Oh the weather outside is frightful and the entire United States is in the tight grip of a bad influenza season. The kids are back to school after the holidays and most of the bleak winter is still ahead. But never fear, Good Food Reads: Soups to the rescue! Grab a blanket, grab a spoon, and curl up with a piping hot bowl of one of these. Whether you’re fighting a cold or just plan cold, we have the soup for you. …
It’s Friday, folks, and I think a lot of us around here are ready for the weekend. Brunches, slow cooked dinners and – let’s not forget – the Super Bowl on Sunday (go Pats!). I’m actually working a good bit of the weekend so I won’t be able to try may of the Good Food Reads until next week, but I’m still really excited about the great recipes we’ve gathered for ya’ll. Here’s to some Good Food Reads for your weekend!
Beer and Football, right? Well, here’s a more sophisticated take on basic beer for your SuperBowl Party this weekend: Pineapple Lime Beer Margaritas from Half Baked Harvest.
Bacon Cheddar Buffalo Wings (via What’s Gaby Cooking). I have no words. Just make them, mmmkay? Similarly, this Loaded Baked Potato Dip with Homemade Chips would be a total show stopper at any football party (via The Kitchn).
If you’re still keeping up that New Year’s resolution diet, here’s a healthier take on party apps: Buffalo Hummus Sweet Pepper Poppers (Iowa Girl Eats)
Smitten Kitchen takes on guacamole. Because you obviously are going to need chips and guac to go with your margaritas, right? Or maybe serve it with these amazing Jalapeño Beer Nachos from Sugar and Charm. Anyone else feeling the need for stretchy pants yet?!?
I love a good chili bar for serving a crowd. If that’s your jam too, try our Chipotle and Stout Chili or this easy weeknight chili, featured on Food52 (from the lovely Alexandra Stafford of Alexandra Cooks).
Since we do have to eat the rest of the weekend, I’m really looking forward to trying out these Pistachio Orange Blossom Biscotti with a good cup of tea tomorrow. Perfect for a little rest on the couch with a good book, no?
Ok friends, I’m off to work for the evening. Have a great start to your weekend!
Some days are tough. Schedules that defy comprehension. Days where you feel like cloning yourself is the only way you’re going to get through. One child is supposed to be at soccer, one is supposed to by at Tae Kwon Do, and both you and your significant other need to be at work. You’re wondering how you are going to be in three places at one time. Days like these call for life hacks (and a village full of carpools!). Days like these call for Slow Cooker Maple Chicken Chili….
We are squarely in that time of year when the winter chill has set in and comfort foods – soups and stews, chili, and rich pasta dishes – are what I reach for again and again. After all of the indulgence of the holidays, this chili is a great balance of healthy(-ish) and hearty.
I’ve been making a version of this chili for years. It started with a recipe from the great Ellie Krieger (find the original here), and over the years has morphed into something a little spicier and a little richer, without totally sacrificing the nutrition. My husband likes it served with generous amounts of shredded sharp cheddar and some sour cream. I think it’s great on it’s own. It freezes well and keeps, refrigerated, for 3-4 days.
Most chili recipes are fairly flexible and can be adjusted to fit your personal and family tastes. If you’re nervous about the heat from the chipotle peppers, remove the seeds but don’t eliminate the peppers entirely. They give a beautiful, rich, and almost smoky flavor that is really worth trying. I also recommend taking the extra time to puree whole, canned tomatoes instead of using the more typical crushed tomatoes. I particularly love Muir Glen Fire Roasted San Marzano style tomatoes, but if you’re wanting to save time and dishes, go ahead with regular crushed tomatoes.
- 1 tablespoon of olive oil
- 1 small onion, diced
- 2-3 medium carrots, peeled and roughly diced
- 2 red bell peppers, diced
- 2 heaping teaspoons cumin
- 16 ounces lean ground beef (grassfed, organic if possible)
- 2 teaspoons of adobo sauce (from canned chipotle in adobo)
- 1-2 chipotle peppers in adobo, minced
- ½ teaspoon oregano
- 16 ounces good stout beer (I prefer Guinness)
- 1 (28 ounce) can of whole, fire roasted tomatoes
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- salt and pepper to taste
- Heat the olive oil in a dutch oven
- Add the onion, carrot, and bell pepper and saute until just softened, about 10 minutes
- Add the cumin and stir until fragrant, about one minute.
- In the same pot, brown the ground beef until no longer pink.
- Add the chipotle peppers and adobo sauce, removing the seeds if you prefer less spice.
- Puree the tomatoes in a blender and add to the chili mixture.
- Stir in the beer.
- Mix in the oregano and season with salt and pepper to taste.
- Allow to simmer, partly covered, approximately 30 minutes. Stir occasionally.
- Remove the lid and stir in the beans. Simmer for 20-30 minutes.
- Adjust seasoning and serve with your favorite toppings.
What are your go-to comfort foods in the winter?