I spend a disproportionate amount of my procrastination time on food blogs. I look at the pretty pictures, gaze in wonder at the endless uses for spinach, and bookmark anything that looks promising. Today, I am going to share some of those finds with you.
Normally, I post a recipe for something I’ve made over the past week. It’s not always a new recipe to me, but it’s always something that I’ve made before. This week, I did more procrastinating (and working, but mostly procrastinating) than cooking. With the long weekend and the barbecues, there has been even less reason to throw together something more complicated than veggie burgers (not homemade but slathered in guacamole) and potato salad for dinner.
Fortunately, that procrastination led to me going through my recipe box (aka a bookmark folder named “FOOD”), and I have three recipes that I’m just dying to try.
The Smitten Kitchen’s tomato sauce with onion and butter ““ When I make homemade pasta sauce, I like to dress it up with fancy spices and seasonal veggies, but there is something so charming and delicious about the simplicity of a recipe this basic that I just can’t wait to try it out. And if it turns out great (which, all signs point to it turning out great), this sauce would make an excellent base to build off of.
What Would Cathy Eat’s whole wheat pasta with mushroom sauce ““ A sauce recipe this fancy is generally more my speed, but the cost of the mushrooms, especially the dried porcinis, makes this a dish I’d have to really plan to make. It’s not exactly a summertime dinner (mushrooms seem more fall and winter), but I’ve had this little thing bookmarked for months and I’m not sure how much longer I’ll hold out.
For the Love of Food Blog’s Kimchee Fried Rice ““ Maybe it’s the fact that I’ve long since been acquainted with pickled cabbage in the form of kapusta or bigos or sauerkraut or any of those other German and Eastern European pickled cabbage dishes, but adding kimchee to fried rice just seems like a win all around. What I like about this recipe is how everything, with the exception of the kimchee, is cheap and easy to find.
What are some recipes you’ve been wanting to try? Are there any vegetarian or vegan recipes you’d like me to post about next week? What are you planning on eating this weekend? What’s good?