Meal planning. We all do it! Yes, that means me, too. How else is anyone supposed to prepare meals from scratch? Here is my simple strategy. Typically, I come up with three dinner ideas and make a shopping list for ingredients. I always buy ingredients for making fresh green salads, which become part of the weekly mix. I usually have some leftovers that can then be combined with fresh/frozen pantry items, dry goods pantry items, or unused “extras” to become other dishes and/or meals. See what I’m cooking this week!
Author Archive | Kristen Desmond
Soup season is officially upon us. At Flagstone Pantry, Chicken Posole was a customer favorite. Posole is a traditional Mexican soup and can be red or green (depending on the chili) and is typically made with pork or chicken. In 2020, I’d like to inspire more people to prepare simple meals at home. This soup uses meat from a roasted chicken (buy it at the store!) and other easily purchased ingredients. Leftovers can be frozen. It’s healthy and delicious. Enjoy!
I catered a party this week and these puffs flew off the table! I made them “minis” for the party, but I’ve also made them full size and served them with steak. Either way, delicious!
Nothing says “winter” like Guinness Pie. I usually use a puff pastry or pie crust to top savory pies, but this pastry – wow. It’s a little more “biscuit” and little less “puff” than my all-butter pie crust. It’s mouth watering and scrumptious and I really think you ought to make this right now.
It’s time. Pick a day when you’re home and let this baby bubble away on the stove until it’s good and ready. The hardest part will be waiting. Serve it with al dente pasta, preferably pappardelle, and freshly grated Parmesan. Stir the pasta and sauce together to coat the noodles completely. This also makes a great filling for lasagna – and it freezes well!
I love soup and chili. I especially love how they get better sitting in the fridge for a day or two. Here are some of my favorites for right now!
Today I am sharing some of my favorite Fall recipes. They would all make great additions to your Thanksgiving table, although I enjoy them all season long. I hope you do as well! Oh, and I haven’t made it yet, but I cannot wait to make this: https://tinyurl.com/y4b9qtnf
Fall is my favorite culinary season. In addition to the seasonal ingredients I crave, soups and stews make their comeback. Roasting the squash and adding the apple lend a bit of complexity to this gorgeous (dairy-free!) creamy soup. Another option: keep the mixture thick and use it as a base purée for serving pan-seared salmon or scallops. Read more for the recipe.
This recipe was inspired by the Beloved Greens Quiche found on food52.com. I didn’t have some of the ingredients called for in the original recipe, so I flexed, and I used my own pie crust recipe. I’ve made it over and over again. I don’t think you can go wrong, either way. Yield: One 10-inch […]
Acorn squash is a small, heart-shaped winter squash. Use a sharp chef’s knife and always wash your squash (and melon!) before cutting into it. You can make these ahead of time and reheat them in the oven (in a covered dish at 350 for 20-30 mins). The wild rice pilaf is delicious on its own – so save any leftovers for lunch!