Greek Pasta Salad

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.

Ingredients

  • 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.

Made with Love,

Hannah

Dill Potatoes

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.

Ingredients

  • 1-2 Large Potatoes, cut into cubes
  • 2 TSP Duck Fat [optional]
  • 1 TBSP Olive Oil
  • 1/2 Cup Chopped Dill
  • Salt

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.

It’s as easy as that!

Made with Love,

Hannah

Ramen + Homemade Broth

I do not know a lot about making Ramen, I know it’s delicious and I know that there is a wonderful culture surrounding it, but I have never made it myself before. A co-worker of mine provided me with the cookbook, “Lets Make Ramen” which is this brilliantly designed comic cookbook detailing the culture surrounding ramen as well as easy to follow recipes. If I am to try a new recipe, I want to go all in, that means making my own broth and preparing all the accoutrements. I did not make my own ramen noodles [I will try that next time], but this follows the Lets Make Ramen chicken broth recipe!

Ingredients

Chicken Broth

  • 5 LBS Chicken Bones/Caracases, including skin
  • 1 LB Chicken Feet [if available]
  • 1 Bunch Green Onions, trimmed and cut length wise
  • 2 Apples, honey crisp, gala, fuji, quartered
  • 1/2 LB Fresh Ginger, unpeeled, sliced 1/4 in thick
  • 1 Bulb of Garlic, cloves smashed + peeled
  • 1 TBSP Salt

Toppings

  • Boiled Eggs
  • Crispy Chicken Skins
  • Nori
  • Ramen Noodles [package works fine]

Let’s Get Cooking

Prep all of the broth ingredients and place in a large pot and cover with 6 quarts of cold water [that’s 24 cups]. Bring to a simmer over med-high heat then lower to maintain a slow simmer.

Cook the broth for about 4-5 hours, skimming off any of the scum that goes to the surface. Be sure to stir every hour or so.

The stock will reduce, after the 4 hour cooking time. Remove from heat and let cool to room temp.

Strain and discard all the other ingredients, store the stock in a tightly sealed container overnight.

There will be some fat on top once you are ready to use it, which is good. Melt in a small pot whenever you’re ready to use.

Preparing Toppings

When you’re ready to eat prepare you’re toppings before hand so everything is warm and ready.

To soft boil eggs: begin boiling the water, once boiling, place in the egg and boil for 8 minutes. Run under cool water and let the egg cool down. Peel then cut in half and add to your ramen.

Crispy Chicken Skins: Preheat the oven to 400F. Remove the skin off of chicken thighs. Line a baking sheet with parchment paper and place the chicken skins on top. Season with Salt + Pepper. Place another sheet of parchment on top with another baking sheet on top so they do not curl up. Cook for about 35 min.

Ramen: Boil the ramen according to the package, or until they begin to break apart/get soft, which takes about 4 minutes.

Once you’re both is hot and so are your toppings it’s time to move fast. Pour your broth in a bowl, followed by noodles, egg, crispy skins, and nori.

Made with Love,

Hannah

P.S Don’t forget the slurp

Hannah’s Chicken Salad

A picnic classic that just about everyone has their own version of. It’s the perfect meal to pair with warm weather and a crisp white wine. Make this as a bunch, or single serving, and serve on your choice of bread. I like croissants, but that’s just me.

Ingredients

  • 1 Granny Smith Apple, diced into bite-sized pieces
  • 1 Rotisserie Chicken, both white and dark meat shredded [save bones to make broth]
  • 1/4 Cup Craisins, finely diced
  • 1/4 Cup Celery, finely diced
  • 3 TBSP Olive Oil Mayo [to start, add more if needed]
  • 1 TBSP Dill
  • Salt + Pepper

Let’s Get Cooking

Start off by taking all the meat off the chicken, shredding it along the way. If you’d like save the bones to make stock.

Dice the apple + celery + craisins and add in with the chicken.

Add in the mayo, stirring to make sure it is well incorporated.

Add in the dill + salt + pepper and mix. If needed add extra mayo now.

Now you have chicken salad!

Serve on a croissant, with crackers, I love it with potato chips as well.

Made with Love,

Hannah

Homemade Hibachi

I freaking love hibachi, the food just tastes better when it’s made on a flat grill I guess. I have not been able to go to hibachi since this whole COVID thing so I figured I would try and tackle the challenge of making it at home. This is for a single serving, since I cook for one so if you need it for more people just bump up those numbers. It’s a super easy recipe and a lot less stressful than trying to catch broccoli in your mouth in front of all your friends and strangers.

