Yummy things

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Yummy things
Random musings on happenings in my kitchen and my life, in Durham, NC


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About me
Hi! I'm Lindsey.

I'm a health educator, like to run at a slow, but steady pace, teach group fitness classes, and do my best to keep up with my family that's spread across the country. In the midst all of that, playing in the kitchen is one of my favorite stress relievers and creative outlets, so this blog chronicles some of my favorite cooking and baking adventures, but in the process it also tells the story of the rest of my life.

Like many people in the Triangle area, I'm a transplant. After spending the first 21 years of my life in the midwest, I've been settled in North Carolina for seven years. One of the things I love most about the area is the diversity of local farms, farmers' markets, and great food, so I follow lots of local food happenings, but I also keep up with my fair share of Midwestern favorites.

If you like what you find here, feel free to drop me a note and email Yummy things. I'd love to hear from all of you out there!
Sun Aug 28

Summer bounty

I know you wouldn’t be able to tell it from this blog recently, but recently we’ve been enjoying loads of wonderful summer produce. 


Creamy pesto pasta with tomato vinaigrette

It took a while for me to get back into my cooking stride after Hazel started to go to daycare and I started my new job, but suddenly, I’ve realized that I have managed to get back to home cooked dinners and brown bag lunches most every day of the week.  It’s not always fancy, but it’s hard to go wrong at this time of year. 


Quinoa and corn salad

I love the tomatoes that come off the vine so juicy and flavorful, and as you can tell, I throw them on top of all sorts of dishes.  The quinoa salad was one of my favorite things in a while.  So many great flavors!  And all very healthy.  Well, except for the few slices of bacon that I added in.  But it was less than one slice per serving.  Totally worth it, I think. 


Southwestern corn chowder

Tomatoes, plus corn, peppers, cucumber, basil…it’s all delicious at the end of summer.  Plus, all of these dishes are equally good reheated for lunch the next day.

The corn chowder was inspired by Simply in Season, a wonderful little cookbook organized by season, before that was so popular. 

Southwestern corn chowder
Serves 4

Saute 1/2 cup chopped onion, 1 cup chopped red bell pepper, and 1 minced jalapeno in 1 tablespoon olive oil until soft.

Add 2 1/2 cups corn (cut from 4 cobs) and 3 cups chicken broth.  Bring to a boil, then reduce to a simmer.  Cook for 10 minutes. 

Slightly pulse with an immersion blender, or remove 1 cup of vegetables with 1/2 cup of broth and place in belnder or food processor to blend until smooth and then return puree to soup pot. 

Stir in:
1 tomato, seeded and chopped
1 can of black beans, drained and rinsed
6 oz. package of southwestern seasoned cooked chicken strips, chopped to bite size pieces
Stir and heat for 1 additional minute. 

Squeeze juice from 1/2 lime into soup.  Top with 1/4 cup fresh cilantro, chopped.