Episode 347: White Bean Soup, Seitan, and Home Cooking Changes

In food news, should older people eat like millennials? According to AARP, yes but with reservations. 

  1. Avocado toast
  2. Cauliflower
  3. Kale
  4. Kombucha
  5. Matcha
  6. Oat milk
  7. Overnight oats
  8. Poke bowls
  9. Quinoa

In What’s for Dinner this week, It’s Greek White Bean Soup from Milk Street.

In our How’d You Make That segment, Joy’s talking seitan.

In the Wildcard segment, we discuss how the pandemic may have permanently changed our home cooking habits.

And in What We’re Loving, its Layla Bars.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 346: Scallion Pancakes, Haluski, and Current Cooking Crushes

In food news this week, have you read about the intriguing mystery of the great bucatini shortage?

In our What’s for Dinner? segment this week, Joy tells you about her adventure in scallion pancakes. Here’s some inspiration:

In How’d You Make That? Marisa walks us through Haluski (aka Polish cabbage and noodles)

In the Wildcard segment, Joy and Marisa love on their current cooking crushes.

And in What We’re Loving, it’s steel cut oats in the rice cooker.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 345: Chickpea and Dumpling Soup, Eggless Egg Salad, and Veganuary

In food news this week, we talked about Kroger’s list of the top 10 trending grocery items of 2020.

In our What’s For Dinner? segment, Joy is very much into this Chickpea and Dumpling Soup.

Marisa’s making her own version of Toby’s tofu pate, loosely based on this recipe. Here’s what she uses:

15 oz. extra firm tofu
2 ribs celery, finely minced
2 Tbsp. parsley leaves
2 T dried minced onion
1/3 cup mayonnaise
1 tsp. Prepared mustard
2 tsp. nutritional yeast
1/2 tsp. turmeric

And in our wildcard segment, we’ve got tips for Veganuary if you are giving that a go this year. (Check out Joy’s plant-based inspo board on Pinterest.

And in what we’re loving, it’s definitely the just-opened South Philly Food Co-op!

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 344: Chickpea Crepes, Vegan Ramen, and Local Mouthful 2020

in our Food News segment this wee, we’ve got The worst people imaginable are dining out, study finds via Metro Times

In our What’s for Dinner segment, it’s chickpea crepes. Specifically, we both heard the Dinner Sister’s Thanksgiving-themed podcast and then make the chickpea-based Tomato Omelette Kate and Betsy raved about.

In our How’d You Make That? segment Joy tried her hand at vegan ramen.

This is our last episode of the year, and we reflected on what you and this podcast have meant to us during a very challenging time. We also look ahead to 2021.

And in What We’re Loving, it’s the Three Penny Loaf from Merzbacher Bakery.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 343: Kale Pies, Frittata, and Holiday Cooking

In food news this week: In a Global First, Lab-Grown Chicken Nuggets Will Soon Be on the Menu in Singapore

In our What’s for Dinner segment, we’ve got kale and caramelized onion pies.

In our How’d You Make That segment, we’ve got frittata

We’re trying to find our holiday cooking inspiration this year.

And in What We’re Loving, it’s Frizwit

Episode 342: Crispy Tofu, Broccoli & Garlic Sauce, and Joy’s Cholesterol

Broccoli with garlic sauce and soy sauce

In food news this week, Less than half of Americans know that alcohol is a carcinogen. Big Booze wants to keep it that way. Via The Counter.

In our What’s for Dinner? segment this week, Marisa is sharing her secrets for a sheet pan dinner staring crispy tofu and vegetables.

In our How’d You Make That? we’ve got Takeout-Style Broccoli with Garlic Sauce.

In the Wildcard segment this week, Joy updates us on her ongoing project of managing her cholesterol with food.

And in What We’re Loving, it’s Cookish from Milk Street.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 341: Butternut Squash Alfredo, Caramelized Onion Kale, and Edible Gifts

In food news this week: Community Fridge helps ease food insecurity worsened by COVID-19

You can also follow the fridges on Instagram: 

https://www.instagram.com/phlcommunityfridge/

https://www.instagram.com/germantownfridge/

https://www.instagram.com/thefridgeon52nd/

In our What’s for Dinner? segment, Joy’s having Butternut Squash Alfredo

In our How’d You Make That? segment, Marisa talks us through caramelized onion kale.

We’re talking edible holiday gifts a littler earlier this year because if you want to send them you’ll need to do it soon!

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

ENCORE EPISODE: Thanksgiving 2018

We needed a week off, friends! So this week, we’re going back in time to our post-Thanksgiving episode from 2018. We were different then, the world was different then. We hope you enjoy the time travel as you prep for whatever kind of holiday meal you’ll be having this year. Show notes here.

We’ll see you next week!

Episode 340: Baked Potatoes, Cranberry Sauce, and Safer at Home the Sequel

Marisa’s loaded baked potato

This week, in food news: You’ll need a plan for Thanksgiving. Here are 4 ways to do it, via the Philadelphia Inquirer.

In What’s for Dinner? this week, Marisa’s baking potatoes.

In How’d You Make That? this week, we’re covering a timely topic: cranberry sauce.

In our wildcard segment, we talk about the latest round of COVID restrictions.

And in What We’re Loving, Joy is enjoying that this year’s GOOP gift guide features a German Grain Flaker Dan bought several months ago. Here’s Stephen Colbert making fun of it.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 339: Air Fryer Tofu, Cooking Frozen Chicken, and Stress Snacking

In food news this week: Americans stuff their faces with junk food and alcohol as they await election results.

In our What’s for Dinner? segment we’ve got air fryer tofu.

In our How’d You Make That? segment, Marisa explains how to successfully cook frozen chicken breasts when you forgot to thaw them but still need to make dinner.

In our Wildcard segment, we talk stress snacking.

And in What We’re Loving this week, it’s Trader Joe’s corn salsa.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.