Butternut Squash and Pear Soup-Don't Try This on a Weeknight

This is an amazing soup, filled with warmth and wonderful seasoning.  This soup says "fall/winter" in a bowl but does require a little bit more time to make.  I made this last Sunday afternoon, after a Christmas brunch as we were getting ready to decorate our Christmas tree. 

The Sweet Boy usually does not like soup but really got into the savory flavor of this soup.  We had it for lunch early in the week with a classic grilled cheese.  Served with a crusty bread (if you eat bread!), a mixed green salad and a buttery chardonnay, this would make an excellent light dinner after indulging too much at a holiday party earlier in the weekend!

You could also serve this in small cordial glasses as an appetizer for a holiday party, or in colorful mugs as a first course for your Christmas dinner.

2 Tbs Extra-Virgin olive oil
1 medium onion diced
2 cups butternut squash, peeled seeded, and cut into large pieces
1 large pear (I used a green D'Anjou) peeled and cut into large pieces
4 cups chicken stock
salt and pepper*

In a stockpot or other large pot, heat the oil over medium heat. 

Add onion and cook until tender about 5 minutes.

Add squash and pear and cook 1 additional minute.

Add chicken stock and season with salt and pepper.  Bring to a boil, then reduce heat and cook until squash is tender, about 20-25 minutes.

Once squash is cooked, blend until smooth with an immersion blender or divide into small batches and blend in conventional blender or food processor.

Once totally smooth, season with salt, pepper, cinnamon and nutmeg using one pinch at a time until you get the level of seasoning you like.  *I believe that seasoning soup, especially one like this, is based on personal preference.  So slowly add the salt, pepper, cinnamon and nutmeg until you get the level of salt and savory balance you desire.  I personally used three pinches of sea salt and cinnamon, two pinches of pepper, and once pinch of nutmeg.

To make Better use one element of organic stock or organic or farmers marker butternut squash,onion or pears.  To make Best use multiple elements of organic stock and organic or farmers marker butternut squash,onion or pears.

Enjoy the Best food!


Good Better Best Holiday Wine Review 2012

There is so much to be thankful for this holiday season....Running Daddy, the Sweet Boy, great family and friends. 

One of the most exciting things to happen this year with Good Better Best Food is our partnership with Wine Chateau in New Jersey.  http://www.winechateau.com/  We decided to review holiday wines at Thanksgiving and I was thrilled when the wines arrived this past Monday.  All three of these wines would be a perfect compliment to any holiday meal or serve as a unique hostess gift. 

Running Daddy and I have been so impressed by Wine Chateau and their ability to recommend wines that we would not have thought of trying but after a few sips we are glad we did.  With over 15,000 wines on their shelves, Wine Chateau can recommend the perfect wine at any price point.

We were able to bring the wines to our Thanksgiving feast yesterday and we have some guest reviews as well!  The Best part is that all of these wines are between $10 and $16 so they will not bust your holiday budget!

The first wine that Wine Chateau sent was a Yarden Gewurztraminer or "Gewurz".  http://www.winechateau.com/sku1042289_YARDEN-GEWURZTRAMINER-750ML 

Running Daddy's  reaction when I brought the Yarden home was "Oh Israeli wine...Get out" as he has always wanted to try Israeli wine. This wine paired nicely with the turkey and gravy.  While I always worry that a Gewurz will have too much residual sugar for my taste buds, there was only a hint of sweetness.  This sweetness balanced out nicely with the savory herbs of the turkey and also the roasted vegetables we had as one of our side dishes.

You could easily serve this wine again with turkey on Christmas and since it is Kosher it is an excellent hostess gift for a Hanukkah celebration.

Pinot Noir is always a strong call with turkey and the savoryness of dressing, so Wine Chateau sent a  Casas Del Toqui Pinot Noir Reserva from Chile.  http://www.winechateau.com/sku90327_CASAS-DEL-TOQUI-PINOT-NOIR-RESERVA-DO-CACHAPOAL-VALLEY-750ML-2011 

This is a very smooth Pinot Noir and even our most hard core red wine drinkers such as Decor Gal, Hot Sales and Dancing Granny loved it.  In addition to making an encore appearance with turkey at Christmas, this wine would go well with a Christmas roast beef or ham or with your cheese plate for a holiday cocktail party.

