The Big Red Pot: Chicken Soup that's good for the soul...but not for matzoh balls

My heart seems to be firmly planted in my kitchen this week. In the midst of the holiday hustle bustle, I find myself racing back home each afternoon like a horse to the stable. Content only when I'm chopping and stirring, familiar smells fill the house, and Pandora plays the soundtrack that I didn't even know was in my head. 

This morning the temps dipped down into the 20's. So, of course, that called for something hot. From the Big Red Pot.

I recently ran across Pioneer Woman's chicken soup recipe. I haven't made a full-blown chicken soup from a "real chicken" in a while so I decided to give it a try incorporating some of the suggestions from her readers. My own chicken soup recipe is very similar, but her addition of parsnips sounded intriguing. I found a mixed bag of pre-chopped parsnips, turnips and rutabagas at Trader Joe's so in they went. I also found a tiny Savoy cabbage for pennies so that went in too.

Now, "real" chicken soup isn't "real" unless you add matzoh balls. So I whipped up a few.

But growing up, my grandmother only served matzoh balls in clear chicken soup. We always removed all the veggies. And the meat too. Which we ate separately. Often cold. Over the next few days.

I was torn. I went to all the trouble of adding in these special veggies. Do I now strain them out? That seemed like sacrilege. And what about the chicken? In or out? Tough decisions. But in the end...

I went for complete chicken carnage.

Plus all the veggies.

Plus the matzoh balls.

The total was quite the bowl of food.

And just like the picture...

It lacked a focal point. There were too many things competing for attention. Boubi was right. Matzoh balls need to be the only thing swimming in the bowl.

But if you're in the mood for some chicken vegetable soup? This stuff kicks butt. 

*****
Chicken Vegetable Soup
adapted from The Pioneer Woman

Ingredients

• 1 whole Chicken
• 1 whole Bay Leaf
• 48-64 ounces fluid Low Sodium Chicken Broth
• 1 whole Large Onion, Chopped
• 3 whole Ribs Of Celery, Sliced
• 3 whole Carrots, Peeled And Chopped
• 1 bag Trader Joe's Harvest Vegetable Blend {or chopped parsnips, turnips, rutabagas (whatever you can find)}
• 1/2 teaspoon Salt
• 8 black peppercorns
• 1 cup chopped cabbage (any kind, I used Savoy)

Directions

1. Remove innards and wash chicken. (Do not use soap, Adrienne.)
2. Place all ingredients, except cabbage, into a large soup pot. Bring to a boil.
3. Reduce heat to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done.
4. Remove chicken. When chicken is cool enough to handle, shred the meat and return it to the pot.
5. Add the chopped cabbage, and simmer about 30 more minutes until cabbage is very tender.
6. Taste and adjust seasonings as needed.
7. Serve. Without matzoh balls.

The Big Red Pot: Chicken Stew (because I know you all love quinoa)...

It was time. Time to get back into the kitchen. We've eaten out more meals than I care to admit due to the last two weeks of Nutcracker madness. I needed something homemade. Something healthy. Something simmering. From the Big Red Pot.

Chicken stew sounded like just the ticket. Especially when the other ingredients were butternut squash and everyone's favorite superfood...quinoa. Throw in a few kalamata olives for some twang and we've got a winner. Winner, Winner, Chicken Dinner.

I served the stew up in my favorite Christmas bowls. They are rimmed in orange instead of traditional Christmas red. Which makes me love them even more. This set is about 20 years old. Which makes me love them even more. I bought them in NYC with my mom on a whim. Which makes me love them even more. I can't wait to put them into rotation each year right after Thanksgiving dinner. And I'm always a little sad when I have to put them back up again on January 2nd.

Now if only there was one of those cheese biscuits sitting smack in the middle like they serve it at Panera my comfort food would be complete. I told you we've eaten out too much lately. I'm pretty sure I can tell you everything on Panera's menu. And how much it costs. With tax. And a 99 cent baked good added on. Thankyouverymuch. Mypleasure.

