orange is the new fit

My sister in law requests two things when I cook for her.  Chili or soup.  I just made her chili so soup it was last night.  She is also a flexible eater so I wanted something hearty but at the same time macro-friendly.  Things have been so busy with work and the holidays that as much as I like to cook, I’ve been trying to keep things quick and simple.  If I had more time I would have cooked the chicken myself in order to give the soup extra flavor, however, I shredded a pre-cooked rotisserie chicken I had.  Next time I make it I may opt for chicken thighs only and brown them in the dutch oven before sautéing the veggie ingredients.  Regardless of this recipe’s simplicity it was a crowd pleaser.  The whole family randomly got together last night and basically licked the pot clean.  That’s saying a lot when you have two brothers in their Thirties who think soup is chick food and still cringe at the sight of vegetables. Continue reading →

The spaghetti and butternut seem to get all the love when it comes to squashes, however, I believe the acorn squash is being highly underutilized when it comes to fall comfort cooking.  It’s almost like a sweet potato in flavor and texture and often becomes my replacement when I’m looking for a dinner side-dish that’s moderate in carbs. If you’re looking to keep it simple, all you need to do is slice it and roast it with just a little olive oil, garlic powder, salt, pepper and grated parmesan and you’ve got a delicious side that you can eat like vegetable watermelon slices. Continue reading →