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Tuesday, January 20, 2015

Gnocchi

Gnocchi in rich, gooey cheesy truffle cream sauce
Gnocchi (pronounced "Neeyo-kee") is an Italian potato dumpling that's eaten like pasta. It can be covered in any sauce you want. In Italy, you can buy them in near the bakery where they're made fresh daily. They're light and fluffy like little clouds. But in the US, unless you're eating in a really high end restaurant, chances are you're eating factory made gnocchi that's been sitting on shelf for a long time and is kind of dense and powdery.

It's a great pasta to make at home because it's quick, easy, takes only a few ingredients and doesn't require any special skills or tools. (Though, we do this so much that I finally shelled out the $5 for a gnocchi paddle to use instead of the fork for pressing in the indentations.)

It reheats really well for several days, so it makes great leftovers. (Though, the only way we've ever had gnocchi leftovers is by hiding them under the carrots in the veggie drawer. Ha!)

We use fresh potatoes, but the recipe here uses instant potatoes because it's even simpler and you honestly can't tell the difference in this recipe. Making this recipe from beginning to end takes about 45 minutes and the recipe feeds about 4 really hungry people. This is a great starter "pasta" if you've ever wanted to make your own but felt overwhelmed.

It's also a great recipe to get your kids involved in the kitchen because you can leave all the rolling out to them. We mean... it is literally like working with Play-Dough. So, wouldn't they be the world's foremost experts anyway?

Monday, January 19, 2015

Shepherd's Pie - The perfect makeahead dish


Casseroles became wildly popular in the 1950s as women joined the workforce and looked for quicker and easier ways to make dinner without a lot of fuss. They're great for leftovers and you can get a lot of extra meals out of them.

Thursday, January 15, 2015

Carrot Cake


Stack as many layers as you want!
"Moist" is rarely a pleasant word, but when it's describing carrot cake that's another story. Carrot cake is our of my favorites, but the ingredient ratios in this recipe produce the perfect balance of texture, moistness and flavor. This is my friend's recipe and she was kind enough to share it with us. It's so delicious that I'm only allowed to make it when lots of people coming over or I'd literally eat the entire cake by myself.

Monday, January 12, 2015

Cheap homemade sushi rolls

We don't serve sushi in our restaurant, but our owner makes it at home all the time.

You can easily drop $20 to $30 each going out for sushi. Why? We love sushi. But how much would you save making it at home? Well, the rice and other ingredients are so cheap they don't even count. But how much was the fish? Here's the breakdown:
  • $12.03 sushi-grade tuna (.71 lbs @ $16.95 USD a pound)
  • $4.13 sushi-grade salmon (.52 lbs @ $7.95 USD a pound)
 So... how far did $16 worth of fish get us? See for yourself.

The first night, we made all these rolls and the 5 of us ate until it hurt to breathe:
There was still enough fish leftover for tonight so we made more rolls:
Two of us polished this whole thing off!
Why oh why aren't you making your own sushi rolls? If you're anything like me, you just didn't realize how easy it is to do.

Perfect Sushi Rice

This rice is so tasty that you can simply toss some tuna, Sriracha and sesame seeds on top and call it a day. But it's even more delicious in a roll.

Sunday, January 11, 2015

Crispy Buttered Peach Fruit Cobbler

Get in my belly!
This is our favorite cobbler because of the delicious crispy top that stays crispy for a few days. It's terrific with vanilla ice cream and also makes wonderful leftovers with morning coffee!