Vault Quarantine Cookbook

The

Quarantine

Cookbook

sweet tooth

3 Sweet Tooth

Rice Krispies Treats Funfetti Balls

BY ABBY RIZEN

I’m no baker, but much to the delight of my family, this quarantine has

INGREDIENTS

definitely brought out my sweet side. There’s just something about the

→ 3 tablespoons butter or margarine

smell of marshmallows melting in my saucepan that evokes some sense of normalcy during this otherwise crazy time. And let’s be honest — when it comes to quarantine, don’t we all need a sweet treat once in a while?

If this time at home has your sweet tooth calling, this uber-simple and very tasty recipe will make your kitchen smell fantastic and provide your family with a sweet diversion from the daily grind. The best part? These treats are completely customizable! Put them on a stick, get creative with color, or use your favorite candies, toppings and coatings to customize a delicious snack that you’ll want to make over and over again.

DIRECTIONS 1. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Rice Krispies cereal. Stir until well coated.

3. Using 1/2-cup measuring cup coated with cooking spray, divide warm cereal mixture into equal portions. Using buttered hands shape each portion into a ball. Cool.

4. Decorate with multi-colored sprinkles or get creative with other candies, toppings and/or coatings. Let stand until firm. Best if served the same day.

→ 1 package (10 ounces, about 40) Jet-Puffed Marshmallows (or 4 cups Jet-Puffed Miniature Marshmallows) → 6 cups Kellogg’s Rice Krispies cereal → Multi-colored sprinkles

Optional → Other candies, toppings

4 Sweet Tooth

Homemade Twix Bars

BY ALLIE LONG

With more time on my hands, baking is rising to the top of my list of favorite

INGREDIENTS

hobbies. It’s therapeutic, gets the creative juices flowing and, best of all, it

Shortbread Layer

(almost) always results in a delicious finished product for the whole family to enjoy. These copy-cat Twix Bars are a staple in our household — if you have a

→ 1/2 cup coconut flour

sweet tooth, you need these in your life.

→ 1/2 cup almond flour

DIRECTIONS Shortbread Layer

→ 1/3 cup coconut oil, melted → 3 tablespoons honey, warmed

(feel free to sub maple syrup)

1. Preheat oven to 350 degrees.

2. Combine coconut + almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.

3. Line a smaller baking dish (I prefer a 6x6 baking dish) with parchment paper and pack down shortbread mixture into the base.

4. Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

Caramel Layer

Caramel Layer → 1/2 cup almond butter, creamy

or crunchy (swap for your fave

nut or seed butter) → 1/4 cup coconut oil → 1 teaspoon vanilla extract → 1/4 cup maple syrup → Pinch sea salt

1. Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes. Remove from burner and let cool completely.

Chocolate Layer 1. Break up chocolate bar into small bowl and add coconut oil. Liquefy on the

stove or in microwave for 30 second intervals, stirring in between.

Twix Bars 1. Once shortbread & caramel have completely cooled, pour caramel sauce

over the base layer, spreading out evenly. Set in freezer until it hardens

completely, about 1-2 hours.

2. Remove from freezer once frozen and pour chocolate over the top,

spreading out evenly. Sprinkle flaky sea salt as the last touch and set back

in fridge for 5-10 minutes to harden.

3. Once chilled, remove the hardened mold from pan by pulling on the sides

of the parchment paper. Lay on cutting board and using a large chef’s

knife, slice into 1/2-inch strips, and from there, slice each strip into thirds.

If you leave the chocolate layer in the freezer for too long, it may crack when you cut

into slices.

4. Ready to serve! Store in airtight container in the freezer or fridge.

Chocolate Layer → One 2.5 ounces dark chocolate

bar or sub 1/2 cup chocolate chips → 1 tablespoon coconut oil → 1/4 teaspoon flaky sea salt

5 Sweet Tooth

Easy-to-Make Chocolate Mug Cake

BY AMANDA MICHELSON

Anyone who knows me knows that cooking and baking are not my forté. If

INGREDIENTS

you’re like me but want to cozy up with a single delicious piece of cake — a

→ 3 tablespoons all-purpose flour

perfect quarantine snack — this quick recipe is for you. Plus, there’s hardly any clean-up — just one mug!

→ 3 tablespoons sugar → 2 tablespoons cocoa powder

DIRECTIONS

→ 1/4 teaspoon baking powder

1. Combine the flour, sugar, cocoa powder, baking powder and salt into a

→ Pinch of salt, optional

12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork.

2. Add the milk, vegetable oil and vanilla and blend until smooth. Stir in the chocolate chips.

3. Microwave on high for 90 seconds. Do not overcook or the cake will be dry.

Let cool for 2 to 3 minutes before eating.

4. Add any toppings you’d like — I chose a dollop of whipped cream and shaved some chocolate over it, but ice cream sounds delicious, too!

→ 3 tablespoons milk → 3 tablespoons vegetable oil → Splash vanilla extract, optional → 3 tablespoons chocolate chips → Toppings of choice (like

whipped cream)

6 Sweet Tooth

3-Layer Double Chocolate Cake

BY COLLEEN LYNCH

Being at home has allowed me to try a ton of new things that I normally

INGREDIENTS

wouldn’t have the time to do — baking from scratch being one of them. For

Chocolate Cake

my first baking adventure, I chose to tackle a 3-layer chocolate-on-chocolate and the perfect comfort food dessert because quarantine calories don’t

→ Butter and flour for coating

and dusting the cake pan

count, right?

→ 3 cups all-purpose flour

Also, when the cake was dwindling down to the end, we kept pretending that

→ 3 cups granulated sugar

cake. It turned out a way bigger than I had imagined, but it was delicious

we were Bruce from Matilda trying to finish it — Bruce! Bruce! Bruce! — which provided a solid five minutes of entertainment.

DIRECTIONS 1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. This was my first time doing this instead of spraying with PAM, and I felt very cool.

2. Mix together flour, sugar, cocoa, baking soda and baking powder with

→ 1-1/2 teaspoons baking powder → 1-1/2 teaspoons salt → 4 large eggs → 1-1/2 cups buttermilk → 1-1/2 cups warm water

warm water, oil and vanilla. Beat on a medium speed until smooth.

→ 1/2 cup vegetable oil

toothpick inserted into the center comes out clean.

4. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

5. While the cake is cooling, it’s time to whip up the frosting!

Chocolate Buttercream Frosting

→ 2 teaspoons vanilla extract

Chocolate Buttercream Frosting → 1-1/2 cups butter softened → 8 ounces cream cheese softened

fluffy. Use a hand mixer or stand mixer for best

→ 1-1/2 cups unsweetened

cocoa powder

results. Recommend a stand mixer because

→ 3 teaspoons vanilla extract

1. In a large bowl, beat together butter and cream cheese until

even using a hand mixer took some serious MUSCLE. 2. Add in cocoa powder and vanilla

→ 1 tablespoon baking soda

a hand mixer using a low speed until combined. Add eggs, buttermilk, 3. Divide batter among the three pans and bake for 40-45 minutes until a

→ 1-1/2 cups unsweetened

cocoa powder

extract. Beat until combined.

3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency.

→ 7-8 cups powdered sugar → About 1/4 cup milk as needed

7 Sweet Tooth

Emily’s Uncle Kev’s Chocolate Chip Cookies

BY EMILY ULIANO

These cookies have been a staple in my house around the holidays for years

INGREDIENTS

and have especially been a source of comfort over the past few weeks.

→ 1/2 cup unsalted butter

Something about the smell wafting through the house instantly calms me and makes me feel as if it’s Christmas time. I had never made them myself pre-quarantine (even though the recipe has been in my family for years), and I think I’ve already made them 5 times over the past 6 weeks. The hard part is not eating the entire batch!

My Uncle Kevin is a chef and oversees all of the Neiman Marcus restaurants

→ 1 cup light brown sugar → 3 tablespoons granulated sugar → 1 large egg → 2 teaspoon vanilla extract

and writes their cookbooks, which means he gets to incorporate his own

→ 1-3/4 cups all-purpose flour

recipes and the family recipes that he, my mom and their siblings grew up on

→ 1/2 teaspoon baking powder

in his books. My mom and I have loved going through his cookbooks during this time to recreate some of these classic recipes. Hope you enjoy!

→ 1/2 teaspoon baking soda → 1/2 teaspoon kosher salt

DIRECTIONS 1. Preheat oven to 300 degrees. Spray a cookie sheet with nonstick spray.

Place the butter, brown sugar and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 6 minutes, until the mixture is light and fluffy. Beat in the egg and vanilla for 30 seconds longer, until well combined.

2. In a mixing bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the mixer while beating on low speed. Beat for about 15 seconds, and then stir in the chocolate chips and ground coffee.

3. Using a 1-ounce scoop, drop the cookie dough onto the prepared cookie sheet in dollops about 3 inches apart. Gently press with the back of a spoon to spread out into 2-inch circles. Bake for about 20 minutes, until browned around the edges. Transfer the cookies to a cooling rack. Cool and grease the sheet before baking more batches.

→ 1-1/2 cups semisweet

chocolate chips →

1-1/2 teaspoons ground Sanka coffee (or instant espresso powder or decaf ground coffee if you’re not a coffee drinker! Any fine ground coffee-type powder will do)

8 Sweet Tooth

Banana Pudding

BY FELICIA SCHWARZ

This banana pudding recipe is one of my all-time favorite desserts to make.

INGREDIENTS

It has the perfect combination of creamy pudding and light, fluffy whipped

Cookies

cream. It’s an ultimate comfort food, which we can all use these days!

DIRECTIONS 1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

2. For the cookies: Using a stand mixer, cream the butter and sugar on

→ 1 stick (8 tablespoons) unsalted

butter, at room temperature → 3/4 cup granulated sugar → 1 large egg, at room temp → 2 tablespoons pure vanilla extract

medium speed until fluffy. Add the egg, vanilla and mix until smooth. In

→ 1-1/4 cups all-purpose flour

a separate bowl, combine the flour, baking powder and salt. Add the dry

→ 3/4 teaspoon baking powder

mixture to the butter mixture. Reduce the mixer speed to low and mix until

→ Pinch of fine salt

just combined. At this point, if the dough feels warm, refrigerate it until chilled. When the dough feels cool to the touch, scoop out teaspoon-sized balls and drop them on the prepared baking sheets. The dough should

Pudding

yield 4 dozen cookies. Bake until golden (12 to 15 minutes). Let cool.

