I truly could eat this for lunch everyday, especially with a poached egg on top, with zero guilt.
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2017; otherwise known as the year I simply accepted that the only way I love squash is when it's disguised as something else entirely.
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Given that we've been living without a functioning kitchen for nearly a month, this slow cooker recipe is way overdue...
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Tomato cream sauce is a comfort food of fairly high regard in my world...
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When Jon and I were in Montreal a couple of weeks ago, we encountered what we've become far too acquainted with on our last few trips: serious rainfall. In an otherwise gorgeous summer, at least here in Upstate New York, we managed to pick quite the unwelcoming weekend in Montreal to learn our way around the city...
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If you can't take the heat, get out the kitchen and make this cool sesame noodle salad. But actually you'll need to be in the kitchen but it won't be hot. How's that for a #neat intro into this recipe?...
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Things I always (weirdly) have in my cupboard: chickpeas, 14 different kinds of rice, sweetened condensed milk, and lentils. This is a result of those grocery shopping trips in which I wander down each and every aisle and robotically throw things in my cart. My thought process is something like, "Think about those times you've wanted to bake something without leaving your house and the one thing you need is sweetened condensed milk." (Has that ever even happened??) And then there are all the recipes I've made that have called for various kinds of rice—jasmine, long-grain, arborio, the list goes on. And since it seems like 1 grain of rice uncooked magically turns into 35 grains when it's cooked….my supplies are never ever depleted. My digression is leading me to a discussion of lentils.
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Remember the no-calorie game that I talked about here? There are days when meatball subs would make it on my list. Because there’s no substitute, and when they’re good, they’re unapologetically good. Just the other night, eating at a local favorite called Rocco (restaurant review to come, someday), we had meatballs as an appetizer (meatballs are a suitable appetizer when you are an actual bottomless pit like we are), and they’re my favorite meatballs ever. Perfect sauce, perfect meat wads, and they’re served on top of a thick piece of charred bread that’s covered in sauce. It’s actually heaven. And in the heat of the moment, I went so far as to say they might be my death row meal. Are you familiar?—my last meal on earth, should I ever be on death row and get to choose the very last meal I’d ever eat. This spurred an ongoing craving for meatballs/meatball subs/spaghetti and meatballs that hasn’t left me yet. This, combined with my love of appetizers and bite-sized morsels and finger foods, and the upcoming Super Bowl where these types of foods are expected, and these meatball sub-inspired crostini came to be.
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Have you guys ever had lettuce wraps before? They are so tasty. And it seems strange to say, but the lettuce actually makes this meal, in my opinion. In contrast to all those recipes out there that sub lettuce for some kind of carb, this one isn’t making any substitutions. The lettuce is purposeful and right, and I promise you—you will not want to eat this dish any other way. It consists of ground turkey (or chicken, I've used both!) and sautéed onion and garlic with all the best Asian flavors: fresh ginger, hoisin sauce, soy sauce, and Sriracha. And water chestnuts! One of the most underrated ingredients—such great texture and flavor. The result is such a satisfying light lunch that just might rival the version you’ve had at that one Asian restaurant chain that I secretly love.
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In what feels like a constant “attempt” to eat healthier (using attempt lightly here because my efforts are limited, at best, most days), the one kind of lighter meal that never makes me feel like I’m skimping is soup. I love soup, and I love nearly every variety. But a spicy Mexican chicken soup with a la carte toppings? I’m in, every time.
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