The final selection capped off our meal with a Penfolds Club Tawnyhttp://www.winechateau.com/sku1553601_PENFOLDS-CLUB-TAWNY-PORT-750ML 

This an Australian port-style wine that will finish off any dinner splendidly.  We are all pretty new to port-style wine but Running Daddy did enjoy some at my work holiday party last year.  Both Running Daddy and Dancing Granny can attest that this Tawny Port goes well with an old fashioned chocolate chip cookie.  I enjoyed it with a bite of chocolate pecan pie but it was best with my gluten free carrot cake.  The whisper of sweet with a lingering finish would also go well with pumpkin pie.

Remember that the Penfolds Tawny Port is a sipping wine, so either break out your cordial glasses or do what I did and pick up some disposable shot glasses at the party store for trying this one out. 

Another great way to enjoy the Penfolds Tawny Port would be to serve at a cookie exchange or if you are invited to a cookie exchange, bring it as a hostess gift with a pair of beautiful cordial glasses.  I will guarantee you that you will be the only guest who will bring a port style wine and this Penfolds will be a welcome addition to any home bar.

We so enjoyed Wine Chateau being part of our Good Better Best Thanksgiving.  If you are in the New Jersey area be sure to stop into their Metuchen or Piscataway locations for all of your holiday entertaining needs.  Not in New Jersey...not a problem, Wine Chateau ships all over the country. 

Enjoy the Best Holiday wine!


Cornbread, Sausage and Chestnut Dressing-A Good Better Best Thanksgiving

The holidays are upon us, with Thanksgiving this week. Even though I am gluten free, I still make an amazing cornbread dressing.  While this is not an gluten free stuffing recipe, I can attest that you can use gluten free cornbread and still have a dressing that will be the star of your holiday table.

1 tablespoon olive oil
1 pound sweet pork sausage, casings removed
3 stalks of celery chopped
1/2 medium onion chopped
1 6 oz. package of chestnuts peeled ( I used Trader Joe's)
1 tablespoon finely chopped garlic
1 tsp poultry seasoning
1 cup low-sodium chicken broth
Salt and pepper, to taste
4 cups (1/2-inch cubes) cornbread (about 3/4 pound), you can use gluten free cornbread, I use Pamela's http://pamelasproducts.com/products/baking-mixes/pamelas-cornbread-muffin-mix/

Preheat oven to 375 degrees

Heat oil in a large skillet over medium heat. Add sausage and cook, breaking it up as you go, until browned and cooked through, 7 to 8 minutes. Transfer sausage to a large bowl and set aside.

Add celery, onion and garlic to the skillet and cook until translucent.  Add poultry seasoning and cook one more minute.

Stir in broth, salt and pepper and bring to a boil.

Chop the chestnuts using a food processor and add to sausage.

Add cornbread to bowl with sausage and chestnuts. Pour broth mixture over the top and mix until well combined.

Transfer to a  9 x 13 casserole dish and bake until hot throughout, 25 to 30 minutes.

If desired, place under the broiler for a few minutes more to brown the top.

To make Better use one element of organic broth,  organic celery, organic/farmers market onions or organic sausage.  To make Best add multiple elements of organic broth,  organic celery, organic/farmers market onions or organic sausage.

Enjoy the Best Thanksgiving!

Simply Good Sweet Potato Chips and a Wine Review

At times I feel like we are in a little bit of a "side rut" in the Good Better Best household...meaning sometimes I feel like we are having the same side dishes over and over.  While the Sweet Boy does not really like mashed sweet potato...I decided to try sweet potato chips.  I played with the recipe and it was a hit.  This is a Simply Good recipe and sure to be a hit in your house as well.

