Recipe: Pull Apart Garlic Bread

January 30, 2020January 28, 2020Leave a comment

I guess the common name for making pull apart bread like this is “monkey bread” but out of all the names I really like “bubble bread” personally. This is a pretty standard recipe for garlic rolls / garlic knots but made into small pieces that make it really fun for a party and to share. This looks like it would take a lot of work really it’s probably only five extra minutes of work to dunk the balls in garlic-butter. If you don’t have a bundt pan then simply place a ramekin in the center of a round tin like I have.

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Recipe: White Bean Soup

December 26, 2019April 23, 2024Leave a comment

You can make this soup extra creamy either by adding more potato chunks and/or by blending as much or as little of the soup as you like. The soup itself has a really simple taste and it pretty satisfying stick to ribs making it a perfect soup for any chilly day. As a bonus it’s made of ingredients that are cheap most of the year and are generally in my pantry so it’s perfect for a last minute meal.

White Bean Soup

Adapted from What the Heck Do I Eat Now?"

Recipe: Cheese Naan

November 21, 2019October 24, 20191 Comment

This is a very quick naan that doesn’t need yeast and takes less than 20 minutes to make from start to finish. It doesn’t quite give you the same exact pillow-y texture that a yeasted dough would but with the layer of cheese (or anything else you decide to put inside) it makes a good last minute attention if you’ve forgotten to prep dough.

Cheese Naan

Adapted from The Kitchen Paper

Recipe: Sopa di Fideo

November 7, 2019January 31, 2021Leave a comment

This soup is really light but filling. It’s basically a tomato soup with noodles but because you toast the noodles beforehand they have this perfect texture with just a bit of bite on the outside. It’s perfect with a nice thick bread or roll. I like texture in my soup so I add chopped vegetables to the base but if you want less work you can simply make this with canned tomatoes and a good instant stock base.

Sopa di Fideo

Adapted from Isabel Eats

Recipe: Cucumber Carrot Sushi Rolls

July 11, 2019April 19, 20191 Comment

These are actually a lot easier to make then you’d think and while it’s a bit like pancakes (your first roll while likely not look great) each roll will keep improving. I’ve never particularly talented with my hands and these come out impressive anyway. The nice thing is that they have no fish or cooked parts except the rice so they can make ahead of time and are great for picnics and potlucks.

Carrot and Cucumber Sushi Rolls

Adapted from All Recipes

Recipe: Oladyi (Yeasted Blini)

April 11, 2019April 11, 20191 Comment

I call these blini (because they’re yeasted pancakes) but I had a friend from Belarus recently tell me that these are call oladyi there and that what I think of as blinz are her blini but whatever you want to call them they’re absolutely delicious and they make the perfect canvas for a variety of toppings!

Oladyi (Yeasted Blini)

Adapted from Luke Thomas

Recipe: Cinnamon Raisin Bread

March 21, 2019March 21, 2019Leave a comment

This is a surprisingly easy recipe with perfect results. I’ve actually made this recipe a few times and incorrectly (!) once and it still came out just right. This bread is great on its own and not too sweet but it’s even better with some jam, butter, or even just a little cream cheese to really bring out the savory flavor of raisin.

Cinnamon Raisin Bread

Adapted from Eva Bakes

Recipe: Ratatouille Risotto

February 14, 2019February 17, 20212 Comments

This is one of those “best of both worlds” type recipes. Combining all my favorite things about ratatouille and risotto until they meld into one extra delicious food is a feat. This is a bit busy as a recipe but the end result is well worth the effort and it certainly makes sure you’ll get your daily dose of vegetables in one sitting.

Ratatouille Risotto

Adapted from Domestic Gothess

Recipe: Potato Croquette

November 22, 2018January 31, 2021Leave a comment

If you ever wanted to eat mashed potatoes as a finger food: this is it. These are perfectly creamy and deliciously cheese filled but in the future I might actually not shred the cheese but instead place a small cube inside each ball just for a next texture change. To make them much easier to bread I froze them before but you bread them right away if you’re impatient. This is great if you have leftover mashed potatoes (though who has leftover mashed potatoes?).

Potato Croquette

Adapted from Jo Cooks

Recipe: Udon Noodles

September 13, 2018November 30, 2018Leave a comment

Udon is shockingly easy to make and without any special tools. It’s less work intensive than making spaghetti and less fussy than any egg pasta and again, it needs nothing more than a rolling pin, 5 minutes of work, and a handful of pantry staples. Works great in a quick soup or dipped in soy sauce on a hot day.

Udon Noodles

Adapted from Steamy Kitchen

Mab Made Food

Mab Made Food: Recipes, Lunches, & Weekly Menu Plans

Category: side dishes