Creamy Hummus Soup with Crispy Soyrizo Gremolata (Vegan)

Creamy Hummus Soup with Crispy Soyrizo Gremolata (Vegan) (via thepigandquill.com)

Like so many recipes that find their way to this space, this soup was a happy accident. A well-meaning attempt (and I do mean well-meaning, as not a corner was cut!) at Kenji Lopez-Alt’s intriguing Israeli hummus recipe — more on what makes it so intriguing later — watered down, quite literally, into a slurpable meal worthy of your soup spoon. Too many times I’ve daintily tucked pita into a creamy bowl of restaurant hummus while every fiber of my being screams good lord woman, eating it by the oversized spoonful is the clear winner of all ideas ever! And too many times, apparently, I’ve bump-on-a-logged it, afraid of what my dining companions, or — sin of all sins! — the doler-outter-of-pitas — might think. Because I will admit: when pita is good, it’s responsible for at least half the splendor. But when hummus is good. When hummus is this good. It needs not the company of pillowy fillers. Indeed, it’s a treat to behold all on its scoopable, spoonable own. As suggested, the basis for this recipe is Kenji Lopez-Alt’s Israeli hummus, which claims to turn out that super creamy, whippy-textured hummus available almost exclusively in restaurants or at scary New York deli counters but without all the … Read More

greek sweet potato fries with curried tzatziki

greek sweet potato fries with curried tzatziki (via thepigandquill.com)

Just a shortie today because I’ve got roughly three weeks of freezer meals calling out to be labeled and organized and tetris’d into a spot that was previously occupied by six frozen ‘naners. Which have now become two ginormous loaves of pineapple-banana loaf cake, also headed for the freezer. Systems are failing. (PS – Do you guys have any interest in the whole freezer food game plan? Mehbeh I’ll do a little posty-post about how it’s all coming together and then a Part Deux when it all gets cooked up for countless post-baby dins and inevitably falls miserably apart. Is that completely, totally boring? Comtotesboringo? Snoresville? Lemme know.) This past weekend Chris and I had a small non-shower at the corner bar chock fulla beers and burgers and chicken strips and cuppycakes and exactly zero games and it was awesome. We’re so lucky to be surrounded by friends that have truly become our second family — and as only children, it’s so comforting to know that our little babes will grow up with more honorary aunties and uncles than she can count. (Well I mean, when she can count, she’ll be able to count them, but I’ma keep things low-presh…) In addition … Read More

fried honey-garlic delicata with white miso + furikake // gf + vegan

fried honey-garlic delicata with white miso + furikake // the pig & quill // #glutenfree #fall #vegan #QSquaredNYC

You guys, I’m back from Boston, and I had more good times with the bestie than one is supposed to have on a “work” trip, I’m almost certain. We ate all the things (you should def skim Insty for the recap — ps, follow me! :)) and walked all the places (it’s normal to draw every comparison between Hogwarts and Harward, right?). We even cooked LIVE lobbies for the first time ever, and no one died (well…). But but but! They didn’t scream! So it was about 900 times less traumatic (for me) than I expected. Also, when I say we cooked lobsters, I mean Mir and her boy cooked lobsters while I busied myself slathering too much bread with too much butter because duh. Aaaand, I visited an H Mart for the first time and about lost my isht right then and there. Have you guys been? It’s like the AAA Five Diamond equivalent of schmancy Asian grocery stores. Liiiiike: H Mart:Generic Asian Grocery::Sanrio Store: Stationary Shop For real. Except everywhere you turn, there’s a new clinically packaged container of tiny fishies or the biggest daikon ever to ogle instead of a million fruit-shaped erasers to smell. I know you’re … Read More

Samosa Croquettes with Harissa Yogurt Sauce

Oh heyyo friendsies! Long time no chitchattle. Somehow those five days of Mexican bliss I referred to in my last post stretched out into more than a week of no bloggy blogging – and real talk, it was kind of splendid. Not that I don’t love hanging ‘round these parts talking about donuts and dranks, but it is just toooo nice to have someone else – yeah, like someone that’s not me – do the making of the dranks and the delivering of the dranks while I do the lounging on the beach. Which, I’ve determined, I kick major ass at, BTW. I am a superb beacher-upper. Er. Play on, playa. Heh. Also, pirate ships. And THE BEST TACOS I’ve ever had, ever, ever. WhAt! So I made these croquettes (can we call them ‘quettes?) approximately forever ago with the intention of posting them up sometime before all that #soletspigout bidnit, and then. Well, life happened or something. And by life happened, I mean Keeping Up with the Kardashians. Because I’m like three seasons behind. And who needs sunshine. If you’re even one-tenth as smitten with samosas as I am, you’re gonna dig these croquettes ‘quettes something fierce. They’ve got … Read More

Char-Siu Chicken Bún Bowls (gluten-free)

Before this post runs away from me, as so many of them do, I’ll just start by saying: if you’re here for the recipe, alone, I know this looks like a crapload of ingredients and steps, but I beg of you – don’t be intimidated. The allure of these bowls lies in their lovingly forgiving simplicity. And that is to say, you can do very little right with them and still do very little wrong, if you know what I’m saying. It’s a beautiful thing. And now for the detour. My love for swine is no secret — to the point that it’s represented here in titular glory (ha), though I’m never quite sure if I’m eating the pig or I am the pig — or maybe, in a move that’s as cannibalistic as it is poetic, it’s both. But that’s no matter. The bottom line: is porcine. And there may be no greater single expression of porky perfection than the Chinese barbecue variety known as char-siu. Growing up, no trip to the Chinese market was complete without a styrofoam container heavily laden with charred, fatty morsels of roughly chopped char-siu, freshly unhooked from its place in the butcher’s clear locker … Read More