Two large sweet potatoes
Olive oil
Sea salt
Rosemary-about three springs

Pre-heat oven to 400 degrees.
Slice the sweet potatoes very thin using a sharp knife or a mandoline.
Place potato slices on a baking sheet.  Spray with olive oil using a olive oil mister.
Run a knife through the rosemary and sprinkle on sweet potato slices.
Sprinkle with the sea salt and put in the oven.
Bake for 20-22 minutes until crispy. Serve immeidately.

We served the sweet potato chips with grilled flank steak and a mixed green salad.

The highlight of the meal was a Penfolds Bin 128 Shiraz from our friends at Wine Chateau in Metuchen and Piscataway,NJ.  http://www.winechateau.com/sku1662289_PENFOLDS-SHIRAZ-BIN-128-750ML-2009

This was the perfect wine with this awesome fall meal.  Peppery with a hint of spice yet with a smooth finish.  Running Daddy and I love Shiraz and this was a great wine on a Sunday night as it was not too heavy.

If you are in the New Jersey area, stop intoWine Chateau and try the Penfolds Bin 128 Shiraz.  Not local... that is ok, our friends there can ship you some.  Just tell them that Patty at Good Better Best Food sent you.

Enjoy the Best Food and Wine!

Crock Pot Apple Sauce

I love fall.  I love the colors, the festivals, the clothing and most of all the food. This year in school the Sweet Boy had Johnny Appleseed Day.  Each student was asked to bring in 2 apples, so the Saturday before this was due we headed to our local farmers market to choose our apples.

I am very particular about my apples.  Frankly there is only one vendor I will but my apples from and that is Calvin at Bigg Rigg Farms.  http://www.biggriggsfarm.com/ Typically Calvin picks his apples on Friday and sells them on Saturday morning...you can't get fresher than that.  If you are in the Washington, DC area you can find Bigg Rigg at both the White House Farmers Market and the Old Town Farmers Market on Saturdays. 

For Johnny Appleseed Day the Sweet Boy chose Jonagold apples.  He brought them to school and one of the things they did with all of the apples was make apple sauce in the crock pot.  The Sweet Boy Loved it, so this weekend we set out to make our own Good Better Best version.

Saturday morning after hockey practice the Sweet Boy and I returned to Big Rigg for more apples.  This time with Calvin's help we chose 8 apples for the apple sauce: four Macintosh (my favorites), two Winesaps and two Jonagolds, plus I picked up some additional Macintosh for eating purposes.

This recipe for Good Better Best Crock Pot Apple Sauce is super easy and the Best apple sauce we have all ever eaten.  Plus it will make your whole house smell amazing.

8 apples-feel free to use a mixture as we did but I would avoid Red Delicious as they will be too sweet and not cook down well
1 tsp fresh lemon juice
1/2 tsp cinnamon
5 tsp brown sugar

-Peel and core the apples and put into a crock pot.
-Add lemon juice, cinnamon and brown sugar.
-Cover and cook on low for 6 hours.

The apples will cook down and become tender.  We like our apple sauce slightly chunky so as this gets to the end of the cooking process just break down the apples with a wooden spoon.  If you wanted smoother apple sauce you could also use an immersion blender when finished cooking.

You can serve this hot or warm.

This went fast in our house...I mean lightening fast.  It was ready on Saturday night and by Tuesday it was totally gone.  This is an easy and healthy recipe that the whole family will love making and eating!

To make Better use organic/farmers market apples or organic lemon juice, to make Best use both.  Enjoy the Best food!


Good Better Best Lunch Box-Part 1 Sandwiches

My day job took me away for the last three weeks.  Think Tampa, FL and Charlotte, NC and two guys with unusual first names vying to be the leader of the free world.  Now I am back and while Running Daddy did a great job getting the Sweet Boy to and from school every day and packing his lunch box, I am so happy to be back to my regular routine and the things I love so much including writing Good, Better, Best Food.

I always think that one of the most important editions of this blog I can write is on school lunches.  Now I am not going to get into the politics of school lunch programs (too much politics in my day job), but I do think we pack in our kids lunch boxes is very important.  It will give them the proper fuel to help learn all day.

Maybe you and your kids are getting a little bored with the lunch box routine or maybe you need more ideas for healthier brown bagging...Good, Better, Best can help.  I am starting with sandwiches.

