If you’ll remember, I had a bugger of a cold around the beginning of the month. My husband made it a full week before succumbing himself.
If you have a man in your life, you know what big babies they become at the first sniffle. (Okay, okay, this time around my throat hurt so badly I was a whiny mess myself). Regardless, a loved one with man flu requires some extra pampering.
I’ve written before about the soups I whip up to fight illness, but you can never have enough easy soup recipes, especially in the middle of cold and flu season. This one has the added bonus of being a childhood throwback made healthier.
Who doesn’t love ramen noodles? Salty, savory, noodley perfection. This recipe is almost as easy as the pre-packaged junk and even tastier — if I do say so myself.
1 Tbs olive oil
1 Tbs minced onion
1/2 tsp red pepper flakes
1/2 cup frozen peas and carrots
1/2 cup frozen broccoli
1/2 Tbs garlic powder
1/2 Tbs turmeric
1/2 Tbs ginger
1 tsp salt
1/2 tsp pepper
4 cups chicken stock
1/2 Tbs chives
1/2 Tbs soy sauce (optional)
1 tsp sriracha (optional)
1 sheet Chinese noodles
Heat oil in stockpot over Medium. Add onions and red pepper flakes and cook about 1 min.
Add veggies and spices through pepper. Cook, stirring often, about 3-5 min.
Stir in chives and chicken stock. Bring to boil.
Add soy sauce and sriracha. Boil about 8-10 min, stirring occasionally. (Side note: all the seasoning measurements are approximate so taste/adjust as needed throughout.)
Break noodles in chunks and add to pot. Cook about 3-4 minutes, breaking noodles apart with spoon as they soften (you can also add 1 cup water to keep soup brothier).
In preparing for our big move, I’ve had to really think about our meals this week. Half our kitchen is already packed and the rest is either in the dishwasher currently or waiting for my husband to use (like the coffee maker he’s used exactly twice since purchasing with our wedding Crate&Barrel giftcard at the beginning of the year). I’m not bitter. Just impatient. Movers will be here in 4 days and rather than just letting me pack it and continue to purchase his iced coffee elsewhere, he insists he’ll want to brew coffee….
I digress. My husband’s packing style and the frustrations it causes me could have its own post. This is supposed to be about the meal I’ve discovered can be made super-lazy-substitute-style and is delicious and also cleans up SO easily because it’s one pan (okay, two including the rice).
I used to be wary of Indian food. The first time I tried any, we had a local Indian restaurant sponsor an open house at the apartment community where I worked. One resident told me her son loved their Butter Chicken, so I tasted some — and went back for like fourths. It blew my mind and made me sad that I hadn’t been more adventurous in my food choices until then (Since, I’ve discovered I also love Thai and Ethiopian food, so hooray!). I found a recipe to make Butter Chicken at home and realized that other than garam masala, I had all the spices I needed already. That recipe can be found here and I highly highly highly recommend it. It’s my favorite thing I know how to cook. Because my husband is paranoid of things like salmonella, I stir-fry the chicken until cooked before adding it into the sauce, but otherwise follow the recipe to a T (including cooking the chicken more in the sauce. Between the olive oil I saute the chicken in and the sauce, the chunks stay super moist — and I hate myself for that word choice).
One night I was craving the sauce, but we had no chicken and no desire to go to the store. I subbed in chickpeas and even my husband loved it. More recently, since my immersion blender has been packed, I used a can of tomato sauce in place of diced tomatoes. Ultimately, I prefer the more authentic pureed texture, but in a pinch — or if you’re feeling lazy — very little is sacrificed in terms of taste by using sauce over tomatoes.
Below is the recipe I used last night, scrounged together with what I had on hand. It turned out better than any other time before, so it’s probably what I’ll follow going forward, especially if chickpeas are involved.
