I love Brad Leone, I named my sourdough starter after him. He is what got me into learning about fermentation and the science of food. I love how focused he is on farm to table, and taking what you can from nature while being sustainable. This is Brad’s stock recipe from his new cookbook Field Notes for Food Adventures. You can use this stock in a variety of different recipes. I used it this past week to make use of the rotisserie chicken bones I saved from meal prepping. You can cut down this recipe as needed, since I only had about 2lbs of bones I cut back on a few items. Do what feels right to you.
Ingredients
1/4 Cup Extra Virgin Olive Oil
3 Medium Onions, halved
1 Cup Sliced Mushrooms
2 Medium Carrots, chopped
3 Celery Stalks, chopped
10 lbs Mixed Bones, I used chicken, you can use whatever you have
1 Parsley Bunch
Additional Herbs, like thyme, rosemary, whatever you want
2 Garlic Heads
6 Bay Leaves
1 TBSP Whole Peppercorns
1 Cup White Wine
4 Gallons Filtered Water
Salt
Let’s Get Cooking
In a large pot heat up the oil and brown off the onions + mushrooms + carrots + celery.
Add in the bones + parsley + additional herbs + garlic + bay leaves + peppercorn and stir.
Add in the wine and let reduce down for a few minutes. Then add in the water and bring to a low simmer.
Turn down the heat to LOW, allowing it to gently simmer.
Let this go for hours until it reduces. I let mine go for about 6 hours. The color will darken and the stock will thicken.
Strain the stock and taste, salt now if the stock needs it.
Store in the fridge or put in the freezer to use later.
I just had a huge move, from living with my best friend since pre-school to living alone. I have never lived alone before so it was a transition. I’m beginning to get back into some resemblance of a routine and part of that is making lunches for the workweek. I found this recipe in Antoni’s new cookbook Let’s Do Dinner and it is the perfect lunch that you can pop in the microwave [ if you want ] and you’re good to go.
Ingredients
2 TSBP + 2 TSP Extra Virgin Olive Oil
1/2 Small Onion, Chopped
2 Garlic Cloves, thinly sliced
1/2 TSP Chili Powder
Salt
2 15oz Cans Black Beans, rinsed and drained
1 TSP Grated Lime Zest
2 TBSP Fresh Lime Juice (about 1 lime)
6 Cups thinly sliced napa/green cabbage
1 1/2 Cups cubed Pineapple
1 Large Serrano/Jalapeño pepper, thinly sliced
2/3 Cup Chopped Cilantro
2 Scallions, thinly sliced
2 Cups Shredded cooked chicken, (can use rotisserie chicken)
4 Large Flour Tortillas
Hot sauce & Sour Cream (For serving)
Let’s Get Cooking
If you’re eating these at home now, preheat the oven to 400F. If making for the weekly lunches you can skip this part
Heat 2 TBSP of olive oil in a saucepan over MED heat. Add in the onion + garlic and cook until soft. Add in the chili powder + 1/4 TSP salt + beans and cook until warmed through. Stir in the lime zest + juice and remove the beans from heat.
In a large bowl, combine the cabbage + chile + cilantro+ scallions + remaining oil + salt + pineapple.
Lay out a piece of foil and place the tortilla on top. Layer the burrito beans + chicken + cabbage and then tightly roll and wrap in the foil.
If you’re eating these at home, place the burritos in the oven for 15 min.
If you’re eating at work, place it right in the fridge. Be sure to pack a plate or something to unwrap and reheat the burrito in.
I’ve seen this pasta across a variety of different platforms and called a bunch of different names, like ‘The Gigi Hadid Pasta’. Gigi Hadid did not invent vodka sauce, so no, I’m not calling it that. In my hometown, a local restaurant, Combine Brothers, calls this pink pepper sauce. It’s spicy, creamy, tomatoey, garlicky, and brilliantly delicious. You can add vodka to this, but I didn’t and it is still spot on.
