These are other recipes and things that I'm trying in the kitchen. If they turn out,
or if they don't, I'm going to post about it. The things that work will
likely get a full recipe writeup in the future.
I used to do prep at the pizza place, and I can't believe it's taken me
this long to realize that chopped veggies can be stored overnight in
a fridge and used the next day (or even, gasp, two or three days later).
- Buy an extra red pepper
- Chop it up with the rest of the red peppers from Chicken Paprikash
- Put the extra chopped peppers in a sealed container
- Add to eggs and breakfast potatoes
Where I used to think that a Denver Omelette (ham, onion, bell pepper)
would be difficult to make for myself at home, now I realize that I can
make them as long as I'm willing to have 3-4 of them during the week. Or
I can make other things with the same ingredients, like add potatoes and
make a hash, or add a pie crust and make a quiche, or sub the ham for
some other meat and make tacos! Having pre-prepped veggies makes a lot
of things easy!
Tonight, I made Chicken Paprikash, a Hungarian stew featuring Paprika,
from this recipe by A Dish of Daily
I only had plain paprika, not the hungarian paprika called for in the
recipe, so I gain no points for authenticity. It didn't matter, because
this still tasted delicious. It takes a bit of time, but it's pretty
easy to make, and absolutely worth it.
Sugo alla puttanesca is a simple sauce made of tomatoes, black
olives, capers, and anchovies. Served with spaghetti makes Spaghetti
This comes together quickly, so prep everything before starting the
water for pasta. Start the water, and then immediately start the sauce.
By the time the water boils, you'll be done with the work in the sauce
and just letting it simmer. Then while it simmers, the pasta cooks. Cook
the pasta a little below al dente, then drain and add it to the sauce.
Toss to coat, and let sit for a bit more for the pasta to finish cooking
and soak up some of the sauce.
I combined two recipes I found to make this (this recipe from
this recipe from
I wasn't quite sure how it'd turn out. Next time I'm going to chop up
the capers to spread them out a bit. I'm also going to try parsley
instead of basil, as is more traditional, and the Wikibooks
recommended adding some shrimp for protein...
I love frittatas! Single-serving frittata isn't exactly the right way to do it,
but it's easier than an omelette and has golden-brown deliciousness. I follow
Alton Brown's frittata
with only 2 eggs and varying mixins like this bacon onion frittata with
breakfast potatoes (but always keep the parmesan cheese, it really ties the
Other things I've added to frittata include:
- Herbs like basil and thyme
- Various cheeses including pepperjack, colby, and cheddar
I think frittatas are my new favorite egg dish. Omelettes are great, but
a bit challenging to make. Frittatas are all the flavor and none of the
If it's not yet
posts about mac and
cheese on this
site, I love Mac and
Cheese. My current favorite recipe is my Cheddar Cheese
Sauce, which is quickly
built from a standard béchamel (milk sauce). But though practice makes perfect,
and the skills needed to make the sauce are transferable to dozens or hundreds
of applications, I'm always on the look-out for new recipes to try.
So, a few weeks ago, Serious Eats The Food
Lab posted this recipe for
3-ingredient, stove-top Mac and
The three ingredients are: Macaroni elbow noodles, evaporated milk, cheese. It
takes around 10 minutes. It's incredibly simple. It's wonderfully delicious.
While this may not end up as my go-to recipe, it's certainly one of the best
recipes I've tried.
After a taste test as-is, I decided to add some bacon and chipotle peppers to
spice things up a bit. The smokey, chili goodness of real peppers is so much
better than the chipotle spice I got from Penzie's (not knocking Penzie's,
their spice is still amazing, but it can't compare to the smooth richness of
the real deal).