FoodFash

Adventure Begins in the Kitchen

Coconut Curry Chicken Soup

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 Coconut Curry Chicken Soup 2

After brining and roasting my first turkey and then forgetting to take a picture with the good camera, I gave up on the idea of a Thanksgiving blog post. I did, however, manage to capture the crowd prior to anyone’s departure.  A great group, I tell ya!  I’m so incredibly thankful that I was able to celebrate the holiday with each and every face pictured below!

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After being such a busy bee over the extended weekend, I awoke on Sunday ready to meal plan.  A slow-cooker soup, a polenta dish, and a recreation of a sandwich were on my mind.  Slow-cooker soup was first up.

Sauteed Vegetables

I wanted {always want} a flavorful soup filled with protein and veggies that still felt fresh and light.  Broth, lime juice, and cilantro did the fresh trick.  And coconut milk, curry, turmeric, and coriander gave the soup a wonderful flavor.

Crock Pot Curry Soup

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Happy Gobble, Gobble!

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Wishing you the happiest of Thanksgivings, Friendsgivings & Thanksgivukkahs!

Chilly Night Chili

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Turkey & Zucchini Chili

I don’t recall it ever being this freezing in Austin before.  Feels like 26, forecasts of snow flurries – how this Florida girl is going to make it until spring, I don’t know. Puffer jackets and bowls of chili?  Is that how people do it?

Sauteed Veggies for Chili

I whipped out an old FoodFash chili recipe and added zucchini for extra heartiness. Zucchini should really be in everything.  And I sort of put it in everything: like this, this, and this.

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Cranberry & Orange Baked Brie

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Baked Brie

When I woke up on Saturday morning, I didn’t want to leave the warmth of my comforter.  I thought of everything I could to delay the process.  I checked and re-checked all of my email accounts.  I scrolled through social media feeds galore.  I set the favorites on my new phone and then called a few of them to brainstorm recipes for the first holiday party of the season.  It was two-ish hours of pseudo productivity.

Brie

Emily suggested that I make baked brie with the Cranberry and Orange Chutney that HEB sent in their November Primo Picks box.  “But I don’t like baked brie”, I told her, “it’s buttery and sweet and all of the things that make my stomach hurt wrapped up together in one food package.”.

Baked Brie Prep

And then I thought about why I bake and how it isn’t about me one bit, so I picked up some pre-made pastry (for the first time) and a wheel of brie to bake this party favorite.  And then it turned out that the chutney wasn’t sweet at all and I ended up liking this baked brie more than others I had sampled in the past!

Maple Syrup Baked Brie

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