This homemade applesauce recipe is a staple in our house year-round, but especially during apple season. It’s an easy way to use up a surplus of too-soft or overripe apples, and as it cooks, it fills your house with the aroma of fresh apples and cinnamon. That smell is SO cozy on a crisp fall day. On its own, it’d be enough to make anyone a homemade applesauce convert. But this homemade applesauce recipe gets better....
I’ve been making this incredible homemade blue cheese dressing for years and am always happy that I did! You can thin it out for salad dressing or keep it thick for dipping veggies and serving with buffalo chicken hot wings! For more creamy salad dressings, see our creamy homemade ranch, this incredible Caesar dressing, and my favorite green goddess dressing. Key Ingredients Sour Cream and Mayonnaise: I use both for the best blue cheese dressing....
This homemade pasta recipe is our new favorite cooking project! Lately, Jack and I have been spending even more time than usual in the kitchen, experimenting with bread, baked goods, and even okonomiyaki. But we keep coming back to homemade pasta. It’s super fun to make together, and it only requires a handful of basic ingredients. Of course, the fact that it’s absolutely delicious doesn’t hurt either. 🙂 My homemade pasta recipe refers to the pasta maker attachment for the KitchenAid Stand Mixer, which is how we roll out our fresh pasta at home....
If you’re interested in adding more plant-based meals to your diet, lentils are one of the first things you should turn to. These tiny legumes are protein and fiber powerhouses, they’re easy to cook, and they have a delicious earthy flavor that adds to all sorts of dishes. Read on to find my go-to method for how to cook lentils, along with information about different varieties and my favorite lentil recipes....
I have realised over the past few months that all these fancy-shmancy things they sell in specialty stores are very easy to make on our own (yes, I we can also make cinnamon sugar at home, trust me). Also, if you buy one pack of cake flour, you are left with the leftover and then need to go looking for more recipes that require cake flour. Anyway, here’s you can make your own cake flour: Measure out 1 cup of maida or all purpose flour Remove 2 tbsp of flour from it Add 2 tbsp of cornflour / cornstarch instead Sift well (atleast 4 times) Store in a container or use immediately for your cake recipe!...
Cauliflower rice! It’s seems like it’s everywhere and in everything, so I thought I would take a few minutes to “dive deep” on this phenomenon, especially because I keep using it, and now I can just link to this post in future recipes 🙂 So what is it? It’s simply cauliflower pulsed in a food processor until it forms into granules that are about the size of rice. Is it as good as rice?...
Egg whites and Parmigiano-Reggiano cheese transform into a decadent creamy sauce, while egg yolks sit on top ready to be poked with your fork and swirled into the pasta. How to Make Spaghetti Carbonara Pasta carbonara is delicious and surprisingly easy to make at home. To make pasta carbonara you will need: Pasta Bacon Parmigiano-Reggiano cheese Two eggs that have been separated Start by cooking the pasta as well as the bacon until crispy....
Did you catch Tuesday’s post? It was all about Swiss chard, one of my favorite leafy greens. After going on and on about how much I love working with this versatile veggie (and why you should love it too!), I thought I owed you another Swiss chard recipe. So here you are! This lemony Swiss chard pasta is what weeknight dreams are made of. It calls for a short list of pantry ingredients, and it comes together in right around 30 minutes....
A Little About Lemon Confit Lemon confit is a fancy term for preserved lemons. You can preserve lemons a number of ways. In our recipe below, we preserve lemon peel in a mixture of lemon juice and oil. Other recipes call for preserving the lemon in salt and even sugar. You can use lemon confit a number of ways. In the recipe below, we toss some with olives, olive oil and red chili flakes, but that is definitely not the only way to use it....
How to Make Black Bean, Egg and Corn Wraps For the beans, throw a handful of drained and rinsed black beans, some frozen corn and a minced garlic into a little bit of oil over medium heat. Cook everything until warmed through then season with a bit of salt and pepper. Set the beans and corn aside then make the omelet. We usually need two wraps, so make an omelet with two eggs, you can adjust as you see fit....