Oh, and a tip for all the single ladies. If you're looking for a man, don't go to the bars. Head over to your local Pit Smoked BBQ fast food joint instead. That place is teeming with men. Rugged men. Manly men. Men without women men. Men who like women men. Men who like women who like bbq men. A-men. Your welcome. Send me an invitation to the wedding. And be sure to serve bbq at the reception. 

What Am I Going to be When I Grow Up? 

22. Fast Food Connoisseur 
23. Matchmaker
 

 ***

Hearty Chicken Stew with Butternut Squash and Quinoa

Yield: Serves 6

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients:

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

Directions:

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes
13. Stir in parsley and serve.

The Nothing Says I Love You Better Than Apple Bundt Cake Recipe

Sorry to be such a drama mama. I hesitated to even post yesterday, but when something is on my mind I need to get it out. Writing has always been a way to heal for me. I don't like to actually talk about these things. "Oh, by the way, here's my bad news..." Just doesn't feel right. The words get stuck in my throat. And with BSD still gone (along with his single suitcase), and accessible only intermittently via email, it didn't seem fair to dump these thoughts on him either.

So, a great big thank you to those who took the time to comment or sent a positive thought my way. I appreciated every single one of them. You were right. I needed to pull my head out of it. And out of Google. I'm still waiting to hear, but in the meantime, it will be no news is good news. I wish I could have each of you over for a drink, a cup of tea, a Diet Coke. Or how about some cake? Cake always makes me feel better.

But since that's not possible, I'll share the recipe instead. It's a winner. *pinky promise* Even the ballerinas and their friends loved it. Kids who were expecting chocolate cake with white icing out of the can when I said cake. Not apple cake. "ewwww..."

Seriously, it couldn't be more moist. More comforting. More Fall. Make it for someone you love.

Nothing Says I Love You Better Than Apple Bundt Cake
Serves 10-12

For the cake:
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda

1 Tablespoon cinnamon
1 1/2 cups granulated sugar
1 cup vegetable oil (or sub 1/2 cup applesauce, 1/2 cup oil)
1 teaspoon vanilla
3 cups diced raw peeled cooking apples (about 5 small/med apples)
1 cup chopped pecans or walnuts (optional, I didn't use them.)
2 eggs, lightly beaten

For the glaze:
1/2 cup melted butter
1/2 cup sugar (original recipe called for 1 cup. I cut it way down.)
1/2 cup buttermilk
1/2 teaspoon baking soda

Peel and dice apples. Sprinkle with cinnamon. Into a large mixing bowl, sift together the flour, salt and soda. Add remaining cake ingredients and stir together until well-blended. Spread into a greased* and floured 10-inch tube pan. Bake at 350F for 1 hour or until toothpick comes out clean. (Only took 55 minutes in my oven.)

For the topping, melt the butter in a small saucepan and add the remaining ingredients, stirring constantly, cooking for about a minute. When cake comes out of the oven, pour topping over hot cake, make sure it drizzle down the sides. Don't let it just pool on top. (I only used about half of the glaze on mine.) Let rest in pan for 30 minutes to one hour before removing from pan.

Note...The cake batter will be crazy thick and lumpy, but it will cook. Promise. I used a non-stick pan. Just dusted with flour. Came out pretty well. A few small chunks popped off when flipping it, but not enough to warrant adding extra grease.

The Big Red Pot: Probably Not A Blue Ribbon Chili Recipe. But a good one.

There's something about this time of the year. All I want to do is eat. I think it's the weather. My body goes into some kind of self-preservation mode. My brain starts sending out the signal to make blubber. "Keep a layer of fat. You need to survive the winter that's headed your way." Maybe I'm part Inuit?

The problem? BSD is not here. I have nobody to feed me. I wasn't kidding when I said I could eat cereal for dinner if I wanted to. I can. And I do. But mostly it's because I'm too lazy to cook for myself. So after a week of eating crap...

It was time to drag out The Big Red Pot. 