→ 4 cups whole milk

3. For the pudding: While the cookies are baking, warm 3-1/2 cups of the milk, granulated sugar and vanilla in a medium saucepan over medium heat until the sugar is dissolved (about 5 minutes). In a medium bowl,

→ 1 cup granulated sugar → 1 tablespoon pure vanilla extract

whisk together the egg yolks, salt and remaining 1/2 cup milk. Then

→ 8 large egg yolks

whisk in the cornstarch. Slowly pour the milk mixture into the egg-

→ Pinch of kosher salt

cornstarch mixture, whisking constantly. When fully combined, add the

→ 1/2 cup plus 2 tablespoons cornstarch

mixture back to the saucepan and bring to a simmer over medium heat, stirring constantly. Cook, stirring often, until it thickens to a pudding-like consistency (10 to 15 minutes). Remove from the heat and evenly spread in a 13-by-9-inch baking dish. Cover with plastic wrap, pressing it directly on

→ 8 large ripe bananas, cut

into 1/2-inch rounds

the pudding to prevent a skin from forming, and chill in the freezer for 30 minutes.

4. While the pastry cream is chilling, combine the heavy cream, sugar and vanilla in the stand mixer. Whip on medium speed until thick and fluffy (5 to 8 minutes). Reserve half of the whipped cream in a large mixing bowl and fold the pastry cream into the other half.

5. To assemble the pudding: Reserve 3 cookies for the topping. Line the 9-by-13-inch baking dish with a layer of cookies and add a layer of bananas and half the pudding mixture; repeat. You should have 2 layers. Crush the reserved cookies in a resealable bag and sprinkle on top. Cover with plastic wrap and refrigerate until very cold (2 to 3 hours).

Whipped Cream: → 2 cups heavy cream → 4 tablespoons of granulated sugar

9 Sweet Tooth

Hazelnut, Pear & Blue Cheese Tart

BY GINA KENT

My go-to holiday party contribution has become our second favorite

INGREDIENTS

quarantine indulgence (first place goes to any cocktail) — not just because

→ 2/3 cup chopped hazelnuts,

toasted and divided

it’s lovely to look at and delicious to eat but also because it’s way easier than it looks. It’s perfect as an appetizer in the modified version of the original recipe, which omits the apple jelly in favor of a more savory flavor.

Alternatively, if sweet is what you are looking for at the end of a long day in quarantine, I would suggest adding a touch of honey to complement the blue cheese and pear. Also, if you don’t have a tart pan (I didn’t until I first made this a few years ago!), you can easily use a traditional pie pan and modify as necessary when rolling out the dough.

DIRECTIONS 1. Place oven rack in the lower third of oven. Preheat oven to 375 degrees.

2. Place 2 tablespoons hazelnuts in a small bowl; set aside. Place remaining hazelnuts and sugar in a food processor; process until finely ground. Add butter, salt and egg; process until a smooth paste forms.

3. Gently roll pie dough into a 16 x 12-inch rectangle, cutting dough and gently pinching seams as needed to create shape. Fit dough into a 14 x 4 1/2-inch removable-bottom metal tart pan lightly coated with baking spray. Gently press dough against bottom and sides of pan. Spread hazelnut mixture evenly over bottom of dough. Bake in lower third of oven at 375 degrees for 20 minutes or until lightly browned. Remove from oven. Sprinkle blue cheese evenly over top.

4. Gently toss pears with lemon juice. Arrange pear slices on top of cheese.

Bake at 375 degrees for 25 minutes or until pears are tender when pierced with the tip of a knife. Remove from oven. Sprinkle with remaining 2 tablespoons hazelnuts. Cool completely in pan on a wire rack before slicing.

→ 1/2 cup sugar → 2 tablespoons unsalted

butter, softened → 1/8 teaspoom salt → 1 large egg → 1/2 (14.1-ounce) package

refrigerated pie dough → Baking spray with flour → 2 tablespoons crumbled

blue cheese → 2 large Bartlett or Anjou pears,

peeled, cored and cut

lengthwise into 1/8-inch-thick slices → 2 teaspoons fresh lemon juice

10 Sweet Tooth

Nanny’s Pohacha

BY KATE WOLPER

This year, Easter was a little…different. Usually, my aunt makes my Nanny’s

INGREDIENTS

recipe for Pohacha, a rolled bread filled the most addictive butter, cinnamon,

Bread

brown sugar and walnut filling. While my dad and I have made the recipe on our own before, this year’s batch turned out extra special (and delicious), as

→ 1 cup milk

making it was a lovely way to honor Nanny’s memory. It was so nice to have a

→ 1/4 cup butter

text thread with my aunts, each of us showing off our own loaves of Pohacha.

→ 1/4 cup sugar

The mom-arazzi captured some action shots of us filling and rolling the

→ 1 teaspoon salt

loaves. Dad’s came out looking very neat, and mine is the, uh, more compact

→ 1 packet active dry yeast

loaf, but the judges agree that my ugly loaf had the best distribution of filling.

→ 1/4 cup warm water

Weeks after Easter, my sister attempted the recipe for the first time as written, and gaping holes in the recipe led her to a loaf with the filling on

→ 1 egg, beaten → 4-1/2 cups all-purpose flour

the outside. The below is a revised and clarified version to save you from a disaster loaf (you’re welcome).

DIRECTIONS

Filling: (no measurements here! Use more than you think you’d need)

In a medium saucepan, scald 1 cup of milk over medium heat until it is

→ Melted butter

steaming but not bubbling. Add 1/4 cup (1/2 stick) of butter, 1/4 cup of sugar

→ Cinnamon

and 1 easpoon of salt and stir until butter melts. Cool mixture to lukewarm.

→ Chopped walnuts (Optional)

Meanwhile, stir yeast packet in 1/4 cup of warm water. Add lukewarm milk to yeast mixture and mix. Add egg and mix. Add flour and mix to combine. Turn the

→ Raisins (Optional)

dough out on a floured surface and knead until smooth and elastic, throwing

→ Brown sugar

the dough down onto your floured surface multiple times as you knead. Place the dough in a greased bowl, cover, and let rise for about 45 minutes. Halve the risen dough and roll out each piece of dough into a large rectangle. Brush with melted butter and sprinkle liberally with brown sugar, cinnamon and nuts/

Glaze → 1/2 cup powdered sugar

raisins, if desired. Roll loosely, starting with the shorter end of the rectangle and

→ 2 teaspoon milk

tucking in the sides as you go to keep the filling inside. Crimp all seams to seal.

→ 1/8 teaspoon vanilla extract

Place the rolled loaf seam side down in a greased, parchment lined loaf pan and let rise in a warm place for 45 minutes. Bake for 45 minutes at 350 degrees until top of loaf is golden brown. While loaves are cooling, whisk together powdered sugar, milk and vanilla extract. Once cooled, remove from loaf pans and drizzle the tops of the loaves with glaze.

11 Sweet Tooth

Chocolate Chip Banana Muffins

BY KELLY LYNCH

When my kids come home from college, they will often ask me to make my

INGREDIENTS

muffins, which are these chocolate chip banana muffins. It’s become a

→ 1-3/4 cups flour

staple for overripe bananas in our house!

DIRECTIONS In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

In another bowl, combine the egg, applesauce, yogurt and vanilla. Stir into

→ 3/4 cup sugar (I usually use a

combination of white and dark

brown sugar) → 1 teaspoon baking powder

dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill

→ 1 teaspoon baking soda

greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for

→ 1/2 teaspoon salt

22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before

→ 1 egg

removing from pans to wire racks.

→ 1/2 cup applesauce

(or vegetable oil) → 1/2 cup plain yogurt (or milk) → 1 teaspoon vanilla extract → 3 or 4 mashed ripe bananas → 1 cup chocolate chips

12 Sweet Tooth

Lemon Bars with Olive Oil and Sea Salt

BY LOGAN YU

In the past, my Thursday nights were about basketball, not baking. However,

INGREDIENTS

with players sidelined and games cancelled, what better time than a global

For the crust

pandemic to trade in my foam finger for an oven mitt. A twist on an old favorite, these lemon bars are perfect for any occasion, such as binge-

→ 1-1/4 cups all-purpose flour

watching old seasons of Survivor and Jeopardy.

→ 1/4 cup granulated sugar

DIRECTIONS

→ 3 tablespoons confectioners’ sugar

1. Heat oven to 325 degrees and line a 9x9 inch baking pan with parchment

→ 1 teaspoon lemon zest

paper. Leave extra parchment paper hanging over two sides of the pan to later lift the bars out of the pan.

2. To make the shortbread base, mix together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a large bowl. Add the butter

→ 1/4 teaspoon sea salt → 10 tablespoons cold, unsalted

butter (cut into cubes)

to the flour mixture using your fingers until a crumbly dough forms. Press dough into the prepared pan and bake until shortbread is pale golden (30-

For the curd

35 mins).

→ 4 lemons

3. While the shortbread is baking, prepare the curd filling. Grate 1/2 tablespoon lemon zest and set aside. Squeeze lemons to yield 3/4 cup of juice.

4. In a small saucepan, whisk together lemon juice, sugar, eggs and yolks,

→ 1-1/2 cups sugar → 2 large eggs, plus 3 yolks → 1-1/2 teaspoons cornstarch

cornstarch and sea salt over medium heat until boiling and thickened (2-5

→ Pinch of sea salt

mins). Make sure the mixture boils for 30 seconds — ­ it should thicken up

→ 4 tablespoons butter

before you take it off the heat. Once boiling, do not cook for longer than 1

→ 1/4 cup extra-virgin olive oil

minute or the curd will thin out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.

5. When the shortbread is ready, take it out of the oven and pour the lemon curd onto the shortbread base. Return the pan to the oven and bake until topping is just set (10-15 minutes).

6. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and sea salt right before serving.

→ Confectioners’ sugar

(for sprinkling) → Sea salt (for sprinkling)

13 Sweet Tooth

Peanut Butter Banana Baked Oatmeal Cups

BY MARY STREHL

I discovered this recipe during week six of the COVID-19 lockdown but was

INGREDIENTS

unable to make it due to the lack of available ingredients at the grocery

→ 1 large cup mashed

ripe bananas

store following the recent uptick in culinary interest (thanks, quarantine boredom!). Hopefully someone who already has baking powder and vanilla extract can enjoy this tasty treat! Let me know how it goes :)

→ 1/2 cup creamy or crunchy

all natural peanut butter (you

can use any kind of nut butter)

DIRECTIONS

→ 2 eggs

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from

→ 2 tablespoons maple syrup

(can also use honey or agave)

sticking.

