Further evidence that I am in a life-long love affair with carbs.
Weekend breakfast: Trader Joe’s pumpkin pancakes/ avocado omelet
Dinner for a couple nights: Trader Joe’s frozen gnocchi with gorgonzola sauce (didn’t care for it, likely won’t buy again) bulked up with cherry tomatoes and asparagus
Homemade chili: three kinds of beans (pinto, black, kidney), can of rotel, chipotle chili powder, mushrooms, onions, bell peppers, etc. Honestly, I made this as an excuse to pile cheese and sour cream on top of it (additional batches also involved avocado and hot sauce).
Green bean casserole: made a few weeks before Thanksgiving. Just cause. Made the lazy way (Trader Joe’s condensed mushroom soup, sauteed mushrooms, frozen green beans, Trader Joe’s crispy onions, a bit of parmesan). With a chicken sausage for protein.
Ribollita: I made super unsuccessful homemade bread (measuring the ingredients for bread with measuring cups is a crapshoot- this is why I’m stoked to’ve received a digital scale for Christmas). I reappropriated the bread into homemade soup, roughly following this New York Times recipe, but instead of putting crostini on top, I cut the bread into crouton shapes, tossed it with olive oil and toasted it, then tossed it into the soup.
Also shared this soup with my friends who had the new bebe in November.
Pizza: I still had another batch of unsuccessful bread dough to which I added a lottt of water (i.e. probably too much but oh well) and revamped into pizza dough. I topped it with some weird hippie-ish toppings (homemade barbecue sauce, roasted broccoli, chopped up baked tofu, random cheddar cheese I had lying around) and baked it as hot as my oven would go (slightly burning the bottom in the process but I didn’t totally mind that honestly).
Pot pie: After Thanksgiving, I had a spare frozen pie crust, so I tried to fashion a sort of lentil-root vegetable pot pie. The filling was a bit dry and one note (I used celery root, parsnip, carrots, I think sweet potato too?) but I mean it still had pie crust on it. I ate it happily, particularly with some cheese melted on top.
Broccoli pasta: after Thanksgiving, I also had some heavy cream in my fridge (rough life, I know). I also had some broccoli. This led me to this Smitten Kitchen recipe for spaghetti with broccoli cream pesto which was BOSS.
Pretty standard: one could hardly call this cooking but my default meal these days is avocado toast+ some kind of protein+ more vegetables if I’m being good.
Thus, below, baked tofu, avocado toast, and Trader Joe’s premade salad kit (this had dried cranberries n apricots and cheese and a champagne vinaigrette).
Another leftovers triumph: On New Year’s Day, I pulled the turkey carcass from Thanksgiving out of my freezer and made homemade stock. Then I thawed some turkey meat and some cooked rice from my freezer and put that in the stock. Then I whipped up some eggs with lemon juice, tempered them with hot broth, and threw them in too.
Thus, avgolemono soup. So great. You have to put lots n lots of black pepper on top.
Here, simply served with salad.
Finally, the most exciting thing I have cooked in awhile: SPAGHETTI BOLOGNESE! (Plus massaged kale salad with lots of lemon for a brightness and bitterness and acidity foil to all the richness)
For Christmas, my auntie Jeanie gave me the compilation of all of Cook’s Illustrated recipes for 2017. I LOVE reading Cooks Illustrated articles the same way I love reading short stories. They are the OGs of nerdy food science and I always learn things.
The compilation included their “weeknight bolognese” (<< so called because it was “quicker” and “easier” than traditional recipes). I’m dubious on the weeknight bit (it took an hour and a half, required a trip to Whole Foods for pancetta and Italian-style egg noodles, and trashed my entire kitchen).
That being said, IT WAS EXTRAORDINARY. And since you basically have to make a ridiculous amount of it (you use the pasta’s starch to thicken the sauce so you can’t make the whole batch of sauce and freeze part of it, which would honestly be my preference, but oh well) it’s a good thing that it was great. I ate it for like five happy days and shared it with some of my favorite people 😀