Chicken Cacciatore Inspired Pasta

What day is it? Did I brush my teeth this morning? How is it only 1:30pm? What am I making for dinner?

I may not know the answer to all of these questions, but I typically know the answer to the last one. Dinner can be a challenging thing for some of us, even on the most normal, uneventful days. Right now, it can feel even more daunting since we can’t just run out to the store or head to a restaurant.

So let’s talk crushed tomatoes. This is something I always have in my pantry and I usually grab several 28oz cans each time I’m at the store and have for years. We use them for everything from bolognese to chili to homemade tomato soup. Lately, I’ve also used them for a chicken cacciatore inspired pasta, shredded beef for tacos, and homemade pizza sauce.

This Chicken Cacciatore Inspired Pasta is my current favorite comfort food and I’ve made it twice in the last week. No apologies. It feels like a big hug and we all could use that right now. Since I can’t hug you in person right now, please accept this recipe as a way for me to bring a hug to your family through your kitchen.

Also, if you’re looking for ways to help those who need a boost right now, I wrote this post about how to send a little self-care to the people working hardest for us right now.

Looking for more easy dinner ideas? I’ve got you covered!

Struggling to put down your phone right now? These screen time rules for adults might help!

Chicken Cacciatore Inspired Pasta

Serves 4-6

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

• 1 large bell pepper, any color, diced small

• 1/2 onion, whatever you have, diced small (onion powder works too)

• 2 cloves garlic, minced (garlic powder also works here)

• 1/3 cup wine, white & red both work (broth or water if you’re in a pinch)

• 28oz can crushed tomatoes

• 2 teaspoons sugar (optional but really brings it to the next level, comfort food-wise)

• 1 1/2 cup cooked shredded chicken (*see below for notes on using raw chicken)

• salt & black pepper to taste

• 1lb angel hair pasta

• shredded mozzarella cheese

• red pepper flakes

1. Begin by setting a large skillet with high sides over medium-high heat. Melt the butter in the olive oil, then add the pepper and onion. Cook until softened, about 6 minutes.

2. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Be careful not to burn it!

3. Pour in the wine and scrape the bottom. Bring to a boil, then reduce the heat and simmer until wine reduces slightly.

4. Add the crushed tomatoes and sugar and bring to a simmer. Stir in the cooked chicken and simmer 5-10 minutes. Season to taste with salt and pepper.

5. Cook the angel hair pasta in a large pot of boiling water- salt your water well! It should taste like the sea.

6. When you are ready to eat, serve the sauce over the noodles and top with shredded cheese and red pepper flakes.

*Instant Pot Directions for Raw Chicken: Use the sauté setting and follow steps 1-4 without adding the chicken just yet. Sprinkle two chicken breasts (boneless and skinless) with salt and nestle them into the sauce. Set the Instant Pot to “manual” and press the “poultry” button. When done, release the steam carefully, then remove the chicken and shred it with two forks. Return to the sauce, season as needed, and serve as directed above!

How to Host a Soup Swap

I. LOVE. SOUP. 

It tastes great, but mostly it makes me feel comforted and nourished. I love the process of making soup and sharing it with others, but I also love it when someone else makes it for me. Can soup be classified as a love language? I think the answer has to be: yes.

After getting to know our neighbors a little more shortly following our move, it was decided that a Soup Swap needed to happen. I’ve done one other Soup Swap with my book club back in Colorado a couple years ago. It was great- we tasted lots of soup, took home our own to freeze or enjoy during the week, and enjoyed plenty of wine and conversation. My only complaint? It felt a little complicated for something that was supposed to make life a little easier. 

Rather than follow the script for a typical Soup Swap party, I decided to simplify it as much as possible. Guests arrived with their chosen soup already portioned out for the people attending the swap. Instead of sampling everyone’s soup, I made something simple for dinner (bolognese + creamy polenta) and asked everyone to bring an appetizer, wine, or something sweet to share. We ate but didn’t leave stuffed. And our arms were full of soup to nourish us through the week! This was especially helpful for me because I was preparing for a week of my husband being out of town. I totally didn’t do that on purpose.

Or did I?

Anywho…

The evening was relaxed. We laughed until we cried and talked about tough parenting moments that seemed abnormal until presented to a group of moms who had been there too. We enjoyed connection and conversation over a shared meal that we could, in a way, bring home with us in the soup we swapped. It was lovely. 

