Like most people, I try and eat healthy around this time of the year. I have a few problems doing that, one being that as a food blogger I have deadlines that involve fatty recipes, but another is that I just simply crave comfort food at this time of the year. I always try and rethink…
In the summer, it’s so easy to slap a veggie sandwich together that is nice and healthy but still delicious and satisfying. In the winter, you could make the same sandwich if you wanted, but not only will it not taste as good because of out of season veggies, but it isn’t as satisfying because your body isn’t craving that type of thing right now. I made this nice hearty winter veggie sandwich last week that totally hit on everything you crave this time of year and was the best sandwich I have had in a really long time.
A chili recipe that uses Italian ingredients and flavors, and is topped with grilled polenta
These mushrooms were a healthy and easy weeknight dinner and came out wayyy better than I even imagined. In fact, I was having a beer with some friends at a burger place near my apartment and I had to leave to make these just as their burgers were arriving to the table. I was really questioning my sanity, but after one bite of the mushroom I totally forgot about the burgers!
As with most families these days, I have some vegetarians in mine. Being the conscious cook, I decided to try and make a vegetarian version of baked beans that would be so delicious that no one would miss the pork or even realize something was different. I based the beans off a hearty Italian tomato sauce, and added every non-meat based version of umami I could think of. Within 5 minutes of getting to the annual 4th of July party, my vegetarian aunt reminded me that she hates beans. Oh well! These beans were worth it anyways.
Also known as Triple B soup! Doing soup Mondays this winter has been great. I really enjoyed coming up with new soup ideas week after week. Since the beginning of 2013, I have been eating pretty healthy, and the weekly soups have been a fun chance to try mixing new veggies in different ways. This is going to be the last soup Monday of the season, but you can be sure it will be back when the weather turns chilly come November.
A burrito made with everything from Thanksgiving. Can be made fresh or with leftovers
A baked bean recipe inspired by Korean spicy bbq pork aka jeyuk bokkeum
A perfect hybrid of chili and vietnamese curry
These beans are baked in a coffee and bacon mixture until tender, creamy, and delicious.
This is the way my Grandmother made Pasta y Fagioli. It\’s not traditional, but it\’s what I grew up with.