One thing we can count on, living in Northern California on the coast, is a few foggy days during the summer. Ok, a lot of foggy days. Today was one of those days. So, that calls for some heart-warming soup. This one came out so good.


Serves 6

  • 1/2 yellow onion, diced
  • 4 cloves of garlic, minced
  • 2 celery sticks, sliced about 1/2″ thick
  • 3 carrots, cut on the diagonal
  • 1/2 red bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 1 zucchini, sliced in half then in 1/2″ thick 1/2 moon shaped pieces
  • 1 large red potato, diced
  • 1 handful of green beans, cut in2″ lengths
  • 1/4 head of cabbage, chopped
  • 1 can of red kidney beans, rinsed
  • 1 can of fire roasted chopped tomatoes
  • 3-4 handfuls of dried conchiglie or penne pasta
  • 4-5 cups chicken stock
  • 1 Tbsp dried thyme
  • 1 Tbsp dried oregano
  • Fresh basil
  • Grated Parmesan
  • 1 Tbsp olive oil
  • Salt

In a large stock pot, heat olive oil on medium heat. Add onions, garlic, celery, carrots, and potatoes and about 2 tsp salt. Cook for 5 mins. Add thyme, oregano, zucchini, bell peppers, pasta, 4 cups of stock and tomatoes. Cook for 10 mins. Add green beans, cabbage and kidney beans. Cook until pasta and potatoes are tender. Add stock if needed and salt to taste. Once cooked, add fresh basil and top with Parmesan.

Enjoy with a buttered baguette.

Pho – the easy peasey non-authentic but hecka good kind

i have been cooking a ton lately and was looking through pics realizing that I haven’t been archiving some major successes. 

The deluge of recipes are coming. 

This one is perfect for this time of year. It’s freshness matches the first blushes of spring but the warm broth and hearty meat keep you cozy on our still cold nights. And it’s a perfect weeknight dinner that the whole family will enjoy – especially the kids because it’s all about making it your own. 


* 1 1/2 box of beef broth (or 6 cups of beef bone broth if you’ve got some in your freezer)

* 1/2 lb of rib eye or strip or any other easily sliced beef (bonus if you can get your butcher to thinly slice it for you)

* 2 limes

* 2 TBSP fish sauce

* 2 TBSP soy sauce, plus more on the table for garnish

* jalapeño sliced

* bean sprouts

* basil leaves

* cilantro

* sriracha

* 1 package of thin rice noodles

Being the broth to a boil. Add the noodles and cook according to the packaged instructions. Add the fish sauce, soy and squeeze of lime to taste. Turn off the heat and add the meat. The meat will cook in the hot soup. 

Assemble all the other ingredients on your table and serve the soup in bowls. 

Slurp and enjoy. 


Thanksgiving Leftover

What did you do with your leftover turkey?


We boiled the carcass with some water, carrots, parsley and half an onion for 2 hours. After draining the stock, we were left with 3 and a half quarts of roasted turkey stock.

Two of those quarts went into the freezer and the other one and a half went into a pot of turkey posole.

I just diced an onion and sauted it in a TBSP of olive oil. Then I added half a can of tomato paste, 5 minced garlic cloves, 1/2 tsp of cumin, oregano and chili powder along with a bay leaf. I sauted this until the tomato paste got a bit of brown coloring. Then I added the stock and cooked it for 30 mins. I added a drained can of hominy (29 oz) and shredded turkey. Salt to taste and then serve with diced avocado, sour cream, sliced cabbage, diced white onion, cilantro, lemon and tortilla chips.

This was a perfect leftover meal for our rainy day today.