Corn Cravings & Sick Babies…

corn chowder

WOWSA, what a week. Since last Saturday we have been living quite the unpredictable life over here, dealing with a bad virus that took our poor little Char down. Needless to say, Nick and I are spent. Aren’t weekends supposed to relax you??? I’m hopeful that we all wake up tomorrow feeling 100% better. Due to our lack of energy, dinner tonight was a very basic soup, but one that turned out even better than we had hoped for. I’ve been craving corn for some time now, but it’s not super easy to find in the grocery stores given the season. Well, today we spotted fresh corn, and we decided to go with a corn and red pepper chowder. It that tasted so deliciously creamy, yet didn’t have one dash of cream in it; boy was it to die for! We kept it simple, pairing the soup with a nice baguette on the side, allowing for a super quick cleanup and early bedtime for all.  Continue reading “Corn Cravings & Sick Babies…”


Holiday Detox….


Nick has definitely earned the title for best soup chef in our household. I always think mine are good, but then I taste his, and they just put mine to shame. Recently he has perfected our go to cauliflower soup recipe, making it a tad chunkier in texture, by incorporating more whole pieces into the dish and adding a touch of flour, which I think fills you up more. Continue reading “Holiday Detox….”

Pumpkin Soup from Harvest Moon Farm & Orchard …



From last weeks post, you can see we took Char to her first pumpkin patch. It was so fun to get out of the city and let her play outside at Harvest Moon Orchards. We brought back only one pumpkin, and used it for dinner that night. In hindsight, we should have brought more, for future dishes. I was a big fan of pumpkin soup, as it’s probably the most similar to my #1 love, butternut squash. Happy Saturday Everyone!!! Continue reading “Pumpkin Soup from Harvest Moon Farm & Orchard …”

B-Squash is Back on the Shelves…


As if this cooler jacket weather isn’t already a reminder of the start of Fall, there are a few changes that take place in my super market that are a dead give away summer is over. One of the obvious, being the glorious over flow of beautiful butternut squashes taking over the produce department (insert lots of fist pumping here!!).  I had my first sighting yesterday, so OBVIOUSLY had to swoop one up immediately. Continue reading “B-Squash is Back on the Shelves…”

October Jackets & Braised Meat…


You must be thinking, how on earth do these two eat chili so many times in one week??  But honestly, it never gets old when the weather turns cooler. We crafted this braised short rib chili over the weekend, and it was SCRUMPTIOUS. Disgustingly, I actually had thirds, while my husband held onto some self control, allowing himself only seconds.We added sweet potatoes, corns, and beans, which gave the broth and overall dish a slight sweetness, which mixed great with the natural spiciness of the chili. Continue reading “October Jackets & Braised Meat…”

Green Chili Night Sweats….


And continuing with our fall soup traditions, we had one of our favorites this week: Spicy Green Turkey Chili. Nick tends to prefer this dish cooked with pork, but you know I try to healthy up every dish when I do the shopping, so ground turkey it was! You could also substitute chicken for this dish. One of my favorite parts of these meals is that, like a weirdo, I love to scarf down the leftovers cold. Not going to lie, this dish has a KICK, Continue reading “Green Chili Night Sweats….”

It’s Soup Season….


It’s officially Fall, which is my ultimate favorite time in the kitchen. Last week we made a simple minestrone, which actually provided us with two days worth of meals. We tried to eat super light before my parents came to town, knowing that we would be dining out and overindulging once they arrived. Minestrone is one of the quickest soups to make, and you really can’t screw it up. Honestly, you can’t! The best part is that it never gets old, because you can tweak the ingredients every time. Continue reading “It’s Soup Season….”

