Chicken with Apple Sauce

Lately everything I make is either too simple to share, someone else’s recipe, or photographs hideously ugly (probably because of my dark kitchen and the sun setting mid-afternoon). But this recipe is too delicious not to share, with or without  a picture.

It’s chicken breasts in a savory apple sauce (not to be mistaken for applesauce) which I’ve been serving over mashed potatoes or sauteed garlic spinach.

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Kitchen Sink Quinoa Salad

Kitchen Sink Quinoa Salad

I have a confession. I love leftovers. Like, a lot. I have been known to make or order too much food specifically so that I will have leftovers. I LOVE leftovers.

But some leftovers are more exciting than others. It’s not all cold Pad Thai and macaroni and cheese. Sometimes you have cooked broccoli and baked chicken and the end of a container of grape tomatoes that need to get used up before your next grocery run.

This is a great way to liven up those leftovers. It’s great because it’s totally customizable to your tastes and what’s taking up space in your fridge. Everything is optional!

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Farm Cobbler

Farm CobblerOkay, yes, it’s basically Shepherd’s Pie, but there are two key differences: 1) proper Shepherd’s Pie is made with lamb (technically if you use beef it’s Farmer’s Pie, fish it’s Ocean Pie. I wonder what a chicken, pork one would be?) 2) “streusel” topping!

I love Shepherd’s Pie-esque dishes because they’re a great way to use up leftovers. It’s also super versatile, which is something I really appreciate in a recipe.

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Fakey Carbonara

Fakey Carbonara

Proper Pasta Carbonara is made with egg, Parmesan cheese, pasta water and prosciutto to create a simple creamy pasta dish. Many Americans know a bastardized version that often involves peas and mushrooms. It’s delicious, but it isn’t Carbonara.

This is my take on the latter (thus “Fakey Carbonara”). It’s one of my favorite indulgent dinners and makes fantastic leftovers.

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