Ingredients
6 oz Tomato Paste
1 TBSP Olive Oil
1 Cup Heavy Cream
1 TBSP Butter
1 Yellow Onion, finely diced
4 Cloves of Garlic, finely chopped
1-2 TBSP of Red Pepper Flakes, depending on taste
1/4 Cup Parmesan Cheese
1/4 Cup Pasta Water
Pasta of your choice
Salt + Pepper
Pinch of Sugar
Let’s Get Cooking
In a large skillet, heat up the olive oil on MED heat. Add in the garlic + onion and saute until the onions become translucent and fragrant. Add in the heavy cream + tomato paste and stir gently to combine.
Once combined add in the red pepper flakes + parmesan+ butter + pinch of sugar + salt + pepper. Stir to combine. Taste test to see if it is spicy enough for you or add more RPF if needed.
While the sauce is cooking, cook your pasta according to package directions. While the pasta is cooking, take 1/4 cup of pasta water and add it to the tomato sauce.
When the pasta has finished cooking, drain, but DON’T RINSE and add to the tomato sauce. Gently stir to cover the pasta well in the sauce.
Transfer to a bowl and top with additional cheese.
My best friend, Kate, and I have been working to find the best pizza in the Cuyahoga Falls/Akron area. Listed down below are a few of the favorites that we have found in the process of our hunt. Let me know what our next stop should be!
Luigi’s, Akron, OH
First up on the CFalls/Akron pizza reviews was Luigi’s which I’ve heard so much about. I heard a lot about the side salad that comes with a mountain of cheese on top, but that’s not what we got today. I ordered through the phone and it took 30 minutes to pick up and it was hot and ready to go. Luigi’s is CASH ONLY so come prepared. I do believe they have an ATM inside just in case. Pick up was easy and the staff was incredibly nice. The sauce was great, however, for me, it could have been a little bit tangier. I love the crust, it’s more of a pan crust so it’s crunchy and flavorful. The cheese was warm and the pepperoni was distributed well across all the slices. This pizza is top 3 of my favorites in the Akron/CFalls area. The restaurant was decorated so cute and I can’t wait to visit and have dinner there one evening.
Decheco’s
Ordered by phone during the height of COVID. The pickup was easy, walked right up to the window and the pizza was hot and ready to go. This was one of the most visually satisfying pizzas I’ve had in my series of pizza reviews. The sauce was delicious and I am not a person who enjoys red sauce at all. It was not too sweet which I like, it was a bit tangier. The cheese was warm and melty, not tough and cold like take away can be sometimes. I mean seriously, just look at this cheese. You can’t even imagine the cheese pull. Overall this has to be one of my top 3 pizzas in the Akron/Cuyahoga Falls area.
Euro Gyro, Cuyahoga Falls, OH
Located in the smallest plaza next to Chelsea’s on the River, this may just be one of the best places to get pizza in the falls. The crust isn’t thin or thick, making it just enough to hold all the cheese and toppings. The sauce isn’t overly tomato-ey, which for me is perfect. It’s seasoned well, not too salty or sweet. The cheese is always melty and a little bit greasy, which is exactly what you need in a pizza. My friend and I have been getting the pizza on Wednesday, which is $5.99 for a one-topping pizza, pick up only. If you’re looking for a pizza in the falls, don’t pass up Euro Gyro.
Altieri’s
Stopped by this take-out-only pizza spot for our next pizza review. To start off the customer service was great and quick in and out after we called ahead. The pizza looked great in the box and all the toppings were dispersed well. We enjoyed how the toppings were under the cheese, they did not fall off when you bit into it. The pepperoni was slightly spicy which was great to balance out the sweeter sauce. There was not really a cheese pull or much flavor to the cheese. Not much flavor to the crust either, it was chewier rather than crunchy, so mostly depends on your preference. The pricing was reasonable and we will definitely be getting it again!
Luca’s, Stow, OH
In the continued hunt for the best pizza shop in Cuyahoga Falls, we tried out Luca’s! I ordered delivery on the phone and staff was so nice and polite. It was quite a long wait to get the food, but it was dinner time on a Friday night, so we have to be understanding! Luca’s is a thin crust pizza, the dough itself does not have that much flavor, and it was a little chewy. My roommate loved it because she prefers a thin crust, myself, I like a little crunch. The sauce was perfect, not too much and it had an excellent flavor! The topping ratio was just right, there was the perfect amount of pepperonis on each piece! I loved how big the slices were cut, you only need about 2 slices and you are good too!
