I love food...eating it, cooking it, shopping for it. Here I hope to try at least one new recipe a week that I will then photograph and share with you!
Anniversary Date Night
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8 years ago today, I married my best friend. To celebrate, we tried a new-to-us restaurant, Claim Jumper, where I got an oh-so-different but tasty Korean BBQ Chicken Pizza. Delish!
A few days ago, I posted a recipe for a super-simple, super-scrumptious Butternut Squash Soup. Unaware of how many squash to buy for that particular dish, I bought 2 and ended up needing only 1. And so, here is Butternut Squash Soup, take 2. I know, I could make myriad other recipes with my squash, but it’s cold and rainy, and who doesn’t love soup on a cold and rainy day? This time I went for a more “gourmet” soup, Creamy Butternut Squash and Ginger-Apple Soup from ** Starfish Café: Changing Lives One Recipe at a Time . The basics are the same: Sauté some onion in butter. Add squash and broth, and purée everything when tender. The “gourmet” part of this comes in the addition of apples, cinnamon, nutmeg, saffron, and yogurt. Yummy indeed. Now, before you rush out to buy the ingredients and notice that saffron is crazy expensive, let me tell you something—saffron is crazy expensive. Don’t feel like you have to add it. Many recipes I read encourage using turmeric in place of saffron (...
Mike and I decided it was time for another batch of chili, and since the Titans played the afternoon game it was a good time to try a new recipe. Mike chose this one, Southwestern Black Bean Chili, because it was similar enough to another we make, but the black beans and ground coriander were new ingredients that seemed like a delicious twist. The original recipe actually called for dried beans that you soak overnight and then cook, but we didn't pick it until Sunday morning, so we went with canned that I then drained and rinsed really well. The recipe called for hot chili powder and mild chili powder, but we used mild and ancho powders. Last thing, the recipe called for "4 cups (16 ounces)" of dark beer, but I happen to know those measurements don't jive (4 cups is 32 ounces), so we used used 2 (12-ounce) bottles and reduced it by a third instead of a half. I've incorporated all my little changes in the recipe below... I would say this is definitely a new fav...
On tonight's menu...Monday Night Football and Moroccan Carrot Soup! That peeler is one of the cheapest and best kitchen gadgets I own! Nothing says Fall has arrived like football and soup, and since the temps around here finally dropped below the 80s, it was time to break out the soup pot. I first tried this carrot soup at my aunt's house several months ago, and I couldn't wait to make it again so Mike could try it, too. It's really easy to make, and I believe relatively healthful. I'm not sure where the original recipe came from, so consider this one, "From the Kitchen of Aunt Sheryl." I used Greek yogurt, and doubled the recipe so we could have leftovers for lunches. The recipe as listed says it will serve 4. Drizzling in the honey... Moroccan Carrot Soup 2 Tbl butter 1 cup chopped white onion 1 lb large carrots, peeled and chopped into ½-inch pieces 2½ cups low-salt chicken broth 1 Tbl honey 1 tsp fresh lemon juice ⅛ tsp ground allspice...
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