Quarantine cooking is well under way at our home. As much as I am missing my favorite sit-downs in Albuquerque, it's been so much fun getting back in the kitchen and cooking for my family. Being in the kitchen is something that nourishes me, and nourishment is all we can seek right now.
I encourage you during this time to explore and experiment. Food brings people together. The kitchen and dining table are where some of the best family memories are made. Take time to be with these moments. They won't be here forever.
I hope you enjoy these taquitos as much as my family did.
May your home be filled with aromas of love and nourishment,
Change of seasons has finally arrived. It's actually cool enough in Texas to need a light sweater for most of the day. Of course, this means that vata season has already started, or will start soon depending on where you live. And, we all know what the means! My favorite fruits and veggies are finally here: persimmons, hearty squashes, root veggies, pumpkins, pomegranate, any other "p" vegetable/fruit you can think of.
I naturally start craving warm, hearty, soupy foods. I've learned that it is my body's way of telling me to start slowing down, take time to breathe, nourish and care for your body.
It's amazing how our body's internal environment can harmonize perfectly with what is going on outside, if we allow it to. All we have to do is stop and listen.
With all of that being said, I made this super fantastic fall harvest soup yesterday for my family. It was simple, warming, and just what we needed for a cozy Friday night in. Enjoy this amazing one-pot soup, with minimal effort, and only 15 minute prep time!
As a quick side note: I used our Instant Pot to make my soup in, but you can very easily use a Dutch oven, crock pot, or any other big pot you like.
Enjoy this super yummy, simple, and extra nourishing meal.