sweet potato curry

my first foray into vegan and Indian cuisine. serves 4.

• 2 tbs coconut, canola, or vegetable oil

• 1/2 onion, diced

• 14 ounces diced tomatoes (drain if using canned)

• salt and pepper to taste

• 3 cloves minced garlic

• 1 1/2 tbs red curry paste (start with 1 tb and then add to your liking)

• 1 tsp curry powder

• 3/4 tbs paprika

• 1/4 tsp cumin

• 1 cup chickpeas (I used canned, drained and rinsed)

• 1 lb/3 cups sweet potatoes, peeled and diced into 1/2-3/4” pieces

• 13.5 ounce can unsweetened/full fat coconut milk

• juice of 1/2 lime

• 3 handfuls fresh spinach

• 1/2 cup cooked rice or noodles per serving

In a large pot, heat the oil over medium-high. Add the onions and tomatoes and season with salt and pepper. Lower heat to medium and cook for about 10 minutes, until the onions are soft and the tomatoes release their juices.

Add the chickpeas and the sweet potatoes. Stir to combine. Add in all spices and stir.

Shake the can of coconut milk and add to pot. Bring to a boil, and reduce to medium-low to simmer for 20-30 minutes or until the potatoes are fork-tender.

Remove from heat. Add in the spinach and squeeze a lime. Put a lid on the pot and allow the spinach to wilt. Serve over rice or noodles.

mac & cheese

if I had to take one recipe with me to a deserted island, this is it. this is my death row last meal, this is the recipe by which I judge all others.

• 3 cups 2% or whole milk

• 1/2 cup salted butter (or unsalted + 1 tsp salt)

• 1/2 cup AP flour

• 1 pound elbow pasta (something with ridges, like Barilla)

• 2 cups shredded extra sharp cheddar

• optional: 1/4 cup breadcrumbs or panko

• optional add ins: shredded chicken, bacon, steamed broccoli, chopped bell pepper, frozen/thawed/drained spinach, artichoke hearts…

Cook the pasta according to package directions; rinse and drain.

Heat the milk in a medium saucepan until warm, but not bubbling. Remove from heat.

In a separate large saucepan, melt the butter over medium heat and whisk in the flour until smooth. Remove from heat. Slowly pour in the warm milk, about 1/3 at a time, until it is fully combined. Put the pot back on medium heat and whisk for 2-3 minutes or until the sauce has thickened and is silky. The sauce will go back and forth between watery and thick and you’ll think you did it wrong, but you didn’t.

Slowly combine the sauce with the cheese and any desired add-ins. Once smooth, stir in the pasta.

You can serve/eat as is, or top with breadcrumbs/panko and bake at 400º for 10-15 minutes.

canned corn

did anyone else stock up on canned goods? #quarantine
makes ~2 side dish servings.

• 15 oz canned corn

• 1 tbs butter or equivalent

• 2 cloves garlic, minced

• 1 tsp parsley

• salt and pepper to taste

Drain off half of the liquid in the can. Add the remaining corn and liquid to a small saucepan over medium heat. Add all spices. Simmer until liquid is almost completely gone, 5-7 minutes.

chocolate chip biscotti

lots of steps but I promise they are all easy. warning: do not attempt if you don’t have a mixer, unless you have super strong arms. makes… 24ish pieces.

• 10 tbs butter, softened to room temperature

• 1 1/3 cups sugar

• 3 eggs

• 2 tsp vanilla

• 3 1/4 cups AP flour

• 1 tbs baking powder

• 2/3 cup mini semi-sweet chocolate chips, plus more for melting/drizzling if desired

Preheat oven to 350º. Line a large cookie sheet with parchment paper (or leave unlined because who tf has parchment paper.)

Beat together butter and sugar until creamy. Add eggs and vanilla one at a time. Gradually add in flour and baking soda, and mix until combined. Add in chocolate chips.

Lightly flour your hands. Divide the dough into two and create two loaves on your cookie sheet: approximately 3-4” wide and 10” long. They will spread, so give yourself enough room.

Bake for 30-40 minutes until they are completely dry on the outside and the edges are golden brown. I tend to undercook at this step because no one likes dry biscotti.

Let them cool completely.

Once cooled, use a bread knife to slice on the diagonal into 3/4-1” slices. Place cut side-down on the cookie sheet. Return to 350º oven and bake for 10 minutes.

Allow to cool. If desired, melt additional chocolate and dip the pieces or drizzle over.

honey butter lemon chicken

the name says it all. serves 2 generously.

• 2 large chicken breasts, butterflied

• salt, pepper, and onion powder to taste

• 1/4 cup flour

• 1 tbs olive oil

• 2 tbs butter, divided

• 2 cloves garlic, minced

• 1/3 cup low-sodium chicken broth

• juice of half a lemon

• 2 tbs honey

Sprinkle your chicken with salt, pepper, and onion powder to taste, then dredge in flour.

Add the oil and 1 tbs butter to a large skillet over medium heat. Cook the chicken for 4-5 minutes per side. When you flip it over, add the garlic.

Once cooked through, remove the chicken to a plate. In the same pan, add the broth, lemon juice, honey, and 1 tbs butter. Deglaze the pan (scrape all the brown bits up from the bottom.)

Once combined, add the chicken back in and cook until heated through and the sauce has reduced. Scoop extra sauce on top of the chicken when serving.