Ingredients: 1 can of chickpeas/garbanzo beans
1 Tbs lemon juice
1 tsp garlic powder
1/2 Tbs garam masala
1/2 tsp kosher salt
1 Tbs olive oil
1 Tbs minced onion
1 Tbs garam masala
1 Tbs paprika
generous pinch cinnamon
1 tsp salt
1 can tomato sauce
1/2 cup milk (I use Lactaid 2%)
2 Tbs butter
Combine first section of ingredients in ziplock bag and shake/mix until chickpeas are coated evenly with spices.
In large skillet, heat olive oil over Medium. Add spices (onion through salt) and cook 1 minute, stirring frequently.
Stir in tomato sauce until spices dispersed throughout. Cook 2 minutes, stirring occasionally.
Stir in milk until dispersed throughout.
Add chickpeas. Cook, stirring occasionally, about 10 minutes (I cook until 2 cups of instant rice seasoned with turmeric is ready).
It’s excellent over rice. That’s all I’ve tried, but I bet it would be good on its own or over potatoes, maybe? Also: the first jar of garam masala I bought was Archer Farms brand (Target) and it was delicious and mild. When it ran out, I bought a bag of the stuff from Wegmans (Laxmi Brand) and whooooo does it have some heat. Fortunately, my husband and I like spicy food. Still, if — like me — you don’t have much experience with Indian spices and would be purchasing garam masala for the first time, especially if you prefer little to no heat, I’d recommend heading to Target for the spice. Those are the only two brands I’ve tried, so I can’t make personal recommendations beyond them.
This dish also reheats really well, so I’ll get to enjoy the leftovers while my husband is out with his buddies tonight (and maybe sneak the coffee maker into a box while I’m at it).
I forgot that used to be a thing, until someone showed me a joke:
her: “I’m breaking up with you.”
him: “Is it because I keep saying ‘uh oh, spaghettios’?”
her: “Actually, yes.”
him: “Uh oh, spaghettios…”
Now it keeps popping into my head. Which leads me to think about — what else? — spaghettios. I love spaghettios almost as much as Kraft mac n cheese or hot dogs. It’s so easy to pop open a can and have that cheesy-tomato goodness in my belly in a matter of minutes. But I am an adult now, and therefore I must limit my lazy junk food splurges to desperate times (like when I’m really needing quick comfort food, or at the beach with my garbage friends). The good news is there are plenty of “adult” (read: homemade) versions of the comfort food I so enjoy. I’m still searching for the *perfect* macaroni and cheese recipe, but I’ve found enough good ones that I can whip up a decent pot when the craving strikes. I save the hot dogs for the ballpark (or a particularly fantastic grilling day). That leaves spaghettios as my only semi-justifiable lazy-splurge.
I stumbled across the original recipe on Pinterest (I am obsessed with Pinterest recipes), but you can find it here. I can never thank Nikki Gladd enough for the post that gave me permission to eat spaghettios like an adult. I’ve made my own tweaks and adjustments, which to me give the dish even more of an authentic taste, still while maintaining an air of healthiness.
The most important item: spaghetti rings. I found them at Wegmans (which is hands down the best grocery store.)
I skip the garlic. I’m a big fan of garlic, but I’ve found eliminating it from this particular dish actually makes it better (which is rarely the case). The other major trick I found is cooking the noodles directly in the sauce, rather than separately and combining with the sauce at the end. The starch from the pasta thickens the sauce and the tomatoey-taste fattens the pasta.
Check out the full recipe if you’re feeling like reconnecting with the kid inside you (or if, like me, you feel a little guilty for all the canned junk you eat).
Olive Oil for pan (~1 tbs)
1/4 tsp Red Pepper Flakes
1 can Tomato Sauce
1 scoop Tomato Paste (~1 tbs. The time I made this the best, I used a regular spoon and eyeballed it)
3 cups water
8 oz spaghetti rings (or other round pasta)
Generous pinch of granulated sugar
Salt and Pepper, to taste
2-4 tbs butter (you can cut down to make it even ‘healthier’)
1/4 cup milk
~1 cup shredded cheese (I used pre-shredded Mexican cheese. I also just dropped two handfuls in rather than measuring an actual cup)
In medium saucepan, saute the red pepper flakes in olive oil over Medium heat for about 30 seconds.
