Polish Cabbage Soup

I finally, FINALLY, got Antoni’s new cookbook, Let’s Do Dinner. As always, everything in the book looks so freaking good and I cannot wait to cook my way through it. While looking for a recipe to make for my grandparents, I came across Antoni’s recipe for Kapusniak. This soup focuses on cabbage and all things cabbage. You may be saying, that sounds boring and bland, but that is pretty disrespectful and you should really wait before you judge this dish. If you’re Polish/Slovak/eastern European you know what’s up.

Ingredients

  • 1 TBSP Olive Oil
  • 4 oz Thick cut bacon, cut crosswise
  • 1 Medium Onion, coarsely chopped
  • 1 Garlic Clove, thinly sliced [I did two]
  • 2 Bay Leaves
  • 3/4 TSP Smoked Paprika
  • 1/2 TSP dried Herbes de Provence, or thyme
  • 1 Medium Head Green Cabbage, cored and coarsely chopped
  • 1 28.5oz Saurkraut, do not drain
  • 1 Large Russet Potato, peeled and chopped
  • 1 Medium Carrot, thinly sliced
  • 1 Medium Parnship, thinly sliced, or another carrot
  • 1 qt. Low-Sodium Beef Broth, I only had chicken and that worked well
  • 1/2 Cup Finely Chopped Dill
  • Salt + Pepper

Let’s Get Cooking

The one thing I found super important before starting to cook this dish is to mise en place. Make sure to have all the ingredients prepped and ready.

Heat the oil in a large pot on MED-HIGH heat. Add in the bacon and cook until it’s golden and getting browned around the edges. Add in the onion + garlic + bay leaves + paprika + dried herbs + 1 TSP salt and cook until the onions gets translucent, don’t let the onion brown.

Add in the cabbage and cook it down for about 5 minutes. Add in the saurkraut and the juices + potato + carrot + parsnip + 1/4 TSP salt.

Add in 2 qts of water and then the broth, bring up to a boil. Once boiling, reduce the heat and simmer for about 45-50 minutes. Stir in the the dill and season with salt and pepper.

Made with Love,

Hannah

Roasted Garlic

My mom got me this ceramic pot specifically for roasting garlic and it is the most perfect thing, not to mention so cute. I am a garlic girl, any recipe that calls for garlic I’m doubling/tripling it. I love the simplicity of roasted garlic, you can use it in pasta recipes, on charcuterie boards, or just on a good piece of bread. This recipe does not require you to have a garlic roaster, you can also just place the bulbs on a baking sheet.

Ingredients

  • 1-2 Bulbs of Garlic, the top cut off
  • Olive Oil
  • Pinch of Salt
  • Thyme or any additional herbs

Let’s Get Cooking

Before using the ceramic roaster, soak it in water for about 15 minutes.

Preheat the oven to 375F

Place the garlic with the top cut off in the roaster. Drizzle over the olive oil and season with salt. Add in any additional herbs that you would like, I like adding a sprig of thyme.

Roast in the oven for about an hour.

Easy, peasy, that’s about it! Eat the garlic however you’d like!

Made with Love,

Hannah

Broccoli Cheddar Soup

Gorgeous, gorgeous, humans love soup. Soup humans are the best humans. So I present to you this absolutely delicious ‘healthy-ish’ broccoli cheddar soup from Half-Baked Harvest. It’s creamy, cheesy, and paired perfectly with some homemade sourdough. This makes a lot so be ready to have this for lunches for the week.

Ingredients

  • 2 TBSP Olive Oil
  • 2 TBSP Butter
  • 1 Yellow Onion, chopped
  • 2 TBSP Fresh Thyme/ 2 TSP dried
  • 2 Carrots, Chopped
  • 3 TBSP All Purpose Flour
  • 6 Cups Chicken Broth
  • 1 Small Cauliflower Head, cut into florets
  • 4 Cups Broccoli florets
  • 2 Bay Leaves
  • 1/4 TSP Smoked Paprika
  • 1/4 TSP Cayenne
  • 1/2 Cup Canned Coconut Milk
  • 1-2 Cups Shredded Sharp Cheddar Cheese
  • Salt + Pepper

Let’s Get Cooking

In a large pot, melt together olive oil + butter. Add in the onion + carrots + thyme and cook until you can smell the ingredients, about 10 minutes. Stir in the flour and cook until it goes light brown, about 2 minutes. Slowly whisk in the broth.

Add in the cauliflower and bring it up to a boil, until the cauliflower is tender, about 10 minutes. Transfer the soup into a blender and puree until it’s smooth. [don’t clean the blender because you will use it again].

Place the soup back into the bot add in the broccoli + bay leaves + paprika + cayenne + salt + pepper. Simmer over MED heat for about 10 minutes. Remove bay leaves and blend soup, but keep small chunks of broccoli.

