ENTREES

Eat

Instant Pot Split Pea & Potato Soup (To Warm Up Your #Winter2020)

It's really a shame that split pea soup is so very unattractive, because for real: When it's made right (like, ahem, #thisrecipe) there are very few things more delicious on a cold evening. I made this soup on a whim on Sunday night, adding potatoes to make it heartier and to stretch the recipe even further, and then ate it constantly for the next few days (including for breakfast). Even my kids, who would ordinarily shun a meal that appears, upon first glance, to be far too healthy and vegetable-inclusive for their tastes, can't get enough of it.

Related Read: Potato Soup for the Soul

Related Read: Thanksgiving Recipe Rundown

ENTREES

Before Summer Ends

'Tis almost the day when the grill gets covered up for the cold months, and all that lovely fresh corn disappears from the shelves (or becomes terrifying and inedible, as evidenced by the fact that the corn I bought at Trader Joe's yesterday had actual, living CATERPILLARS in it, and if you think I screamed like Ghostface himself was hanging out inside that husk, you would be correct).

So here are ten recipes that I think you should make lickety-split, before you encounter any surprise beasties of your own in the fresh produce section.

 

Eat

Easy Beef & Veggie Bowls (Plus My Current Dinner Hack)

These beef-and-veggie bowls are the evolution of a bulgogi bowl recipe I found online forever ago, and incorporate quick-pickled vegetables and soy sauce sweetened with brown sugar and ginger - it's a CRAZY flavorful dish - and so incredibly quick to make - and we've had this one in the rotation all summer long. *Important note before I continue: This is not an authentic Korean bulgogi recipe; it's simply a beef-and-veggie bowl spruced up with flavors inspired by the real thing.*

Curious about Korean food? This site run by a Korean mom has fantastic recipes to try at home.

Before we get to the recipe, here's a little hack I've been using, especially now that we're back to school: I keep a constant stockpile of assorted types of VeeTee rice on hand and use it to stretch out chicken, fish and beef dishes for lunch or dinner the next day. My kids are legit obsessed with VeeTee because 1) it's rice, and rice = always good, and 2) they can make it themselves in the microwave in just two minutes with zero fuss and mess. For this recipe I used Veetee Thai Jasmine rice, but I also usually have a whole bunch of Basmati and Wholegrain & Quinoa in my cabinets.

Eat

How To Make Takeout-Style Pad See Ew With Chicken & Asparagus

K and I have been each taking one kid a night each week for "special time." Which means the photo above is of my son and I spending a full night together, cooking and watching Thor Ragnarok and reading. It's lovely.

I am craving Thai food in a big, big way these days. Pad See Ew, specifically - it's one of my favorite dishes on the planet. But there's only one Thai restaurant nearby(ish) to me, and nearby(ish) means a 15 minute drive each way, and I do not have that kind of time (or, frankly, the funds for the volume of Pad See Ew that I would really like to eat; my kids consume SO MUCH FOOD that every time I get takeout the bill hovers around $60, nope nope nope).

But! I have discovered that this particular dish is quite replicate-able at home, thanks to my lovely friend Skyler Bouchard of Dining With Skyler, whose recipes are some of my all-time Internet favorites (besides the fact that she's adorable and just so much fun to follow on IG).


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