Whenever I make a recipe that calls for buttermilk, it seems like no matter how much I use, I always have a good amount of the stuff left over. Buttermilk unfortunately isn’t something that you can use in everything and a lot of people (myself included) find it difficult to figure out a way to creatively use that cup or so of that’s still hanging around in the back of the fridge….
Mains
Thanksgiving Leftover Turkey Pot Pie
Well, we are officially in the post-Thanksgiving phase of the holiday season. Now is the time that Americans everywhere have fridges full of leftovers but somehow nothing to eat when they come out of their tryptophan-induced comas.
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30 Minute Tom Kha Gai
Whenever my boyfriend has had a long day at work or I just feel like making an easy hearty meal, 9 times out of 10 this dish is my go to. It’s relatively simple to make, doesn’t require a lot of time or ingredients, and has a really complex savory flavor that neither of us can seem to get enough of….
Portobello Mushroom Ravioli + Sage Brown Butter Sauce
I don’t know what it is about this overcast weather that we’ve been having recently, but I have been craving pasta like nobody’s business. I’m a big fan of carbs as I always keep repeating, and pasta fits nicely into this category. …
Slow Roasted Leg of Lamb
After making so many vegetarian dishes this week, I was really craving some kind of roast this weekend. The overcast weather always puts me in a cooking mood, especially for dishes that take at least a few hours of prep and cooking time. …
Pantry Meal of the Week: Curried Eggplant + Pan-Fried Snapper
When I received a last minute call from my Dad last night seeing if he and his other half could join us for dinner, I knew the meal I was planning on making wouldn’t quite satiate five people without some major tweaks. As dinner was already set to be what I like to call a Pantry Meal of the Week (aka Amanda doesn’t feel like grocery shopping) what I had planned for dinner was already quite the compilation of miscellaneous food. I decided to serve everything on top of a heaping portion of brown rice to stretch out my ingredients and make sure that everyone was full and satisfied when they were done stuffing their faces….
Rack of Lamb with Roasted Radishes + Celeriac Puree
The first time I attempted to conquer the intimidating Rack of Lamb was Mother’s Day last year. I was so terrified of overcooking it that I kept pulling it out of the oven and testing it’s temperature every few minutes. Note to self: don’t do that! It not only throws off your cooking time, but it also can make the cook of your meat uneven….
Seared Duck Breast with Port Sauce
When my boyfriend and I go out to dinner and there is anything duck-related on the menu, I know we’re going to have to order it. It’s probably one of his favorite foods on the planet and I’m pretty sure it mostly has to do with the crispy skin factor that usually comes with it….
Summer Squash Risotto
I am hardcore in denial that Fall is basically here and all of my favorite summer fruits and veggies are quickly going out of season. I had a few scraggly remaining squash in my vegetable garden that really needed to be picked, so I decided to celebrate the end of my favorite season with one of my favorite dishes. Risotto combines my two favorite things on the planet. Cheese + Carbs. It’s a rib-sticking meal that is super satisfying and can be made in a billion different combinations.
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Asian Brussels Sprouts + Cabbage Slaw
When it comes to salad, I get tired of the standard greens and balsamic vinaigrette that dominates the menu selection at a lot of my typical lunch haunts. Plus if you can’t eat it all in one sitting, dressed salad doesn’t keep worth a damn no matter how lovingly you store it. Soggy salad just isn’t my cup of tea. …