I tried a new chili recipe. It's good. It has some unusual ingredients like cinnamon sticks and cloves. Is it THE BEST ever? No. But it's good. And with a few extra spices it could probably be REALLY good. For now I'm just grateful I have a fridge full of real food to eat for the next week. Sorry. I have no photos. But I will include the recipe. Because really. It is good. And it's easy.

We're supposed to have a Chili Cook-off with our neighbors. I can play around with this recipe, but I'm kind of hoping maybe one of you out there has a killer chili recipe to share? I'll give you full credit if I win. Pinky promise.

Probably Not A Blue Ribbon Chili Recipe. But a good one.

• 3 tablespoons vegetable oil
• 2 large onions, chopped
• 1 chile pepper, chopped (this may be why mine isn't prize-winning? I omitted this.)
• 5 cloves garlic, chopped
• 2 pounds lean ground beef
• 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped (I used a 28oz. can ground peeled tomatoes plus a can of diced tomatoes.)
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 tablespoons ground cumin
• 1 tablespoon chili powder
• 2 tablespoons paprika
• 1 cinnamon stick
• 3 whole cloves
• 1 40oz can red kidney beans, rinsed and drained

Directions:

1. In your big red pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
2. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, cinnamon stick and cloves*. Cover and simmer for 45 minutes. 
3. Remove cinnamon stick and cloves. Stir in kidney beans, and cook another 15 minutes. Serve. I like mine over cornbread or brown rice.

* I put the cinnamon stick and cloves in a little tea ball to keep them from getting lost. I was really hesitant about these ingredients so I wanted to be able to take them out easily and quickly if I thought they tasted yuck. I actually liked the flavor, but I did take them out before adding the beans rather than leaving them in til the end as the original recipe was written.

Garlic Chicken Tenders...

I'm a New Yorker. Born and raised. And even though I've technically lived in the south longer than I ever lived up north, I'm still a Yankee. Through and through. But slowly, some of these Confederate ways have seeped into my life. More specifically. My kitchen.

Growing up, the foods we ate were either sauteed, steamed or simmered. My dad owned every cooking utensil. All-Clad pans in every size. And Le Creuset dutch ovens carried home directly from France in his suitcase. But the one pan that you would never find in his kitchen was a black cast-iron skillet.

I have never bought one myself either. Instead I inherited one from my neighbor when she switched to a flat-top range and could no longer use it. That skillet sat in my cabinet for years before it finally got used. I didn't know what to do with it.

Until that is, I decided to try my hand at cooking up some good ole-fashioned, Southern fried chicken. We never fried foods growing up. I had no idea what I was doing. But the ballerinas love their chicken nuggets so I decided to give it a whirl.

And I have to say. I may be able to pass for a southerner now. I think I passed the initiation test. I can make fried chicken. In a black, cast-iron skillet. When you come to visit, you'll know you're in the right place when you see the Navy Jack flag flying. And I'm standing on the front porch welcoming you with a glass of sweet tea.

So if you want to get your southern on too. Here's what you'll need...

a black cast-iron skillet, of course

some fresh chicken tenders

Oh. You don't have one that fresh? Ok. This will do then...

If you have to, you can cheat. (just don't tell these women if you do)

Mix up these ingredients...

• 1-1.5 lbs chicken tenders
• 1 egg, beaten
• 1 cup buttermilk
• 3 cloves, freshly pressed garlic
• 1 cup all-purpose flour
• 1-2 Tablespoons cornstarch (secret Southern ingredient. Makes the chicken extra crispy)
• 1 cup seasoned Panko bread crumbs (I use 1/2 seasoned, half plain Panko bread crumbs)
• 3-4 Tablespoons McCormick's Grill Mates "Montreal Chicken" seasoning (or other equivalent spices of your choosing)
• 1 teaspoon baking powder
• 1 quart oil for frying

Like so...

1. In a small container with a lid, beat the egg, pour in buttermilk and use a garlic press to add 3 fresh garlic cloves. Whisk all together. Add chicken tenders. Seal, and refrigerate at least 2-4 hours up to overnight. 