→ 1 teaspoon vanilla extract

2. In a medium bowl, mix together the mashed banana, peanut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.

3. Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in 1/3 cup chocolate chips into batter.

4. Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 20-25 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.

→ 2/3 cup milk or almond milk → 2 cups oats (do NOT use

steel cut or quick oats) → 1 teaspoon baking powder → 1 teaspoon cinnamon → 1/4 teaspoon salt → 1/3 cup chocolate chips, plus

2 tablespoons for sprinkling on

14 Sweet Tooth

“Gone Bananas” Homemade Ice Cream

BY MEAGAN DOMINICK

I forgot to pick up ice cream during a trip to the grocery store — a rookie

INGREDIENTS

mistake, especially during a global pandemic. Not to worry, though, because

→ 1 banana

I have a two-ingredient banana ice cream recipe that is hard to mess up. It is tasty on its own, but you can add as many mix-ins as you want. I usually add chocolate and strawberries while my husband opts for Nutella or

→ 2-3 tablespoons of milk,

any kind

peanut butter. Easy AND versatile. How can you go wrong? You can’t. You’ve gone bananas!

Optional ingredients to mix in or top off (versatility, remember?):

DIRECTIONS

→ Strawberries

1. Peel and slice banana. Place in a Ziploc bag, squeeze out the air, and freeze

→ Blueberries

for at least two hours.

→ Chocolate chips

2. Once frozen, put banana slices in a food processer or blender.

→ Chocolate or caramel sauce

3. Add milk, which helps churn the bananas and gives your dessert a

→ Cinnamon

creamier texture. If you want a blend of flavors, now is the time to add your mix-ins like strawberries or chocolate chips. Blend well.

→ Pretzels

4. Scoop into an ice cream bowl. Top with ingredients to garnish, if you’d like.

→ Coconut

5. Enjoy!

→ Macadamia nuts → Peanut butter → Nutella

15 Sweet Tooth

Nneka’s Nutella & Strawberry Stuffed French Toast

BY NNEKA VAN GRONIGEN

Growing up, breakfast on the weekends was always a big deal. It was one

INGREDIENTS

of the few times a week when my parents, brother and I were all at home

→ 6 tablespoons Nutella or

chocolate-hazelnut spread (or

more than 6, I won’t judge)

during the same time between work and school. We would catch up on our week, usually share stories and laugh... A LOT, while enjoying my mom’s amazing food. When I went to college, I started doing the same thing with my friends on the weekends to relax and catch up. I’d find some cool recipe

→ 8 slices artisanal bread

on IG or try to put my spin on one of mom’s staples and one day came

→ 1/2 cup almond milk

across stuffed French toast.I added a few of my own touches over the years,

→ 2 large eggs, beaten

and it’s become a hit among my friends and hopefully will be with my family the next time I’m home. So, grab your ingredients, your friends and

→ 1/2 teaspoon vanilla extract

family, queue up a story or two and add in a ton of laughs for a comforting

→ 1/8 teaspoon grated nutmeg

breakfast treat.

→ 1/8 teaspoon cinnamon

DIRECTIONS 1. In a bowl, whisk together eggs, milk, vanilla, cinnamon and nutmeg.

2. Spread 1-1/2 tablespoons of Nutella on all slices of bread.

3. Slice 4 strawberries and place on 4 slices of bread.

4. Slice and save the other strawberries for topping.

5. Put the 4 Nutella slices on the slices with strawberries to make a sandwich.

6. Place in egg mixture and allow each side to soak for approximately 1 minute.

7. Melt butter in a skillet over moderate high heat. Add the French toast sandwiches and cook approximately 2 minutes on each side, or until golden brown.

8. Top with powdered sugar, strawberries and melted Nutella.

9. Laugh, eat and enjoy!

→ 1 tablespoon butter → 8 strawberries → Powdered sugar

16 Sweet Tooth

Lemon Blueberry Layer Cake

BY KRISTEN KITA

About five years ago, I was in South Carolina visiting my aunt to celebrate my

INGREDIENTS

birthday. She surprised me with this wonderful cake, and it quickly became

→ 1 cup unsalted butter,

softened to room temp

an annual staple. I instantly fell in love and not a year has passed in which I’m not digging into a robust slice on the evening of my birthday. It’s become my favorite tradition as I love to bake it with family members and decorate it differently each time! While I cannot take credit for the recipe, Sally’s Baking Addiction can, and she did a wonderful job. This sweet and refreshing cake will have you making excuses to eat it for every meal until it’s gone! Enjoy!

DIRECTIONS 1. Preheat oven to 350 degrees. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper.

2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy. Add granulated and brown sugars and beat on medium-high speed until creamed. Add eggs and vanilla. Beat on medium speed until everything is completely combined. Scrape down the sides and bottom of the bowl as needed.

3. In a large bowl, whisk together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest and lemon juice *just* until combined. Toss the blueberries with 1 tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix.

4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain. Add confectioners’ sugar, 1 tablespoon cream, vanilla extract and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.

6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface.

Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish, if desired.

Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

→ 1-1/4 cups granulated sugar → 1/2 cup packed light

brown sugar → 4 large eggs, room temp → 1 tablespoon pure vanilla extract → 3 cups sifted all purpose flour → 1 tablespoon baking powder → 1/2 teaspoon salt → 1 cup buttermilk → 2 ttablespoons lemon zest → 1/2 cup lemon juice

(3 medium lemons) → 1-1/2 cups blueberries,

fresh or frozen (do not thaw) → 1 tablespoon all-purpose flour

Cream Cheese Frosting → 8 ounces full-fat brick-style

cream cheese, softened

to room temperature → 1/2 cup unsalted butter,

softened to room temperature → 3-1/2 cups

confectioners’ sugar → 1 — 2 tablespoon heavy cream* → 1 teaspoon pure vanilla extract → Pinch salt

17 Sweet Tooth

Mama’s Pumpkin Bread

BY PATTI STEM

This recipe is not from my mama. I follow the Olympic gymnast, Shawn

INGREDIENTS

Johnson East on Instagram and it is her mother’s recipe that she posted. It is

→ 5 eggs

amazing!!! I have made it several times and have gotten raving reviews on it, probably because it is so moist. This bread speaks fall, therefore it is perfect

→ 1 cup vegetable oil

to serve during football season. Go Eagles!

→ 1 (15 oz) can solid-pack pumpkin

Mama Johnson gets all the credit, not Patti Stem. I’m just glad to be able to share it.

DIRECTIONS 1. In a mixing bowl, beat the eggs.

2. Add oil and pumpkin; beat until smooth.

3. Combine remaining ingredients gradually into pumpkin mixture.

4. Pour batter into 5 greased small loaf pans.

5. Bake at 325 degrees for 50 to 55 minutes (I found the small loaves don’t take that long) 6. Cool on wire rack. Enjoy!

→ 2 cups flour → 2 cups sugar → 2 (3 oz) packages of vanilla

pudding mix → 1 teaspoon baking soda → 1 teaspoon cinnamon → 1/3 teaspoon salt

comfort food

19 Comfort Food

Chrissy Tiegen’s King’s Hawaiian Pull-Apart Bacon Grilled Cheese

BY ARIEL WATERS

King’s Hawaiian Bread. Bacon. Cheese. ‘Nuff said. We made this on Easter

INGREDIENTS

weekend and have had to go on a major cleanse ever since. But, if you’re looking

→ 1 (12-ounce) package of King’s Hawaiian original sweet rolls

(12 rolls)

to indulge in a savory treat — this is for you.

Also, props to our creative department for nailing the perfect, cheesy pull-apart shot time after time in our Rustik and Sara Lee photo shoots — I learned that it’s not nearly as easy as it looks.

DIRECTIONS 1. Place two baking sheets in the oven and preheat to 375 degrees.

2. While you’re preheating, brush the underside of the entire connected sheet of rolls with vegetable oil, then place the whole thing on a cutting board.

Using a serrated knife, carefully slice horizontally through the batch of rolls to create a top and bottom sheet. Spread the inside of the bottom sheet with cream cheese, season with salt and pepper, and sprinkle the shredded cheeses evenly all over the sheet. Sprinkle the crumbled bacon over the cheeses.

3. Spread the inside of the top sheet of rolls with the mustard and drizzle with honey, then place it on the bottom to form one giant sandwich (the rolls should all still be connected on the top and bottom sheets).

4. Remove one baking sheet from the oven to the stovetop (use an oven mitt — it will be hot!!) and transfer the sandwich to the middle of the sheet. Remove the second sheet from the oven and center it ON TOP of the sandwich — you want to squash the sandwich a little bit. Weigh the top sheet down with something heavy and ovenproof (we used a cast iron skillet). Transfer the whole thing back to the oven and bake until the cheese is melted, the underside is golden and the top is toasty. Recipe says 9 to 10 minutes, but we needed longer.

5. Transfer the sandwich to a platter, serve hot and pull apart these delicious and cheesy mini sandwiches.

→ Vegetable oil, for brushing → 1/2 cup whipped or spreadable

cream cheese → Kosher salt and freshly

ground pepper → 1 cup (8 ounces) shredded

Gouda cheese → 1 cup (8 ounces) shredded

cheddar cheese → 1 cup (8 ounces) shredded

Pepper Jack cheese → 6 slices bacon, cooked and

crumbled (optional, but is

bacon really ever a question?!) → 2 tablespoons Dijon mustard → 1 tablespoon of honey

20 Comfort Food

Snow Day Dumplings

BY BEN GUELL

Our family’s Polish-Chicagoan roots are on full display with this simple

INGREDIENTS

dumpling recipe. Passed down from our Gma and Auntie (and many

→ 1 cup flour

others!), my mom would cook our family these dumplings on a snow day.

We traditionally enjoy them straight from the bowl, but you could top

→ 1 egg

them with a sauce or add them to soup.

→ 7 tablespoons water → 2 tablespoons butter

DIRECTIONS Bring 4 quarts of water with a few pinches of salt to a low boil. In separate bowl, mix flour and egg while slowing adding in water. Dough should be thick and sticky. Drop a rounded tablespoon of dough into the low boiling water. When the dumplings rise to the top, let them sit there for 2 more minutes and then drain. Place dumplings back in the pot with butter and lightly sauté. Recipe makes 10-15. (Please note, my photo shows larger dumplings, and my family was shook by their size. Therefore, I adjusted this recipe, so you enjoy tablespoon size dumplings.)

