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football season

broccoli cheese soup with pumpkin puree

by Jackie Newgent  |  October 5, 2013  |  3 Comments
Makes 4 servings: 1 1/2 cups each My sister is a huge fan of Panera Bread and their super creamy broccoli Cheddar soup. After trying a few bites of her soup one day, I totally understood why. But I also realized that it wasn’t quite the calorie friendly variety. So, of course, I leaped into action in my kitchen to recreate a better-for-you version that was equally tasty—if not tastier. This is the winner! My inspired version has a lovely autumn yellow-orange hue from pumpkin puree and turmeric. The pumpkin also creates extra lusciousness without excess dairy decadence. You can actually use 100% pure pumpkin from a can; you don’t need to go hunting in a pumpkin patch for the...
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cincinnati-style veggie chili

by Jackie Newgent  |  September 22, 2013  |  3 Comments
(Click on photo for full-size image!) Makes 8 servings Though a New Yorker now, I was born and raised in Ohio. And when in the great Buckeye state, you need to try chili the way so many Ohioans do … over spaghetti. But it’s not just any ordinary chili; it’s full of intriguing and earthy spices. My vegetarian version is richly spiced, full of veggies, and specifically designed to be paired with pasta, not eaten straight from a bowl. I’ve also included a touch of chocolate, even though there isn’t consensus if it’s “allowed” to be in a traditional Cincinnati chili recipe. So my dear hometown friends and family … I developed this “4-Way” recipe with you in mind. I...
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