It’s Tuesday – let’s make mushroom tacos! Of all the plant-based taco fillings out there, mushrooms are one of the best. Meaty, juicy, and savory, they make a taco incredibly flavorful and satisfying to eat. I’ve shared a few recipes for mushroom tacos in the past, but if you ask me, you can never have too many taco recipes in your back pocket. We’ve been making this one a TON lately, and it’s become one of our new favorites....
PinOkra is probably one of those vegetables that people either love or hate. This is not news to the okra-haters but the sliminess, ugh. I disliked okra heartily as a child and while my mom did try to get creative with it (okra aviyal, anyone?), I would still be cranky if an okra dish was on the table. All that said, at some point during my cooking escapades, okra slowly made it into my kitchen....
On Sunday, I wrote all about how Jack and I love grilling halloumi in the summer. I thought I’d follow up that post with an example of how we like to serve the halloumi once it comes off the grill: in these delicious bowls! This recipe is my kind of summer meal – one that’s fresh and flavorful but still plenty satisfying. It starts with a base of fragrant coconut rice and black beans....
I added this spread to sandwiches as my contribution to The Food Matters Project this week. It’s a hummus-like spread that I slathered over little toasts and topped with arugula, cucumbers, and scallions. We ate these for lunch yesterday… and then the leftover spread, well, that just got eaten by the spoonful. I love pestos and spreads like this because they’re so versatile. If we didn’t devour the whole batch in one sitting (I made a half batch – big mistake) I would have kept the extra around all week to put on my eggs, spread over roasted veggies, or snack on with pita triangles....
It’s fall (at least it feels like fall), and I wanted to do something a little bit different to kick off the season. I had these two separate ideas on my list: #1 to bring back the meal prep series that you all loved a few months back and/or #2: Breakfast Taco Week! Then, it occurred to me that I could combine both! So this week is: Breakfast Taco Meal Prep Week!...
This is something sort of different for us. I’ve never cooked mussels before, but when I was choosing a recipe to make from Steamy Kitchen’s new book, I felt like trying something outside my comfort zone. I also knew Jack would never expect this, and I like to surprise him every now and then. Surprise… mussels are so easy. 6 ingredients and about 5 minutes later we had perfectly steamed mussels in a fancy aromatic sake broth....
Somehow we’ve ended up with odd amounts of baking ingredients that are demanding entirely too much space in the kitchen. So we came up with these cookies. We had a ridiculous amount of opened, partially empty bags of chocolate chips, almonds and soft caramel chews. As you can probably guess, those were the ingredients that were thrown in. The base cookie recipe is from Nestle. After adding our extras and a generous pinch of salt, we found ourselves happily sitting in the middle of our living room surrounded in cookie crumbs....
Growing up, my mom packed my school lunch every single day. From the first grade to my first year in college (yes, really)… she would send me off with a well rounded meal. I can remember my first lunchbox – it had Strawberry Shortcake on the front and it was made of tin – inside, it contained a pb&j sandwich on wheat, cut-up fruit in a tiny orange tupperware container, and 3 cookies....
If you love a cute, colorful veggie as much as I do, head to the farmers market and buy yourself a box of patty pan squash. These adorable summer squash tend to be small in size, and their shape varies. Some are round, others are tulip-shaped, and still others look like little flying saucers with fun scalloped edges. You’ll find them in a variety of colors – dark green, light green, yellow, or a mix – but they all have a similar texture and taste....
I’m kicking off cookie season with a new snickerdoodle recipe! It yields snickerdoodles just the way I like them. These classic cookies are crisp around the edges and soft and chewy in the middle. They’re lightly sweet and warmly spiced with cinnamon, and they have a subtle tangy flavor that I find completely irresistible. Taste aside, I also love this snickerdoodle recipe because it’s so simple to make. You can mix up the dough, bake the cookies, and have them ready to eat in under 30 minutes, no chilling required!...