21 Comfort Food

Buffalo Chicken Crunchwraps

BY BRIANNA GRECO

Everyone in my family is a huge fan of all things buffalo chicken, so when my

INGREDIENTS

dad came across a recipe for buffalo chicken crunchwraps on Delish, he knew

→ 2 cups cooked

shredded chicken

it would be a hit! This buffalo-style take on the classic Taco Bell crunchwrap has quickly become a crowd favorite in our house - especially on nights you, right? Figuring out the best wrapping technique is a challenge with this

→ 1/4 cup hot sauce, such

as Frank’s

recipe, but once you’re in the groove, you’ll add be adding these to your list of

→ 2 tablespoons butter, melted

go to comfort foods!

→ 1 tablespoon finely chopped chives

when we are craving a not-so-healthy dinner. Celery and lettuce are good for

DIRECTIONS 1. In a medium bowl, combine shredded chicken, hot sauce and melted butter. Add chives and season with salt and pepper.

2. Add about a quarter each of the chicken mixture, celery, cheddar, romaine and blue cheese onto each flour tortilla.

3. Tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps, so the pleats are on the bottom and stay together.

4. In a large skillet over medium heat, heat vegetable oil. Working one at a time, add crunchwrap, pleated side down. Cook until bottom is golden, about 3 minutes, then flip and cook on other side until golden, about 3 minutes more. Repeat with remaining crunchwraps.

5. Cut crunchwraps in half and serve warm with ranch for dipping.

→ Kosher salt → Freshly ground black pepper → 4 large flour tortillas → 1 stalk celery, chopped → 1 cup shredded white Cheddar → 1/2 cup Shredded

romaine lettuce → 1/2 cup crumbled blue cheese → 1 tablespoon vegetable oil → Ranch dressing for

dipping (optional)

22 Comfort Food

Sheet Pan Italian Dinner

BY BRITTANY TRESSLER

There are few recipes that represent my zest for the kitchen more than this

INGREDIENTS

one: a five-ingredient sheet pan recipe that I adjusted to require even less

→ 1 package Italian sausage

effort.

nothing I have ever cooked has wowed anyone anywhere), it’s a pretty solid

→ 2 peppers (yellow and orange

are my preference because I’m

wild and crazy)

weeknight dinner. I eat this once a week, as it is slightly less healthy than the

→ 1 medium onion

other four dinners I cycle through, which are equally, if not more, boring than

→ Olive oil (I have never actually

measured this, the recipe says

1/3 cup; I say a couple glugs)

While this isn’t something to wow guests at a dinner party (I promise

this one is.

This recipe came from Mary’s Whole Life, which is run by one of my sorority sisters from college. She is a bona fide health food influencer, with tons of incredible Whole30/Paleo/Gluten Free recipes!

For the whole recipe, which doesn’t include my short cuts and probably has much more flavor, click here.

DIRECTIONS 1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.

2. Cut the sausage links into rounds (about 1/2 inch thick) and add to a large bowl. Slice peppers and onions into thin strips and add them to the bowl. Add remaining ingredients to the bowl and toss to coat.

3. Dump the contents of the bowl onto the baking sheet and use a spatula to evenly spread everything out.

4. Bake for 25 minutes, without stirring. Serve over literally anything (I recommend a steaming hot bag of riced cauliflower).

→ Italian seasoning, salt and

pepper, other seasonings in

the recipe that I ignore

23 Comfort Food

Chicken & Buttermilk Dumplings

BY CHELSEY MANKO

Quarantine days with some sunshine are always the best days (this probably

INGREDIENTS

has something — or everything — to do with a two-year-old who is becoming

→ 5 cups chicken stock or broth

increasingly sick of doing puzzles and a dog who is sick of being bothered by said two-year-old), but those cold, dreary rainy days when none of us can get outside have been extra challenging. This recipe is a go-to in our house for those more melancholy weather days; it’s cozy, makes the house smell great and doesn’t require too much attention (we have puzzling to do). It warms us all right up and is approved by the whole family, including Luna the dog, whose patience has afforded her more than just her standard dry dog food dinners these days.

→ 4 chicken thighs (about 1-1/2

pounds) with fat and skin removed → 4 chicken drumsticks (about

1-1/2 pounds) with fat and

skin removed → 1 cup chopped yellow onion → 1/2 cup sliced celery → 2 cups baby carrots

DIRECTIONS

→ 2 cups bell pepper

1. In a large soup pot over high heat, bring the stock or broth,

chicken, veggies, thyme, salt, pepper and bay leaf to a boil.

→ 1/2 teaspoon dried thyme

Reduce the heat to low and simmer, covered, until the chicken

→ 3/4 teaspoon salt

is cooked (about 45 minutes or so).

2. Get rid of that bay leaf!

→ Freshly ground pepper

(to taste)

3. Make the dumpling batter by combining the flour, baking powder,

→ 1 bay leaf

salt and buttermilk in a bowl and stir until just blended (don’t

overdo it!) and set it aside.

→ 1/4 cup water

4. Increase the heat on the chicken stew to medium-high.

5. In a small bowl combine the flour and water and stir into the stew

→ 1/4 cup all-purpose flour

until it thickens up, it usually takes about 3 minutes or so.

6. Now it’s time to cook the dumplings — just drop batter by heaping

Dumplings → 2 cups all-purpose flour → 1 tablespoon baking powder

teaspoonfuls (or make them bigger if you like!) onto the top of the hot

→ 1/2 teaspoon salt

stew, reduce the heat down to medium-low and cook uncovered for 10

→ 1 cup buttermilk

minutes or so.

7. Now, cover the stew and cook for another 10 minutes and then

test the dumplings with a fork — if it comes out clean, they’re

cooked, and the stew is ready to eat!

TWO-YEAR-OLD & DOG APPROVED!

24 Comfort Food

Pennsylvania Dutch Chicken Pot Pie

BY KELLSEY TURNER

My family has strong ties to the Pennsylvania Dutch — a group of German-

INGREDIENTS

speaking immigrants that settled in Pennsylvania and, over time, developed

Dough

their own dialect, culture and culinary traditions. I can speak a little PA Dutch myself — ask me sometime! So, when I think of comfort food and

→ 3 cups flour

warm childhood memories, pot pie is near the top of my list. Now, it’s

→ 3 eggs

important to know that the PA Dutch version of pot pie is nothing like the

→ 2 teaspoon baking powder

flaky pie dough-encrusted dish you’re likely envisioning. Ours is more like a thick, hearty soup featuring squares of doughy noodles stewed with potatoes, chicken and other comforting add-ons. It’s an extremely popular

→ Milk → Salt

dish where I grew up. In fact, churches and schools in my hometown regularly host community pot pie dinners as fundraisers. Enjoy!

Soup → 1 whole chicken

DIRECTIONS

→ 8 cups chicken broth

Dough

→ 2 large potatoes, peeled

and diced

1. Combine the flour, eggs, baking soda and salt.

2. Add milk to wet the ingredients until you can knead the dough and ingredients stick together.

3. Sprinkle flat surface with flour, roll out dough until thin and cut into squares. Set aside.

Soup 4. Add a whole chicken to a large stock pot of boiling chicken broth and cook.

Once done, remove and shred chicken.

5. Add potatoes, carrots and onion to the broth and cook until soft.

6. Increase heat to a rapid boil and add noodles to the pot one at a time (adding them all at once will make them stick together).

7. Once all noodles have been added, reduce to a simmer and let cook until noodles are soft.

8. Add in cooked chicken and parsley and season with salt and pepper to taste.

→ 3 medium carrots, peeled

and diced → 1 medium onion, peeled

and diced → Salt and pepper → Parsley

25 Comfort Food

The Hackenbrack’s Easy Crockpot Chicken Parmesan

BY KELLY HACKENBRACK

My mom would make this for our family growing up — it’s super easy!

INGREDIENTS

As a working mom, she would prepare this the night before, have it cook

→ 1 poundchicken breast

(split as needed)

during the day and then it would be ready for us when we all got home and sat down at the dinner table.

We all know what it feels like to be super busy and wondering what we are going to make. If you love Italian and love something easy, you’ll want to dive right into this! You may even have leftovers for later in the week… enjoy!

DIRECTIONS

→ Italian breadcrumbs (I use the

great method of eyeballing for

the amount to use) → 1 jar of pasta sauce (my family

likes to use Parmesan and Romano)

cheese after work and it’s ready to eat!

→

1. Beat the egg(s) in a bowl.

→ Parmesan cheese (again, use

the eyeballing method)

2. Dip the chicken breasts in the egg and coat with the breadcrumbs

→ 1 tablespoon cooking oil

TIP: I love preparing this the night before. If I do, I stop after I’ve completed step 5. Then, I have the crockpot going during work, add the

(I use a plate and roll in breadcrumbs).

3. Place oil in frying pan; brown each side of the chicken.

4. Place the browned and breaded chicken in the crockpot.

5. Cover the browned chicken with the sauce.

6. Cover the pot and cook on low for 6-8 hours.

7. Before serving, cover with mozzarella cheese and let melt.

Add Parmesan cheese too.

8. Serve with your favorite pasta!

4 ounces of mozzarella cheese (you can use a bag of pre-shredded, but I like fresh mozzarella for this!)

→ 1-2 eggs (depends on the

amount of chicken)

26 Comfort Food

Sesame Ginger Chicken Wings

BY LAUREN WATTIE

These wings were our special occasion treat when I was growing up.

INGREDIENTS

Whenever my parents had a party, my sister and I would get so excited

→ 2 pounds chicken wings

because we knew my mom was going to make these delicious wings. Since we’re all in quarantine and looking for anything to bring us joy, I highly suggest making these wings, pouring a drink and firing up Zoom for a catch-up session with friends or family. Instant mood booster.

→ 1/4 cup soy sauce → 1 2-inch square piece

fresh ginger, peeled → 2 garlic cloves

DIRECTIONS 1. Place chicken wings in a large bowl or gallon size Ziploc bag. Blend soy sauce, ginger, garlic, pepper and crushed pepper in a blender or processor until ginger and garlic are minced. Pour over chicken and mix well. Cover and marinate for 2 hours or overnight, stirring chicken occasionally.

