This creamy coconut curried stew is a perennial favorite in my house. It's full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic — and it's vegan! Yes, a batch of this stew makes it worth pulling out the slow cooker and clearing some space on the counter.
I don't think it's too extreme to say that this whole concept of freezable breakfast sandwiches has changed my world. Or at least my mornings. Definitely my mornings. Suffice it to say, they are amazing.
If you love eggs in the morning, often buy breakfast on the way to work, wouldn't mind saving a few bucks, or all of the above, then boy oh boy, freezer-friendly breakfast sandwiches are about to make you very happy. Here's what to do.
When you crave a sweet snack but want to avoid the seduction of a whole cake or a dozen chocolate chip cookies, the one-off mug cake is your best friend. Have you ever made a mug cake? It's just what it sounds like: a few tablespoons of ingredients whisked up in a mug and baked in the microwave for less time than it takes to make popcorn. Presto: sweet, moist cake. And just one of them.
Here's my new favorite mug cake: a quick batter with golden oats and chopped pecans that bakes up light and fluffy around a dollop of gooey Nutella in the middle. It's like getting cake and frosting in one happy mug.
Fries don't really come to mind when you think about eating healthy, but these are baked in the oven and served with a light yet creamy garlic dip. Plus, they're loaded with big flavor from a spice that's having a moment right now.
Making a good bolognese sauce is a real labor of love. Sure, you could just add some ground beef to a tomato sauce and call it good (and heck, we often do!), but there's a certain irresistible silkiness and a deep, meaty flavor that can really only come from all-day cooking. This is a dish that takes a humble package of ground beef and turns it into something worthy of the finest dinner party. Bolognese is that good.
When I was a kid, we lived in Miami, and we had a Cuban neighbor whom I now only remember as "Mrs. Garcia." She had arrived in Miami via boat from Cuba, and I don't know where she is now, but she gave my mother her recipe for black bean soup, which I still use to this day. So wherever you are, Mrs. Garcia, thank you for this recipe. It has ruined me for all other black bean soups — nothing I've had in Cuban restaurants matches up to this.
Sometimes a basic vinaigrette just won't do. Sometimes we need a velvety, creamy dressing drizzled on our greens. And yet ranch dressing can sometimes feel a little...how do I say this...a little salad-bar-at-the-steakhouse? Occasionally, yes, I love it. But this dressing, well, this has a little more oo-la-la in its favor. And it's so, so easy.
