Tasty Travels: NYC {Part 6} + Chinese Dumplings

The remainder of my NYC travel posts have been sitting my drafts for OVER A YEAR. I think it's time to finish these up so I can move on to sharing my last few trips & events, don't you? If you've missed my other NYC posts, make sure to click the links below to get caught up! And don't forget to scroll allllllll the way to the bottom of the post for a Chinatown-inspired recipe for my new obsession... Dumplings!

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Missed Parts 1-5 of my NYC travel recaps? Catch up here:

Part 1 

Part 2 

Part 3 

Part 4
Part 5

Ok, friends. Having these NYC posts pending is giving me anxiety. It's just another thing swimming around in my already preoccupied brain and, seriously, all the thinking has given me an eye twitch that has lasted for over a week.

I didn't mean to make them go on for so long, but I also didn't realize that I had so much to share! So let's get back to where I left off -- a day of food touring with one of my best friends -- and hopefully we'll be done before my NEXT trip happens! ;)

There is nothing like having a friend or a local show you around when you're visiting a new city. {Especially if the friend is as detailed & organized as the girl who took me on my Chicago bakery hop.} So, I was so grateful that Lourdes volunteered her efforts to take me & Steve around to some of the fun foodie spots she thought we'd enjoy.

First stop: Pizza.

It's an unwritten requirement that you must have a slice of pizza when you visit NYC. And if you ask around, you will get about as many recommendations for "THE" place to go as there are pizza joints. But, in Lourdes' opinion, Bleecker Street Pizza is the spot. {And according to the signs proudly displayed in the window, Food Network agreed that year, naming it the "Best Pizza in New York".}

We happily followed her to the pizzeria, which was already filled with patrons waiting for a hot slice though it was still pretty early in the day. We ordered and managed to squeeze ourselves into a small high top that magically opened up just as we received our food. To tell you the truth, I wasn't really that hungry {I think I was still full from all the eating we had done up to this point}, but I still managed to make room for a cheesy slice which means it must have been pretty good. {Steve agreed.}

Onward!

Stop #2: CHEESE!

Next stop on the "tour" was a place Lourdes wanted to show me for no other reason than the fact that cheese makes me happy. Murray's Cheese is not just a cheese store... it is a cheese mecca. It's where cheese dreams of being sold at the end of it's journey. And if you think you know a thing or two about cheese, think again. Stepping into the shop will make you feel pretty clueless when you find yourself surrounded by every type of cheese under the sun.

The good thing is that Murray's is all about giving you a cheese education, so you need not feel overwhelmed. They can help you pick out the right cheese, will let you sample, can give you a history, or suggest pairings. They can put together a gift basket, show you which type of cheese knife slices which type of cheese, give you a perfect cheesy recipe, or sign you up for a class so you can stop asking so many darn questions. Cheese lovers... just go.

{I am sad to say I took NOT ONE picture at Murray's Cheese!!!} :(

Stop #3: Hot Dogs

Between the cheesy pizza and our visit to cheese central, I was pretty much maxed out on calories {and cholesterol} for a little while, but Steve was still raring to go, so Lourdes suggested a stop at another NYC institution that could cause quite a debate: the hot dog stand. Lourdes' choice? Papaya King.

Papaya King {who has many a "Best Hot Dog in NYC" claim on their website}, combines an obvious pairing: franks and papaya drinks. Wait... what?

I have no idea how that combination came into existence, but again, the long lines snaking their way out of it's neon sign covered glass doors suggested that it works pretty well. I sort of wish I wouldn't have been so full {and that it wasn't so cold} because their tropical drinks sounded really refreshing and delicious. {Coconut Champagne? Banana Daiquiri? Strawberry Fields? Yes, please.} Steve grabbed a dog and ate while we walked to the next stop, sounds of approval coming from him every few steps. {How he wasn't sick by this point, I have no idea.}

Stop #4: {Tiny} Cupcakes!

Knowing how much I love dessert, Lourdes thought we should stop by a well-known spot that might just have small enough portions for a girl who couldn't possibly eat another bite: Baked by Melissa.

