Kalamata Olive Bites

A flavorful but simple “meal of leftovers,” these fried appetizers pair well with a fig reduction or other sweet, fruity dipping sauces. Ingredients: 1/2 C short grain brown rice, cooked and cooled to room temperature 1/2 C (3 oz) pitted Kalamata olives, finely chopped 3 oz goat cheese or feta, crumbled 1/2 red onion, finely…

Pandemic Pantry: Curry with Cheesy Polenta

Creamy curry and crispy, cheesy polenta combine in this “meal of leftovers.” Both parts of this recipe can be prepared ahead of time and stored overnight in the fridge; cook the polenta but don’t fry it until the reheated dish is ready to serve. Curry: 300 g new potatoes, baked or boiled until soft 225…

Dill and Garlic Loaf

It’s cold where I live this February, and the falling snowflakes make my house feel like it’s caught inside a snow globe. On chilly, draughty days, cooking bread can be a wonderful way of heating the house and making your home smell wonderful during the process. This bread is relatively low maintenance, and can be…

Pandemic Pantry: Curried Carrot Soup

Like so many recipes “discovered” over the pandemic, this one uses what’s on hand. Thus, feel free to tweak it using your own ingredients. Ingredients: One large red onion 16 ounces (450 grams) baby carrots, or regular carrots, if preferred 16 ounces (450 grams) new potatoes Three tbsp sesame oil Three tbsp olive oil Cold…

Quick Fix: Cilantro Stem Pesto

Good for using up leftover cilantro stems, this pesto works well on pizza, sandwiches, appetizers, or pasta. Ingredients: One large bunch cilantro stems, washed A scant 1/2 Cup walnuts Two tbsp Parmesan cheese Four tbsp olive oil Ground black pepper, to taste Lemon juice, to taste (optional) Equipment: A food processor, a blender, or an…

Pandemic Pantry: Cauliflower Egg Bake

If you run out of flour, or just don’t have the time to make a pie crust, this recipe can help. Tasty as breakfast or lunch, this vegetable egg bake is toasty and warm. I focused on cauliflower in this version of the recipe, but you could also use mushrooms, onions and peppers, or thin-cut…

Pandemic Pantry: Cheesy Bakes

Looking for a quick, savory, cheesy snack? These mini breadsticks are easy to make and taste great on their own, or paired with a hearty autumn soup or potage. Ingredients: 1 1/2 Cups all-purpose flour 1 Cup shredded cheddar cheese 1/2 Cup plus two Tablespoons milk or half and half 1/2 Tablespoon baking powder 1…

Some Thoughts about Bouillon and Soup Starter

Bouillon days at my house function as a sort of kitchen organization adventure. I start with the refrigerator, pulling out vegetables that are past their prime, and arrange them on one of my apartment’s three postcard-sized counters. Any vegetable that’s yellowing, wilting, or softening is part of this move out of the fridge. This helps…

Pandemic Pantry: Spiced Beet Soup

Spiced beets can be a delicious autumn centerpiece in any form, and soup is no exception. Following the pandemic tradition, this recipe emerged as an end-of-the-week experiment in cobbling together some leftover ingredients: beets, a few pantry staples, and some of my favorite spices. Ingredients: 200 grams chopped yellow onions 200 grams chopped potatoes 200…

Pandemic Pantry: Curried Chickpeas and Potatoes

When you have a bunch of leftovers in your pantry, making a medley can be a great way to use them up. Spiced with ginger, garlic, and whatever curry powder or mix you happen to have on hand, this hearty recipe works well over a bed of brown rice. Prep time depends on the consistency…