I chose these recipes with a few things in mind: simple ingredients you're likely to have on hand, few perishable ingredients, somewhat uncomplicated procedure. I generally have potatoes, kale, onions, and garlic on hand, so I've included recipes with those items of produce. COVID-19 is taking a toll on energy and mental bandwidth for a lot of us, so I'm all for keeping things simple for now! I hope you're all staying safe, sane, and isolated!

Creamy Pesto Pasta

Brown butter basil gnocchi with white wine and sausage

No Knead No Fail Bread

Simple Black Bean Cakes

Spicy Tomato Dal

Creamy Garlic Butter Pasta

Paprika Chicken with White Wine Butter Sauce

Asian Chicken Chard Wraps

Butter Chicken Soup

Red Pepper and Tomato Baked Gnocchi

Turmeric Potato Soup

Kale Chorizo Potato Quiche

Garlic spinach potato pancakes with poached eggs

Indian Butter Chicken

Tomato Sausage Fennel Soup

The post Easy Recipes to Cook During Quarantine is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

     

Happy first day of SPRING! It's felt truly like spring here for the last few days - nearly 70 degrees, sunny skies, everybody on bikes and patios, and Marc and I doing all the yard work we can squeeze into one weekend. #fun? Totally fun. We recently demo'd our entire front yard, installed five massive raised beds, and are preparing to grow all the veg this summer. Maybe the long forgotten garden section of TKP will be revived! Ha!

But let's talk about this salad: it's highly inspired by a salad I made repeatedly last summer from Heidi Swanson's book, Super Natural Every Day. By "highly inspired" I mean I loved her combination of a hearty grain with BERRIES - specifically berries in a vinaigrette. I've made this will various berries (she uses cherries), and most recently thought blackberries would be a winner. Spoiler alert: THEY WERE. When are blackberries not a winner though? (Answer: never.)

The great thing about this recipe is that you can use fresh or frozen blackberries - so you can make it any time of year! Remember last fall when I posted these blackberry pancakes and let you know that 90% of all frozen berries sold in the USA come from Oregon?? That means you're likely eating Oregon berries, no matter where in the USA you are - which is GREAT news because Oregon is pretty darn ideal for growing berries. They pick berries at peak ripeness and freeze them within 24 hours of being picked - so you're really getting fresh (frozen) berries. No need to compromise nutrition or taste! You can learn more from Oregon Berries.

For the rest of this recipe, as I usually say: do whatever you want! Use a different cheese!! I used a salty hard cheese this time, but have loved creamy soft cheeses in the past. Not feeling the kale? Use another, softer green! Not into wild rice? Try quinoa! Or even orzo! Add cherry tomatoes! Add shredded chicken! Add FRESH berries! GO WILD! This is just your starting point off of which to make various delicious (filling) salads all year. You might even try this dressing with raspberries ... !!

Wild Rice Salad with Blackberry Vinaigrette

★★★★★ 5 from 1 reviews

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings

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Description

This hearty, filling wild rice salad is dressed with a blackberry vinaigrette, and full of delicious fresh vegetables.

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Ingredients

Units USM

Dressing

• 1 cup fresh or frozen Blackberries
• ⅓ cup olive oil
• ¼ cup apple cider vinegar
• 1 pinch kosher salt
• ½ tsp fresh ground pepper
• 1 Tbsp fresh marjoram leaves

Salad

• 3 cups broth
• 1 ½ cups wild rice
• 4 cups chopped kale (I prefer lacinato)
• 4 carrots, shaved into ribbons
• 2 cups asparagus (1" segments), uncooked
• ¾ cup crumbled ricotta salata
• 1 cup micro greens
• ½ cup pepitas

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Instructions

1. To prepare the vinaigrette, combine the blackberries, olive oil, vinegar, salt, pepper, and marjoram in a vessel big enough to use an immersion blender in. (Alternatively, use a normal blender). Blend until smooth. Taste and adjust as needed (if you want more tang, add more vinegar, etc.). Set aside.
2. Cook the wild rice in the broth until fully cooked and soft. While the rice is cooking, prepare the remaining vegetables.
3. To cook the asparagus, add them to a hot, non-stick (I used cast iron) pan without oil. Cook on medium-high heat, stirring frequently, until bright green with a few dark charred spots.
4. To assemble the salad, toss all of the remaining ingredients together, along with as much blackberry vinaigrette as you'd like (coat it all!).