 

This cupcake shop is a genius concept -- teensy weensy little cupcake bites made in a variety of fun flavor combos so you can sample more than one without overdoing it. Even though I definitely wasn't hungry, I couldn't turn down one of their cupcakes because they were literally one bite {about the size of a quarter} . The cupcakes were so cute that I didn't know whether to eat them or coo at them. We tried a PB & J, Mint Chocolate Chip, and a seasonal flavor, Snow Covered Pretzel.

Have you ever seen happier people to be holding a cupcake that you could practically inhale?

Stop #5: Eataly
We wandered around some more after that, attempting to walk off everything we had consumed, and then ended up in the exact place you should NOT go if you're trying to avoid tempting yourself with more food: Eataly.

Eataly is a gourmet Italian market/cafe/restaurant/bar/playground on steroids. At over 50,000 square feet, Eataly is bursting at the seams with a plethora of food experiences. The bad part: It is so large {and was quite crowded when we went} that you won't know where to begin. The good part: It's sort of categorized into sections that will help you navigate the overwhelming culinary terrain - Meats, Cheeses, Pastries, Pastas, etc, etc. There are a variety {7, to be exact} of sit down restaurants {some casual, some a little more upscale} you can choose to dine at. They are conveniently situated next to each corresponding market area, making it easy for them to procure housemade ingredients for their dishes without having to go very far, taking "fresh" to a whole other level.


Up on the roooooof.

The top level of Eataly houses a rooftop Bierreria {that, of course, brews it's own beers} that makes a good spot to hang out... that is, if you can get a seat. That's where we ended up after a bit of zombie-like browsing {we were so tired & overwhelmed by this point}, and a few handcrafted lattes to take off the chill of the outdoors. The plan was to grab a beer and make our dinner plans for the evening {more food!} while resting our feet, but I don't think we even got around to ordering with the amount of time it took to get service at the very busy bar. Luckily, we were fine with forgoing any more food or drink at that moment!

Stop #6: Dumplings in Chinatown

Lourdes decided that we needed to experience dinner in Chinatown, so we made our way in that direction and hoped that by the time we got there, got settled and seated, we'd all be hungry once again. We strolled along streets and alleys lined with exotic fruits, veggies, and meats, and buckets of live frogs and other interesting things I didn't exactly want to figure out. And then we arrived at Joe's Shanghai.

By this time, it was dark, cold, and we were ready to sit and relax with a bowl of something hot. Lourdes was so excited about introducing us to their signature dish - Soup Dumplings. After a long wait in the tiny, crowded foyer to the restaurant, we were finally seated at a communal round table with a group of other hungry people. Joe's Shanghai is an experience... it's not the type of place you go for a long, leisurely dinner or private conversation. Oh, no. It's more like a well oiled machine, designed to turn over tables and feed large groups of people quickly and efficiently. The noise level is loud, and the service is hurried!

Thank goodness we went with people who knew what they were doing. Lourdes & her boyfriend knew what to order, and we just went along for the ride. What arrived at our table soon after was a family-style portion of noodles, and bamboo steamers full of the famous soup dumplings. Lourdes kindly demonstrated how to carefully eat them without scalding oneself, which, as we soon found out, takes some technique. {Seriously, y'all. There's even a [weird] video made about it. Do yourself a favor & skip right to the 2:39 mark.}



I did like the soup dumplings, although the rest of the food was pretty average, I thought, but the experience was one that was worth having for sure!

Stop #7: Cannoli in Little Italy!
Finally, to wrap up the day, we made our way over to Little Italy... territory I was very familiar with. I happily led the crowd in the direction of the bakeries, and I introduced Lourdes to cannoli for the first time! {She's never been the same since.} Nothing like finishing off a full day of eating with dessert in Little Italy.

To say our trip was jam-packed would be an understatement... we left the city feeling like we had gotten to know her so much better, and yet, we wanted to know so much more!

Our next trip, which was about a year later, was the absolute BEST food-wise {complete with an experience that I never thought I'd have!}, and will be the last part of my NYC recap series {WHEW!}. I can't wait to tell you all about it!

