Broccoli Soup

Are you looking for a decadent, heavy meal full of cream and butter to treat yourself on pay day?

Well, move along, Friend.

This soup is creamy without a drop of cream, and buttery, with nary a pat of butter. Pair it with a hunk of crusty bread, and you’ve got a flavorful, hearty, healthy, and super cheap lunch.

The single potato makes it lush and creamy, and the red pepper flakes give it just enough heat. Don’t even think about skipping the lemon juice.

Seriously.

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Corn Muffins

Friends, I have some very important, exciting news: today is my one year blogiversary! A year ago today, I set out to learn more about cooking, writing, and photography. On a beautiful, crisp September day, I posted my very first recipe—Caramel Apple Crisp—and Galley Kitchen was born.

I started with a very simple recipe that was not my own. In the following months, I grew more and more adventurous with ingredients and techniques, and I found that blogging was really changing the way I cook.

Thanks to Galley Kitchen, I conquered my fear of pie crust, addressed my perfectionism, made candies with Cap’n Crunch, entered a baking competition, learned to splurge on myself, and baked an apple pie with bacon on it.

I’ve had a perfectly lovely year sharing my successes and failures, and stories from my kitchen and my life.

My goals for the coming year include learning to cook fabulous dinners on an unemployed lady’s budget; learning to take decent photos after the sun has set; and learning some new adverbs. Someday I’d like to have the money to hire a designer to create a pretty, custom header for the top of my little blog, rather than the boring old WordPress default header. In the meantime, the food photos will have to suffice for decor.

For my blogiversary post, I’m sharing a recipe adaptation from my all-time favorite food blog, Smitten Kitchen, with thanks to the blogstress, Deb Perelman, for inspiring me to begin writing about food. Deb’s corny corn muffins are light and crumbly, and bejeweled with sweet, chewy bits of corn. The muffins are a perfect accompaniment to the rainbow chard chili I posted last week.

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White Bean and Turkey Chili with Rainbow Chard

It seems early to share a chili recipe.

I’m afraid I’m tempting fate, daring Minnesota winter to make a premature appearance, by posting a warm, cozy one-dish meal while the State Fair still provides summer bliss on a stick.

I originally made this recipe—a perfect hybrid of chili and Italian wedding soup – last blizzardy March, so I think I’m safe. Also? I’m not likely powerful enough to control the weather, even with an extraordinarily delicious recipe.

This was the sort of dish I made back in March, when I still had a job. I’d spend Sunday afternoon cooking up a big pot of something to pack up in plastic containers for lunch through the week, and hope that I didn’t get totally sick of it by Wednesday, abandon my leftovers, and make an emergency run to Subway for lunch.

The week I made this delicious chili-soup ended far too soon, without the slightest sandwich temptation.

When I make it again (even though I NEVER repeat recipes) I’ll probably substitute a box of frozen chopped spinach for the pricey rainbow chard.

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