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

raspberry basil gingerade fizz

raspberry basil gingerade fizz recipe (via thepigandquill.com) #drinkthesummer #summer #mocktail #recipe

You guys, I don’t know about your parts, but my parts are hot. My parts meaning both of the world and, um, of my bod. My parts are hot. Lana’s parts are hot. I feel like at the conclusion of each nursing session I’m peeling us apart like a sheet of stubborn cling wrap that just is not having it. Poor little clammy kiddo. We’ve been swaddling her nekkie at night (well, diped up but no jammers) in the lightest little muslin swaddle we’ve got and she’s been getting through it like a champ. Because lemme just put it out there right now: if you straightjacketed me with a burlap sack in a house that routinely remains 80+ degrees well into the evening, I’d be giving you The Stabbiest Look Ever with my eyes. But she just fusses once or twice kinda sleepy like and then gives into slumber like the precious babe she is while I use the nearest burp cloth to mop the sweat from ‘twixt my boobs. It’s. Fecking. Hot. Thankfully, today marks the start of a cool-down, but I swear I couldn’t have gotten through the last four days without a tall glass of icy, fizzy goodness, which is why … 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

roasted shrimp + polenta with halloumi (or pancetta) crisps

Roasted One-Pan Shrimp + Polenta with Halloumi or Pancetta Crisps (via thepigandquill.com)

As I write this, a small being is hiccuping away inside my belly. I’m growing something that hiccups. Is life not an absolute trip? That person I never thought I’d be — you know, that woman completely enamored with what’s taking place inside her as new life blooms into being? I think I’m becoming her. I took my sweet-ass time getting here, but I think it, or she, rather, is finally sinking in. Being pregnant does not The Suck. Nor is it, as I thought it would be for the duration of this experience, Totally Normal. I think maybe — finally — it’s kind of Awesome. <3 I like Awesome. With less than two months to go, Chris and I have entered full-blown nesting mode. (Charming how I’ve lumped him in with me, isn’t it?) We’ve tucked into every corner of our tiny house (and our not-so-tiny garage) in an attempt to clean/repurpose/maximize each square inch of potential living/storage space to the very best of our ability. The folks at the local Goodwill donation center probably know us by name. I’m certain they at least know our car well enough to suppress a small feeling of dread as we make our weighty approach. … Read More

quinoa + chickpea tabbouleh (gf + vegan)

Takes only 10-mins and is perfect for lunches or potlucks! Full recipe at www.thepigandquill.com. #vegan #glutenfree #salad #recipe #quinoa

You guys. Parenthood is over. I just finished the Serial podcast. Vampire Diaries is getting a little off its game — even for Vampire Diaries. (But, attractive people…) And do we even want to talk about The Bachelor? This season is a freaking circus of crazies and the ring master is an unfortunately fauxhawk’d makeout slut with waaaaaay less facial hair than is necessary for the whole Iowa Farmer thing to be charming. (Also, that matte pink lipstick looks good on exactly none of you, so stop passing it around. JUSTSTOPIT. Jesus.) I think I need a detox from popular programming. Or maybe just a detox, in general. (I feel like here’s where I should put another picture of this salad thingyding. Isn’t it just the picture of health? Chickpeas! Quinoas! Green stuffs! It’s exactly what should be going into your tummy when limos of drunk girls are going into your eyeballs.) OMG, you kinda like the makeout slut, don’t you? DO YOU? But he’d be so much hotterrrrrr with a reeeeeal beeaarrrdddd…. Ugh. Let’s not even. So honestly, I think I’ve said that recipes are “stupid easy” a time or two, but this time I weeeealllly mean it. Step 1. Lemon juice, olive oil, … Read More

Masala Roasted Sunchokes with Feta, Mint & Lemon (gluten-free)

UPDATE: This contest is now closed. Thanks to all who entered!  Have you entered our Luv Yo Momma giveaway yet? No? So I guess you don’t wanna win a Breakfast in Bed set from Q Squared, then. Ok. Up to you. (Check it out!) Confession number one. I just ate a pop tart. Well, ok, some non-GMO, organic approximation of a pop-tart, but it hit all the same pop-tarty notes. Scalding hot, jammy inside. Crackling sugary crust. It was all sorts of delicious. I want another. Maybe in time I’ll DIY some for the bliggy. Confession number two. I’m about half a pound into these sunchokes (salty after sweet, duh), which are also called Jerusalem artichokes, or — as I’ve recently learned — fartichokes, based on their reputation as a gastrointestinal nightmare. Fortunately, when I say recently learned, I don’t mean firsthand. I think scarfing down gobs of cauliflower and curries may have strengthened my tummers, because these guys ain’t got nothing on me. I mean, a Chipotle bowl packs more poison. But that’s just me. If you’re in the same boat, then you’re a lucky little devil, because sunchokes are DEE. LICIOUS. They crisp up beautifully on the outside while … Read More

