Last week it suddenly turned into fall around here. The weather cooled off, and the leaves are finally showing some autumn colors (instead of just dropping onto our postage-stamp yard and turning brown). Although last week saw a high temperature of 78 degrees, the brisk autumn weather is here to stay. And I am not exaggerating when I say that this makes me want to eat soup/chili/stew every day of the week.
This recipe is officially called “Rose Bowl Chili,” and is one that my husband brought to our marriage (so I call it Dan’s Turkey Chili). As I know it, his friend’s mom used to make this each year while they watched the Rose Bowl. My husband remains fairly particular about this recipe and follows it exactly. I, of course, cannot be bothered to be so particular. (This is why, while we were dating and for the first two years of our marriage, he would make this chili. I was allowed to chop things only.)
The most difficult part of this recipe, for me, is using the butternut squash. In fact, prior to this time, I’ve always used the pre-cut squash from the grocery store. However, once I realized that it was not as difficult as I’d expected to prep the squash, I felt kind of silly that I’d avoided it for so long. In case you feel intimated like I did, here’s a brief tutorial: Continue reading
Dinnertime seems to be happening later and later at our house. There is nothing quite like trying to get food cooked – and not burnt – while my 7 month old guy is having a full meltdown over his inability to crawl, or pull books out of a basket, or, sometimes, nothing at all. So mostly, I ignore dinner and try to keep the little guy occupied and happy until bath and bedtime – and then, finally, get some food made for us.
This recipe has been a go-to springtime recipe here, because I can get it prepped earlier in the day and (as long as I time it correctly) get it started and cooking while providing some entertainment for the little one! (Full disclosure: I have burnt dinner this way….) Although it takes a little bit of time to actually cook, and you DO have to keep an eye on it, its “simpleness to tastiness” ratio is, in my opinion, very high. Plus, you cook it all in only one pan!
In this house, we have been eating salads nightly. Our weekly boxes have been full of leafy greens – red and green romaine, green and red leaf lettuce, spring mixes, frisee… There’s nothing like eating a fresh, crisp salad while I wait for dinner to cook. And there’s nothing easier than grilling a piece of chicken, chopping up some lettuce and other veggies, and calling it dinner. As much as we’ve enjoyed these nightly salads, I was excited to stumble across a new way to use some of our weekly lettuce share. I actually found this recipe on a friend’s Pinterest page – and if you’ve ever attempted to make something off of a Pinterest idea, you may know that it’s a mixed bag. We love Asian food (or Asian-American food, as this may be), and I had the ingredients on hand, so I decided to give it a go.