1. In a shallow bowl, mix together the flour, cornstarch, spices, bread crumbs and baking powder. Remove chicken from refrigerator. Roll chicken tenders in flour mixture until well-coated.
2. Heat oil in your black, cast-iron skillet to 375 degrees F (190 degrees C). (This is medium-high heat on my stovetop.)  
3. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. About 4 minutes on each side. Drain on paper towels. 

We like them with a little bowl of ranch dressing for dipping. And to ease my guilty Yankee conscience, we add a side of steamed fresh broccoli.  

Gotta run. The phone is ringing. Caller ID says... Deen, Paula. hmmm....

The Friday Night Fish Taco Showdown

Fish tacos are a main staple at our house. BSD grew up in southern California eating them regularly at John's Fish Market in Dana Point. Or heading over the border into Mexico for some 'real deal' tacos de pescado straight from the street vendors.

When we lived in San Diego we made our share of border runs for some lobster tacos in Puerto Nuevo. Complete with handmade tortillas. And the best margaritas both south and north of the border. Margaritas that knocked you on your ass when you got up from the table. Maybe it has something to do with those worms in the tequila bottles.

Since moving east, we have spent the past 10 years tweaking our fish taco recipe. We've finally landed on one that is a bit of a departure from the authentic baja fish taco. But one we love nonetheless. So much so, that we often invite friends over for fish taco fests.

I'm sure I've mentioned that BSD is quite the talker. And self-promoter. He'll tell anyone who will listen about his 'famous fish tacos.' So, after years of shameless cheap talk, it finally came down to this.

Yes, indeed. There was a Friday Night Fish Taco Showdown in our cul-de-sac. All of the neighbors, even some who've never made a fish taco before, were going to throw down. Unfortunately, the temperature that night was well into the triple digits so there were a few less entries than promised. But the diehards, like BSD, showed up ready to rumble.

A broad range of fish "tacos" was represented. From BSD's more traditional Baja fried fish version. To Chef Jim's grilled rockfish tacos.

To Miss Jan's fajita style seafood tacos. To Miss Debbie's ceviche.

There was plenty of food to be sampled.

And plenty of judges to go around.

(no, that Smirnoff Ice does not belong to these minors. pinky promise.)

 Some working very hard.

And some who took their duties very seriously.

Spanish lessons were even included. No slacking off on the learning around here just because it's summertime.

And if you were annoying in any way...

After the very official votes (tally marks scratched on a paper plate passed around the table) were cast, Chef Jim was proclaimed the 2011 fish taco king. 

With all the bragging rights that go along with the title. For one year. Giving BSD 364 days to continue tweaking his famous fish taco recipe.  Juego de!

Comfort

Comfort food. That's what I'm craving. That's what I'm making. It's something to do. A place to shove the grief. Tastes to soothe the heart.

I'm back home. And I don't know what to do with myself. Moving forward seems wrong. Like I've forgotten her already. Sitting still is suffocating.

So I'm carrying on.

Doing laundry. Going shopping. Cooking.

Anything but sitting still.

When I returned home there was some kind of sticky, brown goo in the fridge. Barely through the front door, I became fixated on cleaning out the fridge. I tossed. I scrubbed. I organized. And when I was done, I discovered four open boxes of chicken broth and two open boxes of vegetable broth. What the f#$%?!?

I was all over BSD. Mr. Organization had dropped the ball. I still can't comprehend how this happened. This is something I would do. Not him. My world is definitely out of whack. I had to fix this. Too much has gone wrong in my life recently. I can't live with four open boxes of chicken broth and 2 open boxes of vegetable broth. They had to go.

But I couldn't throw them out.

As much as they were bothering me, I couldn't just toss them. I kept staring at them. Thinking about them. Dwelling on them. Until I finally pulled out the big red pot. And lost myself in the process of turning them into something else. Something warm.

Something healthy. 

Something comforting.

I found this recipe while running on my treadmill yesterday. It is Creamy Broccoli Soup with NO cream in it. There was also a recipe for Chicken Noodle Soup. That is simmering in my crockpot right now. I think these recipes were a sign. All four of the open boxes of chicken broth and two open boxes of vegetable broth have now been used. I feel calmer already.

