Favorites

Good for Me (leftovers are good for a few days)
Chicken with Olives
Baked Cauliflower with Farro
Smoky Sweet Potato Black Bean Casserole
Lemon Rosemary Chicken Minestrone
Peanut Noodles
Wheat Berry Salad with Citrus and Feta
Warm Lentil Potato Salad
Simple Chickpea Curry
Enchiladas
Rice Bowl
Shakshuka
Simple Carrot Soup
Sweet Corn and Squash Fritters
Potato Squash Goat Cheese Gratin
Pioneer Woman Chili
Chicken Tikka Masala
Learn to Stir Fry: Chicken Recipe
Pasta with Spinach and Italian Sausage
Spring Vegetable Gratin
Spinach Stir Fry

Good For Company

Salads
Kale Salad with Goat Cheese and Dried Cherries (side)
Vietnamese “Green Papaya” Salad
Canteloupe Salad with Fresh Mozzarella
Napa Cabbage and Kale Coleslaw with Creamy Miso-Ginger Dressing
Obsessively Good Avocado and Cucumber Salad (for a meal, serve with pita)
Zucchini and Carrot Salad (side)
Fried Egg Salad
Pickled Cabbage Slaw
Beet and Citrus Goat Cheese Salad (side)

Mains (Vegetarian)
Simple Chickpea Curry
Enchiladas
Pupusas
Rice Bowl
Gnocchi
Potato and Goat Cheese Frittata
Potato Squash Goat Cheese Gratin
Tostadas with Smoky Sweet Corn Hummus
Simple Carrot Soup
Take Out Style Seasame Noodles with Cucumber
Spaghetti with Mascarpone, Lemons and Ricotta
Sweet Potatoes and Spinach Chilaquiles
Charred Cauliflower Quesadillas
Thai Stuffed Sweet Potatoes
Roasted Cauliflower with Olives, Currants and Tahini
Sweet Corn and Squash Fritters
Stir Fried Lo Mein
Peanut Noodles
Seasoned Tofu
Toasts with Roasted Squash, Maple Syrup Caramelized Onions and Ricotta
Crispy Fried Egg – With a slice of toast, this can turn any of the lighter salads into a meal!

Mains (Meat/Fish)
Pioneer Woman Chili
Chicken Tikka Masala
Learn to Stir Fry: Chicken Recipe
Pasta with Spinach and Italian Sausage
Split Pea Soup
Grilled/Stovetop Salmon

Sides, Breads
Mashed Potatoes
Baba Ganoush
No Knead Bread
Spring Rolls
Roasted Grape and Olive Crostini
Skillet Cornbread
Seasoned Tofu
Sweet Corn and Squash Fritters

Sweets
Cobbler
Fudgy Brownies
Memom’s Peanut Butter Pie
Gingerbread
Mexican Wedding Cookies
Pie Crust
Pumpkin Pie
Buckeyes
Pumpkin Muffins

Drinks
Pumpkin Spice Latte

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Pizza Beans

This is a delicious casserole dish. It does take a little longer than you’d think, because you have to saute the veggies for 10 min, then add some stuff, then simmer for another 10 mins, then put the whole thing in the oven for 15. In addition to chopping, grating cheese, etc.

1. Added two boxfulls of organic spinach from Aldi and some leftover chopped yellow potatoes that could have been added to the veggie saute no problem.

2. You could also use two cans of beans instead of the 1lb the recipe calls for (I used white beans rather than the larger ones in the recipe).

3. I used the large stainless steel saute pan for the whole thing, stovetop to oven.

4. Next time just buy pre-grated mozzarella. It’s just going to melt on top and it’s so much easier.

5. The only issue with portioning out leftovers is you have to be careful not to get all of the cheese in 1-2 tupperware containers since it tends to stick together.

pizza beans (cookbook preview!)

Spanish Potato Salad with Chickpeas

So good! Also very easy to make. I kept the skins on the potatoes for nutrition and served with white rice. The dressing is so delicious.

Substitutions I made given what I had on hand:
I used small-ish potatoes from Aldi instead of fingerling potatoes.
Red wine vinegar instead of sherry
Dried thyme instead of oregano
1/4 tsp Aleppo pepper
Cherry tomatoes instead of larger ones
White onion instead of red

Things I’d do next time:
Toast the spices! It wouldn’t take much longer and I think it would made this even more delicious.
I’d use two small or one large container of cherry tomatoes.

https://www.washingtonpost.com/recipes/spanish-potato-salad-chickpeas/16052

Curried Lentils

Another Julia Tershen delight.

This turned out absolutely flavorful and delicious. I think it’s the ginger plus toasting the spice in the beginning. It also comes together pretty fast, you just have to let the lentils cook for a while but that’s hands off.

I made a huge batch with a mix of red and green lentils and threw in all of the veggies in my fridge since I’m about to leave on a trip. Having it with yogurt is worth it. Yum!

Braised Chicken and Leeks

Julia Turshen, Small Victories.

This chicken was juicy delicious and the recipe is super versatile (with suggestions for alterations in the book). I would make it again for sure.

But, it did take forever–butchering, seasoning, and browning the chicken probably took a good 45 minutes (brown in 2 batches with 8 minutes for each side = 32 mins of browning), then you have to cook for another 30 minutes. I might try just using skin on breast or thighs next time to skip the butchering part. Though there is something satisfying about using a whole chicken.

It also suuuuper smoked up my apartment, I had to open a bunch of windows. Make sure to close the bedroom door to cut down on your clothes smelling like chicken the next morning:)

Finally, it all comes out a bit brown since the chicken is brown and the leeks go from green to brown during the cooking process. I added in some carrots, but some more color would be nice. Something to think about.

Cold Noodles with Miso, Lime, and Ginger

I loved this! So refreshing but also filling. The most time is taken up preparing the veggies.
Next time:

1. Double the sauce recipe.
2. Veggies: added 2 shredded zucchini, a cucumber, and shaved carrots
3. Ribboned Omelet: This was surprisingly easy and delicious. Though after 4 days I think the salad was past its prime from the eggs, so eat this up sooner.
4. Could add in some crunch: toasted sesame seeds, roasted peanuts, etc.

cold noodles with miso, lime and ginger
sesame soba and ribboned omelet salad

3 Ingredient Stovetop Mac & Cheese

Delicious and so fast! And you can throw in whatever veggies you have lying around. I used up some green pepper and cauliflower I had, plus added some frozen peas.
1. Double the recipe. It only makes 2 servings.
2. If using, heat up and add frozen peas at the end. If you add them frozen to the mac and cheese, they get overcooked and turn a gross green color. For leftovers, just add the frozen peas directly to the tupperware containers.

http://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html

Chicken Pelau

From Small Victories, page 176.

This was awesome! It turns into a thick, flavorful, and delicious rice and chicken dish. I didn’t have sweet paprika so I used smoked, and I also added in some cauliflower that I sauteed with the rest of the veggies (you can add a whole standard size cauliflower, it’s not too much). Yum! And I use butter beans because I couldn’t find black eye peas.

Baked Cauliflower and Farro

Wow, this was incredibly delicious! It’s also very easy to make, though it took me about an hour start to finish. It’s easy to prep as you go, chopping the cauliflower while the (quick cooking) farro is cooking, grating the cheese while the cauliflower is sauteing, etc. Also, I made it all in the large stainless steel skillet. A few more notes:

1. I added some chopped spinach and white beans.
2. Cut back on the salt. I added some to the cauliflower while it was sauteing, and some of the caper juice ended up in the dish, so maybe avoid doing that next time but keep the same amount of salt the recipe calls for.

crusty baked cauliflower and farro