Ingredients

  • 1 Chicken Breast, cubed.
  • 2 Garlic Cloves, diced
  • 1/2 TSP Butter
  • Black Garlic Salt (optional)
  • Hot Sauce
  • Soy Sauce
  • 1 egg, scrambled
  • 1 Onion, cut into thick slices
  • Carrots, cut into match sticks
  • Sushi Rice, cooked by package instructions
  • Toppings: Yum Yum Sauce, Edamame

Let’s Get Cooking

I am not very good with measuring shit when I am free-handing it in the kitchen, I gotta get better at that. I apologize. Moving forward, start with cooking the sushi rice and let it cool.

While the rice is cooking, prep your veggies and cut the chicken. Heat a large pan and add the butter and about 3 TBSP of soy sauce. Once the butter is melted add in the chicken. Sprinkle with a little bit of the black garlic salt (if around) and add in the diced garlic + hot sauce. Cook until done and place into a separate bowl.

Place the chopped vegetables into the same pan you cooked the chicken in and cook until soft, feel free to add in a little more soy sauce and pepper. Once the veggies are done, add in the chicken and cooked rice. Make a well in the middle of the rice and add in the scrambled egg. Cook until done and then mix in with the rest of the rice.

Serve in a bowl with your fav toppings like, yum yum sauce, edamame, or whatever you’d like!

Always Hungry,

Hannah

Mac + Cheese

Everyone loves Mac + Cheese, it’s heaven in a bite. I have been in search of the best mac + cheese recipe, I need it to be overly cheesy, with strong flavors, and no soggy ass noodles. It looks like I finally found it! Recipe is from Stove Top Kisses, she has a wonderful video of the whole process on her page as well as so many other delicious recipes! Enough chit-chat let’s get into her recipe!

Ingredients

  • 4 Cups Chicken Stock – enough to be able to boil your noodles in
  • 1 Package of Elbow macaroni or whatever noodle you prefer
  • 1 Stick of Butter, cut into smaller pieces
  • 3/4 Cup Sour Cream
  • 2 TSP Paprika
  • 2 TSP Garlic Powder
  • 2 TSP Onion Powder
  • 1 TSP Salt + Pepper
  • 1 Cup Cheddar Cheese + extra
  • 1 Cup Mozzarella Cheese + extra
  • 1 Cup Provolone Cheese + extra
  • 3 Eggs
  • 1 1/2 Cup Heavy Cream
  • 2 Cups Whole Milk

Let’s Get Cooking

Preheat the oven to 375F

Cook the noodles in the chicken stock, cook just under al dente.

Drain the noodles and place into a large bowl. Add in the stick of butter [no one said this was healthy] + Sour Cream + Paprika + Garlic Powder + Onion Powder + Salt. Mix well in the bowl.

Then you’re going to add in the cheeses, again stirring well in the bowl so that everything is mixed. In a separate bowl mix together the heavy cream + milk + 3 eggs.

Get out your pan and place a layer of the noodle mixture in the dish. Then pour over about half of the milk mixture over top. Finally, place a layer of the 3 cheese over top. Repeat this layering process until you run out. Top off with a little extra paprika and pepper.

Bake in the oven for about 50 minutes and enjoy the absolute gooey goodness that is this mac + cheese. Thank Stove Top Kisses for this one, it’s to die for.

Always Hungry,

Hannah

Homemade Bagels

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!

Ingredients

  • 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
  • Olive Oil
  • 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!

Always Hungry,

Hannah

Homemade Gnocchi

Pasta is a fall favorite, I mean we all start to crave carbs when the sun starts to go down sooner. My roommate and bestfriend decided that she wanted to make gnocchi so we went for it. Love Bakes Good Cakes provided us with a great guide on how to be pro’s. Be your own pasta granny and make homemade gnocchi with your best pals like I did!

Ingredients

  • 2 Medium Potatoes, peeled and quartered
  • 2 Cups All Purpose Flour
  • 1 Eggs, Slightly Beaten
  • Pinch Salt

Let’s Get Cooking

After peeling and quartering the potatoes and place them in a pot of boiling water. Cook the potatoes for about 15 min, until they are able to slide off the fork. Drain the potatoes from the water and mash them.

Remove a cup of the mashed potatoes and place into a medium bowl. Add in the flour + egg + salt and mix until the dough forms a ball. Divide the ball into 4 equal parts and on a floured surface, roll into long snakes. Cut the snakes into 1/2 inch pieces.

To add the grooves, place a fork upside-down and roll the gnocchi off the tines.

In a large pot of salted boiling water, place the gnocchi in. Let cook for about 5 minutes and until they float to the top. Drain the gnocchi and serve with your favorite pasta sauce!

