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Basically’s Vegan Coconut Lentil Soup

An easy, cozy soup, that last throughout the week for leftover lunches, is everything that I look for in a soup. And this is it. I loved how easy this soup came together. The soup was warm in its flavor, creamy (thanks coconut milk), and a little bit of red pepper flakes adds a kick to bring up the flavor even more. Also pairs nicely with naan.

Inidian-ish Baked Potatoes

I came across this recipe in a video on the NYT Cooking Youtube channel and was immediately intrigued. I finally found some chaat masala this week and couldn’t wait to test out this recipe. Let me tell you, these baked potatoes have totally changed my view on baked potatoes. I wasn’t a big fan until I tried these little flavor bombs. They were so simple and easy to make. I want to make these for all of my future dinner parties.

Sourdough English Muffins

I have been meaning to restart a sourdough starters for a couple of years now and thanks to quarantine, I immediately hopped to it. The second week of my sourdough, some strange things started happening, but by the end of the week it was smelling beautiful, rising, and getting very airy. I am so pleased with my starter now. Having to feed it every day means discarding a lot every week. I started looking to King Arthur for discard recipes and found this awesome recipe for English muffins. What an easy and awesome recipe.

Ambitious Kitchen’s Skinny Banana Chocolate Chip Muffins

I have had so many ripe bananas, and there seems to be an abundance of banana bread or muffin recipes out there, so I had to make one of them. I am trying to stay healthy due to the fact that I can’t hit up my normal gym routine during quarantine, so I immediately gravitated toward Ambitious Kitchen’s Healthy Banana Chocolate Chip Muffins. I realize that “healthy” is a relative term, but I believe these are actually healthy.

Handle the Heat’s Bakery Style Cookies

I was scrolling through my saved chocolate chip recipes and found one that could be made in 30 minutes without an overnight rest. I had already left out a stick of butter the day before so I was ready to make magic in the form of melted sugar, butter, and chocolate. The recipe does say that it is best to let the cookies rest overnight in the fridge in order to marinate and create a stronger cookie flavor. I definitely think I will try that for the next batch. I did cut this recipe in half because 26 cookies is a lot for two people during a time of quarantine.

Chris Morocco's Creamy-ish of Mushroom Soup

I received an email from Bon Appetit’s Healthyish newsletter last week featuring this soup. I am a big fan mushroom and garlic, so I couldn’t resist cooking this up right away. The next night I went out to the farmers market in town and gathered all of the ingredients I was missing, came home and got to work. To my surprise, this soup was good, but it isn’t a soup I would make again.

Girl Versus Dough’s Chocolate Banana Bread

I let an entire bundle of bananas go bad/overripe, so I could make two banana bread loaves in ONE day. I found about 200 different banana bread recipes on pinterest (hyperbole, but it was a lot), and I couldn’t help but bake more than one. Shout out to my husband who did dishes back to back for me! Anyway, this banana bread is first because it ended up being my favorite.

Bon Appetit’s Whole Grain Pancakes

Sunday morning is the perfect time to take it slow, and make breakfast a special occasion. I like to make crepes, pancakes, cinnamon rolls, or french toast on a lazy sunday morning. It may seem like those types of recipes can be a lot of work and not very “lazy,” but you would be mistaken, especially with these whole grain pancakes from Bon Appetit. I’ve been using this recipe for years. These pancakes are light, fluffy, hearty, delicious and easy!

Nutella and Banana Stuffed Crescent Rolls

In the midst of the Covid Pandemic panic shopping, I bought a wholesale size package of crescent rolls. In my defense, they were in the frozen section, and I had this recipe in mind. Also, who doesn’t love crescent rolls? I might have crescent rolls to last 6 months, but they will definitely be eaten.

Shelby’s Sweet Potato Chipotle Veggie Chili

In the same vein as my last post.. In the midst of the Covid Pandemic, I’ve decided to take up freezing food. After reading a lot of freezing guides, as you can guess, soups freeze wonderfully. The first thing that comes to mind when I think of soup, is the chili I make on an almost weekly basis. The great thing about this chili is that it’s vegan, until you add cheese and sour cream. Also this is an office chili-cook-off winner!