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.
I don’t always love blondies and prefer brownies ten times out of ten. Blondies can be sort of bland to me – I basically just hunt down the chocolate chips the whole time. Not the case, here, thanks to America’s Test Kitchen spot on base recipe; these were chewy with a super moist center and enough toffee and chocolate chips to make the hunting unnecessary.
I think in the first 17 years of my life, I probably consumed roughly 6,000 Quaker “Chewy” granola bars. I actually multiplied that out (and, by the way, I’m concerned I’m losing my third grade math skills). I just looked up the nutrition info and noticed they stated “sugar”, in it’s various forms, more times than I can count on one hand.
I heart Costco. It’s far enough away that I probably go only once a month, but one of my favorite buys is the organic ground beef. I believe it comes in pack of four and shakes out to less than 6 dollars a pound – pretty good for organic. Organic ground beef tastes better to me, by a lot. This dinner has been a near-weekly occurrence for us over the past year and is probably my favorite dinner – not lying.
My friend just asked me if I ever make the same recipe twice or if I’m always trying something new (since there are a million recipes out there). I said that when I find a result that I can’t possibly picture being any better, I stop looking. These are my brownies. I’m done, the search is over. Now I know they sell boxes of pretty tasty brownie mix, but if you’re down for like, three more steps than box brownies, I can assure you its well worth the effort.
Typical broccoli salad is delish and a flavor I think we’ve all come by a time or two; sometimes the first version is obviously better (think Pitch Perfect) but that’s just not always the case (think the Iphone). A few tweaks makes this version more up my alley.
We did a breakfast unit in my Essentials of Cooking class. Too many studies to count have illustrated the importance of eating breakfast, so it always shocked me that at least half of my students skipped the meal. Now, two kids later, I glare at the coffee pot as it finishes dripping but sometimes have to force myself to eat breakfast. The concoctions are getting weirder in my efforts to make the meal quick; a cheese stick, an apple, and the crust from the kids toasts? I can do better.
Life moves too fast. Such a trite saying but I find that common or not, I say it every day. Today’s reminder actually came with this post. I made these in 2012 for a very particular reason, and I can close my eyes and see the scene like it was yesterday.
I finally have a garden and managed to grow a few zucchini and a crazy amount of basil with minimal care or attention (my thumbs are not green, but I love free food). I’ve been making this soup all summer and have tweaked a few things. It’s by memory now; currently eating a bowl from a batch I made while talking to Jenna the entire time (speaker phone while chopping).