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Food & Drink, Seasonal, Spring, Supper

A Spring Greens Pizza + We Bought a House!

Spring Greens Pizza by Kayleigh Kosmas - Oh Honey blogFirst things first: Ponny and I bought a house!!! I’ve mentioned it a couple times already, but it feels a lot more real now that we’re actually starting work on our little fixer. It’s a 1918 bungalow with a brick fireplace, airy kitchen and stunning original features–okay, so that’s just my positive spin on the fact that it still has all original wiring, plumbing and zero hardwired light fixtures. Yikes. Still, I am so, so happy to own a place of our own after living in apartments–at long last I can paint the walls whatever color I want. I can drill holes wherever I feel like it!

Spring Greens Pizza by Kayleigh Kosmas - Oh Honey blogSpring Greens Pizza by Kayleigh Kosmas - Oh Honey blogWe’re planning to spend every spare moment over the next several months bringing the house into the 21st century, which won’t leave much time for cooking. I don’t want to resort to eating fast food every night, so I’ve been brainstorming healthy and satisfying meals that can be thrown together with minimal effort after a long day of home projects. One of my favorites so far is this spring greens pizza–it takes about five minutes to prep, 15 minutes to bake and even less time to devour because it is so tasty.

Spring Greens Pizza by Kayleigh Kosmas - Oh Honey blogThe pizza has all my favorite farmer’s market greens of the moment: asparagus shaved into thin ribbons, adorable fiddleheads, peppery nasturtium leaves and tender micro greens. They’re piled high on a olive oil base, dotted with chèvre and sprinkled with sea salt and freshly ground pepper. The vegetables bring a wealth of flavors and textures to the pizza and the creaminess of the goat cheese balances the bolder green flavors–it’s one of those meals that’s so simple yet so full of flavor you’re left wondering how so many yummy taste molecules were able to fit into every little bite. Continue Reading

Food & Drink, Supper

Easy Vegetarian Ramen from Scratch

Vegetarian Ramen from Scratch by Kayleigh KosmasWhen you read the word ramen, do you picture a dehydrated noodle block with a packet full of msg? Yeah, me too. Until recently, that is. Ramen shops have been popping up all over the place and the steaming bowls of savory broth and slurp-worthy noodles they serve up are a far cry from the 20 cent stuff. If you like al dente pasta, you’ll probably love fresh ramen noodles – they’re springy and chewy and fun to eat, since you’re supposed to be noisy. Drop them into some homemade broth and you’ll have the most immensely satisfying one-bowl meal you never knew you could make from scratch.

Vegetarian Ramen from Scratch by Kayleigh KosmasThis ramen bowl is vegan (if you take away the egg on top), but you’d never know it. Vegetable broth has a reputation for being thin and flavorless but I’m here to tell you that when you put the right things in it, it’s anything but! I simmered shiitake mushrooms, onions, garlic, ginger and some seasonings for about five hours, so the stock had plenty of time to soak up the hearty, spicy and umami flavors the ingredients have to offer.

Since I gave the flavors plenty of time to meld together, the resulting broth was rich, complex and satisfyingly salty – the perfect backdrop for the noodles, which don’t have much flavor on their own. Now, about the noodles. I’ve always been intimidated by the idea of making my own noodles of any kind. It seemed like a delicate process that might take years to master. Then the kind folks at Marcato sent me one of their pasta makers, and I found out that it’s not difficult at all – it just takes time. It’s not a 20 minute weeknight dinner, but give it a try on a weekend – I promise it’s worth it! Continue Reading