Mains

Simple Instant Pot Beef Ragù (Stovetop Instructions Included)

- Amanda 2 Comments

Sometimes you just need a bowl of stick to your ribs, succulent meaty pasta. And this Simple Instant Pot Beef Ragù does just the trick but with some added perks. It doesn’t have a long list of ingredients, which means not much at all to chop and the Instant Pot does most of the work for you. The result, you end up with a fork-tender, shreddable meat and tomato sauce in under an hour. But even if you don’t have a pressure cooker, you can still make this, be pretty hands off and have dinner in about 2 hours of low and slow cooking.

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Broccoli & Lemon Orzo Salad

- Amanda

Hello and happy Friday. I know that doesn’t mean much anymore, as most days just blend together like Groundhog Day.  But for me it means I get some help from “Baba” (dad in Turkish) with the kids for the next 2 days.  A welcomed moment to breathe for sure.  But on to why I’m even more excited today.  I get to share with you this dead simple, yet so tasty Broccoli & Lemon Orzo Salad.  The ingredient list is minimal and it comes together so fast.  But packs a big big punch.

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Broccoli and Chickpea Salad

- Amanda

Never in a million years did I think I would be so excited about last night’s leftover salad for lunch. But then again, never did I think I would be quarantined in an apartment with a pair of very energetic 6 and 3 year-olds and not allowed to see any of our family or friends or do anything else outside the confines of these walls for that matter. I guess this is a time for lots of first’s. But back to the latter. This Broccoli and Chickpea Salad had me really looking forward to lunch this week, because it is that good. It’s crunchy, a little sweet, a little tangy, and just the right amount of spicy. It really is so different than many a salad I’ve tried before, especially those with broccoli. (It even had me secretly hoping my husband didn’t finish it off so I could repeat for lunch on day 3… Shhh)

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White Bean & Veggie Soup

- Amanda 2 Comments

What do you do when you find exactly one cup of dried white beans left in the cupboard? The answer for me was to make soup. It’s easy, feeds a crowd, there’s sure to be leftovers for tomorrow’s dinner and well, it’s soup. Which means it’s the belly-warming-immune-boosting goodness we’re supposed to be indulging in right now. And if I needed one more reason, the kids will always eat beans.

On the other hand, they (one 3 year-old in particular,) don’t always jump for joy when their soup is loaded with vegetables. Especially if that vegetable happens to be anything other than broccoli, peas or carrots, little Miss Sparkle’s holy trinity of veggies. No worries though, that just means I have to get creative in how I sneak in the other stuff.

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Coconut Red Lentil Dahl

- Amanda 2 Comments

I’ve been meaning to share this recipe for a while now. It is the perfect warm and comforting dinner I think we could all use right now. And what’s even better, is most of it includes pantry staples and it feeds a crowd or can be enjoyed for a few nights in a row. I’m not exaggerating when I say it got us through three dinners this week. I know I know, a lot of people can’t repeat meals like that, but these days when supplies are scarce or trips to the market are difficult or even impossible, being able to stretch the food we have is a valuable thing.

Red lentils are really nutritious and packed with protein. About 25% to be exact. That means, they make a great substitute for meat whether you’re going vegetarian, trying to eat healthier or there’s literally no meat left in the refrigerated section at the market. We enjoy lentils in different recipes at least once or twice a week in our home. One of our all time favorite ways to eat red lentils, besides this dahl, is in this Turkish Red Lentil Soup.

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