 1) The classic--PB & J:  To make it Better use whole grain bread, natural peanut butter or organic jelly.  To make Best add multiple elements.


2) Bagel and Cream Cheese: The Sweet Boy doesn't love many sandwiches only Jelly (see above) and now we have started adding bagels and cream cheese as a lunch.  To make it Better use a whole grain bagel or mini bagel or organic cream cheese.  To make Best use both!

3) Hummus and Cucumber Wraps: These are Already Better as the hummus is made with chickpeas they are in the Already Better category as they are a legume and I consider that like a whole grain.  To make Best add home grown/farmers market or organic cumbers, and a whole wheat wrap. 

4) BLT ala GBB: BLTs are yummy, no doubt about it.  To make Better use whole grain bread, home grown or organic tomatoes or organic bacon.  To make Best use multiple elements.  Want a healthy twist...use one of the mayos blended with olive oil.

5) Tuna Salad: To make Better use whole grain bread, organic mayo or farmers market onions.  To make Best add multiple elements.

Enjoy the Best lunch box food!


Grilled Pesto Salmon, Lentils and a Wine Review

Running Daddy loves cedar planked salmon and with the weather turning cool on a gorgeous early fall night, tonight was the perfect night to grill salmon, veggies and cook up some lentils Good Better Best Food style.


Lentils are new for me, but they fit nicely into the Good Better Best lifestyle  Already a whole grain they are Already Better.  Here is how I cooked them:

-1 shallot
-1 Tbs olive oil
-2 cups or so of chicken stock
-1 cup of lentils

Heat a sauce pan and add the olive oil.  Chop shallot and then add to the olive oil, saute until tender.  Add lentils and saute for about 1 minute.  Add about 1 cup of stock at a time, turn down heat and simmer until tender about 20 minutes.  Add stock as necessary.

Since the lentils make this alreader better, to make Best add farmers market shallots or organic stock or both.


Since we cook the salmon on a cedar plank, there is not a lot that needs to be done to add flavor.  We used wild salmon which made this Already Better.  Typically when we grill salmon all we do is add about 2 Tbs of commerically made pesto to the salmon before grilling.  The pesto gives it a mild seasoning and also helps keep the fish moist.  You can make Best by making your own pesto with basil from your garden or the farmers market.

Cook the salmon on med-high heat for about 15-20 minutes until it flakes easily with a fork.



Tonight we were treated to a great wine by our friends at Wine Chateau  located in New Jersey.  Domaine de L'Olivier 2010 Chardonnay was a lovely surprise.  While I am now a white wine drinker, I typically do not reach for Chardonnay...until now.  This Chardonnay was crisp with only a hint of oak and  nicely paired with the fish and the lentils.  This wine was excellent on a Sunday night at the $10 price point.

If you are in the Metuchen or Piscataway, NJ area, stop into Wine Chateau and see what wine gems they have for you!  http://www.winechateau.com/

Enjoy the Best Food!


First Veggies of the Season-Japanese Eggplant

The Sweet Boy, Running Daddy and I just returned from vacation and had a wonderful trip.  Things have been pretty crazy in the mid-Atlantic due to the excessive heat and the storms last weekend.  We were lucky that we had power but we were gone any way.

Upon returning yesterday we still had temperatures above 100 degrees and I was a little worried about the Good Better Best organic garden.  I think we may have lost our zucchini plant in the heat but I will keep an eye on it.

The good news is that I was able to pick two Japanese eggplants off the vine last night.  (pictured above)  They are a new addition to the GBB garden this year and seem to be doing well.

Tonight I grilled up the eggplant with some yellow squash and zucchini.  It was amazing and went well with our organic grilled chicken and brown rice.  A perfect GBB dinner!

The Japanese eggplant was so good that the Sweet Boy ate about 9 pieces of it!  The small eggplants have a a milder flavor and you can use it up pretty quickly which is ideal for us as I never quite know what to do with a great big eggplant.

Hoping to report in on some additional veggies from the Good Better Best organic garden soon!

Enjoy the Best food!

