As proven time and again with classics like Meatloaf, the old standards are still worth returning to.
I don’t know about you, but one of the staples of my child-hood dinners, at least in the capacity of what my dad could make us when we had weekends with him, was a Tuna and Noodles Casserole. Or as we playfully called it, “Nuna and Toodles”.
It was of course a pretty different dish than what I made with supplies on hand, but I was still able to evoke the memory of dinner with daddy and that taste of home.
This Sunday I got the most excellent call from my brother-in-law to let me know that he had a few summer squash from his garden for me.
They were big and beautiful and ready for eating. I grated up one to put in a zucchini raisin bread, and the rest I diced up with some sauteed chicken and a 40 clove garlic sauce from Trader Joe’s to pour over some multicolored bow-tie pasta.
The flavor was so light and fresh and just screamed “summer”.
Ever since this last autumn Adam and Brandie have been saving the butternut squashes that they’ve received in their veggie box deliveries with the intent that we would make something together with them.
It wasn’t until this Friday though, when we were faced with having to use SIX butternut squash, that we did anything at all.
I had been desperately craving butternut squash ravioli, but really didn’t want to make the pasta, so Cat suggested a lasagna.
It was genius!
And with our amazingly delicious lasagna Adam and Brandie made a butternut squash risotto, and I made a butternut squash soup.
It was perfection, and at the end of the day, there were no more squash.
Apparently it’s soup weather here in the Bay Area, seeing as Brie just posted this delish beef stew recipe on Monday. It rained a ton last week (everything is so lovely and green!) and even more rain is predicted for Thursday/Friday. So – hearty soups, comfort food, and hot chocolate are in the forecast in this Qwerty household for the next few weeks at least.
I’m also so thrilled to announce that I’m full time freelancing again. After a short stint with a great group of people at Jelly Belly Candy Company, I am back working from home (it’s a good thing). This means more time and emotional energy to make food and publish recipes for you lovely folks. Also – puppy snuggles.
I missed her like mad while I was away. I mean, just look at this face.
I call that picture, “our lady of noms.”
Anyhoo, I finally had it in me to do some recipe exploring AND real cooking, so allow me to present to you this slow cooker chicken noodle soup.
Prep your crockpot with a liner and fill it with 8 cups of water.
Add in the chopped onion, bag of mixed veggies, chopped celery, and bay leaf.
Mix your salt, pepper, garlic powder and parsley flakes in a small bowl.
Now prepare to spend some quality time with the chicken - pat it dry, rub it all over with oil, then pat the mixed spices all over it.
Place a sprig of thyme on top of the chicken, and place the rest inside the chest cavity.
Lay that chicken down on the bed of veggies and water, set your crockpot to high, and cook for 5½-6 hours.
Carefully pull the chicken out and place on a large pan. Allow to cool enough to pick off the chicken meat (separate it from cartilage, skin, and bone), and put the shredded meat back into the crockpot.
In a medium bowl, whisk together ⅓ cup corn starch and 1½ cups of broth grabbed from the crockpot until thickened. Pour back into the crock pot.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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