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Keywords: wild rice salad with blackberry vinaigrette

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This post is sponsored by Pacific Foods - a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

Cinnamon rolls are one of those things I rarely make, since it usually means making a huge pan of them. I just can't handle eating that many cinnamon rolls in one day, and you KNOW they're best eaten the first day! Enter: small batch cinnamon rolls. I've been wanting to figure this out for a while, and it turns out it's really pretty easy. More than just small-batch, these rolls are also vegan (but without all sorts of crazy ingredients you don't have!)!

The only changes I had to make to make this vegan, based of of my normal cinnamon roll recipe, were to omit the egg, use Pacific Foods Organic Oat Beverage instead of milk, and use coconut oil instead of butter. EASY! Oh also: if you want cream cheese in your frosting (as I always do), get some vegan cream cheese (it's really delicious and not much different than what you're used to!).

I've been making this recipe (to test, ya know!) every weekend for the last month and am REALLY into it. It takes just a few minutes to mix up the little ball of dough and knead it smooth. Let it rise for a couple of hours, then shape (again, quick and easy because it's so small), cut, rise again for 45 minutes, and bake! DONE!

Originally I was going to call this a recipe for two cinnamon rolls … but I kept on accidentally making three. My (two) roommates (husband & brother) don't seem to mind! That said, if you really only want to make two: make sure you roll the dough out in a really thin strip when shaping.

Vegan Small Batch Cinnamon Rolls

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 3 hours 5 minutes
• Total Time: 3 hours 15 minutes
• Yield: 3 rolls

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Description

This small batch recipe yields 2-3 vegan cinnamon rolls without any unusual ingredients. They're light and fluffy, and take about three hours to make.

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Ingredients

Units USM

Dough

• ⅓ cup Pacific Foods Organic Oat Beverage (Original)
• 3 Tbsp sugar
• ½ tsp yeast
• 1 cup flour, divided
• ½ tsp salt
• 2 Tbsp coconut oil, melted

Filling

• ⅓ cup (packed) golden brown sugar
• 2 tsp ground cinnamon
• 2 Tbsp coconut oil

Glaze

• 3 Tbsp vegan cream cheese, room temperature
• 1 tsp Pacific Foods Organic Oat Beverage (Original)
• ½ tsp vanilla extract
• 1+ cup powdered sugar

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Instructions

1. In a very small mixing bowl, heat the oat beverage to 115F (no hotter), then stir in 1 tablespoon sugar before sprinkling the yeast over top. Let the yeast proof for 5 minutes.
2. While the yeast is proofing, whisk together ¾ cup plus 1 tablespoon of the flour, the salt, and remaining 2 tablespoon of sugar.
3. Once the yeast has proofed, add it to the flour mixture along with 2 tablespoon melted coconut oil. Mix to combine (I found my hands to be effective here), then begin kneading. Knead between your hands, or on a countertop, using as little flour as possible - you should not need to use more than 1 (maaaybe 1.5) tablespoon extra during this process.
4. Place the dough into an oiled bowl, cover with plastic wrap and a kitchen towel, and let rise until doubled in size: about 2 hours.
5. When the dough has doubled in size, turn it out onto a lightly floured surface, and roll out into a long, thin rectangle (approximately 4"x12". If it is pulling back too much, let it rest for five minutes before trying again.
6. Pour 2 tablespoon melted coconut oil over the rectangle of dough, and spread it over the surface - leaving 1 cm at one short end dry. Spread the brown sugar and cinnamon evenly over the buttered area, and gently press into the dough. Roll the dough tightly, from the short side, into a log. Press the seam closed.
7. Cut the log in half, or into thirds, taking care not to squish it too much. I use dental floss wrapped around the entire log for this. Place the rolls into a lightly oiled pan, or individual muffin tin wells.
8. Let rise for 45 minutes covered with a kitchen towel.
9. Preheat the oven to 350F, and when the rolls are ready, bake for 20 minutes. The tops should be turning brown, but just barely so. Remove from the oven and let cool just a few minutes before removing from their pan (they will stick if you leave them too long).
10. To make the frosting, use a fork or small whisk to combine the vegan cream cheese, oat beverage, vanilla, and powdered sugar. Stir vigorously until smooth.
11. When the rolls have cooled slightly, liberally spread the frosting over the rolls.

