Make These Grilled Cheese Roll-Ups for Easy Snacking or Soup Dipping

It’s not easy …being cheesy 😉

Guys, it’s finally here – it’s National Grilled Cheese Month!

Yes, it’s the best month of the year. And to celebrate, I share with you my absolute favorite and easiest grilled cheese recipe of all time.

Source: Grilled Cheese Roll Ups

Tomato soup, like all soups, exists only as a base for stews. That is all.

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Make a Can of Beans into a Meal with These Flavor-Packed Additions

…being okay with canned baked beans doesn’t mean they can’t be improved. In fact, canned baked beans are dying to be riffed on. We like to do the seasoning ourselves, starting out with a can of original recipe (or the most basic variety of your favorite brand of baked beans). From a dash of spice to fresh diced vegetables, the options are literally endless.

Here are a few stir-in ideas to get your backyard barbecue feast started…

Source: Five Ways to Update Canned Baked Beans

Bean-based soups and stews are also really high in protein and endlessly versatile. I made a vegetarian soup this week with chipotles in adobo, garlic, peppers, onion, and quinoa. A can of beans + whatever you have in the house is likely to be a life-saver!

Tips for Thickening Chili

Chili was originally a peasant dish. It was almost always vegetarian because meat is expensive. Beans are a wonderful cheap source of protein. That said wonderful chili can be made, sans beans.

Whatever way you make it, for those times when your chili comes out a bit runny—more like soup than a hearty stew…

The Potato Masher

Unlike some quirky cooking utensils, every kitchen is bound to have a potato masher.  And this does not add any ingredients!  Just mash a little so that the ingredients break down, releasing their natural starches will help thicken the excess liquid.

Masa, Cornmeal, or even Polenta

Add a little water to a couple of tablespoons of masa flour, stir it in at the end of cooking.  As mentioned, cornmeal or polenta would be good substitutes.

Tortilla or Tortilla Chips

It’s common to use these to thicken soups.  Tear or break into small pieces before stirring in.

Change Up Your Chili Recipe with a Little Balsamic Vinegar

It’s fairly obvious that tomatoes and balsamic vinegar are in a serious relationship. (Rumors have it that they eloped last year, but it has yet to be confirmed.) When used together, you get that signature tangy, sweet, salty thing that somehow totally transforms your dish. What a pair!

You’re probably aware that these lovebirds are perfect together in a summer caprese salad, but have you tried adding a few healthy dashes of the vinegar to your bowl of tomato-based chili?

Source: Balsamic Vinegar Is My Secret Ingredient for Great Chili

It’s good in most anything tomato – bolognese too.  Worcester (three times fast!) sauce is another substitute, though many contain anchovies (concern for people with fish allergies) and thus not vegan or no-fish vegetarian.

The following chili recipes are low in vitamin k:

Pumpkin however is not low in vitamin k – 1 cup/240 grams of pumpkin has 2 mcg of vitamin K (2% Daily Value).  The following recipe calls for almost 6 cups of pumpkin (though you can substitute with butternut, Red Kuri, or Golden Hubbard).  You can eat it, but share:

Save Corn Cobs and Turn Them into Delicious Corn Cream

Don’t throw those cobs away!

The corn was inedible. It tasted like corn, but the kernels refused to break down as you chewed. So we stripped the cobs and soaked them in cream to make a corn stock. The cobs looked like chicken bones or chicken necks floating in the pot. But they infused the liquid with a beautiful corn flavor: a perfect match for blackberries.

Source: Corn Cream

A nice soak in some heavy cream will give you a deliciously corn-infused cream that you can use as liquid, or whip up for a naturally savory-sweet whipped cream in coffee, dessert, or in a stew/chowder.