These lentils are easy to make, can be made in advance, and are super healthy! Score! You can definitely just chop all the veggies and then throw everything together while preparing a different dish. It’s a great Sunday activity. For some reason, this Ina recipe was never on her show (according to the Food Network site), but it is in one of her cookbooks, which I own, and you can also find it online on her website. I made it vegetarian so we can use it with any type of meal. Continue reading
Ina Garten usually makes roast chicken for Friday night dinner. When she decided to make a traditional Jewish meal of brisket, she made rugelach for dessert. It looked delicious. There was a small problem with the recipe, though! It was very dairy. She used two sticks of butter and a package of cream cheese to make the dough. For a Shabbat dessert, this is not okay. Luckily, Toffuti makes some pareve cream cheese that you could substitute quite easily.
I finally got Ina Garten’s new cookbook! It took a while, especially because I pre-ordered it on Amazon. Turns out, shipping during Hurricane Sandy got kinda iffy, and it just never showed up. Thanks to Amazon’s amazing customer service (once I figured out where to find it), they overnighted me a new copy! Yay! After looking through the recipes, and weeding out the very unkosher ones, I decided that a one-pot pasta dish was the perfect first recipe to try. Why? Because we love pasta! Because Richie loves pasta. Because It reheats easily on a weeknight. And because sausage is something I don’t cook much, so I thought I’d give it a try.
Genius! Instead of plain old boring croutons, make grilled cheese and cut it into cubes for grilled cheese croutons. Makes the classic winter meal a little fancier and is completely amazing, especially if using fresh mozzarella, which I did.
People think that risotto is hard to make. And it is, but only if you use one of those recipes that has you standing over the stove mixing the wine and chicken stock and adding ladlefuls each time the liquid is absorbed. One of my favorite people ever, Ina Garten, just makes her risotto in the oven. So easy! Especially if you have homemade vegetable broth in the freezer, like I always do.
I’ve been on a veggie burger kick lately. They’re just so easy to heat up for lunch. Served on a homemade bun, or on top of a big green salad, they make the perfect midday meal. And while I love store bought ones, they’re expensive and full of preservatives. So I have a repertoire of different veggie burgers in my freezer and pull out whichever one I’m in the mood for. It’s a good system, I suggest trying it.
We love cauliflower! And eat it many different ways. Of course, it’s always delicious just roasted with some olive oil, salt, and pepper. But this cheesy and oniony dish is simple, toasty, and not much harder than just roasting. It’s a great side dish that’s become a staple in our house. Continue reading
I love the taste of roasted garlic. And the smell. So, when years ago I heard of this crazy 40-cloves of garlic chicken, I knew I had to try it. And I did. Very early into my marriage. The problem? My husband hates garlic (how crazy is he?!) and did not like this chicken. Turns out, he’s not a big fan of chicken, either. So I didn’t really get the chance to make this much. Continue reading