Potatoes are amazing; have you ever met a more versatile vegetable?
I made these as a breakfast potato along with some scrambled eggs and french toast. By the time they were cooked, everyone was stuffed, but that didn’t stop them from eating all of the potatoes. The moral of the story? these take a long time to cook, like potatoes do, but they’re absolutely delicious once they’re cooked!
Garlic knots, the delicious pizza store treats, are really easy to make at home. You can either make your own pizza dough or use store-bought. Either way, if you know how to make a knot, you can whip these up in no time. If you’re having dinner guests, this is a good way to impress them. Everyone likes dinner rolls, especially if they’re brushed with garlic and oil. Continue reading
I had to use up the leftover cauliflower from the Italian Style Cauliflower last week, but I wanted a recipe that was completely different. Too much of that white vegetable is boring! The first step? Make it in the oven instead of the stove. Oh, and I just got a steamer basket, so I wanted to use that too. If you like creamy foods, you’ll love this! It’s pretty much mac and cheese with cauliflower instead of pasta. It would probably be delicious with an assortment of vegetables, or with purple cauliflower and pasta together (again, too much white bores me).
I have never cooked cauliflower before. I didn’t even know if I liked it when it wasn’t breaded and fried. Turns out I do.
When I got the Williams-Sonoma Bride and Groom Cookbook and flipped through the pages, I knew I had to try their recipe for cauliflower. It seemed really easy and I already had most of the ingredients in my kitchen. I picked up a head of cauliflower on my way home from work and in a half hour, this dish was ready. Continue reading
Remember when we made pumpkin ravioli and saved the ones with the store-bought wonton wrappers in the freezer for future use? Well, this time, instead of a classic brown butter and sage sauce, I decided to cook them up finger-food style as toasted pumpkin ravioli, not too unlike the toasted ravioli Rachael Ray inspired us to make a while back.
I’ve been wanting to make this soup for a really long time, so when I saw that kale was showing up at the market, I added it to my menu. It takes a pretty long time to make, so I decided to make it on a Sunday and serve in on Monday. On Sunday morning I woke up early, soaked the beans, and went to work. When I came home a little before six, I went shopping for all the produce needed: celery, carrots, onions, garlic, basil, and kale. There was no kale at the fruit store, they ran out and are getting more tomorrow. There was no kale at the supermarket, either. They also ran out. I already soaked the beans, so I had to improvise on the soup. It came out delicious, anyway.
These were a team effort by me and Ricky Dweck. While he makes empanadas all the time, it was my first time, and his first time making vegetarian ones; usually there is chicken involved, but since we were serving these with pizza, we had to skip it.
These are very satisfying and delicious, and we made things easier by using store-bought empanada dough. It takes some time to dice up all of the vegetables and crimp all of the edges, so make a lot at a time and freeze what you’re not eating – they freeze very well.
This is one of our dad’s few specialties. He makes them once a year during chestnut season, when they’re readily available and cheap at the supermarkets.
I didn’t really know what to call this post. They can’t be called walnut and dried cherry bars, because those are the only two things I omitted from the recipe…I stuck with breakfast bars because I eat these for breakfast. Any suggestions for a more interesting name?
When I saw Ellie Krieger’s recipe for walnut and dried cherry bars, I really wanted to make them. The only problem was that I didn’t have any dried cherries on hand, and I can’t bring nuts to work with me. I decided to give it a try, anyway, with raisins and dried cranberries instead.
They were so easy to make and very delicious. It took about 5 minutes to put the ingredients together and 30 minutes in the oven, and I have breakfast for a little over a week.
When I saw this at the fruit store, I just had to buy it. I didn’t know what I’d do with it, but it was really funny looking, and I had to have it. I picked the longest one in the basket and decided to figure something to make out of it when I got home. It’s a Japanese Sweet Potato. The outside is red, the inside is white. It has less moisture than the orange sweet potato that you’re used to, and I’m pretty sure that they’re not even related. Continue reading