Hug Me Soup

This soup is great for snuggling.

The way the weather has been here, I'm seriously taking applications for warm humans to be near.

When my fingers and toes start to feel more like icicles than body parts, it is time to make all of the soups. All of them. Here is one of my FAVORITES. It will be one of yours, too.

Hug Me Soup

1 onion, chopped
2 tbsp olive oil
3 garlic cloves, minced
3 carrots, chopped
1/2 butternut squash, peeled and diced
1/2 bunch of kale, sliced thinly
1 can cannelloni beans, drained and rinsed
1 box (quart) veggie broth
2 cups water
1 tsp Italian herb blend
salt & pepper to taste
top with grated cheese

In your favorite soup pot, warm the olive oil. Add the onions, garlic, carrots, and squash. Cook until the squash is more tender. Add the kale and cover with a lid to wilt it down. Add the beans, veggie broth, water, Italian herb blend, salt, and pepper. Bring to a simmer and cook uncovered for 20-25 minutes. Top with a bit of grated cheese. Its all ready to warm those icy fingers!!

Yay for soup and being warm! All you need is a blanket and a movie, and you are ready for this chilly weather. Isn't it supposed to be autumn??

xoxo Sam

Peas and Trees Pasta

Yes, it has a little kid name. Embrace your inner child with this yummy pasta, my friend.

This recipe is my number one, go-to for pretty much any type of eating occasion.

When I need a quick dinner, it is so easy to throw together! It can be served as a pasta salad for a picnic or as a vegetarian main dish for a dinner party. Basically, you can share it with everybody! Whee!

Peas and Trees Pasta

1 lb. box pasta (my favorite is bow-ties, but I've used so many shapes!)
2-3 heads of broccoli, cut into florets (trees)
1/2 bag frozen peas
4-6 garlic cloves, minced
1 tbsp Italian herb blend
1/2 cup olive oil
1/2 cup grated Italian cheese
salt & pepper to taste

In your favorite soup pot, bring salted water to a boil. Follow package directions to cook pasta to al dente.
Meanwhile, in your favorite sauce pan, add the olive oil and start heating the oil on medium low. Once the oil is warm, add the garlic. The goal is to just infuse the oil, not really to brown (and definitely not burn) the garlic. After a few minutes, add the Italian herb blend, salt, and pepper. Let that infuse for another minute. Stir in the broccoli, then cover with a lid to steam. Once the broccoli is the texture you like (not too hard, but not too soft) stir in the peas. Cover again for another minute or two until the peas have warmed through.
Return the cooked pasta to the pot. Add the broccoli/ peas mixture. Add the cheese. You may need to drizzle a little extra olive oil. Top with an extra bit of grated cheese. YUM!

I've also added small cheese lumps, fresh spinach, and red pepper flakes to this recipe. All additions are fantastic. Go make some now!! Share it with the people you love!!

xoxo Sam

(Soy) Chorizo Joes

Chorizo is awesome! Whether its meaty or not.

Chorizo is one of my favorite ingredients because it is a FLAVOR BOMB- spicing up the most boring of dishes.

Today, you're getting chorizo three ways. You lucky ducks!

I usually use soy chorizo, but the meaty version works just as well. It all starts with one recipe...

(Soy) Chorizo Joes

3/4- 1 whole package of crumbled soy (or meaty) chorizo
1 red bell pepper, chopped
1 smaller onion, chopped
1/2 cup tomato sauce
1-3 tbsp water
Bread slices (or bun) & Toppings: fresh spinach, melted cheddar cheese

In your favorite large frying pan, use a bit of oil to get the onions and peppers going. Once, the onions have started to soften, toss in the chorizo. Let it cook through and get a little brown. (If you use the meaty chorizo, you'll want to drain out some of the fat with a spoon or on a paper towel.)
Add the tomato sauce and water. If the pan is drier, you may need some more water. The goal is to have a lightly saucy consistency.
Meanwhile, toast your bread slices or bun. I melted cheddar on one side and piled the other side high with spinach leaves. Just add your Joe and munch away! YUM!

I was cooking for myself, so I had leftovers. One big batch of (Soy) Chorizo Joes is so versatile because you can make...

Chori-chos

leftover (Soy) Chorizo Joes
tortilla chips
diced tomato
ripped spinach leaves (or lettuce)
shredded cheddar
plain Greek yogurt (or sour cream)
Toppings: if you have them- corn, salsa, hot sauce, or avocado would also be fabulous

These beautiful creatures can be created in the oven or in the microwave.

