Hella “Good” Soup (chickpea, farro, spinach)

In the next few months, you might see the recipes at Butter Is My Jam take a slight turn. No worries, butter is, and always will be my true jam, but I started a fitness program with some friends (BodyBack – woo!) and the nutrition component is pretty major. I hate the term “diet” because it sounds like something temporary and dumb. The guidelines are pretty simple – eat more real food, eat less fake food, and don’t eat so much dang sugar. It hasn’t been too hard – I truly love vegetables and whole grains and the good stuff, my main issue is that I also really love hollandaise, pasta, and Reese’s peanut butter eggs. So basically, you might see a few less indulge-y desserts and a few more healthy, filling meals that your grandma would be proud of.

Speaking of that, my grandma is particularly fond of this soup – every time I make it she tells me how much she loves it and how good it must be for you. It’s probably not quite as healthy as her famous vegetable soup, but this one’s quick, easy, and really filling. This recipe usually serves about 5 adults, 2 kids, and leaves enough leftover for a lunch or two. It refrigerates well, but note that the longer it sits the more the vegetables and farro soak up the broth – you may end up with a really dense soup. It’s no big deal, add a little water or broth if you prefer things soupier. Also, if you’re dieting  making healthy lifestyle changes, it’s a filling, nutrient-dense, low-calorie meal.

Also, if you’ve never cooked with farro, you’re missing out! It boasts many of the same nurtitional stats as quinoa, but offers a great chewy, nutty texture. We love it! I use the Trader Joe’s 10 Minute Farro, but refer to your package details to see how long you need to simmer. I cook it directly in the soup, but if you’re worried you could always cook the farro according to package directions and add it already cooked. This soup is also vegan (dairy/meat free!).

Chickpea, Farro, and Spinach Soup

1 swirl olive oil

1 medium onion

3-4 carrots

3-4 ribs of celery

3 garlic cloves

32+ oz vegetable broth

28 oz can diced tomatoes

15 oz can chickpeas

1 tsp dried basil

1 tsp dried oregano

1 cup dried farro

2 cups fresh spinach (whatever you have, I’ve never actually measured, but like half a bag – 5-6 handfuls – follow your heart!)


  1. Dice the onion, peel and chop the carrots, chop the celery, and peel and mince the garlic cloves. In a large pot (I use a dutch oven) heat a swirl of olive oil over medium high heat. Add the onion, carrots, and celery, stirring to soften all of the vegetables.  Once soft, add the garlic and cook for a minute or so.
  2. Add the tomatoes with their juices, drain and add the chickpeas and pour in 32 oz of vegetable broth. Stir everything together and season with the basil, oregano, and a little salt and pepper. Bring the mixture to a boil.
  3. Once boiling, add the farro and cook until they’re edible, but not quite done (usually about 10 minutes for me). At this point if things are looking a bit hearty, feel free to add a few cups of water or broth to loosen things up. Turn the stove down and add the spinach a little bit at a time, making sure to stir in each handful so it doesn’t make a big clumpy mess.
  4. Let the whole thing simmer for about 10 more minutes, taste and add seasoning as needed, and serve.


Broccoli, goat cheese, and sun-dried tomato pasta

Some nights I like to try new, exotic, fancy dinners with a million ingredients. Recipes that require me to watch a YouTube video or two, mess up every dish in the kitchen, and listen to pronunciations to make myself sound legitimate. I love to cook and I thrive on new challenges and techniques.

That said, sometimes at 6:30 it is just not possible.

Sometimes at 6:30 I’ve been up for too many hours with hyper, obnoxious children and am only running on leftover coffee fumes. Sometimes I come in from yard work or playing with kids in the yard and barely have time to wash my hands before jumping into cooking because all of my grannies come over for dinner on Tuesday. Sometimes I’ve been breaking up sibling fights and getting whacked with cars and have dried cheerios stuck to my pants and just need to make something so easy that I can do it AND send kids to the naughty chair at the same time. Sometimes the kitchen is already a disaster and I have a sink full of dirt, a dishwasher full of dirty dishes, and a barbie convention taking place on the counter. Tonight ALL of those things happened, and I made this pasta.

Also, it has 5 ingredients and they’re mostly in the title, so you can remember them even when a 4-year-old uses your grocery list to spit something gross into and you’re racing through the store with a screaming toddler who stuck his complimentary magic pop (sucker) in his hair and thus can’t lick it and you have to pee so bad because you quit drinking diet coke and replaced it with iced tea, which causes you to always need to pee.

So basically this dinner is cheap, easy, fast, requires only a few dishes and ingredients, and has vegetables in it so you can just serve it without any pesky sides or anything. It’s also vegetarian and grandma/kid friendly.