2012 Good Better Best Organic Garden

The Good Better Best Organic Garden has become such an important and fun part of the GBB Household.  It has given me new challenges and gotten both Running Daddy and the Sweet Boy to try new vegetables.  Just last night Running Daddy told me he never liked tomatoes until we started growing them in our garden.  Sweet boy started eating cucumbers last year when we planted them for the first time.  I call that GBB success.

Every year I say that I am going to get the GBB garden in early....not wait until Memorial Day and every year it goes in Memorial Day...2012 was no exception.  May is super busy for us and this year life got in the way.  So Memorial Day was the weekend to prep and plant the GBB garden,

First up was prepping the GBB garden.   The GBB garden is not a large garden but it is in a great space in our yard.  It gets lots of afternoon sun and is up against the brick wall of our garage.  The brick keeps the area warm overnight.  Running Daddy has been great about moving leaves in the fall into the GBB garden area so that they can decompose over the winter and condition the soil. In addition, when I was prepping the garden I could really tell the areas where the Coast of Maine Lobster Compost had been last year (more on this in a bit!).

Prepped Garden 

As you can see, the rosemary plant that went into the garden in 2009 is still doing well.  Actually it is so big that I really had to cut it back to make room for the other vegetables.  This rosemary plant aka Big Mary really took off in the winter of 2010 when our area had all of snow from Snowmageddon.

Big Mary 

The Sweet Boy and I started a mantra on the GBB garden last year of "Put it in the ground and see what happens."  We have learned what does well and what does not.  Peppers, cantaloupe, and watermelon does not do well.  Cucumbers, squash, basil and tomatoes do well.  Lavender, beans and Japanese eggplant are new this year.

Basil and Japanese Eggplant

Tomato and Japanese Eggplant

Beans in pots, lavender, squash and cucumber

The Best piece of gardening advice I can give you is to plant your veggies in your soil and then spread the Coast of Maine Quoddy Blend Lobster compost around the plant.  I started using this product last summer and it has solved all my gardening problems.  No bottom blossom rot on tomatoes and a garden that produced more vegetables than it ever has.  It was the only thing that I did differently last year so I am sure this was the key.

You can find more about Coast of Maine products here:

I will continue to update you on the GBB Organic Garden.  So far it is looking good.

What did you plant in your garden this year?

Enjoy the Best Food!


Nacho Chicken with Black Bean Mango Salad

This winter at the Sweet Boy's school I donated a Good Better Best Food School Week Dinner Make Over.  I was so happy when the "F Family" bought the week and I was thrilled to be able to put together some of the Good Better Best Food greatest hits for them.  This weekend I made the "F Family" Nacho Chicken and Black Bean and Mango Salad. 

Nacho Chicken

1lb chicken tenders
2 eggs
Tortilla chips
1 package taco seasoning (I used mild McCormick)

Preheat oven to 400 degrees.

Line a baking sheet with foil and spray with either cooking spray or with olive oil in a mister bottle.

Break eggs into bowl and whisk with a fork.

Fill gallon sized ziplock bag with tortilla chips,  Closed bag and crush chips with hands into small pieces.  Add Taco seasoning.  Add more chips and crush if you think you need more.

Dip chicken in egg,  two pieces at a time in the egg and then transfer to the bag with the chips and seasoning.  Close bag and shake to coat chicken.  Transfer chicken to baking sheet.  Repeat until all chicken is coated.

Bake chicken for 12-15 minutes until golden brown turning pieces at half way point.

Already Better Mango and Black Bean Salad

1 can black beans
1 cup frozen mango
2 Tbs olive oil
¼ cup white balsamic vinegar
Sea salt to taste

Drain and rinse the black beans and place in a bowl.
Defrost mango in the microwave until room temperature and add to bowl with beans.
Add olive oil and vinegar.  Salt to taste and serve.

Since the black beans are already a whole grain this dinner is already Better.  To make Best add elements of organic chicken, use organic black beans or organic chips.

I am pretty sure by looking at these photos that the "F Family" enjoyed the Best Food!  Thanks for supporting our school!

