This meaty turkey and white bean chili and spicy cornbread have a secret – both have pureed vegetables hidden inside! This post was sponsored by Green Giant® Veggie Blend-Ins™. Thanks for supporting the brands that keep me inspired in the kitchen! When we were putting together out grocery list last weekend, Shawn asked me if […]
I feel like I’ve been posting an overabundance of desserts lately – that was definitely due to a very poorly planned editorial calendar for this month. I have a few more sweets planned for next week but I have some great savory recipes planned for early October. (And I promise, what I have in store for next week is definitely worth it!)
But for today, let’s eat soup. I took a quick facebook poll to see what people wanted me to post next and soup won by a landslide. I love that you all love soup as much as I do! This chicken tortilla soup is one of my new favorites. It’s rich, spicy, and super satisfying.
This salad has a surprise ingredient: pasta!
Pasta isn’t a salad ingredient that you typically see here in the northeast. The only other time I’ve seen it was when I was in Minnesota last spring, and from what I can tell it’s a midwest thing. I kind of love it though! It adds a nice chewy component to the salad and bulks it up to make it more filling – in fact, that one little bowl was more than enough for me for dinner.
Albany is so far behind the times when it comes to food trends. I think the FroYo trend finally hit its peak here this summer – what, five years late? Food trucks are just starting to gain popularity, but there are still no Korean tacos in sight. At the going rate, I figure we still have two years or so before they start making an appearance. (Korean in general is tricky to find, although there is a decent place to get bi bim bap.)
Luckily I’m pretty good at reverse engineering the flavors that I’ve had when I’ve visited other, more on-the-ball places. Sometimes I even get paid to do it. (Yup, this is another one of the recipes I put together for Old El Paso.)
With sweet dried apricots, bright lemon, and fragrant spices, this braised lamb is the perfect way to bridge the gap between winter and spring.
I thought I was headed to Morocco with this recipe, but I took a wrong turn somewhere along the way and ended up somewhere closer to India. No matter, it was still delicious even if it wasn’t traditional. This recipe takes a little longer than most of my dinners, but it’s mostly inactive time. You probably won’t want to make it on a weeknight unless you don’t mind eating late (I’m ready for dinner at 5:30… which doesn’t usually work out well since I don’t get home until closer to 6!), but it’s the kind of recipe that can easily be made ahead of time and reheated when you’re ready for it. I made this on a Sunday with plans to eat it on Tuesday, and it was so nice to come home and not have to worry about cooking. I just moved the pot from the fridge to the stove and, in the time it took to boil some rice, dinner was ready.