foods for forty five and rainy
foods for forty five and rainy
comforting recipes for when it feels like it will never warm up
april is always the time of the year that makes me go a little insane… it’s still cold, it’s still raining, ENOUGH ALREADY. this past week we have suffered through biblical rains, insane winds, an earthquake, and to top it all off we have an eclipse! the sun finally came out for the what felt like the first time in weeks, only to have the moon block it.
while my allergies are declaring it is spring in new york, the weather has been a lot more reluctant to do so. i’ve been constantly daydreaming about vacations in warm, sunny locales, and because the past few weeks have felt so grey and rainy, i thought i would share with you a few things i’ve been cooking at home to add a little feeling of warmth and coziness! not intentional, but an added bonus – these are all one pan meals for those of you who refuse to clean as you cook (sick) and hate doing dishes (everyone). i also find these recipes pretty manageable for those of almost any cooking level!
*full disclaimer - these recipes will be just as desirable and delicious when it is sunny and 60 as well*
Brown Butter Tahini Cabbage -
if i was straight i would kiss
for this one! she is one of my favorite food content creators, and i simply love her and this cabbage recipe has become an instant go-to for me. it’s creamy, comforting, has umami and brightness, and it’s hearty and filling! i can eat just alone for dinner or add some tinned mussels or some cod poached in coconut milk for protein. this last time (see pic below) i topped it with some Sqirl za’atar mix my friend brought me from LA.
Fennel & White Bean Casserole -
While NYT has not been the same since
left, this recipe has really stuck with me the past few years. i tend to forget about it for a period, but once i rediscover it, it stays firmly in my rotation. this one is also hearty, and full of flavor and umami. it is – dare i say – just as good, if not better as leftovers, which helps when i am usually cooking for one. if the 12 inch lodge skillet is coming out, just know this recipe is not fucking around (see above and below).i never grew up with fennel on the table much, and until the past few years never knew great ways to cook with it, but this recipe is a great start for anyone in a similar situation. the way this cooks also eliminates that sort of anise flavor you may dislike (which you can add back with the fronds like i did if you do like it)! top this with a mountain of parm if you wish, just say WHEN! (olive garden hive rise!)
Brussels Sporuts Gratin -
speaking of my queen
- I have been making this recipe of hers non-stop lately. it’s been a great lower carb alternative to potato gratin and i love a brussels sprout anyways!creamy + cheesy + breadcrumbs = what could possibly be wrong?
side note - her Paris guide was published the day after mine. it’s very good as well if you have an upcoming trip there planned and we had some overlap, which very few things have made me feel so validated.
Mashed Parsnips -
every saturday morning the past month i approach the ft. greene farmers market thinking “this is it. this is the week when all the vegetable vendors will be back!”. every week i am wrong. it’s still mainly potatoes and carrots and onions. but the unsung hero of the bunch has been the humble parsnip. i have not cooked parsnips much, except for the occasional roasting in a big root veggie medley.
this past week, i decided to try making mashed parsnips, and i’m so happy i did. this really did the trick in satisfying my craving for mashed poatoes, and while the flavor profile is different, the texture is right, and with enough cream and butter and added parm, it’s gonna be delicious! this was definitely a lot more blood sugar friendly which is always exciting to me when i find something that is not only good for my glucose, but actually tastes good as a substitute for something i have to have way less of now.
Boxed Mac & Cheese -
i’m declaring this post is a judgement free zone (a rare instance, you better savor it). sometimes you dont feel like cooking a NYT recipe. boxed mac and cheese is my ultimate comfort food. i’ve been loving Goodles brand (it’s also low glycemic index and has more fiber than most brands) and i’ve found it’s more manageable for my blood sugar plus i love their flavor variety.
if you feel a need to be “healthy” like i sometimes do, i roast some broccoli extra crispy and add that to the mac and cheese, but your boxed mac journey is personal and special, do whatever the hell you want with it.
here’s to hoping that april showers really do bring may flowers, and not any more harbingers of the apocalypse! we have three days of rain coming up for you to test these out, so let me know if you make any of these recipes! i hope you enjoy cooking them as much as i have.
big kiss, mwah! <3