Return the soup back into the pot and stir in the coconut milk and cheese until it is incorporated. Season with salt + pepper and serve warm with bread.

Made with Love,

Hannah

Sausage Meatballs

My mom wanted spaghetti and meatballs the other day so that is just what we did. You can never go wrong with this classic. I got a new cookbook for Christmas that incorporates spicy sausage into the mixture rather than pork or veal. This gives the meatballs amazing new flavor, I added in more sausage and less ground beef than called for because I love the sausage flavor, but as usual, do what makes you happy. This makes about 12 meatballs

Ingredients

  • 1 Cup Dried Bread Crumbs
  • 1/4 Cup Whole Milk
  • 2 LBS 85% Lean Ground Beef
  • 1/2 LBS Spicy Italian Sausage, casing removed
  • 1 Cup Finely Grated Parmesan Cheese
  • 2 TSP Dried Oregano
  • 1 TSP Dried Chili Flakes
  • 1 TSP Salt
  • 1 TSP Pepper
  • 2 Eggs, beaten
  • 1 26 oz Jar of Marinara Sauce

Let’s Get Cooking

Preheat the oven to 400F and line your baking sheets

In a large mixing bowl combine with your hands: bread crumbs + milk + beef + sausage + cheese + oregano + chili flakes + salt + pepper.

Add in the eggs and mix until well combined. Don’t over mix, it will make the meat tough.

Using about 1/2 cup measure scoop the meatball mixture out and roll with your hands to make a ball.

Place on baking sheets and bake for about 25 minutes.

Serve with your favorite marinara sauce and pasta.

Made with Love,

Hannah

Cranberry Brie Bites

I love finger foods. They always look so appetizing. I know holiday parties are winding down, but that doesn’t mean you can’t bring these bites to your next get-together, or make them for yourself and enjoy them on the couch.

Ingredients

  • Store-bought puff pastry
  • 1 14oz can Whole Cranberry Sauce
  • 1 Wheel of Brie, cut into cubes
  • Zest of half a orange
  • 1 TSP Cinnamon

Let’s Get Cooking

Preheat the oven to 400F

Pour the cranberry sauce into a bowl and add in orange zest + cinnamon and stir.

Cut the puff pastry into squares, about 4×4 in, and place into muffin tins.

Place one of the brie cubes into the pastry and top with the cranberry sauce.

Bake for about 20-25 minutes and enjoy!

Made with Love,

Hannah

Honey Chili Brie

It’s the new year and one thing I will never give up is cheese. I love cheese, I love all cheeses; stinky, sweet, salty, all of them. Brie is one of my favorites, it’s creamy and melty, and you can incorporate so many different flavors with brie. I love combining heat and sweet and this honey chili brie is the perfect way to do that. Serve with crackers or crostinis.

Ingredients

  • Honey
  • 1 TSP Fresh Thyme, can use dried
  • 1 TSP Red Pepper Flakes
  • Brie

Let’s Get Cooking

Preheat the oven to 350F

Cut diagonal lines in the brie and place in a brie baker or on a lined baking sheet

Sprinkle the thyme + red pepper flakes over the brie, getting them into the cross-hatches. Drizzle the honey over top

Bake uncovered for about 15-20 minutes or until the brie is melty and bubbling.

Let cool for a few minutes before diving in!

Made with Love,

Hannah

Dill Pretzel Snack

My mom makes these pretzels once a year at Christmas. They are one of the greatest snacks I have ever eaten, EVER. On Christmas, our dinner consists of these pretzels and puppy chow. Bring out your roasting pan and be prepared to eat a whole bowl of these on your own.

Ingredients

  • 28-32oz of Mini Pretzels
  • 1 Cup Vegetable or Canola Oil
  • 1/2 TSP Dill Weed
  • 1/2 TSP Lemon Pepper
  • 1/2 TSP Garlic Powder
  • 1 Package Hidden Valley Ranch Dressing Powder

Let’s Get Cooking

Heat oven to 200F

Pour the pretzels into a large roasting pan.

In a shaker container combine the oil + dill + lemon pepper + garlic powder + ranch powder and shake well.

Pour the dressing over the pretzels and toss to coat.

Bake for 30 minutes, stirring after 15 minutes. Let cool after baking and store in an airtight container.

Made with Love,

Hannah

Kimchi Fried Rice

I have been obsessed with Kimchi recently, any foods that are natural probiotics are a friend of mine. Kimchi is a Korean dish that is a fermented, spicy cabbage, often mixed with garlic, ginger, and chilis. Kimchi can be eaten on its own, or it can be fried with rice, which is a popular Korean dish. Perfect to make in large batches and enjoy for lunches over the week. I adapted this recipe from NYtimes Cooking.