2. Preheat oven to 400 degrees. Butter large baking dish.

3. Stir egg into chicken marinade.

4. Combine breadcrumbs and sesame seeds in another bowl.

5. Dredge chicken in breadcrumb mixture and place in prepared dish. Drizzle with melted butter.

6. Bake until chicken is brown and crisp, about 45 minutes. Serve hot.

→ 1/8 teaspoon pepper → 1/8 teaspoon dried crushed

red pepper → 1 egg beaten to blend → 1/2 cup dry breadcrumbs → 1/3 cup sesame seeds → 1/4 cup (1/2 stick) butter, melted

27 Comfort Food

Liz’s (Dad’s) Egg Pancakes

BY LIZ SEMON

Growing up, my dad was the cook in our family and usually made a special

INGREDIENTS

breakfast for us on Saturdays or Sundays. His specialty, and my favorite, is

→ 2 eggs

what he calls “egg pancakes”…which are pretty much crepes without the snobby attitude. They’re made with only a few pantry ingredients so it didn’t

→ 4 heaping tablespoons flour

require a special trip to the store and could be made on the fly. I would brag

→ 2 teaspoons sugar

about these egg pancakes to my friends anytime I had a sleepover, and

→ 1 teaspoon vanilla extract

without fail, they were a big hit in the morning before everyone went home.

It’s easy to customize the filling — we would just use whatever we had in the

→ 1/2 to 3/4 cup milk of choice

fridge — and everyone would build and roll up their own egg pancakes at

→ Butter (to coat pan)

the table, which was especially thrilling as a child. These remain my favorite

→ Cream cheese

breakfast food (which is really saying something), and no trip to Northeast PA to visit my parents is complete without them. This recipe makes enough for two adults, and you can easily multiple it to feed more people. You’ll need an egg per person as a rule of thumb.

DIRECTIONS 1. In a mixing bowl, add eggs, flour, sugar and vanilla extract and mix with a whisk.

2. Slowly add in milk, a little at a time. The batter should be thin, similar to the consistency of heavy cream (not nearly as thick as pancake batter).

3. Heat a skillet (about 10" or 12" in diameter is best), over medium heat and use a stick of butter to grease your pan.

4. Pour in about 1/3 cup of batter, and immediately after, pick up the pan and rotate your wrist to distribute the batter evenly and thinly around the pan. Let it cook for about a minute.

5. Before flipping, use your stick of butter to lightly coat the top of your egg pancake to prevent it from sticking on the other side. Then flip it, and let it cook for one more minute. You should see a few brown spots.

6. Flip your egg pancake onto a plate and then continue making more, adding butter to the pan every time.

7. Add the filling of your choice to your egg pancakes. I suggest spreading 1-2 tablespoons of cream cheese in a line down the center and topping that with a tablespoon of jam or jelly.

8. Roll up your egg pancake with your filling going horizontally so you get cream cheese and jam in each bite. If you’re feeling fancy, top with powdered sugar, whipped cream, chocolate syrup, etc.

9. Serve immediately.

→ Y our favorite jam or jelly (A/K/A whatever is in the fridge) → Whipped cream, powdered sugar or chocolate syrup (optional)

28 Comfort Food

Homemade Potato Gnocchis with Tomato Sauce

BY NADINE LEEPER

DIRECTIONS

INGREDIENTS

Gnocchi

Sauce

1. Preheat your oven to 375 degrees.

→ 1 can certified San

Marzano Tomatoes (28 oz)

2. Wash your potatoes and place on a baking pan. Poke them all a few times

with a fork and salt them.

→ Olive oil

3. Bake in oven for 1-1.5 hours, or until you can poke through them completely

→ 4 cloves garlic, sliced

and easily with a knife. During this waiting period is best to make the sauce! It

→ 1 cup fresh basil

takes about a half hour.

Sauce 4. Dump the entire can of San Marzano tomatoes and fluid into a blender and

→ Salt → Good Parmesan…

please do not use Kraft

blend until smooth.

5. In a pan over low heat, add a good amount of olive oil until the bottom of

Gnocchi

the pan is coated. Place the sliced garlic and basil into the cold oil and

slowly heat it up, so the garlic softens, and the oil becomes infused with

→ 2 pounds russet potatoes

basil and garlic. Leave on low/medium and remove the basil and garlic

from the oil once it begins to brown.

→ Whatever flour you have, I used

bread flour

6. Add the San Marzano puree to the oil and turn it up to medium-high. Add

→ 1 egg

salt to taste and continuously mix together until incorporated. (Not a slow

→ Salt

and simmer method — ­ it will splatter so don’t wear anything nice!)

7. Remove from heat once the oil and tomato puree have become one,

after approximately 15 minutes of vigorous mixing.

Back to the gnocchis 8. Boil water in a large pot and add salt.

9. Cut the potatoes in half and scoop the insides into a bowl while its

hot; be cautious of the heat and steam. (You can save the skiins to make

potato skins later!) When slightly cooled, shred the potatoes through a

ricer or grater.

10. Create a well in the center of potatoes, add egg and a few handfuls

of flour over top and begin to fold the ingredients into each other with

a large scraper or knead it together. Keep adding flour until the dough

incorporates into a ball and is not sticky anymore.

11. Dust the outside of your dough ball with more flour and flour your

hands. Cut the dough into sections and begin to roll each one out with

your fingers into long rolls. Cut into even, half inch pillows and lightly

coat in flour to prevent sticking.

12. Toss your gnocchi into boiling water and add more salt. Once they

float (about 2-3 minutes), remove them and add them to your sauce!

Top with Parmesan and enjoy!

29 Comfort Food

Turkey (or Chicken) Tetrazzini

BY PATTY STOFANAK

One of my favorite type of meals is good old-fashioned comfort food. You

INGREDIENTS

know, the kind that fills you up, warms your soul, sticks to your ribs and

→ 1-1/2 pound thin spaghetti,

broken in half

tastes even better when it’s reheated as leftovers. We’ve been making a lot of comfort food in this quarantine — from lasagna to chicken noodle soup and everything in between.

→ 4 tablespoons butter → 4 cloves garlic, minced

For Easter, we still went ahead with a big, traditional holiday feast, which included a turkey. Well, as you can imagine, even with a small turkey, there was plenty left over from our little family of four. I immediately dreamt of this go-to recipe, which is perfect for using up turkey breast meat.

→ 1 pound white mushrooms, quartered → 1/2 teaspoon salt

Instacart. Alas, with the delicious turkey long gone, we substituted chicken

→

made in the Instant Pot and still enjoyed a week full of this AMAZING dish.

→ 1/3 cup flour

In the end, we had to adapt and make chicken tetrazzini because it literally took several weeks to procure all of the ingredients in this recipe using

1 cup white wine — drink the rest directly from the bottle while you’re cooking… you’re in quarantine and will need it!

→ 4 cups turkey (or chicken) broth

DIRECTIONS 1. Cook pasta until not quite done — al dente according to package

instructions (it will finish cooking in the oven.) Drain, rinse and set aside.

→ 1 block 8-ounce cream cheese (softened) → 3 cups cooked (leftover) turkey

or chicken, shredded or diced

2. In a large pot, heat butter over medium-high heat. Add garlic and sauté for

→ 1 cup finely chopped black olives

a couple of minutes. Add mushrooms and salt, then sauté for a couple

→ 1-1/2 cups of frozen peas

more minutes. Pour in the wine and allow it to cook with the mushrooms

for several minutes, or until the liquid reduces by half.

→ 4 slices bacon, fried and crumbled

3. Sprinkle in flour, then stir the mushrooms around for another minute.

Pour in the broth and stir, cooking for another few minutes until the roux

→ 1 cup grated Monterey Jack → 1 cup grated Parmesan cheese

thickens.

→ Salt and pepper, to taste

4. Reduce heat to medium low. Cut cream cheese into pieces and add it to

→ Extra broth for thinning

the pot. Stir it to melt (don’t be concerned if the cream cheese remains in

little bits for a while; it’ll melt eventually!). Add the leftover turkey, the

→ 1 cup panko bread crumbs

olives, the peas, the bacon and the cheeses. Stir to combine, adding salt

and pepper as needed.

5. Add the cooked spaghetti and stir it to combine. Splash in more

broth as needed; you want the mixture to have a little extra

moisture since it will cook off in the oven. If it’s a little

soupy, that’s fine! Add up to 2 more cups of liquid if you

think it needs it.

6. Pour the mixture into a large baking dish and sprinkle

the top with panko crumbs. Bake at 350 degrees for

20 minutes, or until the casserole is bubbly and the

crumbs are golden brown.

30 Comfort Food

Easy One-Pan Chicken Alfredo

BY RACHEL MALLOW

Nothing says comfort food like a big bowl of pasta! A friend of mine made this

INGREDIENTS

delicious dish for me a few years ago, and it has been one of my go-to dishes

→ 2 tablespoons olive oil

whenever I’m craving Italian food ever since. If you’re looking for an easy quarantine recipe that requires little work, this one is for you!

DIRECTIONS 1. Warm up olive oil in pan on medium heat.

2. Chop chicken into 1-inch size pieces and throw into the pan with the olive oil. Cook for approximately 5-7 minutes without cooking all the way through.

3. Add garlic, salt, pepper and parsley to the pan. Cook for approximately 3 minutes.

4. Add heavy whipping cream or milk, chicken broth and uncooked noodles.

Cover the pan and turn up the heat to medium-high until the recipe simmers. Cook for approximately 10 minutes or until pasta is cooked as you like it, stirring regularly.

5. Remove the pan from the burner and slowly stir in as much cheese as you’d like.

6. Enjoy with a sliced baguette if you’re a big fan of carbs like I am.

→ 1 cup heavy whipping

cream or milk → 1 can chicken broth → 1 pound chopped chicken → 1/2 cup - 1 cup Parmesan

cheese (or however much

your heart desires) → Half a box of pasta → Spoonful of garlic → Generous pinch of salt,

pepper and parsley

31 Comfort Food

Steff’s Ultimate Comfort Food: Macaroni and Cheese

BY RACHEL ZATCOFF

The only thing I’ve wanted during this #quarantinetime are carbs and cheese

INGREDIENTS

— which is really no different from a normal Tuesday. One of the things

→ 1 package elbow macaroni

that’s kept me sane over the last 7-8 weeks has been talking to friends, and especially trading recipes. My college friend Steff relies heavily on her go-to

→ 6 tablespoons butter, divided

mac and cheese recipe when she’s in a funk and swore to me that this cheesy

→ 3 tablespoons all-purpose flour

goodness could turn any frown upside down. Well, she was right! It’s the

→ 2 cups milk

cheesy cure for the ‘‘any day’’ blues. You wouldn’t make a mistake cooking up a pan of this ooey, gooey deliciousness!

→ 1 package (8 ounces) cream

cheese, cubed

DIRECTIONS

→ 2 cups shredded cheddar cheese

1. Cook macaroni according to package directions.

2. Meanwhile, melt 4 tablespoons butter in a large saucepan.

→ 2 teaspoons spicy brown mustard

3. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir

→ 1/2 teaspoon salt

for 2 minutes.