Here is a little rundown of how we did it in case you feel like you’d like to swap some soup with people you love. You can *of course* make this as fancy or as simple as you like, but this should give you a good place to start so you can make the event your own. 

Materials:

• Guests will need to bring their soup portioned out for the number of people at the swap. I suggest using large mason jars because they are so easy to fill and transport and they are earth-friendly. Gallon sized freezer bags also work. 

• Bring a reusable bag to bring your soup home in at the end of the evening. 

At least 1 week in advance:

• Make sure your guests know what to bring for sharing at the Soup Swap. Appetizers? Salad? Dessert? 

• Find out if anyone has food allergies and make sure everyone is aware. 

• Ask guests to print (or email) their soup recipes to include with their jars at the party. 

• Let guests know that it is easiest to bring soup cooled! 

• Plan what you will serve for dinner at the swap.

Night of the swap:

• If you feel like it, whip up a fun cocktail to serve. Pro tip: use mismatching glasses so no one loses theirs! 

• Have the table set and ready.

• Have space for appetizers ready.

• Have space for jars of soup.

ENJOY! 

Yaki Onigiri | Japanese Grilled Rice Balls

When we lived in Japan, I grew obsessively fond of yaki onigiri. Essentially, it is steamed rice that has been shaped into a ball (really more of a triangle), then brushed with a soy sauce and dashi mixture before being grilled over low heat. The low, slow grilling forms a deliciously crispy, salty outer crust and a soft, warm inside. Yaki Onigiri is comforting and appealing to kids (hello perfect after school snack) and adults (hello perfect happy hour snack) and is not difficult to make at home.

My first experience with yaki onigiri was at an Izakaya (a Japanese pub) with friends. It was love at first bite. I washed it down with an umeshu soda (plum wine + club soda) and have basically been in love with that combo ever since.

After my oldest was born, I found myself at home alone with him a lot in our Tokyo apartment. Eating was difficult because I just couldn’t figure out how to find the energy to cook after the sleepless nights and constant nursing. Yaki onigiri was a saving grace because I could guy it in the freezer section at our local supermarket! It was absolutely amazing to be able to take one of those little snacks and put them in the microwave to get me through the afternoon.

Given my history and love affair with yaki onigiri, I was thrilled to find a recipe in Ivan Orkin’s new cookbook, The Gaijin Cookbook. I’m pleased to say that his method worked perfectly and if you don’t see me for a few days it may or may not be because I’m busy making and eating yaki onigiri.

Also worth noting: Trader Joe’s now carried furikake! It isn’t quite as flavorful as what I typically buy or make, but it is lovely mixed with some Kewpi Mayo to be used as a dip!

If you’re looking for a new cookbook to stir things up a bit, I would highly recommend The Gaijin Cookbook.  I'm excited to cook my way through its pages, remembering and awakening that chapter of my life and sharing it with friends and family.

Kombucha Thyme

*I take my brand partnerships very seriously and will always tell you when posts are sponsored. This post is graciously sponsored by Health Ade, my absolute FAVORITE kombucha brand! All opinions are my own, as always.

Happy October! I’m thrilled to welcome cooler temperatures, cozier clothes, and more reasons to make soup and drink apple cider. Go ahead and call me basic or whatever word is used to describe total predictability, because I have ALWAYS loved fall, even before it was trendy, and I don’t plan on stopping that love affair anytime soon.

Yesterday, we went to Minneapolis with my brother and sister-in-law who were visiting from Colorado. We spent much of the day outside. It was hot and humid and pretty much my least favorite weather. There is something about heavy, humid air that makes me feel claustrophobic. So waking up this morning to cold, rainy weather was a huge relief. I’m sitting in front of the fireplace wearing a warm sweater and feeling thankful for my first fall in Minnesota in a very long time. To make up for lost time, I’m OF COURSE putting apple cider (not hard cider, just in case any of my UK friends are reading) in all the things! From cocktails to pancakes to donuts. And now in my kombucha!

Want to know how I like to mix up two of my favorite beverages?

This is less of a recipe and more of a suggestion for dressing up your daily kombucha to make it perfect for fall! Start with Health Ade Grape Vibes Kombucha poured over ice. Add a splash of apple cider and a sprig or two or thyme (rosemary also works beautifully) and sip away!