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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This is a great way to use up plums and can probably be used with plenty of varieties of fruit, especially other stone fruit like apricots and peaches. This is a one bowl recipe that comes together so easily I made it with one hand when I accidentally grated my thumb and had to be extra careful about my left hand for a week. This cake has a mild, sweet flavor that contrasts perfectly with the tart plums, and texture like a cream scone making it perfect for an afternoon tea or coffee snack.
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I’m not the sort of person to tell you that you have to make bagels. Commercially available bagels aren’t particularly good but if you live near a bakery that makes fresh bagels the odds are that they’re going to be cheap and fairly good but if you can’t get bagels or happen to live in a place where they’re not particularly available this is an easy recipe which produces really good results for a home kitchen. You can rest these overnight but I’ve found that I personally like the sweet spot of about 4-6 hours in the refrigerator (at 12 hours these start to deflate for me, your results may vary). Luckily the recipe doubles easily and already made bagels last for up to 4 days without any taste or texture difference. If you can’t find molasses most sweet stuff will suffice: honey, brown sugar, and even dark corn syrup will all produce a crisp outside texture with a chewy inside – just how I like my bagels!
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This is a delicious Iranian stew with the flavors of pomegranates, walnuts, saffron, and other spices that takes about 3-4 hours to come together but it is well worth it thanks to the richness and depth of flavor that it produces. This is a show stopper for a dinner party or other get togethers and it’ll definitely be something that your friends and family talk about for years to come. I make my own pomegranate molasses and walnut paste because they’re not available where I live but feel free to use commercially available shortcuts if you can!
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This recipe is fairly simple meatloaf made from ground turkey that comes together with only a few minutes of actual work but it tastes really great and also stays well in the fridge or freezer once cooked. This loaf is kept moist with lots of vegetables but it still holds together solidly enough that slices of it can to be used for sandwiches. You can play around with the flavorings, vegetables, and glaze to create your own personal masterpiece.
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A set it and forget recipe this takes time but practically no effort to produce delicious and flavorful chicken that is perfect with a nice pile of rice. I always store the leftover sauce and use it to make stir fry. I used only drumsticks the first time but I would actually recommend bone in thighs or a mixture of pieces in the future and to just adjust the cooking time slightly depending on the size of the pieces.
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These aren’t too much work and will produce muffins with pretty good nooks and crannies for a great side dish with breakfast or a nice base for a sandwich. The only downside is that the batter needs to be made at least 3 hours ahead of time but that also means you can make the dough the night before and simply bake them in the morning. I baked mine on the stove in a cast iron pan but you can bake them only in the oven if you do not have a good heavy bottomed pan.
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This recipe is basically a Greek staple but I had never heard of it. Saltsa Kima is basically Greek style of Bolognese. It has cinnamon, cloves, and allspice making it sweet and spicy. It is also the basis for Cincinnati Chili which my husband particularly loves. It’s a pretty unique flavor and like Bolognese it’s extremely easy to make as it just takes time not work to come together, so it’s good for a weekend or a slow day.
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I was finally able to find reasonably priced firm tofu in the store so I’ve been trying out more tofu recipes lately and this is the winner by a large mile. It’s super easy to make, you can customize the sauce in a lot of ways, and it comes together with only one bowl and one pan. You can use fresh vegetables if you prefer but I love recipes where you don’t have to chop anything because some days you just don’t have the energy. I don’t love tofu but in this recipe it’s pretty tasty and it’s a nice change of pace every now and then.
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This is a great breakfast recipe or even a lazy hot summer afternoon. It’s basically a savory cake (as the name implies) that you can customize any way you want. I put cheese and vegetables in mine but you could easily add any type of meat or nuts or anything else your imagination wants as long as it is chopped thinly and not watery. It rises but not much so if you want bread-like slices you’ll need a narrow pan not a loaf pan. This is good plain or with a bit of butter or cream cheese and would be really nice at a tea party too.
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