Broccoli, goat cheese, and sun-dried tomato pasta

Serves about 6

6ish cups of fresh broccoli (about 3 heads)

3-4 large cloves of garlic

1 lb dried orecchiette pasta (you could easily use bowties, too)

8 oz jarred sun-dried tomatoes (TJs makes an 8.5oz jar, I just use that)

6 oz goat cheese

Salt, pepper, olive oil

  1. Preheat the oven to 400°, and bring a large, salted pot of water to boil for the pasta.
  2. Chop the broccoli into bite-sized florets and peel the garlic cloves. Toss the broccoli and whole garlic cloves with a little olive oil, salt, and pepper, arrange onto a baking sheet, and bake for about 15 minutes.
  3. Cook the orecchiette according to package directions (10 minutes or so). When you drain the pasta, reserve about a cup of the pasta water. Chop up the sun-dried tomatoes if they are whole, if they come julienned just grab a glass of wine and pretend to be busy.
  4. When the broccoli and garlic are done, roughly chop the roasted garlic. Heat a large skillet over medium high heat and pour in about a tablespoon of the sun-dried tomato oil. Cook the garlic in the oil for 30 seconds or so, then stir in the broccoli and the sun-dried tomatoes cooking it all together for about 5 minutes.
  5. Stir the cooked pasta and the broccoli mixture together in a large bowl. Crumble the goat cheese on top and stir to melt the cheese in. If the mixture is too dry, add in some of the reserved pasta water to loosen it up (I typically add in 1/4 to 1/2 a cup). Season with S&P to taste.

Prosciutto Asparagus Hash with a fried egg

Lately, making a pan full of rich goodness and then frying an egg on top of it is kind of my thing. I love fried eggs – the runny yolk, the temperament, the way it oozes into everything – it’s perfection. This hash also contains only items I love. It takes about an hour, but the hour is really easy and cleanup is minor.

This meal does NOT serve more than 4. It is, in fact, ideal for 3.


Prosciutto Asparagus Hash

4 ounces prosciutto

1.5lbs potatoes (I used yukon gold, but red would be fine here, too)

1 onion

1 bundle of asparagus (no idea how big these are, but they always come in a rubber band)

4 eggs

3-4 ounces goat cheese

3 green onions

S&P, olive oil

  1. Slice the prosciutto into small pieces and fry them in a large skillet over medium/high heat for a few minutes until crispy. Pull them out with a slotted spoon, leaving the rendered fat in the pan. Hide the prosciutto somewhere so you don’t eat it all while cooking. Dice your potatoes into 1-inch pieces. I chose not to peel mine, because I like things rustic and lazy.
  2. In that same pan, add a little olive oil if needed, and toss in the potatoes.  Season them with salt and pepper and let them start to brown. Chop the onion while you’re waiting. After about 10 minutes, add the onion in and continue to brown until they’re not quite done, but close, about 15 minutes more. Keep turning them every few minutes so they don’t burn or stick.
  3. While you’re waiting on potatoes to brown, because it takes forever, cut off the woody ends of the asparagus and chop them up into 1-inch pieces. Crumble up the goat cheese and finely chop up the green onion.
  4. Toss the asparagus in and let it cook in for another 5 minutes with the lid on, then add the prosciutto back on and let it all get nice and hot.
  5. Crack the eggs on top and let them cook on top of the hash. It takes about 5 minutes, but I gauge doneness by when the egg whites are opaque.
  6. Serve with crumbled goat cheese and green onion. Make sure everyone gets an egg.


Adapted from Smitten Kitchen

Pizza Dough

Making dough is definitely in my top 3 favorite cooking tasks (the bottom 3 tasks include cutting raw meat, cutting up whole pineapples, and slicing watermelon).  The rising, punching, and kneading process is so very manual – a job where you really have to just dig in and get your hands dirty.  Some doughs are easier to work with than others and pizza dough is one of the easiest to work with and handle.  It’s easy, there are only 5 ingredients, and it always, always turns out great.

This dough is suitable for calzones, pizza baked in the oven, and, my favorite, grilled pizza.  It’s a relatively small recipe – it would comfortably feed a family of four, but usually for my crew of 6-8 I double it.  You really only need 2 hours start to finish, but if you happen to make it 4 hours ahead of time, that’s fine too (just add another raise).  If you make too much, it’s easy to freeze – just roll it into a ball, coat with a thin layer of olive oil, wrap in plastic wrap, and stick it in a ziploc bag.