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These may not be the famous Soup Dumplings from Joe's Shanghai, but they are most definitely worth discussing. Rediscovering these posts & coming across a dumpling recipe in an old magazine, I decided to attempt homemade Chinese dumplings last Sunday...

I have no idea why I didn't try it sooner!

Though these dumplings can be labor-intensive -- what with the dough and the filling and the rolling and the stuffing -- I found a way to streamline the process and have scrumptious dumplings from dough to dish in less than two hours. Bonus: These cuties can be frozen and saved for an easy meal on a lazy day.

A simple flour and water dough makes up the delicate pouch enveloping your filling of choice. Whether served pan fried or boiled, these dumplings don't disappoint!

{Shortcut} Chinese Dumplings

For dough:

1 1/2 cups all-purpose flour

A healthy pinch of salt

1/2 cup water

For filling:

Approximately 1 cup diced or shredded zucchini

1/2 an onion, thinly sliced
1 cup cooked, shredded chicken {or pork or beef or whatever you'd like}

1 garlic clove

1 teaspoon fresh ginger, grated

2 tablespoons soy sauce

1 teaspoon sesame oil
A splash of rice vinegar to deglaze the pan

Other options include: Assorted veggies, seafood, etc. The sky's the limit! I have also made these using leftovers from a hibachi dinner, cutting the prep time down ever further. I'm fairly certain there are Chinese grandmas who are feeling light-headed at the though of this abomination, but hey, whatever works.

1. In a stand mixer, combine flour and salt. Pour a little water in slowly {you may not need all of it} while mixing on low speed until a ball forms. If the mixture is too wet, add a bit more flour; if it's too dry, a little more water. It shouldn't be too sticky.

2. Change paddle to a dough hook if you have one and knead the dough until smooth and elastic, about 5 minutes. You can also do this by hand, of course, but if you're looking at a "shortcut" recipe, I imagine it's because you don't have time for this nonsense.

3. With floured hands, form the dough into a neat ball and place on a floured surface. Cover with a clean kitchen towel and let rest for at least 30 minutes.

Meanwhile, make your filling.

1. Add about a tablespoon of oil to a medium pan over medium-high heat. Add zucchini and onion and cook until the vegetables are softened and translucent. Mix in shredded chicken.

2. To the mixture, add garlic, ginger, soy sauce, sesame oil and rice vinegar, scraping up any bits on the bottom of the pan. Mix until well combined.

3. Place the mixture in a food processor. Pulse a few times until slightly broken down, but not too mushy. Set aside.

For assembly: 

1. Divide your ball of dough into 4 equal pieces. Make sure your surface is well-dusted with flour. Using a rolling pin, roll the dough out as thin as possible. The shape won't matter, so don't stress if you have an amoeba-shaped piece of dough when you're done. Getting it nice and thin is the goal here.

2. Now we're getting real technical: Bust out a wine glass or drinking glass with an approximate diameter of 3 inches. Flip it over and use it as a cookie cutter to crank out perfectly shaped little circles. Set those aside and cover them as you go so they don't dry out. You may want to line them up on a baking sheet and get them ready for filling to make life easier.

3. Repeat the process with the rest of your dough, re-rolling scraps as necessary. I wound up getting about 30 circles out of it and still had some dough left over.

4. Put about a teaspoon of filling, or more if you can stuff it in there without ripping your dumplings {ouch, that sounds painful, doesn't it??}. Now, fold the filled circle in half and pinch to seal all the way. If you want to experiment with creating traditional "pleats", this is the time to do it. But I'm not the person to show you how because I'm just trying to get these in my belly as fast as possible. Ain't nobody got time for pleats when they're hungry.

5. Now: Make a decision. Are you going to pan fry these babies or are you going to boil them? They're good either way.

- To fry, simply put about a teaspoon of vegetable oil in a skillet over medium-high heat and add your dumplings, making sure they each have enough room. Cook until lightly golden on both sides, about 2-3 minutes. Then, add about 3 tablespoons or so of water to the pan and cover it with a tight-fitting lid. {But be super careful because hot oil and water can be very dangerous.} Let them steam until the water is just about gone, then uncover and cook them until they're nice and crispy.

