vegetarian – Cremona's Kitchen

Tomato Basil Bisque

November 11, 2022 No Comments

The fall weather is well under swing. But honestly, I don’t need sweater weather to justify making a soup. Soup is a staple around here because it is so gosh dang easy to make on a week day. It counts as an entire meal when all you really did was a make main dish. And with three kids, a full time job, and a husband who thinks he’s done the dishes when he actually only washed 3/4 of the dirty dishes, soup wins.

Ingredients:

4 Tablespoons unsalted butter
2 carrots, diced
1 yellow onion, diced
2 cans of whole peeled tomatoes (28 ounce sizes)
2 bay leaves
1/3 cup of olive oil
2 teaspoons salt
1/2 teaspoon pepper
2 cups vegetable broth
6 basil leaves
1 cup heavy cream (can sub for half/half if need be)
handful of croutons per bowl

Directions:

Grab your big old soup pot and melt the butter over medium heat. Once melted, add in the carrots and onions and cook until the onions get see-through (about 5ish minutes).
Add in tomatoes, bay leaves, olive oil, salt, pepper, and broth. Bring to a boil and then reduce down to a simmer (classic soup makin’ move).
Cook uncovered for about 30-40 minutes, stirring occasionally. Once the carrots are soft, toss in the basil and grab your immersion blender.
Blend until the soup is smooth and no large chunks remain. Be careful not to blend those bay leaves. You can take them out if you want. But if so, put them back in once you are done blending. Because someone needs those leaves to find their way to their bowls so they get good luck.
Add in the cream and stir.
Ladle into a bowl and top with croutons. If you got a bay leaf in your bowl, you get good luck!
Enjoy!

Slightly modified from: The Modern Proper

main dishes, recipes, vegetarian

Red Lentil Sweet Potato Soup

July 25, 2021 No Comments

I have a handful of recipes that I am confident they will wow. The recipe that I have a solid grasp on how to make and what to modify to cater to whoever is joining us for dinner. This is one of those meals. When you make it, this is what will happen. Your guest will devour the meal. But after a first couple of spoonfuls, they will look at you and remark, “what is that spice? This is so good, but I cannot place these flavors.”

At this point, you have a couple options. Make them guess (they will probably say curry and you will laugh and shake your head). Say you’ll never tell. Or reveal it is cinnamon, ginger, and cumin. And that this combination smells and tastes heavenly.

But the point is, this is a great soup. It’s easy to make. It’ll impress whoever is at your dinner table. But most importantly, it’s gosh dang delicious.

Ingredients

1/4 cup olive oil
1/2 red onion, diced
4 carrots, coined
3 celery ribs, sliced
1 sweet potato, cubed
4 garlic cloves, minced
2 teaspoons cumin
2 dashes cinnamon
2 dashes ginger
2 bay leaves
2 cups red lentils
2 medjool dates, pitted and chopped
6-7 cups of vegetable broth (can sub out for water)
1 cup white wine (but can sub with more broth or water)
1 cup kale, long shredded (can sub in spinach)
lime juice (optional)
cilantro (optional)
red pepper flakes (optional)
salt and pepper to taste

Directions

Add olive oil to large pot and heat on medium heat. Toss in onions. Once the onions start to get soft, add in carrots and celery. Add in sweet potatoes and continue to stir periodically.
As vegetables get soft, add in garlic. Once garlic starts to get fragrant, mix in cumin, cinnamon, ginger, and bay leaves. Add in lentils, dates, and liquid (broth/wine/water).
Bring to boil. Then reduce heat to slow, bring to a simmer, and cover.
Cook for approximately 20 minutes, stirring every couple of minutes. Once the lentils are cooked, add in kale. Stir until cooked.
Remove from heat and pour into bowls. In each bowl, top with cilantro. Squeeze a bit of lime juice into your bowl. Top with salt and pepper and red pepper flakes if desired.
Enjoy!