Creamy Baked Eggs with Chimichurri (Christmas Eggs! w/ gf option)

This week has been a whirlwind. I’d point out my lack of posting, but perhaps you’ve already noticed? We learned a few days ago that Chris will be starting a new job in two weeks (he’s such a smartie!), we’re toying with the idea of moving (locally, but is moving ever easy?) — and after months of anticipation research, we finally sealed the deal on some new wheels for this little lady. Which begs the question: where was this heated steering wheel thing when I was driving to work in Level 3 snow emergencies a few years ago? Or 4WD, for that matter? Doing things backwards is fun. Happily, Thanksgiving weekend also marked the arrival of a snazzy 6′ Noble Fir, which is looking positively handsome in his Christmas skirt and wing-ed angel top hat. He’s a classy dude. And he’s totally rocking big, floppy plaid bows like it’s 1991. And a few well-placed My Little Ponies, just to keep things kitschy. We’ve even got this grapevine twine garlandy thing going on in all its Pottery-Barn-meets-actual-barn glory. It’s so freaking hip in here, you guys. I can’t even. And I don’t know about you, but once the tree goes up, … Read More

Snap Pea, Parmesan & Bacon Salad with Dijon Dressing

Evening friends. Quick post tonight as I want to save a few things for a bonus post I’ll be putting up later in the weekend. A little sunt’n sunt’n about a certain blog turning one. We might even light a candle, but let’s not get ahead of things. This week has been, in a word, flaughghg. I’ve been operating in a bit of a fog, attempting to nurse myself back to health with a winning mixture of green juice, Emergen-C and DayQuil, but only after a trip to the doc and a five-day stint of antibiotics am I finally starting to feel better. Summertime bronchitis. Who knew. The great news is that we’ve got so much fun shig on the calendar this coming month that there is, quite simply, no time for coughing, wheezing or one-eyed nose blowing. (Do you close an eye when you blow? Is that just me?) Next week brings a trip to the great Midwest to meet the BFF’s new baby boy, then it’s THREE back-to-back weddings for three sets of dear, dear friends — and lastly, almost a full week of hosting this crazy girl (and her slightly less crazy beau) in our teeny-tiny one-bedroom … Read More

Mini Pineapple Corn Cakes with Lemon Glaze

Happy weekend, lovelies! What a week it has been. Productive, to say the least. And mehbeh a tad stressful. But a productive week usually makes for a content Emily, and around here, that’s far superior to the alternative. The alternative, of course, being the Emily that’s full of passive aggressive complaints and grandiose insinuations and overly general generalizations that usually revolve around such dramatic statements as, “I’m not sure why I should have expected anything different…” Boy, that gets ugly. Full disclosure, a scant bit, just a wee dribble, of that latter Emily might have made an appearance this week. Like when I got total pissy-face over Chris not surprising me with a dinner that I had completely fabricated in my head. Yep, it’s as crazy as it sounds. Somehow I seriously convinced myself that Chris had come home early to surprise me with a home-cooked dinner solely based on the fact that his response to “What do you need from Trader Joe’s?” was “Nothing.” It’s a wonder I’m married at all. So in an effort to at least partially redeem myself before the week is over — or, ya know, in an attempt to tame the crazy — I’m gonna just … Read More

Smoky Roasted Brussel Sprouts with Lemon & Parm

I gotta tell ya, I was really feeling like starting this post off with an overused acronym like OMG or TGIF and then stopped myself. Because ICBMO (I can be more original), right? But really, that’s how I’m feeling — short on words and big on bursts of emotion because oh my goodness it IS Friday and I AM thanking God. I’m so ready to snap on my skis and hit up some mediocre pow this weekend that it’s not even funny. Gnar to the extreme. Rip, shred, dude-bro, it’s gonna be epic. Wow, can you imagine if I spoke like that all the time? I’d punch myself in the face or step on a rake before consciously submitting to it. So, ya know, if it ever happens, I’ve definitely been brainwashed by a gang of goggle-tanned d-bags. Speaking of d-bags: b-sprouts. How’s that for a segue? Roasted until crisp, golden and nutty and then tossed with aromatic lemon zest and even more nuttiness: parm. If you feel like there’s been a pattern with lemons and parm lately, you’re right. We’ve got lots of both, and they’re just so darn good together. So again: don’t think you like BS? I … Read More