If you're making them in the oven: preheat the oven to 350. Arrange the tortilla chips on a sheet tray. Warm the (Soy) Chorizo Joes in the microwave and then sprinkle among the chips. Sprinkle on the cheese. Toss in the oven until the cheese is melty. Top with your favorite nacho toppings.
If you're making them in the microwave: arrange the tortilla chips on a microwave-safe plate. Warm the (Soy) Chorizo Joes in the microwave and then sprinkle among the chips. Sprinkle on the cheese. Toss in the microwave until the cheese is melty (about 30 seconds). Top with your favorite nacho toppings.

Definitely a GAME FAN favorite. Chori-chos are best friends with football games! GO STEELERS!
If you still have leftovers, like me, you can make breakfast too...

Breakfast Chori- toes

leftover (Soy) Chorizo Joes
diced potatoes (I used 3 small ones)
seasoned salt (or your favorite potato seasoning)
fresh spinach leaves
egg (cooked your favorite way)
plain Greek yogurt (or sour cream)
hot sauce, as always

In your favorite frying pan, use a little oil to get the potatoes going. The goal is to get them brownish and on their way to crispy town. Sprinkle in the seasoned salt and hang tight. The potatoes will take a few minutes. Toss them so they don't burn. Add some (Soy) Chorizo Joes and spinach leaves. Toss and then place on the lid to steam the spinach. Turn to low.
In a separate frying pan, cook your egg as you wish. Serve the egg on top of the potatoes and top with hot sauce and a tad of sour cream. YAY! YUM for your face.

I use soy chorizo for other dishes too, but that is for another day. For now, embrace chorizo for the FLAVOR BOMB that it is! Share something yummy with your favorite peeps.

xoxo Sam

Save that Apple Galette!

Apparently October 1st is a new holiday.

Every where, all day I kept seeing 'Happy October!' Everyone was breaking out their boots, and clothes for layering, and waiting for the first leaf to drop. Congratulations friends, the greeting card companies, I'm sure, are eating the hell out of it.

I appreciate October in another way- I buy too many Honey Crisp Apples. They are my absolute favorite apple, hands down. I literally do a cart wheel once they hit the farmer's market.

What to do when you have one that is getting a hairy bruise spot? Make a bomb- ass dessert, obviously!

Save that Apple Galette!

1 pre-packaged 9" refrigerated pie crust
1 apple, diced
2 tbsp water
1 cup unsweetened apple sauce
2 tbsp dark brown sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp all spice
1/4-1/2 cup walnut pieces
Topping: 1 tbsp milk & cinnamon sugar to sprinkle

Preheat oven to 425. Pull your pie crust from the fridge.
In a small sauce pan, toss in the apples and water on medium high heat. Once they barely start to soften, add the apple sauce, brown sugar, cinnamon, ginger, and all spice. Cook a few more minutes until the apple chunks are no longer crisp. Let the apple goo cool for a few minutes. (You should probably let it cool down to room temperature, but I'm definitely too impatient for that!)
Unroll the pie crust flat onto a sprayed sheet pan. Dump the apple goo onto the center of the pie crust. Fold over the sides in any messy or perfect way that you choose, just so the folded edge contains the edges of the filling.
Brush the exposed crust with milk and sprinkle with cinnamon sugar. Bake for 15 minutes.
Pull out the galette, toss the walnuts on top of the exposed filling and sprinkle the center with cinnamon sugar. Bake 5 more minutes. YUM! Share it with your favorite people!!

Happy Autumn, friends!

xoxo Sam

This Casserole is So Big, It's Full of Secrets

I love casseroles!

Why? Because they are one of the easiest ways to reinvent foods and make a no fuss ton of food to feed a whole crew. Or feed yourself for a week! Whatever you're into.

I'm usually just cooking for myself, but I default to making casseroles in a 9"x13" baking dish. They freeze well, keep well, travel well. You can't go wrong baby!

Why are casseroles full of secrets? You can hide things (like veggies) in them and suspicious, non-veggie-loving friends (or parents) probably won't even know! Or perhaps you can use all of your leftovers! Waste not, want not, eat your veggies, be fabulous!! The best rules in life.

This Casserole is So Big, It's Full of Secrets

Filling:
2 cups rotini pasta (or whatever you have)
8 oz ricotta 
1 minced garlic clove
sprinkle of pepper
1/2-3/4 cup Italian cheese blend
1 egg
1 cup pulled chicken, remove skin and bones
1 thinly sliced zucchini

Sauce:

2-3 cups left over veggies- the ones I had in the freezer and fridge:

butternut squash

asparagus

onions

green beans

red peppers

2 cups chopped fresh tomatoes

1 minced garlic clove

1/2-1 cup veggie broth, depends on the water content of the veggies you use

Preheat oven to 350.

