Cozy Irish beef stew with stout, potatoes, and carrots is hearty, flavorful, and so delicious. Serve with flaky, buttery cheddar chive biscuits for the ultimate comfort food situation!Continue reading “Irish Beef Stew + Cheddar Chive Biscuits”
THAI CHICKEN AND RICE SOUP IS ONE OF OUR FAVORITE COZY, ONE-POT WEEKNIGHT DINNERS THAT WE USUALLY MAKE ONCE A MONTH, REGARDLESS OF THE SEASON. WITH LIME JUICE, FISH SAUCE, SOY SAUCE, AND FRESH HERBS, IT’S SPICY, FRESH, AND PERFECTLY SALTY!Continue reading “Thai Chicken and Rice Soup”
A quick and easy homemade ramen made with a spicy red miso soup base, shoyu (soy sauce) seasoned ground beef, 6-minute eggs, and scallions.Continue reading “Spicy Red Miso Ramen with Shoyu Beef”
Red Lentil Stew spiced with turmeric, garlic, and lots of harissa. This recipe is vegan, gluten-free, and made in a slow cooker!Continue reading “Red Lentil Soup with Harissa”
Over the past week, I had a new, nagging conundrum stuck in my head that kept me awake at night, and that conundrum was how I was going to make chili look sexy. It’s a real Catch 22 folks, and after a lot of research, Pinteresting, and going through Bon Appetit’s archives, I came to the conclusion that it can’t be done. However, don’t even worry, because at the very least, chili can be made to look at least presentable, and dare I say, appetizing (?), even if you have to cover it with lots of cheese and cornbread and bright jalapenos. ALSO, I think that Superbowl may be coming up which means I actually posted a holiday-appropriate recipe before said holiday occurred?!? *wow*
The original plan was to make this recipe last weekend, but then I unexpectedly came down with this strange, 24-hour flu that kept me in bed all of last Sunday. I think it worked out though, because not only was my recipe far better developed over the week, but it finally got cold in Reno, and chili was the answer! The clouds came out and made some perfect lighting for taking photos. It was so nice. I wish I could have cloudy days for photo-taking every week. It didn’t snow all that much in Reno itself, which is kind of a bummer, because I love when the city looks like a snow globe. But at the very least, it actually kind of feels like winter, and I may even have to wake up a little earlier tomorrow to scrape frost off my car windows! Imagine that. The lower temperatures made for some excellent cozying-up weather that forced me to lay on my couch eating pizza and watching Skin Wars most of yesterday and today, so I’d say I had a pretty kick-ass weekend. Is anyone else here really obsessed with Skin Wars and willing to admit it so that I don’t feel like a garbage person for watching almost an entire season this weekend?? Pls?
Part of the problem I’ve found with living in colder temperatures is the resistance to want to do anything outside, even if it’s just taking a walk or going to get coffee. On one hand, I get super stir-crazy and a little frustrated at myself for not being able to achieve the motivation to make it to the grocery store, but on the other hand, it helps me develop some really excellent recipes that actually get made in real life and not just in my head. This chili felt weird to make, because I always use my mom’s chili recipe, which is so easy and can be made with either ground beef or turkey depending on my mood. Making a different recipe almost felt like I was cheating, and I just couldn’t get over that I was making chili without tomato sauce in it. However, when my cousins gave me some of their coarse-ground beef, I knew I wanted to get out of my comfort zone and try a new recipe and maybe throw some beer in there for good measure. So I did. And it was great. And there’s dumplings in it!!!
Beef + Porter Chili with Cornbread Dumplings
for the dumplings:
1/2 c. flour
1 1/2 c. stoneground cornmeal
1/4 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1 c. milk
1/4 c. butter, melted
1/2 c. cheddar cheese
1 c. corn
for the chili:
2 Tbs. flavorless oil
1 yellow onion, finely diced
1 jalapeno, finely diced
1 lb. coarse ground beef
3 large garlic cloves, minced
1 15.5 oz. can beef broth
1 15.5 oz. can petite diced tomatoes
1 12 oz. bottle Porter, or other dark beer
6 oz. tomato paste
1 15.5 oz. can chickpeas
1 15.5 oz. can kidney beans
1/2 tsp. smoked paprika
2-3 tsp. cumin
2 tsp. chili powder
1/2 tsp. oregano
A few turns of black pepper
Salt, to taste
Cheddar cheese, extra jalapenos, scallions, cilantro, sour cream, etc. for topping!
In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt. Add the milk and butter. Mix in the eggs until just incorporated, and stir in the cheese and corn. Set aside, and heat the oven to 350* F.
In a large, wide pot, heat the oil over medium-high heat. Add the onions and jalapeno, stirring until the onions are translucent, about 5 minutes. Add the beef, breaking it up with a spoon until no longer pink. Add the garlic and cook until fragrant. Add the beef broth, tomatoes, Porter, tomato paste, beans, and all of the spices. Bring it to a gentle simmer, and remove the chili from the heat.
