We have a lot of time on our hands. Self-isolating can be a drag, but fortunately, there are a ton of recipes we still haven’t tried. You remember, right? Remember all those recipes that you pinned to your Pinterest boards? The ones that you swore you’d try if only you had the time? Well, here we are! While scrolling through my own Pinterest boards, I found some yummy recipes that I just had to share with you. You must try this!
I’m going to go out on a limb here and say that I’ve found my new favorite condiment. Can we talk about harissa?! If you haven’t heard of it yet, just know that this spicy, North African sauce is totally helping me kick my sriracha habit.
I can literally smear sriracha on just about anything. From halloumi sandwiches to vegetarian BLTs, to spicy honey glazed cauliflower, sriracha has always been my secret weapon. Now harissa is quickly becoming my go-to ingredient for everything. And when I say everything, I do mean errrrrthing. If you’re new to the harissa game, pick up a jar of this versatile deliciousness immediately. And for those of us that have gone beyond the classic harissa and couscous combo, this spiced chickpea recipe from One Green Planet does not disappoint! You must try this!
Spiced Chickpeas With Harissa and Tamarind
- 2 tablespoons olive oil (or coconut oil)
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground cumin
- 1 small red onion, chopped
- 1 tablespoon tomato paste
- 1 teaspoon minced garlic
- 4 teaspoons harissa paste
- 1/2 teaspoons smoked paprika (or to taste)
- 1 teaspoon Aleppo pepper, optional
- 2-3 teaspoons tamarind paste
- 2-2 1/2 cups cooked chickpeas (or 1 15-oz canned chickpeas, drained)
- 1/4 cup water
- Salt to taste
- Heat olive oil in a skillet or saucepan over medium-high heat.
- Add mustard seeds when oil is hot, stir and cook for about a minute until seeds start popping.
- Add cumin, onions and tomato paste and cook for a minute or two until onions start to soften.
- Add garlic, harissa, and cook for another minute or so.
- Stir in tamarind, and paprika, Aleppo pepper and chickpeas and water, mix well to coat.
- Lower heat and cook for three to five minutes or until chickpeas are warmed through.
- Season with salt to taste.
In the spirit of easy lunches, and even easier weeknight dinners, I present to you my favorite naan pizza recipes! In case you didn’t know, naan bread makes the perfect no-fuss pizza crust. All you have to do is load up the toppings and you’re in pizza nirvana in under 15 minutes. You must try this!!!
So you’re not hallucinating and this certainly isn’t an April Fool’s joke. I’m officially over the worst of my seasonal Winter blues, out of hibernation, and super excited to share my latest obsession with you! Let’s just get right to it, shall we?! Mealime is changing the game for me right now, and I just have to let you in on the secret.
I’m always on the hunt for the perfect solution for my meal planning woes. To be honest, I’d rather have a personal chef that just magically knows what I want to eat, does all the grocery shopping, organizes my pantry and fridge, prepares my dinner, packs the leftovers for tomorrow’s lunch (so I’m wasting virtually no food), tells me the nutritional facts of every meal, and of course does all of this for free.
Until now, the closest I’ve come to this dream is my short-lived love of meal kit services. Companies like Blue Apron take most of the guess work out of meal planning. Fresh ingredients, portioned out, and delivered directly to your door, all with easy to follow recipes. What’s not to love? The price, y’all. The price. There’s no denying that meal kits are a great solution for busy, indecisive folks like myself, but the price makes them totally unjustifiable for my wallet… and I still have to cook?! Sigh. *immediately opens Seamless app to get takeout* There’s gotta be a better way, right?
Meal Planning Made Simple
Enter Mealime! Mealime is a free (yes, free) meal planning app that makes meal planning easy, efficient, and dare I say, fun. All you have to do is:
- create a profile
- specify any dietary restrictions/food allergies (vegetarian or nah?, peanuts or life?)
- scratch off ingredients you don’t like (I’m looking at you, eggplant)
- choose some meals from an automatically generated list of delicious meals
- import that grocery list to Instacart or Amazon Fresh.
Of course you still have to cook, but meal planning seriously does not get any easier. Ready to change your life? Download it for android or ios. And for the commitment-phobic, test out the entire Mealime process with this recipe (my new favorite)… And for the gravely commitment-phobic, just check out the pics below!
Thanks to my local farmers’ market, I’ve been swimming in butternut squash and I’ve been making the most divine Butternut Squash, Sour Cream, and Apple Cider Soup at least three times a week. Since the weather has taken a turn for the worse, nothing warms my bones like a hearty fall soup and I’m totally obsessed with this one. The thing is, I was craving the perfect bread to sop up what my spoon couldn’t handle, and add that extra stick to your ribs push that almost every fall soup recipe needs.
So I started reminiscing about last year’s Pumpkin Beer & Sharp Cheddar Gnocchi Soup, I realized that what I was missing from this year’s obsession was that subtle flavor of beer. Beer, much like bacon, or cheese, or sugar, makes pretty much everything taste better. You guys… beer biscuits… that is all. I found this healthy beer biscuit recipe, and while they look absolutely delicious, I decided that, for me, making a healthy version of beer biscuits is about as useless as searching for meaning in a Pauly Shore movie. Instead, I tweaked the recipe for a naughtier, more decadent, and undeniably simpler version. With just 4 ingredients, these homemade beer biscuits are super easy to make and they round out every fall meal from salad to soup. You must try this!
Homemade Beer Biscuits
- 4 cups Bisquick (or homemade biscuit mix)
- ¼ cup sugar (for slightly sweeter biscuits you can use ½ cup)
- 1 (12oz) bottle or can of your favorite beer
- 2 tablespoons butter, melted
- preheat oven to 400°F
- mix all ingredients well
- pour into well-greased muffin tins
- bake for 15-20 minutes
- serve with honey butter and your favorite fall soup!