swatson

Smitten Kitchen’s Tangy Braised Chickpeas

I made a full Rosh Hashanah meal for two this year (because covid), and was thrilled with the results! The spread included an apple with drizzled honey, a Challah loaf, siracha-honey roasted brussels sprouts and Smitten Kitchen’s Tangy Braised Chickpeas. Everything was irresistibly good, but the Tangy Braised Chickpea entrée STOLE. THE. SHOW. I’ve always been a fan of chickpeas, and I consider myself to be a flexitarian, so when I cam across this recipe I was immediately drawn to this dish. I couldn’t wait to make it for Rosh Hashanah.

Olive Oil Challah

I decided to make a Challah loaf this September for Rosh Hashanah because I’ve always wanted to, and what better time than the present day quarantine reality! I did a lot of research before making this bread. A passive two weeks worth of research. I discovered different posts that discussed the best sheen results (egg was, vs aquafaba, vs honey and more [the egg wash looked the best, trust me]). I discovered it is important to get the first and second egg wash in all of the nooks and crannies to insure there is maximum color is added to the loaf. I also discovered it doesn’t matter if you use all-purpose or bread flour! After making this bread and being so successful the first time, I can promise you that you will be too. Just follow the recipe and you’ll knock it out of the park.

Basically’s Shockingly Easy No-Knead Focaccia

Basically’s Better Baking Challenge started around February and was a 10 week challenge that went through the beginning of quarantine. The idea of making an entire loaf of focaccia for just myself and my husband seemed silly (Now I know I could’ve frozen half for later). I finally found an excuse to make focaccia for a night at a friends house to add to a full cheese and snack board (don’t worry there were only 7 of us). Anyway, the bread was insanely easy to make, absolutely delicious, and I hope everyone tries it out at least once!

Broccolion And Moz Quesadilla

I will start this post with some honesty that I don’t normally discuss, and that is that I have IC (Interstitial Cystitis). While having IC is nothing to be ashamed of, it is not something I enjoy talking about. IC is the source of why I can’t do a lot of things other people can, it is something that causes me deep physical pain regularly, and it is also something that prohibits me from eating a lot of foods I like (i.e. tomatoes).

Shelby’s Nacho Salad

Everyone has their own Nacho recipe, and can anyone actually clarify a nacho recipe as a recipe? Nachos are so similar to tacos in that, if you have the base: the tortillas or chips, you can use whatever you have. So, here is a Nacho salad recipe I made recently in order to satisfy my need for comfort food. I hope it inspires you.

Rhubarb Pistachio Frangipane Tart

A week or so ago I was scrolling through Instagram when I came across a post from Sarah Jampel featuring a stunning Rhubarb Pistachio Frangipane and Cornmeal Tart Crust. Even though I’ve watched every season of The Great British Bake Off, saved countless tart recipes on Pinterest, and traveled throughout Europe spending a lot of time in bakeries, I have actually never eaten a tart in my life. I don’t know what to say except that I grew up on boxed brownie mix, boxed cake mix, and nestle tollhouse cookie dough from a package in the refrigerated section. I’ve also only eaten rhubarb 2-3 times in my life. Again, I don’t know what to say except that it’s not a big produce in the south.

Lemony Whipped Feta With Charred Scallions

Three weeks before quarantine began, I made this delicious Lemony Whipped Feta With Charred Scallions dip to take to a dinner party. It was a hit, and I ended up snacking off of it for a week! Now we are officially two months into quarantine, and I’m sorely missing dinner parties, or cooking for friends. So this post is in memory of a recent dinner that I thoroughly enjoyed, and I’m wishing I could do again sooner rather than later.

Bon Appetit’s Salty Buckwheat Chocolate Chunk Cookies

Bon Appetit has a sub-site called Basically which helps teach people how to be better cooks, and I am so glad it exists. Basically came out with a 10-week “Better Baking Challenge” and these cookies were week one. I can’t believe I waited until quarantine to make these cookies, because they are phenomenal.

Ina Garten’s Potato (Leek) Frittata

In the fall of last year, my husband and I stayed at this amazing farmhouse called Bliss Farm Retreat, and earlier this week we found out that one of co-founders passed away. The co-founder was a vibrant, down-to-earth, man who you could tell was a big part of his community. There were a few of us staying at the farmhouse and each morning we all gathered in their large dining room for a breakfast he made. I’ve been thinking about him all week since I discovered the news of his passing, because he left a big impression on me. Also, the food he made was absolutely amazing.

Gourmet Makes and Shelby’s Vegetarian Whole Wheat Bagel Bites

While binge-watching Bon Appetite’s YouTube channel, I watched the Gourmet Makes episode where Claire Saffitz makes bagel bites. It is the only episode where I watched and thought, wow, that actually looked fun to make and I want to try! I’m not a fan of the original bagel bites but I am a fan of bagels, and pizza. So I got started!