4. Reduce heat; add cheeses, mustard, salt and pepper.

5. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to the cheese sauce and stir to coat.

6. Transfer to a greased shallow baking dish.

7. Melt the remaining butter; toss with bread crumbs.

8. Sprinkle over macaroni.

9. Bake uncovered at 400 degrees, for 15-20 minutes or until golden brown.

→ 1/4 teaspoon pepper → 3/4 cup dry bread crumbs

32 Comfort Food

Creamy Chicken & Gnocchi Soup

BY SHANNON FERRIER

Growing up with an Italian mother, I was always taught that Olive Garden

INGREDIENTS

was the sworn enemy of Italian Americans who treat each pot of homemade

→ 2 tablespoons butter

meatballs and sauce like gold. When we’re there, we are indeed not family.

So, yes, this recipe is a copycat of an Olive Garden fan-favorite that I’ve never

→ 2 tablespoons olive oil

actually tasted at an Olive Garden, but I took my cousin’s word for it and gave

→ 1 cup diced onion

this a try. What’s not to love about pillowy potato gnocchi in a cream-based

→ 1 cup diced celery (I don’t

love celery, so I chose to omit;

feel free to add if you like!)

soup with just a touch of veggies to make you feel better that you haven’t put on a pair of jeans in seven weeks? Grab a loaf of crispy bread (or make your own, you magical quarantine bread bakers) and enjoy!

→ 1 cup diced carrots → 2 cloves garlic, minced

DIRECTIONS

→ 1 teaspoon fresh thyme

1. In a Dutch oven or heavy bottomed pot, heat the butter and olive oil over

→ Salt and pepper, to taste

medium heat. Add the onions, celery, carrots, garlic and thyme and cook

→ 1/4 cup all-purpose flour

until softened for 5-10 minutes. Season to taste with salt and pepper.

2. Stir in the flour and cook for a couple of minutes. Slowly whisk in the chicken broth, scraping up any browned bits on the bottom of the pan.

Slowly whisk in the half and half. Stir in the chicken. Bring to a simmer and cook for 20 minutes.

3. Add in the prepared gnocchi and spinach. Cook until the spinach has wilted. *Shannon’s note: This makes a good amount of soup, especially for two people. Expect yummy leftovers!

→ 2 cups chicken broth → 4 cups half and half → 2 cups cooked chicken,

shredded or cubed.

(I prefer shredded!) → 1 pound gnocchi, prepared

according to the package directions → 2—3 cups baby spinach,

roughly chopped

33 Comfort Food

PORK PIE

BY TOM LYNCH

This is a traditional French-Canadian meal that I carried down from my mom.

INGREDIENTS

Although it is customarily served during the Christmas holidays, in honor of

→ Pie crust, top and bottom

"Memere," I like to make this throughout the year for birthdays, holidays and other special occasions. It’s so simple that even I can’t mess it up. Served

→ 1-1/4 pounds ground pork

with catsup and sweet pickles.

→ 1-1/4 pounds ground beef

DIRECTIONS

→ 1 medium onion, chopped → 1 large potato, grated

1. Brown onion, pork and beef in large skillet.

→ Ground black pepper

2. Once browned, add potato and just a little water to help the potato cook.

→ Just a little bit of water

Allow 5-10 minutes for water to evaporate off.

3. Season with pepper to taste.

4. Remove from stovetop and skim off any fat.

5. Place bottom crust in pie plate and scoop filling into pie.

6. Place top crust on pie and fork close the edges.

7. Show off your creative skills by carving something awesome into top crust.

8. Bake at 350 degrees for 45 minutes until crust is browned.

34 Comfort Food

Catherine’s Brother’s White Wine Chicken

BY CATHERINE PALMER

I am not the cook in the Palmer house. If you need something heated in the

INGREDIENTS

microwave or oven, I’m your person… probably. I have been known to burn

→ 3 chicken breasts

things — but not in years, for the most part. Anyway, if you want a good meal that did not come out of a cardboard box, my brother James is the person for

→ 2-3 carrots, ribboned

the job, so enjoy his recipe.

→ 1 zucchini, chopped

DIRECTIONS Cut chicken breasts into thin halves. After seasoning with salt and pepper, sauté the breasts until just brown in a large pan. Then add in chopped onions, chopped zucchini, minced garlic and ribboned carrots. Add white wine until all ingredients are nearly covered and cook medium until the mixture has reduced to a thicker consistency.

→ 1-2 cloves garlic, minced → 1/2 cup onion, chopped → 1-2 cups white wine → Basil and oregano to taste

35 Comfort Food

No, seriously.

Why are these clams so good?

BY JESS CAUFIELD

Growing up, my Italian mother made the same 10 or so dinners with

INGREDIENTS

ingredients that were familiar to her: cavatelli and broccoli, baked ziti,

→ 4 dozen little neck clams, preferably from Clam Daddy’s

escarole and bean soup, pasta e fagioli and spaghetti alio e olio.

So when she wanted to change up one of her traditional Christmas Eve

→ 1 stick of unsalted butter

Feast of the Seven Fishes recipes to include some Asian ingredients, we all

→ 1 yellow onion, diced

scratched our heads. It was way out of her comfort zone.

→ 1/2 teaspoon garlic powder

But, as usual, my mom was right. This clam recipe has turned people who

→ 2 tablespoons rice wine vinegar

hate fish into seafood snobs. We started making more than 300 clams each Christmas Eve and keep having to buy more because everyone always asking,

→ 1 tablespoon powdered ginger

"No, seriously. Why are these clams so good?" The answer — ginger and rice wine vinegar.

→ 1 /2 cup white wine (preferably Pinot Grigio)

DIRECTIONS

→ 1/4 cup fresh parsley, chopped

1. Pre-heat your gas grill to medium high, get your charcoal grill started or pre-heat your oven to 350 degrees.

2. Rinse your clams and place them on a baking tray or two.

3. Meanwhile, preheat a pan on the stove. Melt the stick of butter and then add the onions. Cook for about 15 minutes, until translucent.

(Seriously, translucent onions do not take five minutes, and I’ll fight any recipe that says otherwise.)

4. Once onions are cooked, sprinkle garlic powder and mix in rice wine vinegar. After two minutes, add powdered ginger.

5. Add white wine and reduce heat to low. Cook sauce for 10 minutes.

6. Once your cooking apparatus is hot, place tray on grill grates or in oven. Cook clams until they open (approximately 15 minutes).

Discard any clams that do not open. There will be clam juice on the trays — do not discard!

7. Remove clams from tray and place in bowl. Take clam juice and add to butter wine sauce and add parsley. Once mixed, spoon over clams and devour.

36 Comfort Food

Pantry Focaccia

BY BRIE GENOVESE

I’ve never been a baker, and the thought of baking bread from scratch felt like

INGREDIENTS

something only ambitious, talented stay-at-home moms or skilled, artisan

→ 1-1/3 cups warm water

home cooks could accomplish. I’m more of a home décor and DIY hobbyist who would rather spend her weekends in Home Goods than in the kitchen; but when the quarantine started, I found myself craving homemade dishes that felt extra special in a time when our normal life was turned upside down.

→ 2 1/4 teaspoons active dry

yeast mixed with 1 teaspoon

sugar (for proofing) → 4 cups all-purpose flour

Enter: my friend Laura’s pantry focaccia recipe. I found some (reeeeally old, like embarrassingly old) yeast in my pantry and figured, what the heck, I’ll give it at try. And guess what?! It worked and was one of the easiest things

→ 2 tablespoons sugar → 2 teaspoons salt

quarantine, so if you’ve always wanted to bake but are scared at the idea of

→ 1/4 cup olive oil (plus extra for

greasing the pan)

proofing yeast like I was, puh-leeeease give this a try. You won’t regret it, and I

→ Thinly sliced garlic

I’ve ever baked! This recipe has been on repeat in my kitchen throughout the

can guarantee your friends and family will be impressed!

Before you get started, here’s a tip: if you don’t have a thermometer, pop your water in the microwave for 45 seconds before adding the sugar and yeast, and it will be the perfect temp for proofing.

→ Pinch of everything bagel

seasoning (or any dried herbs

you prefer) → Pinch of coarse sea salt

DIRECTIONS 1. In a small bowl or measuring cup, add the warm water and sprinkle over the yeast and sugar mixture.

Set aside until it proofs (about 5 minutes).

2. Combine the flour, sugar and salt into the bowl of a standing mixer.

3. Add proofed yeast mixture and olive oil to the flour mixture, attach a dough hook and knead on

medium speed for 3 to 5 minutes or until a nice, smooth dough comes together.

4. Place dough in an oiled bowl, cover and allow rise until doubled (about an hour). In the

meantime, add a few tablespoons of olive oil to the bottom of two 9-inch pie plates

and set aside.

5. Once the dough has risen, deflate it on a lightly floured surface, divide it in half

and place each half in the oiled pie plate. Then flatten it out with your finger

tips to make it an even depth with dough covering the entire bottom of

each pie plate. Flip the dough over a few times, so you’re working the oil

onto each side. Then loosely cover the pie plates with a clean dish towel

or plastic wrap and set aside to rise until doubled again (about an hour).

6. Preheat your oven to 400 degrees. Once the dough has risen, top with

the garlic, seasoning, coarse salt and a drizzle of oil. Feel free to get

creative and use any toppings you have on hand, like olives or roasted

red peppers. Pop both pie plates in the oven for around 25 minutes or

until browned.

7. Allow to cool on the counter slightly before serving. Use a butter knife to

release dough from the sides and bottom of the pan before slicing.

37 Comfort Food

Chicken Bacon Ranch Sandwiches a/k/a ‘‘Crack Chicken’’

BY BRITTANY PRIDE

I first came across this yummy chicken, bacon, and ranch recipe on

INGREDIENTS

Facebook. A friend had posted the recipe from Cookies and Cups, and

→ 3 pounds boneless chicken breasts

it immediately caught my attention. I typically do not enjoy cooking for myself, so I look for recipes that are super easy and require little skill!

Needless to say, this dish fit the bill. The chicken, bacon and ranch is delicious on its own or can be used to create sandwiches (my preference), nachos, lettuce wraps and even enchiladas. This recipe yields 8 servings, so you will have plenty of leftovers to enjoy. This dish has become one of my go-to meals — I hope it becomes a favorite in your family too!