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Keywords: vegan cinnamon rolls, vegan small batch cinnamon rolls, small batch cinnamon rolls

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This post is sponsored by Pacific Foods - a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

Welcome to your new favorite (ridiculously easy) meal: red pepper tomato baked gnocchi. This dish takes almost zero effort. I'm not exaggerating: it's really ridiculously easy, and only has five ingredients. New year new ... fast dinner? Sure. We'll go with that.

I wasn't honestly sure this recipe idea was going to work, but it definitely did! The thing that worried me was this: I didn't cook the gnocchi in water - I cooked it in Pacific Foods Organic Roasted Red Pepper and Tomato Soup. Talk about CREAMY! This soup is phenomenal. Anywho - IT WORKED. The gnocchi soaked the soup right up (I wasn't even using fresh gnocchi - I was using the vacuum packed kind from the dry foods section!), and was absolutely perfect. In true Mary style, I added kale and basil, then topped the whole thing with cheese. So. Easy.

I've made this recipe a few times now, experimenting with various cooking techniques. Originally I thought I'd go for minimal interaction: throw it all together and toss it in the oven. It works, but it takes a little bit longer (bringing the soup up to temperature in the oven takes a while). If you go that route, just make sure you allow more time. I also tried putting the cheese in from the beginning: again, it works, but isn't ideal. Since the soup is still rather soupy at the beginning, some of it gets above the cheese, and it doesn't end up very pretty.

In the end, I settled on this technique: heat the soup on stove, then (again, we have options here) either add the gnocchi and continue to cook on the stove, or add the gnocchi and put it in the oven. Either way, the soup is up to temp so it shouldn't take that long (oven will be slightly slower though!). Use shredded low-moisture mozzarella, applied at the very end, and broiled for just a few minutes (until melted and browning).

Then EAT! And enjoy!

Red Pepper and Tomato Baked Gnocchi

★★★★★ 5 from 4 reviews

• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4-6 servings
• Category: pasta

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Description

This red pepper and tomato baked gnocchi has five ingredients, including kale and basil, and takes minimal effort. You'll have a creamy, melty, delicious pot of gnocchi ready for dinner in no time!

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Ingredients

Units USM

• 4 cups (1 32oz container) Pacific Foods Organic Roasted Red Pepper and Tomato Soup
• 2lbs uncooked gnocchi
• 2 cups chopped kale
• ½ cup chopped fresh basil
• 1 ½ cups shredded low-moisture mozzarella

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Instructions

1. In a medium, oven-safe saucepan over medium heat: bring the soup to a simmer.
2. Add the gnocchi and basil and cook, stirring, for 8-10 minutes (or until fully cooked). It will take longer than the 2-3 minutes on the instructions, since we're not cooking it in water.
3. A few minutes before the gnocchi is done, stir in the kale.
4. When the gnocchi is done, sprinkle the cheese over the top in an even layer. Broil on the top rack for a few minutes, until the cheese is melted and browning (it took my oven 2 minutes).
5. Serve hot!

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Keywords: baked gnocchi, red pepper and tomato gnocchi, baked pasta, gnocchi in soup, pasta in soup

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This post is sponsored by Pacific Foods - a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

I make a version of this soup pretty much all winter long. This particular version is the easiest, quickest version - it comes together SO quickly and painlessly, meaning you can have dinner on the table in no time. Hallelujah for potatoes, spices, and Pacific Foods Organic Beef Broth!

The workflow for this soup goes as follows: sauté onions, then add garlic, then lots of turmeric, chopped potatoes, and broth. That's all (besides salt & pepper) that goes into the soup. Srsly! While the soup is cooking (which goes quickly if you chop your potatoes into small cubes), cook some spicy sausage in a frying pan. By the time it's done, your soup should be too! Just blend up the soup, season to taste, and serve with sausage and greens on top. 

As I mentioned earlier, you can make this soup with a bunch of variations, for example: using butternut squash or sweet potatoes instead of Russets! You could also use vegetable stock and skip the sausage, or maybe replace it with some crispy fried mushrooms! There are endless possibilities, as usual.

Turmeric Potato Soup

★★★★★ 4.5 from 2 reviews

• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: soup

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Description

This simple soup cooks up in less than 30 minutes, packs a flavorful punch, and is easily adaptable to your preferences. Serve it with greens and sausage for a full, hearty meal!

