This past week, I was talking with my family and we were trading recipes on what we had cooked. We were able to inspire each other to cook together but apart this past Sunday. I am trying something new and I hope it will inspire you too to cook/bake in the kitchen.
Restaurants are starting to open up in Chicago but for outdoor dining/carryout only. I have really enjoyed the cooking part of quarantine and I hope I will continue this trend.
I was sent over this recipe for Chocolate Chip Cookies from Le Crillon Hotel in Paris. I subbed walnuts for sunflower seeds because it is what I had on hand and they turned out great.
I used this recipe and I was a little skeptical as my zucchini and eggplant were on their last day before tossing but I really hate wasting food. I sautéd both in a pan with olive oil and added my homemade pasta sauce. It was a hit! I sent this recipe to my family and they were all excited about it. My sister is going to make it this week too. If you are reading this and thinking wait… I thought you didn’t eat vegetables? I am slowly introducing them at age 38. Let’s just say, I am learning a few things in quarantine.
I make this for lunch just about every week. I cheat with a premade pastry dough purchased from the store but I put all my own ingredients in. I have made this up over the months in quarantine through trial and error and I have to say it gets better and better. It makes 6-8 slices depending on how big you cut them which means you get a good amount of meals out of one. It freezes well and reheats in the microwave.
I made this at the beginning of quarantine as my first stirfry in a wok. (yes, I know) I will suggest taking out the butter at the end. It really didn’t need it. The whole dish was super flavorful before adding the butter and I wish I never added it. I have been using a lot of ginger in cooking lately with marinades and I really love the flavor.
This is my favorite summer salad. I made this over the weekend and sent a photo to my sister who ended up making it for dinner last night. I was missing a protein ( I always like to have one at every meal) You can make it a side salad or toss on fresh chicken from the grill to make it a meal. I buy pre-cut watermelon from the grocery just because I can’t keep a whole watermelon in my fridge. The rest of the ingredients are fridge staples so it is easy and so good!
P.S. Don’t Miss How to Sock a French Pantry and How to Frenchify Your Kitchen