- To boil, place them in a pot of boiling water. Duh. Haha, just kidding. Let them simmer away until they float to the top and the dough becomes sort of translucent & kinda wrinkly. It doesn't sound or look gorgeous but they're so, so good.

Serve with soy sauce or an Asian dipping sauce and enjoy the fruits of your labor! {Even though you totally cheated.}

Note: You can also freeze these individually {make sure they're not touching} on a baking sheet and then pop them into a freezer bag for dumplings at the drop of a hat. So awesome.

BONUS RECIPE: I got sick of making little dough circles and was left with a small ball of dough. I rolled it out as thin as possible, placed it on a super hot pan, sprayed it with olive oil & a sprinkling of rosemary and baked it at 450 for a few minutes. The result: AMAZING homemade flatbread crackers! Genius!

Chicken Mulligatawny Soup

Here is the breakdown, by percentage, of what motivated me to make this soup:  90% because of Seinfeld's "Soup Nazi", 5% because "Mulligatawny" is a fun word to say, 4% because I had all the ingredients on hand, and 1% because it's been chilly out.

Clearly, it doesn't take much to excite me.

But, for real, how could you NOT want to make Mulligatawny Soup?

To be completely honest, I had no idea what all would be included in a dish with such an interesting name. As it turns out, there are LOTS of things that can be included -- the recipe I'm sharing is just one version of the many different combinations out there.

I have been totally taking advantage of the dip in our usually steamy temps and enjoying piping hot bowls of soup. Not that you can't enjoy soup year-round. But it's nice to be able to do so without having to turn the air conditioning down a few degrees.

Though I had obviously already developed a fondness for this soup simply due to its name and its cameo on 90's sitcom television, I was pleasantly surprised to discover that I truly enjoyed its flavors, too.

Mulligatawny {see?? I just can't stop saying it!} is an Indian soup that literally translates to "pepper water", meaning that it can pack a seriously spicy punch. Like any recipe, however, you can tone down the burn to suit your own tastes or turn it up if you like to sweat! I love recipes like this one where there is an element of spice that is balanced by a silky, creamy texture {thank you, coconut milk!}.

In my version, I added chicken, diced tomatoes, ginger and cilantro. Other versions have bits of apple, celery, carrots and other ingredients. Use what you have on hand or what you like best!

I'm fairly certain you won't be able to get enough of the soup OR the name!

Chicken Mulligatawny Soup
adapted from Cuisine at Home Magazine Splendid Soups Edition

1/2 a yellow onion, diced
2 cloves garlic, minced or grated
2 tablespoons fresh ginger, minced or grated
1 teaspoon curry powder
1/4 teaspoon to 1/2 teaspoon {or more!} red pepper flakes
2 cups chicken broth
2 cups water
1 can petite diced tomatoes
1/4 cup fresh cilantro, chopped
2 cups cooked, shredded chicken breast
2 tablespoons butter
2 tablespoons flour {or rice flour for gluten-free version}
1/2 can {about 7 ounces} coconut milk
2 cups fresh spinach


1. In a large pot, saute onion, garlic, ginger, curry powder and red pepper flakes with a pinch of salt in about a tablespoon of olive oil over medium heat until the onions are softened and translucent, about 4-5 minutes. {Be careful not to burn garlic or red pepper flakes... don't turn the heat up too high.}

2. Stir in chicken broth, water, tomatoes, cilantro and shredded chicken, and bring to a simmer.

3. In a small measuring cup or a microwave-safe bowl, melt butter in the microwave, about 45 seconds. Whisk in flour until smooth. Add about 2-3 ladlefuls of hot broth from the soup to the butter/flour mixure, and whisk until completely smooth. Pour the mixture back into the pot with the soup.

4. Bring the soup back up to a bubble, then add the coconut milk and spinach and stir to incorporate. Cook until the soup is completely heated through and the spinach is just wilted.

Serve with a side of rice or quinoa if desired.

