Ginger Carrot Soup

I really hate getting sick.  I know, so does everyone else, right?  (To be honest, I'm not totally convinced of this.  I actually think some people like the attention that comes from being sick, but maybe I'm just jaded and callous.)

I hate the physical symptoms obviously, but even more so, I hate that I can't go out and play.  When I got the flu earlier this month, it was hard to get up the energy to go to the gym or even just walk Dingo around the block.  And it was not a welcome change when I found myself getting winded walking upstairs.

Sure, it can be kind of nice to be forced to sit down, watch some tv, drink tea and slurp down some soup, but I can only take bedrest for so long.

For me, the time goes quicker when the soup is good.

Ginger and fresh vegetables are supposed to be good for your immune system - I don't really know if that's true or if it's just the placebo effect, but either way I'll take it.  This soup made me feel better!

Cauliflower Cheese Soup

In the winter, cream of (some type of) vegetable soup is my go-to.  It's just so easy, it warms you up and all the fresh vegetables keep me from getting sick (or at least I think they do).  It's everything I need from a meal.

The best part about it is that you can do it without a recipe.  You can just simmer some vegetables in broth until they're tender and then blend them up.  Throw in some spices and you're golden.

I don't think I've made a batch yet that hasn't turned out well.  The only problem is that you can't duplicate it.  If it turns out really, really well one time, there's pretty much no way you're going to get that same flavor the next time.

So, from time to time, I like to follow recipes or write down exact amounts when I'm making up a recipe for soup.

This was one of those times.  This extra creamy, cheesy, cauliflower soup is one that I'm going to want to make again and again so I'm really glad I kept track of what went into it.

Creamy Chicken Apple Chili

Yesterday, I turned 27.  It's not exactly a momentous birthday, but at the same time, I didn't really like it.

At 27, there's no getting around it, you're in your late twenties.  You'll soon be 30.  People have some serious expectations for you at this point.  No more 'figuring it all out.'

Of course, there are some people that will tell you that you have your whole life to figure it out and you should just have fun and never worry and be happy, and well...wouldn't that be great.  At least for me, it's not quite that easy.  It's not easy to not have it figured out.  It's not easy answering the hard questions like, "What do you want to be?" or "Where do you see yourself in 5, 10, 15 years?"

No one likes to be asked those questions.  Even if you're feeling good about your decisions or your plan, it makes you feel like you should reassess.  Most often, the person has no clue so they just make something up on the spot that sounds good.  (I know, because that's what I do.)

On any given day, the only thing I usually know about the future is what I'm going to eat that night.  And that's only because I'm a neurotic lister/meal-planner.  But that does give me at least some semblance of having a handle on things.

Making my own soups and stews makes me feel more like a grown up.  And since I like chili, maybe becoming an adult isn't so bad?  I don't know...I'm still figuring it all out.

You Only Need These 6 Pumpkin Recipes This Season

It's true.  You make these 6 recipes with that big, orange gourd and you'll be totally set.

Although I wouldn't blame you if you tapped into your inner mixologist and created a fall, pumpkin cocktail too.  But who would blame you for that?

1. Pumpkin Soup with Cranberry Apple Relish (to bring in all the fall flavors!).

2. Pumpkin Pie (it has to be included...it just has to).

Low Sodium Corn Chowder

This morning when I woke up, I looked out the window like I do every morning, but this time, the ground was covered in 4 inches of snow.  Sure, I live in a ski town, I'm used to snow.  That doesn't mean I have to be excited about snow when we are rapidly approaching May.

So...I guess we're not done with soup season yet.  I love soup, I just also love fresh fruits and veggies and barbecues.  I suppose there's a time for everything.

This particular soup is made with dietary restrictions in mind.  Austin's got a lot of allergies so I'm somewhat used to cooking while keeping accommodations in mind, but when I cook for Austin's parents, now I have to also think about the amount of sodium I use.

Austin's dad is on a low sodium diet and I'll admit sodium was something that I never ever looked at before.  If you do start looking, you'll notice that they put salt in everything.  Literally.  This recipe for corn chowder is low on sodium, but not on flavor - a tough task, believe me.

Crockpot Chili

Since we've moved back to our hometown of Park City, Utah, I've been working mostly nights.  Up to this point, that mostly means I don't eat much.  I think my stomach has literally shrunk.  I used to really pride myself on how much I could eat and I was never one of those girls that would push their plate away after taking only a few bites and say they "just couldn't possibly take even one more bite."

No, I was the girl that would eat so much that the button on her jeans hurt when she tried to get up from the table.  I'm the one that had to walk bent over at the waist from the restaurant to the car.

Now, I find myself pushing away perfectly good food, grumbling about being full long before clearing my plate, and eating dinners of cheese and crackers.  I feel my energy slipping and I also feel my mood depreciating.

I think it's time I really make friends with my crockpot.  Soon, I'll need to figure out something to make besides soups and stews.  I feel like chili is a pretty good place to start though.  It's meaty and filling and perfect for winter dinners at work.

Asparagus Leek Soup

Every year I make myself a new set of New Year's Resolutions.  I try to diversify them as much as possible.  One is always a fitness/athletic goal (run a half marathon this year!).  One is about a hobby (i.e. read 30 books).  Maybe I'll throw in a professional or a personal resolution too (move back home to Utah).

Last year, one of my resolutions was to complete a 365 project which I actually did!  I had some climbing resolutions which I did not complete, so I'll tack them onto the 2014 list.  I can't remember what else was on the list to be completely honest, but overall, I felt pretty successful in 2013.