Ingredients

  • 3 TBSP Unsalted Butter
  • 1/2 Yellow Onion, medium diced
  • 1 Cup Kimchi, roughly chopped
  • 2 TBSP Kimchi Juice
  • 1/2 Cup Salted Ham, diced [or any leftover cooked meat]
  • 2 Cups Cooked, Cooled Rice
  • 2 TSP Soy Sauce
  • 1 TSP Sesame Oil
  • 2 TSP Vegetable Oil
  • 1 Egg
  • Nori, ripped to pieces

Let’s Get Cooking

In a large saute pan melt the butter over MED-LOW heat and add the onions. After about 2 minutes, add in the kimchi + kimchi juice and stir until it comes to a slight boil. Add in the ham and cook for about 5 minutes.

Add in the rice and break it up with a wooden spoon, mix well. Turn up the heat and add in soy sauce + sesame oil. Mix and then turn down the heat, letting the rice cook.

In a separate small pan, add in the oil. Once the oil is hot, cook the egg to the desired doneness.

Serve the rice topped with nori pieces and the fried egg.

Made with Love,

Hannah

Not That Mary Berry’s Bean Dip

We all know Mary Berry, like the good old Great British Bake Off Mary Berry. Well, this isn’t who we are talking about. My best friend has about 1000000 nicknames for her mom and Mary Berry happens to be one of them. This is that Mary Berry’s bean dip [Thanks for the recipe MB!]. It’s cheesy, it’s tart, and you’re going to want to eat the whole dish. It’s perfect for your next holiday party when you have no clue what to bring. Make sure you serve with loads of tortilla chips.

Ingredients

  • 1 Block of Cream Cheese
  • 1 Can Hormell Chili, NO BEANS!
  • 1/2 Bag Shredded Cheddar Cheese
  • LOTS of Tortilla Chips

Let’s Get Cooking

Preheat the oven to 375F

Spread the cream cheese in an even layer in a pyrex dish. Top with the chili and spread evenly. Sprinkle loads of cheese on top.

Place in the oven and cook for about 10-15 minutes or until the cheese on top is all melty.

Remove from the oven and resist the urge to eat it right away, trust me it will burn the shit out of you and you’re going to hate yourself. I’ve been there, done that.

Let cool a little and serve with tortilla chips.

Made with Love,

Hannah

Wonton Soup

Takeaway wonton soup is one of my favorite meals when I am looking for something warm and comforting. The thought of making wonton soup always seemed out of reach, like how do you even make wontons?! Do not fret, I found a recipe from Delish that didn’t seem too difficult, so I added a little bit of a flair to it, and BOOM easy peasy wonton soup that you can make at home. Making the wontons did take some focus and time, but I found it to be a very mindful task. Serve warm and enjoy.

Ingredients

For Wontons

  • 2/3 lb Ground Pork
  • 2 TSP Soy Sauce
  • 2 TSP Chives, Thinly sliced
  • 1 TSP Rice Wine Vinegar
  • 1 TSP Grated Ginger
  • 1 Garlic Clove, minced
  • 1/2 TSP Crushed Red Pepper Flakes
  • 1/2 TSP Sesame Oil
  • 1 Package Square Wonton Wrappers
  • 1/4 Cup Water

For the Broth:

  • 6 Cups Chicken Broth
  • 3″ Piece of Peeled Ginger
  • 2 TSP Soy Sauce
  • 2 Garlic Cloves, Smashed
  • 1/4 TSP Sesame Oil
  • 2 TBSP Sliced Green Onions
  • 1 Bundle of Bok Choy, Chopped
  • 1 Cup Mushrooms, Sliced
  • 1 Handful of Bean Sprouts

Lets Get Cooking

In a large stockpot bring together all of the broth ingredients except the bok choy and the bean sprouts. Bring up to a boil and then simmer on low for 10 minutes. Remove the garlic and ginger and bring back up to a boil.

While the broth is coming together, combine pork + soy sauce + chives + vinegar + ginger + garlic + red pepper flakes + sesame oil in a large bowl.

On a clean dry surface bring out your wonton wrappers. Keep a bowl of water close by and wet the edges of the wonton wrapper with water. Place about 1/2 TBSP of the pork filling into the center of the wonton wrapper. Fold the wonton diagonally in half to make a triangle, seal the edges. Fold the two bottom corners in on each other and press again to seal. Repeat on all wrappers. Use extra water if needed to seal.

Bring a pot of water up to boiling and place in a few wontons at a time. These cook fast so be sure to watch them. When they float to the top remove them from the water. It is a small amount of meat so it will cook through and it will also continue to cook in the hot broth.

Once all the wontons are cooked, add the chopped bok choy and bean sprouts into the broth and simmer for about 5 minutes.

When you’re ready to eat. Place 3 wontons in a bowl and pour the hot broth over top.

Enjoy warm.

Made with Love,

Hannah