In 2012, we decided to tackle new ingredients. We wanted to make the year about reinventing our cooking. The idea was to push the boundaries of our collective skill sets but also get back to basics. That meant focusing on other people’s recipes. We think trying a new recipe can be a great way to get outside your comfort zone and actually learn something new.
In keeping with tradition, we named our project: [Ingredient], my Soul. We tried to showcase individual ingredients each month, talk about their origin, history, and common uses, and then bring you recipe reviews using that ingredient.
We missed a few months, especially around the always busy holiday season, but the experiment succeeded in expanding our skills, knowledge, and our wheelhouse. We’ll definitely be more likely to include new favorites like leeks, nuts, yogurt, and the common bean in the future!
For our team recipe, we chose a coffee crusted steak recipe from Kevin & Amanda that won us over with it’s charm and simplicity. We love coffee. We love steak. What could go wrong? Corelyn’s Steak Truthfully, this was not my best …
Spinach My Soul indeed! A few weeks ago, I traveled to New York for four days to visit with family and friends. In preparation I had managed to cook almost everything perishable in my refrigerator except for a huge container …
Who doesn’t love a huge helping of spinach? Although I am not a big fan of completely wilted spinach, I do love spinach-flavored anything, and will gladly eat fistfuls of raw spinach (and usually do!) Now, although kale and arugula …
Because coffee was our April ingredient, I thought it important to tackle a dessert that brought out the wonderful taste of coffee (coffee flavored cake whilst drinking coffee? Yes, please!) I found this recipe from PW, and decided that it …
I’ll start with a disclaimer…this recipe needs improvement. I edited it from a recipe from Smitten Kitchen that was for slow-cooked black bean soup. And although I have a slow cooker, I didn’t have the time, so I used canned …
If you’re wondering how we made it all the way to April without choosing coffee for the ingredient of the month, you’re not alone. We can’t believe it either. You know that Garlic, My Soul is basically sponsored by the …
For our combined recipe for the month of March, we thought it best to do a traditional peasant stew or soup of each of our heritages that showcase beans as a protein! Corelyn has been wanting to make cassoulet for …
In college, I worked in a french bistro that served cassoulet, and I remember our clientele were always impressed at our traditional presentation of the dish. Out of this experience, I formed the opinion that true cassoulet includes duck legs, …
I have to be honest. I kind of cheated on my first bean recipe for this month. The truth is this dish was delicious, but that deliciousness had very little do to do with kidney beans, and honestly not much …
To finish up the month of February, Jennie and I chose a non-traditional recipe to round out our cumin exploration. We found this recipe for Pan-Fried Tilapia with Cilantro Orange Cumin Vinaigrette at the Rouxbe online cooking school website. The combination …