→ 2 (8 ounce) blocks of cream cheese → 2 (1 ounce) packets of dry

ranch seasoning → 8 ounces crumbled bacon → 1 cup shredded cheddar

cheese (optional)

DIRECTIONS 1. In a slow cooker, place chicken, cream cheese and ranch seasoning.

2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.

3. Once the chicken shreds, stir with a large fork or spoon to combine all the ingredients.

4. Add in the shredded cheddar cheese and crumbled bacon and stir to incorporate.

5. Serve on Amoroso bread rolls (or your choice of bread) and enjoy!

→ Amoroso bread rolls

38 Comfort Food

Pesto Burrata and Crostini

BY COURTNEY GIVNISH

I’ve been spending a lot of my down time finding new recipes to make, take

INGREDIENTS

pictures of and then try! I have always been a huge fan of Joanna Gaines

Pesto Burrata

and her cookbooks, and I was overly excited to receive her latest cookbook, Magnolia Table, Volume 2, in the mail a couple weeks ago. I started off with her Pesto Burrata and Crostini recipe, and it automatically became a fan favorite in my family! It is a quick, easy, and healthy(ish) recipe that is perfect for any occasion!

DIRECTIONS Pesto Burrata 1. Preheat oven to 450 degrees. Line baking sheet with foil.

2. On the baking sheet, toss the cherry tomatoes with olive oil and

salt and pepper. Roast for 18-20 minutes, until browned and soft.

Set aside to cool.

3. Remove burrata from water and pat dry with a paper towel.

4. Carefully slice each burrata into halves of quarters and place on a

serving platter.

5. Drizzle with the remaining olive oil and pesto. Sprinkle with

tomatoes and season to taste with salt and pepper.

6. Serve with the crostini.

Crostini Instructions 1. Preheat oven to 425 degrees. Line baking sheet with foil.

2. Using a serrated knife, cute the baguette on the diagonal into

forty-eight 1/2 inch thick slices.

3. Using a pastry brush, brush one side of each slice with olive oil.

Place oil side up on the prepared pan. Sprinkle with salt and pepper.

4. Transfer to the oven and toast until golden brown (about 10 minutes),

flipping the crostini halfway through.

5. Remove and let cool for 30 minutes before serving. If

making ahead, cool completely before serving.

→ 2 cups cherry

tomatoes, halved → 1 tablespoon olive

oil, plus 1 teaspoon

for drizzling → 1/2 teaspoon salt,

plus more to taste → 1/4 teaspoon

black pepper, plus

more to taste → Two 8-ounce containers

burrata cheese → 3 tablespoons pesto

Crostini → One 16-ounce baguette → 2 tablespoons

olive oil → 1/2 teaspoon salt → 1/2 teaspoon

black pepper

39 Comfort Food

“Dad-Potle” Bowls

BY ED DONOVAN

During the first few weeks of the Great Quarantine of 2020, and in the midst

INGREDIENTS

of my family’s career-long streak of home-cooked dinners, I had an insatiable

Chicken

hankering for a Chipotle bowl.

After consulting my "secret family recipe" book (a/k/a "the Google"), I found

→ 1.5-2 pounds chicken breasts

several copycat Chipotle chicken marinade recipes. Lacking the required array

Chicken Marinade

of exotic chili peppers or fresh adobo sauce, I adapted the following based

→ 1 tablespoon tomato paste

(I didn’t have this on hand, so I

used marinara sauce)

on ingredients already in my pantry — kind of like a bad game show on Food Network.

As I do with all of my secret family recipes, I selfishly add the prefix "Dad"

→ 1 tablespoon cider vinegar

so my family, at least subconsciously, credits me for something around the

→ 1 tablespoon chili powder

house. Without further ado, I present, the "Dad-potle" Bowl.

→ 1/2 teaspoon paprika

DIRECTIONS

→ 1/2 teaspoon cumin

1. Whisk all marinade ingredients together in a bowl.

→ Pinch each oregano, garlic

powder, salt and crushed red

peppers for some kick

2. Combine chicken and marinade in a large Ziploc bag to coat; can

marinate in refrigerator for a few hours if you are not a

procrastinator like me.

3. Cook rice (read the box for details…Minute Rice. 5 minutes. Done).

4. Heat a large frying pan with a tablespoon of olive oil.

5. Cook chicken…until done about 6-8 minutes (I just eyeball it to

make sure my family doesn’t get salmonella. You weren’t

expecting Bobby Flay-level detail here, right?).

6. Slice chicken into small chunks.

7. Everyone makes their own bowl to their liking .

Additional Bowl Ingredients → 1 bag shredded cheddar

cheese (easier than shredding) → 1 bag shredded lettuce (see

the theme here?) → Sweet mini peppers — sliced

then grilled or sautéed with

some olive oil → 1 can black beans → Guacamole → Sour cream → Fresh salsa → 2-3 cups instant rice

40 Comfort Food

Avocado Caprese Grilled Chicken

BY JESS PHELAN

The hardest days of this quarantine for my family have been the rainy, cold

INGREDIENTS

ones. On the sunny, warm days, it’s so much easier to have hope — let alone

→ 4 boneless skinless

chicken breasts

patience, because distance learning… am I right? On the more miserable weather days, we often make this for dinner. It tastes like sunshine on a plate and brings some of that warm weather hope right back into our hearts and

→ 4 slices mozzarella cheese

bellies.

Marinade:

DIRECTIONS 1. In a medium sized bowl, whisk the balsamic vinegar, honey, garlic, olive oil,

→ 3/4 cup balsamic vinegar,

extra for drizzling

Italian seasoning and salt and pepper. Add the chicken breasts and coat.

→ 1/4 cup honey

Marinate for 30 minutes.

→ 3 cloves garlic minced

2. Meanwhile, in a small bowl, add the avocado, tomato, basil and salt and pepper to taste. Set aside.

3. Heat the grill to medium high heat. Grill the chicken on each side for

→ 2 tablespoons olive oil → 2 teaspoons Italian seasoning

about 6 minutes or until cooked throughout and no longer pink. Top with

→ 1/2 teaspoon salt

mozzarella cheese and wait for it to melt. Remove from grill.

→ 1/4 teaspoon pepper

4. Top the chicken with the avocado, tomato and basil mixture.

Drizzle with balsamic vinegar and serve immediately.

Avocado Salad: → 2 avocados diced → 1/2 cup grape tomatoes, diced → 1/4 cup fresh basil, chopped → Salt and pepper

41 Comfort Food

Instant Pot Zuppa Toscana

BY TIFFANY RAMSEY

This recipe makes a lot of soup, so I like to pack up containers and deliver

INGREDIENTS

them to my family members!

→ 2 tablespoons olive oil

DIRECTIONS 1. Using the "saute" function of the Instant Pot, heat the olive oil. Add

onions and cook until they begin to become translucent.

2. Add the Italian sausage, crumbling up into smaller pieces and

→ 1 medium onion, diced → 1 pound ground mild Italian sausage → 4 cloves garlic, minced

3. Add garlic and allow to cook just until fragrant (about a minute).

→ 3 large russet potatoes,

unpeeled and sliced into

1/4-inch slices

4. Drain off excess grease if desired and return to pot.

→ 6 cups (1 1/2 quarts) chicken broth

5. Add potato slices and chicken broth.

→ 2 cups fresh kale, chopped

6. Lock the lid into place and set to "sealed."

→ 3/4 cup heavy cream or half

and half (or milk if you want to

decrease calories a bit)

cooking until browned.

7. Cook at high pressure for 5 minutes using the Manual setting.

8. When cooking is complete, allow a natural pressure release for 10

minutes, followed by a quick release.

9. When pressure valve has dropped, remove the lid and add kale to the

pot. The heat from the soup will wilt the kale as you stir.

10. Pour in cream or half and half (or milk), stirring to combine.

light bites

43 Light Bites

5-Ingredient Bagels

BY JILLIAN ACRI

When it comes to cooking and baking, I stand by the idea that the less

INGREDIENTS

ingredients the better. That’s why healthy 5-ingredient bagels are perfect

→ 1 cup all-purpose flour

and can be made with things you probably already have in your house — no grocery store trip necessary! I am a self-proclaimed carb lover and I miss

→ 2 teaspoons baking powder

visiting my local bagel shop on the weekends, so when I saw these posted on

→ 3/4 teaspoon salt

Skinnytaste, I knew I had to try them to satisfy my bagel craving.

→ 1 cup non-fat Greek yogurt

DISCLAIMER: I am a firm believer that trying to make something as beloved as a classic bagel "healthy" is not always the greatest idea. But, these were easy and fun to make and tasted (almost) as good as the real thing. They get the job done in quarantine!

DIRECTIONS 1. Preheat the oven to 375 degrees.

2. In a bowl, mix flour, salt and baking soda. Then, add Greek yogurt and mix until combined. The mixture should become crumbly.

3. Dust flour on your kitchen counter or table and remove the dough from the bowl and knead. I kneaded until the dough no longer stuck to my hands.

4. Divide the dough into 4 balls and roll each ball into a rope, connecting the two ends of the rope to make a bagel shape with a hole in the center. You want the bagel to be generally the same thickness throughout.

5. Brush your egg white on top of the bagels and place on a baking sheet lined with parchment paper.

6. Sprinkle with toppings of your choice. I sprinkled each bagel with Everything But The Bagel seasoning from Trader Joe’s (highly recommend!), but you can add onion powder, cinnamon sugar, sesame seeds, or whatever your favorite bagel topping is!

7. Bake for 25 minutes and let cool before cutting.

8. Top with your favorite spread and enjoy!

→ 1 egg white, beaten

44 Light Bites

Grilled Chicken and Kale Salad with Fig-Balsamic Dressing

BY KATE SHIELDS

I’m vegetable challenged.

INGREDIENTS

I was the kid who would sit defiantly at the table in a full Wild West showdown

→ 3 dried mission figs,

stems cut off

with 12 lima beans while my mom cleaned up that night’s dinner. I was the young adult washing down asparagus with milk, so I didn’t offend

→ 1/2 cup extra virgin olive oil

my potential future mother-in-law who lovingly prepared it for me. I was

→ 1/4 cup balsamic vinegar

seemingly the only young professional who thought Saladworks was the

→ 1 small clove of garlic, chopped

lamest of lunch runs. Vegetables and I have a long history of not really getting each other.