Source: Daphne Oz

main dishes, recipes, vegetarian

Eggplant Parmesan

January 7, 2019 No Comments

Every Saturday morning, JR jumps into our bed and says, “How big is the baby?” (Ok, he’s usually already in our bed since he has a ~~new~~ habit of sneaking into our bed in the middle of the night and laying at the end by Pancake so we don’t feel him in the bed right away and move him back). After surcoming to the reality that I won’t be getting any more sleep, I pull up the two baby apps on my phone, and JR gets excited to see how the baby is now the size of some various fruit or vegetable. He looks at the picture of the food, scrolls to see the baby in 3D, and talks about how the baby eats with the placenta.

Then one day I was at the grocery store, and I saw a pomegranate. I was 17 weeks pregnant, and since we spent our morning gushing over the baby app, I remembered that the baby was the size of a pomegranate. So I tossed it in my cart and brought it home to show the boys so they’d have a better idea of how big the baby currently was. The boys carried it around for a while. And then we ate it.

From then on, we started incorporating the “what size is the baby” food into our meal rotation. We’ve had mangos, cantaloupe, cauliflower, grapefruit, pomegranates, and bananas.

And at 28 weeks, the baby was the size of an eggplant. So we decided to eat an eggplant.

I had made eggplant parmesan many times. Each time, I find a new recipe. Each time, the meal is ok. Until this time. This time I finally found the perfect eggplant recipe! Instead of using breadcrumbs or Panko, I used Corn Flakes. This was a game changer. Each eggplant slice was just crispy enough. And since we had a block of leftover Parmesan cheese from Christmas, I shredded it instead of using pre-shredded cheese from a bag. This was a good idea. The cheese didn’t weigh down the eggplant or make it too soggy. Instead it added a dash of salty, sweet element that mixed well with the dollop of sauce.

The meal was a success. JR ate everything on his plate plus some. Matt and Max were into it. Now next time I make eggplant parmesan, it won’t start by me googing a new recipe. I’ll make this one.

recipes, side dishes, vegetarian

Panzanella Salad

October 9, 2018 No Comments

Last weekend was my sister-in-law’s wedding. I first met Matt’s sister Nicole when she was a high schooler. She was this perky, outgoing girl who immediately made you feel at ease. It was as if you had known her your whole life. Because that is quintessentially Nicole. She lives her life with her heart on her sleeve. Sharing intimate stories. Gushing love. Always being completely honest. So if something is on her mind, she’ll let you know. She’s always all in or all out. It’s something I’ve always admired about her.

and then the little frog turned into Ben 😉

She was the first sibling of Matt’s and mine to get married. So the wedding weekend was a bit surreal. How can she be getting married? She is the little sister. But she looked beautiful. The wedding was beautiful. The family time was beautiful. There’s nothing like a wedding to make you feel grateful for family.

Matt and I were in the wedding party so we got to walk down the aisle together, which was pretty fun. The two of us hadn’t been in a wedding party together since our own wedding. Not having to worry about anything except being where we are suppose to was a great change in pace. Our little boys were in the wedding too. They wore little dress pants with suspenders and bow ties. And they were too adorable. Despite complete breakdowns and tantrums at the rehearsal dinner, both boys walked perfectly down the aisle and were quiet the entire wedding ceremony (and we are Catholic so we are talking an hour and a half mass). After the mass, the boys went off with my parents while Matt and I jumped on the party bus for photos.

Matt insisted on finding his own bouquet and snagged a lovely bundle of sticks.

Of course, the wedding was a full on traditional Italian wedding. Guests were greeted at the reception by a table of shots. Each guest is to take a shots to toast the new couple for good luck. Traditionally, those shots are taken with the bridal party, but I have no idea how those Italians do that and don’t get completely bombed. Here, there were bartenders that just handed them out so we didn’t have to worry about spending the entire reception slurring our words (because I swear, I smell liquor and suddenly I am completely incapable of articulating a clear sentence). Our meal included antipasto, a pasta plate followed by a meat plate. The late night snack was a nacho bar (oh man, for Matt’s and my second wedding, we are totally stealing this). The dessert table was full of almond cookies, biscottis, and canolis. Yeah, in case it isn’t obvious, food is an important piece of the celebration.