Add the tomato sauce, paste, water, pasta, sugar, salt and pepper.
Bring to low boil, stirring frequently to keep pasta from sticking to bottom of pan.
Add butter. Stir until melted.
Stir in milk.
Simmer over Medium-Low for about 10 minutes or until pasta is cooked.
(If sauce seems too runny, add a second scoop of tomato paste to thicken. Stir until fully distributed, then turn off heat) Add cheese one handful at a time, stirring between to melt fully.
And by that I mean baking season. Fireplaces curling smoke from chimneys. A hint of snow seasoning the air. Christmas trees glowing from living room windows. Festive music in every store, pumping up shoppers while slowly destroying the poor workers’ souls.
It’s CHRISTMAS TIME!
My husband said the most awful thing I’ve ever heard yesterday: “You know Christmas is just one day, right?”
After demanding he get out of my life, I told him in no uncertain terms do I get to have a Christmas SEASON (and really, it’s limited to the confines of post-Thanksgiving to 12/25 so it’s not even technically a full season, so there), and I mean he gets 8 whole freaking days for Hanukkah, so he can just shut his mouth and let me do my Christmas thing.
We just spent a week-plus in California with my in-laws for Thanksgiving, and I had many adventures I’ll be sure to write about in the coming weeks, but right now, I want to talk about cookies. My sister-in-law and I discussed a baking cookies before, during, and after Thanksgiving, but the timing wasn’t right (there were SO MANY DESSERTS already). When we got home, amidst setting up the tree and singing Christmas songs off-key, it felt like a cookie kind of day. The sky was that snowy-gray, the apartment was toasty-warm, and my fantasy football team was holding steady against a team I was sure I’d lose to.
All that was missing was a flurry of Earl Grey Lavender Cookies.
The original recipe I used is here. I went a little wild and halved the recipe, making a small batch of my standard Earl Grey Lavender Cookies (using Adagio teas Earl Grey Lavender loose leaf tea — seriously my favorite tea ever) and experimented with the other half to create a Cocoa-Coffee Shortbread.
Because this recipe yields like two dozen cookies, I wasn’t trying to risk all that goodness on an experiment. Plus it’s super easy to halve, especially if you just got an amazing set of measuring spoons that range from 1/8 tsp to 2 tbs from Crate & Barrel for your birthday (husband win). For the Cocoa-Coffee batch, I subbed just under a tablespoon of Peet’s coffee and one finely chopped dark chocolate Hershey’s kiss (man am I product-placing like a champ right now or what?) in place of the tablespoon of tea leaves. These cookies came out a shade overcooked — they’d probably be best coming out of the oven right at 12 minutes. The tea cookies I had to leave for another 3 minutes or so.
In case you need a little extra calories (wink), a swipe of Nutella across the top of the still-warm coffee cookies is heavenly. Come on, it’s the holidays. Calories don’t count at Christmas! And as we’ve already established, Christmas is all month long!
Base Recipe – Tea Shortbread Cookies
2 cups Flour
2 tbs Tea Leaves
1/2 tsp Salt
3/4 cup Confectioners Sugar
1 tsp Vanilla Extract
1 cup Butter
Sift/whisk together the flour, tea leaves, and salt, until the leaves are spotted throughout.
In stand mixer with paddle attachment, cream flour mixture with confectioners sugar, vanilla, and butter.
Put dough on a piece of plastic wrap and roll into a log, twisting both ends to seal closed. Place in fridge for about 30 minutes.
Preheat oven to 375 degrees.
Cut dough in 1/4-inch sections and arrange on silpat or parchment-lined baking sheet ~2 inches apart (they do spread a little).
Bake 12 minutes or until the edges are just turning golden.
Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Experiment with the add-ins! My best so far has been the Earl Grey Lavender, but I’ve tried other herbs, too. The coffee is pretty tasty. Thyme was…less enthusiastically received.
I was going to email this recipe to my mom, because that’s what I do when I’m eating lunch and really patting myself on the back mentally. Then I remembered I have a blog I can brag through, so you’re welcome, world. Also, it’s Election Day, and almost everyone I know wants to puke for one reason or another, regardless of political affiliations. Why not stuff our faces with gooey, sweet, buttery dessert instead?
Sorry there are no pictures to go along with this recipe. Like I said, I was just going to email it to my mom and I rarely need to send photographic evidence of my culinary prowess.
If you ever feel like eating apple pie but also don’t feel like actually making apple pie you can try this apple crisp recipe I did spontaneously last night. Though now that I think about it, it’s probably barely less effort than apple pie. It just seemed like nothing because I already had the knives and cutting boards out and the oven already heating because I was cooking spaghetti squash and roasting tomatoes (which by the way turned out ah-mazing). Anyway, so I was going to make cookies because I was in a dessert kind of mood but I also didn’t want to do the cleanup and the waiting that can go into my shortbread cookies and also I’d just bought several apples at the farmer’s market and it’s fall so it’s like apple pie season, right?
But I didn’t have any pie crust and I was not trying to make that from scratch after all the hard work I’d already done cutting a spaghetti squash in half (guys, it’s really hard, okay?). So I basically was like “excuse me, Google, can you tell me what delicious desserts I can make with apples that don’t involve pie crusts?” and Google was like “duh, I know everything.” (I could have asked Siri but I’m not really talking to him right now [yes, him. I changed the voice option to male and British and I used to have him read me my texts but then my husband got jealous and sent me rude texts that Siri then read, and it’s really uncool to have your own phone call you smelly in a sexy British accent]. Google, on the other hand, is always so helpful. Probably because I don’t have the thing where Google talks to you, and I just Google things the old fashioned way by typing them into Google. Okay, at this point I should probably get some sort of endorsement deal for the number of times I’ve mentioned Google, right?)
Moving on, I found a recipe for apple crisp that had been adapted from a peach crisp recipe, and I think it was on allrecipes.com but I don’t know for sure so I’m really really sorry to whomever is not receiving the proper credit for this recipe but I just don’t feel like getting back on the Google right now, especially since I’m not even getting paid to talk about Google.
It goes like this:
1 cup flour
1 cup white sugar (I think I’ll try trimming this down to like 3/4 cup next time…but it hasn’t been tested yet so proceed at your own risk)
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup butter, softened
2 1/2 cups apples, peeled and sliced (I used 2 big Granny Smith apples and a decent-sized…Honeycrisp, maybe? I don’t remember I just started grabbing up apples without reading the labels — other than the Granny Smith which we all already know are poison-apple-green)
Preheat oven to 375. Lightly grease 8×8 pan
Layer in your apple slices. Eat a few because they don’t quite fit or because you feel like it (or because they fell on the stove top and your husband won’t eat the dessert if they’re included because he doesn’t trust that heat kills germs and besides, the stove top is actually pretty clean right now anyway, Charlie).
In a large bowl, sift (or whisk) dry ingredients.
Cut in butter. Okay, so I just remembered this was actually weird and difficult because I’ve never “cut in” butter before — I mean what even does that mean? I used my awesome brain power and context clues (the recipe said I could use two knives to do this) to kind of wing it. I just plopped my butter into the dry mixture and started slicing and dicing and sort-of-stirring until it was a crumbly sort of mixture.
Sprinkle (or use my method: dump & spread) over the slices in the pan.
Bake 40 minutes (until the crust is golden around the edges)
Let it sit for a hot second and taste-test a small piece because apples get really dang hot and if you take too large a bite you will scald your entire mouth and throat and complain all night, Charlie.
