Good morning and welcome to this week’s edition of Enjoy Sendik’s All Week, where today I’m sharing a slow cooker recipe for Loaded Baked Potato Soup. I figure people are busy and could use an addition to their crock pot repertoire. Personally, I don’t have time to make dinner, as I’m spending the afternoon writing meaningful, heartfelt get well Read more
My diet has been somewhat off the rails throughout the past several weeks. A few of the unhealthy habits that I ditched when I started my weight loss campaign 18 months ago have crept their way back in. Likewise, some of the healthier rules I’ve developed have left on summer holiday. Admittedly, math was never my gift but I Read more
I know you’re thinking I’m completely out of my tree to be sharing soup here today. I don’t blame you (what loon craves soup when it’s 86 degrees?) — but for some reason this chowder spoke to me, as recipes often do. It said “make me for dinner, you won’t be sorry”. So I did, and I’m not. And you won’t be sorry when you make it either.
The corn right now is pennies an ear but best of all, it’s sweet and delicious. I served this last night with whole wheat baguette and slices of watermelon on the side. Even for a hot soup, it was the perfect summer meal. I hope you like it too. : )
The DamFam is playing a super fun game of Pass the Cold in which No Thank You Boy and I are currently “it.” So even though I just posted a chicken-y something last week, here’s another one since I can’t seem to work enough chicken soup into my diet lately. Besides, I have it on good authority that FFF readers adore chicken dishes, and I aim to please. So, here you go. This one is Asian-inspired and spicy and the perfect thing for unplugging a stuffed up head.
By request from a good friend: a super easy weeknight recipe. I mean like, crazy simple. And fast, filling, and cheap. And best of all, kid friendly. I’m serving it tonight with a tossed salad and either these popovers or these cheddar scallion scones … I haven’t decided yet.
I’ve never made a soup using this thickening technique before, but it worked like a charm. For a different, non chunky version of potato soup, you could try this one too, which uses bacon instead of ham. I like them both. Sale ingredients (there are a lot of them!) are in green. Have a great week!
This is another one of those “how could I not have blogged about this before” type recipes. I’ve been making it for years, and if you’re a fan of southeast Asian flavors, you’re going to love it, too.
So I thought I’d follow up Tuesday’s Asparagus & Wild Mushroom Risotto with a few lighter recipe recommendations for the rest of the week. First of all, although I haven’t mentioned it here, I have been on a huge salmon kick lately. I tried a new recipe the other night that I’ll share with you all at some point, but it was so delicious that it all got eaten and there wasn’t a pretty piece left for a photo op (a frequent problem at my house).
I should have titled this “Cheater’s Chicken and Wild Rice Soup” but I didn’t want to scare off any of my foodie friends. You probably know by now I’m (mostly) all about cooking real food from scratch, and I generally steer away from “convenience” foods – not because I think there’s a single thing in the world wrong with them, I just enjoy the process of cooking from scratch. Usually. But I knew cold and rainy weather was on the way, and that got me dreaming of one of my favorite recipes from my motherland: Minnesota Wild Rice Soup.
I was channel surfing this morning as I was prepped the ingredients for this soup. My viewing choices were narrowed down to several contenders – Sunday night’s episode of Real Housewives of Beverly Hills on the dvr, and Squawk on the Street was on CNBC. I almost settled on Camille Grammar and her gang, but I made a last minute decision to listen to a documentary about John Carpenter and the making of the original Halloween movie while I cooked. Squash soup and Michael Myers …. oh yes, fall is here.
I was so excited when my new issue of Cooking Light turned up in my mailbox on Friday afternoon. I should take a picture to show you what I’ve done to it already – I’ve got the whole thing fringed in lime green Post-It notes, marking all the awesome looking recipes I can’t wait to try.