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Over the past three-and-a-half weeks, I've discovered a number of delicious new recipes, and rediscovered (and occasionally tweaked) an old favorite. Here are some of the recipes that have been getting me and my family through this challenging culinary time. Let's start with breakfast and work our way through the day.
Fluffy Buttermilk Pancakes (original recipe posted on Lil Luna)
My family loves Krusteaz Buttermilk Pancake Mix from Costco. But with Costco runs few and far between, and mix not readily available, we had to find a new option. One thing we did score at Costco recently was a 50-lb bag of flour, so making pancakes from scratch is definitely an option. Other than milk and eggs which (so far) we haven't had too much trouble getting regularly, all the ingredients are items I have in the pantry all the time.
Note: I doubled the recipe and it made 4 generously-sized pancakes, which my 3rd- and 4th-grader devoured between the two of them. So don't believe it when it says it serves four. The recipe below is the doubled recipe.
1-1/2 cups milk
2 Tbsp white or cider vinegar
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs (or 1 whole egg and 1 egg white, or even 2 egg whites)
1/4 cup butter, melted
Combine milk and vinegar in a large bowl. Allow to sit for 5 minutes. Whisk together dry ingredients (I do this directly in the measuring cup) and set aside. Whisk egg and butter into milk mixture, then add flour mixture and whisk until all lumps are gone. Batter will be quite thick. Allow to sit for 10 minutes.
Heat skillet or griddle on medium heat (should be slightly cooler than regular pancakes) and spray with nonstick spray or coat with vegetable oil. Ladle batter onto grill and cook until edges begin to dry (2-3 minutes). Flip and cook other side until browned. Serve with butter and maple syrup.
Fancy Egg Salad Sandwiches (a la Downton Abbey)
My son recently discovered a love for hard boiled eggs, which I find extremely easy to make using my Instant Pot and the 5-5-5 method. We had visited the Russian Tea Room for high tea over Christmas, and he was smitten with their egg salad sandwiches, so I searched the internet for a recipe that would approximate theirs. The Downton Abbey version fit the bill nicely. The recipe is for a whole loaf of bread's worth of sandwiches, but it's quite easy to approximate it down to a single generous sandwich using a single egg.
6 hard boiled eggs, peeled and mashed (or diced)
6 tablespoons celery, finely chopped
6 tablespoons red onion, finely chopped (you can use any kind of onion, but red onion really does give it a special kick)
4 teaspoons Dijon mustard
4 teaspoons lime juice
1/3 cup mayonnaise
1 loaf bread, crusts removed (I used hearty Canadian white)
Combine all ingredients except bread in a large bowl. Spread over bread to make sandwiches and cut into fingers or triangles.
Smoky Lentil and Potato Soup (from Mel's Kitchen Cafe)
I am a big fan of lentils and smoked paprika, so when I found myself in possession of a 20-lb bag of russet potatoes and searched for recipes, this one caught my eye. My family does not love lentils the way I do, so I have been eating this soup for a week, but I don't even mind. It's especially good paired with the French bread, below. It would also be even more delicious and hearty with the addition of ham or sausage, or even bacon. The original recipe calls for half red lentils and half brown lentils, which I used simply because I happened to have both on hand, but it's perfectly fine with a single type. I also omitted the spinach because I didn't have any on hand. It's a very flexible recipe, as soups tend to be. I made it in the Instant Pot, but the link above also provides stovetop directions.
1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup diced carrots
1/2 cup diced celery
2 teaspoons cumin
1-1/2 teaspoons smoked paprika
1 teaspoon salt
1 lb potatoes, cut into 1-inch chunks (peel if you prefer)
2 cups lentils, rinsed
8 cups chicken or vegetable broth (or a combination)
8-10 ounces kale or spinach (optional)
Salt and pepper
Grated parmesan, for garnish (optional)
Set the Instant Pot to saute (medium). Heat the oil, and saute the onion, garlic, carrots, and celery for 1-2 minutes, stirring constantly to avoid burning the garlic. Stir in the cumin, paprika, and salt. Add the potatoes, lentils, and stock. Secure the cover and cook for 3 minutes on manual pressure. (It may take 10-15 minutes to come to pressure). Quick release the pressure and add spinach or kale, if using. Add salt and pepper to taste. Garnish with grated parmesan, if desired.
