November 15, 2014

Orange Glazed Turkey

by Marjan

All year long, my pallet and I are on the search for a new recipe to dress up Turkey Dinner. Last year as soon as I finished carving my turkey and served it, in the back of my mind I kept wondering: ‘What will I do next year?’ Check out some of our past years posts for recipes.


Not to worry friends, I found a wonderful marinade and glaze that will not only make your turkey look and taste more scrumptious, but also have all your guests thanking you once again for an amazing feast! Sweet and sour orange glaze, accented with lime zest and chili flakes, will give your roasted turkey an explosion of flavor that will hopefully counter the effects of tryptophan!

For the side dish, never mind the boring green beans or the traditional brussels sprouts forced into a marriage of bacon for flavor. My medley of roasted miniature squash, zucchini and heirloom tomatoes dressed up in lemon zest, garlic and parsley infused olive oil will make fans out of carnivores, the young and old. This is an easy recipe that will bring elegance, flavor and color to your turkey dinner.

May your gathering be filled with beloved family and friends joined to celebrate blessings of health, peace, love and happiness. This is my wish for you!

Happy Thanksgiving

November 1, 2014

Guest Post: Hollyhock Bean Soup

Time for another guest post. We are honored to have the lovely Jocelyn of the Inner Interior here on Savorychicks today. We've been following Jocelyn and her great insights and reflection on mindful living for a while, and even though we have not yet met in person, she's become sort of a friend. With days getting cooler, her simple soup recipe is just what we need. We hope you enjoy it as much as we do.

Hollyhock Bean Soup
by Jocelyn Hefner

This soup carries special meaning for me since it was just what I needed at a rather challenging time in my life. I never knew a soup could change my day the way this one did on that chilly day in Chicago but every time I make it I am reminded how sacred food can be. Hollyhock is sort of my home away from home in the backwoods of Illinois. A retreat so to speak, a place I go to spend time exploring my inner life with my mentor. This soup somehow blends in seamlessly with all the other warmth that is in abundance at Hollyhock.


Along with beans and tomatoes, ground turkey meat makes this soup extra delicious and adds in a little extra protein, too. The simplicity of the recipe is what keeps me coming back for more every single time. There are no spices, just salt and pepper.

For 4 servings you will need:

1 cup of kidney beans
1 cup of pinto beans or garbanzo beans
3 cups of diced tomatoes
olive oil
1 clove of garlic
medium onion
salt and pepper to taste
some ground turkey (optional).


I add one chopped onion to a pan with a clove of chopped garlic and let it simmer in olive oil until tender. The fun part is adding the beans and tomatoes and watching them marry with the vegetables until they are swimming in what is the first stage of creating this soulful soup. Next I add the ground turkey and allow it to cook all the way through. Cover the pot and let it simmer away for one hour. If you need to make it quicker then leave the pot on medium for 20 minutes and all will be fully cooked.

This simple recipe can be adapted to fit your needs and desires easily and I invite you to play around with it over this chilly season. When the days are crisp and clear there is nothing better than to out on some comfy clothes and wrap up on the sofa with a bowl of hot bean soup. Oh, and for added deliciousness parmesan cheese grated on top is great!


I hope you enjoy this and thank you for inviting me to share!
Jocelyn


October 18, 2014

Parachute Chicago

by Sun


My favorite eating place has been changing quite often nowadays. When I declare on one restaurant to be my favorite, that belief doesn't seem to last for more than 1 or 2 years after going back two or three times.

That's how hard it is to achieve consistency with food! After letting the whole world know that one certain place is the best in town, it's not a good feeling to take back your declaration, but it needs to be done.

I have returned to Parachute 4 times now and I'm glad to tell you that the food is as good as the first time!!! I like Parachute for many reasons. Naturally, the food is the key, but it also has a cozy and creative atmosphere, brilliantly but casually brought to light by the organic interior space design which repurposes materials not usually seen.

We love the wall-long cabnite-shelves, made old speakers from the 1970s which individually are a bit ugly, but together make quite a statement, and they actually work. There is long rectangular lamp (made out of compressed plywood) that continues over the bar and communal table and work as the main lighting of the entire dining room. Even the curtains are made of parachute fabric. Nothing is overly stated or calls for attention here. Everything just feels right and down to earth.

Beverly and John are a husband and wife team. Beverly worked in Chicago's premiere restaurants and competed in Top Chef - an American reality show.


Having your own restaurant seems to be her natural next step. I met them at a friend's party a couple of years ago. Back then, their plan was to open a Korean street food inspired restaurant in the South side of Chicago but obviously the plan changed completely regarding the kind of food and location.
Parachute is a fusion of Korean and International cuisine. The location is little further on the North side. For me, It doesn't matter where the restaurant is. I'll drive for good food wherever it is!


If you are in the mood to taste something you haven't tasted before parachute yourself down to Parachute and be delighted!

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