A simple staple that goes with all sorts of foods, this cornbread like most others, whips up in about 5 minutes of work and tastes moist and fluffy and delicious. Perfect with chili, soups, stews, or even as a quick breakfast with cream or jam.
Category: budget
Recipe: Vegetable Stuffed Ziti
This recipe uses extra vegetables so you can use less pasta. It’s really delicious and has a nice pleasing way of making you feel full (pasta, vegetables, and cheese do that though I guess). The best part about this recipe is that it doesn’t take much effort and if you have leftover cooked pasta around it’d be even less effort.
Vegetable Stuffed Ziti
Adapted from Oh My Veggies
Recipe: Vegetable Pancakes
I love these pancakes and they turn breakfast for dinner in to a much healthier prospect overall. You can use store bought mix or any other pancake batter that you like as well as substituting any vegetables you like in to the batter. I like to use carrots and zucchini because they are both mild and a little bit sweeter than your average vegetable though.
Vegetable Pancakes
Adapted from The Kitchn
Recipe: Turkey Chili
I have tried a lot of turkey chili dishes in my day but this one is the perfect amount of vegetables and chili with that strong heartiness and spice to it that doesn’t just make it taste like tomato sauce or a sloppy joe. This recipe isn’t soupy or brothy but instead mostly made of ground turkey and beans which leaves you feeling full after.
Turkey Chili
Adapted from Cherished Bliss
Recipe: Strawberry Rolls with Lime Glaze
Despite it being January if you still have some strawberries frozen from the summer this is a beautiful and deliciously tempting dish. I used frozen strawberries to make the filling but I didn’t thicken it up enough and when I went to roll I lost some of it out the side so make sure that your filling is very very firm and cool before you go to roll.
Strawberry Rolls with Lime Glaze
Adapted from Sally's Baking Addiction
Recipe: Matsutake Soup
This is such a simple soup but it has wonderful flavor and the yuzu and dashi really bring out the best of the mushroom. I added some chili flakes also for a nice spice, this is basically the perfect fall soup. Mild, comforting, warm with just a little zing.
Matsutake Soup
Source: Just One Cookbook
Recipe: Kinpira
Kinpira is basically a style that boils down to “sauté and simmer” so naturally that’s all it is. In this one I used turnips and carrots but any root vegetables sliced thinly will do. This makes a really quick and tasty side dish and a nice way to sneak in some extra veggies.
Kinpira
Adapted from Food and Spice
Recipe: Potato and Fenugreek Stuffed Naan
If you’re like me you probably assumed that even if you could make regular naan (which I do on occasion) that stuffed naan was a bridge too far. This recipe made it super simple and while the original has you grilling them lightly while coated in oil/butter, I actually made these for Thanksgiving so I simply baked them in the oven so I wouldn’t have to babysit a pan. The dough rolls out perfect and not sticky at all. In the future though I think I’ll add some cheese and more spice!
Potato and Fenugreek Stuffed Naan
Adapted from Playful Cooking
Recipe: Cauliflower and Chickpea Coconut Curry
This is such an easy and delicious curry. It is incidentally vegan as well, it’s gluten free, I think it might be accidentally paleo – really it’s good for everyone doing every diet except for low carbs (though you could eat it by itself without the rice and it’s probably good for that too). It made about 6 servings and I was more than happy to eat all of them myself but I did have to share so I see a repeat of this recipe next month!
Cauliflower and Chickpea Coconut Curry
Recipe: Roasted Tomato Soup
This is your very super basic tomato soup. It’s earthy and comforting and warm. I’m always skeptical of vegan dishes but despite not having any dairy (yes, no butter or cream!) the texture of the soup is creamy and thick. I accidentally had a bit of a heavy hand on the red pepper flakes but when enjoyed with a crusty piece of bread the extra spice was just right.