This very simple Italian flatbread is just made from zucchini, onion, and flour and it has a dense chewy texture that makes it a great side dish that is perfect for dipping in soup. You can add some garlic or herbs or sprinkle a little cheese on top towards the end of baking to give it some punch but otherwise it’s a nice replacement for crackers or bread because it kind of sits in the valley between those two things.
Continue reading
This is a delicious and comforting dish that is made with things I always have on hand (mostly spices, potatoes, and yogurt) but it does take a little bit of babysitting and foresight since the potatoes have to be boiled ahead of being fried. If you boil and peel potatoes the day before though this is a pretty quick and easy dinner. You can serve this with naan or rice and a salad or pickled vegetables to round it out into a full meal.
Continue reading
Just a simple and fantastically bright soup that takes advantage of some early spring flavors especially fresh peas, lemon, and fresh herbs. I really love the pearl couscous in this soup because I don’t usually put couscous in soup but they’re very bouncy and fun and give the soup an interesting texture. This is a great way to use up leftover bits of a whole chicken dinner to make it into something new and exciting for the rest of the week. Don’t forget to pair it with your favorite rye roll or crusty bread.
Continue reading
I’ve never been to a Gregg’s or had a sausage roll before making these but obviously wrapping up a kind of meatloaf mix into a little puff pastry form is going to be delicious. I encourage you to add a lot of spices to your taste since the recipe as written is a little bland (you’re supposed to dip these in sauce or ketchup I suppose) but it also means this is a great starting place for customization. Also the amount of puff pastry you need may vary, I had some leftover mixture which I formed into chicken patties and made burgers with (you could also roll it and bake some meatballs alongside the rolls). I would encourage you to take the time to brush on egg wash and puts seasoning or seeds on top because it really does make it look perfectly dainty.
Continue reading
Since I can’t buy paneer here and I haven’t really had a lot of success making paneer that doesn’t immediately fall apart on contact with things I jumped to make this halloumi curry when I saw it. It seems obvious in retrospect to replace paneer with halloumi but sometimes the most obvious things mean that we overlook them. This is a very satisfying curry with a creamy, spicy base. Next time I will probably add some spinach and maybe do a base with some red peppers just to up the flavor. I added more spices to it since I skipped making the tarka but I just did it with my heart so I haven’t included them in the recipe, sorry!
Continue reading
This extremely easy one pot wonder can be made into a perfect week night meal by prepping the vegetables earlier in the week or using a bag of chopped frozen vegetables and a can of already cooked lentils. Since this is made of shelf stable ingredients and possibly frozen vegetables its great for making a meal when there’s little left in the house. Swap in any vegetables you have and spice to taste and this makes pasta stretch about twice as far as it would plain.
Continue readingI’d never had Jojo potatoes until I moved to Seattle and then I forgot they existed for 10 years but actually they’re really good and easy to make. I’m sure the original ones are fried but this baked version is easier and just as good. You simply shake wedges of potatoes in flour, fat, and spices and cook until the inside is fluffy and you get jagged flavor edges that really hold on to sauce well. Definitely worth the very minor extra effort it to shake up your oven potato routine.
Continue reading
This is a fantastic meal that can be prepped ahead of time so that it only involves dumping some things is a pot and coming out with a delicious, spicy, tangy soup on the other side. I make this at least twice a month because it’s just so satisfying. You can customize the vegetables to your personal taste but you need mushrooms or tomatoes if you want it to have that extra umami in this meatless version. The tom yum paste I buy (from Lobo) doesn’t have shrimp paste so this dish is vegan as well!
Continue reading
These chewy, coconut-y snacks are not at all like the macaron you’re probably thinking of but they’re also kind of unlike most cookies or other snack foods also. These actually taste best the next day but you can start eating them the moment they cool. They’re traditionally a Passover treat but good basically any time. Since these have whipped egg whites in them they puff to nearly two times their size in the oven so that’s something to keep in mind when you shape them.
Continue reading
I’ve actually been making this pumpkin sauce with pasta for almost two years and figured it might finally be time to post it. You can use any type of squash or pumpkin and then adjust the flavor but personally I like red kuri squash (sometimes called Hokkiado squash) quite a lot for this sauce. You can easily make a large batch of this and freeze the sauce in cubes or in a large tub for future use as well.
Continue reading