This year, I decided I should add a food-related resolution since I spend so much time thinking about food anyway.  Here's what I came up with: experiment with foods that I have never cooked with before (2 times a month).  If they're successful, I'll share them here, but if they're not, well...I won't lead you astray.

When I made this asparagus leek soup, I had to look up youtube videos on how to clean, cut and prepare leeks.  I really didn't even know what they looked like when I went to the grocery store to buy them.  This soup doesn't count towards my goal though since I actually made it in 2013 - just holding myself accountable :)

Chicken Stew with Cornmeal Dumplings

Mondays are hard.  I think we've established that already.  This Monday has been even harder than normal.  Largely due to the fact that I took allergy medication before going to bed last night.  I had some seriously crazy dreams, slept through my alarm, was already running late to work and then ran out to the car to find it encased in ice.

After scraping and scraping and scraping, I finally made a big enough porthole that I could see through.  Made it to work safely and then the drowsiness from the allergy meds kicked in.

There's plenty of time left for things to get harder or easier, but I'm really hoping that it gets easier.  For that reason, we're having leftover soup for dinner.

Luckily, this soup is pretty easy the first time around too.  I don't mind spending some time in the kitchen, getting dishes and my hands dirty a lot of days, but Mondays rarely inspire me to stand over the stove or wait for something to come out of the oven.  Weeknight meals need to be satisfying and easy...that's it.  Hence the number of tacos Austin and I consume :)

Pumpkin Soup with Cranberry Apple Relish

I don't know if you know this, but people are freaking out right now.  They are currently running to Starbucks every chance they get and instagramming (it's a verb now) pictures of their coffee cups that say PSL.  Personally, I'm not that into your coffee choice.  Personally, I'm also not that into pumpkin.

All that aside, I feel the need to give you something to fulfill your pumpkin obsession this fall.  I'm never going to give you a recipe here that I don't like though.  So this pumpkin soup had to be good.

I guess there are a couple other things I like that come in pumpkin form.  Namely, this Chocolate Chip Pumpkin Bread, these Frosted Pumpkin Bars, this Pumpkin Pie and these Pumpkin Cookies (which are just pumpkin in shape really).

As you can see, I really just like my pumpkin mixed with sugar and butter.  So this is clearly a little diversion from my norm, but I was so happy that it worked out.  The soup is creamy and warm and comforting just like you want any soup to be.  And really it's the cranberry apple relish that sets it apart from just another soup.  You get a little bit of crunch in there, some sweetness from the craisins, some tartness from the apples, and just a tiny hint of spice from the chili powder.  It's all there.

So you can still hate me because I don't share your fascination with Pumpkin Spice Lattes or because I offended your instagramming style, but if you try this soup, maybe we can still be friends?

Thick 'n Creamy Potato Soup

Have we moved on from soup?  Are we only eating fresh, raw salads and berry pies from here until October?  We're only going to eat alfresco and have garden parties and wear big hats that block the sun?  We'll drink iced tea and lick ice cream out of waffle cones.

That all sounds really nice and I like a fresh blueberry pie more than most, but unfortunately summer fruits and veggies aren't quite in season (at least not here in Colorado where we had 10 inches of snow last week).  So I think we should embrace hearty, soul-warming soups for a little while longer.

Once we've packed up all of our winter clothes and put them in storage, we can officially start the diet of fresh greens followed by berries and ice cream.  Washing it all down with fresh-squeezed lemonade and cold beer.

Even then, there are always rainy days, right?  All I'm sayin' is give soup a chance!

Lentil Soup

Let's talk about new year's resolutions.  Yea or nay?

I, personally, am pro resolutions.  No, I never keep them.  Yes, I forget what they are by the 2nd week of February.  But still, I like to write them out and mull them over, nonetheless.

Of course I have a fitness/health goal (or 2).  Because, you know, you kind of have to.  I have a career goal, and every year, I set a goal to read a certain number of books (30 this year).

This year, I decided to be a little more ambitious and take on a 365 challenge.  Yes, it's only the 2nd, but I have to say, I am doing extremely well!  The challenge is to take a photo every day of the year.  (I will start posting them here once a week, so you can hold me accountable.)  It's a great way to become a better photographer and if you have a hard time keeping a journal, think of this as a photo journal!  So, you should do it too!

And while I'm deciding your resolutions for you, your 2nd resolution should be: cook at home.  I mean, not all the time.  We all like to order pizza and go out to eat sometimes, but most of the time.  If you are reading a food blog, chances are, you like to cook so this doesn't really apply.  But if you don't like to cook or you know someone who doesn't like to cook - it's probably because they don't know how easy it is.

So to get people started cooking, remember: pie is, in fact, easy.  Another thing that's really easy: Soup!

LENTIL SOUP
Recipe from Alton Brown
2 Tbsp. olive oil
1 medium onion, finely chopped
1/2 c. chopped carrots
1/2 c. chopped celery
2 tsp. salt
1 lb. lentils, rinsed
1 c. tomatoes, peeled and chopped
2 quarts chicken broth
1/2 tsp. coriander
1/2 tsp. cumin

1.  In a large pot/dutch oven, saute onion, carrots, and celery with salt.  Cook until onions are translucent.

2.  Add the lentils, tomatoes, chicken broth, and spices.  Bring mixture to boil over high heat.  Reduce heat to low and simmer, covered, for 35-40 minutes (until lentils are tender).

3.  Use an immersion blender, puree mixture to the desired consistency (if you don't have an immersion blender, use a regular blender - pureeing 1-2 cups at a time.

98XGNG8J733E