As a person that loves to cook and blog, I find it necessary to seek out and try new recipes. My lucky husband rarely gets the same meal twice, except for his pasta, which is required weekly. With this in mind, I delved into my extensive files (I have them sorted by category in plastic file folders) and came across a recipe from Delicious Orchards. The recipe must be over 20 years old and is from the fall/winter season. One side of the sheet has recipes for acorn and butternut squash (I’ve made the baked squash and apple casserole, delish!) and the other, spaghetti squash.
The recipe that they gave was for spaghetti squash casserole. Although, not quite technically “pasta” for my husband, he has a new fondness for spaghetti squash.
I’ve mentioned many times how I peruse the food store flyers for weekly meal inspiration. Last week, I was inspired by Whole Foods sale on bone-in short ribs ($5.99/lb. for Prime Members). I had found two recipes on the Williams-Sonoma website and settled on Italian Braised Short Ribs. However, I didn’t have two hours the other night; instead, I used my pressure cooker. It took me 30 minutes at high pressure to achieve what braising in the oven would have taken two hours.
For the recipe you’ll need flour, salt, pepper, bone-in short ribs, olive oil, pancetta , onions, garlic, red pepper flakes, carrots, tomato paste, sugar, red wine, beef broth, balsamic vinegar,
It used to be that I would get supper on the table anywhere from 5 PM to 5:30 PM. Lately, it’s more like supper at 5:30 or closer to 6 PM. Sometimes, as my husband would say, I go “down the rabbit hole,” meaning I get sidetracked by another interest and delay in preparing supper.
Thank goodness there are some many one pan|skillet|pan meal recipes available these days. Today I prepared another New York Times Cooking recipe for Sheet-Pan Scallion Chicken with Bok Choy. This tangy recipe has you prepare a coating of mustard, miso (I substituted soy sauce), scallions, garlic and ginger that is spread over the chicken before cooking. For the recipe you’ll also need brown sugar or turbinado, salt and pepper, safflower or canola oil, bone-in and skin-on chicken thighs. I used boneless, skinless chicken breasts in place of the thighs.
With spending so much time at home and cooking, and a blog to write, I’m constantly looking for new recipes. Recently in my NYT Cooking feed a recipe for shrimp scampi appeared. I had to check my recipe index to make sure it wasn’t a repeat, but low and behold this recipe by Ali Slagle called Shrimp Scampi with Orzo was new to me and it’s another one pot meal.
These recipe developers are quite creative, I can’t believe how many recipes are now available that only need one pot |pan |skillet.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.