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
Rice Bowl
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

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
Rice Bowl
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

Fudgy Brownies
Memom’s Peanut Butter Pie
Mexican Wedding Cookies
Pie Crust
Pumpkin Pie
Pumpkin Muffins

Pumpkin Spice Latte


Spaghetti With Chicken and Bell Pepper in Sherry Lemon-Cream Sauce

This was pretty good, lots of different flavors coming together, but I think I could have made it better. It’s also pretty fast (40 minutes including cleanup).

1. Bought an 8oz container of heavy cream. It was plenty.

2. Added some chickpeas that needed to be used up instead of chicken. It was pretty good, but I should have pan fried them first. They were a little soggy. Would probably turn that way eventually anyways even if I did pan fry them.

3. I forgot to buy shallots, so I used some red onion I had on hand.

Next time:

1. Don’t forget to deglaze with the sherry before adding the cream (I added the cream along with the sherry).

2. Use shallots instead of red onion.

3. Try white wine instead of sherry?

4. Don’t overcrowd the pan with veggies. Also maybe try the wok? Worried about using the cream and removing the patina.

Fish en Papillote

I had this at Martine’s in France many times and I always wanted to try it. It was easy and delicious! Also very versatile for veggies, fish and flavor combos.

1. Watch this video for how to deal the packets. The recipe itself offers pretty useless instructions.


2. More flavor! Try with more onion, maybe some fresh dill (for a greek-ish variant), white wine. I had some thyme that had dried out that was the most dominant flavor, so make sure to add in a strong flavor to avoid being bland. A cajun variant would be delicious too.

3. I overcooked the fish ever so slightly. It wasn’t done at 12 min, but it was overdone at 15. try 13-14 next time.

Excited to try other things en papillote as well!

Two Ingredient Nutella Brownies

I had high hopes for these guys, but they were okay, not really my kind of brownie. I like super fudgey, undercooked brownies, and I don’t think that can be a achieved with this recipe. It seemed like a waste of Nutella to me, because the Nutella flavor wasn’t very strong. I’d rather just eat a Nutella crepe or straight up Nutella. I ended up frosting them with some leftover Nutella, which improved them (how could it not?), but I wouldn’t make them again.


Pan Fried Catfish

While I was home I had the most delicious, perfectly crispy (but not too greasy), creamy pan fried catfish. I wanted to try it out for myself.

It came out okay, but tasted a little “muddy”, which I discovered isn’t uncommon for catfish. I covered it up by squeezing some lemon on the fish before eating, but I found some other potentially better solutions. I’m going to cut the remaining filet I have in half tonight and try two different methods:

1. Salt water soak.

2. Buttermilk soak (I bought the real stuff).

I’ll soak them for a couple of hours each.

I’m also going to try a combo of these two coatings:



A few other advisories:

1. Don’t use the white frying pan. I think things may have come out weirdly because of this. Use the cast iron skillet.

2. Use cornmeal (not the corn grits you usually have on hand…).

UPDATE: Use the saltwater! HUGE difference! I soaked it for 1.5 hours, but I bet a half hour would do.

Had trouble keeping the batter on the fish this time. Maybe try egg or something next time?


Skillet Cornbread

Yum! This was so good. I did my usual watered down yogurt milk substitute and it worked perfectly. I didn’t know we had cornmeal on hand, so I substituted by adding fewer corn grits and increased flour. It did turn out slightly too crunchy with the grits, but I think adding a tablespoon or two in place of some cornmeal would be delicious. We had some Crisco of unknown origin that needed to be used up (recipe call for Crisco), so I followed the recipe and used Crisco but I’m sure this would be delicious with butter too.

I think this would be great to bring to a dinner at someone’s house, too (skillet and all would be a nice touch).

Update: The second time I made it, I overcooked this guy at 20 minutes (the baking time min). Keep a close watch! Also, putting it on the table in the skillet seemed like a good idea, but duh the skillet is hot, so not the most practical idea.,

Recipe: http://thepioneerwoman.com/cooking/2010/10/skillet-cornbread/