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Ingredients

Units USM

• 1 Tbsp olive oil
• ⅔ cup chopped yellow onion
• 3 garlic cloves
• 2 Tbsp ground turmeric (dry)
• 4 lbs Russet Potatoes, chopped
• 4 cups Pacific Foods Organic Beef Broth
• salt & pepper
• 1 lb spicy sausage (for garnish)
• 1 cup microgreens (for garnish)

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Instructions

1. Heat a large soup pot over medium heat. Add the olive oil, then the onion.
2. Cook, stirring, until the onion begins to soften.
3. Add the garlic gloves (I leave mine whole, since I'll be cooking them for a while, and then blending) and turmeric. Stir and scrape the bottom of the pan for 30 seconds to cook the turmeric.
4. Add the chopped potatoes and stir to cover in turmeric, then add the broth and ½ teaspoon salt. Bring to a simmer and let cook until the potatoes are tender, about 20 minutes.
5. While the soup is simmering, cook your sausage. Set aside when done.
6. When your potatoes are tender, add a 1 teaspoon fresh ground black pepper, then blend the soup until smooth. Taste, and season with more salt and pepper as needed.
7. Serve topped with sausage and microgreens, and perhaps alongside some fresh baked bread.

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Keywords: turmeric soup, turmeric potato soup, sausage,

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I'm at the point of wedding planning (less than 2 weeks out!) where I'm having wedding stress dreams. Oy. Last night I dreamt that it was one hour before the ceremony, but I hadn't figured out the backdrop NOR HAD I SHOWERED IN DAYS. Yeah. Good luck making all of that happen in the hour before the ceremony. I'm not sure how that scenario panned out, but I'm hoping the real deal goes a lot smoother! It's only family, after all, so hopefully they'll understand if we do hit any bumps in the road!

Despite the weird dreams, this week has been going well thanks to this kale chickpea salad with creamy miso dressing. I made a big batch on Sunday and have been loving my leftovers (hot or cold!) for lunch the last few days. It has tons of kale, but is hearty and filling with the fingerling potatoes and chickpeas. I used Pacific Foods Organic Mushroom Broth both to cook the chickpeas AND in the creamy miso dressing, so there's a wonderful depth of flavor all around. I'm not including it in the recipe, but I will admit: I've added cheese to this a few times. I had manchego on hand, so I just crumbled some in and found it to be DELIGHTFUL!

It's hard to believe that Thanksgiving is NEXT WEEK, but ... it is. Here we go! Hope you all have a lovely holiday — I might be MIA for a few weeks here, but I'm sure you can catch me on Instagram. xoxo

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Kale Chickpea Salad with Creamy Miso Dressing

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings

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Description

This hearty salad has chickpeas cooked in mushroom broth, kale, fingerling potatoes, pepitas, fennel, and a creamy miso dressing.

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Ingredients

Units USM

• ¾ cup uncooked chickpeas
• 3 cups Pacific Foods Organic Mushroom Broth
• 2 lbs fingerling potatoes
• 1 tsp olive oil
• salt & pepper
• 6 cups torn kale
• ½ cup pepitas (roasted pumpkin seeds)
• 1 Tbsp fennel seeds
• 2 pears

Dressing

• 3 Tbsp white miso paste
• 1 Tbsp lemon juice
• ⅛ cup mirin
• 1 Tbsp fresh ginger, grated
• ¼ cup Pacific Foods Organic Mushroom Broth
• ¼ cup olive oil
• salt & pepper

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Instructions

1. Soak the chickpeas in water, covering by 2-3", for at least 8 hours. After they've soaked, drain and rinse. Add to a small pot with the 3 cups of Pacific Foods Organic Mushroom Broth and cook for 40-50 minutes, or until tender.
2. While the chickpeas are cooking, preheat the oven to 425F. Cut the fingerling potatoes into small pieces, toss in olive oil, salt, and pepper. Spread in a single layer on a baking sheet and cook until fork-tender and slightly browned.
3. When the chickpeas and potatoes are just about done, steam the kale for just a few minutes — it should be bright green and still have some structure, rather than totally wilting. Remove from the steaming pot immediately.
4. To make the dressing, use a blender or immersion stick to blend together all of the dressing ingredients. Add salt and pepper to taste.
5. Combine all of the ingredients in a large salad bowl and toss to combine. Garnish with sliced pears. Serve warm, or cold!

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Keywords: kale chickpea salad, kale chickpea salad with creamy miso dressing

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I know cranberry and turkey sandwiches are a thing after Thanksgiving, but as someone who doesn't love turkey I propose we move to cranberry pork sandwiches. Are ya with me? Who doesn't love pulled pork? Pork shoulder + slow cooker = tasty, melty, delicious meal with minimal effort.

