Often, I try to make new dishes, but sometimes I like to make something repeatedly, or tweak a dish. I’ve tried to make brussel sprouts for K since we started dating. But nothing ever worked. Not cooking them my favorite way (steamed with a little butter to serve), not roasting them with bacon, not sauteing them…not even eating them at restaurants where professionals could try to sway him. I gave up. But, I haven’t given up on making the Fudgelet eat everything. I even have him eat food I don’t like, just so that he can be better than both of us! He enjoys brussel sprouts, but prefers them cooked crispy on the outside and soft on the inside. Roasting is the best for that.
I read lots of tips and suggestions, but not all of them pan out. That’s why I wanted to share this one with you all. Basically, I read in a recipe from The Food Lab that you should do the opposite of what many recipes say to do with beef…and after trying it multiple times in different recipes, it has worked amazingly well each time!
Look at me, making a soup! It’s a rare occurrence, and trickier now that the Fudgelet is eating our food (he can’t feed himself soup yet, so I need the soup to contain finger foods). The Fudgelet loves spinach, ground meat/meatballs, and pasta, so I figured this would be a hit for him. It took some convincing since the pasta was a new shape and the egg strands made the spinach look and taste different, but eventually he liked it. K was an even bigger fan. He would prefer a different pasta than orzo, as would I…I need to find a store that has a better pasta selection. I can’t seem to find certain shapes, like pastina (what I really wanted to use) or ditalini.
Are you feeling soupy? I posted a soup recipe Monday, and here is another one. Both are quite different, even though both represent complete meals (with a couple additions–this one did well with some fresh baked bread on the side). Sure, it’s not corn season anymore, but I think you could modify it and do it with frozen corn. The extra steps for the roasting/corn juice did not make the soup any better. Because of this, I will share what the original recipe said to do, but also tell you what I would do for next time.
This is basically a vegetable soup with some awesome seasoning. The name makes me think of the groundhog in Pennsylvania. What about you?
I have made chili before, and even shared it on here. And again here. After growing up not having it very often (someone in the family didn’t care for beans-ahemDadahem), I enjoy eating it. On its own it is good, but it is even better with cheese and other toppings. Mmmm. Kind of like a baked potato. I made this recipe on a warm day, but thankfully we have air conditioning, so I can ignore the weather a bit and make the food I am in the mood for. Or at least the food I bought groceries for. (It seems silly to complain about, but isn’t it a little annoying when you expect rainy/cool weather and plan a comfort food meal only to have really sunny, warm weather instead?)
Originally I wrote about a pet peeve of mine involving names. But…I decided it was a bit grumpy, and this soup deserves a happy introductions. So, long story short…I received this from a magazine that I didn’t care to read. But, I happened to flip it open and find a recipe for lentil soup. Having never cooked with lentils, I was intrigued.