I think some of the best recipes come from scavenging in your fridge. I needed some lunches for the week but did not feel like going grocery shopping. I had a lot of different individual items so figured why not throw it into a pasta salad; that always ends up turning out well. Here is my little creation, I don’t know how greek it really is, but that’s the name I came up with.
1/2 Cup Cherry/Grape Tomatos, quartered
2 Cups Spinach
1/2 Cup Olives, halved, Kalamata or Green
2 Cups Cooked Rotini
1/4 Cup Olive Oil
1/4 Cup Feta Cheese
Salt + Pepper
Let’s Get Cooking
Cook the noodles per package instruction, make sure you cook it al dente.
Prep the rest of your ingredients.
Grab a large bowl and place spinach on the bottom, then pour the cook pasta over top, add in the olives + tomatoes + feta cheese + olive oil and toss. This allows the spinach to slightly cook due to the warm pasta.
Season with salt + pepper and enjoy!
Have for your weekly lunches or for a quick pasta side dish.
I planted a small herb garden on my patio, my very small patio. One of the herbs, dill began to completely take over, in a good way. I decided that I needed to use some to clear up some space and let its herb neighbors grow. I had some potatoes in the pantry and found this recipe from the Kitchn which is a Ukrainian Dill Potato recipe. I edited the recipe a bit, I prefer a crunchy potato with the grassy dill. This is a perfect summer side.
1-2 Large Potatoes, cut into cubes
2 TSP Duck Fat [optional]
1 TBSP Olive Oil
1/2 Cup Chopped Dill
Let’s Get Cooking
After cutting the potatoes into cubes, boil in salted water until a fork can pierce them easily, but does not fall off.
Preheat the oven to 420F. Place the par-boiled potatoes on a baking sheet and toss with the duck fat. Roast in the oven for about 25-30 minutes.
Once the potatoes are done, place in a bowl and toss with the olive oil, salt, and chopped dill.
I’ve said this so many times but it’s so true, bread is so much easier to make at home than people make it out to be. Your simple bagel and white bread is so much closer than the grocery store. Feel free to add cheese on top or do whatever you like, go crazy. These bagels take no time at all to make and you can enjoy them for breakfast or for whatever you please! I used the recipe from Finding Silver Linings!
One Packet of Dry Active Yeast
1 1/2 TBSP Granulated Sugar
1 1/4 Cups Warm Water
3 1/2 Cups All Purpose Flour + extra for kneading
1 1/2 TSP Salt
1 Egg White for the egg wash
Lets Get Cooking
In a large measuring cup, add 1/2 cup warm water + sugar + yeast. DO NOT STIR. Let this sit for about 5 minutes to least the yeast build. After the five minutes, stir everything until it all dissolves.
In a large bowl, mix together the flour + salt. Make a well in the middle and add in the yeast mixture.
Pour the final 1/3 Cup of warm water into the flour mixture as well. Mix until you have a moist and firm dough. If you need to add water to achieve this add in a little at a time.
Flour a surface and knead the dough for about 7 minutes until it’s smooth and elastic. Clean the bowl that the dough was mixed in and lightly oil the sides. Add in the kneaded dough and turn it until it is covered in the oil. Cover the dough and let rise in a warm spot for 1 hour. Punch the dough down and let rest for another 10 min.
Divide the dough into 8 pieces and round the pieces making them as smooth as possible. Press your finger into the center of each dough ball and form a ring. Stretch the ring out slightly and place on an oiled cookie sheet, cover and let rest for 10 minutes.
Preheat the oven to 425F and bring a large pot of water to boil. Boil about 4 bagels at a time for about 2 min each side. Remove from the water and place back on the sheet.
Once all the bagels have been boiled, brush with an egg wash and bake for 20 min.
Once they are golden brown, take them out, & enjoy!
To complete this weeks theme of recipes from the homeland I bring you Halušky! One of the most simple, delicious meals you might ever have and guess what, it’s a no waste recipe if you are using the leftover cabbage from the Stuffed Cabbage recipe! Let’s get into this recipe and be sure to salute to the motherland before eating.
1 1/2 lb Cabbage, cored, boiled, and sliced into long pieces
6-8 slices of Bacon, diced
6 TBSP Butter, cut into individual TBSP
2 cups Onion, diced
1 1/2 TSP Salt
1/2 TSP Black Pepper
6 oz Egg Noodles
Let’s Get Cooking
If you are using the left over cabbage that you already used for the stuffed cabbage, you are good to go, just slice length-wise the remaining cabbage. If you haven’t already boiled, don’t worry about it! Just core the cabbage and cut into length-wise pieces.
Get out a large skillet and add 2 TBSP of butter, left that melt and add the diced bacon, cook until it’s slightly crispy. Add in the diced onion and cook until they lighten in color.
Add in 2 more TBSP of butter + cabbage + salt & pepper. Mix until everything is combined, lower the heat to med & cook for about 10 min.
During this time cook the egg noodles by the package directions.
Check and make sure the cabbage is to the doneness of your liking, I like mine a bit more crunchy but that’s completely up to you. Once at your desired doneness, remove cover and add the cooked and drained egg noodles.
Add the remaining TBSP of butter and cook until all is combined.
Serve hot & with all the salt and pepper you desire!
You’ll want to eat the whole pan, trust me it’s hard not to.
