It’s the end of August and I made the best veggie lentil soup for you. Actually, I made the best veggie lentil soup for you and ten of your friends. This recipe makes a TON of soup. I plan on eating it everyday for lunch this week and freezing the other half. I love Ina, but I did change the recipe a wee bit. I added some curry powder and chopped kale to the recipe to veg it up a bit – other than that, it’s pretty close to the original. And it’s awesome.
This recipe jumped off the page of my latest Cooking Light mag and I will be making it a lot. We’ve been buying big bags of trimmed haricot verts from Costco and I always have these other ingredients on-hand. Side dish no-brainer.
I have an aunt who has successfully been on weight watchers for like 20 years. She has these old school recipe books that I can’t even reference on the internet (imagine??). She made a copy of this recipe for me a while back and I’m a big fan. The one part that I find wee bit hilarious is that while this recipe boasts about being 2 ww points (with the old points system), there is itty bitty fine print that says that doesn’t include the biscuit. Ummm, huh? Either way – make these next time you want a snack!
Dare I say this is the best salmon I’ve made? If you’re familiar at all with this blog you know I love salmon and it’s pretty much my ‘go-to fish’, but this was VERY good. Sweet and spicy (not in a heat way) – perfectly cooked (first seared on the stove and then finished gently in the oven) – Delicious flaky deliciousness. What can I say, we just loved it. Hope you do too!
This might very well be the simplest meals I’ve ever posted here. Season, slow-cook, and shred. All there is to it. I’m especially excited about this one because, in addition to it’s ease, it’s also SO yummy. We served them up with a side of refried beans and topped them with plain greek yogurt (or you could use sour cream), slices of avocado, and chopped tomatoes. Salsa/pico de gallo or shredded cheese would also be yum.
This will surely be a weeknight staple. Extremely quick and easy and equally as tasty. Serve over some fragrant jasmine rice and you’re done. Win! Another for the ‘favorite’ file.
Have you ever seen Put a Bird on It? The cast from Portlandia put birds on things. Once you watch this, you will definitely notice how many things have birds on them for absolutely no reason. I have fallen prey (haha, get it?) myself in buying things with random birds on them.
Anyway, I feel like I could do my own skit called “Put an Egg on It”. Eggs are probably my favorite food (at least in the top 5), and I feel like many, many dishes can be easily elevated by putting an egg on it. I put an egg on this summer veggie skillet (SO GOOD), and it was perfection. This skillet dish is also perfect for summer as it doesn’t require you to turn the oven on, which I certainly appreciate. I used some tomato and cheese chicken sausages I had from Costco, but you can use any pre-cooked chicken sausage. Delicious!
I wanted to make a potato salad but something about the idea of heavy, goopy mayo was not appealing to me with this heat. I remembered a Rachael Ray recipe I once saw where she used capers and celery in an olive oil and vinegar dressing – yum. I spiced it up with a few thai chilies, which I have a zillion of right now and will be putting in everything. These are not for the faint of heart – start with 2 and work your way up. Continue reading
I almost titled this dish “OMG Corn Chowder with Shrimp and Chorizo”, because it’s SO. DAMN. GOOD. I took the leftovers to work today and I was literally splashing it around my desk because I was eating so enthusiastically. That’s normal, right?
I made these for a family BBQ and they were a hit. I just made the meat mixture and sauce ahead of time and baked them off when I got to my parents house, then tossed them in the sauce. Poof – instant appetizer.
Just the Tip 