→ 16 cups (firmly packed) kale → 1/2 cup dried cranberries

Once I became a mom, I was determined to set a good example for my kids by repairing my relationship with vegetables. (And in full disclosure, I didn’t have the patience required for the dinner table vegetable standoffs my mom would execute nightly). And so, I set off to try and find ways to make veggies more appealing by finding recipes that either: 1) disguised the presence of vegetables entirely; or 2) utilized less vegetable-ish vegetables, like green beans and corn.

Fifteen years later, I still run at the sight of broccoli, cauliflower, most peppers, radishes, eggplant and carrots, but I’ve made peace with Brussels sprouts, squash, sugar snap peas, spinach and … KALE. I love me some kale, and I even have the kids loving it. Here is one of our favorite ways to make veggies fun — happily borrowed from Rachael Ray. Note: I add grilled chicken, which isn’t in Rachael’s original recipe.

P.S. I still would stare down lima beans or asparagus.

DIRECTIONS 1. In a small saucepan, cover the figs with an inch

of water. Bring to a boil and boil the figs for 10

minutes. Remove from heat and cover the figs.

Let them stand for about 15 minutes until soft.

2. Drain figs and transfer them to blender. Add the

olive oil, balsamic vinegar and garlic. Puree until

smooth. Season with salt and pepper to taste.

3. Place the kale in a large bowl and add the

dressing. Using your hands, massage the dressing

into the kale until the leaves soften (about 2

minutes).

4. Mix in the cranberries, and top with cheese and

chicken (if desired).

→ 4 ounces Manchego cheese,

grated or shaved → Salt and pepper to taste → 8-12 ounces grilled chicken,

cubed or sliced (optional)

45 Light Bites

Tex-Mex Turkey Tacos

BY KATY BRADLEY

If a slow cooker recipe requires any kind of pre-cooking, I turn the page.

INGREDIENTS

To me, the true magic of a slow cooker is a ‘‘dump everything in and go’’

→ 1 teaspoon ground cumin

type of recipe for which minimal effort in the morning yields something amazing by dinnertime — and this recipe fits the bill! This laughably simple

→ 1 teaspoon chili powder

recipe is perfect for Taco Tuesday on night one, taco salad for lunch on day

→ 1 teaspoon sweet paprika

two and the base for spicy huevos rancheros over the weekend. Leave your

→ 1 teaspoon dried oregano

taco seasoning in a foil packet in the pantry — this is the real deal.

(Recipe courtesy of Gina Homolka, the Skinnytaste One & Done cookbook)

→ 1 teaspoon kosher salt → 1 pound 93% lean ground turkey → 1 (15-ounce) can black beans, rinsed and drained

DIRECTIONS 1. In a small bowl, combine the cumin, chili powder, paprika, oregano and salt to make your taco seasoning. Feel free to adjust any of the quantities based on your preferences. Save this for future taco nights — it’s a great all-purpose taco seasoning!

2. In your slow cooker, use CLEAN HANDS to loosely break up the ground turkey. Yes, it’s a little gross, but it’s worth it. Then, add the rinsed black beans and taco seasoning mixture and pour your salsa over everything.

No need to mix anything — the slow cooker will do all of the work for you!

3. Cover and cook on low for 8 hours until the meat is tender. Once your timer is up, use a wooden spoon to break up the ground turkey and mix everything together thoroughly.

4. From there, the world is your taco! This mixture is perfect for tacos with homemade guacamole and shredded lettuce, burrito bowls, taco salads or even just to serve with tortilla chips as a dip at a party.

→ 1 jar chunky salsa — mild, medium or hot depending on your heat preference. This is a great place to use a unique salsa to dial up the flavors!

46 Light Bites

Shannon and/or Evan’s Guacamole

BY SHANNON COWIE (AND/OR EVAN GILBERT)

We both love guacamole. As a dip, on a sandwich or just out of a bowl with a spoon, it’s the best (sort of) healthy combination of a bunch of ingredients we like. However, we can’t quite settle on whose guac is the

INGREDIENTS Shannon’s

superior guac. Evan comes from the community of "Cilantro Tastes Like

→ 2 avocados

Soap" and my motto is "Don’t put too many jalapenos in the guac, or I’m

→ 1/2 red onion

gonna have to take a Prilosec."

→ Handful of fresh cilantro

So instead of settling, we’re giving you some options here! Regardless of

→ 1/2 fresh lime

who has the best combo for a killer bowl of guac, it’s always best made —

→ 1 tablespoon minced garlic

and shared — alongside friends, family or significant others. Or strangers,

→ Salt and pepper

whatever you want.

Evan’s

Spicy-hot tip: If you mix both recipes together you get a delightful third

→ 2 avocados

option. And maybe some soapy heartburn. You’ve been warned.

→ 1/2 red onion

DIRECTIONS

→ 2 medium-sized jalapenos

Shannon’s

→ 1/2 fresh lime

1. Mash up two avocados in a bowl with a fork until creamy.

→ 2-3 tablespoon white vinegar

2. Finely chop half of a red onion and a hand full of fresh cilantro.

→ 1 tablespoon minced garlic

3. Mixing in the onion and cilantro, add the juice from one half of a fresh

→ Salt and pepper

lime and one tablespoon of minced garlic.

4. Stir it all up, breaking apart any chunks of onion that got stuck together, and add salt and pepper to taste. Boom. Done.

Evan’s 1. Finely chop up the other half of that red onion and two jalapenos. Place in a separate bowl with a tablespoon of minced garlic, generous pinch of salt and two to three tablespoons of vinegar. Let sit for thirty minutes to an hour, refrigerated.

2. Mash up two avocados in another bowl with a fork until creamy.

3. Add the quick-pickled mixture from step one to your avocados. Stir it up with the other half of that lime’s juice.

4. Add salt and pepper to taste, and if you’re wild and crazy, some sliced jalapenos on top.

47 Light Bites

Samantha’s Healthy Homemade Orange Chicken

BY SAMANTHA KAMEN

As someone with a lot of food allergies, I often have to forgo exotic dishes

INGREDIENTS

out of an abundance of caution. I started to recreate recipes at home so that

Chicken

I could experience flavors from around the world (or at least Americanized versions) and stumbled upon this gem — orange chicken!

→ 2 large eggs

To make it healthier, instead of frying the chicken like most recipes call for, I

→ 1/2 cup breadcrumbs, flour

or panko

coat them in breadcrumbs (or panko for a gluten-free option — shoutout to my other allergic people!) and cook in a pan until crispy. The real show-stopper, though, is the homemade glaze though, which, other than orange juice and

→ 2 teaspoons garlic powder → 1/8 teaspoon salt

feeling guilty afterwards, and I hope you like it too!

→ 1 pound boneless skinless

chicken breast or tenders

DIRECTIONS

→ 2 tablespoons oil (any kind

will do!)

honey, has no added sugar! This is definitely a dish you can enjoy without

1. Prepare the orange chicken glaze by whisking together the orange juice, soy sauce, honey and sriracha (to taste, if you

Glaze

like it spicy. Add extra honey for a sweeter sauce). Set aside.

→ 1 cup 100% orange juice

2. Crack 2 eggs in a medium bowl and whisk. Then in another medium bowl, add breadcrumbs, garlic powder and salt and stir to combine.

3. Slice chicken into bite-sized pieces. Dunk each piece into the egg wash and then coat with the breadcrumb mixture.

Repeat until all of the chicken slices are fully coated.

4. Heat 2 tablespoon of oil in a large pan over medium/high heat. In batches, cook the chicken pieces for 2-4 minutes on each side or until fully cooked. Add more oil as needed, and remove from pan when fully cooked.

5. Dissolve 2 teaspoons cornstarch in a dash of cold water, then whisk the slurry and orange glaze in the pan over medium/ high heat until thickened.

6. Once the glaze is all glaze-y (no, that’s not a word. Yes, you’ll know what I mean), add the chicken back into the pan and toss to fully coat. Remove the chicken from the pan and pour the extra glaze on literally ANYTHING you’d like — trust me, it’s that delicious.

7. Serve alongside your choice of grain and a veggie and voila — healthy homemade orange chicken!

→ 3 tablespoons soy sauce (or tamari) → 3 tablespoons honey → 2 teaspoons sriracha → 2 teaspoons cornstarch

the clink

49 The Clink

The Frizz

BY SARA DEVIVA

I love my family, but distance makes the heart grow fonder, if you catch my drift. With one husband, two kids, a cat and a dog orbiting me like the sun 24/7, you can understand why momma needs to spike the Welch’s. Jokes aside, I will always cherish this hopefully-once-ina-lifetime family loungefest and hope everyone is able to find a silver lining in this storm.

INGREDIENTS → 2 ounces Stateside vodka

(they deliver!) → 2 ounces your kids’ Concord

grape juice → Juice from half a lime, plus a

few wedges for garnish

DIRECTIONS

→ Sparkling water

1. Concoct a ruse to buy yourself three child-and-pet-free minutes in

→ Ice

the kitchen. Collect the ingredients like the frazzled hoarder you are — measurements listed, but LOL, do you.

2. Dump the first three ingredients into any lidded container — BlenderBottle, cookie jar, whatever. Shake vigorously and congratulate yourself on getting in a workout today.

3. Pour into gravy boat filled with ice and top with sparkling water.

Garnish with a lime wedge and catch yourself staring salaciously into the ice cubes. Peek your head out from behind the fridge to see if the coast is clear. Run like the wind to your bedroom, lock the door and give a hearty "Bottoms up?" to the jeans collecting dust in the closet. Repeat as necessary.

50 The Clink

Peanuts and Coke

BY ALLEY TRETTER

Before I let you in on this 2-in-1 shampoo and conditioner of salty sweet

INGREDIENTS

snacks, I need you to close your eyes and imagine a humid Southern evening.

→ Coca-Cola

You’re sitting on the porch of your dream home — there’s an overwhelming smell of honeysuckle and gulf breeze in the air, and the humidity percentage is just high enough that it leaves your skin dewy. You have something in your hand — what is it? It’s a Coke bottle filled with half a bag of salted peanuts.

Listen, I promise it’s not as weird as it sounds. No one really knows how or when people started putting peanuts in Coke, but at some point it just started happening. I was first indoctrinated to this practice in the Florida Panhandle, and it’s been my go-to working man’s strawberries n’ champagne ever since.

We might not have the threat of a humid Southern night here up North, but this snack pairs fantastically with a hot summer afternoon spent tubing down a river, or a warm evening catching lightening bugs with your family. So go forth, be happy and treat yourself to this odd Southern classic.

DIRECTIONS 1. Drink half your Coca Cola.

2. Add peanuts to the bottle.

3. Enjoy!

→ S alted peanuts (the salt matters!)