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Dijon White Wine Salad Dressing-A Good Better Best Simply Good Recipe

I decided to include some recipes that are not a whole meal but can be used to make all types of Good Better Best dishes...I am calling them Simply Good.  This salad dressing is amazing and so easy

Because I am growing increasingly weirded out by salad dressing and all of the unpronounceable ingredients in most commercial dressings.  I am trying to make salad dressing as much as possible.  Here is a new one that I came up with that is so yummy.  I think you could even use this on grilled chicken, fish and vegetables.  Last night we used this as a basic salad dressing.

2 Tbs low fat mayo
1/2 cup olive oil
1/4 cup Dijon mustard ( I used Trader Joe's)
2 Tbs white wine
1 clove of garlic
sea salt and pepper to taste

Place all items in a blender and blend until smooth.  I used my Magic Bullet to do this and it was a snap.

Enjoy the Best Food!

Earth Day 2012-Good Better Best Organic Garden Planning

Today being Earth Day, and a rainy one at that, I am thinking a lot about the Good Better Best Organic Garden 2012.  I had great success in 2011 for the first time ever in our garden so there are some things I am going to repeat and some new things to try.


-The number one thing I am going to use again is the Coast of Maine Lobster Compost.  This product totally changed my garden for the Best.  I used it for the first time last summer right when I put my vegetable plants in and I have never had a garden like I did last year. 
http://www.coastofmaine.com/soils-quoddy.shtm %20l

-I think I am going to grow tomatoes, yellow squash, peppers and cucumbers again.


-Running Daddy is talking about creating raised bed this year to improve the growing conditions in the Good Better Best Organic garden.

-I am thinking about moving the rosemary plant as it is really starting to take over the garden.  I am amazed at how well this little bush has done, but  think I need to find another spot for it.  It needs to be trimmed back and I have also told all the neighbors that when they want rosemary they can open the gate and cut away at any time!

-I think I will also add zucchini to the garden this year.  Running Daddy really like yellow squash but the Sweet Boy prefers zucchini...let's do both.

-While listening to Morning Living, as I do every morning, on the Martha Stewart Channel on Sirius, Betsy this host mentioned that you could grow both peas and beans in pots.  First I am not a fan of peas but I tried to grow beans about three years ago in the regular garden and it did not really work out.  I just did not have enough room.  I think I am going to try beans in larger pots this year and see what happens.  As you know the Sweet Boy and I now have a motto about gardening...put it in the ground and see what happens!


-I am going to skip the watermelon.  I just did it for the Sweet Boy and I don't think we have the right type of soil.

Looking forward to hearing what you are going to grow in your garden!

Enjoy the Best Food!

Pink Slime

Yeah, you have heard about it on the news, and now it is time for me to write my Good Better Best Food post on...Pink Slime.

Last year I was on a business trip for my day job.  I ate dinner and settled into my hotel room to watch the season premier of Jamie Oliver's Food Revolution.  On this first episode, I learned about pink slime and this had a big impact on me.  I knew after watching this clip I know I needed to find a new way to buy our ground beef. www.youtube.com/watch?v=wshlnRWnf30

This clip is not for the faint of hearts but it was something that was so important I added a new element to the Good Better Best kitchen...farm raised.  I had seen the South Mountain Creamery trucks around and knew of people who got their old fashioned bottled milk there, so I checked out their website.  I learned they also sold meat...including ground beef and poultry.  I sent them an email and asked if they used the pink slime process...they said no and I was sold.  http://southmountaincreamery.com/home.php

There are several great things about South Mountain.   They have great products.  They will deliver them to your doorstep.  Their ground beef prices are also pretty much in line with the grocery store prices but at South Mountain you can be sure there is no pink slime.  If you are in the Washington, DC metro area check them out.  You will not be disappointed. 

So the pink slime is gone from the Good Better Best kitchen...and in my opinion it should be gone from all kitchens including schools.  If you want to know more about pink slime....I heard all I needed...check out this NY Times article from 2009.  http://www.nytimes.com/2009/12/31/us/31meat.html?pagewanted=all

Enjoy the Best Food,

Pasta and creamy tomato sauce with a kick

This  Good recipe is a rich and creamy tasting pasta but without all of the belly busting ingredients.  It is a perfect vegetarian meal and a great addition for a Meatless Monday.  Go slowly with the red pepper...you want a little kick but not too much!

