What’s Cooking?

We are only a few days post-Thanksgiving and the last thing you probably want to think about is cooking, but I want to share with you these three recipes I’ve made recently that are so easy, you could make them in your sleep.

No. 1: Roasted Brussels Sprouts

This recipe from the November 2011 Cooks Illustrated looked too simple to call it a recipe, but it was requested for Thanksgiving, so I gave it a try. It did not disappoint. Basically three ingredients, 20 minutes, Brussels sprout perfection.

1 stalk fresh Brussels Sprouts
3 tablespoons olive oil
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon black pepper

Cut your sprouts off the stalk, wash them, and cut them in half. Toss them with the oil, water, salt, and pepper, then spread on a baking sheet and cover tightly with foil. Bake at 500 degrees for 10 minutes, remove foil, toss sprouts around on the pan, and bake for an additional 10 minutes. They will be perfect, I promise.

No. 2 Pancake Mix

Now, we’re generally a Jiffy Mix/Bisquick family when it comes to making pancakes and waffles, but this weekend, when we wanted pancakes and had no lazy mix on hand, I found this recipe on AllRecipes.com for Fluffy Pancakes. The name is not a lie.  The recipe uses basic ingredients that should be in your kitchen, it comes together in minutes, and it truly made the most fluffy, delicious pancakes I’ve ever had at home.  I will be making this recipe again and again.

No. 3 The Easiest, Most Delicious Soup Ever

This soup needs new name but I never know what to call it. Cheap, easy, no measuring, guaranteed deliciousness, anyone can make it… it’s the Easiest, Most Delicious Soup Ever. Sometimes I add frozen tortellini, sometimes I switch up the meat and use tiny meatballs or crumbled sausage, this weekend I dumped in a couple of big spoonfuls of cottage cheese at the end – you can’t screw it up.

1 package frozen spinach
1 large can chopped tomatoes
1 pint chicken broth
1/2 package Polish kielbasa, diced
1 cup small pasta, uncooked
Parmesan cheese for serving

In a large pot, add spinach, tomatoes, broth, and kielbasa. Heat over medium-high until the liquid boils and the spinach block defrosts. While water is still boiling, add pasta and cook until tender. Lower the hear to a simmer and add more broth if the soup is too thick for your taste. Serve in steaming bowls topped with Parmesan cheese.

There, now you have no excuse for ordering takeout tonight. Bon appetit!

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