I bought a few beautiful acorn squash at the market and then they sat in my pull out pantry. For like, three weeks. I just wasn’t sure what to do with them and I knew the kids would fight me no matter what. You know what kids? Sometimes its not about you. This recipe was so scrumptious my husband declared “are you blogging this? You need to.”
Sometimes we do breakfast for dinner and it’s frozen pancakes and microwaved turkey bacon. These are days that were crazy or we literally have no food. Sometimes this is weekend nights. This frittata is not that version of breakfast for dinner. Have you ever seen the movie Morning Glory? Rachel McAdams? I say “Frittata” like Harrison Ford does in that movie. I can’t help myself.
Want to know the alternate title? It’s chocolate hummus. Did your nose just wrinkle up? Probably, as that’s what mine did when I read a recipe for chocolate hummus in a newspaper at least a year back. I read his review but couldn’t get on board – I eat a lot of hummus and when I hear that word, my brain thinks garlic. But then Heather forcibly changed my mind.
Butternut squash soup is something I haven’t gotten into. It’s often flavored with curry or cumin which isn’t my favorite and it’s always lacking protein. It’s sort of like drinking very orange, healthy tea. It’s not a meal, it’s a drink that one eats with a spoon. Ain’t nobody got time for that (I say this fifteen times per day). This recipe needs “beefing up”.
I’m not a real blogger. I don’t even like the word blog. A real blogger would have made trial thanksgiving recipes weeks ago, perfected them, and shared them with the internet weeks before the shopping lists get made. With me you get green beans, the Monday before the holiday, and only because I bought some at Costco and had time to make them fancy for dinner (also, two pounds is a crap ton of green beans and we will be eating them all weekend).
This is an old recipe, as you’ll see by the picture of Tessa at the bottom of the post. I remembered it so fondly it was due for a remake. I was bringing a dessert to a kid’s birthday party and I thought it would be an easy recipe in which to swap gluten free flour, as my husband was attending and “hungry Rich” isn’t as fun at parties. Now I can vouch that they’re just as delicious when made with gluten free flour as with regular, and they’re a definite crowd pleaser for adults as well as kids. Plus they’re perfect for the holidays, you know, with the mint and all.
I don’t love to cook fish. I’m sorry, I know it’s good for me, but I just don’t enjoy it that much. Though I’ve cooked it every which way, I’ve finally learned how to make it taste great. Butter. I am thrilled that butter is back for so many reasons, one of which is white fish.
It doesn’t get more “fall” for me than a pumpkin pie. I’m classic that way – you can keep your pumpkin spice latte and I’ll keep my pie. Making pies with my mom before Thanksgiving is one of my favorite traditions but this pie is too good to save. It serves 8, can be served to your gluten free friends (just tell them to skip the crust) and this particular recipe is my favorite because there is just enough filling leftover for a Rich-sized, gluten-free custard cup of pie. The filling is based on America’s Test Kitchen’s recipe but I streamlined a few of the more annoying (and dare I say redundant – I’m sorry ATK you know I love you but ain’t nobody got time for that) procedures.
This soup came to be because I was absentminded at the Grower’s market. I saw some beautiful red skinned potatoes and fresh rosemary and thought that combo would make for some lovely roasted taters. Once home I saw that I’d had a similar thought the week before, hence the week old potatoes in my potato storing spot.
Though I’ve had my reservations about my crock pot (steamed vegetables are gross), there is no doubt that crock pot chili is where it’s at. This recipe is easy enough for a weeknight (no browning the meat!), but tasty enough for company. You’ll notice that I haven’t posted chili yet on my site – that’s because I always feel slightly dissatisfied with versions I’ve tried. Well, not this time!
It really doesn’t get better for me than muffins, for several reasons. They bake all at once, they’re portable, they can be healthy, they can be a part of any meal (muffin with soup for dinner? Muffin with fruit for breakfast?), and both the kids and the adults in the house can happily (and healthfully) partake. What’s not to love?
I’ve gotten Clean Eating magazine for years. They have up to date nutrition information and great recipes; that being said, in an effort to keep things fresh they will sometimes border on unapproachable. In a recent article on the seven superfoods you should be eating now, I only recognized two. I couldn’t even pronounce the other ones and to be honest, if it’s not sold at Trader Joes or Giant it’s probably not happening.
I love weekend afternoon cooking. Rich is home to entertain Tess and Leo naps; I listen to my perfected Jack Johnson Pandora station (heavy on the Joshua Radin, Gavin DeGraw and Ingrid Michaelson) and cook. Sometimes it’s for friends coming over or bringing a dessert somewhere but usually it’s just for the week ahead. Typically it’s the regulars like pecan pie bars, double chocolate zucchini muffins, baked brown rice, or poached chicken. I’ll throw a bunch of sweet potatoes in the oven with a spaghetti squash then refrigerate until needed. Even though it’s monotonous I still truly enjoy it. Using up what I’ve bought or what’s in season at the market gives me a sense of accomplishment.
Want to know what tastes as good as pie but is (way) harder to mess up? Crisp, or crumble if that’s what you’re more familiar with. It also makes your house smell incredible. It’s prep-ahead, bake-ahead, a general crowd pleaser and pretty much as seasonal as you can get. It’s easy to make a healthy version (but this isn’t it).
I’m pretty sure I didn’t eat a Brussels sprout until I was 25 years old. So sad, really, all those wasted years. You might still be a hater, and I strongly encourage you to give them another go. My guess is you haven’t eaten them the right way yet.
Scones are comforting. Like how mashed potatoes are comforting? That’s how scones are to me. They aren’t so sweet like a cookie, or bread-y like a biscuit. They are so good with hot tea or coffee, and they’re somehow fancy but not the least bit pretentious.
These snacks look unappealing. I might not make this for anything the teensiest bit elegant, i.e. baby shower, bridal shower, or brunch. The only way you could bring this to a potluck is if you know the people very well and they’re generally healthy people. What can you make these for? Your hungry husband, your growing children, your after-dinner-healthy-snack, your bestie who just had a baby, or your pre-workout mini breakfast. For those things, this actually couldn’t be more perfect.
These biscotti have been on my site since 2011 – Tessa was just 1 month old. I’ve made them once or twice since then, but haven’t updated the post till now. Pinterest is trending pumpkin cookies but honestly, since I love chewy, crispy-edged cookies and pumpkin produces soft cookies, it’s biscotti all the way. I get to have my pumpkin and my crisp edges.
I’ve always liked white chili better than red but I find that most recipes for white chili aren’t so healthy – sometimes they contain dairy and when they don’t, they’re sort of thin, more like a soup. How did I not think of this before? Pureed beans! Creamy and healthy – my fave combo.