Can I just say that cooking for two has led to much better meals? It makes dinner into more of an occasion, it gives me motivation to try new recipes (even though he’s just as happy eating the same thing every day), and (very important!) there is someone to help clean up. In fact, our division of labor is usually that I make dinner and he does the dishes. This makes me much more willing to make multiple courses or just actual meals instead of sandwiches.
Here are a few things I’ve made and loved recently. I haven’t been getting my camera out lately, so you’ll have to go to the original recipes to get visuals. Or, you can take a peek at my Pinterest recipe board, where I’ve pinned a bunch of these, plus more recipes I intend to try.
Pasta with Garlicky Broccoli Rabe. Super easy, this feels like a garlicky marriage of comfort food and vegetables. I’ve made this at least three or four times – it’s a new favorite. The first time I made it as directed, with broccoli rabe, but the store was out the second time around and it turns out that regular broccoli works just as well (although it doesn’t have that slightly bitter greens taste).
Tomato Sauce. Simple and buttery and delicious – this has to simmer for 45 minutes but otherwise involves so little effort that it’s perfect for nights when you’re lazy but not starving yet.
Granola Bars from both Smitten Kitchen and Orangette. I made SK’s fruitier version in the fall, but Orangette’s chocolately version made me love them in a new way. Great thing to have on hand for snacks.
Potato Salad. It’s kind of blasphemous to say in my family, but I don’t love my mom’s potato salad. There’s no crunch, it’s a little too mushed together, and it’s yellow. I dunno, other people love it. I liked this one much more – I didn’t use the red onion and my pickles weren’t as crunchy as I would’ve liked, but I love eggs in potato salad and the celery crunch.
Buttermilk Roast Chicken. This involves a bit of planning ahead, but then it’s easy the night of, giving you time to make your potato salad to go with it. Or, you know, maybe a vegetable.
Minestrone from How to Cook Everything. I first tried this when visiting Bronwen years ago and it’s become a staple – I like that he gives you proportions of hard and soft vegetables and then leaves it up to you. I almost always make it with potatoes, kidney beans and kale in addition to the carrots, celery, onions and tomato that he calls for. This last time I finally made my own stock with the remains of a roast chicken. I’d like to get into that habit, but the majority of the time I make this recipe, it’s Lent and chicken stock gets thrown aside in favor of vegetable (I use Rapunzel brand bouillon in those situations).
Glazed Fudge Cake from Bronwen’s mom, who probably knows where it came from originally. This was a Long Distance Kitchen recipe from almost two years ago – you can see Bronwen’s post for photos. The instructions have you use a food processor, and I only recently became the proud owner of one, so I gave it a try for my sister’s birthday this month. I think we have a new family favorite, folks – for once we argued over who got to take the leftovers home, and even my cake-disdaining brother ate a slice.