Green Chili-Garlic Sauce (gluten-free, paleo, vegan variation) and our chapter on Ohio

This morning I woke up certain that I was still dreaming. A glimpse outside revealed a slate sky heavy with anticipation, a thick-striped greenbelt under the window screaming words like verdant and lush that have become few and far between on the West Coast. And then: the staticky buzz of cicadas, audible even over the light hum of the outer belt. Ah, yes. The midwest. Again. It's no dream. More years ago than I care to count, Chris and I packed up our tiny college apartment just outside of downtown San Luis Obispo and dove (or rather drove) into a new life -- a presumably grown-up life -- in Columbus, OH. We did it for our jobs, first -- and for the small thrill that accompanies decisions that are ultimately the result of late night brainstorms brimming with youthful proclamations: we're young! we're nimble! extra ranch and peperoncinis! Living in Ohio was both exactly and not at all what we expected. It was opportunity -- to advance our careers, to buy our first house, to explore a part of the country we had previously (perhaps selfishly?) ignored. And to forge incomparable friendships. But it was also isolation -- from our ... Read More

Creamy Eggs with Garlicky Greens, Avocado & Chili Oil

You’re so lucky, guys. I’ve got a snap-ton of snazzy stuff headed your way in the weeks to come, like more infused, fruity drinks (since you were kinda bananas for the last one), a pair of pretty, spring soups that will make quick work of all those CSA veggies, and even a CAKE. Yeah, cake stuffs happened and I lived to tell about it. And I totally didn’t drop my favorite ceramic measuring spoon down the running garbage disposal in the process. (No really, I didn’t. But that’s a very real fear of mine. Like, I imagine it happening nearly every time the two — the running disposal and the spoon, that is — get within 10 inches of each other. I guess it’s really the spoon that gets all up nears the disposal, since the latter is kind of in a fixed position, but please believe me when I say that I literally imagine this poor spoon’s inopportune death all. the. time. It’s kind of sick. Send help now. And tell them to bring along some metal measuring spoons so I can put this fear to rest for once and for all. KTHX.) Wow, maybe I should have saved that for the actual … Read More

“The Paleo Foodie” cookbook GIVEAWAY (and Spicy Parsnip Hummus)

{This contest is now closed. Thanks so much for your entries — and congrats to our winner, Heidi K! } Food blogging is kind of an interesting gig. And to be honest, I’ve struggled with the term “food blogger” a lot. For one, it seems we’re a dime a dozen. Even good food bloggers (I’ll use that descriptor loosely and without assumption that I do/not fit into the category) are available in abundance. There are just a lot of folks out there — a plethora, even (love that word) — who do a fine job of experiencing the world through their mouth-holes. And who communicate those experiences so beautifully, eloquently — and often times with great humor. It’s hard to find your voice. Your place in the pack. I’m still figuring it out. Happily, the thing about blogging is that it has all the camaraderie of a team sport. Sure, you can operate entirely in a vacuum (whereby one enjoys a Friday night sharing only in the company of tacos and Parenthood), but you’re surely never alone. If you put yourself out there, you begin to realize that those “dime a dozen” folks you mentioned earlier are actually your peers. Your pals. And you can turn … Read More

Garlicky Curried Noodle Soup (gf w/ vegan option) – and a Q Squared gig!

When I posted this guy on Instagram the other day, I had the forethought to actually add a squidge of sriracha to the egg. And it looked bangarang, you guys. Bang. Uh. Rang. And then I sat down to edit the pics for this post and realized that, amidst all the excitement of pulling out the big ol’ Nikon and strapping it to the tripod and F-stopping like whoa, I never actually took a real-deal pic of the sauce’d egg. What the eff. I blame #yolkporn. Gets me every time. (Ok, side note: that rocker Caleb dude is singing a Gaga song at half-tempo on Idol right now, and I’m just not feeling it. But the judges, hello, are so endearing it almost makes up for it. Harry, you keep up that Keith Urban impression and I just might forgive your last Christmas album. Also, Hope Floats = yes. That’s it.) So this soup: sriracha drizzle or not, it’s kinda fine, am I right? Like, girl, you a dime. Straight-up Good Looking. And happily, it’s just as tasty. There are 15 flavor-full ingredients in the broth, alone — but don’t let that scare you! If you do a moderate amount of … Read More

Pig n’ Prairie Pasta (Rigatoni with Easy Bacon & Bison Bolognese)

We’re watching Dexter these days. I hope you understand why that means my posts have been a bit sporadic lately. I’m sure it also explains why I’m hearing the words I’m typing in the voice of Michael C. Hall. Is it still your own inner monologue if it’s in the voice of someone else? In case you’re wondering, it’s still happening. I feel like we hardly even know each other anymore, you guys. So I’m going to try to change that. Here’s a little of what I’ve been up to these days, outside of the kitchen: As we discussed, I’m eyeballing a lot of this guy (bonus points for showing that creme filling who’s boss): And attempting to do more of this: I booked a trip to here for February: (That’s Minneapolis people. And yes, February. Because paste tasted good in kinnygarten.) And here for March: (PDX, yo) And I’m hoping to coordinate a little girls weekend here for April: (Let’s drink wine and Take-a-Napa Valley) I bought these for a STEAL: (Backstory: Kevin is like, “So I read this HuffPost article about how TJ Maxx has great finds on high-end designer shoes. When have you ever seen high-end designer … Read More