nourishing & unapologetic
This weekend. This weekend. Man, it's been a full one!
Friday we had the incredible fortune to go see the man, Mr. Garth Brooks, in concert in Tulsa. Yes. And, you don't have to ask, it was awesome!!!!!!! (You may think I've already overused the exclamation point, but I assure you it's totally warranted in this instance.) Seriously, our puppy's half-namesake is a PERFORMER extraordinaire.
Recap of the concert, in brief, he sang the hits--the old stuff, the good stuff. Nick's sisters and significant others joined us for the memory-making night. It was a blast!! Despite our really pretty decent seats (in a section filled with mostly lame-o sitters), we stood, danced, and sand along. I can't tell you how thrilled we were to have scored tickets and gotten to go. And it was all the better to share it with A and B and their guys!
Despite a late night, and still in Brooks afterglow, it was a semi-early wake-up call to work Wichita's Bridal Fair on Saturday and again on Sunday. It was time well spent passionately sharing the stellar talents of Ashley and company of Events and Design by Ashley.
So really, after all that, I should not have wanted to cook. But, my hunger generally always supersedes my exhaustion. Fast-forward to tonight's dinner. I had this spaghetti squash lingering in the fridge. This misty cold evening seemed to be the best time to put it to use. I decided to make a recipe I'd already made because, well it was easy and it had such rave reviews from Nick: spinach dip spaghetti squash.
If you've never made a spaghetti squash, don't be intimidated. They're totally approachable. Plus, this vegetable will absolutely fit into your January diet resolutions. Well, not this recipe, but the veg itself. Next time you're in the grocery store, please pick one up.
Spinach Dip Spaghetti Squash
Originally inspired by Taste and Tell
~30 minutes; 4 servings
1 spaghetti squash, seeded
1 tablespoon extra virgin olive oil
1 half large yellow onion, chopped
2 cloves garlic, minced (or a scoop of minced refrigerated minced garlic)
½1/2 cup sour cream (I usually use light)
4 ounces cream cheese (full fat, or light version, either work)
1/3 ¾ cup grated Parmesan
3 cups packed baby spinach
1¼ cup canned artichoke hearts, chopped (sometimes I use these if I have them)
1/2 to 1 cup shredded cheese (mozzarella, cheddar, or your other meltable favorite)
Family, friends, fulfillment, and food, that's where it's at. 2015, you're doing us right so far. Seriously, try spaghetti squash. You'll feel like a B.A. in the kitchen and you'll be doing your body a favor by using this low-carb or gluten-free substitute. Win-win.
Now, onward through this month!
Until next time-
HAPPY NEW YEAR, Born Daily Readers! Welcome 2015!
Nick and I decided to rally for one final adventure in 2014: we roadtripped to Fort Worth, Texas to celebrate with another fellow SEK'er. We rang in the New Year with ah-mazing Mexican food and music at the World's Largest Honky Tonk, Billy Bob's Texas. Albeit quick, consider the trip a success.
I hope wherever and however you celebrated, it was exactly as you pleased. Now most of us, especially, in the Midwest are ushering this year in with frigid temperatures and/or snow. I really do love each season, but my affection for winter stops after a few good snows.Nick LOVES the cold months (primarily because the colder it is, the more accessories you can sport--scarves, hats, sweaters, etc.). Now, one winter trend I can fully support: soup!
(I know this is the time for lighter, healthier eating...and I'll probably try to incorporate a few better-for-you recipes in the coming weeks. But in all honesty, I stand a better chance at resolving to move MORE (i.e. half-marathon training, anyone?) than to eat cleanly. Balance, right? The struggle is real...)
Anyhoo, let's talk soup. Have you ever been to Olive Garden and ordered Zuppa Toscana? Maybe? Okay. Great, that makes one of us. But I saw this soup on Pinterest pinned from a blogger I fancy--Damn Delicious. She's refreshing and has shared many a recipe I've bookmarked and a few I've actually made. This soup's creamy broth has a teeny kick and is studded with tender potatoes and chunks of sausage. It isn't that pretty, but it's pretty dang good. And it's relatively low-cost and easy. Plus, in our house, it's a husband favorite.
Spicy Sausage and Potato Soup (Olive Garden Zuppa Toscana Copycat Recipe)
(Slightly Modified, Original Recipe from Damn Delicious)
~45 minutes from start to finish; 6 servings
4 slices of bacon, cut into 1/2-inch pieces
1 pound spicy sausage*
1 tablespoon of olive oil
1 medium yellow onion, diced
2 cloves of garlic, minced
4 cups of chicken broth (I prefer low-sodium)
3 potatoes, peeled and cubed (Russet is what I commonly use, but whatever you have on hand is fine)
3 cups of spinach
1 1/2 cups whole milk or heavy cream (I generally use milk because it's what we keep in the fridge)
Salt, Pepper, and Crushed Red Pepper
*I typically use Jimmy Dean HOT Sausage, but have used hot Italian sausage with the casing removed as the original recipe calls for.
Make this soup. And plan to add it to your regular rotation of meals. As we trudge into January, let's rock some killer Winter accessories and warm our souls with soup (and hot chocolate, of course!).
Until next time.