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November 19, 2014

Broccoli, cheddar and mashed potato quiche {vegetarian}

Broccoli, cheddar and mashed potato quiche, made with Thanksgiving leftovers. #vegetarian

Finding leftover mashed potatoes in the refrigerator the morning after Thanksgiving is like finding a half-finished bottle of leftover wine. It almost never happens. However, if you're lucky enough to have just a cup of creamy mashed potatoes, you can make a brand new quiche that has not a hint of leftover about it. (If you also have some leftover cooked broccoli, use it here. Nobody will know.) This quiche takes all of the ingredients of a steaming bowl of potato broccoli soup and reimagines them wrapped with eggs and dressed in a crust. What's not to love? You can make this at night, and reheat it for breakfast, brunch or a light supper. Leftovers never looked (and tasted) so good.

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November 5, 2014

Curried butternut squash and apple soup {vegan, gluten-free}

Curried butternut squash and apple soup, with Thai flavors. #glutenfree #vegan

In our house, Fall doesn't begin officially until the first pot of butternut squash soup hits the stove. Most often, I combine butternut (my favorite, though buttercup, acorn or Hubbard are wonderful substitutes) with apples from our local orchards, and bind them together with Indian curry spices like cumin, coriander and turmeric. Lately, I've been craving the raw heat of Thai red curry paste, and that sent this year's butternut squash soup in a new direction. (The recipe calls for a tablespoon of curry paste, which won't make the soup very spicy, but please use half that amount if you're worried about too much heat. You can always add more.) The thick and creamy soup is vegan, gluten-free and dairy-free, thanks to coconut milk. A little bit of brown sugar and a hit of fresh lime juice add a light, bright finish. If you're doing a soup swap this winter, put this soup on your make-ahead-and-freeze list.

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October 26, 2014

Egg and cheese breakfast casserole with butternut squash, bell pepper and leeks {vegetarian, gluten-free}

Egg and cheese breakfast casserole with butternut squash, bell pepper and leeks. #meatlessmonday #glutenfree #vegetarian

In my house, we're big on breakfast-for-dinner. We also love breakfast in the morning, at brunch, and for light lunches. Whether I'm feeding a crowd, or just want to cook once and make enough for several breakfast portions during the week, I love egg and cheese casseroles. Mix in any vegetables you have on hand (use up leftover steamed or roasted vegetables, if you have those). Stir in some beans, or shrimp, or roast chicken. Play with color. For this casserole, I started with half of a butternut squash left from a soup-making day. Using the large-holed side of a box grater, I (carefully!) shredded the squash so it would cook quickly and evenly. Red bell pepper added sweetness and color, and the one leek (also left from soup-making) contributed its own sweet onion flavor. In my egg casseroles, I often prefer a store-bought low-fat Italian cheese blend; you can swap in shredded mozzarella and provolone mixed with a bit of parmesan cheese. Served with crusty bread and a simple green salad, this vegetarian dish would be perfect for Meatless Monday.

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October 8, 2014

Smashed white bean, chicken sausage and kale soup {gluten-free}

Smashed white bean, sausage and kale soup, great to make ahead and freeze.

In retail, October means Halloween. At the farmstand, October means pumpkin. In The Perfect Pantry's kitchen, October means soup, and signals the return of dark leafy greens to the cooking rotation. The first of many new soup recipes to come, this white bean, chicken sausage and kale soup draws on ingredients I always have in the pantry, plus a bunch of fresh kale. All of my local grocery stores stock a good variety of chicken sausages these days, and I always have a few varieties in my freezer. Use something like tomato and basil, or garlic and onion, in this recipe. Or, if spicy is your thing, try this soup with your favorite spicy sausage. Use a wooden spoon to smash some white beans against the side of the pot; aside from being lots of fun and a great way to purge yourself of any frustrations, this helps to thicken the soup base without any additional thickening agents needed. This is a quick and easy soup to make ahead and freeze, or toss together at the last minute for weeknight dinner.

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September 17, 2014

Italian vegetable soup {vegetarian}

Italian vegetable soup, packed with garden goodness and couscous. #vegetarian

With summer nearly at an end, I decided to celebrate the change in season by stirring up a giant pot of Italian vegetable soup, full of the bits and pieces left in my friends' gardens and passed along to me: zucchini, green beans, a couple of potatoes, fennel, kale, a few heads of garlic. This soup welcomes most stragglers, in any amount, so if your garden didn't give you fennel, but did leave you with more than a few zucchini, simply use what you've got. I added canned tomatoes, which are always on my pantry shelf, but if you have fresh tomatoes, or your own home-canned stewed tomatoes, by all means use those instead. If you're gluten-free, omit the couscous. Vegans can skip the parmesan cheese. And busy moms or dads can make a batch of this soup at the beginning of the week, and add leftover chicken or turkey sausage to make quick school night dinners.

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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