Summer Vibes & Chilled Soups…


Asparagus soup.JPG

And another weekend comes to an end….sigh! We finished the weekend off right however, with drinks on the roof and dinner with a few close friends. This week we prepare to head down to Florida for our big 4th of July  gathering with my entire fam. Fingers crossed for great weather, happy flying, and  most importantly, a happy baby 🙂

Cold soups are a great summer dish. Not only can you make them super healthy with very few ingredients, but they are SO quick and easy to make. Some nights we prefer them as appetizers, but other nights, especially after fatty weekends, we prefer them as our entire meal  (I’d recommend with some bread and cheese on the side). We were in the mood for something fresh, so went with asparagus soup. We actually went into the store looking for white asparagus (which is AMAZING), but for over 10$/lb we went with the runner up, green asparagus instead LOL. Most importantly,  the real trick with cold soups is serving them SUPER cold, so we tend to stick the pot in the freezer for a few hours, because the refrigerator never gets cold enough.

Green Asparagus Chilled Soup

Ingredients: serves 4-6
  • 2 lbs Asparagus (chopped, keeps heads for garnish)
  • 3 medium sized leaks (sliced)
  • 1 medium yellow onion (chopped)
  • 2 cloves garlic (sliced)
  • butter
  • extra virgin olive oil
  • 1 tbsp each salt, pepper
  • 1 tsp each ground ginger, thyme
  • Chicken stock
  • 1 tbsp flour
1) Heat 3 tbsp butter and 2 tbsp olive oil over medium heat. Add asparagus, leaks, onion, garlic, and spices. Saute until leeks are soft, ~7 mins. Dust mixture with flour, saute for another ~2 mins.
2) Add chicken broth until veggies are just covered. Bring to a boil, reduce heat and simmer ~10 mins.
3) Remove from heat and let cool for ~20 min. Using an immersion or regular blender, blend until smooth. Add additional salt to taste (soups generally require more salt than you’d at first expect, but only add salt once blended and slightly cooled, because this often brings out the flavors more than when it’s hot.) Put the soup in the fridge until cold (this takes a lot longer than you’d guess… in the fridge it may take 5-6 hours, in the freezer 2-3 hours). This soup is also really good hot… so it depends what you’re in the mood for!
4) Right before serving, toss the asparagus heads with olive oil, salt, and pepper, and quickly saute over high heat, until they’re just soft. Add to the cold soup right before serving.
By the way, if you haven’t tried it yet, you HAVE to get out to Brooklyn to try the restaurant, Llama Inn. When I say it was AMAZING (Peruvian food), I don’t think  those words even do justice for how delicious and creative these dishes were last night. It is a perfect spot for Saturday date night, with an adorable rooftop, where you can get drinks beforehand.
PS. Someone is turning 8 months next week- I just can not believe it! She is on the verge of crawling (least that’s what we think?). I feel like these next few weeks could get quite interesting, once she is truly on the move!

Mother’s Day Treats….

mint pea soupHappy Mother’s Day to all my fellow mama’s out there, and soon to be moms! What a treat it truly is to experience motherhood. I think I hugged Char a little longer today, kissed her more often, and certainly smiled/stared at her for longer lengths of time, as I realized just how blessed we truly are to have her in our lives this year! OK, enough sappy stuff, and onto the real thing I’m jazzed to write about…Chilled Mint Pea Soup. YUM!!!

Now I know the description of a cold soup may not be super appetizing, but I promise you this is hands down amazing. The idea is actually mimicking an incredible honey moon dinner we had in a Paris restaurant, which to this day we still talk about quite often. They served us chilled pea soup as an appetizer one night, and we were blown away with just how green they were able to get it (as well, how delicious it tasted). Recently, I discovered the chef’s secret at getting soups to show such vibrant colors. You basically want as little broth & water as possible, and want to load the dish up with its true main ingredient, the main vegetable. Nick was so sweet this am and went out and bought my favorite breakfast fixings…smoked salmon/eggs/avocado. Additionally, as a mother’s day treat, he picked up Challah (I know we aren’t Jewish, but I am recently obsessed w/ this bread). So we used what we didn’t eat of the Challah, to make amazing baked croutons to pour in the soup. We were super hungry, so threw in our usual chicken roast (recipe: Chicken Roast), to serve with the soup, and some amazing wine to close out the great weekend.

