Ever since I ate this squash recipe I’ve been jonesin’ for a repeat. The first batch of squash I bought at the Grower’s Market went funky and I threw them into the backyard in a big fat huff. I then realized that farmer’s market squash was grown locally and has been stored for months (since fall). I added a few squash to my Giant list and here we are.
Thank you Bekka Shepherd! One of my very oldest friends (2nd grade) sent me this recipe as her family’s weekly staple. She’s a busy working mom so I can officially deem this “busy working mom approved”. Ok, this is it, a really, truly, EASY recipe. I mean it. If you can open cans you can make this. If you want it to be more like chili, skip the chicken broth. With the broth, it’s sort of like a “stoup” or a nice, thick soup. The first time I made it like chili – no chicken broth and some simmering to thicken it up. The second time, soup! Both flavorful and delicious.
I love casseroles in theory; in actuality they’re usually full of ingredients I avoid at dinnertime. I’m talking egg noodles, sour cream, canned soup, spice packets, etc. I also need it to be easy; I don’t want to cook each part separately then put it together just so I can call it a one-dish-meal. This checked all the boxes and it’s a dieter’s dream; full of protein and low in calories.
I have so many thoughts. First, I was always hesitant to try pumpkin chili because it sounded gross. In my mind there was pumpkin pie mashed with meat and beans. My church and cooking gal pal Heather had it on her site, here, and wanted to see if I had any suggestions. I trust her cooking, so I figured it was worth a try. I followed her blueprint but added here and there as necessary. The end result floored me, not because it was so good (which it was) but because you literally cannot taste pumpkin – it just has a more creamy consistency (minus any dairy) which makes it pretty awesome.
My bestie Jenna texted me one night with lots of exclamation points. It was about this Blue Apron meal she had just made – the explanation seemed confusing and when she texted me pictures of the Blue Apron “how to” and recipe, it still seemed strange. Was it a soup? A pasta dish? I’d been wanting to make something with miso and Jenna, a great cook, endorsed this recipe big time. I went for it.
My friend Susie sent me this such an embarrassingly long time ago that I won’t say it, and now the regret is killing me. Not about Susie, she doesn’t care; the regret is that I haven’t made this bread every day since she sent it. I had my doubts going into it but now agree completely with the original author; as someone who can eat grains, I’ll never make another banana bread.
A second recipe from Lynnie, and another winner. This was linked from a blog and I changed it a bit, but the general idea is all hers. These made for a tasty dinner (with peas and salad because it was all I had on hand) but next time I’ll make them for a party. A bit of work, I won’t lie, but nothing hard.
When I got the email with Lynn’s fave recipes, I could hear her voice in her writing like she was talking to me. Lynn is one of my favorites but she lives in Pittsburg and has since we parted ways after college; we don’t get to see each other as much as we’d like. She’s awesome. She wrote, “I hate meatloaf but this one is really good, and Ryan loves it”. That’s high praise from my girl Lynnie.
Oh Pad Thai, how I love thee. In completely sincerity this is probably one of my favorite foods, but you’ll notice that with well over 600 recipes on here you won’t find a single one for Pad Thai. There’s a reason for this.
Another Beth recipe! She sent me this recipe for weeknight crockpot chili and, though I have a crockpot chili on my site already, this deserves a place as well. Let me explain…
I’m a big fan of these Asian dishes where the meat and vegetables cook together in the same sauce. The only required side is rice and since I bake mine in the oven, dinner’s finished in twenty minutes. My fave is this beef and edamame dish but this was a tasty, and even healthier, alternative.
I was in charge of Brussels Sprouts at Thanksgiving this year (we’ve been eating sprouts at T-giving way before they were in style – thanks Mom). I somehow stumbled upon this recipe on the Food Network website and, though it wasn’t reviewed yet, it looked like an obvious win. It’s most of my favorite foods in one bowl.
This is my first friend recipe! Beth is pretty much the sweetest person in the world and has always supported my recipes, so I’m honored to be able to share this one from her grandmother. Remember when everyone was obsessed with cupcakes? And then pie? Ok, you heard it from me first, pudding is the new pie.
I made these during naptime and they almost didn’t make it to dinner. I would have happily eaten the entirety of the “filling” contents without a backwards glance. Some of my very favorite flavors all in one place, this is a dinner I can get behind.
I really like Asian flavors – my husband not as much. Our weeknight staple sweet and spicy beef and edamame aside, he typically enjoys the more familiar flavorings found in Italian food, BBQ and the like. The kids like the above beef dish as well but I didn’t even try them on this soup. Reason one being I had leftover chili and I knew they were fans. Reason two being that I didn’t want to share.
This Christmas season I complained to Rich about his gluten free diet; in most ways its no big deal, but there are little ways it has shaped and will shape our family’s “food traditions”. Specifically I lamented the tins of biscotti and pizzelles that were always in the kitchen of my childhood home. This won’t be the case for my kids.
My wonderful family friend Trisha has a talented buddy named Alli who owns a bakery in Philly (Sweet Freedom), specializing in gluten free baked goods. Trish passed her recipe to me literally months ago; it looked delicious and she warned me she has eaten whole batches by herself so I was more than intrigued, but as there was a certain ingredient I was hesitant to buy, I saved the email in my inbox (I keep it tidy, so this is saying something).
A second tupperwared snack from my friend Heather – this time it was a pumpkin baked oatmeal using steel cut oats. As I savored every bite I answered a friend who inquired as to what I was so visibly enjoying; pumpkin baked oatmeal, I replied. She said, “don’t you already have a recipe for that on your site?” “Yes, but this is actually much better.
I make this all winter long and even use it for gifts at Christmas. It’s quick, naturally gluten free, and different than your typical Christmas cookie. It’s a win, through and through.
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.”