Tag Archives: vegetarian

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.

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!

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.

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!

Budget Byte’s Cheddar Grits Breakfast Bowl

In the midst of the Covid Pandemic, I’m testing out new breakfast foods everyday as a fun way to start the day at home. Today’s breakfast was a real treat from Budget Bytes: Cheddar Grits Breakfast Bowl. I’ve had a similar dish while out at brunch, and fell in love! Being able to recreate it at home was a nice surprise. It is a pretty easy recipe, cheap to make, and only uses a small amount of ingredients. It is also a good pantry meal for future reference!

Cook’s Country Jalapeno-Cheddar Cornbread

In the midst of the Covid Pandemic, I’ve decided to take up freezing food. Freezing food has never been a habit of mine, but with the time at home that I have, I’ve decided to learn the tricks of the freezing trade. I started reading Budget Byte’s Freezer guide, found cornbread was one on the many foods that is easy to freeze, and immediately decided to make it.

Americas Test Kitchen Red Lentil Soup with North African Spices

America’s Test Kitchen is one of the great resources for learning how to cook or bake any recipe. America’s Test Kitchen is also one of the great inspirations for a lot of recipes I’ve never heard of before ATK. I was on their YouTube channel when I stumbled across this video recipe….

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