French Bread (from Easy Budget Recipes)
I love making bread, and my kids love helping me make bread. There's something incredibly soothing about kneading bread, and there's nothing like the smell of baking bread filling the kitchen. This recipe is more of an Americanized version of a baguette, with a less crispy crust, but truly delicious. And it has a very short rise time, which makes it very convenient to make. I used a hand mixer, but see the link above for stand mixer directions.
2 cups warm water ("hand washing warm")
2 tablespoons instant yeast
2 tablespoons sugar
3 tablespoons vegetable oil
2 teaspoons salt
5-1/2 to 6 cups flour
1 large egg white mixed with 1 tablespoon water (optional; I didn't bother)
In a large bowl, combine water, yeast, and sugar, and let sit for 5 minutes. Using a hand mixer with dough hooks, blend in oil, salt, and 5-1/2 cups of the flour, one-half cup at a time, until the dough pulls away from the sides of the bowl. Either in the bowl or on a lightly floured board, knead the dough for 7-8 minutes, until smooth and elastic, adding flour as needed. Dough will be quite soft. Place dough in a clean, greased bowl and cover with plastic wrap, then allow to rise in a warm place for 15 minutes. Remove the wrap and punch the dough down, then divide into two equal parts. Form each half into a long about 16-17 inches long and place on a jelly roll pan lined with parchment paper. Use a sharp, floured knife to make 5-6 diagonal slits on the top of each loaf. Allow the loaves to rise at room temperature while the oven preheats to 375 degrees. Bake on a rack in middle position for 23-26 minutes, then crush with egg whites mixed with water and bake for an additional 3-5 minutes. (If not using egg whites, bake for 26-31 minutes.) Cool the loaves on a wire rack for 5 minutes before slicing.
Lasagna with Sausage and Beef
My late mother-in-law was known for her lasagna, which made an appearance at many holiday dinners. This recipe is my own and has met my husband's high standards as set by his mother. You can make it with just beef, but the combination of beef and sausage together gives it a wonderful spiciness and flavor. I tend to use more meat than the recipe calls for. I also sometimes use fresh tomatoes; I add a little extra tomato sauce and salt when I do. This is also delicious served with a slice of the French bread, above, and a nice Caesar salad.
½ lb. Italian sweet sausage
½ lb. ground beef
3 cloves garlic
1 medium onion, chopped
2 tbsp parsley
1 tsp sugar
1 tsp basil
½ tsp salt
1 (16 oz.) can whole or diced tomatoes, undrained
1 (15 oz.) can tomato sauce
16 oz. ricotta
1 egg (optional)
¼ c. grated Parmesan
1 tbsp parsley
1-1/2 tsp oregano
2 c. shredded mozzarella
¼ c. Parmesan
12 lasagna noodles, cooked or uncooked (I use uncooked)
Cook sausage, beef, garlic and onion in a frypan until browned; drain fat. Stir in parsley, sugar, basil, salt, tomatoes, and tomato sauce. Break up tomatoes. Heat to boiling, stirring occasionally. Reduce heat and simmer 45 minutes. Combine ricotta, egg, Parmesan, parsley, and oregano in a large bowl. Spread 1 c. sauce in ungreased 9x13” pan, top with 4 noodles. Spread with 1 c. cheese mixture and 1 c. sauce. Cover with 2/3 c. mozzarella and 4 more noodles, then the rest of the cheese, 1 c. sauce, 2/3 c. mozzarella, and 4 more noodles. Finish with the rest of the sauce, the rest of the mozzarella, and Parmesan. Bake uncovered at 350 for 45 minutes. Let sit for 15 minutes before cutting.