Boil salted water to cook the pasta. Meanwhile, mix the ricotta, garlic, a sprinkle of pepper, 1/4 cup mixed Italian cheese, and the egg. Add the hot, cooked pasta and mix together.

Start warming a sauce pot, and add all of your left over veggies from the freezer and fridge. Add chopped tomatoes and garlic. Simmer together until soft with veggie broth, then use the immersion blender to blend into a consistent sauce (or regular blender).

In a sprayed casserole dish, cover the bottom with a layer of sauce, pour in pasta/ ricotta mixture, a thin layer of sauce, shredded chicken, layer of thinly sliced zucchini, the rest of the sauce, top with 1/4- 1/2 cup cheese!

Bake for 30 minutes. ENJOY! YUM!

You can totally use a jarred sauce, but if you have leftover veggies, this is a great way to use them. I've also used butternut squash and kale in the sauce, which is also super good! Leave out the chicken if you don't eat it- no harm, no fowl!

Now, go forth and use your leftovers, friends!!

xoxo Sam

I Got Curried Away with Cauliflower and Chickpeas!

Do you ever get a crazy craving for some type of food? Maybe a favorite baked good or your grandma's soup?

I get random cravings for different ethnic flavors- other than Greek, Italian, and Mexican because those are my go-tos.

(I'm always craving good, gooey chocolate chip cookies, but that's another story all to itself.)

I really love Indian food, but since my Indian food takeout eating partner has been away all summer, I  completely forgot about my long lost love for curry until last night!

I knew that I wouldn't have time to baby-sit a pot of anything on the stove, so I made it into a warm, delish salad.

I Got Curried Away with Cauliflower and Chickpeas!

Most of 1 head of cauliflower, cut into florets

1/2 onion cut into wedges

1 can chick peas, rinsed and patted dry

1 tsp curry powder

1 pinch garlic salt

1/2 tsp cumin

1/2 tsp turmeric

1-2 tbsp olive oil

1 1/2 cups fresh green beans, snapped in half, stems removed

Topping: Spicy cashews

For the dressing:

1/2 cup Greek yogurt

1 tbsp mayo

1-2 tbsp rice wine vinegar

1 tbsp sriracha

1/2 tsp curry powder

1 pinch garlic salt 

1/2 tsp cumin

1/2 tsp turmeric

Preheat the oven to 400. Toss the cauliflower, onion, and chickpeas with olive oil, curry powder, garlic salt, cumin, and turmeric. Roast on baking sheet for 30 minutes.
Place the green beans in a microwave safe bowl with a splash of water, cover with plastic wrap. Poke a small hole in the wrap. Steam for 3 minutes in the microwave.
In a large bowl, mix together greek yogurt, mayo, rice wine vinegar, sriracha, curry powder, garlic salt, cumin, and turmeric to make the dressing.
Add the cauliflower/ chickpeas and the steamed green beans into the dressing and toss lightly.
Top with spicy cashews! Eat warm or cold!

This warmed my Indian food loving heart, for less money than takeout. Look how well it pairs with my homework! Enjoy my friends!

xoxo Sam

Savory Breakfast Quinoa Bowl

All I have to say is- YUM! MEGA YUM!

If you feel like a lump in the morning, you need to wake up to this beauty; she will get you going!

She'll say," Wakey, wakey, eggs and quinoa!"

Savory Breakfast Quinoa Bowl

1/2 cup quinoa

1 minced garlic clove

1 cup veggie broth (or water)

2 shredded carrots

1 cup cooked rice

1 tbsp olive oil
1/2 onion, chopped

1 cup mushrooms, sliced
2 cups chopped kale, ribs removed and diced (or spinach)

1 medium tomato diced (or 1 cup of baby tomatoes)

1/4 cup diced cheese chunks (I use cheddar or smoked gouda)

1-2 tbsp fresh herbs like parsley or thyme (if you've got 'em)

eggs cooked how you like

In your favorite sauce pan, bring the quinoa, garlic clove, and veggie broth to a boil.  Add the carrots. Cover and turn down to low for 15 minutes. Once the quinoa is done, add the cooked rice to warm through.

Sauté the onions, mushrooms, and kale/ stems with olive oil. Cover to steam the kale. Add the tomatoes to warm through.
Add the cheese chunks to the quinoa rice. Add herbs.

Cook a 'dippy egg'. (how I prefer my egg for this recipe)

Serve in a bowl layered with quinoa rice, veggies, and topped with the egg. All you need is a drizzle of hot sauce, and its time for breakfast!

Use your favorite veggies- peppers, broccoli, and roasted cauliflower are FABULOUS too.

To get the original version, check out Tia Mowry at Home. Happy breakfasting!

xoxo Sam