My family had served deep fried turkey at Thanksgiving for several years until I made this. (You know, the method that causes so many house fires every year.) This recipe is just as good if not better than fried turkey (in my opinion), and you don’t even need a fire extinguisher. The brine makes it super juicy and tender, but the most important thing is to use a meat thermometer and keep an eye on it. The secret to a juicy, tender turkey is to not overcook it!!
I make stir fry at least once a week, because it’s cheap, full of vegetables, cooks very quickly, and is absolutely delicious. I’ve tried a million different recipes, and I’ve found that a good stir fry is all about the sauce. Some people just add soy sauce until the meat and vegetables are well seasoned, but this way is so much better. You can serve it with rice instead of noodles, but the noodles soak up the sauce much better in my opinion.
So since Chris and I are moving soon, I decided I needed to practice some Bavarian classics that I can make at home in the US. This recipe is dead simple, but I will say scoring the skin on the roast is pretty hard. The best tool would be a box cutter, but if you don’t want to bother, just ask your butcher nicely.
This is an easy chicken curry that can be whipped up in the time it takes you to cook up some rice. If you can’t get your hands on Ajvar, just use a couple tablespoons of tomato paste and some dashes of hot sauce. I was out of jasmine rice so I served this curry with wild rice tonight. It was really good!
Candy is one of those things that is way too intimidating to me. Boiling sugar, thermometers, silicon mats, tempering chocolate, equipment I don’t have…. Did I mention boiling sugar? It’ll be many years before I feel comfortable making candy. But luckily, recipes like these give me the feeling like I’m making my own candy without all the hassle. And Germany doesn’t carry Almond Joys (At least no where I’ve seen), so there you go…
This was seriously the fastest, easiest thing I’ve made in a while. The only thing that might be tricky is getting your hands on Tom Kha Gai paste, but I’m sure you can find it on the internet and if all else fails, make your own! It’ll be a mix of garlic, lemongrass, ginger, sugar, salt, and chili. Try it out!
Since we have 800 pounds of pumpkin (or at least it feels like that much), I had to make something with pumpkin for lunch. And this was really yummy! Pumpkin is super nutritious and can work well in savory and sweet dishes, but you never see it in savory dishes! (at least I’ve never seen it) Pumpkin can do so much more than just become pie, and this pasta is the tip of the iceberg!
I used to buy Starbucks everyday, multiple times a day. And my old roommate used to work there, so she would bring home old cheese danish and cake pops. Basically 50 percent of my diet was Starbucks, and life was good. But since having Ellie, every dollar saved is a dollar that can go to her or making her life more comfortable. And at 5 euros for one pumpkin latte, Starbucks can freaking forget it. So I think it’ll be a long time before me and Starbucks rekindle our romance. Luckily, this recipe is just as good as the real thing, maybe even better. Because I doubt Starbucks uses actual pumpkin in their version. Enjoy!