Creamy Broccoli Soup

INGREDIENTS:
1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
Pinch red pepper flakes (optional)
6 cups chicken or vegetable broth (I used the 2 open boxes of vegetable broth.)
1 large head broccoli, florets chopped and stems peeled and chopped
1/4 cup rolled oats
Salt and pepper

METHOD:
Heat olive oil in a large pot over medium heat. Add onion, garlic, and red pepper. Cook until onions are translucent, about 8 minutes. Add broth, broccoli, and oats. Bring to a boil, then reduce heat to a simmer and cook until broccoli is tender, about 8 to 10 minutes. Season with salt and pepper. I sprinkled the top with some shredded cheese. Made it more comforting that way.

Use an immersion blender to puree the soup, or transfer in batches to a blender and puree.  

Thank you to everyone who left such thoughtful and loving comments on my last post. I cherished each and every one of them. Reading them felt like a great big hug when I really needed one. My mother passed away over the weekend. She fought a long and hard battle with a rare form of cancer. She lived with incredible pain for many years. She never complained. She never stopped taking care of everyone around her. She was so strong and so brave. And I am grateful that I had the chance to tell her. It hurts to have lost her, but I am grateful that she is no longer suffering.

 I actually took this photo of my parents with my dad's Leica when I was about 6 years old. Guess I already knew a little something about the Rules of Composition back then. ;)

The Big Red Pot: Sausage Soup

Baby, it's cold outside is definitely the most appropriate Christmas carol around here these days. Temps are way down in the low 30's and winds are 15-20mph. VERY cold for us here at the beach.

So, this week the big red pot has been in heavy rotation simmering up some sausage soup. I know the name is kind of nasty, but trust me. This is GOOD stuff! And the major bonus? Only a few simple ingredients, and you're done. Dinner's on the table. Sorry, Kimberly, this one's the anti-vegetarian recipe.

Sausage Soup

1 lb. sausage (mild, or hot if you like spicy food)

1 large white onion, chopped

1 20 oz. can peeled, diced tomatoes

32 oz. chicken broth

1 tsp. basil

1/2 cup uncooked orzo pasta

Dash of red pepper (if you like it hot)

Salt and pepper, to taste

Shredded mozzarella cheese

Remove casings from sausage. Brown in large Dutch oven. Add chopped onion and continue cooking until tender. Add tomatoes, chicken broth, salt, pepper, and red pepper. Bring to a boil. Add orzo and simmer for 30 minutes. Sprinkle with mozzarella cheese when serving. 

Options: If you want to add some extra veggies, you can add some chopped celery and sliced zucchini when you add the onions.

Hammie Sammies on Sweet Potato Biscuits

I normally wouldn't post two recipes in a row, but I'm so excited about this one. 


BSD works odd hours so we often "do lunch" instead of date nights. No worries about babysitters that way. And the same food costs almost half the price.

A few weeks ago we went to a little cafe that cooks by the "Buy Local, Eat Fresh" motto. I had to try the sweet potato biscuits when I saw it on the special's board. C'mon "sweet potato biscuits?" The name alone is adorable! And the little hammie sammie (along with a tiny green salad and ramekin of lentil soup) they served me did not disappoint. I haven't stopped thinking about those biscuits since.

BSD hasn't been free for lunch lately so I decided to try making them myself. And I hit pay dirt! I just whipped up a dozen, and with the help of the butcher, I figured out the proper ham to use. 

I've already eaten one biscuit plus two hammie sammies. I think I'm going to explode. But it was so worth it.  They were warm out of the oven and oh, so moist. The "country ham" smells a bit funky, but tastes a lot like prosciutto to this Yankee with European roots. I slathered them up with some peach jam and jammed them into my mouth.

Try them! Trust me. You don't have to be a sweet potato lover to like them. You don't even have to make hammie sammies out of them. 

Eat them plain,

With a little butter,

Or a little jam. 

Eat them for breakfast, 

or lunch or dinner.