Buffalo Chicken Phyllo Bites

Did you ever make those paper "footballs" as a kid? You know, the type that you fold up from a long strip of paper until you get a compact little triangle you can flick through the "goal post"? {a.k.a. Your friend's fingers held up like two "L"s facing each other. It's a wonder we never put an eye out.}

That's exactly how these tasty little triangles are assembled, except the paper is replaced with phyllo dough and the "goal" is your mouth. :)

Click for a closer look at assembly!

When I was thinking of football-watching snacks for the Super Bowl, the idea for these convenient bites came to mind as quickly as I lose interest in watching the game. {What? I'm just telling it how it is.} I'm not ashamed to say that Super Bowl is one of those occasions that only interests me because of the company and the food. Sorry, sports fans.

One food that seems to get a lot of playing time during game days is chicken wings. But let's be real here: They are a host's nightmare. All that bright orange sauce. The drips, the dribbles. The bowls of bones left over after they've been eaten. {Fact: Farley dove head-first into the bone bowl last year when we were having friends over for wings. Someone swore they saw him swallow an entire bone whole, but it was never to be seen again...}

Since I'm always trying to find ways to keep things clean and organized, I thought, "What if I serve up the taste of wings without the mess?"

Enter: Buffalo Chicken Phyllo Bites. A {slightly OCD} hostess' dream. 

Shredded chicken, wing sauce and all the finger-lickin' accouterments {blue cheese & celery} are all combined and tucked into a tidy little phyllo package. They're flaky, spicy, fun and there's no need to worry about hungry puppies going after the remnants... because there won't be any!

You may be tempted to bust out one of those cans of crescent rolls for ease of preparation... but can I just be completely honest and tell you that I'm not a huge fan? First of all, who doesn't have an anxiety attack popping one of those things open? It's like a Jack-in-the-box gone awry. Second, there's just something about the light-as-air layers of the phyllo that can't be imitated. It's a tiny bit of extra work, but it's worth it.

So, as you sit there watching your game with stain-free couches and clean fingers... you can thank me. ;)

What's your favorite Super Bowl snack??

Buffalo Chicken Triangles
Makes about 18

30 sheets of phyllo dough {I use Pepperidge Farm, found in the freezer section near puff pastry, etc.}
2 cups cooked, shredded chicken
1/4 cup + 2 tablespoons celery, finely chopped
1/4 cup + 2 tablespoons of your favorite buffalo wing sauce {I like Footy's Wing Sauce}
1/2 cup blue cheese or {or less for a less cheesy taste}

1. Preheat oven to 400 degrees. Prepare a baking pan by lining with foil or parchment.

2. In a medium bowl, combine chicken, celery, wing sauce and blue cheese. Mix well.

3. Place one sheet of phyllo dough on a clean surface. Spray the sheet with olive oil spray or brush with melted butter. Top with another sheet of phyllo. Repeat with 4 more sheets.

4. Using a pizza cutter or a sharp knife, cut the layered sheets long ways into equal thirds to make three  long strips. Place a heaping tablespoon of chicken filling on the bottom of each strip.

5. Beginning with one piece, fold the right hand corner to the left edge, forming a triangular shape. Carefully fold that piece upward. Finally, fold from left to the right hand edge, and then upward again. Continue this pattern until the entire filling is securely rolled up into a triangle. {This is the same process as folding paper into a "football" when you were a kid.} There should be no open edges on the triangle and the filling should be tucked inside the phyllo triangle.

6. Place each triangle on prepared baking pan. Bake for 10-12 minutes until golden brown.

Note: Let them cool a bit before taking a bite... they are molten in the middle! Take it from me and the scalded roof of my mouth. :P

Palm Beach Food & Wine Festival

Where can you mingle with world-renown chefs and food TV personalities while sampling some of the finest examples of culinary genius around, all in the name of charity?

The Palm Beach Food & Wine Festival, of course.

I had the distinct pleasure of attending a few of the 7th Annual PBFWF events last month, and I can't say enough about what a great experience it was... though it's taken me this long to post about it. Darn holidays.

Anyway, being a month a little late with the post has allowed everything to sink in and I'm ready to share my experience with you so you'll be pumped for when PBFWF comes back around next year.

