It’s winter. That means comfort food. But, we’re also trying to eat a little healthier too, right? We’re making an effort to eat more vegetables because we want to get more bang for our buck in the nutrition department. I’ve got you covered. This soup is nearly fat free, it’s low in calories and contains a ton of vitamins, minerals and fiber. While you are cozied up in the house, it’s the perfect time to put on a pot of this hearty winter vegetable soup.
Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets. Autumn is by far my favorite season. The temperatures begin to cool down at night, calling for an extra blanket or a down comforter. This is something I miss now that I live south of the Mason Dixon line. It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.
Greetings, All! I am away in Idaho this week with my friends from Idaho Potato! In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.
I do hope you will check out their recipes, as I happen to think they are pretty great! Besides being amazing in the kitchen, they are good humans and I am lucky to know them. I can’t wait to tell you all about Idaho and the fun things happening there right now! I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page, Instagram account or Twitter feed for the latest shenanigans.
I know what you’re thinking. Another soup recipe? Seriously?! In my defense, I didn’t mean to… Honestly. This bag of lentils was meant for a “higher purpose” other than another batch of soup. I had seen a recipe in one of the numerous food magazines that arrives at this address using lentils. It looked so good. It was all gloss and glamour, the kind of photo that belongs tucked inside of a black plastic wrapper. You know the kind of photo I’m talking about. It made lentils look sexy and that my friends is no easy task.
Well, that was my intention. And then a cold front came through. Goodbye sexy lentils and hello lentil soup. So you see, it really isn’t my fault at all that I’m posting yet another soup recipe. Blame Mother Nature, she can take it. Continue reading
“Thou Shalt Not Covet Thy Neighbor’s Kitchen”. As soon as I walk into this space, I know if that were a real commandment, I’d be breaking it. And breaking it hard. Those of us who cook and are forced challenged to “get creative” with minuscule kitchens feel the sting every time we walk into someone elses’s beautiful kitchen. We look at their (audible gasp) cabinet space, counter space & WHAT?! You have built in ovens AND a center island?!
OK, maybe that’s just me… I look at my tiny space & feel a tinge of frustration, but remind myself that plenty of people have it worse. Although it doesn’t usually make me feel much better when I’m balancing things on top of one another just to find a little extra space to set down a cutting board. Continue reading
Don’t you just love it when you throw a bunch of stuff together in a big pot and it turns out to be one of the most delicious things you’ve had in a long while?
That is exactly what happened with this soup. I needed to make supper and wasn’t really up for a trip to the store. I rummaged around in the cabinets and fridge to see what I could assemble and that is how this came together. I had a few bits of this, a piece of that, a couple of these, etc.
When I set everything out on the counter, it seemed like a good idea in theory, but we all know how sometimes these things tend to turn out… you know, good intentions & all. Continue reading
Last I checked April showers bring May flowers, right? Well, someone missed the mark on that… The weather here in New York has been unusual to say the least. We had 80 degree days in March, freezing temps in April and it feels like it’s been raining for weeks…
Chilly, gray days make me want a bowl of something good. I had a quart container of “liquid gold” in the refrigerator that had been giving me the stink eye every time I opened the fridge… It felt neglected, and rightfully so.
A few weeks back, I had braised some chicken, strained the liquid and set it aside for another use. That is liquid gold. It is intensely flavored, uber-chicken-y goodness and while looking around the kitchen I realized I had almost everything I needed for tortilla soup (otherwise known as Mexican penicillin).
So, with a quick trip to get an avocado and a lime it was time to get cooking…
That being said it led me to thinking about some of my favorites from childhood. We all grew up with soup in that red & white can and while I am a steadfast lover of tomato, one that was always in the regular rotation for me was beef barley. I know… most kids would’ve picked chicken noodle and given my adoration for all things starch it would be the obvious choice, only it never had enough noodles.
Italian Wedding Soup. Just the name evokes thoughts of over-the-top Italian affairs, with miles of food and a Venetian hour that would make any diabetic go into a sugar coma just from looking at it.
Italian weddings in New York are a sight to be seen. If you’ve ever watched “My Sweet Sixteen” or any of the wedding shows, then you are familiar with what I’m talking about.
Everything is over the top, extravagant and then maybe just a little more… I was invited to an event of this magnitude last year and let me tell you, it was AWESOME. They even had someone making cotton candy…
Every football fan knows that food is an integral part of the game-watching experience, or is that just me?!
Well, in our house we planned it out like it was a major holiday. The Ohio State-Michigan game was the pinnacle of football season and for the majority of my football-loving friends and family it still is.
There was one particular year that we had everything you could possibly imagine on the table for the game, I secretly dubbed it “pig-fest” (you know, pig-skin, football, food, gorging oneself…) It was unbelievable. To this day there has never been another one like it, which for our own health is probably a good thing.
Chili is a great football food, you can make it in a huge batch the day before or the morning of the game and the longer it sits, the better it gets.
I made some last night in preparation for today’s Buckeye game and as good as it was last night, I know it will have developed even more flavor today.