This very simple Italian flatbread is just made from zucchini, onion, and flour and it has a dense chewy texture that makes it a great side dish that is perfect for dipping in soup. You can add some garlic or herbs or sprinkle a little cheese on top towards the end of baking to give it some punch but otherwise it’s a nice replacement for crackers or bread because it kind of sits in the valley between those two things.
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This extremely easy one pot wonder can be made into a perfect week night meal by prepping the vegetables earlier in the week or using a bag of chopped frozen vegetables and a can of already cooked lentils. Since this is made of shelf stable ingredients and possibly frozen vegetables its great for making a meal when there’s little left in the house. Swap in any vegetables you have and spice to taste and this makes pasta stretch about twice as far as it would plain.
Continue readingI’d never had Jojo potatoes until I moved to Seattle and then I forgot they existed for 10 years but actually they’re really good and easy to make. I’m sure the original ones are fried but this baked version is easier and just as good. You simply shake wedges of potatoes in flour, fat, and spices and cook until the inside is fluffy and you get jagged flavor edges that really hold on to sauce well. Definitely worth the very minor extra effort it to shake up your oven potato routine.
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This is a fantastic meal that can be prepped ahead of time so that it only involves dumping some things is a pot and coming out with a delicious, spicy, tangy soup on the other side. I make this at least twice a month because it’s just so satisfying. You can customize the vegetables to your personal taste but you need mushrooms or tomatoes if you want it to have that extra umami in this meatless version. The tom yum paste I buy (from Lobo) doesn’t have shrimp paste so this dish is vegan as well!
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Quick, delicious and filling red lentils made from pantry staples and things you probably have lying around the house. You can serve this with almost any carb you can think of: rice, roti, naan, paratha, even sourdough bread or biscuits if you want to go crazy and it comes together in 30 minutes without much supervision so it’s great for a weeknight or when you just can’t babysit dinner.
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This bright bean filled salad is filled with all sorts of things that it actually has a fun texture and the taste works pretty well. Since there are beans and chickpeas it kind of acts as a reverse bean bowl but also that means it is actually quite filling as a main dish. The dressing is just a nice acidic lemon vinaigrette but a creamy sour cream based dressing wouldn’t be amiss either, if you skip the acid in the dressing though maybe add some tart tomatoes or spinach to off-set the sweetness of the grilled nectarines.
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This recipe is a little bit of a strange duck. I had to read through the recipe more than three times to really understand how to make it and then I can’t locally get freekeh so I replaced it with barley. I imagine most very hearty, long cooking grains will probably be able to fill in like bulgur or brown rice even (with slightly adjusted cook times). This recipe is a flavor bomb so it’s really best served in small portions with something fresh and crisp on the side and maybe some bread sticks or grassini to round it out into a meal.
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I’ve tried a couple of chickpea curries and a few potato curries before but they never really hit the spot and I guess the missing piece was to make them at the same time because this curry is really delicious, super filling, and nicely spiced. I served this with some nice fluffy rice but it would also be great with naan or rotis instead. This is a great meal to throw together on a week night and can easily be doubled for leftovers for the rest of the week.
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This recipe is basically a baked, Greek version of Pasta e Ceci. Though Pasta e Ceci tends to be more soup like and this came out less watery but still not quite as dry as a strained pasta. I really enjoyed the mild flavors but next time I might add more cinnamon and herbs to the sauce. Topping this with a handful of feta is an absolute must but between the chickpeas and the feta it’s a great way to bring in some protein to your easy weeknight pasta meal.
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This is a great recipe that is just a handful of super simple ingredients that turn into a creamy, homey dinner. I made naan to go with this dal makani but you can serve it with any style of bread, roti, sour dough, etc. or even with rice or other grains. My SO likes it with cinnamon and mint on top and I like mine topped with lots of yogurt or cream.
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