Many of the PBFWF events took place at the gorgeous Four Seasons Resort in Palm Beach. Let's be real: You can't go wrong with an event at a place that looks like this.

Oh, hi. Can I live here?

I was able to attend the Chef Talk, where chefs Daniel Boulud {Cafe Boulud}, Michael Schwartz {Restaurant Michael Schwartz}, Mike Lata {FIG}, Stephen Stryjewski {Cochon}, and Giorgio Rapicavoli {Eating House} discussed their thoughts on the James Beard Foundation. Though they all agreed that being a JB Award winner -- and even nominee -- is a grand honor that all chefs covet, they also seemed to concede to the fact that the award is never the true objective.

There I am, in all my geeky-excited glory.

Each of the chefs have experienced success in some aspect; some touting world-renown accolades, others just beginning their journey in the new, uncharted world of reality TV-fueled fame. But no matter where they consider themselves in their career, the consensus was the same: The ultimate goal is to provide an exquisite dining experience to those who really matter -- their customers.

Chef groupies/paparazzi.

I had a whole page of notes including fun little anecdotes {think: Boulud sharing his "finger" salt measurement technique with the audience} and details pertaining to each chef, but alas, in my excitement I exited the talk and left them behind. It's a wonder that I never became a real journalist, huh? Sigh. I'm sorry. But tell me you can concentrate with this surrounding you:

Fact: I was way too excited to eat. Well, ok. I had a tiny donut. But whatever.

After the talk, Steve and I {he was my camera-holding assistant for the day} decided to walk around the resort and take in the scenery. We ended up finding ourselves smack in the middle of setup for the next event. It's a funny thing to unexpectedly run into people you've only ever watched on TV. {Steve may or may not have stalked Unwrapped Marc Summers for a picture, claiming that he could not leave without taking a picture with the "Double Dare" host. Oh, children of the 80's.}

Left: Chef Irvine doing his thing. Top right: Me & The Sandwich King. Bottom right: Steve & his childhood hero.

Though we weren't officially part of the Chillin' N Grillin' event, we got a little taste of what was to come for attendees as we watched chefs like Jeff Mauro {The Sandwich King} and Robert Irvine {Restaurant Impossible} set up their stations and banter with onlookers. There were more events to come that evening, but we packed it up and headed home since we were technically stowaways, and we knew we'd have a chance to nosh on some tasty bites during the Grand Tasting.

The Grand Tasting is the culminating event of the PBFWF and, in my opinion, a place you definitely want to be. Nearly 100 vendors were set up along the amazing, two-story courtyard at 150 Worth Avenue offering everything from savory bites to sinful sweets and perfectly poured cocktails. Among them, were my friends at Echo, the impeccably coiffed mavens of HMF at the Breakers {which I've still not visited!} and even my buddies from Whole Foods Market Palm Beach Gardens!

It was sensory overload with sights, sounds, smells and tastes bombarding you from every direction -- in a very good way. I'll let the pictures tell the tale...

As the final event of the evening, The Grand Chef Throwdown presented by Creekstone Farms showcased the skills of three chefs {Edward Dickens, Scott Varricchio & Eric Grutka} as they battled it out in a 30 minute cook-off {complete with "mystery ingredient"} where the winner would take home $10,000 to split with a charity of their choice... not to mention bragging rights. The judges Virginia Phillips, Nathan Stambaugh and Lindsay Autry {remember her from my visit to Sundy House?} had a tough, but delicious, task ahead of them in choosing the dish that would win the dough.

The view from the judges' seats.

In the end, Chef Eric Grutka of Ian's Tropical Grill & Crush Wine Bar beat out the other two chefs securing his win for the second year in a row.

I had a fantastic time at the PBFWF... my only regret was not getting to attend more of the events! {They all looked absolutely amazing.} But now that my eyes have been opened to the wonder that is this great foodie festival... you know where you can find me next year!

Until next year, PBFWF!

Follow the Palm Beach Food and Wine Festival Facebook page for updates and information for next year's event.

Disclosure: I was provided with tickets to the two events mentioned in this post in exchange for media coverage. As always, all opinions are my own.

