I thought it would be fun today to share with you some of my favorite recipes from the site (and subsequently the ones that are often made in my kitchen). While I like to branch out and explore new ideas and recipes, there are a handful of recipes that I make week after week. I enjoy every recipe I post on this site but only a distinct few have entered in to my “I love it so much I could eat it every day” category.
Breakfast (and sometimes dinner)
Maple Pecan Granola :I make this once a week and use it on top plain (whole milk) greek yogurt and fruit. Such a quick breakfast that never fails to keep me full!
Pumpkin Steel Cut Oatmeal: I’ve been cooking a lot with whole pumpkins this year and always seem to have a little extra pumpkin puree floating around my kitchen which makes the perfect addition to steel cut and regular oats. Takes a little time but is really worth it!
Blueberries ‘n’ Cream Amaranth Porridge: Another great weekday breakfast. This is always changing depending on the fruit I have at the time. Fall often has apples and pears as a topping with the occasional variation if I managed to freeze fruit from the summer.
Pumpkin Oat Bread: This is a great make-ahead for those days I’m out the door in a hurry. I lather just a little butter on top and while this isn’t the healthiest breakfast, it never fails to hit the spot.
Black-Eyed Peas and Dill Potato Skillet: I love this skillet for those mornings I don’t have to run out of the house or one of my leisurely weekend breakfast. I love eggs and potatoes together (and I don’t feel as guilty when the potatoes don’t come in the form of hashbrowns.)
Vanilla Bean Pancakes with Maple Butter Pears: I’m terribly guilty of taking a long breakfast in the morning and if I’m feeling that way, these pancakes are probably what I’m eating. I’ve noticed a trend of “pancake friday.” I guess I just like to celebrate the weekend!
Sweet Potato Cakes with Curried Tomato Sauce and Poached Egg: This is definitely a weekend breakfast. The combination of sweet potatoes, curry, tomatoes, and egg is amazing. Enough said.
Dinner (and eventually lunches- I make enough for leftovers!)
Spicy Peanut Sauce with Brown Rice Noodles and Veggies: This is one of my go-to when I’m not sure what to make for dinner. It never ceases to amaze me that something I can whip up in 15 minutes taste like it took hours to prepare. I toss whatever veggies I have in my fridge which makes it a great “clean out the refrigerator” meal.
Buffalo Chickpea Loaded Potato: I’ve have a weakness for Frank’s red hot and loading a potato with chickpeas means I get to satisfy my craving and eat something super healthy.
Chipotle Butternut Squash, Black Beans, and Goat Cheese Tostadas: Ever since learning to make tortillas, I always keep a stash in my freezer. Tacos and tostadas are so easy to make and the flavor combinations are endless. I have had the occasional thought where my life would still be complete if I ate tacos and tostadas everyday.
Chipotle Sweet Potato, Black Bean, and Guac Tacos (or Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos): See above- these tacos are nothing short of awesome.
Zucchini (Summer) Paella: When Alex and Sonja from A Couple Cooks showed me how to make paella, I couldn’t believe how easy it was. Sure, it takes a bit of time but it’s so easy to throw everything in to a skillet, go do other work, and then come back in 45 minutes to a fully prepared meal. I turned it in to a two serving dish and often it the leftovers with an egg on top the next morning.
Roasted Potato, Rosemary, and Goat Cheese Pizza: Pizza. I do love pizza.
Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce: This links back to the tacos/enchiladas sentiment. During the fall I’ll replace the roast corn with roasted sweet potatoes or just spinach.
Snacks/things for lunch
Maple, Butter, and Sea Salt Popcorn: Popcorn takes ten minutes of effort, makes a good amount that I can snack on fora week, and is delicious.
Moroccan Roasted Chickpeas: I love a good, crunchy snack and chickpeas are just a touch healthier than a bag of chips.
Sweet Potato Curry Hummus: I eat hummus like it’s my job. Any kind really, just depends on the mood I’m in. During the weekends I will make up a large pot of dried chickpeas and once they are done cooking, I’ll whip up hummus for the week. I’ll eat it with veggies and smear it on sandwiches (that occasionally turn in to grilled cheese).
Roasted Tomato Salsa: A few years ago, my mother got me hooked on making this amazing roasted salsa. So this year I canned it (best decision I made all summer).
Sea Salt and Honey Almond Butter: I really love nut butters.Related