Category: make ahead

Recipe: Chipotle and Bean Chili

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This is a super simple but really hearty chili that can be made with very minimal prep. This can also easily be adapted for any diet. It can be made vegan using vegetable stock instead of chicken stock, and it can be gluten-free by substituting potato starch instead of flour. This is a fairly spicy chili so you might want to serve it with cream, cheese, or some bread but it’s not so hot you can’t just eat it as it is. If you want a thicker chili you can mash a portion of the beans before you put them in the pot as well.

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Recipe: Matzo Balls

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I know there’s so many recipes on the internet for matzo balls and they’ll all create a little different texture but I had a lot of trouble finding one in grams/weight instead of cups which just does not work for me now that I’m in Europe so this is my eventual take on matzo balls. Unlike my grandmothers recipe they only take about two hours to come together also and you’ll get a medium dense but still buoyant ball. You can experiment with flavors but personally I think they should just taste like they do. If you have schmaltz definitely use that but olive oil or vegetable oil also both work.

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Recipe: Cauliflower Tart

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This tart is so good that my cauliflower hating partner willingly went back for seconds. What I will say is that you cannot skip the step where you roast the cauliflower and you can’t skip blind baking the crust which does make this a kind of tedious recipe for a week night but since this will stay in the fridge for a good four days OR you can freeze the pre-baked or baked tart I would suggest doing this as part of a prep or even being a sneaky genius and making two at a time, eating one and freezing the other for the future.

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Recipe: Apple Cinnamon Rolls

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In the original recipe they put a glaze on these and I was about to make one but decided to try one without it and I have to say, they don’t need it at all. These rolls are gooey and spicy and apple-y. I kind of cheated by freezing some local apple slices at the height of apple season to use but probably regular good quality apples will produce something really delicious.

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Recipe: Asparagus Risotto

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This is basically a standard risotto recipe but I really like this one because it makes the risotto green due to adding some pureed asparagus to the liquid. It’s creamy and satisfying and it feels very spring / summer -like because of the color. I would recommend this if you’re tired of your risotto coming out a sort of blah yellow or brown.

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Recipe: Pupusa

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I’ve never actually had a pupusa so I wasn’t really sure how to make these or what they should be like but it did take me two or three tries to figure out how wet the dough should be, how they should be filled, and so on so don’t get too discouraged if your first batch comes out a little interesting – they should still be delicious. This is just a great and quick way to deliver flavor to your mouth and it pairs really well with all types of salsas/sauces and you can fill with almost anything making it really versatile as a starting point recipe.

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Recipe: Tofu-Bean Meatballs

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I don’t eat most meat (just birds and fish) so I’ve never been one of those people who is trying to make exact replicas of meat but I just wanted to find a recipe that made sturdier “meat” balls because they’re just such a useful food and these fit the bill. Just make sure that your tofu and beans are both really wrung out and that everything is mixed well together and these will come out with a texture that is only slightly more delicate than a regular meatball. They also taste pretty much like meatloaf which is a great plus in my book too!

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Recipe: Earl Grey Tea Cake

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I’m a big fan of cakes that are soft and creamy tasty and this one is basically the perfect balance between eating a pound cake and drinking a cup of tea. The original recipe had a fairly heavy amount of other flavors and a thick frosting but I decided to go hyper minimalist with this recipe instead and just added orange peel inside and on top and coated them with a thin glaze so they have a slight extra burst of sweetness to match the smokey tea inside.

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Recipe: Chickpea Soup

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This really hearty and delicious stew is great for a cold day or any occasion. You can make this ahead of time without the noodles and just add them as you’re warming it up (if you’re using thin vermicelli style noodles). This is basically minestrone but with slightly different flavors and chickpeas instead of beans in case you need a little variety in your life.

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