Using an ice cream scoop, drop the cornbread batter around the top of the chili until there are 6 dumplings (you may have a little bit of leftover batter than can be baked up). Place the chili in the oven for about 25-30 minutes, or until the cornbread is set.
Ladle the chili and cornbread dumplings into bowls. Top with cheddar cheese, jalapenos, sour cream, or your other favorite toppings.
*Notes about this recipe*
- This recipe is best eaten day-of. Like most dumplings, the cornbread tends to fall apart in the fridge. I personally like the texture of cornbread mixed in my chili, but if you do not, I recommend baking the cornbread separately in a 8×8 pan at 350*F for about 25 minutes and placing the cornbread on top.
- I find that coarse-ground beef has a similar texture to stew meat. If you cannot find coarse-ground beef, I would recommend using stew beef, although regular ground beef would also be delicious.
- I used 1 Tbs. (3 tsp.) of cumin in my chili. However, I would start at 2 tsp. and add more as necessary depending on your preferences.
- If you don’t want to use beer, just use another can of beef broth!
This chili was made using Sanford Ranch Beef, a ranch in Northern Nevada that raises all-natural, pasture-fed, hormone-free cows! Their meat is affordable, healthy, high-quality, and I definitely recommend them if you live in Northern-Nevada. Check them out here or on Facebook!
xo Sara Lynn
*Song of the day: For You by SALES
A few years ago when I was in college, I worked at a restaurant called The Cheeseboard, which makes the best soups and my all-time favorite grilled cheese sandwich. When I worked there, we would essentially just make a giant pot of soup with whatever we had laying in the fridge. Some of my favorites included our potato soup which I would top with absurd amounts of cheddar and the tomato soup with I would obviously pair with the grilled cheese. One time, the chef made a stew with beef, wild rice, and all kinds of vegetables, and it was one of the best beef stews I ever done had. It also happened to be one of the days that I didn’t help make the soup, and I had no idea what he did, AND to top it all off, he never used recipes. SO I decided to make my own version, and I wrote a post about it, and it was good, but it wasn’t one of the best stews I ever had. After that, I pretty much just forgot about beef soup until approximately one week ago when I found a package of stew meat in my freezer.
After a few years of learning more about food, and re-reading my original beef + wild rice stew recipe, I realized I had done some cooking techniques that made little sense, and the ingredients were a little off for my tastes (3 years will do that to you I guess?). So I decided to remake the recipe with some different ingredients and some updated techniques, and I have to say, I think this maybe is one of the best beef stews I’ve ever had. Yay!!
For starters, I learned that a good quality stew meat + broth makes a big difference in taste! I used stew meat from Sanford Ranch Beef which my cousins own, but you can use whatever good-quality meat you can find. Also, try to find a nice wild rice mix without any added seasonings or preservatives – those will affect the overall flavor of the soup. For veggies, I use a mire poix with some squash, but next time I may add turnips or leeks! Basically, whatever you have in the fridge. Also, I serve the stew with either a mixed salad or charred broccoli and fresh, crusty whole-wheat bread!
The stew lasts well in the fridge and can even taste better after a few days. The rice usually soaks up some of the broth, so try to have extra on hand for leftovers!!
Beef + Wild Rice + Vegetable Stew
3 Tbs. olive oil
1 lb. beef stew meat, cubed
2 carrots, sliced
1 large celery stalk, chopped
1 onion, diced
2 large cloves garlic, minced
1/2 c. red wine
4-6 c. low-sodium beef broth*
1 bay leaf
1/2 tsp. marjoram or thyme, chopped
1/2 tsp. parsley, chopped
1/4 tsp. hot sauce or cayenne pepper
Salt and pepper, to taste
1 c. wild rice
1/2 c. frozen peas
1 zucchini, diced
In a large soup pot, heat 2 Tbs. of the oil over medium-high heat. Add the beef and brown on all sides for a few minutes. Remove the beef with a slotted spoon, and set aside. If necessary, add the remaining oil and saute the carrots, celery, and onion cooking until soft. Add garlic, and let it cook until fragrant.
Lower the heat, and deglaze the pan with the red wine. Stir and let it simmer until the wine is reduced by half. Add the beef broth, bay leaf, marjoram (or thyme), parsley, hot sauce, wild rice, salt, and pepper. Bring to a boil, and then add the beef back to the pot. Reduce the stew to a simmer, and cover the pot with a lid. Gently simmer for about 45-60 minutes, or until the rice is tender.
When the rice is cooked, add the peas and zucchini. Cook for about 10 minutes or until the squash is tender. Discard the bay leaf. Season the stew with additional salt and pepper, if desired. Serve with lots of crusty bread!
*I used 4 cups of broth which made a very thick stew. The rice soaked it all up for leftovers, so I had to add more liquid. If you like a brothy stew, add 6 cups!
xo Sara Lynn
*Song of the day: Piazza, New York Catcher by Belle & Sebastian
IT’S HERE. THE SNOW. IT’S HERE.
