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The Simplicity of Soup and Salad — Chef Chelle

http://www.chef-chelle.com/notes/2016/4/12/the-simplicity-of-soup-and-salad

The Simplicity of Soup and Salad. April 12, 2016. I love soup and salad. My challenge with soup is that buying it means it’s usually laden with sodium. Yet it can be hard to find recipes that don’t taste the same but also don’t use a long list of ingredients. And for salad, it’s achieving the right combo of ingredients in the salad with a dressing that isn’t too heavy (or calorie laden). I think I tore out about half the April issue of. And the spinach and arugula salad with creamy parmesan dressing.

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Grapefruit Cake Loaf? Yes! — Chef Chelle

http://www.chef-chelle.com/notes/2016/2/29/grapefruit-cake-loaf-yes

February 29, 2016. To say I love grapefruit is an understatement. But to say that I would love to eat grapefruit as a loaf cake was questionable. Still, when we were having the neighbors over for dinner the other night, I thought, why not? It’s good to try something new especially something I’m hesitant to do. That attitude has introduced me to many new recipes I do like. Find the recipe here. Larr; Lunch for Weeks and Pork A La Mexicana. Slow Cooker Barbacoa Brisket →. About a year ago. About a year ago.

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French Onion Soup and the Seventies — Chef Chelle

http://www.chef-chelle.com/notes/2016/2/2/french-onion-soup-and-the-seventies

French Onion Soup and the Seventies. February 2, 2016. I love French onion soup. When I think of it, I think of dark seventies steakhouses with tall booths and heavy wooden furniture. And I think of family weddings and events. Perfect for a cold night and being that it’s only February, we all have at least a few more of those to endure. Larr; Peanut Butter Chocolate Bars. Apple Caramel Cheesecake Bars →. About a year ago. The Simplicity of Soup and Salad. About a year ago. About a year ago. A slightly de...

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Lunch for Weeks and Pork A La Mexicana — Chef Chelle

http://www.chef-chelle.com/notes/2016/3/8/wtz9ynkadk0a8bv2eimzm9049d7kfi

Lunch for Weeks and Pork A La Mexicana. March 8, 2016. I pack Greg a lunch almost every day that he has school. Yesterday the freezer became empty of anything for his lunches so over the weekend I had defrosted a pork tenderloin I’d gotten at the grocery store and set to making Rick Bayless’s Pork a la Mexicana for dinner the last night, knowing I could freeze the rest of it into portions for Greg. Find the recipe here. Pork a la mexicana. Larr; The Simplicity of Soup and Salad. About a year ago. Hattie'...

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Mom's Stuffed Peppers — Chef Chelle

http://www.chef-chelle.com/notes/2016/4/18/moms-stuffed-peppers

April 18, 2016. Growing up, I thought we were the only family who ate dishes like tuna casserole and stuffed peppers. And gush, too- goulash to everyone outside of our family. But I have come to find many of the dishes that we ate, most everyone else, particularly those who lived in the Midwest, ate them, too. Try it, add some salsa or green chile if it’s too bland (my mom loved onions and spices, my dad was the bland one). But what I realized is that it’s an easy, filling meal you can make any time.

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The New Carob Cookie Twist — Chef Chelle

http://www.chef-chelle.com/notes/2016/2/15/the-new-carob-cookie-twist

The New Carob Cookie Twist. February 15, 2016. Although I made several changes (vanilla-flavored soy milk is not something I keep on hand) and I added the carob chips. Next time I’ll also add cup of ground flax for more nutritional value. These aren’t very sweet cookies but they’re enough to kill craving for something sweet. 1 cup wheat flour. 1 teaspoon baking soda. 1/3 cup brown sugar. 1/3 cup rolled oats. 1 tablespoons carob powder. 1/3 cup vegetable oil 1 dash cinnamon. 1 cup carob chips. A slightly ...

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Peanut Butter Chocolate Bars — Chef Chelle

http://www.chef-chelle.com/notes/2016/2/8/peanut-butter-chocolate-bars

Peanut Butter Chocolate Bars. February 8, 2016. 1 cup butter, melted. 2 cups graham crackers crumbs (I whirl them up in the food processor using the pulse button). 2 cups confectioner’s sugar. 1 cup plus 4 Tablespoons peanut butter, divided. In a medium bowl, mix together the butter, graham cracker crumbs, confectioner’s sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased square pan. Larr; The New Carob Cookie Twist. French Onion Soup and the Seventies →. Hope ...

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Slow Cooker Barbacoa Brisket — Chef Chelle

http://www.chef-chelle.com/notes/2016/2/22/slow-cooker-barbacoa-brisket

Slow Cooker Barbacoa Brisket. February 22, 2016. I’m not a fan of stringy meat my parents loved pot roast (and it was cheap) so we ate it a lot. However, this recipe from. As this is the second recipe I’ve included with chipotle chiles in adobo sauce, that should be a hint that they are well worth keeping in stock in the cabinet. They taste like barbecue sauce with heat. Find the recipe here. Larr; Grapefruit Cake Loaf? The New Carob Cookie Twist →. About a year ago. The Simplicity of Soup and Salad.

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Food & Wisdom — Chef Chelle

http://www.chef-chelle.com/notes

April 18, 2016. Growing up, I thought we were the only family who ate dishes like tuna casserole and stuffed peppers. And gush, too- goulash to everyone outside of our family. But I have come to find many of the dishes that we ate, most everyone else, particularly those who lived in the Midwest, ate them, too. Try it, add some salsa or green chile if it’s too bland (my mom loved onions and spices, my dad was the bland one). But what I realized is that it’s an easy, filling meal you can make any time.