We made it through Thanksgiving! I’m sure everyone is poultry-ed out, but I couldn’t help share this One Pan Parmesan Sage Chicken and Butternut Squash. Not only is it super easy to throw together (#winning), it’s also super cozy on a chilly winter night. So if you haven’t had enough poultry to last you through the end of the year, you have got to try this One Pan Chicken and Squash dish. (more…)
There’s no season like soup season.
We had our very first snowfall of the year last week. Super early for DC standards since it doesn’t usually snow until mid-January. In usual DC fashion, federal offices were open on time, but the roads were practically undriveable (yes I just made that word up). Of course, I had a meeting downtown bright and early. I decided to take the metro, since getting into the city even without snow is what nightmares are made of. Well, I made it all the way in, and had just gotten off at the closest metro stop (which still had me walking about 15 minutes to the meeting) when I got a text letting me know the meeting was changed to call-in only. Convenient. So what did I do? I put myself back on the metro but instead of heading home, I went to the metro nearest my office. Snow in the burbs was the worst. Just imagine slushy snowcone roads. God bless the genius behind uber! (more…)
I love caramelized onions {pronounced car-melized, but I guess some people say caramel-ized. It must be my Michigan showing}. I have very vivid memories of my mom in the kitchen caramelizing onions for Mujaddra and sayyadiyeh — a fried fish and rice dish. Despite the fact that she’d close the kitchen door, I could always smell the sweet scent of those onions seeping through the cracks in the door. I’d even sneak in and steal a taste after she scooped them out of the pan. The best part, she always made extra so we could add as much as we wanted to our plates at dinner. (more…)
There are some things that are just staples of Fall. Call me basic, but the minute we switch over from September to October, I’m ready for all things pumpkin {within reason}. You will not find me walking around with a pumpkin spice latte– mostly because I’m still holding onto my coconut skim lattes from Peets Coffee. However, you will find little pumpkins scattered around the house, and of course, a glass pumpkin outside the front door. You’ll probably also come across the wafting scent of pumpkin desserts freshly baked at least once a week. The latest being Pumpkin Spice Sheet Cake with Cream Cheese Frosting. (more…)
It’s Fall! Which means, it’s officially time for one of my favorite food groups — Soup. Soup season [in my book] runs from late September through early March. Soup is just so warm, and cozy. It’s also very filling, and if done right, can be low calorie and super filling at the same time! #winning [Are we still using hashtags in conversation, or is that so 2017?]
The base for all my soups, even the vegetable ones, is chicken broth. I usually have a few boxes hiding out in my cupboard. This year, though, I’ve been making an active attempt to decrease my processed food intake — I consider boxed chicken broth processed. I mean, how do you think they keep broth suitable for consumption when it isn’t even refrigerated? A little bit of work on the front end, will save you lots of time later on. First things first … (more…)
I love dips. Love them. My only issue with restaurant dips and pre-packaged dips, is that I don’t know what they’re really putting in there. And also, why are they filled with so many calories? I got to thinking that there has got to be a better way to make my favorite dips with a lot less calories and without sacrificing taste. Let’s be honest here, sometimes when calories are reduced, flavors dull. I’m not about that life. I won’t eat something that doesn’t taste good just to cut calories. So I set out to make “skinny/healthy” Spinach Artichoke Dip. (more…)