For the love of god stop buying overpriced pizza sauce at the grocery store. Especially this time of year where local tomatoes are abundant. There’s no need to over complicate your pizza.
Pizza should cook quickly, whether it’s on a pan, stone or grill. There’s no time or reason to let a complicate sauce cook and simmer on your dough. Trust me, your local pizza shop isn’t doing this. There is an easier way!
Tofu is inexpensive, filling, nutritious, and … often tastes terrible. It doesn’t have to. I promise. Time and temperature are two simple tricks that can turn your tofu frown upside down.
One of our staple meals for busy weeknights is a tofu and veggie stir fry over brown rice. We cook and eat a lot of tofu and we’ve cooked and eaten a lot of bad tofu but over the years we eventually found a simple way to make it taste great in three simple steps.
This is my favorite beach house or summer vacation recipe. It’s inexpensive, quick to make, yet feels indulgent and fancy. You can customize the broth to your liking or whatever you find in the pantry.
It’s even relatively healthy (mussels are really high in selenium). You can make a big pot, warm up some bread, and throw together a green salad in less than 30 minutes. Perfect after a long day in the sun.
One of my favorite products at Trader Joe’s is the naan flatbreads. Perfect to pop in the toaster and have warm, tasty bread ready on a weeknight to accompany a stir-fry or some Indian. But sometimes the freezer or empty or you get it in your head that it’s silly to buy something when it’s almost just as easy (and just as tasty) to make it yourself.
I’ll admit these aren’t quite as fast as my favorite 1 hour dinner rolls, but they don’t take all that much longer either. Give it a shot if you have a little extra time on the weekend to add fresh flatbreads to your dinner spread. They also make great small grilled pizzas, too!
I never went to culinary school. I’m not a chef. I’ve never worked in a restaurant, but nevertheless, I consider myself a decent cook for home-style meals. I enjoy it and we rarely eat out.
I have a confession however, I cannot cook rice.
My girls are dessert fiends. They eat their share of cookies and brownies, but I’m always on the lookout for quick, easy desserts that satisfy that post-meal craving, but don’t load up on the sugar and empty calories. There’s a time for a big ice cream sundae or warm chocolate chip cookie as big as your face, but it’s not after every meal.
Truth be told, I definitely have a sweet tooth, too. My perfect dessert is something that satisfies, tastes great, feels like an indulegnce, but also might be sneakily healthy. This chia pudding hits a lot of those marks. It’s fast to make. Takes only one bowl. Tastes rich and satisfying. Can be almost endless customized with add-ins. And the kids love it.
I recently taught Cecilia how to make soft scrambled eggs using low heat and a lot of attention. It’s definitely worth the effort to get the creamy, almost curdless, scramble, but it takes a good amount of time to do them properly. Not ideal for a quick weekday morning breakfast or lunch. But if you have time to boil water, then you have time for a well-cooked egg to add some protein to any meal.
This is a true back pocket recipe. The sum total of the recipe is in the title. If you want a perfect boiled egg to top your salad, noodles, oatmeal or messy breakfast sandwich, you only need about seven minutes.