Tag: good recipes

What I’ve Been Making Lately – September 9

What I’ve Been Making Lately – September 9

Mini M&M Chocolate Chip Cookies I couldn’t resist picking up some mini m&m’s at the bulk food store, and thought that cookies would be the best vehicle for them. I used the chocolate chip cookie recipe from the Joy of Cooking. I replaced half of […]

What I’ve been making lately – April 15

What I’ve been making lately – April 15

Souped Up Trader Joe’s Miso Ramen Soup Whenever I make the trek to Trader Joe’s, I pick up a couple of these soups. I love them for lunch. I was a little hungrier this day, so I add some more ramen noodles, frozen corn, and […]

What I’ve been making lately – April 4

What I’ve been making lately – April 4


I love making Shakshuka. I make it for any brunch I’m hosting, and often for dinner when we’re not sure what else to make. It’s easy, tasty, and decently inexpensive. For mine, I used a jar of tomato sauce (but obviously feel free to make your own if you want). I bump up the spice of that with some red chili flakes and throw in some oregano. I let that get nice and hot, and then crack the the eggs into the sauce. I let the eggs poach, and then usually throw in some sort of cured meat, usually prosciutto. Season with salt and pepper and throw on a little olive oil.

Cacio e Pepe

Or, at least a sort of version of it. I use this Chrissy Teigen recipe as my base, and then just kind of change it to fit what I have on hand. This time around, I didn’t have any arugula on hand. I also used hot calabrese instead of pancetta or prosciutto. It’s a quick, easy, and flavourable recipe that’s great when you don’t feel like a red sauce for your pasta.

Chef’s Plate

We ordered a week of Chef’s Plate. We thought this would be a good time to have dinner delivered right to your door. We made steak with potatoes, Japanese umami burgers, and beef enchiladas. All three of the recipes were really good, and we were pretty happy with the service.

Read more about our week with it here.

Mushroom Soup

We had some mushrooms in the fridge that didn’t look like they were long for this world, so I thought a soup would be a fitting fate for them. First I sauteed some onions and garlic in butter before throwing in the chopped mushrooms. I let those cook for a bit before adding in a couple cups of vegetable stock. That came to a boil before I turned down the heat and added a little light cream. It wasn’t a particularly thick soup – I think I would have need more mushrooms, less broth, and heavy cream instead of the light. But we’re using what we have over here.

Carrot Cake

In the aforementioned Chef’s Plate box, we received one very large carrot for one of the recipes. We didn’t use the whole carrot, so I thought I could make some carrot cupcakes with the leftovers. There was about 3/4 of a cup of carrot, which was perfect for the Joy of Cooking carrot cake recipe halved. It was a really great recipe, and made probably one of my favourite carrot cakes ever.

Quick Bread

I didn’t have any yeast kicking around and had some self-rising flour to use up. I thought that this quick bread would be good for the Shakshuka above, and for some grilled cheese later in the week. This is the recipe I used.

I thought it was okay. Obviously, because there isn’t any yeast, quick breads are going to be a little heavier. It wasn’t my favourite, but I wonder if it would be better toasted.


Listen, I am not a big bagel person. I think it’s my biggest food hot take. They’re just not my personal favourite. I find them a little dense. I thought, maybe, if I made some bagels I would like them better. And I am very bored, so I’m just trying to do stuff to stay sane. Like make bagels, I guess.

I used this 2-ingredient recipe that was all the rage in weight watchers circles a couple years ago. First of all, I halved it so the recipe would make 4 bagels instead of 8. I used Icelandic Skyr instead of Greek yogurt, because, well, that’s just what I had okay? I did use some Trader Joe’s Everything But the Bagel Seasoning and an egg wash, so yes these bagels were more than 2 ingredients.

I liked them just fine. I used one bagel to make a breakfast sandwich (I fried up the egg I used for the egg wash, I’m not trying to waste anything around here!). Ethan however, really liked the bagels. I ended up making another batch for him.


We were craving a ‘wheel’ as Ethan likes to call pizza. We had some pizza dough in the freezer that we bought a couple weeks ago. We left it out overnight for it to thaw and rise a little bit.

We rolled in out on a very large sheet pan that had been sprayed down. Instead of pizza sauce, we used the pasta sauce that was later used in the Shakshuka. We used up the last of our cheese (already added to the grocery list). On top, we used bacon, chopped up slices of honey ham deli meat, canned pineapple, and red onions. Ethan used a few banana peppers on his half.

S’more Cookies

My favourite cookie recipe is on the inside of Crisco packages. I think it’s actually a brownie cookie recipe, but I just omit the cocoa powder. While cleaning out the cupboard I found some mini marshmallows and graham crackers. So I just followed the Crisco recipe, but threw in my found treasures to make a s’more cookie.

They were tasty, but definitely on the sweet side! The cookies went perfectly with a glass of milk.

Lemony Tumeric Cake

This was my first foray into the world of Alison Roman recipes. I have both of her cookbooks, but sometimes find the recipes call for ingredients that aren’t super easy to find here in a smaller town. I love looking at the pictures though.

I did have everything I needed for the teacake that is taking the internet by storm. So I made it.

It was really beautiful, but more importantly really tasty. The lemon cake is just the right amount of tart and sweet. I could have baked it a little less, but that’s on me. You can find the recipe here.

Follow me on instagram to see everything I’m making here.

For more food conversation, check out the Top Chef RHAP Up Podcast.