Slather. Mince. Repeat.
I’m going to be straight with you. I may or may not have googled where the accent mark in “pumpkin purée” goes before posting this recipe. I mean come on, two e’s? How many does the word really need??
Purée rant aside, let’s get back to the real topic here: pumpkin pie!…
If you happened to peruse my last post about my new fig obsession {Fig, Caramelized Onion + Goat Cheese Tart}, you’ll already be in the know about my stealthy acquisition of some of my neighbors’ figs. Now that I have access to so many of them, you could say I’ve become a bit fig crazed. For many, the fig is an acquired taste. They’re only ripe for a short amount of time, usually insanely overpriced, not easy to find, and frankly a bit weird. If you are lucky enough to have access to a fig tree, you don’t have to worry about most of these drawbacks. Hence, my fig insanity.
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I’ve been on quite the vegetable kick lately. Before now, I never realized how easy it was to just throw together a meaty main dish for dinner and call it a day. Now I’ve really had to get creative so that salad is not the only thing on the menu. One of the most hearty vegetarian dishes on my rotation is shakshuka. It has an earthy yet spicy kick thanks to some key ingredients, and it spoons just so perfectly onto a steaming loaf of Homemade Bread….
In this edition of my favorite weekly ritual, Pantry Meal of the Week, I dug pretty deep into the depths of my fridge and pantry. I had some leftover cabbage and radish slices from the Classic Pozole Rojo we devoured the other night, so I immediately thought of coleslaw. Because that’s a totally normal train of thought. I found a few remaining cans of jackfruit in the pantry from back when I was stocking up to make BBQ “Chicken” Jackfruit Pizza the other week, and decided to take them out for a swing.
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As you may know, cheese is my favorite food group. Yes, I said food group. In my book it deserves its own group separate from dairy in which it can shine to all of its cheesy goodness potential. …
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….
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….
These pancakes have changed my brunch game forever. I’ve always seen ricotta pancakes on menus at some of my favorite brunch places, but I’d never actually attempted to make them. I had a bunch of leftover ricotta from making a super duper quick Lasagna for my brother’s party a while back and I knew that if I didn’t use it soon I would have to simply throw it out, which I really didn’t want to have to do.
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