This sandwich has a few key components. First, clearly, the cranberry pork. I threw fresh cranberries and a big ol' pork shoulder in the slow cooker (along with some other goodies) and let it cook slowly through the day. By the end of the day it was easy to shred with forks and put on this sandwich! So so tasty. Second, apple fennel slaw. Oh. My. Goodness. I didn't even think I liked cole slaw until I made this! Even better: you can make it ahead of time! Third: quick cranberry sauce. I just simmered my extra cranberries on the stove with a tiny bit of water and sugar for a quick cranberry sauce – easy, fast, and a great addition to the sandwich.

Last and certainly not least – because you cannot have a sandwich or a slider without the bread — Dave's Killer Bread Rock ‘N’ Rolls®! These limited-edition rolls are so soft. I ended up eating a lot of them plain (or with butter!), to be honest, because I loved the texture so much! Along side that amazing light texture, they pack a punch with 8 grams of whole grains per serving. They're made with real, organic sweet potato and a sprinkle of cinnamon spice. They don't use any weird additives, dough fillers, artificial preservatives, or high fructose corn syrup (YAY!). As if you needed any more convincing: they're certified USDA organic, Non-GMO, and vegan!

What are your go-to post-Thanksgiving meals?

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Cranberry Pulled Pork Sliders with Apple Fennel Slaw

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 4-6 servings

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Description

Slow cooker cranberry pulled pork sliders are topped with a tasty apple fennel slaw for a delicious fall sandwich!

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Ingredients

Units USM

Pulled Pork

• 2lb pork shoulder
• ½ tsp each salt & pepper
• 6oz fresh cranberries
• 1 tsp worcestershire sauce
• ⅛ cup apple cider vinegar
• ⅛ cup broth (I used chicken, but you could use veggie or other)
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1” ginger root, minced
• ⅓ cup brown sugar

Apple Fennel Slaw

• 1 green apple
• ½ of a small Napa cabbage
• 1 fresh fennel bulb
• ¼ cup olive oil
• ⅛ cup white wine vinegar
• 1 Tbsp lemon juice
• salt & pepper

Quick Cranberry Sauce

• 1 cup fresh cranberries
• 1 Tbsp water
• ⅛ cup sugar

Assembly

• Dave's Killer Bread Organic Sweet Potato Rock ‘N’ Rolls®
• arugula

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Instructions

1. Lightly rub the salt & pepper evenly around the pork shoulder. Add it, along with the remaining pork shoulder ingredients, to your slow cooker. Cook on low for 8 hours
2. To make the slaw, slice the apple, cabbage, and fennel in the thinnest slices you can manage (especially the fennel). In a separate bowl, whisk together the olive oil, vinegar, lemon juice, and about ¼ each salt & pepper. Combine with the sliced apple, cabbage, and fennel. Toss to combine.
3. For the quick cranberry sauce, combine all of the ingredients in a small saucepan. Cook over medium-low heat, stirring and squishing the cranberries as they soften. Once thickened (10-15 minutes), taste and add more sugar if needed.
4. When the pork is done use two forks to shred it in the crock pot (or you may remove it, but then put it back and mix with the juices!).
5. To assemble the sliders, layer a small handful of arugula, pork, slaw, and cranberry sauce on a Dave's Killer Bread Organic Sweet Potato Rock n' Roll.

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Keywords: cranberry pulled pork sliders

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Sooooo now that Halloween is over, we can get on to cookie season, right!? I thinks so! I'm not the kind of person who puts up my Christmas lights on November 1st (although tbh I have no problem with that), but I am totally the kind of person who thinks eating cookies all winter is 100% acceptable. So here we go!

These cookies are very similar to my brown butter snickerdoodles — I based the recipe off of that one, but added cinnamon and pecans, put them in bar form, and didn't roll them in extra sugar/cinnamon. They also remind me a bit of soft toffee cookies — which are basically SUPER heavy on the cinnamon, and have pecans on top. Let's call them a baby between the two recipes — they're soft, have browned butter (hellloooo nutty flavor!), lots of cinnamon, and delicious pecans throughout and on top.

I made these in an 8x8" pan, and they were quite thick. Next time, I'd try them in an 8x11 pan (and bake for less time!) for a slightly thinner bar.

Have a great cookie season!!!