2 teaspoons of olive oil
3 cloves of garlic
3/4 teaspoon of salt
1 14oz can of diced tomatoes
Pinch red pepper flakes
1 lb penne or rontini pasta
1/4 cup half and half
6 tablespoons evaporated nonfat milk
1/4 cup Parmesan cheese
pinch of black pepper

Bring a large pot of water to boil and add salt.  Once the water boils add pasta and cook until al dente.

In a large sauce pan heat the 2 teaspoons of oil and add garlic.  Cook over low heat until the garlic browns, about 2 minutes.  Add salt, tomatoes and red pepper.  Bring to a simmer, reduce heat and simmer for about 10 minutes.

Add the cream and evaporated milk and simmer for another minute.
Once the pasta is cooked, drain and reserve about 1/2 cup of the pasta water.  Add pasta back to empty cooking pot and then add sauce.  If the pasta and sauce mixture seems dry add a little bit of the pasta water until the right consistency. 

Stir in Parmesan and serve.

To make Better use whole grain pasta, organic half and half or organic Parmesan.  To make Best add in multiple elements of whole grain pasta, organic half and half and organic Parmesan.

Enjoy the Best food!

Already Better Chicken White Chili

We had a little bit of snow overnight, basically a dusting but today was cold and wet.  Perfect chili weather!  I personally love white chili, it is just a great twist on ultimate comfort food.  The chickpeas make this Chicken Chili "already Better" because the chickpeas are a whole grain.  This chili is great with a salad, tortilla chips and a nice glass of Sauvignon Blanc.

1 medium onion chopped
1 clove of garlic minced
1 Tsp ground cumin
1 Tbl olive oil
2 15oz cans of chickpeas, drained and rinsed
1 4oz can of chopped green chilis
2 skinned and boned chicken breasts cut into small cubes
1 1/2 cups of chicken broth

Toppings: cheddar Jack cheese, sour cream, hot sauce

Preheat oven to 350 degrees.

Cook first 3 ingredients in hot oil in saucepan over medium heat until tender.

Combine onion mixture, chickpeas and next three ingredients in a 2 1/2 quart casserole dish.

Bake, covered at 350 degrees for 1 hour or until chicken is tender.

Top with cheese, sour cream and add hot sauce as desired.

The chickpeas make this dish already Better, to make Best use organic chicken or chicken broth.

Enjoy the Best Food!

A Good Better Best Food New Year

Happy New Year Good Better Best Food readers!  I don't know about you, but Running Daddy and I feel like all we did was eat from Halloween on, and while it was fun...it's time to start fresh.

I personally love New Year's Day.  I love the idea of a whole New Year and a clean slate.  I also love New Year's Day because Running Daddy and I met on New Year's Day eight years ago!

Many people resolve to eat healthy or lose weight as a New Year's Resolution.  If Good Better Best Food can help in any way let me know!  I can help you:

-Make-over a recipe
-Help you stock your pantry with healthy food
-Come up with healthy lunch box ideas for your kids
-Help you get dinner on the table in 30 minutes or less
-Simplify your grocery shopping

Just send me an email, leave a Facebook comment or leave a blog comment and have your family and friends do the same.

Good Better Best Food is totally focused on healthy eating made quick and easy. Remember, it all starts with a Good healthy recipe, to make Better add in an organic, whole grain, farmers market or home grown.  To make Best in multiple elements of organic, whole grain, farmers market and home grown.

What are my Good Better Best Food New Year's Resolutions?

-Two week detox of eating only protein and veggies, so sugar (Day 1 went very well)
-Keep eating the Good Better Best Food way
-Keep working out at lunch as I have been 2-3 days per week
-Update the Good Better Best Foods blog at least once per week
-And Running Daddy and I have the same New Year's Resolution every year...drink more champagne!

Happy 2012!  Enjoy the Best Food!
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