This has to be the all time BEST French Onion Soup recipe ever. Now, I do not say this lightly. This soup alone has caused countless trips to The Dobbin House Tavern in Gettysburg, PA. The stew meat and the gooey cheese are the KEY to this recipe. Seriously, I think I love this recipe so much solely because the amount of cheese that is involved. This recipe serves 6, but it is also perfect for leftover night!
6 Cups of Beef Stock (If you’re grocery shopping you’ll need 2 containers of stock)
2 TBSP Sweet Butter
6 Medium Onions, Peeled & Diced
1 Cup Stewing Beef, cut into 1/2 in. cubes
1 Cup Dry Sherry
6 Slices of White Bread
Let’s Get Cooking
Bring the beef stock to a low boil in a large saucepan.
While the beef stock is coming to a boil, melt butter in a skillet.
Add the diced onions to the skillet and sauté until they yellow.
In another skillet, brown the stew beef.
Once the onions have yellowed and the beef is cooked, add to the beef stock, along with the sherry.
Let the stock simmer for about 30 minutes.
Once ready to serve fill ovenproof bowls with the soup.
Add 1 slice of bread then comes the best part…
add 2 slices of the swiss cheese then 2 slices of provolone
Broil in the oven until the cheese browns and becomes ooey and gooey.
Trust me, just by looking at that melty cheese you are going to fall in love with this recipe. I also recommend going to the Dobbin House in Gettysburg, PA. It is such an experience, with history and food coming together, what’s not to love!
I have been wanting to make macaroons for a long time. However, people have mentioned to me how difficult they can be to make, so I strayed away. My pinterest feed recently has betrayed me, bringing up all sorts of different macaroon recipes. I decided to finally cave, despite the warnings people gave me, and attempt to make my own macaroons. I went with another internet recipe from Delish. I am so happy with the way they came out. With the success of these and my croissants last Sunday, I think I might just quit my job and open a bakery.
1 3/4 Powdered Sugar, spooned
1 cup Super-fine Almond Flour, spooned
3 Large Egg Whites, room temperature
1/4 tsp. Cream of Tartar
Pinch of Kosher Salt
1/4 Cup Superfine Sugar
8 Drops Pink Food Coloring
1/2 Cup Unsalted Butter, room temp
3/4 Cup Powder Sugar, spooned
1 1/2 tsp. Vanilla Extract
Let’s Get Cooking
Set a sieve over a bowl and sift powder sugar + almond flour. Press through until only solids remain.
Separate egg white and add into a mixing bowl. Add cream of tartar + salt to the egg whites. Beat the egg whites until frothy (it starts forming bubbles). Increase the speed to medium high & add the sugar. Beat until egg whites are stiff & glossy about 2-3 minutes.
Beat in the food coloring to make whatever color you desire. I went with pink like the recipe called for because I think they look so cute!
Carefully fold the dry ingredients into the whipped egg whites. Fill a pastry bag with the mixture.
Line two baking sheets with parchment paper. Pipe the batter into about 1 inch circles. Mine were not all exactly 1 inch circles so don’t stress about the measurements, I mean really who has time for that.
Tap the baking sheet on the counter a few times to release air bubbles, let sit for 45 minutes.
When your 45 minutes has passed, preheat the oven to 300F. Bake for 13 minutes, and turn the pan halfway through.
While you are waiting for your cookies to cool, make the buttercream!
When I made the buttercream I added a bit more vanilla and powdered sugar to the recipe, so you might have to adjust to your personal taste.
Place butter + powdered sugar + vanilla in a mixing bowl and whip until fluffy.
Spread icing on the cookie + top with remaining half.
Once you’re done don’t forget to share your cute & colorful little french cookies with the world. You will feel like a real baking pro after completing this, trust me!
I am all for creating new recipes with just the items laying around in the kitchen, it’s like my own personal game of Chopped. Instead of caving to my cravings of Chinese take-away I decided to make my own. My creation is as follows!
1 Cup Broccoli
1/4 Cup Soy Sauce
1 TBSP Rice Wine Vinegar
1 tsp Honey
1 tsp Hot Sauce
1/4 tsp Ginger
1/4 tsp Garlic
2 Packages of Ramen Noodles – I used Lotus Foods Rice Ramen
1 TBSP Flour + Water
Let’s Get Cooking
Cut the flank steak into strips, against the grain.
I love noodles, so simple and comforting. As a kid I could eat noodles for every meal, but the sauce always had to be on the side. As my self-taught, home kitchen culinary skills grew, making pasta was on my list to make. With a new kitchen aid, and attachments, I was able to scratch off homemade pasta.
I was expecting the process of pasta making to be drawn out and difficult. I soon realized my assumption was far from the truth. The pasta included 4 ingredients, Semolina flour + eggs + water + oil.
The directions on the semolina bag were easy to follow. A well was made in the flour and the remaining ingredients were added. The dough is then kneaded until there are no cracks. The dough is left to sit for about 30 minutes, wrapped in a towel.
After the dough has taken a break, it is finally time for the best part! I had never used a pasta roller or cutter before so this was a very exciting time for me. The dough was put through the roller, then folded over, repeating this step until the desired thickness. The dough is then put through the pasta cutter, I used the spaghetti cutter for my first try.
The pasta is then cooked in boiling water for about 2-3 minutes. Be sure to watch carefully as it cooks super fast! This was some of the most fun I had cooking in awhile! If I could I would make homemade pasta for every occasion.