Just eat them, eat them, 

Sam I am!

Sweet Potato Biscuits

makes 12

 

1 cup mashed baked sweet potato (1 large) (I just nuked it in the microwave about 8 min.)
2/3 cup whole milk
4 tablespoons (1/2 stick) unsalted butter, melted (I only had salted tonight. Worked fine.)
1 1/4 cups unbleached all-purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
Parchment paper

• Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.*
• In a medium bowl, mix the sweet potato, milk and butter.
• Sift together the flour, baking powder, sugar and salt.
• Gently mix the dry ingredients into the sweet potato mixture to form a soft dough.
• Drop the dough by tablespoonfuls onto the prepared baking sheet.
• Bake for 12-15 minutes, or until a deep golden orange tinged with brown.
• Serve warm or let cool on a wire rack.

* The picture above shows the dough on a greased baking sheet. I have since discovered that they cook better without greasing the pan. Just line the baking sheet with parchment paper.

NOTE: The ham is called "Country Ham." I bought it sliced THIN at the deli counter. The label read "Red Eye," but I think the brand was Smithfield. That may be a local Virginia brand, though. If you're making them for a BIG party, you can buy a whole ham. It comes in a cloth bag here and is not refrigerated. This is a cured, smoked? ham. Salty taste, but luckily, not overbearing. It really is a lot like prosciutto.

The Big Red Pot: Pumpkin Chili

When the weather turns brisk, out comes the big red pot. I love this pot. I've had it for years. I'll have it forever. It's cast-iron and could easily be used as a lethal weapon it's so heavy.

Last week, the big red pot simmered with Pumpkin Chili. It's a recipe that we discovered in 2001. By 2002, we lost the magazine it came from, and we hadn't been able to make it since.

After much determination, I finally found the missing recipe, and promptly pulled out the big red pot to make a batch. To prevent another eight years from passing before we make it again, I'm going to post the recipe here. It's vegetarian, but very hearty. Definitely satisfying for carnivores as well.

The original recipe was actually a pumpkin and black bean soup, but I like chili better than soup so it's been majorly doctored. It's super easy to make. Just dice up a few veggies, open A LOT of cans, dump and simmer. Done. It seems all of the ingredients I used came from Trader Joe's this time around. I think they should throw me a kickback for all of this free advertising! A gift card would be fine, Joe.

Pumpkin Chili

1 Tbsp. olive oil

4 garlic cloves, minced (I just use a garlic press)

1 yellow onion, diced

1 cup diced red pepper

1 cup diced green pepper (sometimes I just use 2 cups of one color. doesn't matter) 

1 tsp. ground cumin
1/2 tsp. cayenne pepper (optional)
1 small jar chipotle salsa (I used half a jar of the Garlic Chipotle Salsa from Trader Joe's)
6 cups vegetable broth
2 15 oz. cans solid pack pumpkin
4 15 oz. cans of beans (whatever kind you like. I used black, kidney, cannellini, & pinto.)
1 cup frozen corn, thawed and drained. (I used one 15 oz can, drained.)
1/2 cup chopped fresh cilantro. (Don't skimp!)


In a large pot, heat oil and cook garlic, onion, red and green peppers over med-high heat until tender, about 6 minutes.

Add cumin, cayenne and salsa. Cook for 1 minute longer.

Add vegetable broth and pumpkin. Stir to blend well. Cook for 5 minutes.

Stir in beans, corn and cilantro. Reduce heat and simmer for 20 minutes or so.

Garnish with sprigs of cilantro and grated cheese, or any other chili toppings you like.

NOTE: This chili tastes better the next day and the next. The more time the flavors have a chance to meld, the better. Great dish to stick in a crockpot and bring to a potluck.

Just Like Store-Bought Chocolate Chip Mini Muffins

It seems one of my friends introduced the ballerinas to the little packages of chocolate chip mini muffins sold in the grocery store. For $3.99/box. The box that includes five packages. Of four muffins each. So, 20 teeny tiny muffins runs you four bucks. OUCH!