And a panzanella salad is one of my favorite Italian salads. It is one of the few salads that Matt loves because a good quarter of the salad is garlic, butter toasted bread. He calls it “the bread salad” and its one of the few salads where Matt gets seconds. The combination of the toasted bread with cucumbers and tomatoes tastes like summer. It’s a quick and easy recipe with just simple, real ingredients. Real Italian cooking at its finest. So for your next celebration, if you want to toss in a little Italian tradition, try adding this bread salad.

recipes, side dishes, vegetarian

Fresh Salad Dressing

January 18, 2017 2 Comments

Well, I had another baby! On December 15, 2016, little Maxwell decided he wasn’t going to wait another second and was born. And even though he was born on his due date, I was anything but prepared. See, JR was 12 days late. Yes, 12 days. While I certainly was not rooting for another almost two week late baby, I had convinced myself that Max would not be showing up anytime near the 15th. Perhaps sometime in the 20’s–like Christmas. But surely not on his due date. So when my water broke at 9:40 p.m. on December 14th, I immediately panicked (our house was a complete mess. I had lost my phone. I hadn’t done laundry in weeks.) But after a mere two and a half hours of labor, Maxwell was born. It was perfect.

little Maxwell Watson Cremona on his birthday. About 4 hours old here.

Of course, now that Max is here, I should be in the “lose the baby weight” phase. But there was Christmas. Then New Years. And donuts are freaking delicious. Plus, who is going to eat all those Junior Mints?! And while I am technically down to my pre-Max weight (note: not pre-baby), my belly is squishy. It would be nice to be back to my law school size. Since it’s the beginning of the year, I can jump on the “new year new you” bandwagon. My social media has been swarmed with Whole30 posts so it is a constant reminder that I too need to be more aware of what I am eating if I want to see results.

That’s where this salad comes in. It’s healthy and quick to make. Plus, you can toss in as many vegetables you’d like, add chicken, salmon, etc., and make the salad more filling (and more of an entree v. side dish). But, regardless of what ingredients you put in the salad, it is truly the salad dressing that holds it all together. My friend Mel shared her dressing recipe with me, and now it is my go-to dressing. Ok, it is the only salad dressing I use these days. It’s light but full of flavor. And I can eat a salad and still feel healthy that it isn’t covered in a creamy, fattening dressing.

desserts, recipes

Apple Muffins

October 13, 2016 1 Comment

Being it’s officially fall and all, this weekend we went to the Minnetonka Apple Orchard. We hadn’t been apple picking since we lived in La Crosse, and while JR is probably too young to truly enjoy it, it was a great excuse to spend some time outdoors that didn’t completely revolve around lumber (yes, apples grow on trees. baby steps).

JR danced around the pumpkins and experienced his first hayride. Pancake could hardly handle herself-stopping to smell most everything and pulling her leash at every chance she got…so a pretty typical afternoon for her.

trying to convince JR to smile for the camera.

The only apples in season for you-pick were harlsons–a decent baking apple. After some prodding, JR got the hang of plucking the apple off the tree and tossing it into our bag.

Of course, now that we have all these apples, its baking time. When I found this apple muffin recipe, it was simple enough that I could easily get them into the oven while JR napped so it immediately went to the top of the “must-make” list. The biggest time suck is prepping the apples-peeling and dicing takes time. But these muffins are unbelievably moist (sorry if that word grosses you out but they are!) and completely delicious. And as a huge confidence boost, JR dances every time he takes a bite 🙂 So with that dancing endorsement, these muffins are worth making.

main dishes, pasta, recipes, vegetarian

Tomato Pie

September 22, 2013 No Comments

It’s been a while. Again. Still been making new recipes. Still forgetting to take pictures. I’ve been lazy.

But there is something I have been spending my time taking pictures of. Surprise! There is a new addition to our family. Three weeks ago, a little French bulldog moved into our house. Her name is Pancake.

It’s been an adventure. Neither of us have owned or trained a dog before so we enrolled into a puppy class. Pancake is becoming proficient at playing fetch, and she’s great at sitting, but now that she has learned that sitting equals treats, walking on a leash has become more difficult. She will walk a few steps, sit, and wait for a treat. It’s only been three weeks so hopefully she will get the hang of it soon.

Our kitchen also has experienced a new milestone. I finally made something using yeast! I’ve been saying for months that I wanted to learn how to make dough, but every time the opportunity arose, I opted for Pillsbury’s.

