So you thought I was finished with sharing Indian recipes with you? Think again! I was only taking a break. This Indian flatbread is easy to make and hard to ruin, because it’s a yeast-less bread! So if you’re scared of yeast, this is the bread for you.
Did I mention it’s “fried” in ghee?
My husband loves Brussels sprouts. Problem is, he always eats them the same way: cut in half and roasted. Boring! So when I saw a recipes for Israeli (pearled) couscous with brussels sprouts and chick peas, I decided to try it. I would see if Zeke would actually eat couscous, and have a more original way to eat his favorite veggie. Continue reading
Have you ever had tinga before? I hadn’t until I made this. Basically, it’s shredded meat in a tomato-chipotle sauce.
I made these one Sunday to have dinner ready for the next day. Actually, that same Sunday I spent a lot of time in the kitchen. Do you ever do that, spend a lot of time in the kitchen on Sundays? I bet you do. I like to prepare for the week ahead, that way my time in the kitchen on weekdays after work is significantly diminished.
I am always boring when it comes to fish. I always make salmon or tilapia, and don’t often vary the recipes. Well, the first time I saw Ina make this fish, I knew I had to try it. But I didn’t. And then I saw the episode again, and I remembered how badly I wanted to try it last time. And then I saw it yet another time, and still I hadn’t made it. Well, come one random Wednesday night, when I just didn’t know what to make for dinner. And Stephanie wasn’t helping, but she knew she didn’t want anything with tomato sauce (she had red sauce two nights in a row) or meat (since she had meat the night before). Fish it was! And I racked my brain trying to think of some easy (I was cooking in my mom’s kitchen with limited resources) yet delicious fish recipes I heard of recently, and immediately looked this one up. Continue reading
I have been really into Asian flavors lately, and I have started to keep white miso paste in my refrigerator to make quick miso soups for those nights that I don’t feel like cooking dinner. This is even better, because you know what else I always have? Carrots! And onions! And sesame oil. You really can’t skip the sesame oil in this recipe, it magnifies the deliciousness of the soup.
I love making lasagna for company. It’s not so easy, but it’s something that can be made ahead of time, making the day-of much easier to handle. This lasagna is a little different and “dressier” than the classic cheese-and-tomato-sauce or meat-and-tomato-sauce kind. Plus, it is a nice filling main dish! We all really enjoyed it, and I’m glad I made the entire box of lasagna noodles and made a little extra of this for the freezer. That’s right, lasagna is a great freezer food!
We have a baby foodie in the house! He’s older than 6 months, which means we are thinking about food. And although right now he survives only on breastmilk and single veggies, pretty soon he’ll be sharing family meals with us. Which is why when he was born I had to buy Tyler Florence’s new baby food cookbook Start Fresh. First of all, Tyler Florence is awesome. Second of all, I love people’s takes on what babies should eat. He thinks baby’s first food should be baby carrots (the real kind, not the cut and bleached processed kind). Continue reading
This side dish is so easy, and I love peas. The best part? You can make it all year long, since it’s great with frozen peas. If it’s springtime and you want to bother with shelling fresh peas, feel free, but I find that frozen ones are just fine.
The smell of caramelized butter and sugar is definitely a great way to start your morning. Mix that with chopped apples and fluffy batter, and you have this apple pancake, which isn’t like any pancakes I’ve ever made before.
Can you tell that I like soup? It’s a warm, wintry way to add a vegetable to your dinner, and leftovers make the perfect lunch alongside a simple sandwich. Ever since I watched Mario Batali make broccoli soup (and it looked so easy!) I knew I had to try it. Someone recommended the recipe for broccoli soup from Chef at Home, thickened with oatmeal, and I knew I had to try it for a few reasons. 1. I never had soup thickened with oatmeal, and I wondered how it would taste, and if it would really make it thick enough (could’ve used more), 2. Oatmeal is good for milk production and it’s always nice to add it to dishes when I can, 3. We like finding gluten free recipes, and oats, unlike chunks of day-old bread, make this soup gluten free. Turns out, we like broccoli soup! Continue reading