Sesame Noodle Salad was a customer favorite at Flagstone Pantry. I made it the other day and was reminded why! It makes for a great lunch and a great side dish for grilled chicken or seafood. Enjoy!
This Chickpea Curry is a delicious weeknight meal. It is surprisingly substantial and delicious for how quickly it comes together. I’m also including my guide to cooking with gluten-free grains, so you’ve got directions for preparing rice or quinoa to go with it. Loving this and making it again – SOON!
I love making a pot pie and I have several in my rotation. Even though I typically cook for two, I like having leftovers and they freeze well. I also like making individual pot pies for dinner parties. Any of these recipes can be made into one large 9-inch pie or divided into small oven-proof bowls and topped for baking individually. I’m happy to come over to help you eat them!
This simple jam tart is delightful. Make one dough. Use 2/3 of it to line the tart pan and sprinkle the remainder on top, along with pine nuts, for a crumble-like topping. I like to use apricot preserves, but any variety will work. Great for entertaining!
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!
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!