Pizza Dough

1 TBSP yeast

1 TBSP sugar

1.5 cups warm water

1/2 tsp salt

3.5 to 4.5 cups flour

1. In the bowl of a stand mixer, stir the water, yeast and sugar together and let sit for about 10 minutes.  When the yeast is bubbly and foamy, stir in the salt and begin adding flour, 1 cup at a time, until combined.  I typically use about 4.5 cups, but depending on humidity you may need less or more.  Once the dough begins to pull away from the sides of the bowl, I add about a half cup more and then let the mixer knead the dough at medium speed for a few minutes, just to make sure all of the flour is incorporated.

2.  Manually form the dough into a ball – if you find it sticking to your hands excessively, consider adding a bit more flour.  Transfer the dough into a greased bowl, cover it, and move it into a warm spot to rise (in the wintertime I turn my oven to warm and then turn it off and allow my dough to proof in there).

3. After 45 minutes to an hour, when the dough has doubled in bulk, punch it down, reform into a ball and allow to rise again.

4. 45 minutes to an hour after the second rise, when the dough has doubled to tripled again, punch it down and roll out to your desired size.  I find that this dough requires ample flouring to avoid sticking to your rolling pin and surface.  You could also freeze the dough at this point.

If you plan to grill your crusts, spray each side with olive oil and place the crust directly on the grill.  Once the first side is done, flip the crust and quickly arrange the sauce, cheese, and toppings to your liking.  Remember that grilled pizza is highly artisanal and traditional aesthetics do not apply.

Monday Salad

Have you ever sat down to relax on Sunday evening and had the realization that the only vegetable you’d consumed in the entire day was an onion ring?  Weekends in our home are notorious for eating food that has more taste value than nutritional value.  We get out of our normal schedule and sometimes end up drinking coffee for a few hours in the morning and then going out for a few thousand calories worth of Tex Mex and calling it a day.  Often weekends are when I have time to get serious baking done.  Sometimes we spend an afternoon at the food truck park.  Regardless of how our weekend goes, by Monday I’m yearning for healthy food.  During the colder months I make soup and during the warmer months we have salad.  While we don’t specifically focus on “Meatless Monday”, we only eat meat a few times a week and usually not on Mondays unless I happen to have a few extra grilled chicken breasts in the fridge.


I also grocery shop and meal plan on Mondays and a big salad or soup is a great chance to clear out the previous week’s uneaten produce.  This particular salad evolves every single week in our house based on grocery sales and the contents of my fridge.  I’ve included a few variations, but unlike baking a cake, a salad is very imprecise.  Use what you have and what you like.  This version of the salad feeds conservatively 8 people.  It’s huge.  We have a big family and I like leftovers, but consider halving if you don’t want salad for days.  Grab your cutting board and your best knife – let’s go!


Monday Salad

1 head lettuce (I prefer romaine, but iceberg or spinach will work, too)

1/2 head of purple cabbage

1 head broccoli

3-6 carrots or a large handful of baby carrots

1/2 pint of cherry tomatoes

3 green onions

1 package ramen noodles

1/2 cup sunflower seeds

1/2 Tbsp butter

1 can chickpeas OR 2 grilled chicken breasts



1/2 cup oil (coconut, canola, vegetable, whatever.  I use Mediterranean blend, which is a grapeseed/olive mix).

1/3 cup rice wine vinegar

1/2 tsp salt

1 Tbsp brown sugar

1/2 tsp sriracha or tabasco

1. Finely chop the lettuce and cabbage to make the base of the salad, arrange in a large, shallow bowl or platter.  Dice the broccoli, discarding the stems, and green onions and arrange on top.  Peel and dice the carrots, scatter on top.  Half the cherry tomatoes and finely chop any other vegetables you have (radishes, celery, cucumber).

2. In a small frying pan, melt the butter and with the ramen noodle package still sealed, use a mallet or meat tenderizer (or your hand, whatever) to crush the noodles up.  You CAN open the bag and chop it up, but it creates a mega mess.  Discard the “flavor” pouch.  Pour the crushed, uncooked noodles and the sunflower seeds into the pan and toast for a few minutes until golden brown and fragrant.

3.  Either drain and rinse your chickpeas or finely dice or shred your chicken breasts and add to your salad.

4. In a small jar, combine all salad dressing ingredients and shake until combined.  Drizzle the dressing over the salad and serve.  I layer my salad on a platter so I don’t need to toss it – we just scoop straight down to get everything.  If you’re using a bowl, definitely toss your salad.  If you’d like to add any sliced avocado or cheese, I recommend adding it to bowls individually – the dressed salad will save just fine for about 48 hours without those ingredients.




Italian Chopped Salad

I attended a local university for my second two years of college and lived at home.  While a lot of college students would hate living with their parents and teenage brothers, I tend to look back on those days very fondly.  During that time my youngest brother (who was 10-11) had a music lesson every Thursday night across town and my parents, my other brother, and I would ride along (in a minivan, natch), go shopping during his lesson, and then eat at a local Italian place, Joe’s.  The food there was a no-nonsense baked pastas and pizza, but the real standout was their signature salad – The Joe’s Salad.  It was one of those salads so rich in cheese and meat that it could hardly be classified as actual salad, but so delicious that you couldn’t stop eating it.

