Recipes

This post has images! If they do not show up for you, please click through! Happy May! I hope your first week of the month has gone swimmingly. For those of you who have my 2024 Recipe Calendar hanging up somewhere in your houses, I hope you've been enjoying your recipes!! I've had a number of people send me photos of their successful meals and I haven't heard anyone say they've struggled with anything yet, so I consider that a massive win! Previous 2024 recipes:JanuaryFebruaryMarchApril (with a bonus recipe!) Let's take a look at May! FRAPPUCCINO INGREDIENTS 1 tbsp instant coffee(or more if you want)1 tbsp sugar(or more (or less) if you want)1/2 cup milk of your choice1 cup iceA LEETLE PEENCH of xanthan gum DIRECTIONS Chuck it all in a blender. Serve. Xanthan gum is found in the baking aisle and is most often used by home cooks as a thickener in vegan and gluten-free recipes, but it’s also a great stabilizer and you can use it in sauces and make bougie foams and stuff like that. It’s also naturally produced by fermenting glucose, if that’s something that is important to you. It is kind of the key to the whole thing because in this recipe, it’s what keeps everything suspended in the ice. Without it, all your liquids will sink to the bottom and you’ll just have weird ice at the top. Also, don’t spill a large amount of it when opening the bag for the first time,…

This post has images! If they do not show up for you, please click through! So I've been doing calendars for a few years in a row now, and not once have I made it through without some kind of error or typo. Most of them are not egregious (although last year I did accidentally give November 31 days. Didn't throw December off so it was okay, just embarrassing), but it does set me on edge every time I flip to a new month, knowing that I may be revealing a new stupid thing I did that a couple hundred people will be looking at every day for the next 28-31 days. I did recipe calendars this year, and April is this tasty little dish. However, I must note that I adapted the calendar recipes from a document that I've formatted for an eventual cookbook I'd like to share, and thus have made a small error in the ingredients. I do not have a "sauces" section in my calendar. I am a FOOL. An absolute MAROON! I noticed a couple weeks ago but haven't had a chance to issue a press release until now! So I thought I'd share two recipes today. One being April's recipe and another being the missing balsamic glaze! Bone appateet! Previous 2024 recipes:JanuaryFebruaryMarch PORTOBELLO CAPRESE SALAD About 25 minutes This is a really easy dinner that seems fancier than it is. It’s especially nice in the late summer when you can get fresh tomatoes and…

This post has images! If they do not show up for you, please click through! Happy March! I am retroactively posting this so that I can start linking it in future (present) recipe posts! Yada yada yada, recipe calendar, etc. There's a better way to go about this but who has the time to do everything right? In case you missed them:JanuaryFebruary Ok without further ado: March's recipe! CHICKEN PICCATA Serves 2-430-45 minA “feels more impressive than it is” dish INGREDIENTS 2-4 chicken breastsFlour for dredgingOil or butterLemon juice (fresh or bottled)(1 lemon or 2-3 tablespoons)1/2 cup white wine or chicken brothCapersSalt and pepper to tasteGarlic, minced(optional*) *For real! I usually don’t use it and I tried it the other day just to see, and the difference in flavour was nice but minimal **Sometimes you’ll be advised to rinse your capers—this is only actually important to salt-packed capers, which you should soak before using. Brine-packed capers can be used as-is, although I recommend tasting one first just to make sure it’s not obscenely salty. The capers are why I don’t usually salt this dish until the end, especially if using broth, which is often already salted as well. DIRECTIONS Butterfly (cut flat horizontally: think bagel, not chicken strips) or pound the chicken breasts—you want them to be thin so they cook faster. Make sure your knife (boning or chef knife) is SHARP and be real careful while slicing so you don’t accidentally butterfly the palm of your hand like a…

This post has images! If they do not show up for you, please click through! Happy February! I am retroactively posting this so that I can start linking it in future (present) recipe posts! Yada yada yada, recipe calendar, etc. There's a better way to go about this but who has the time to do everything right? If you missed it, here's January Ok without further ado: February's recipe! BORSCHT 6-8 bowls90+ min This is a slightly altered quick ‘n easy version of my baba’s recipe. INGREDIENTS 3-4 medium-sized Beets, slivered or grated1-2 Carrots, diced or slivered1 OnionGarlic (some)1-2 diced potatoes (if you want)2 cups cabbage and/or beet stems and leaves28 oz can of crushed or diced tomatoes*Broth (enough to cover with about an inch or so of headspace)Salt and Pepper Dill (fresh if possible! Fern, not seeds)Whipping cream (optional)Sour cream (“optional”) POSSIBLY: lemon juice or vinegar if too sweetPOSSIBLY: sugar if too tart/acidic. All depends on how sweet your beets are! DIRECTIONS Cut up all your veggies. While grating/chopping beets, use a glove if you don’t want to look like you just murdered a man for fun.If using beet greens, chop up your stems to simmer (they’re tougher) and save the more delicate leaves to add closer to the end. Briefly sautée your onion, garlic, and carrot in the pot in a bit of oil or butter until slightly tender and brown. Add beets, potatoes (if using), cabbage and/or beet stems, broth, and tomatoes (and ribs, if using). Simmer…