Browsing Tag

veggies

Appetizers/Starters, Breakfast/Brunch, Dinner, Lunch, Savory Snacks

Spinach Mushroom & Cheddar Hand Pies

So I know that it might seem that I toil in the kitchen for hours, and sometimes I do, though “toiling” isn’t exactly the word that I would use as I enjoy spending time in the kitchen, as it is my refuge, but I am all about convenience food as well. And batch cooking. So here is something that I often make in batches: Hand pies. These are Spinach Mushroom + Cheddar Hand Pies. They are fantastic right out of the oven, but also freeze phenomenally well and with just 30 seconds in the microwave and 5 minutes in the oven to crisp up again, one (or sometimes two, shhhhh, don’t tell anyone) they make a great lunch or snack for dinner in front of the game if I am really too lazy to cook. If you search on hand pies, you’ll find more recipes too.

28. January 2025

Dinner

Steak Pie

Tonight is Burns Supper Night. I of course, did not remember this until this morning and the chances of procuring haggis at this late time (in the US, where finding it even with some advanced planning is a bit of a pain in the neck) so I had to go with making a Steak Pie. Not ideal of course, but better than nothing. Full up on multiple bottles of whisky though.

Now, what’s your favorite Robert Burns poem?

25. January 2025

Appetizers/Starters, Dinner, Lunch, Soups

Roasted Hokkaido Pumpkin Bisque with Curry Toasted Chick Peas

Hokkaido pumpkins seem to be more popular in Germany than they are here in my neck of the woods of Greater Boston. For a while, they were very trendy and one of my aunts in Germany really loved them. They also go by the names Kuri Squash and Baby Red Hubbard Squash. Either which way, they have a nutty, peppery flavor which I enhance with curry and a pinch of nutmeg. If you can’t find a Hokkaido Pumpkin, you can also use butternut squash to make this soup.

19. January 2025

Dinner, Lunch, Pasta

Boursin-stuffed Shells in Creamed Spinach Sauce

I love Spinach. I think that I write that every time that I make a spinach-based recipe. I also love cheese, and in this case, it is Boursin cheese that one I guess would usually spread on crackers or something, but this time I mixed it with ricotta and filled shells with it. Gives the spinach casserole a garlicy kick.

17. January 2025

Appetizers/Starters, Dinner, Lunch, Soups

Mushroom Medley Soup with Mini Potato Gnocchi

My dad used to make next-level soups. They were amazing. Number one by far was his New England Seafood Chowder, but second was his Mushroom Soup. Of course, first, he would forage the mushrooms, then spend hours painstakingly cleaning them, and then came the soup making. For a few weeks some summers, he would make and sell this Mushroom Soup (either Chanterelle or Porcini or both) at a farmer’s market and people would come watch him make it. He would sell out in under an hour.

This Mushroom Medley Soup pays homage to that soup. This is likely one of the best savory things that I have made all year (ok, ok, it’s only January 3rd…. let’s count last year as well). This is the most flavorful, hearty, homey and delicious thing to come out of my kitchen in a whole. And given the arctic temperatures outside, today was the perfect day to make it.

3. January 2025

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