So, when I found this recipe it went on my menu immediately – and will be repeated often in the coming months.  A dinner salad is one of my favorites in the summer because it requires no cooking – you don’t get a hot kitchen from oven/stove use, and since the meal itself isn’t warm it has a cool, refreshing taste.  I feel like I’ve run about 10 degrees too hot since 2011 since I became pregnant for the first time so anything to avoid heat in the summer is excellent.  Give this salad a try – like all salads, customize it to fit your needs and preferences.  As always, I prefer to serve the dressing on the side so the leftovers don’t become soggy.  Also, I bought a half pound of both the salami and provolone, expecting to use it all, but it was too much.  You could get by with 1/4lb, but I thought 1/3 pound was about perfect.

Italian Chopped Salad

serves 4 to 6 as a complete meal

for the salad:

1 large head of crunchy lettuce (I used romaine, but iceberg, radicchio, or some combination would work)

1/2 of a red onion

1/3 to 1/2 pound of salami

1/3 to 1/2 pound of provolone cheese

1 pint cherry tomatoes

a handful of pepperoncini (or banana pepper) rings

1 can chickpeas

for the dressing:

3 cloves of garlic (or 2tsp garlic powder)

1T dried oregano

2tsp salt


juice of 1 lemon

1/4 cup olive oil

1/4 cup red wine vinegar

1. Chop the lettuce, finely slice the onion, and dice the provolone and salami into bite-sized pieces (I had them sliced thick in the deli, then cut them into small ribbons.  Cut the tomatoes in half and arrange all of the chopped salad ingredients into a large bowl.  Top with the drained and rinsed chickpeas and pepperoncinis.

2. To make the dressing, smash the garlic cloves, oregano, and salt together with either a knife or a mortar and pestle.  Combine with the other dressing ingredients and serve.  I typically put my dressing in a jam jar so I can shake it to combine, but whisking works fine, too.


Chopped Chicken Salad

As summer comes upon us, the weather gets warmer, and I want to spend more time in the pool and less time in the kitchen, I find myself craving dinners that are refreshing, easy, and still filling.  Salads with protein are one of my favorite ways to get in some vegetables and a hearty dinner without spending hours over a hot stove.  This chopped chicken salad makes a ton – so if you are only serving a few, you’ll have leftovers for a few days of lunch.  Alternatively, served with cold beers and a killer dessert, it’s great when you have company, too (it’s beautiful to serve).  It’s also one of those meals that you can mix up the ingredients on based on what you need to use up in the fridge – the cabbage and carrots are a must to me, but any other crunchy vegetables would work well, too.  I use finely diced grilled chicken, but any leftover protein would work (shrimp. beef, even tofu).

I’m also excited to share that I’ll be sharing nutrition information for my recipes.  I’ve been pregnant and/or breastfeeding continuously for the past 3 and a half years, so being aware of my calorie intake is important.  I certainly believe that there’s a time and place for splurges (um, see the cheesecake I posted last month), so meals like this that pack in a lot of protein and vegetables without a ton of calories make for a great hearty lunch or dinner – especially when there’s great dessert to be had.  I hope you enjoy this new feature.

Chopped Chicken Salad

2 grilled chicken breasts

1 small head purple cabbage

3-4 carrots

3-4 green onions

1 mango

small handful of chopped roasted peanuts

small handful of cilantro

for the dressing;

2 tsp garlic powder

1 tsp sriracha

1/3 cup soy sauce

1/4 cup rice wine vinegar

2T honey

1/2 cup peanut butter

2T lime juice

2T sesame or olive oil

2T fish sauce

1/2 cup water

1. Chop the cabbage and finely slice the carrots and arrange in a bowl.  Finely dice the green onions and mango.  Chop the chicken into bite-sized pieces and arrange all in the bowl.  Top with chopped peanuts and cilantro.

2. Stir all of the dressing ingredients together until combined (unless you’re using natural peanut butter, the emulsifiers in the pb will keep it from separating).  Either dress the salad or serve with the dressing on the side (my preference).

Nutrition information:

272 calories for 1/8 of the salad and the dressing.  Note that this does not include the peanuts, which can account for a lot of calories if you aren’t careful.  They aren’t completely necessary, but if you add, say, a tablespoon, you’re adding about 80 calories.  I typically skip them unless it’s dinner and I need some extra protein and calories.

13g fat

10g cholesterol

20g carbs

13g sugars

18g protein