This dish is an old go to, so old I had to make it to remind myself of what usually goes in. (Being on autopilot can be a wonderful thing at times!) It's a delightfully easy way to make a meal fairly quickly, and has been a staple for me most of the places I've lived. It can be made vegetarian/vegan easily, or beefed up (literally) as fancy takes one.
This is an adaptation of my main bread pudding recipe to use up (and celebrate!) the craisin. (Also, to use up all those pesky heels from loaves of toast bread that so few people want to eat.) It makes for a lovely dessert or breakfast or midnight snack, and is a nice twist on a familiar classic. I hope you like it as much as we do!
This is a nicely straightforward, easy lunch or dinner. Any leftovers freeze nicely, and a variety or simplicity of toppings work well when it's served. I've based my recipe on this somewhat more bare bones recipe, so if you're wanting to build up your own recipe that might be a better place to start.
This is a variation of the rice kollyva recipe I began developing while I was living in East Asia, with twists here and there inspired by the Venezuelan baking and desserts that my godmother might have enjoyed during her years living there after World War II. When I'm particularly short on time to prepare kollyva for an upcoming memorial this is my current go-to recipe, but it doesn't hurt that I love the taste as well. Give it a try whether it's for a service or not - memory eternal to all of our departed loved ones.
This is yet another one of those 'I've made this forever, but I don't want to forget my favorite way of doing this' recipes. Deviled eggs were a childhood favorite that I don't eat every day solely because I hate peeling hard-boiled eggs - if it weren't for that they'd probably feature at most of my meals! I love the flavor the vinegar, dill, and smoked paprika bring to the end result, but if you're tired of this general variety of deviled eggs, then definitely give my Asian(ish) version a try instead!
This is another lovely recipe from Hot Thai Kitchen, with minor modifications to better fit my family's tastes. Be absolutely sure you want a very sour dish if you decide to try this! I love tamarind - one of my favorite sweets in mainland China was a tamarind candy from the southwest - but even so this dish is at the upward end of how much sour I can handle in a dish! If you do give this a try, I hope you enjoy!
A nice hot bowl of wonton soup makes for a lovely, easy, light breakfast (or dinner!) and as a result is a staple in my family. This recipe is our own and vaguely Chinese, but perhaps not classically so as it's just what suits our preferences and tastes. We're usually cooking for two, so adjust the amounts accordingly as needed, and enjoy!
This is an easy, delicious recipe that's relatively easy to get going while making whatever your main is on a given day. I love mashed potatoes with dill, but you can easily substitute your own favorite herbs. Whatever you do, enjoy!
This recipe is a quick 'n easy, light meal for two - in my family anyways! - and a great way to use up leftover rotisserie chicken. I've adapted Spend with Pennies' great recipe, so feel free to carry on to the source, especially if you like your chicken salad to have a bit of a crunch. (I do not like crunchy chicken or tuna salad, hence my modifications below.) Whatever you do, enjoy!
Bread pudding is an old favorite and a great way to use up leftover or old bread. I make this particular recipe when my freezer's filling up with toast bread heels - it's so much nicer having that space taken up with bread pudding instead! This recipe is loosely based on Ellen Marie's original recipe, with tweaks to maximize my enjoyment of the end product. Feel free to give it a try or to follow the original recipe, to each their own!
