This past November we hosted our first American Thanksgiving. Before that we had been lucky to be invited to various friend’s Thanksgiving dinners, and before that we were in Canada. Our dinner was a very chill affair with a few friends—not a stressful and pressure-filled multi-day cooking feat. It’s hard for me to get SUPER excited about traditional thanksgiving fare so I chose to liven our meal up with a Mexican fusion approach to the usual veggie sides and roast. Since we were a small group I roasted us a chicken instead of a turkey and glazed it with a simple chipotle and honey sauce. It turned out moist and delicious. My other favorite was the brussels sprouts tossed with a chile and peanut sauce. Anyway, why am I telling you all this? Well, I’ve been wanting to share that meal with you guys, but a simpler everyday version. So here’s a weekday meal inspired by our Thanksgiving using the ubiquitous boneless, skinless chicken breasts, a pile of brussels and a simple to whip together, chipotle-honey sauce.
Keep reading
This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their
own kitchens. Just like with Good and Cheap, the
PDF is free.
Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
I’m out of town for the holidays so I though I’d share a few old classics that are nice at this time of year. These black bean, goat cheese, and chipotle enchiladas from my first cookbook, From Scratch may not be the simplest or quickest recipe, but they are so delicious. First, you roast the peppers and make the sauce, then you make the filling and then bake the enchiladas. Might seem like a lot of steps but it’s worth it for this super satisfying and decadent vegetarian main. And it’s fun to put together if you have a bit of time to slow down and putter around the kitchen. Keep reading
So I can’t believe how incredibly cool life is right now. The Kickstarter for Good and Cheap is climbing over $44 000 as I write this. I am beyond elated!
I wanted to take a moment to share this quick and simple recipe for sweet potatoes. Keep reading
If you’re not sure what to make for dinner tonight, look no further. These tilapia tacos are so good, and they come together in about 20 minutes. The fish is spicy, flakey and a little crisp and the mango salsa is sweet, sour and juicy. You’ll love them. Keep reading
