Erica McGillivray
Crepes are wonderful versatile. They work as a sweet treat or a savory dinner. The ones I made in this example were full of mushroom, spinach, and mozzarella cheese. They are delicious so get creative with the filling. Recently, I revisited the recipe and did a cauliflower, tomato, and pepper jack filling. You can always go for a breakfast filling with eggs or something sweet like jam or nutella.
Crepes are super easy to make. If you can cook pancakes, you can do this.
I listen to NPR every day on the way home from work. Because of the economic recession, they were doing a piece on how to feed your family of four with only $10. To me, cooking cheaply is always a win. Especially something yummy. This chef told a wonderful story about how his wife made this for him when they were first married. (And he was probably less famous and making less money.) I find it’s always encouraging to cook if I hear more about how wonderful this dish is. Jason really loves this dish.
Moorish-Style Chickpea and Spinach Stew Continue reading “Recipe for Moorish-Style Chickpea and Spinach Stew”
I’d never eaten an egg salad sandwich until about a year ago. I know that sounds silly as they’re supposed to be something of a staple sandwich. Or perhaps just an alternative to PB&J? But when I came across this recipe, which was so simple, yet so flavorful, I had to try egg salad.
To my pleasure, this egg salad sandwich rocks. It’s so good, I’ll admit to eating the egg salad even without bread. (If you’re interested in making your own bread to go along, I highly recommend this white bread which I’ve made a dozen times.)
Egg Salad Sandwich Continue reading “Recipe for Egg Salad”
When corn comes into season, these Sweet Corn Cakes are the first thing on my plate. Of course, they’re even better with avocados on top. They probably aren’t the healthiest option. Make sure to pat the grease out of them. They are just delicious. The original recipe is here.
Sweet Corn Cakes Continue reading “Recipe for Sweet Corn Cakes”
Nothing is better than a bowl of Egg Drop Soup. At least when it comes to soup.
I remember going to Chinese restaurants as a child and sometimes wishing I could just order a big bowl of the soup. Which would’ve been a bad thing for me as a child due to a childhood egg allergy.
Thankfully, now that I’m all grown up, I don’t have the allergy anymore and I can make a big pot of it anytime I want. Plus, this is possibly one of the easiest recipes I know.
Egg Drop Soup Continue reading “Recipe for Egg Drop Soup”
Frittata is one of my favorite things to make. It makes as a wonderful breakfast/brunch or dinner. Kind of like an omelet, except I find it more filling. Kale is a great match, both in texture and taste. It really adds something to the egg, onion, and potato mixture. The original recipe, which I’ve made so many times I don’t even look at it anymore.
Kale Potato Frittata Continue reading “Recipe for Kale Potato Frittata”
This was a big hit in my house. Jason and I both really loved it and have made it multiple times. It’s also probably the most “it has what in it?” dish. Which makes it really fun to make for guests.
Eggplant-Almond Enchiladas Continue reading “Recipe for Eggplant-Almond Enchiladas”
As you might know, I love pie. Fruit pies. Meringue pies. Savory pies. Pies remind me of my grandma’s house. She’s a master pie-maker, and as you know, I use her pie crust recipe.
Spinach-Ricotta Pie Continue reading “Recipe for Spinach-Ricotta Pie”
As a vegetarian, lentils are one of my favorite non-soy sources of protein. They are incredibly flexible; however, the staples, like this Lentil Soup, are still wonderful classics. Almost every culture has a version of lentil soup. Serve it up with a good piece of bread and you’ve got a good meal.
Lentil Soup
Continue reading “Lentil Soup”
I love this dish because it’s both sweet and spicy at the same time. Plus, really easy to make. Did I mention, delicious? The texture is really similar to mash potatoes, but so much better.
Savory Indian Sweet Potatoes
Continue reading “Savory Indian Sweet Potatoes”