Servings: 2 dinners for the whole family, plus 1 lunch serving
Modifications: I used a full pound of ground beef because that’s the amount we had in the freezer, and thus increased the veggies quite a bit to compensate. I ended up having to use maybe 2 cups more broth, maybe a bit more – I just put it in until the veggies/beef mixture was submerged. I also used a bit more cheese than called for, and used a cheddar and colby blend because it was leftover from the mac and cheese.
Kids: They all seemed to really like this one! It has some sneaky veggies in there with all the pureed cauliflower, but generally they usually enjoy most soups. Charlie loved the toppings, and adding those to his soup, especially the pickles.
Notes: This was a solid meal, nothing particularly fancy or mind-blowing, but we all enjoyed it. I’d definitely make it again.
Time to table: 1-1.5 hours (most of that simmering time)
Servings: 8 side dish sized servings.
Modifications: Used 4 slices of bacon instead of 3. A bit more garlic, and a bit more red pepper flakes – 2 very large pinches.
Ben: Like (he mixed with the mac and cheese)
Notes: We made this before, more than 10 years ago, back when we use to get a CSA and got collard greens a few times. That was right when I first started actually cooking, so I think this version was quite a bit better. I did make sure I had enough collard greens this time (I got 3 bunches). I think you could cut back on the amount of broth – the liquid didn’t cook down as much, 2 cups seem like it would be enough. The flavor was good this time around – not too mushy, but greens were still tender, they had a good kick to them and weren’t too salty.
Time to table: 1-1.5 hours (mostly baking/sitting time)
Servings: This was a side dish – you’re supposed to use a 9×9 dish but I used an 8×8. It would easily serve 8 people as a side dish.
Modifications: I used slightly more of everything except the smoked cheddar. A bit more of all the cheeses, pasta, milk, cream etc. The spices I added were garlic powder, salt and pepper, red pepper flakes and paprika.
Notes: We have made several mac and cheese recipes – for this meal, I wanted one that most closely resembled the mac and cheese at Revival to go with fried chicken sandwiches, collard greens and coleslaw. This fit the bill, and was quite delicious – I think I should have used a bit less pasta, and taken it out of the oven after 35 minutes. I wanted it to be a bit creamier than it was. The ideal for me is a crust on top, no breadcrumbs (there is a time and a place for breadcrumb mac and cheese but this wasn’t it) but once you get through that crust I wanted it to be super creamy. I’ll keep trying til I get it!!! I also forgot to add the eggs to the milk mixture and then just kind of shoved them in the pasta mixture – I think the eggs bind the whole thing a bit more so I may have preferred this version without them. Don’t get me wrong, this was still extremely good – the crust on top was perfect, flavor was right on and not bland at all, but more of a casserole that could be cut into pieces.
Time to table: About an hour total. Maybe 25-30 minutes to prepare, 30 minutes to cook.
Servings: The amount we made will be nearly 3 dinners for our family (we froze one)
Modifications: Added some chopped yellow potatoes because we had them. I also used 3 sausage links instead of 2, and we added far more kale than called for.
Kids: They ate it. (Except Annie, who has strep which I feel she used as an excuse to eat nothing)
Notes: This made a TON and our 6qt Instant Pot was filled nearly to the max line. I’m wary of how it’ll thaw with potatoes in the soup, but other reviewers said they froze without potatoes and it was great. Great thing to make on a Sunday and have for lunches for the week in addition to one dinner. I actually did the garlic olive oil and that WAS a great addition.
Time to table: About an hour total including chopping and prep – could have been sped up if I went faster though.
Servings: 5 adults I think. We have leftovers after feeding our family of 5.
Modifications: I used the basic idea of the curry – chop and saute an onion in oil, add chicken, add curry paste and cook for awhile. Then instead of potatoes, I used broccoli. I also made mine a bit soupier than the recipe and added an additional can of chicken broth (just water with better than bouillion mixed in). Then realized we had some spinach that didn’t have a use planned for it, so threw that in there at the endtoo.
Kids: Meh, they ate it. It wasn’t met with outright disgust so I’ll call that a win. I let Annie have it without rice. They all thought it was ‘spicy’ aka contained flavor. This prompted a very long discussion with Annie about the difference between spicy heat and flavor.