Shepherd's Pie
This is really cottage pie, since it is made with ground beef rather than ground lamb, but my family has always called it shepherd's pie. My mom's recipe used beef seasoned with only salt and pepper, and mashed potatoes made with only butter, milk, and salt, but I like to "fancy" it up a little.
1-1/2 lb ground beef
1/2 onion, chopped
2 cloves garlic, minced (or 1-2 teaspoons garlic powder)
Salt and pepper to taste
2 cups frozen corn
6 servings mashed potatoes (instant, prepared according to package; or real, made with milk, butter, and salt)
sour cream (optional)
2 cups shredded cheddar (or other cheese blend - "pizza cheese" from Costco is our favorite)
Brown the beef, onion, garlic, and salt and pepper in a frypan. Drain fat. Layer beef in the bottom of a deep baking dish. Top with corn. If using sour cream, stir desired amount into potatoes. Layer potatoes over corn. Top with cheddar cheese. Cover with foil and bake at 375 for 25 minutes. Remove foil and bake for 5 additional minutes, until cheese starts to brown.
Chicken Fajitas (based on Simply Recipe's recipe)
My husband often orders fajitas when we go out to a Mexican restaurant, so I finally got brave enough to try them at home. To my surprise, not only did he love them, but both of our kids loved them as well. You really do need fresh bell peppers, but other than that, the ingredients are items that you (or at least, I) tend to have on hand anyway. (I don't bother with the jalapeno or cilantro, since my family isn't fans, even though I am.) If you don't have flour tortillas, you can also serve over white rice.
1-1/2 lbs skinless, boneless chicken breasts (or tenderloins)
2 tablespoons lime juice
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced (optional)
1/4 cup chopped cilantro (optional)
Salt, to taste
2 tablespoons vegetable or olive oil
1 large onion, sliced into 1/4-inch strips
3 bell peppers (any color), sliced into 1/4-inch strips
8 flour tortillas
Optional garnishes:
Sour cream
Avocados, sliced
Salsa and/or salsa verde
Iceberg lettuce, sliced
Fresh tomatoes, chopped
Slice the chicken breasts in half horizontally. (Do not pound; chicken will be tough.) Center thickness should be 1/2- to 3/4-inch thick. Combine lime juice, olive oil, garlic, salt, cumin, chili powder, jalapeno, and cilantro in a heavy plastic bag or glass or plastic container and add chicken. Shake or stir to coat. Allow to marinate at room temperature for 30 minutes or in the refrigerator up to 8 hours. Remove the chicken from the marinade and salt lightly. Heat a tablespoon of oil in a heavy frypan on high heat. When hot, lay the chicken pieces in the pan and allow to cook for 2-3 minutes per side, until well-seared. Depending on the size of the pan, you may need to do 2 or more batches. Once seared on one side, turn and cook on the other side for an additional 2-3 minutes. Stack chicken and allow to rest, covered with foil. While it is resting, add the remaining tablespoon of oil to the pan and scrape up and browned bits with a spatula. When hot, saute the onions and peppers. Allow to cook undisturbed for 2-3 minutes, to get a good char. Stir and cook for an additional 2 minutes. Slice the chicken into strips and serve. Place desired ingredients on the center of a warmed flour tortilla, turn slides in slightly, and roll into a burrito shape. (May also be served over rice.)
Swedish Meatballs (from The Typical Mom blog)
Swedish meatballs were a staple in my house as a kid, and I love making them in the Instant Pot for my family, usually using frozen meatballs as a base, which makes for a fast and easy meal. (The linked recipe above includes a recipe to make the meatballs from scratch, if you prefer.) Serve over egg noodles, rice, or mashed potatoes. Lingonberries is the traditional side dish, but I usually go with canned cranberry sauce plus whatever vegetable I have on hand. This recipe is also easily adaptable for the stovetop.