This recipe proves that though a food might seem scary but in reality it is very scary. Take on that challenge for foods or recipes that seem intimidating. Add loads of cheese and you’ll go to bed with a full belly and a big smile.

Always Hungry,

Hannah

Sourdough Pizza

If you’re like me & every other food lover, you made some sour dough starter during this quarantine. You can make so many delicious things with sourdough starter. I personally love the sour taste so I have been trying to find new ways to use the starter. Recently, I made pizza dough from my starter & omg it’s everything I could have wanted. I got the recipe from Little Spoon Farm, check them out! Enough talking, let’s get cooking.

Ingredients

  • 1/2 Cup/100 g Sourdough Starter (If you don’t have starter, check out the recipe here to make your own!)
  • 2 TSP/10 g Sea Salt
  • 1/3 Cup + 2 TSP/ 50 g Whole Wheat Flower
  • 3.5 Cup + 1 TBSP/ 450 g All Purpose Flour
  • 1.5 Cup/ 375 g Water
  • You’ll also need whatever pizza toppings your heart desires, I’m a cheese and sausage kinda gal but it’s your pizza so you run the show

Let’s Get Cooking

The night before: Add the pizza crust ingredients into a large mixing bowl. Using your hands, mix until all the ingredients are incorporated. Cover the bowl and let it ferment over night at room temp.

In the Morning: wet your hand with water and gently pull one side of the dough up & over its self. Turn the bowl and complete this on all sides.

Cover the bowl and place in the fridge up until about 36 hours until you are ready to bake. You can skip this step if you’d like and get right to cooking!

When you’re ready to eat: remove the bowl from the fridge and let sit for about 30 min.

Divide the dough into 4 pieces on a floured surface, shape the dough into a ball form and let rest for about 30 min. Cover with a towel

Turn the broiler on high and heat up a cast iron skillet. While the skillet is heating up, press the dough into about an 8″ circle (use as much flour as you need)

Remove the skillet once it is hot and place the dough into the skillet. Put on whatever toppings you desire and then place back into the oven for about 5-6 minutes, or until the crust on the bottom begins to char.

Remove from heat, slice it up, & enjoy with friends, family, or just yourself.

Made with Love,

Hannah

Lamb Rogan Josh

Indian cuisine may just be one of my favorites. All the spices and aromatics, the fluffy basmati rice and naan, omg. I crave it all the time, but it can be daunting to make at home with a limited spice cabinet. A few spices can go a long way so I suggest investing in them! I got this recipe from Krumpli.co.uk, check them out! A kitchen scale, if you have one, is super helpful for this recipe!

Ingredients

  • 14 oz/400 g Lamb
  • 3.25 fl oz/ 100ml Natural Yogurt (I used Greek Yogurt)
  • 30 g / 1 oz Ginger
  • 30 g / 1 oz Garlic
  • 1 Star Anise
  • 6 Green Cardamom Pods
  • 4 Cloves
  • 1 TSP Black Pepper Corns
  • 2 TBSP Cooking Oil
  • 150 g Onion, diced
  • 1/2 TSP Ground Cumin
  • 1/2 TSP Ground Cinnamon
  • 2 TSP Chili Powder
  • 1 TSP Ground Coriander
  • 1 TSP Ground Turmeric
  • 1/2 TSP Salt
  • 2 TBSP Tomato Puree

Let’s Get Cooking

Cut the lamb into small cubes and place into a bowl. Add in the yogurt, and allow the lamb to marinate for about 8 hours, maximum 24 hours.

A couple hours before the lamb is ready to cook, blitz together garlic + ginger + a little water to make a paste. Mix half of this paste, in with the lamb and yogurt and let it marinate.

When you are almost ready to cook, prep the onions, dicing them.

In a dry pan add cardamom pods + black peppercorns + cloves + star anise. Toast the spices on med-high heat for about 3-4 minutes

Once the spices are toasted, grind them in a mortar and pestle, or a coffee grinder

Using the same pan, reduce the heat and add cooking oil. Once the oil is warm add in the ground up spice mix and let cook for about 30 seconds.

Add in the onions + ground cumin + ground cinnamon + remaining garlic/ginger paste. Cook until golden brown, about 10-15 min

Add in the lamb and yogurt marinate along with chili powder + turmeric + ground coriander + salt. Cook for about 10 minutes, moving the lamb around the pan.

10 minutes in add the tomato puree and about 75 ml of water and stir

Reduce the heat to low and allow to simmer for about 25 minutes.

Serve with basmati rice and naan!

Made with Love,

Hannah