I love hearty spicy chili, especially during the winter months. This one is quick to make with just basic ingredients and guaranteed to warm you up on a cold day.
The variety of beans – red kidney, black and pinto – gives the chili a nice “meaty” quality. I think it has a nice balance of heat, but you can add extra cayenne or a chopped jalapeño to add a little more “fire”.
As part of my resolution to eat more salad, I am trying to buy ingredients that can be turned into a salad without too much fuss. You practically need to buy tender salad greens every day so I've been buying crunchy vegetables and hardier leafy greens instead. On my shopping lists these days are daikon radish, carrots, celery, fennel and red radishes. Shaved thin, they all are great salad fixings. I also buy avocados, and some citrus fruit to gussy up my salads.
I made this particular salad one night when I wasn't hungry enough for dinner and I had very little in the house to cook anyway. I loved it so much that I keep going back to the store to buy the same ingredients so I can make it again! It's based on my very faulty recollection of the Grapefruit Jicama Salad from the Slanted Door.
White acorn. Red Kuri. Turban. Carnival. Names as colorful as the squashes themselves. And if you’ll excuse me for saying this, sometimes they look as if they landed on earth from outer space. No offense meant towards other galactic life forces!
Welcome, winter squash.
A few years ago I made it a point to familiarize myself with these hefty gourds. Until that point they were only gorgeous table decorations to me (trés gay, I know I know), and also made nice ammo during food fights. Then butternuts became the popular choice and began showing up everywhere. I wasn’t complaining, I love the sweet, nutty mild flavor they bring to stews, soups and purees. But then I began to wonder about the others, and in time began to learn that even though they’re awkward, fugly, and heavy, they really are wonderful and delicious. I look forward to this time of year.
Unlike summer squashes with their soft, edible skins, winter varieties must be peeled and cooked. But it’s really easier than you think.
Now that the holiday feeding frenzy is over (well, sort of) we are left with hunks and wedges of cheese and packages of smoked salmon. I swear my cheese drawer looks like a graveyard of half eaten-half scooped items. But there is no reason to let them go to waste and they are easily re-purposed into something amazing.
We were lucky enough to have smoked salmon around this holiday season. But don't worry, this recipe would work well with any leftover salmon or fish you have now or throughout the year.
I shredded up some wedges of cheese, about 3-1/2 to 4 cups total. I used Parmesan, Dubliner, Pepper Jack and Monterey Jack and I had about 1-1/4 pounds of leftover smoked salmon.
To make things even easier, I used a can of Progresso Recipe Starters Creamy Three Cheese Cooking Sauce as part of the base for my sauce. Have you tried these yet? They are so great to have in the pantry when you are needing a quick meal.
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There’s nothing better than hearty soups during the winter months. When I don’t have time for long simmering stews, I like to turn to this recipe for a super fast soup with lots of flavor. It’s worth using homemade chicken stock, but if you don’t have it on hand, store bought low-sodium broth will do.
Heat oil (or chicken fat) over medium-high heat until shimmering. Add onions, carrots, celery, and zucchini; sauté until softened, about 5 minutes. Add thyme and tomatoes and sauté for 1 minute. Add chicken stock and shredded chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add shells and cook until just tender, about 10 minutes. Adjust seasonings, stir in basil, and serve with parmesan cheese on the side. – Recipe courtesy of Cook Like James |