2 cups beef broth
1 tablespoon Worcestershire sauce
1/4 cup butter, melted
1 cup half and half (or heavy cream)
1/2 onion, diced
1/2 cup sour cream
1 tablespoon cornstarch
1 tablespoon dijon mustard
1/2 bag frozen cocktail meatballs (~40-50)
Whisk together all ingredients except meatballs. Pour into Instant Pot. Add meatballs. Close and seal lid. Cook on manual pressure for 5 minutes for frozen meatballs (3 minutes for fresh or thawed; full-sized meatballs will need additional time). Quick release pressure. Remove meatballs and set to saute low. Add another tablespoon or two of cornstarch and whisk into liquid, continuing to stir until bubbly and thickened. Return meatballs to sauce and serve.
Roasted Potatoes (based on a recipe from Spend with Pennies)
This is a wonderful summer recipe to cook in foil on the grill with fresh herbs, but it's also tasty and easy to do on a sheet pan in the oven with whatever simple seasoning you have on hand: poultry seasoning, Italian seasoning, etc. You can even toss in some big chunks of onion. It's especially delicious if you happen to have saved some bacon grease or duck fat to use in place of vegetable or olive oil.
2 lbs potatoes, scrubbed and cut into 1" chunks (do not peel)
2 tablespoons oil (bacon grease, duck fat, vegetable oil, olive oil, etc.)
1 teaspoon garlic powder
3 tablespoons chopped fresh herbs or 1-2 teaspoons dried herbs
1/2 teaspoon paprika
coarse salt and pepper to taste
If time, soak cut potatoes in cold water for 1 hour, then drain and dry. In a large bowl, toss potatoes with oil and seasonings. The seasonings in the recipe are merely a suggestion; use whatever you have on hand, or use just salt and pepper. Arrange potatoes in a single layer on a baking sheet lined with foil. Roast at 425 for 30-35 minutes, until browned and tender, turning once or twice during cooking. (You can also add salt after turning.) If cooking on a grill, seal into a foil packet before roasting and flip once or twice during cooking.
Snickerdoodle Muffins (from Recipe Girl)
This recipe is so easy that my 8- and 10-year-old made it together with essentially no help from me (other than lurking in the next room listening for the sounds of incipient disaster - none was heard). The original recipe makes mini muffins but we prefer full-sized, even though the recipe only makes about half a dozen.
For the batter:
6 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
1-1/2 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon cinnamon
For the topping:
1/3 cup sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
In a medium bowl, cream the butter and sugar using an electric mixer. Beat in egg, milk, and vanilla. In a small bowl (or large measuring cup), whisk together remaining dry batter ingredients. Gradually beat into egg mixture, just until flour is completely incorporated. Do not overbeat.
Spray a mini (or full size) muffin tin with non-stick spray. Full each tin 3/4 full. Bake at 350 for 9-11 minutes for mini muffins or 14-16 minutes for large muffins. While muffins are baking, combine sugar and cinnamon for topping in a small bowl and melt butter. Do not combine! (If you accidentally do add the butter, you can press spoonfuls of the resulting streusel onto the muffin tops while warm. Guess how I know this.) When muffins come out of the oven, dip the tops in the melted butter and then rolls the tops in cinnamon sugar. Best served warm.
And of course, any food blog of mine would not be complete without a cocktail recipe or two:
Man o' War
2 oz bourbon
1 oz orange curacao or triple sec
1/2 oz sweet vermouth
1/2 oz fresh lemon juice
Pour all ingredients into a cocktail shaker with ice; shake well and strain into a chilled martini glass. Garnish with a dark cherry and a twist of lemon.
Vodka Gibson
3 parts vodka
1 part dry vermouth
Pour into a cocktail shaker with ice; shake well and strain into a chilled martini glass. Garnish with 2 or 3 cocktail onions.
Almond Joy
3 parts vodka
1 part amaretto
1 part white creme de cacao
(optional: splash of half and half or light cream)
Pour all ingredients into a cocktail shaker with ice; shake well and strain into a chilled martini glass. If you want to be fancy, drizzle chocolate sauce in the glass before pouring.
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