I’m a fan of potato recipes and I find these Kartoffelknödel (literally “potato balls”) to be both really fun to eat and extremely easy to make. They’re kind of bland on their own but they go exceptionally well with any type of cream sauce (in the picture it is a mushroom cream sauce) or alongside a very gravy-laden meat meal and they might even be fun to put in a thick cheese soup for some texture and chew.Continue reading
I love lasagna as much as the next person but it is a production. Sometimes you just don’t want to put in the effort but you still want something that is vaguely lasagna-like and this fits the bill really well. You don’t have to use ground meat (I used ground chicken) but if you skip it I’d definitely add some lentils just to round out the soup. Also the original recipe had a genuinely distressing amount of cheese and I’ve cut that down to about 1/3 in this version and I couldn’t imagine adding more but you do you.Continue reading
Originally I was supposed to use white beans in this soup but I only had chickpeas on hand and those worked just fine. When I made this a second time I did use the white beans which were just as good but I also chopped the chard much finer which is my best suggestion otherwise this absolutely delicious soup is not to be missed. I wouldn’t skimp on the heavy cream it is what takes the soup over the top. I found this soup to be too filling for extras but no one would complain if you made a nice bread with it I’m sure.Continue reading
The recipe so nice I made it two weeks in a row. This is a really super simple tear and share style bread which is basically savory cinnamon rolls. If you weren’t in the mood to make your own roll dough you could probably substitute ready made pizza dough as well. The original recipe called for a spicy masala paste but all I had on hand was harissa, I imagine any fairly dry sauce or paste like pesto would do but even a savory jam would probably be nice.
Spicy Cheese Rolls
I was looking for a beanball (or a “meatless meatball” if you prefer) and found this recipe could be baked and that’s just about my favorite way to make things because you don’t have to fuss too much. What I will say is that you should be careful about how much bread/flour/filler you add because these can get a little heavy if you add too much binder but otherwise they’re really pleasant especially when served on top of pasta with some tasty red sauce.
I guess this is a recipe but it’s more of a vague idea I had when I accidentally ordered too many plums. I originally stored the plums in the fridge and when they got a little less enticing to eat I decided they could become a baked good instead. This is very much a throw together recipe, you can adjust it to make as much or little as you like. You can make the streusel style topping I used or make an oatmeal topping if you prefer and it’ll pretty much turn out nice either way. I would recommend it for a rainy day with too much fruit.
If you’re not British you might not be familiar with the concept of fool which is usually a kind of puree fruit dessert. This parfait was inspired by a Christmas fool using fruitcake posted to the BBC but also didn’t really fit the definition of “fool”. In the end it’s basically a chocolate cake with fruit and whipped cream in a glass and you can call that whatever you like but the name “fool” is cute for a dessert so it’s fine if that’s what you want to call it. I used this chocolate cake recipe which takes about 5 minutes to throw together but feel free to use store bought cake or your own favorite chocolate cake.
Technically you don’t have to roasted the squash before you make this soup but the flavor is much richer if you do and it’s easier to cut squash up if you roast it first. You can absolutely used pre-cut squash and roast that also. This soup is a real warm winter treat and can be topped off with crushed nuts, breadcrumbs, or grated cheese. Paired with a nice roll or a salad it can easily be a full meal.
Creamy, salty, umami bomb which makes a really exciting dinner in about 15 minutes. I made my own udon for this dish but you can easily use store bought udon or any pasta noodle (fettuccine would work just as well honestly). You can use a variety of mushrooms or just regular white ones if that’s all you have on hand. My only suggestion would be to start light with the miso so that the dish doesn’t get overly salty.
Miso Mushroom Pasta
I know it’s been a while but 2020 is certainly been a ride so I’ll try to keep thinking moving along quickly either way (for the -10 people who will ever see this anyway). I don’t usually post what I consider to be no-brainer recipes but this is such a simple “recipe” that it starts to fall into the lifehack category. Basically you cook chicken breast in the oven and you make a sauce using 2 ingredients one of which is a jar of roasted peppers. Don’t throw out of the jar though! Use it to store your leftover sauce for even easier dinners for the next 2-3 weeks. I served this with some rice cooked with spinach and spices as a full meal.