Food, ya'll

Sunday-chili and salad. This marked the first time ever in the history of my chili making I did not make rice to accompany my chili.

Tuesday-Tuna noodle casserole First let me say tuna noodle casserole is not something I ate growing up nor something I think of often. But this recipe, found via the Bitten Word, is a reimagined version from Bon Appetit. I thought it was fresh and delicious, the fresh dill really made its mark on the dish.

Thursday-Ham steak, rice pilaf with peas and kale with a riff on this recipe. I chopped up the kale, squeezed the juice of a ruby red grapefruit, added olive oil, key lime pepper and lime fresco salt, then let the kale sit with the dressing for upwards of 45 minutes. It was good, but needs some more flavor.

This weekend I'm making this soup, which I got from my friend Moe's husband Aaron via Facebook.

Chicken Sausage Soup
2 tablespoons olive oil

1 pound Italian chicken sausage, casings removed
1 large onion chopped
4-5 carrots sliced diagonally
4-5 stalks celery with leaves, chopped
3-4 cloves garlic minced
1 tablespoon dried basil
1 1/2 teaspoon dried crushed rosemary
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried ground sage
1 can diced tomatoes
3 cans chicken broth
2 cups water (just fill a broth can to measure)
1/4 cup sherry
1 (16 ounce) can kidney beans, drained
1 1/2 cup uncooked pasta (bow ties, shells, or large mac)

1. Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth, water, sherry, and beans. Bring to a boil. Reduce heat to low, and simmer 40 minutes.

2. Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.

 
I'm also planning on making this Mango-Agave Granola from the most recent Food Network Magazine. The meal tracking program I'm using is constantly suggesting I eat the main ingredients (almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and mango.)
 
 

Last but not least, this week's snack pick is Wholly's Guac Snack Packs. Pita or toasted Trader Joe's mult-grain sourdough, turkey and one of these. Heaven. I'd bought them thinking I'd take them to work for lunch, so far I've been eating them at home.