Welcome back and happy belated LBD and to say our goodbyes to the summer, white pants (I still believe in wearing other white things), tomatoes, zucchinis and August by Taylor Swift.
I am definitely ready for fall and autumnal things, but I am not a big fan of the fall flavors (pumpkin, cinamon, etc.); so to me, fall means soup season! Before diving into the countless of soup recipes, I’d like to tell you what I ate the past 2 weeks and some exciting spots that I’ve tried out. Hope you enjoy!
Swedish meatballs pasta
Viva IKEA🇸🇪!
INGREDIENTS:
1/2 a bag of IKEA meatballs
1 small onion, chopped
2-3 cloves of garlic, chopped
3 tbsps of butter
1 tbsps of all purpose flour
1/4 cups of milk
1/4 cups of chicken broth
1 cups of frozen spinach
2 tsps of Dijon mustard
12 oz of pasta, cooked per instruction
Seasoning: worcestershirere sauce, salt, and pepper
INSTRUCTIONS:
In a sauce pan, melt the butter and add the chopped onion follow with a pinch of salt. Sauté until it is softened.
Add in the AP flour and toast until it turns golden, and follow by the milk slowly while stirring to emulsify and distribute the flour evenly.
Stir in the chicken broth and IKEA meatballs at around medium heat.
Season the brothy sauce with a couple of dashes of worcestershire sauce, a few pinches of salt and pepper (taste as you go), and mustard. Give it a taste before adding in the spinach.
Let everything simmer for about 30 mins or until the meatballs are cooked evenly.
During the 30 mins, cook the pasta according to instruction.
When everything is done, spoon the pasta and sauce into a shallow bowl. (Optional: top with feta cheese and some parsley)
Eggs in purgatory
One last really good tomato recipe at the cusp of summer. I followed this recipe by Carla Lalli Music from Bon Appétit. My recommendation to further pimp up this dish by adding Calabrian chili and feta cheese to add into the sauce.
Serve with rice or a nice slice of sourdough!
Carne asada bowl
I followed this recipe from Tiktok and just stick with the usual toppings— rice, salsa, pico de gallo and corn. I used a piece of skirt steak which was a little tough for my liking; so I’d recommend using something like a sirloin would be more tender.
Empire Café
A nice breakfast spot in Montrose that I’ve been eyeing for quite a bit, but never made the call. Well, I made my dream into a reality a few weeks ago to eat at Empire for brunch and it was wonderful! I ordered a migas and some coffee which came out within seconds, and the patio was oh so nice. Highly recommended!
Thank you for stopping and sticking around. Happy almost fall and let’s get ready for soup season <3