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Bread Baking, Or How I Learned to Stop Worrying and Love the Dough

7 Jan
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Why yes, I did Instagram this loaf. Bread: So hot right now.

Once upon a time, there was a little blogger who loved freshly baked bread. She knew that white flour was, according to all things medical research, not the best thing in the world for her nutrition. But, like the steadfast food-lover that she was, she also knew that a nutritionist would have to pry a baguette from her cold, dead hands before she’d give it up entirely. 

Sound familiar?

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Crock Pot Creations: White Chicken Chili

2 Oct

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In the summertime, I suspect that most of us prefer low-temperature cooking and cuisines. (Amirite?) Summer’s most famous dishes from around the world — Caprese salad, Gazpacho, a crisp and fresh Margarita — are all refreshing and require little to no stovetop slavery.

But now that the weather’s turning a bit cooler (depending on the day, it seems — some mornings I’m reaching for my sweatshirts, and other days, I’m in short sleeves!), it’s time to whip out that crock pot and rock some all-day, all-delicious chili.

This particular White Chicken Chili comes from the Mensa-level culinary geniuses lovely ladies and gentlemen of Fix It and Forget It, a collection of Crock Pot-licious cookbooks that my mother (and grandmother) have sworn by for years.

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This recipe could not be simpler. (No, really! I challenge you to find a simpler recipe. Unless its directions are along the lines of, “Peel Banana. Eat.”) If you’re vegetarian, simply double the quantity of beans, or add an equal amount of a different variety of legume. That version is also vegan, if you’re of the no-animal-products persuasion.

My other favorite thing about this recipe is its lack of canned soups. As much as I love a traditional crock pot recipe, watching your sodium gets tricky when you used multiple cans of condensed soup! With this chili, the creaminess comes from those delicious Great Northern beans in all of their slow-cooked glory.  Eat All the Noms!

I’d recommend serving this chili with a sprinkling of chopped cilantro and chopped white onion to garnish, a bottle of Belgian beer or Dos Equis, and a slice of cornbread. Enjoy the deliciousness, and happy early Fall!

White Chicken Chili

Serves 8-10, depending on portion sizes

You’ll Need:

  • 2 16-oz cans of Great Northern beans, rinsed and drained
  • 2 lbs boneless, skinless chicken breasts, cut into chunks
  • 1 medium onion, roughly chopped
  • 2 4.5-oz cans of green chiles (try Old El Paso or Ortega)
  • 2 tsp cumin
  • 1/2 tsp salt
  • 14.5-oz can chicken broth (try low-sodium broth, chicken stock, or veggie stock as alternate ingredients)
  • 1 cup water

Here’s What You Do:

  • Brown chicken in a large saucepan, if desired. (Not necessary for the dish, but it adds a nice layer of flavor)
  • Add beans, chicken, onion, chiles, seasoning, chicken broth, and water to crock pot.
  • Cover and cook on Low for 8-10 hours.
  • Eat. Yup, that’s really it.

What are your favorite Crock Pot dishes for fall? Share away! Here’s to seasonal eats, chili dinners and chillier mornings!

 

Summertime Suppers: Tomato-Zucchini Pasta with Ricotta and Herbs

9 Jul

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Summertime pasta? Yes, please!

In the summer months, I’m always looking for easy, fresh recipes that don’t require any of the following:

  1. Lots of sweat, blood & tears in the kitchen
  2. Lots of hard-to-find ingredients
  3. Lots of clean-up.

[Come to think of it I’m looking for recipes like that all the time.]

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A-Tisket, A-Tasket, A … Fish Packet?

8 Jul
Image sourced from www.you-made-that.com. Beautiful supper!

Image sourced from www.you-made-that.com. All together now: “Fishy Fish-ayyy!”

Sometimes, I kill even myself with these puns.

Hello, lovely GKG readers! After letting my 1st Blogiversary fly by a few weeks ago (eeeeeeeoooops … that’s me, your neighborhood friendly GKG, riding the strugglebus), I’m formally recommitting myself to the blogging world. Readers, I love you all terribly, and I’m now back with a vengeance.

Now, onto the cookery!

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Care for a Cuppa? Sharing My Favorite Teas

23 Apr

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How adorable is that mug? The wonderful Laura — my friend who visited DC a few weeks ago and ate / drank her way through the Drink the District Festival with THT and me — sent this combination from Tea Forte for my birthday, and I couldn’t be happier. That beautiful, cherry blossom-esque mug-and-metal-steeper set (it’s ceramic!) and fragrant English Breakfast tea blend now have a permanent place in my kitchen. Hurrah!

This lovely surprise — unsurprisingly — got me thinking about tea.

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Food Shopping: Number 1 Sons Kimchi, Kraut & More

16 Apr

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Ever tried Korean kimchi before? Kimchi is a spicy, pickled, hot-as-all-heck mixture of fermented (read: pickled au naturel) cabbage that’s frequently a garnish, condiment and all-around addition to Korean cuisine.

It’s also delicious.

Which is why, when I ran into the Number 1 Sons booth at this past Saturday’s Silver Spring Farmer’s Market, I stopped, tasted, and purchased some kimchi-licious goodies.

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Viva Italia: Italian-Style Baked Eggs

15 Apr

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Weeknight suppers got you down? Sick of PB&J? (Hard to imagine, but it does happen.) Looking for something lean, vegetarian-friendly and easy to prep? GKG’s got your back — try these Italian-Style Baked Eggs for a simple, subtly flavored dinner that’ll leave you satisfied without dirtying too many pots or resorting to that jar of Jiff.

The method? Bake the eggs in the oven!

Surprise: Baking the eggs in the oven is an almost foolproof method for whipping up something delicious. I first picked up on this idea from Gwyneth Paltrow’s My Father’s Daughter, and this tip also appears all over Pinterest when you search for brunch recipes and easy egg dishes. On Pinterest, there are all kinds of baked egg dishes like these:

Yup, drooling on the keyboard.

Yup, drooling on the keyboard.

For my budding chef-friendly recipe, the directions couldn’t be simpler. And, frankly, the result couldn’t be more satisfying. The best part, though, is that once you’re comfortable with the method — which shouldn’t take more than your first try — you can mix, match and adapt ingredients and recipes to fit your tastes. Here’s to many an egg-friendly meal.

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