Sprout & Pea

There’s been a wel­come fall chill in the air recently, and it seems that sum­mer may soon be com­ing to an end, but my crav­ings for Mex­i­can food cer­tainly are not. This sum­mer, more than ever, I have been dream­ing of the tangy, spicy cui­sine day and night, and seem to have an undy­ing han­ker­ing for Micheladas. Instead of eat­ing out at my favorite neigh­bor­hood spot the other night, I decided to take on this crav­ing and cook a healthy meal in the form of my take on Mex­i­can quinoa. Read more:

Happy birth­day to my friend Katie in Mon­treal who sent me her recipe for this deli­cious veg­gie chili that I made last night! I’ve really been crav­ing chili recently but I had never made it before. I’ve come across many recipes but they all gen­er­ally sound too heavy. Then, as I was talk­ing to Katie a few days ago about Sprout & Pea, she told me she makes a pretty mean chili these days.
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I love any excuse to have all of my friends over for a big meal and Thanks­giv­ing is just about the per­fect excuse!  Sun­day night, we hosted a pre-​​Thanksgiving potluck at our place and boy did our tal­ented friends deliver!  We had every­thing from quinoa to red beet salad with cit­rus and nuts to veg­gie potato pan­cakes to bacon wrapped dates to pineap­ple apple pud­ding to fried choco­late chip cookie dough.  That’s right, I said fried choco­late chip cookie dough.
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Both my friend and I have been fight­ing a nasty cold this week, so yes­ter­day I invited her over for some home­made veg­etable soup and a movie. I had some nice root veg­eta­bles left over from my root veg­gie salad and on her way over, my friend picked up some veg­etable broth and some fresh green chard and leeks and this was all we needed for a good, hearty soup.
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Ok, so I got sucked into The Bach­e­lorette this sea­son.  Roll your eyes, say what you will, it was some good old fash­ion enter­tain­ment and I enjoyed it!  Last night, a few friends and I set aside our evenings to gather together in front of the tele­vi­sion for the final episode.  In honor of the two remain­ing con­tes­tants, I decided to make a lit­tle some­thing spe­cial for din­ner:  “white bread” sand­wiches and Puerto Rican rice and beans. Read more: