I find it fascinating that as much as I hate cutting and working with raw chicken breasts, I really enjoy making meatballs. Probably because it’s the one time that I actually enjoy getting messy and I have lots of good childhood memories of making meatballs with my mom. Although, since she dislikes touching raw meat as much as I do, I’m sure she was simply grateful that I was naive enough to think that rolling out all of those little balls was fun.  Anyway, I made Rachael Ray’s Double Chicken Dumpling Soup the other day. Sorry Rachael I refuse to use the term “stoup” — although I’m sure it will end up in the dictionary eventually. Fortunately, as odd as I sometimes find Rachael’s terminology, I truly loved the flavor of the nutmeg and Parmesan spiced chicken meatballs, especially when combined with one of my absolute favorite things in the whole world - potato gnocchi.  I’m a total sucker for a hearty soup so this will definitely make an appearance on my dinner table again.

Eat the Rainbow	Get Messy!
Simmer	Meatballs First

Ever since I was a little girl I’ve always loved pouring over cookbooks, marveling at the gorgeous pictures, and wondering how each one would taste. I have vivid memories of leafing through a well worn edition of the Better Homes and Garden’s Cookbook at my grandmother’s house and I can’t express how excited I was last week when I found a reprint of that very book, complete with fabulous retro images of fondue parties, shish-kabobs, and diagrams detailing how to set a table. It totally makes me want to put on pearls and host a vintage dinner party. Can I offer you a mini gherkin?

Speaking of cookbooks, I used to really dislike the Everyday Food magazine. I remember picking it up on many occasions and thinking that all of the recipes were either ridiculous or disgusting. Now I’m not sure if the magazine has changed or if it’s my attitude, but presently it’s one of my favorite new recipe resources. I’m even a subscriber (thanks to Chris’s grandmother). This month’s theme is cooking light. Now I’m not sure what exactly is light about Chicken Braised in Red Wine, but it certainly tasted like a cold winter’s night…even though it was 60 degrees today. Don’t you just love global warming?! Please note: don’t add extra stock like I did. Just because you have extra broth left in the carton doesn’t mean you have to use it. The base is supposed to be thicker than it appears in the images below. Also, I think it’s only fair to warn you that the carrots in this dish are so going to rock your socks.

A Spice Bouquet	What’s Up Doc?!
Mmm…Bacon	Mmm…Cooked Bacon
Brown, Turn, Brown, Turn	Set Aside
Carrots, Onions & Garlic	Tomato Paste to Thicken
Pour the Wine (and a Glass For Yourself)	“Sophisticated” Chicken, Anyone?

I was given the following Sweet Potato Chili recipe by Hänni. Per her description the “lime and cocoa” give this dish a very “exotic flair” and after preparing it, I’d have to thoroughly agree. Vegetarian chilies are definitely one of my favorite hearty dinner options, although I did alter the recipe by adding some chicken stock to the chili in an effort to thin it out slightly. You could of course use vegetable stock, or leave it out entirely. I always like to pair my spicy dishes with Sweet Corn Cakes. Yes, I’m not ashamed to admit that I serve corn bread from a mix.

Prep	Slice
Saute	Add the Sweet Potato
Combine the Spices	Pour in the Tomatoes
Add the Beans & Jalapeño	Stir & Bring to a Simmer
Cover	Slice & Chop
One Last Stir	Dinner is Served

This Pea Soup is the easiest meal I’ve ever made. After a long day of errand running I was less than thrilled about the prospect of making dinner…OK…that’s a lie. I always like to cook, but I bet you’ve had plenty of moments when you have absolutely zero desire to do anything more than eat a bowl of cereal (It’s a well known fact that CK practically lived on Peanut Butter Puffins until we moved in together). Fight the Lucky Charms urge! This soup is healthy, hearty, and way more satisfying than anything that comes out of a box. Give it a try, I promise you wont be disappointed. Plus, this would be a great kid friendly dish for an upcoming Halloween themed meal. After-all, Pea Soup looks a lot like Witches Brew. Don’t forget to pick up some good, crusty bread. Dipping is the best part.

Gather & Prep	Toss in the Pot, Simmer
Slice (No Nibbling!)	Blend

Comfort & Joy

Risotto is my second favorite dish to make (behind any kind of soup). What I love about risotto is that you can just toss in fun combinations of veggies, handfuls of grated cheese, and dinner is done (well after you stir it until your arm is ready to fall off, but personally I can use the upper body exercise). In this particular instance I used zucchini, summer squash, and mushrooms. My basic risotto recipe is from the Williams-Sonoma Complete Pasta Cookbook but you could also use this one and vary the vegetables.

Slice, Dice & Chop	Gather
Pat Dry, Salt & Pepper	Saute the Onion in Olive Oil
Zucchini, Squash & Mushrooms	Arborio Rice & Wine
Add Stock Slowly	Stir, Stir, Stir, Stir, Stir…
Combine Garlic & Veggies	Season
Stir, Stir, Stir, Stir, Stir…	Set Aside
5 Minutes on Each Side	Add Veggies (Stir…)
Rest	CHEESE!
Stir (One Last Time)	Fall Risotto & Turkey Cutlets

Before I started dating CK I essentially refused to eat anything spicy. In the past I’ve honestly gone out to dinner at Mexican restaurants and only ordered margaritas and snacked on corn chips, but now I’m addicted to heat. Essentially this means I tend to double the amount of spice, which is exactly what I did with the chili powder called for in the below soup as well as the chipolte pepper in the cornbread muffins.

Combine Cheese, Mix, Corn & Peppers	Spoon
Choped Onion	Sliced Bacon
Minced Garlic	Saute
Add Stock, Spices & Tomatoes	Add Beans & Boil
Stir in Oodles of Cilantro	Thicken
Fresh From the Oven	Garnish

Fire!