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Girl and the Kitchen

Good Food. Done Right.

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Healthy

How to Cook Basmati Rice (Cilantro Garlic Rice)

Healthy Italian Wedding Soup

How to Cut a Watermelon or ANY Melon

Instant Pot Shredded Chicken (Mexican Style)

Restaurant Style Honey Mustard Dressing

Garlic and Herb Pork Roast…A One Pot Recipe

Russian Meatball Soup – Суп с фрикадельками

Vegetarian Chili with Quorn Crumbles

Russian Green Chicken Soup…Зеленый борщ

Lemon Parmesan Asparagus

30 Minute Italian Meatballs and Vegetable Soup

Honey Soy Glazed Green Beans with Shitake Mushrooms

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Cooking delicious, healthy food for your family doesn’t have to be a chore…

Let me show you tips and tricks from my 15 years as a professional chef to help you save time, money and bring the joy back to your kitchen!

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And sometimes I get to cater elegantly beautiful d

And sometimes I get to cater elegantly beautiful dinner parties for a cozy group of 10❤️
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Yes it’s the season of COVID... but we are used to working in masks and gloves in order for our clients to feel safe!
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Interested in holiday parties? DM for more info :)
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Special shout out and thank to my peeps over at @secondcityprime for always hooking me up with the best products!

Is it lunchtime yet? 🤪 I got my delicious lefto

Is it lunchtime yet? 🤪 I got my delicious leftover turkey and rice soup on the stove already shine lounging in sweats with the kids on the couch.
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I also may or may not be Black Friday shopping on my phone 😹
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Chill out. Grab a bowl of soup, this is the best weekend of the year❤️❤️❤️ oh and go on over to my instastory for the soup recipe 🤪

Thanksgiving is about traditions... . When I first

Thanksgiving is about traditions...
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When I first started doing Thanksgiving ... my babushka would come over and help me with setting up. She would make everything with me and we would talk about how her and my mom used to make things together and how her and I now make those same things together . We would always share a tear at the memory of my mom and her beloved daughter.❤️
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This photo... is one of my favorite photos...my babushka putting on my favorite cream cheese filling into my mushrooms. She even said “don’t take a photograph of my poorly manicured hands” babushka was a true lady throughout. 🥰
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Tradition for me means carrying out the things I did with my mom and babushka. It isn’t always typical... but it’s perfect for my family. Today... my munchkin Charlie made mushrooms with me... and I cried. It was such a perfect moment of bring all the memories from previous holidays back together.🥰
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Happy Thanksgiving from our family to yours... despite the insanity this world has brought us... we have so much to be thankful for❤️

Sexy turkey alert 🤣🤣🤣 . Get ready! For to

Mic. Drop😂😂😂

Do you love squash?!!🥰 Fall means squash time!!

Do you love squash?!!🥰 Fall means squash time!!! And it’s even better when it’s make ahead friendly!
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This is the easiest squash soup!
All done in one pot with minimal ingredients!
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It’s the PERFECT Thanksgiving recipe because it comes together in no time and is actually healthy!!!
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Are you a lover of squash?!

INGREDIENTS

5 cups of butternut squash (cleaned and cubed. *)
2 Honey crisp apples (peeled, cored and cubed)
3 carrots (peeled and cut into large pieces)
2 tbsp honey
1–2 tsp curry powder
1–2 tsp red chili flakes plus more for garnish
1 tsp cinnamon
1/4 cup freshly squeezed orange juice*
4–5 cups vegetable broth
1 tbsp olive oil
1/2 cup coconut milk (the one from the can)
salt and pepper
pumpkin seeds for garnish
INSTRUCTIONS

Preheat oven to 400 degrees
Combine butternut squash, apples and carrots on a baking sheet. You don’t want them too crowded because you want them to be able to caramelize a bit.
Spread them out and drizzle olive oil and salt and pepper on the vegetables and apples.
Bake for 15-20 minutes until soft and lightly caramelized. Make sure to shake the pan a few times while they bake so that no one side gets burned.
Add to a medium sized pot and cover with vegetable broth.
Add curry, cinnamon, honey and orange juice. Simmer for 20 minutes.
Taste for seasoning.
Add contents to a food processor or vitamix. Puree until completely smooth. Feel free to add more vegetable broth or a bit of water to thin it out.
Pour into bowls and take a spoon and add a bit of coconut cream. Swirl it in with the back of the spoon to create an abstract design.
Garnish with pumpkin seeds and red chili flakes.

It’s Monday. . I’m tired and eternally hungry.

It’s Monday.
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I’m tired and eternally hungry.
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So I’m going to leave you with a collage of me eating and drinking on our recent anniversary trip to St. Augustine.
Because... I would rather be there now ❤️
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And in response to everyone questions... yes I eat... A LOT!

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