This lazy streak has come to an end! Matt is an avid woodworker (the best if you ask me!) and he subscribes to every woodworking show, blog, youtube channel. One of the woodworkers he follows had a post about making a pizza peel with a recipe for tomato pie which included a homemade crust. Matt took it as a sign that it was time for me to finally learn to work with yeast. Clever guy 🙂

I love this tomato pie recipe because of the simplicity of it. While I love a pizza piled with toppings, sometimes you crave the bare necessities. Plus, you make this pizza up-side-down. The cheese is the first topping with the sauce on top. This unique structure and simple ingredients enhances the flavor of the pizza. It was the perfect recipe for me to start my journey working with yeast. And we’ve now made this pizza over 10 times. I’d say it’s a keeper! And I now consider myself a “yeast expert.” Well, as long as it involves this recipe…

appetizers, recipes, vegetarian

Goat Cheese Guacamole

July 13, 2013 No Comments

Remember when I disappeared for a couple months. Well, I kept cooking but stopped taking pictures. In case it isn’t obvious, I’m not big on the staging portion of the photography part of this whole blogging thing. Eh. Instragram is about as good as it gets for me.

Instead of learning how to take killer photographs, I’ve been getting the most out of summer now that Minnesota weather is finally cooperative. Exhibit A: dancing on the boat on the way from dinner.

And I’ve had my fair share of meals made for me.

It’s been great. How can you not love Minnesota summers! With the fresh herbs growing in our garden, guacamole has been my go-to side dish. While I LOVE guac, I wanted to mix it up. After seeing a guacamole with goat cheese on a menu at a local restaurant, I had to try to recreate it.

This guacamole is far richer than traditional guacamole. The kind of guacamole you’d have at a fancy restaurant. A fun twist. The goat cheese makes it much thicker and not really cheesy. I really loved it, but I personally prefer traditional guac. Matt likes them both the same. Try it for yourself and let me know which you prefer!

main dishes, recipes, vegetarian

Caprese Soup

March 18, 2013 No Comments

It only took six months, but I finally feel like I have a real handle on my job. Instead of being perpetually on defense, I finally feel like I am on offense. Now, I can anticipate what needs to be done, understand where I am in a file, and no longer feel like I am constantly asking my boss questions (although, he may not agree. haha). It’s a good feeling. Unfortunately, I am not infallible. So I am not in the clear yet. I still spend a good amount of time reading statutes and learning something new about banking law. But, that’s the whole reason why I went into law. Everyday, there is something new to learn. (wow, yes. that is correct. i am that nerdy. gross). So, I’m in a good place.

In that some vein, I am getting far more comfortable with my cooking skills. I no longer stay clear of recipes that require multiple tools, crazy ingredients, and complicated steps. This recipe is not hella complicated but it is amazing delicious. It is a bit time consuming, but it is worth the extra time and effort. After making this, I felt on top of the world. Trust me, it’s a recipe you do not want to miss.

main dishes, recipes, vegetarian

Tomato Pesto Soup

March 9, 2013 1 Comment

It’s that time of the year where everyone is either sick, getting over a sickness, or is about to be sick. No gusta. This sickness cloud sat over our house for a couple days last week. Matt couldn’t get out of bed. I went home from work early (a true sign of sickness–I’ve never called in sick or went home early from work since I was 16). Now that we can stomach food again, I had the urge to make some comfort food.

With my health back, I was ready for a challenge. I’ve been wanting to make homemade tomato pesto soup for quite some time after having a delicious tomato pesto at Crave, a local restaurant. And this recipe not only met my expectations, it surpassed it. To my surprise, this recipe isn’t as challenging as I thought it was going to be. Sure, there are multiple steps. You need a hand blender. And lots of tomatoes. But most of the work involving waiting rather than mincing and chopping.

Honestly, this soup may be the best thing I’ve made thus far. It tasted like Italy. So natural, fresh, and basily. Perfect. I couldn’t stop bragging about it. I texted pictures to family and friends. Blabbed about it at work. But it was so fucking good.

Ok, enough of my shameless face shoving. Go make your own batch so you can do the same!