Char had a great first week of solids. Yams are a total hit. I mean who doesn’t love yams?? I find myself eating them off her plate even, to be perfectly honest. Next, we introduced Green Peas…and we didn’t get the same loving reaction. However,  I’m determined to keep trying for the next few days.  She got to ride in her jogger today, and had a great time visiting with friends, and hit up the swings in the park. We must have really worn her out however, because she passed out for the night, mid bottle. This week we have a bunch of traveling, with Nick going to Boston, and Char and I hitting up Charlotte to meet her cousins, so we probably won’t post again until the weekend… Prayers to an easy flight solo with her this time around!

Enjoy your Sunday everyone!

mint pea soup2

Chilled Mint Pea Soup

Ingredients: serves 4
– 1 large bag frozen peas (approx. 3 cups)
– 1 medium yellow onion (chopped)
– 1 bunch fresh mint
– 2 cups chicken stock
– 1 thumb ginger (diced… piece of ginger the size of your thumb)
– 1 clove garlic (diced)
– 1 tsp dried parsley
– salt & pepper
– 2 tsp granulated sugar
– 1/2 cup milk
– 2-3 tbsp cream cheese, sour cream or craime fraiche
– 2 tbsp butter
– 3 slices challah
Instructions for soup:
1) Saute the garlic and onion in a saucepan over medium heat until soft, about 5 mins. Add the ginger, continue to saute for another 2-3 mins.
2) Add 2 cups of chicken broth and 1 cup cold water, bring to a boil. Add the frozen peas, dried parsley, and granulated sugar. Add a little extra chicken broth and water until peas are just covered. Bring back to a boil, simmer until peas are cooked, about 5 mins. Remove from heat.
3) Add the mint, cream cheese/sour cream/craime fraiche (to be honest, we used some chive cream cheese that we had leftover from brunch, and it was great!), milk, and salt & pepper (to taste). Blend in a food processor/with an immersion blender until smooth. Let cool on a counter, then pour into whatever bowl you’re going to serve it in, cover, and put in the fridge. Allow to fully cool, ~4-5 hours. If you don’t have that much time, put it in the freezer for a while.
Instructions for Croutons:
1) Cut challah into 1/2 inch cubes (remove crusts)
2) put into a single layer on a baking sheet, toss with extra virgin oil, salt, and pepper. Bake at 350 until toasted, ~5 mins.


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Chicken & Chickpea spicy chili

I love this dish for several reasons. First, it’s quick and easy, which means I can actually cook this while Charlotte is napping. Not to mention, there are so little ingredients to buy. Secondly, I think leftovers the next day actually taste even better than the first night. Needless to say, since Charlotte has arrived, we have come up with multiple variations of chili for dinner.You can make this in bulk, and eat it as lunch for the next couple of days.

This is another inspired dish from Food & Wine, except I skipped out on the bacon they used and added chicken as the main focus. This dish has quite the kick, so if you don’t want the spice, you might want to skip the adobe peppers.

“We’re having chickpea chili?”
  • 2 cans of chickpeas (15 oz)
  • 1 can of crushed tomatoes (28 oz)
  • 2 garlic cloves
  • 1 yellow onion
  • 2 boneless chicken breasts
  • 3 carrots
  • 1 lb of swiss chard
  • 3 cups of chicken stock
  • 1 can of adobe peppers
  1. Season chicken breasts with salt & pepper. Bake at 350F for 30 minutes.
  2. While chicken is cooking, chop carrots, garlic, and onions. In a large pot, sautee all 3 in olive oil for 5 minutes or until tender.
  3. Add can of crushed tomatoes, chicken stock, and chopped adobe peppers. I used half a can of peppers and this was spicy, so adjust to your spicy liking.
  4. Chop chicken into bite size pieces and add to pot.
  5. Let simmer on low heat for 30 minutes. I usually take the top of to thicken the broth.
  6. Rinse chickpeas and add to pot 15 minutes before serving.
  7. Add chard to the batch 5 minutes before serving. I usually chop the chard into smaller bites before adding.IMG_4199 (1)