Did you receive our Seattle events calendar in your inbox last week? If so, you know there are a ton of foodie events happening this weekend. If not, you’re in luck. We’ll mention some of the events in this week’s Weekend Wanderings post. Let the good times begin…
I find nothing more satisfying than a bowl of chili.
I absolutely love the endless possibilities. You can go purist and just have it plain or go all out with mix-ins and toppings. I believe you can’t really go wrong with chili, but my absolute favorite kinds are the chilis that have layer after layer of complex flavors and textures. I want a balanced dish with savory and sweet components, and there better be more than just ground beef (sorry, but Texans be damned!).
I’ve made a ton of chili in my life without much consistency. However, I decided to really think about what I normally put in my chili and write it down. Just this little bit of extra effort resulted in the best low-fat turkey chili recipe I ever made.
I absolutely never order spinach artichoke dip when I’m at a restaurant.
Nowadays I find it way too greasy. If you would have asked me 10 years ago? Yeah, I probably would have ordered it. You’re looking at an Italian American who found out in college that Alfredo sauce and pasta were bad for you. After that wake up call (and reading the book Eat This, Not That), I trained myself to avoid cream-based dishes at restaurants. While it was difficult then, now I actually have an adverse reaction to a lot of heavy cream and butter.
So fast forward to present day, spinach artichoke dip is a no go. But if I think about it, I know in theory I love this dish. I mean, I love artichokes. I love spinach. I love dips. The only thing I don’t love is the grease.
Luckily, you can have a spinach artichoke dip without feeling bloated. The trick is to find other ways to thicken it besides heavy cream. Read on for your new go-to spinach artichoke dip recipe; one that you won’t feel guilty about later.
Sometimes I reserve weekends for “life things”: cleaning, meal prep, errands, food shopping. But sometimes I just want to get out and explore all the great things Seattle and the PNW have to offer. That’s why I’m going to start delivering you three things to do every weekend.
Every once in a while, a craving for Mexican stuffed peppers will hit with a vengeance.
I’ve tried a few different recipes, usually with meat and the use of a slow cooker. While these are yummy, they can be packed with fat because of the meat grease and a not-so-healthy dose of cheese. I wanted to play around with a healthier Mexican stuffed pepper option while also making use of a bunch of ingredients I had in the fridge thanks to weekend meal prep.
The final concoction was this: a vegetarian, honey-lime Mexican stuffed pepper that uses wheat berries, lentils, and sweet potato to mimic the texture of meat. It’s a little bit sweet and packs a whole lot of flavor. After trying these you’ll probably never go back to your other Mexican stuffed pepper recipes!