When the weather is cold, there is nothing that warms me up faster than a big bowl of soup. While I usually crave a more traditional soup, like chicken noodle or minestrone, my husband loves bold flavors really likes roasted eggplant soup, carrot ginger soup and my creamy tomato basil soup.
So I wasn’t surprised last week when he asked me to make a soup I’d never imagined – he wanted me to make a dried fig and Kalamata olive soup. And I was truly excited by the challenge.
I have a lot of close friends and family who are on gluten-free diets. This means that I am always on the look out for yummy, gluten free snacks that are inexpensive, easy to make and, most importantly, taste great.
Like a lot of people I assumed that gluten was only found in bread products – but I was surprised to learn that trace amounts of gluten can be found in everything from pickles to coffee. Because gluten is found in SO MANY food items these days, I am always reading labels to make sure that I am not serving any gluten containing foods to the wrong people. And when I was in the cereal aisle last week I was truly excited to see that Chex are gluten free – because this meant that I could count on my favorite recipe for Muddy Buddies whenever we need a snack for our gluten free friends.
Every year my husband gives up eating meat during Lent. And every year I struggle to find delicious vegetarian recipe that the whole family will love. Thankfully, I’ve got a few recipes that I can always turn to (like our Spicy Black Bean Burritos, Crispy Tofu With Peanut Sauce and Crockpot Minestrone). But now I can add one more recipe to my arsenal – Creamy Tomato Basil Soup.
Creamy Tomato Basil Soup
Makes about 2 quarts (about 8 servings)
Last week The Goose had his very first snow day of the school year. He spent the morning at his Aunt’s house while I went to an appointment, and when we got home that afternoon he decided that he wanted to make a pumpkin pie. I was sure we had everything we needed – a pie crust left over from the last time we made chicken pot pie, a can of pumpkin, and a dozen eggs. But there was one thing I didn’t have: evaporated milk.
It was late in the day, the roads were still covered in snow, and I really didn’t want to head out to the grocery store with a moody six-year-old. Then I remembered that you can make evaporated milk at home – and I saved the day. (And the pie).
Before we became parents my husband and I used to go out to dinner much more frequently than we do now. And I can count on one hand the number of life-changing dining experiences we’ve had. There was the to-die-for lentil soup at Roast (totally worth the $8 per cup price tag), the New Year’s Eve lobster dinner at Cuisine, the falafel encrusted Salmon at the Aquagrill in New York, and lastly, the risotto at Angelina Bistro in Detroit.
And, of all of those meals at all of those restaurants, the only place that we’ve gone back to again and again was Angelina Bistro. And each time we go I order the risotto. And it gets better and better every time.
If it was up to The Goose, he would buy lunch at school every day. It’s not that he doesn’t like homemade lunches. It’s just that he gets bored with the same sandwich, vegetable, chips combo everyday. Sure, I change it every once in a while, with a Lunchable from the grocery store or some chicken nuggets in his Thermos. But overall, lunches were pretty much always the same.
But then I saw the Yumbox and knew that it would be the answer to all of our problems.
Last week I was shopping at Trader Joe’s when I saw a carton of Carrot and Ginger soup that I knew my husband would love. The soup looked delicious, but there was no way I was going to pay over $3 for a tiny carton of soup. So, instead of buying it, I decided to try making it on my own.
I looked for recipes online and on Pinterest, but couldn’t find exactly what I was looking for. So I decided to write my own recipe. And what I came up with is absolutely delicious.
We all know I’m a picky eater – and I would never eat an olive, especially not on my hamburger. And for the longest time I resisted making olive burgers at home. My husband was content to stop at Halo Burger in Birch Run, or eat at Yeck’s in Cheboygan, but I felt bad for flat out refusing to make them at home. So I decided that it was time to learn how to make homemade olive burgers. And you know what, it wasn’t as bad as I thought it would be.
A few days ago, my sister-in-law bought a package of habanero peppers for my nephew. He took one bite, decided they were too hot and that was the end of it. Knowing that my husband loves, loves, loves spicy food, she gave them to us. And my husband immediately asked for his favorite habanero dish – pineapple habanero salsa.
I’ve made this salsa a few times in the past, and I usually use crushed pineapple. But I’ve found that making it with fresh pineapple (which just happened to be on sale for $1 at my grocery store last week) is SO MUCH better.
Weeknights at our house are always super busy. Between homework, after school activities and the busyness of everyday life, there are evenings when I struggle to get a hot meal on the table that everyone will eat.
That is why I <love> this simple recipe for one pan oven roasted chicken and potatoes. It takes 10 minutes to throw together and is full of healthy, wholesome food that my family actually likes. It’s quick, it’s easy, and it’s delicious – what’s not to love?