Also, I’m so cold right now that I’m having extreme difficulties typing, but the snow stuck today!
While I would have loved for Fall to stick around a little longer (because wearing dresses with tights is kinda my thing), I’m pretty excited for a real winter. Living in a city surrounded by mountains is pretty much the best thing ever when it snows, because hills of green trees + white snow = the prettiest thing ever, I swear.
In case I haven’t mentioned how oscillating Reno’s weather can be, about few days ago, it was 78* outside, and today, it was in the 30s, cloudy, rainy, snowy, stormy, etc. In other words, it was a bad day to wear shorts with tights to class. But I digress. Winter lovers unite!
In celebration of the snow and almost freezing to death on my walk to class today, I decided to make one of my favorite winter meals: chili! I love this chili, because
1. It’s easy, savory, and goes nicely with corn bread or tortillas.
2. It’s my mom’s recipe which always makes me feel at home.
3. One recipe feeds me for like, 2 weeks (if you highly disapprove of eating food that is older than a week, I apologize, just ignore this section of the list).
Bonus: It’s healthy! I normally use ground turkey to make it a little healthier, although I like it better with ground beef. Considering about 94% of my winter seasons are spent trying my hardest to avoid eating Christmas cookies and gravy for every meal, I love having a healthy comfort meal recipe. (Although I am a strong advocate for eating cookies and gravy every once in a while).
Another bonus of having chili around is that if Reno decides to heat up to the 80s again (not unheard of), I can easily throw this into an omelet or serve it with some avocado and chips. But for now, I’m going to snuggle up in a blanket with a big bowl of chili and hope for a long, cold winter.
*Song of the Day: Baby–Devendra Banhart
I have been surprisingly social all weekend. I went to a football game on Friday (we won!) (Go Wolfpack!) and then my roommates and I spent the rest of the night with Schofferhofer Grapefruit Hefeweizen and Cards Against Humanity. If you have never played Cards Against Humanity, let’s just introduce you to their slogan : A party game for horrible people.
And that it is.
I also spent my Saturday night bar hopping with one of my best friends/pseudo cousin. Except that I had to drive home so my bar hopping experience was mostly just me getting leaned on by a bunch of drunk people.
Good times right?
The whole drinking and Cards Against Humanity thing ties together because:
1. Most of the time, if you’re playing Cards Against Humanity, you are simultaneously drinking.
And 2. When I told my roommate, “The only two games I know how to play are beer pong and Cards Against Humanity. What does that say about me?”, his response was, “You’re an evil alcoholic.”
So there’s that.
And now about Zuppa Toscana. It is that delicious soup at Olive Garden with sausage, potatoes, and kale. The broth is lightly creamy and a little spicy.
It is also 220 calories for a bowl of it at Olive Garden. That doesn’t seem tooooo bad, until you consider that it has 15 g of fat and 990 mg of sodium in it. And when you consider that you’re going to have another bowl of it. And a glass (or two) of wine. And probably some type of pasta. And that salad, which also doesn’t seem too bad until you see that there are 150 calories, 10 g of fat, and 760 mg of sodium in it. Also, don’t forget that you’re going to eat like, 4 of those bread sticks (140 calories, 2.5 g fat, 460 mg sodium)
Holy shit, what is in this stuff?
Anyways, I definitely recreated the recipe and lightened it up quite a bit. I calculated it all up and it was about 350 calories per serving. The recipe serves 4, so you get quite a big serving of soup for less than 400 calories. Also, you just throw it in a crockpot. So easy guys.
*The recipe was originally from Fix it and Forget it, but has been changed dramatically*
6 c. low-sodium chicken broth
1/2 c. whole milk or half and half
2 carrots, grated
3 russet potatoes, sliced
4 cups kale, chopped slightly
1 lb. turkey Italian sausage
Dash salt and pepper
Sprinkle of garlic powder
Sprinkle onion powder
1/4-1/2 tsp. red pepper flakes
Parmesan cheese, for sprinkling
Grate 2 carrots into your crockpot.
Pour in chicken broth.
And the whole milk/half and half.
Slice up your potatoes.
Add them to your broth.
Brown the sausage.
Add it to your broth.
Sprinkle your spices!
Cook for 3-4 hours on high, stirring every once in a while.
1 hour, I REPEAT, 1 HOUR before serving, stir in kale. If you do it any earlier, it will be grossly soggy. Do you want soggy kale? Do you?!
No. You really don’t.
Serve with a light homemade salad and some whole wheat rolls. Sprinkle it with a little parm.
Yum yum yum. This is definitely going to be my fall favorite.
Bonus: It’s gluten free naturally!
It doesn’t taste exactly like the Olive Garden version, but it’s pretty damn close for a light version. Sometime (when you feel really naughty) go ahead and use regular chicken broth, cream, and pork Italian sausage. Or just go to Olive Garden and really go all out. I’m normally not a fan of chains, but I still love Olive Garden every once in a while.
But just make this, okay?