Oh, and for my fellow Americans, don’t skip out on voting today! It’s super important, because what even is a democracy if the people don’t get a say, however tiny you might feel yours is? If nothing else, give yourself license to complain for the next four years by making a choice today. And then reward yourself with this dish.
Also bonus recipe because that spaghetti squash is still making me irrationally smug:
I was going to say “so easy your husband could do it,” but that implies husbands can’t cook which is sexist and also a complete falsehood. However, mine is culinary impaired so I really mean it when I say this dinner is so easy. It’s all about spaghetti squash, man!
Salt & Pepper
Grape Tomatoes (like maybe a pint? You know how you and your family feel about tomatoes. Make that many.)
Pesto (I use the jarred stuff; you can make this yourself if you feel ambitious but I didn’t, and my husband certainly would not)
Preheat your oven to 400
Slice a large spaghetti squash (what is a large spaghetti squash? Yeah, no clue. Ours was the size of a Tom Brady football [#toosoon?] and it gave us 3 heaping servings. But seriously, I’d say a little smaller than a football. Or a little larger than a Game of Thrones dragon egg [because that reference is so much more helpful].) oh shoot, I didn’t finish this sentence: so, slice that bad boy lengthwise and scoop out the seeds. I threw most of them away but one stuck to my finger so I ate it and it was as delicious as a pumpkin seed so I wish I’d saved them and dried them. Your call.
Put the halves cut-side-up on a baking sheet and rub the flesh with oil (that sounds super gross and somewhat Silence of the Lambs-y so sorry ’bout it). I also sprinkled salt and pepper over them, but that’s optional.
Bake for 40 minutes
You can prep the grape tomatoes by tossing them with olive oil and a little salt and pepper. You’ll pop these in the oven (set to 350) when you take out your squash.
Once the squash is done, let it sit and cool while the tomatoes roast (like 10 minutes). Then use a fork to scrape out the guts into a large bowl. The squash gets all stringy, hence the name. Once you’re all scraped out, discard the skins (sorry, I’m still thinking about Silence of the Lambs I guess). Toss the squash with a couple spoon-scoops of pesto. Kind of like with the tomatoes, you know how you feel about pesto. Use that much.
Top the squash with the roasted tomatoes, then sprinkle some Parmesan cheese on top (and more salt & pepper, if you’re obsessed like me).
PS: if you transfer the squash halves to a plate and use the same baking sheet (covered in foil) to roast the tomatoes, it makes clean up easier. Although I just realized you’ll probably get squash guts on the plate, meaning you still have two things to wash regardless. Ah well, what do I know, my husband does the clean up.
Remember when I was pity-partying over my lack of chocolate chip cookie skills? My sister-in-law just shut it down with a life-saving recipe.
Okay, that’s a tad dramatic, but having a good cookie recipe up your sleeve is pretty much crucial for things like making friends, impressing co-workers, or surviving the winter.
When I told my husband his sister sent me a recipe to try, his eyes widened with excitement and his voice took on a reverent hush: “Nina is a great baker!”
Fall has arrived in our neck of the woods, bringing with it the blustery wind I hate and the blushing leaves I love. With football on TV, it just felt like a cookie day. Armed with the recipe my sister swears by, annotated with her own tips, I took a deep breath and opened my heart to the chance I could make a perfect chocolate chip cookie after all.
I was not disappointed. If you are struggling to find the *perfect* recipe (and if your definition of perfect is golden outside, fluffy, chewy, not-cakey inside), let Smitten Kitchen rock your world.
The most reassuring bit of advice from Nina: The cookies will still look gooey when you take them out at 11 minutes, but they cook more on the sheet. Also, if — like me — you are in a rental with a standard, inexpensive oven, don’t beat yourself up if they don’t come out perfect every time. It’s the oven’s fault!
Thank you, thank you, to my lovely sister — and to Smitten Kitchen, the source of this great recipe. My husband has already eaten about half the batch.