For the past month I’ve made a big pot of soup each week. I’ve also realized that I probably need more spoons and bowls to keep up with my soup addiction. I typically make Indian or Mexican spiced soups so I went a bit out of my comfort zone with this one but the results where oh-so-delicious. Two thumbs up from a lucky taste tester too!…
I’ve been in a major salad rut. Maybe it is the fact that I’ve eaten basically the same salad for 5 years or the change of seasons, but suddenly I want nothing to do with my normal spinach salad lunch. I’ve been experimenting with different lunches for the past few weeks and I just hit the salad jackpot. Seriously.
On the first day of spring, I found myself making a bit pot of hot soup. Why? Well, mostly because my love for soup is enduring and season-less, but also because it was snowing. That’s right. More snow in Boston. At this point I oscillate between thinking “what’s another 2 inches?” and “are you kidding me? Really? The 108 inches wasn’t enough?”. Luckily I can’t be mad when soup is involved so my attitude towards the snow was closer to the former….
Happy 2015! Since I’m extremely Southern (ok, I spent the first 9 months of my life in Texas but whatever…), I wanted to share a traditional Southern dish brimming with good luck for the new year!
Phew. A busy week for me, hence missing my typical Wednesday post. Sorry about that! Warning: I have another busy week coming. I keep saying “yes”, which would explain why I’m working another 14 day stretch like I did back in November. It’s tough when hospitals don’t have “days off”.
Know what makes these weeks better? Muffins. Buckwheat banana muffins to be exact. As a dietitian, I consider baking/cooking with new ingredients part of the job description. I will buy anything that is “new” or exciting, which explains how I ended up with buckwheat flour….
If I could eat Indian food every day, I happily would. There is something about the creamy sauces that smother a largely vegetarian focused combination of beans, lentils, and vegetables. And the spices! Mhmmmm. The best part. Rich, deep flavor. Spicy, warming flavors that pair perfectly with fluffy basmati rice or naan.
From a health standpoint, Indian food has a lot going for it. The use of turmeric in curries is believed to be largely responsible for the sub-continent’s lower rates of Alzheimer disease. Also, the focus on vegetables and beans, make the cuisine high in fiber and phytonutrients. Just watch out for large portions of rice, refined naan bread, and an overzealous use of ghee (clarified butter)….
Last week was insane for me. I had a week filled with too many commitments, too many new ventures, too much driving, and too much stress. I barely remember writing and posting blogs for Decidedly Nutritious, so please excuse the fact that the usual amount of typos increased ten-fold (my “editor” wasn’t happy). Anyways, never was the topic of today’s post more relevant to me than last week.
Nothing is worse than coming home from a long day at work and staring into the fridge wondering “what the heck should I eat for dinner?” Facing the need to cook dinner is daunting. No one wants to marinate something, chop veggies, wait for the oven to preheat, and actually cook dinner when they’re tired and starving. Sometimes an apple with peanut butter is all you can muster-but hey!-it’s quick and balanced so don’t discredit it completely.
I think the main issue is that people have this idea that dinner=cooking and cooking=creating sauces from scratch and getting fancy. Dinner can just as easily be piecing together foods for a quick, balanced meal. Reframe your idea of dinner. I’ve always said if you have a can of beans, frozen veggies, and a quick whole grain you have a meal. Stock your fridge/freezer/pantry with long-lasting, quick cooking items, piece together balanced options, and you’re good to go. And I promise they’re ready before take-out would arrive :-)…
I’ve run out of ways to declare my love for soup. But if you haven’t caught on, I love soup. In any and all forms. This soup recipe started out with an intention to make chili, but quickly evolved based mostly on the fact that I had a bunch of carrots and carrots don’t typically show up in chili. However, carrots are at the core of any soup. Therefore, the carrots were added to the pot and transformed the butternut squash and black beans into a warm, spicy soup. My recipe thoughts are sporadic, but hey, I cook out of convenience mostly and I think that’s realistic.
On a cold night, there isn’t much better than a thick, unctuous, warm pasta sauce-except soup, because soup always tops everything else on a cold night. This recipe is a spin on the classic Bolognese sauce. It is meaty without any meat, filled with sweet tomatoes, and complete with an authentic splash of wine (and a swig for the chef)….
Happy Halloween! I have nothing Halloween-themed for you today on the blog. Sorry. No cute Pinterest-worthy clementine pumpkins or ghost cookies. But, I do have a sweet treat so maybe that counts as the “treat” in “trick or treat”. It has some tricks in there too. So maybe I do have a Halloween themed post for you after all!
Since it is basically November, which is basically December and thus appropriate Christmas cookie time, I have a cookie recipe for you. It’s now a confused Halloween-themed, Christmas cookie post….