I’ve been looking for healthier, plant-based snacks to have around the house while working from home, as well as to share with friends now that we can socialize again. Cauliflower in particular seems like a good option, since it’s chock full of vitamins and nutrients, has tons of fiber, and is low in calories. This delicious dip is as easy as chopping and roasting veggies, and then blitzing them in the food processor, and lets you snack and still feel good about yourself.
I was drawn to this bean-based dip thinking it would be healthy, but realized how decadent it was after liberally brushing the crostini in butter and blending the copious amounts of olive oil and grated cheese into the dip. I’ll try to lighted it the next time I make it, but for now just consider it a luxury.
Mornings during the pandemic are a scramble to get everyone up, in front of laptops, and ready for a day of remote learning and work. I usually realize at some point mid-morning that I never ate anything, and I’m now starving.
Sugary breakfasts aren’t helpful, so lately I’ve been craving something more savory. This filling bowl of oatmeal is ready in minutes, keeps me going for hours, and is delicious, once you get used to the idea that oatmeal doesn’t have to be sweet.
I’ll use name-brand ingredients here, since the directions for preparing oatmeal are specific to the brand and style of oats, and because the saltiness of the dish depends on the type of broth and salt used. If you’re using different brands, follow the oatmeal’s package directions (adding the egg two minutes before the end), and season according to your own taste.
This is a game-changer, especially when you’re trying to get a meal together fast, or when you are working on an already-involved recipe and could use a shortcut that doesn’t compromise on flavor. Prepare this garlic-ginger paste in advance, portion it in an ice cube tray, and freeze it. Then just pull a cube or two out of the freezer whenever a recipe calls for freshly grated garlic and ginger, and you’ll be your own food prep hero. You’re welcome.
Three and a half months in to a global pandemic, socializing with friends indoors or meeting in restaurants isn’t an option. There’s little comfort level for sharing food or even serving utensils. The best way we’ve found to see friends is outside, and sharing food straight off the grill (everyone can grab their own skewers) seems reasonable.
These flavorful kabobs are absolutely delicious and provided a bright moment of entertaining during a long challenging summer.
During a time where we’re sheltering in place and don’t have a lot of our typical social events or small joys to get us through the week, decadent chicken dinners are real winners, especially if they can be made with ingredients we’ve stocked the freezer with.
When using frozen green beans, either defrost or partially cook them before adding them to the skillet, or steam them fully and toss them in the garlic butter once the chicken is cooked.
I love the method of deboning skin-on chicken thighs in order to get the crispy chicken skin but not have the bone on your plate.
Our lives have changed in the past month. We are sheltering in place in our homes due to the arrival of the coronavirus, so all work, school, cooking, and eating is now done at home. I no longer dash to get a poke bowl or go for lunch with a coworker, I don’t even really leave the house.
This comforting bowl of chickpeas and pasta, cooked in its own sauce, has become a weekly go-to lunch we can make quickly at home and eat while we work and help Leo do his schoolwork. Made entirely from pantry staples, it’s garlicky and satisfying, and is a small dose of reassurance in uncertain times.
I’m late to the kale party, but have been looking for healthy vegetable recipes to serve as side dishes. This is a super easy (you tear the leaves with your hands, rather than chop them, and you don’t even have to dry the leaves after you rinse them) and quick side for a weeknight dinner.