Moroccan Chickpea Soup

Posted on November 24, 2015 by Victoria Vitale

I don’t think that I’ve mentioned this on Scissors & Sage before, but beyond my work as a music therapist, I’m also part-time at a home and garden store outside of Philly called terrain. I was hired as a seasonal nursery associate, and have been really enjoying my time there.

Over the weekend, terrain had its holiday open house–a huge event that kicks of the season with festivities for all. I decided to enter myself into the employee soup competition with an original recipe for Moroccan chickpea soup. Although it didn’t win, I do think that it’s worth sharing here. Many people enjoyed it for its spicy kick and flavorful ingredients. It’s a recipe that I know I’ll come back to several times this winter.

It’s worth noting that this recipe happens to be vegetarian, vegan, and gluten free. Perfect for most any food restriction! I hope that you enjoy it, and that it warms your bones. It just got really cold in Philly.

Happy Thanksgiving!

Moroccan Chickpea Soup

Prep time: 15 minutes | Cook time: 1 hour | Yields: 4 quarts

Ingredients:

4 carrots, diced
2 Yukon gold potatoes, diced
1 large yellow onion, diced
3 cloves garlic, minced
32 oz canned chickpeas, drained and rinsed
3/4 cup liquid from a can of chickpeas
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1/4 tsp paprika
1/4 tsp freshly ground coriander
64 oz vegetable broth
28 oz canned diced tomatoes
1 tbs tomato paste
zest of 1/2 a lemon

Heat olive oil over medium heat in a large pot. Add onions and garlic, and sauté until cooked. Add spices and toast, stirring continuously. Deglaze using one cup of vegetable broth.

Add carrots and potatoes, and cook for five minutes. Add liquid from the chickpea can, and cook for five additional minutes.

Add diced tomatoes and cook for five minutes. Stir in tomato paste. Add remaining vegetable broth and bring to a boil. Reduce to a simmer, and cover for 15 minutes.

Add chickpeas and lemon zest, and simmer for a final 5-10 minutes. Enjoy immediately, or refrigerate in an airtight container for up to five days.

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How To Sew A Drawstring Bag

Posted on November 16, 2015 by Victoria Vitale

It’s been raining in Philly lately, which until recently would have been a real bummer. Now I get to spend time working on my rain project! (In case you missed it, I’m teaching myself how to sew.) My first project last week was sewing a table cloth for our dining table. I found a great black linen fabric at Jo-Ann Fabric, and I am really happy with how it turned out.

A few days later, I decided to up my sewing game and make a drawstring bag. I again found the fabric (and string) from Jo-Ann. I knew I’d need a pattern to work from, and Purl Soho had a beautiful pattern tutorial that I decided to use. This project was easier than the table cloth in some ways (less fabric to manage), and harder in others (more intricate details in the sewing). I’ve learned something new about sewing in both of these projects, and I’m pretty excited to continue learning more. Next up: a cafe apron! I’ve already picked out my fabric, and it’s sitting pre-washed and ironed by the sewing machine.

I’m not going to write out a DIY tutorial for this drawstring bag because 1) I followed Purl Soho’s directions almost completely, and 2) I don’t feel strong enough in my sewing skills yet to be able to relay a project in my own words. If you’d like to make a bag like this one, head over to Purl Soho for their tutorial!

PS) Purl Soho recommends using this drawstring bag for shoes, but I say it can be used for all kinds of things. Use it in your travel suitcase for more delicate items, wrap a gift in it, or use it as your knitting bag! It’s versatile and fun to make. Happy sewing!

Spooky Sinner Cider Cocktail

Posted on November 9, 2015 by Victoria Vitale

This post comes courtesy of Anne Kenealy, Scissors & Sage’s number one fan and frequent behind-the-scenes editor. This isn’t her first post on the blog, although her last how-to was much more technical than the cocktail recipe that follows. She’s made this drink for many a guest, and everyone always seems to enjoy it. Make it at your next gathering, and it’ll be a crowd-pleaser!

From Anne: Every autumn around apple-picking season, this cocktail returns to our regular rotation here at the international headquarters of Scissors & Sage. Its sweet-tart zing makes it an almost irresistible tonic when the weather begins to cool, and it’s great in big batches for Halloween (hence its name) or Thanksgiving.

Non-alcoholic ginger beer has been a favorite cocktail mixer of ours since Moscow mules came back into vogue. Its snappy heat and carbonation allow it to blend well with neutral liquors like vodka and to balance stronger, smokier whiskeys. When we mixed it with fresh apple cider, the sweetness of the cider was cut by the spice of the ginger, and we knew we’d found a perfect match.

Spooky Sinner Cider Cocktail

Ingredients for two cocktails:

3 oz. vodka
6 oz. fresh apple cider
4 oz. ginger beer (We use the non-alcoholic Reed’s Extra Ginger Brew.)
Two handfuls of ice
Two thin slices of apple (for garnish)

Add a handful of ice to a rocks glass and slip a slice of apple down the side of the glass, so that it’ll be visible when the drink is poured. Add 1.5 oz. vodka and 3 oz. apple cider. Top with 2 oz. ginger beer and stir to mix.

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