Category: Uncategorized

Baked penne in marinara sauce with mushrooms, spinach, mozzarella, and ricotta

We have been exploring weekend casseroles to make for weekday lunches. We tried this recipe: https://www.feastingathome.com/no-boil-mushroom-baked-ziti/ Our modifications: first, for the mushrooms, we followed a 2:1 ratio of cremini to oyster. Second, for Italian herbs, we used crushed red pepper and dried Greek oregano. Third, to reduce sodium in the sauce, we used only 16…… Continue reading Baked penne in marinara sauce with mushrooms, spinach, mozzarella, and ricotta

Chicken meatballs in soy-honey glaze

We had leftover soy-honey glaze from chicken drumsticks: https://alexandracooks.com/2013/02/26/honey-soy-chicken-drumsticks-thighs-or-wings/. The glaze was so delicious that we couldn’t toss the remaining 8 oz (about 1/2 the amount of sauce needed). We decided to repurpose the sauce. First, we made chicken meatballs (but not the sauce) from this recipe: https://www.cookedandloved.com/recipes/chicken-meatballs-honey-garlic-soy-sauce/ Second, using the first recipe, we made…… Continue reading Chicken meatballs in soy-honey glaze

Mushroom, fennel, and lentil soup

We sought a healthy, plant-forward soup with a different flavor profile than we typically eat. So we tried this recipe: https://www.feastingathome.com/lentil-mushroom-soup/. It was delicious. Our modifications: first, we added 1 medium diced carrot along with the mushrooms. For the 1 lb mixed mushrooms, we used 8 oz cremini, 4 oz white button, and 4 oz…… Continue reading Mushroom, fennel, and lentil soup

Corn muffins by The Pioneer Woman

We were picking up takeout chili from a favorite cafe, and we decided to make scratch corn muffins. We tried this recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a60720312/corn-muffins-recipe/ The recipe calls for buttermilk, which we rarely have in stock. We created buttermilk using milk and white vinegar by following these tips: https://cookieandkate.com/buttermilk-recipe/ The muffins turned out well. On the top…… Continue reading Corn muffins by The Pioneer Woman

Indian dal fry

We tried this Vegan Richa recipe, which utilizes red lentil dal and moong dal: https://www.veganricha.com/dal-fry-spiced-indian-lentil-soup/ We followed the recipe, except that at the end we added 1.5 Tbsp unsalted butter for brightness and balance. We enjoyed this dal with freshly steamed basmati rice. (Dec. 2024) Note: While the red lentils cooked as normal, the moong…… Continue reading Indian dal fry

Crispy mixed mushrooms with butter, soy, and herbs

I have a weakness for crispy mushrooms; I love their concentrated flavor and chewy texture. We tried this recipe: https://cooking.nytimes.com/recipes/1025954-garlicky-mushrooms-and-herbs?smid=ck-recipe-iOS-share For the mushrooms, we used 8 oz Smallhold Umami Mushroom Pack (royal trumpet / king oyster, shiitake, and blue oyster), 8 oz cremini, and 3.5 oz shiitakes (we went over 2 lbs). We removed the…… Continue reading Crispy mixed mushrooms with butter, soy, and herbs

Applesauce Pumpkin Bread

We craved pumpkin bread but wanted a healthier option, so we tried this recipe: https://www.allrecipes.com/recipe/230579/applesauce-pumpkin-bread/ This recipe uses applesauce instead of oil. Our modifications: first, we used unsalted butter to grease two standard loaf pans. Second, we reduced the white sugar to 1.5 cups (from 2 cups) and utilized unsweetened applesauce. For the pumpkin puree,…… Continue reading Applesauce Pumpkin Bread