Notes: We’ve had this curry paste in the freezer for a super long time, need to use it up! This is always an easy, healthy meal and I’m not sure why we don’t make it more often.
Time to table: About 15-20 minutes of chopping time, 30 minutes of cook time
Servings: I increased it a bit from the original recipe, ours would have served at least 8 adults
Modifications: I added an onion because I don’t know why you wouldn’t have one here. I also put some of the mushrooms in while cooking the risotto. I added the onion to the pot first, then the garlic, then mushrooms. Once those were cooked, added the rice and then the white wine (I always use vermouth for risotto), and then proceeded with the broth/stirring steps until it was done. Then I did the butter, garlic, and the rest of the mushrooms with the spinach and topped with that.
Kids: They hate rice. I don’t get it either. They all tried one bite and proclaimed it disgusting, even though I gave them just the plain risotto without the mushrooms and spinach. WHATEVER CHILDREN.
Notes: I really loved this and it was a great side dish for pork. Would also work with steak, or on it’s own. I am very proud of myself for finally enjoying mushrooms (although I still chop them very small because I don’t like the huge hunks)
Time to table: Her estimates are always insanely off. I think it took probably 20 minutes to prep (depends on how fast you chop), and over an hour total in the instant pot including coming to pressure and cooking, and resting. I didn’t do the oven step because the oven was occupied.
Servings: Would be 2 dinners for our family
Modifications: I added more veggies than it called for by a bit, used a can of tomato sauce (instead of juice) and maybe a can of broth. The recipe as written sounds dicey with the low amount of liquid but I shouldn’t have messed with it quite so much because ours got pretty soupy. I did thicken it with the cornstarch slurry and simmered a bit at the end and the consistency was pretty good. I also added some garlic powder and pepper and I think it could benefit from some additional spices during cooking too.
Erin: Like (but I liked this one better – the beef was kind of tough, and I prefer it to get really tender)
Kids: Surprisingly pretty okay with it.
Notes: This was decent, but my main issue was the tenderness of the beef. I think maybe giving it like 10 more minutes at high pressure would have helped. Definitely liked it with potatoes, and without would not feel like a complete meal to me.
Also, we keep just not posting the recipes we make, and then I forget if we’ve made them… trying to be better about it!
Recipe: The only recipe I have was from this picture (from my mother-in-law), which I always have a hard time finding, so I needed to type it out! (This was the first or second day of Luke potty training so not great memories!! But what a cute little Luke!)
Time to table: maybe 20 minutes
Servings: Perfect amount for our family of five.
2 cups flour
2 teaspoons baking powder
2 tablespoons sugar
pinch of salt
2 cups milk (+ 2 egg yolks)
A little vanilla
1/2 stick of butter melted
2 egg whites, whipped
Mix the dry ingredients
Add egg yolks to 2 cups milk, add in a bit of vanilla
Mix milk/yolk/vanilla to the dry ingredients, mix together loosely
Mix in melted butter
Beat egg whites in a mixer until stiff peaks form
Fold egg whites into mixture
Ben: Tolerates but prefers pancakes
I have a WaringPro waffle maker, which I love, but it is huge and a bit cumbersome to store (we keep ours in the laundry room because we don’t have a lot of storage in the kitchen) – I couldn’t find it on amazon anymore so it may be discontinued, but anyway. It’s great!
Beat the eggs, milk, and vanilla until light and foamy, about 3 minute at high speed of a mixer (I do this step in blender and mix the rest in bowl with a large whisk).
Stir in butter or oil.
Whisk the dry ingredients together and gently, but quickly, mix into the egg and milk mixture.
Let the batter relax while griddle is heating (or overnight in refrigerator) The batter will thicken upon resting.
Grease and preheat griddle.
The griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop ¼ cupfuls of batter on the lightly greased griddle.
Cook on one side until bubbles begin to form and break (this is the time to add anything like berries, chocolate chips, etc), then turn the pancakes and cook the other side until brown (turning only once).
Erin: Like (I think she likes waffles or french toast better)