Simple and Scrumptious

Tastes great and simple to make.

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Green Chile Stew


I’m sooo excited for Halloween! We went to a haunted house last night and had so much fun laughing and screaming at all the monsters. Did some fun pumpkin decorations with my niece too. Yay for October and all the fun ahead!

I’m so in love with soups! They are just so easy, delicious, and healthy. This recipe is the bomb. The flavors just woke up my taste buds and made them dance. It’s so good, I made it two weeks in a row.

The Ingredients

1 shallot, diced

1 small can of green chiles, chopped

6 tomatillos, husks removed, then chopped

1 clove garlic, diced

5 chicken tenders, raw

10 baby carrots, diced

32 oz low sodium veggie broth

1 can of navy or white beans, drained

fresh cilantro, optional but really adds flavor

The Process

Heat 2 tbsp of olive oil in a soup pot over med-low. Add the shallot and tomatillos and saute for 5 mins. or until tomatillos are soft. Remove from pan and set aside.

Add 1 or 2 more tbsp of oil, turn heat to medium, and add the chicken. Sprinkle with salt & pepper. Cook for 5 mins. on each side [they should be mostly cooked, but can still have a bit of pink].
*if pan is drying out before chicken is done, add 1/4 cup of veggie broth; really adds some flavor without the calories…or just do this for the last 2 minutes of cooking time to add extra flavor.

Remove the chicken and cut into slices; set aside.

Add enough broth to just cover bottom of pot and add the carrots, garlic, and green chiles and cook for 2 mins.

Add everything else to pot, including beans and all of broth. Turn to high and bring to a boil, stirring here and there. Once at a boil, turn to med-low, cover and let simmer for at least 30 minutes – or until carrots are soft.

Once it’s finished and in a bowl, garnish with cilantro, if you’re a fan.

**I also made this by roasting my own chiles and the tomatillos, then adding to stew…but it’s definitely  more work. You can see how to do that here.

Happy eating!



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Savory Gnocchi with Mushrooms (GF)

Happy Autumn! If only it felt that way here in Austin [hello almost 2 months of 100 degree days]. Well, I scoff at you humid, scorching torture that you are and bring the comfort of fall into my home with this savory dish.

I know I haven’t posted much recently, but there is just no motivation when it’s this hot out. Thus, leaving me to eat plates of hummus, cold veggies, Dolmas, along with fruit and cheese.

Let’s get to it.


The Ingredients

This takes about 30 minutes total and can easily feed 3-4, as it’s sooo rich and creamy.

Oh, and not only can this be gluten free [if you choose the right gnocchi], but is also vegetarian or vegan.

1 shallot, diced

1 clove garlic, roughly chopped

12 oz portobello mushrooms, chopped

3 dashes Italian seasoning

1 heaping tsp Dijon mustard

1/3 c dry white wine [or chicken stock if you don’t keep wine in the house]

1 c soy creamer [or you can use heavy whipping cream if you use dairy]

1 package frozen gnocchi [I used this Cauliflower Gnocchi from Trader Joe’s and it was pretty good and GF]

2 handfuls of fresh spinach

1/2 c Parmesan, shredded


The Process

Heat a deep skillet over med-low and add a pat of butter and tsp of olive oil [or if keeping vegan, 2 tsp oil]. Add the shallots and garlic and sautee for 3 minutes.

Turn the heat to medium. Add another pat of butter or oil and the mushrooms. Let cook for 5 minutes, stirring a few times. Shake the Italian seasoning and mix well.

Add the wine and mustard, mix well. Let it come to a low rumble for a minute.

Add the creamer and gnocchi, then salt & pepper, to taste. Let it come to a low boil, stir well, then cover and reduce heat to med-low. Cook for 3 minutes.

Toss in the spinach and give a good stir and let cook, covered, for 3 minutes.

Stir in the cheese, pull off heat, and let sit for 2 minutes before serving.

Magnifico! This was a delightful way to welcome Autumn.




Happy eating!

This recipe inspired by Salt & Lavender blog.