Technically you don’t have to roasted the squash before you make this soup but the flavor is much richer if you do and it’s easier to cut squash up if you roast it first. You can absolutely used pre-cut squash and roast that also. This soup is a real warm winter treat and can be topped off with crushed nuts, breadcrumbs, or grated cheese. Paired with a nice roll or a salad it can easily be a full meal.
Creamy, salty, umami bomb which makes a really exciting dinner in about 15 minutes. I made my own udon for this dish but you can easily use store bought udon or any pasta noodle (fettuccine would work just as well honestly). You can use a variety of mushrooms or just regular white ones if that’s all you have on hand. My only suggestion would be to start light with the miso so that the dish doesn’t get overly salty.
Despite the title this is actually really easy to make a vegan recipe by replacing the butter with coconut oil instead. You can finish it with some almond milk if you like also. I like to mush half of the chickpeas with a potato masher to get a bunch of different textures and also I think it thickens the recipe without cornstarch. I might try adding more vegetables to this recipe in the future but I really liked its simplicity.
I suspect that the reason I loved this soup so much is because I used homemade stock but sometimes a simple vegetable soup on a cool day is just exactly you need. This one is built with simple vegetables and flavors without any noodles or rice so you just get 100% vegetables all the time (and I suppose some beans too, if you’re feeling it).
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I recently learned that the food I thought was manicotti (back in New York) was actually just cannelloni. The difference is subtle but cannelloni is cylinders of pasta stuffed with soft cheese and other things and manicotti is actually soft crepes stuffed with soft cheese and other things. I was a little intimidated to make crepes but actually the process is quite easy and while I haven’t mastered the single hand flip, it isn’t too bad. The crepes and filling can both be made a day ahead if you need to space out the work but this is a great weekend / special occasion dinner that can easily be made in bulk despite being quite complex and is a crowd pleaser.
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I know every website will tell you that onigirazu is like making sushi but easier but it still takes SOME effort to get the hang of making these stacked rice sandwiches. That being said they’re perfect for lunch and you can fill them with whatever you want in my variation they’re packed with lots of vegetables and a spicy-chili mayo but these are good with canned tuna, breakfast fixings, leftover cooked ground meat or anything you can think of.
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I’ve come to really appreciate halloumi during my time in Estonia because I can’t usually get paneer in stores and halloumi has the same quality of not melting when heated through which allows for great and delicious ideas like grilled the slices of cheese and putting in on top of a big bowl of couscous, hummus, and vegetables. This 10 minute lunch (or low effort dinner) is loaded with deliciousness.
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A British staple filled with nooks and crannies these aren’t available at all in Estonia so when I was craving them I thought I’d be kind of out of luck or that the recipe would be super difficult but I was pleasantly surprised that it’s no more difficult than making pancakes. I used biscuit cutters for the mold rings which was a little annoying but doable. These are really lovely with a bit of jam and cream cheese.
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I’d never heard of this soup before making it but it’s apparently very popular in Iran. I can’t say my version of it is particularly authentic or even if it got the spirit since I’ve never had it before but I can say that it was out of this world delicious. I had to use egg pasta and yogurt in place of the standard reshteh and kashk which probably completely the changes the dish but even if you can’t find those the substitutes still make a great tasting dish.
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I’m a big fan of eating toast and eggs in the morning but I don’t always feel like making it so I made these breakfast puff that made this breakfast grab and go. Making them only takes a few minutes on the weekend and they crisp right back up in a toaster oven though they’re pretty good cold also.
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