Archive for November, 2013

The husband was born in raised in South Carolina. I’m talking lived there his whole life (minus 3ish months in Nashville) until I came along and blew it all to hell. Hashtag whoops.

Not only is he born and raised South Carolina, 99% of his entire family is as well. And that, kids, means I hear a lot about his grandmother’s cooking. Particularly her cornbread and buttermilk biscuits.

As it turns out, my mama didn’t raise no fool so every time he’d wax on about how amazing his grandmother’s cooking was, I’d just smile and nod with absolutely zero intention of ever trying to attempt anything he mentioned. Until now.

Somehow the husband persuaded me to try buttermilk biscuits. I warned him they would probably be nothing like his grandmother’s, but homeboy was desperate.

 

Nailed It/Failed It: Southern Buttermilk Biscuits

Verdict

Clearly we learned why Yankees don’t make buttermilk biscuits. Not that these weren’t tasty – they were just a little tough. And, you know, a lot flat.

I suspect the toughness comes from the folding (which I would skip altogether next time now that I know the husband’s grandmother would make these as drop biscuits). I have no idea where the flatness comes from (although looking at the recipe again, the baking powder seems like brand new information which would maybe explain a lot). But, as we discovered, if you stack 2 on top of each other, they’re exactly the right height.

Alterations

None

 

 

Original recipe from Food.com.

I’ve seen snow twice and it’s barely the middle of November. It’s entirely possible I did not think this move to Indianapolis through.

The upside, of course, is that it’s soup season! I could easily eat soup for every meal (the husband will tell you it’s related to the fact that I’m constantly freezing). When I was living by myself, I would heat up a can of soup for dinner on the regular because it was crazy stupid easy. Now, however, I prefer to make soup from scratch. It still tends to be crazy stupid easy, but it drastically cuts down on the amount of sodium. And, as well all know, for someone who’s paranoid about her cholesterol and blood pressure at the age of 30, that’s a huge win in my book.

 

Nailed It/Failed It: Stuffed Pepper Soup

Verdict

Nailed it. Both the husband and I thought this was really really good – and that’s saying something considering he wasn’t a huge fan of stuffed peppers the one time I  made them (I try not to torture him). I made this for dinner last night, brought leftovers for lunch, and since it’s yoga night, it’s entirely possible I’ll have this for dinner again tonight (I don’t cook on yoga night).

Send help.

Alterations

Remember how I said soup tends to be crazy stupid easy? It’s even easier when you make it in the Crock Pot. I browned the turkey, tossed everything in the Crock Pot, and cooked it on low for 5 hours.

Also, as we were eating dinner last night, the husband suggested maybe using turkey sausage next time. I’d say there’s about a 239534% chance of that happening.

 

 

Original recipe from Skinnytaste.

I give the husband a lot of crap about being a nightmare when it comes to food. But when it comes to chili, I really have no room to talk.

For years, I refused to eat any chili that wasn’t my mom’s or my grandma’s (it was the same). The recipe is: ground beef (or turkey), a can of chili beans, a can of water, 2 cans of tomato sauce, 2 cans of water, and elbow noodles. As you can imagine, this creates more of a soup than a chili. And despite being told by several people that I could call it “goulash” or “chili soup” but under no circumstances was it “chili”, I maintained it was in fact chili. I also refused to eat the beans because ew.

Now, however, I’ve branched out in the chili I’ll consume. It started last Christmasish when my mom forced her new chili recipe on us. I was hungry, so I relented (but you better believe I set a stellar example for the nieces by picking out the beans). Turns out her new chili was even better than her old chili (hearsay!), and it was kind of easier to make since you just browned some meat, threw everything in the Crock Pot, and called it a day.

That experience was what some would call life altering – it led to me collecting chili recipes. But it was really only slightly life altering since I never actually took the plunge and tried a new recipe. Until now.

 

Nailed It/Failed It: Slow Cooker Quinoa Chicken Chili

Verdict

Nailed it. Remember how easy I said my mom’s new chili recipe is? This one’s even easier. There’s no browning of anything – just throw it all in the Crock Pot and 6 hours later dinner is served. And yes, I was a grown up and ate the beans.

Alterations

I halved the quinoa and chicken broth since my Crock Pot was getting a little full. But I think next time I’ll do the full cup of quinoa and leave the broth halved – it was a little soupy. I also used frozen corn instead of canned.

 

 

Original recipe from The Girl Who Ate Everything.