Spicy Broccoli Rabe + White Bean Soup

My energy/productivity levels seem to have a direct correlation to the amount of sunshine on any given day.

Bright, gorgeous, sunshiny day? Just try and stop me -- I'm on fire.

Cloudy, rainy, gloomy day? I'm lucky if I change out of my jammies.

What can I say, I'm solar powered. Pretty appropriate for a Florida girl.

The "Sunshine State" has done a poor job of living up to its moniker this week, bringing buckets of rain and the tiniest glimmers of sunshine through the thick blanket of clouds that have been looming overhead. I'm not complaining... I realize half the country has been buried beneath mountains of snow thanks to the "Polar Vortex". I realize how good we have it. {Though, seriously, there are some areas that are so flooded right now you'd need a rowboat to get to work.} I'm just telling you this because I need an excuse for the non-recipe recipes I've been sharing this week.

Something about falling precipitation -- rain, sleet, snow -- causes cravings for soup.

It warms you up from the inside out and, whether you're soaked to the bone or chilled to the core, feeds the tummy and the soul.

Truth be told, I didn't plan on sharing this recipe on the blog... it wasn't even a "recipe". It was just a bunch of stuff I threw into a pot on a rainy day that happened to result in deliciousness. Sometimes those types of meals turn out to be the best ones to share.

White beans form a healthy base for this comforting soup. Not a drop of dairy to be found, and yet, the result is creamy and rich enough to give a sense of decadence. A hint of spice from red pepper flakes turns up the heat, and the subtle bitterness from broccoli rabe adds interest to this simple dish. Served with crusty bread or salty crackers, it's truly complete.

So, if you're like me and this week has had you struggling for energy {i.e. you're completely unmotivated to cook but are still hungry}, this is soup is a great solution to your rainy day/snowy day blues.

What's your favorite recipe when Mother Nature is being temperamental? 

Stay dry, friends!

Spicy Broccoli Rabe & White Bean Soup

1/2 a large onion, diced
Pinch of salt
2 cloves garlic, grated or minced
1/4 to 1/2 teaspoon red pepper flakes, depending on how spicy you like it
2 cans white beans, rinsed & drained {I used Great Northern Beans}
3 cups low sodium chicken broth {or vegetable broth}
1/2 of a medium yellow squash, chopped {or 1 small one}
1/2 of a medium zucchini, chopped {or 1 small one}
1/2 of a large bunch broccoli rabe, tough stems removed, chopped {probably about 3-4 cups worth}

1. Heat about a tablespoon of olive oil in a pot over medium heat. Add onion and a pinch of salt, and saute for 4-5 minutes or until just tender. Add garlic and red pepper flakes, stirring frequently until fragrant.

2. Add beans and about 1 cup of chicken broth to the mixture. Bring to a slight simmer.

3. Ladle out about 2-3 ladle-fulls of bean mixture {you can do more or less depending on how you prefer the texture of your soup -- for chunkier soup, scoop out less for smoother soup scoop out more} and place in a blender. Blend until smooth. Return blended mixture to pot and stir.

4. Add remaining chicken broth and stir well. Add squash and zucchini and stir to incorporate. Increase heat and bring to a bubble.

5. Once bubbling, add chopped broccoli rabe and stir. Let cook for about 4-5 minutes or until the tougher parts of the broccoli rabe are tender and the zucchini is no longer raw.

Serve hot with crusty bread or crackers. Or croutons. Or those yummy little oyster cracker things. Mmm.

*I don't add a whole lot of salt to things that have chicken broth as it is usually flavorful enough, but as always, season to taste.

The "BKTA Sandwich" {Bacon, Kale, Tomato & Avocado}

I'm a horrible hypocrite. I posted all about wonderful, healthy recipes last week... and then I go and make this over the weekend.

Pulled chicken. Bourbon barbecue Sauce. Corn on the cob. Honey-cayenne butter. Mac & cheese. Corn bread. A peach-bourbon sweet tea cocktail. All homemade. All delicious. A full-on, Southern-style indoor barbecue. Because it was gloomy and gross out all weekend. And because I was feeding 3 grown men. And because I could.

