The recipe says to serve this wonderful concoction on English muffins, which, according to my scribble in the cookbook, is “great.” I experimented this time with serving the cheese-glazed vegetables on better-for-you whole grains.
The giant yellow squash was sitting on my counter, goading me. “Your sister gave me up for you,” it seemed to say. “Do something with me already.” She just didn’t want you, I thought. You were superfluous.
I often use turkey instead of regular fat-laden kielbasa to cut calories. I have found few instances when it isn’t a great substitute. You can’t get away with cooking it quite as long as regular kielbasa because it can get tough. The same goes for turkey smoked sausage.
With summer waning, I had to sneak in one more batch of cold vichyssoise to enjoy before crisp fall days take over. It’s not surprising that I love it; I like regular potato soup just out of the fridge, as well as most chowders. It seems decadent, but it doesn’t have to be if you sub the fat-free “half-and-half” on the market (or if you are satisfied with a tiny amount of cream).