Instead of making New Year’s resolutions, I started the year by adopting some new habits in the kitchen. Habits to simplify cooking and meal time routines, and to keep myself more organized.
In the rush to get out the door on time in the morning, it’s so easy to let breakfast fall off the priority list. If that sounds familiar to you, let this be the year to adopt a few simple new habits to reboot your breakfast routine.
4.23 / 5 Stars | 47 Reviews
by KANDI.M
“A few fresh vegetables mixed together make one tasty salsa!”
Over the last couple years — a dark time in which I’ve slowly had to accept that my once-tiny baby with fairly simple needs now required real square meals at very specific times of the day, such as dinner, far earlier than we ever do and that he’d likely be looking to me (me!) to provide them or face the hangry consequences — I’ve attempted to increase my repertoire of two things: 1. Dinners that can be made easily in under an hour that I actually want to eat, and 2. Casseroles. No, no, I don’t mean the canned cream of soupiness things. I mean, the idea of taking disparate meal parts and baking them in a big dish until they’re much more than the sum of their ingredients. Plus, they’re dinnertime magic: they reheat well; they make excellent leftovers for as long as you can stretch them; and they rarely require anything more on the side than a green salad (for grownups) or steamed broccoli (for people who haven’t yet come around to salad). Long Live The Casserole Rethought With Minimally Processed Ingredients! is hardly a sexy catchphrase, but there you have it: my new battle cry.
In the first category, Alex’s Chicken and Mushroom Marsala from 2008 in the archives became a favorite again in 2013 when I began making it much more quickly with thigh cutlets. Within the second, I’ve been trying as best as I can to reimagine baked pastas into dishes that are less of a cheese-valanche and more of an insanely good flavor assault with a sizable portion of vegetables within. (See also: Baked Orzo with Eggplant and Mozzarella and our previous house favorite, Baked Pasta with Broccoli Rabe and Sausage).
… Read the rest of mushroom marsala pasta bake on smittenkitchen.com
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Did you know that January 25 is Soup Swap Day? Yes, and it is a whole day dedicated to sharing big pots of soup with friends. Isn’t that a splendid idea?
I have always loved the idea of food swaps, and soup swaps in particular, but as I had never actually been to one, I decided to change that and not only go to a soup swap, but bring you all the details in our first 2015 Gathering from The Kitchn. I knew I needed some help, so I turned to my friend Tricia Keels — an avid swapper and fabulous cook. Here’s the party plan we cooked up — want to hear what we planned?
Soup is my favorite thing to eat this time of year, but it’s not always enough to make a complete meal (sorry, lentil soup). Sandwiches and big salads are great additions, but sometimes you want soup to be the star of the hour. That’s where these nineteen side dishes come into play.
From bacon and cheddar cornbread, to garlicky roasted broccoli, to grown-up tater-tots, these meal additions will support your January soup needs. Put ’em in, coach!
I love a good breakfast cookie. I mean what’s better than having a sweet little treat first thing in the morning? These breakfast cookies are naturally sweetened with maple syrup and loaded with oats, walnuts, shredded carrots and raisins — making them perfect for a quick breakfast. Make them on Sunday, and grab them for breakfast all week long.
