It occurred to us this past Thanksgiving that we have not saved many of our go-to recipes…and it would be a huge bummer if the original links ever went away! Plus we have tweaked many of these to our own tastes. This is an awesome stuffing we originally got from Epicurious, and turned it into both vegetarian and gluten free.Continue reading
This was a great vegetarian option for pot pie, and pretty easy too. It was not the healthiest thing ever made (cough, butter, cough), but as most Ina recipes go, it was also very good. And possibly a little over the top – note I did not use the Pernod (I did throw in a couple of star anise while it was simmering, though), and it turned out fine. 😉 Definite make again. Use with your favorite pastry crust, or store bought – both would be fine. This should make two pies.
These things were like crack, seriously. Delicious, and although (very, very) time consuming, they were easy. They went like crazy at our Halloween party, and I will definitely be making them again for future parties. This recipe came from Food & Wine.
So this was pretty much delicious. And ridiculously easy. I made this as a dip for apps before dinner with my Mom, and we all gave it two thumbs up. Found this on a Buzzfeed listing of best dips, of all places, and it came from a blog called Domestic Superhero. This would be great to bring to a picnic, and it’s best if you can let it chill overnight, but a couple of hours would do. Serve it at room temperature.
I saw this in this month’s Cooking Light, and was really intrigued. I love pasta salad, and this one was different and interesting. I brought it to the Hunt’s puppy naming party, and it went over pretty well! I thought it was tasty, but that being said, it WAS a lot of work. I did use sweet paprika in place of the Aleppo pepper. Also, the original recipe called for Freso peppers, and I didn’t use them, so though the original recipe was, “Triple-Pepper Pasta Salad,” this was just two peppers for me. 😉 I would make it again for a special occasion, or big picnic etc, despite the work – I think it was worth it. 🙂
This was a great, quick soup for lunch with a lot of flavor. Recipe came from Cooking Light – it was supposed to be a way to use up leftover stuffed peppers, but I just broiled the peppers on their own. The recipe called for red peppers, but I used green and it was great. You could definitely add anything you like to this – ground turkey or beef, shredded chicken, etc. We’ll make it again.
We have been trying semi-successfully to make sure we have at least one meatless dinner a week. I say “semi” because we keep aiming for Monday, and something happens, we get busy, and we end up grabbing something fast (and not veggie). This worked out well, though – our first go at stuffed peppers in the crock pot, and we used Morning Star crumbles in place of ground beef or turkey. We loved this! I have always worried that stuffed peppers in the crock pot would be kind of mushy, but no problems. We also used quinoa in place of rice and really liked that as well. A do over for sure.
This was a nice base salad with which you could do a lot…we liked it a lot. I’ve had my eye on this for a while since I love black eyed peas, and am always looking for new ways to use them. I thought this could use lots more flavor and added more lemon, pepper and salt, Some herbs tossed in would be great too. This would be nice for a BBQ or picnic side. It was nice with grilled pork chops.
Despite the fact that we live in international food heaven, paneer can be a pain to find in conventional grocery stores. It happens that a couple of my favorite Indian recipes are centered around paneer, so I was really excited when my friend Missy sent me a link on how to make homemade paneer. It was super easy to make and really good. So we needed a recipe, and I picked Matar Paneer, one I like a lot. This was kind of a mish-mash of a Madhur Jaffrey recipe and some other cobbled-together on the internet. We liked it, but next time I’ll add WAY more liquid. We both like our curries on the soupy side. 😉 It was enjoyable and I’d give it a spin again. The paneer will *definitely* happen again.
Shawn makes the best soups, and this butternut squash with an array of different veggies was definitely right up there with my favorites he’s made. This makes a lot, is very adaptable, and *very* filling. We had this with some garlic flatbread crackers for dipping, but honestly this is so filling that a side isn’t needed. Great for lunches!