Chil-Fil-A makes some of the best mac and cheese ever. However, you can’t go to chic-fil-a every day just to get this mac & cheese, well you can but that’s not very healthy, no offense. So instead of spending all your money by going to chic-fil-a every day, you can make it at home! Thanks to Hot Rods Recipes, I got an idea of exactly how I can make this at home. I made some slight changes because I feel that more Colby jack should be added into the melty cheese rather than just on top.
Ingredients
16 oz Macaroni, or noodle of your choicee
1 1/4 lb Velveeta cheese, cubed
2 TBSP Parmesan cheese
1 TBSP Romano Cheese
4 oz Colby Jack Cheese, shredded
2 Cups Heavy Cream
Salt + Pepper
Let’s Get Cooking
Bring a pot of salted water to boil and cook the macaroni per package instructions. Drain the pasta, but do not rinse.
In a large pot over MED heat, add heavy cream + parmesan cheese + Velveeta + romano + half of the shredded Colby jack. Keep an eye on it to not let it burn. Stir occasionally until melted.
Once melted, pour the cooked noodles into the pot of cheese and stir to combine well. Pour the noodle/cheese mixture into a baking dish. Top the mac & cheese with the remaining shredded Colby cheese.
Turn the broiler on LOW and place in the mac + cheese. This is another time that it is vital that you keep an eye on this so it doesn’t get burnt. Broil until the cheese on top is bubbly and slightly beginning to brown.
The real title of this recipe could be “Antoni’s recipe for Jonathan Van Ness’s favorite queso“, but that’s really a mouth full. This is the perfect white queso with some green chilis and chorizo mixed in. It is one of my absolute favorite dips, be careful you may just eat the whole thing on your own. Serve it with tortilla chips, but another good way is serving it with some whole wheat crackers, tastes like a freaking hanky-panky. If you don’t know what a hanky-panky is I don’t think you should read these posts anymore.
Ingredients
1 LB White American Cheese, chopped
1 Cup Whole Milk
2 TBSP Unsalted Butter
1/2 TSP Ground Cumin
1/4 TSP Garlic Powder
1 4.5oz can Chopped Green Chiles
6 oz Fresh Chorizo, casing removed [If I can’t find chorizo I go for any spicy sausage in the store, it’s still delicious]
Tortilla Chips & Crackers for serving
Let’s Get Cooking
In a large heatproof bowl combine the cheese + milk + butter + cumin + garlic powder. Fill a medium pot with about 2 inches of water. Bring the water to a gentle simmer. Place the heatproof bowl with the cheese mixture on top and stir gently until the mixture is melted and gently bubbling.
Stir in the green chilis and remove from the heat.
While the cheese is melting, cook the chorizo in a medium skillet over MED-HIGH heat. Make sure to be breaking up the sausage into small pieces. Cook until crispy and remove from heat.
Pour cheese into a serving bowl and transfer chorizo into the cheese mixture using a slotted spoon. Stir in the chorizo and enjoy!
Rice bowls and stir-fry are some of my favorite weekly meals. They are so easy to make and it also allows you to combine a lot of leftover ingredients in your fridge. This Asian-inspired zucchini is a great addition to any of your weekly rice bowls.
Ingredients
1 Large Zucchini, cut into long quarters
1 TBSP Olive Oil
2 TBSP Soy Sauce
2 TSP Fish Sauce
1 TBSP Rice Wine Vinegar
2 TSP Red Pepper Flakes
Let’s Get Cooking
Bring out a large pan and add in the olive oil, begin sauteing the zucchini.
Allow the zucchini to brown a little, and add in the soy sauce + fish sauce + rice wine vinegar.
Turn the heat up to high and allow the soy sauce to cook down for about 3 minutes. Turn down the heat to low, add in the red pepper flakes and cook for about 10 more minutes.
Place in an airtight container and add in a little extra soy sauce on top. Keep in the fridge for about 3-5 days and enjoy over rice or as a snack!
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.
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!
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.
Hangry Hannah 