Not only is this ridiculously easy to make, but if you have kids on Instagram, all they see are beautiful chia pudding combos so you’re not going to have to twist their arms to try it! Ha..social networking peer pressure…
If you eat beans from a can, you’re doing it wrong. So wrong. Making beans from scratch (soak and Instant Pot) not only taste better, but it’s super cost-effective and dried beans have a very long shelf life. A bag…
Pantry Series: Soups that are easy to make with staples on hand like dried lentils and onions. This lentil and rainbow chard soup with freshly squeezed lemon juice is incredibly easy to make! It’s also very healthy as the lentils…
In continuing with our St.Patrick’s Day Irish themed food series, here is a super easy recipe for Irish Soda Bread. You may mix and knead the bread by hand, but if you have a stand up Kitchenaid mixer, I really…
This is the perfect soup for a crisp Fall evening for dinner! Pairs perfectly with a salad and a glass of pinot noir or grenache. It’s also failproof, but you will need a food processor to crank this out with…
We go big on St. Patrick’s Day. So big, in fact, that I’m already testing out some dinner ideas for the month of March. Here’s a favorite dinner in my household – I changed it up a little, and happy…
Chilly winter days just beg for comfort food! This creamy chowder will hit the spot, but without the high-fat guilt. It’s also loaded with potassium rich sweet potatoes.
- You will Need:
- 1 tablespoon extra-virgin olive oil
- ½ cup celery, diced
- 1½ cups finely chopped red bell pepper
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn, thawed
- 1 adobe chipotle pepper, seeded and minced (from a can of chipotles in adobo)
- ½ jalapeno, seeded and minced (optional)
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups low-sodium vegetable broth
- 2 cups peeled and cubed sweet potato or yam
- 1½ teaspoons cornstarch
- 1½ cups milk, divided
- FOR THE SHRIMP: (Optional! This chowder is great by itself!)
- 18 medium-large shrimp, fresh (thawed if frozen), peeled and deveined
- ¼ teaspoon smoked paprika
- 1/4 teaspoon brown sugar
- ¼ teaspoon black pepper
- ½ tablespoon olive oil
- In a Dutch oven or large stockpot, heat 1 tablespoon olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeño; sauté for about 10 minutes, stirring often.
- Stir in salt, pepper and veggie stock, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 8–10 minutes or until potatoes are tender.
- Meanwhile, in a medium bowl, toss shrimp with smoked paprika, brown sugar, black pepper and ½ tablespoon olive oil. In a nonstick skillet over medium-high heat, cook shrimp 2–3 minutes per side or until cooked through. Set aside.
- Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat. In a small bowl, make a slurry with the cornstarch and ¼ cup of the milk. Add to soup and stir well. Stir in the remaining 1¼ cups milk. Stir over medium heat until the soup becomes slightly thickened. Serve immediately and garnish each serving with the cooked shrimp.
Stop throwing your celery leaves away! These typically discarded leaves can transform into a delicous and healthy pesto sauce! Combined with walnuts, this tasty sauce also incorporates zesty lemon with hints of red pepper. Not only are you repurposing, but…
I recently received some samples of avocado oil and decided it was time to play with it in the kitchen. Avocados are typically pricey, so as a cooking oil, my concern is always health first, but secondly – can I…
When it’s cold and blustery outside, I want to wrap up in a blanket and eat a huge pile of mashed potatoes or some other mass carbo-laden feast. I know I won’t feel good about myself after a comfort binge,…
The holidays are all about spending time with friends and family and enjoying special treats. One of my most favorite holiday traditions is having a Cookie Exchange Party. As everyone is so busy around this time of year, I have…
We made it through Halloween, but that hasn’t weakened my strong desire to have Pumpkin Spice EVERYTHING! Here’s a quick no-bake recipe for a fun Fall dessert that is a hit with both kids and adults. These Pumpkin Spice Cheesecake…
With Fall activities in full swing, we find ourselves outside a lot with sports and social gatherings. As my family is obsessed with everything pumpkin right now, I came up with this delicious popcorn combination which tastes like a lighter…
In an ideal world, I’d make everything from scratch – but, ain’t nobody got time for that. What I do have time for is a quick trip though Trader Joe’s to pick up some prepared items that make my dinner…
I love meandering through my local Korean grocery store. Not only do they have a ton of fresh locally grown produce, but they also offer unique vegetables that are normally not found in a big retail chain grocery store. On…