From Start Simple by Lukas Volger Ingredients 6 cups airy bread, torn or cut into bite-size pieces (12 ounces) 5 eggs 1 cup whole milk or unflavored nondairy milk 2 tablespoons olive oil, plus more for greasing 1 teaspoon salt, divided 1 pound cremini or button mushrooms 2 tablespoons butter or olive oil 1/2 teaspoon… Continue reading Skillet Mushroom Strata
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Sweet & Spicy Brussel Sprouts
Recipe from https://truthloveandcleancutlery.com/blog/2019/07/try-this-tasty-and-award-winning-brussels-sprouts-dish-for-tonights-dinner Sprouts: 1 lb halved and roasted Sauce: Mix all ingredients together. You’ll have more sauce than you need so save it for the next batch! Keeps in the fridge for several weeks. 1/2 cup sweet chili sauce 1 tbsp sriracha 1 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp spicy brown… Continue reading Sweet & Spicy Brussel Sprouts
Beef Bulgogi Tacos from Smitten Kitchen
When I was pregnant, I was craving fermented foods in a big way, in addition to chicken mcnuggets, for some…reason. Miso and kimchi were on my mind, and so was anything that could be made in between my 3 nightly naps. Enter this super quick recipe from Deb Perelman who I am low key obsessed… Continue reading Beef Bulgogi Tacos from Smitten Kitchen
Meskouta (Moroccan Orange Cake)
When I studied abroad in Morocco, this snack cake was one of my favorites for breakfast or late night post-dinner snack. I found this recipe from The Spruce Eats and the flavor was spot on, but the cake collapsed, so I reduced the baking powder. Fingers crossed on round two! *Edit: 3 teaspoons of baking… Continue reading Meskouta (Moroccan Orange Cake)
Zhoug
Faced with the perpetual problem of way more cilantro than we knew what to do with, I reached out to my sister for a solution. Behold, what is now our most favorite condiment. Spicy and packed full of flavor, we originally made this to accompany Smitten Kitchen’s street-cart style chicken, but I have discovered it’s… Continue reading Zhoug