Amazing Corn Chowder

soup and breadI’ve had a bag of frozen corn in my tiny freezer for two months. This is unacceptable because the freezer is tiny and if it is full of corn, there isn’t any room for ice cream. I have my priorities.

I bought the corn when I made barley succotash and I’ve had the leftover bag ever since. When I need to add a vegetable for dinner, I often tell myself I’ll just heat up the corn, but I never do. I like corn on the cob, corn bread, and corn in things. But plain corn on the side isn’t very interesting to me and so the bag languished in the freezer.  Continue reading


Baked Rigatoni

photo 5If your Thanksgiving was anything like mine, you might still be feeling stuffed even a few days later. Ryan and I had three Thanksgiving dinners: one with my college friends, one with my family, and one with his family. On Thanksgiving day during dinner with my family, I told them baked rigatoni was my next intended blog post, but then after all the eating I felt wary. Would anyone be interested in such a hearty dish right after Thanksgiving?

But I thought about it and said, why not?! Let’s lean into the holiday season of hearty foods, decadent meals, and rich desserts. Now, don’t get crazy and give up your exercise routine, but let’s wait until January 2nd to worry about our meals. So here’s a great meal that will make you feel cozy on a cold day, that’s great to serve to holiday house guests, and will provide you with workday lunches you’ll eagerly gobble up. Continue reading

Pici Pasta, Tomato Sauce, and Salad

It’s been a tough week in my kitchen. I made a couple of dishes I was really excited about and they both came out…fineThey were edible and tasted all right, but neither were blog-worthy. I tried out a carrot sambal salad I had eaten at Whole Foods. It came out both crunchy and soupy. It has the consistency of coleslaw, which I really don’t like. But, I should’ve known it wouldn’t be that good when the recipe called for “1/4 rice wine vinegar.” One quarter of what?! A teaspoon? A cup? A bottle?

And then I tried a roasted acorn squash stuffed with rice and lentils. It came out under cooked and under seasoned. That was probably a recipe that with a little tweaking I could get right, but I was still disappointed. Continue reading