Grubarazzi

It’s really cold outside, like super polar vortex cold. On my walk to work a couple days ago I swear my face froze off. I haven’t felt it since. It's scary, but not that scary. This is when my Florida roots really start showing. Who has time for single digit temps? Not this girl. No no no. In this weather all I want to eat is oatmeal for breakfast, soup for lunch, and soup for dinner. It gets real weird. Since I can’t live on chicken pho alone for the next two months, I have been experimenting with different cultures in my soup pot. This week I took major liberties with the traditional Portuguese Kale and Potato Soup which usually features white potatoes and sliced Portuguese linked sausage. Since I (like 90% of the American female population) am watching what I eat this January, I used spicy Italian chicken sausage for the protein and sweet potatoes for the starch. The result was a simple yet robust man-approved soup.  This hearty recipe will keep you coming back for mor...

Imagine what the devil eats down in the chasm of hell... The evil brute and his posse almost certainly worship a hot, steamy bowl of hellfire broth replete with unadulterated spice. Even the sovereign of damnation needs a sweet seraph on his shoulder from time to time. Coconut milk soothes and roasted sweet potatoes peep through to appease a joyfully scorched tongue.  Just in time to slurp up another mouthful. Red Devil Soup Ingredients 1 tbsp. vegetable oil 1 red onion (finely dice ½ and thinly slice the other ½ for garnish) 2 stalks celery, thinly sliced 3 garlic cloves, grated 2 tbsp. lemongrass, minced 2 tbsp. ginger, grated 2 ½ tbsp. Thai red curry paste 1 tbsp. curry powder 3 tsp. hot chili paste 1 14 ounce can light coconut milk 4 cups low-salt organic chicken broth 2 tbsp. fish sauce (to taste) 2 tsp. sugar 4 chicken breasts, thinly sliced 2 cups sweet peppers, sliced 2 large sweet potatoes cut in to ½ inch cubes 1 pou...

When my husband needs lovin’ and I need a dose of his admiration I cook with luxury in mind. Warm, cuddly, salty goodness all folded together and baked in the oven. This is the kind of food I love to cook. But comfort food doesn’t have to be drop dead unhealthy. This casserole works in whole wheat pasta, and cheese is used sparingly without compromising the silky texture or crunchy top. Butternut squash is the star of this dish. Smoky bacon and earthy sage are a strong supporting cast.       Indulgent and wholesome. Who says we can’t have it all? I don’t have a clever name for this one. It’s just darn good the way it is.  Butternut Squash and Bacon Gratiné (8 hearty servings: 415 calories, 16 grams of fat, 8 grams of fiber, 20 grams of protein) Ingredients : 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups) 3/4 pound whole wheat penne pasta 6 slices thick cut bacon ½ red onion, thinly sliced cro...