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.
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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.
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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.
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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.
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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.
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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.
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These scones are extremely squash / pumpkin forward and deeply savory so they’re perfect as a side for soup or with some tangy soft goat cheese or cream cheese. I put pumpkin seeds inside of them to give them a little bit of textural interest but feel free to replace that with walnuts, sunflower seeds, or even dried cranberries would be interesting. Since these are scones they come together extremely quickly in one bowl so they’re perfect for a slow morning brunch but you can also make them ahead and they’ll stay fresh for several days in air tight container.
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A very simple and hearty chicken stew that is especially good with bone in dark meat cuts of chicken. This stew is cooked long, low, and slow and results in a very gravy-like stew with just enough flavor from onions and seasoning to make it hearty. This is in the Zambian style so serving with it nshima (corn meal porridge) and repu (collard greens) is traditional but you can make any type of carb side and vegetable want and it makes a really satisfying and mostly hands off meal if you have the time, perfect for a weekend dinner.
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This is a homey and simple dish that is basically a cheese and potato stew. While a lot of Bhutanese food relies on many chilies this is only uses a few to flavor the dish with just enough heat to give it a light, almost sweet flavor. I found this dish very humble and simple but unfortunately that also meant it isn’t very flashing or tempting. I boiled it down a little more I think it usually is (as it seems to be served pretty watery) and added a little less cheese and found myself wishing that it had a little bit more flavor. I think this is an interesting template I might play around with in the future for how to cook potatoes though and its so easy that you should try it for yourself as well to taste a little bit of Bhutan at home.
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