I also discovered a container of homemade Christmas cookies from my mother-in-law that had somehow crept to the way-back of the refrigerator {aka Siberia}. It was game over. Ok, not really. I ate probably 4 the entire weekend. But still. I thought we had moved on from the Christmas cookies. I was wrong.

Anyway, I'm not making excuses or anything. I believe you should eat what you want when you crave it, moderately. Eating moderately is a lot easier to do when you are eating with a bunch of boys who have the appetites of a pack of lumberjacks. Just a tip for ya.

So, the rest of my weekend was pretty non-eventful. We took down Christmas. {sob.} I organized a bunch of different things that have been bugging me, including my cooking magazine hoard. It's a problem, guys.

It was hard work. Work that is often avoided because it's annoying and no one wants to do it. I was so proud that I finally got around to it, a feat that I must credit to that "New Year, fresh start" feeling that happens at the beginning of every January.

When the last magazine was put in its proper place {I have magazine bins where I organize them by season... sick, I know.} and all my cookbooks were sorted, I was hungry. Probably because I had just spent several hours looking at mouthwatering food photography.

That's when I decided that this would be dinner:

My own creation, the "BKTA Sandwich". Inspired by the classic "BLT", but oh, so much more. My version contains a layer of creamy avocado topped with sauteed kale, juicy tomato, salty bacon and one more layer of avocado for good measure. All of this goodness is nestled between two slices of my favorite multi-grain bread. And topped with an egg because, again, I could.

You know how I know this idea was a success? Because I was sort of sad when I took the last bite and realized it was done.

The individual elements of this sandwich are all considered "healthy", except for the bread, maybe. And the bacon, perhaps. {Unless you're Paleo. Paleo people put bacon on everything and have no qualms about it.} So can we just pretend this is a healthy sandwich and call it a day?

On another note, I debated whether or not I should post a sandwich "recipe" when, in fact, it is more assembly than actual cooking. But in the end, the fact that I had separation anxiety at the end of my meal made it obvious that clearly I needed to share it. So here it is.

I hope your weekend was more relaxing and less cleaning/organizing/vacuuming your Lab's hair from every surface of your house. Regardless, enjoy this sandwich. Yum.

BKTA {Bacon, Kale, Tomato & Avocado} Sandwich with Egg

2 slices natural multi-grain bread, toasted {my favorite is this brand}
1/2 an avocado, sliced
4 slices of a small tomato
2 slices cooked bacon, halved {I use this nitrate-free kind}
2 stems of kale, leaves removed & chopped
1 egg

1. Heat a small amount of olive oil in a small skillet {non-stick if you have one} over medium-high heat. Add chopped kale and saute until tender and slightly wilted. Transfer kale to a bowl.

2. Assemble sandwich: Place one slice of toasted bread on a plate. Top with 3 slices of avocado. Arrange sauteed kale on top. Place tomatoes on top of kale. Lay bacon strips on top of tomatoes. Finally, if you're an avocado-lover like I am, top with 3 more slices of avocado. Place second slice of bread on top. Did I really just tell you how to make a sandwich?? We've reached new lows, folks.

3. Using the same skillet {because we are definitely not using more than one pan to make a stinkin' sandwich}, add about a teaspoon of olive oil and fry your egg. Or not. I'm not going to tell you how to make your egg, everyone likes them differently. I used to love, then hate, then love runny yolks. So yeah. Just make your egg however the spirit moves you. Then put it on top of that gorgeous stack of wonderfulness that's sitting on the plate.

4. I highly suggest you eat/serve this with a fork and knife. Unless you're home alone and the shades are drawn. Then dive in with reckless abandon.

Note: I didn't season the kale, tomato or avocado with anything because 1. I try not to add salt if it isn't really necessary, and 2. Bacon is salty enough. And this is a "healthy" sandwich, remember? So let's keep it that way. But if you really, truly want to, you can add a sprinkle on any of the parts you'd like.

Another note: Among the things I did NOT get accomplished this weekend: Real non-sandwich recipes to share; the recaps of the past five zillion events I've attended that I need to hurry up and finish. Sorry. It'll happen.