built on Friday afternoon anyway, as I watched the clock tick toward 5pm. The lack of social commitments and spectacular weather of these two days feel like a luxurious break on their own.

There aren’t many things that can break me out of my water-all-time-time beverage habit, but the arrival of summer weather is one of them. And lemonade is usually first in line for my liquid-y cravings. Amazingly, though, I’d never made it from scratch until earlier this spring during the citrus extravaganza following my trip to California.

I can’t believe I waited so long.

Just lemons and sugar

Woe to the time I’ve wasted buying lemonade from the grocery. Woe to the powdery mix that’s walking around emulating this precious elixir. Using only a few lemons, you can make the most perfect, delightful lemonade with hardly any effort at all. Please do so as soon as possible.

Zesting

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Late Spring Stir Fry

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So, I actually feel a little silly about the recipe I’m about to give, mostly because I rarely measure ANY of the ingredients when I make it myself. I also change the ingredients based on what’s in season and what I have. A lot.

But I’m sharing anyway because, quite simply, I love stir fry. I make it all the time. I mean, what an awesome go-to meal! It’s warm. It’s savory. It’s quick. It makes great leftovers. And it’s chock full of whatever vegetables are in season.

This is my first spring living in North Carolina, and I must say, I am impressed by the bounty of produce that is already available at the farmers market. Maybe this is all old hat for life-long North Carolinians, but to see this many vegetables fresh from the fields in early May is astonishing to me.

Now, I definitely could have gone with just these and had almost completely local stir fry. But I must confess, a few of my favorite stir fry add-ins are definitely not from around here. These three in particular lend a crunchiness that I find delectable against softened vegetables and chewy rice.

You should use whatever vegetables you want. My dream stir fry is probably not the same as your dream stir fry, and in fact, you may think I’m a bit odd for having a “dream stir fry” at all. Really, who says that?

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Mini Cheddar Swirl Buns

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Cheddar Swirl Buns

The internet is full of food blogs, and though I’ve been a bit busy for leisurely reading lately, I read quite a few of them. I love to see what other bloggers are cooking, writing, and photographing; each one is hugely inspiring. One of my favorites — I adapt quite a few recipes from her posts — is Smitten Kitchen, crafted by the clever, snarky, and talented Deb Perelman. Her site is gorgeous, her archives well-organized, and if you’ve never taken a look, I highly recommend it. In fact, Smitten Kitchen was the first food blog I ever read, and was a major source of inspiration for me to start a food blog of my own.

Today is a special day here at 30 Pounds of Apples… it’s my two-year blogoversary! And to celebrate, I have a copy of The Smitten Kitchen Cookbook — signed by Deb Perelman herself — to give away to one of you!

Lots of tabs

Last fall, Deb’s work jumped out of the internet and onto my bookshelf when she released a cookbook. After receiving a copy as a Christmas gift from my fabulous sister, I spent quite a bit of time and many post-its paging through her book marking up recipes I wanted to try. And this one, for these luscious, savory breakfast buns, was at the top of the list.

Cooking from the book!

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