I very rarely buy packaged baked goods. They never taste as good as homemade. Yet growing up, I used to think the highest praise I could lavish on my dad (who was an awesome cook) were the words, "This is SO good. Tastes just like store-bought!" Sorry about that, Dad. 

But after continual begging, I finally caved and bought a box. They were gone the next day. Poof! We bought them again. And again. They were easy grab-n-go snacks. I was about to toss them into my cart on my next shopping trip, when I took a look at the price. And I realized this had to stop.

I searched and searched for the best chocolate chip muffin recipe. I tried a few.

"Too chocolatey,"  choked the Big Ballerina.

"Too mushy," mumbled the Little Ballerina.

I tweaked a few more recipes until I heard the words, "These are SO good. Tastes just like the ones from the store!" Bingo. My work was done.

And now to save you from throwing your money out the window on overpriced, unhealthy muffins, here's the ballerina-approved recipe. You're welcome.

Just Like Store-Bought Chocolate Chip Mini Muffins

 Makes about 40 mini muffins

adapted from a Taste of Home recipe

 

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup (8 ounces) plain* yogurt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup MINI semisweet chocolate chips (the mini chips are KEY!)
• flaxseed meal** 

Directions:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill non-stick*** muffin cups two-thirds full.****

• Bake at 350° for 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack.

*I've been using vanilla yogurt because we always have these leftover from the variety pack we buy at Trader Joe's. But plain yogurt works just as well. 

**To make these a little healthier, I sprinkle a generous amount of flaxseed into the dry ingredients. If I was married to Jerry Seinfeld, I'd have my own cookbook. *sigh*

 ***a non-stick muffin pan has been the best way to make these. You don't need to grease the cups or use liners. The muffins tumble right out. And don't be tricked into trying a silicone pan. Using one of those was an epic fail. The muffins never browned and then they fell apart trying to remove them.

 **** a mini ice cream scoop is the perfect portion and makes filling the cups quick and easy.

I'm linking this up to the I Heart Faces Weekly Challenge.

From the Garden to the Table: Fusilli with Spinach and Asiago Cheese

One of my favorite, EASY, summertime recipes calls for one pint of cherry tomatoes. I've been waiting for a big enough batch of them to ripen in the garden. And tonight we finally had enough. 

 The tomatoes in this bowl are a combination of regular red cherry tomatoes and my favorite Sungold yellow "cherry" tomatoes. The Sungolds turn a yellow-orange color when ripe, and they are unbelievably sweet.

Not only is this easy and yummy, but it's also vegetarian. AND....it's a recipe that the Big Ballerina will eat as is. No bowl of pasta with butter and cheese for her. That means she's eating spinach! Whoohooo! LB still wants hers plain, but I'm sure it's only a matter of time.

Are you ready? By the time you finish reading this post you could have already made it. It's that quick and simple. Here goes...

Fusilli with Spinach and Asiago Cheese

adapted from a Giada de Laurentis recipe

Ingredients

• 1 pound fusilli pasta
• 1/4 cup olive oil
• 3 garlic cloves, pressed
• 1 (9-ounce) bag fresh spinach, roughly chopped
• 16 ounces (1 pint) cherry tomatoes, halved
• 1 cup (about 3 1/2-ounces) grated Asiago
• 1/2 cup grated Parmesan or Pecorino Romano
• freshly ground black pepper to taste

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.

2. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Press the garlic cloves into the pan and cook until fragrant, about 1 minute. 

3. Add the tomatoes and cook until they begin to soften and release their juices, about 2 minutes if they're nice and ripe.

4. Add the spinach and cook until it just begins to wilt, about 1 minute.

It should look like this...

5. Add the cooked pasta and toss. Add the cheeses, pepper, and if necessary, some of the pasta cooking liquid. (Since I use very ripe tomatoes and cook them until their juices release, I usually don't need any extra water.) Stir to combine.

 6. Transfer to bowls. If you're cheese lovers like we are, grate a bit of extra Pecorino Romano on top. Serve.

See? I told you it was EASY. Now go make it!