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Cinnamon Pecan Cookie Bars

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 15 cookies

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Description

Cinnamon pecan cookie bars have browned butter, lots of cinnamon, and pecans. They're similar to a snickerdoodle, plus the nuts!

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Ingredients

Units USM

• 1 cup unsalted butter
• 2 ½ cups all purpose flour
• 1 ½ tsp baking powder
• 2 Tbsp cinnamon
• ½ tsp of salt
• ¾ cup packed dark brown sugar
• ¾ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ cups pecans, chopped

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Instructions

1. Preheat the oven to 350F.
2. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won’t continue to cook. Let the butter cool for 5-10 minutes before proceeding.
3. In medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside.
4. Once the butter has cooled slightly, mix it together with the two sugars. Add the eggs, one at a time, whisking to fully incorporate, then add the vanilla and mix again. Combine the wet and dry ingredients and fold together until homogenous. Fold in ⅔ of the pecans.
5. Lightly butter an 8x8" or larger baking pan, and line with parchment.
6. Press the dough into the pan until flat, then gently press in the remaining pecans.
7. Bake for 30-35 minutes, or until the edges look set and the top is matte.*
8. Let cool slightly before removing from the pan to cut.

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Notes

*Baking time here is pretty subjective. You can bake less for a gooey cookie (especially in the middle), or more for a drier cookie. Either way, the edges will be more done than the middle.

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I know this sounds weird. 100% fully aware. Pumpkin + chorizo IN LASAGNA!? Yeaaah... I'm not sure how we got here, other than sometimes my brain says "oOoh try this!" and I listen. Tbh, this was freaking delicious. You all know I love chorizo, and I admit that chorizo flavor kind of dominates any dish it's in, so this lasagna is basically a chorizo show. You can totally taste the pumpkin in there, but I intentionally left out other spices because I thought it'd be pointless.

ALSO, would you believe that this is the FIRST lasagna (and only) I've ever made!? I'm kind of hooked now — I definitely see the allure. And love the end-product. Maybe I'll go for a more traditional one soon... maybe! Anybody have favorite lasagna flavor combos to share?

Have a wonderful weekend!

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Pumpkin Chorizo Lasagna

★★★★★ 5 from 3 reviews

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8-10 servings

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Description

This pumpkin chorizo lasagna comes together quickly with pumpkin puree and ground chorizo. Baked to perfection with three types of cheese, it's a dinner the whole family will love!

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Ingredients

Units USM

• 1 lb ground chorizo
• ⅔ cup chopped yellow onion
• 9-12 lasagna noodles
• 1 tsp olive oil
• salt & pepper
• 4 cups pumpkin puree
• 2 cups whole-milk ricotta
• 2 cups shredded low-moisture mozzarella
• ½ cup shredded parmesan

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Instructions

1. Preheat the oven to 375F.
2. In a large skillet over medium-high heat, cook the ground chorizo. Break it apart with a spatula as it cooks. After a few minutes, add the onion.*
3. While the chorizo is cooking, bring a large pot of water to a boil. When hot, add salt and then lasagna noodles. Cook until al dente, drain, lightly coat with olive oil, and set aside.
4. When the chorizo is cooked through, add the pumpkin. Stir together and bring to a simmer. Let cook for 5 minutes. Taste, and add salt and pepper as needed.
5. In a 9x12" baking dish, add a thin layer of the sauce. Spread it to cover the entire bottom of the dish.
6. Add a single layer of noodles, then ⅓ of the remaining sauce, half of the ricotta, and ⅓ of the mozzarella. Repeat. Add the final layer of noodles, remaining sauce, and all of the remaining cheese (there shouldn't be any ricotta in this layer).**
7. Cover with foil, and bake for 30 minutes or until everything is bubbling. Remove the foil, and bake for another 15 minutes (or until the cheese on top is browning). If you're in a hurry, you could just broil it for a few minutes (be careful and watch closely!).
8. Serve hot!

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Notes

*The chorizo I buy has large chunks of fresh garlic in it, so I didn't add any to this recipe. If your chorizo doesn't have garlic, I'd add a few (pressed/minced) cloves at this point.

**The layering is really up to you — I opted not to have ricotta in my top layer, but you totally could! You could also end with noodles immediately topped with cheese (e.g. no sauce on top).

Keywords: pumpkin chorizo lasagna recipe, chorizo lasagna recipe, pumpkin lasagna recipe

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This post is sponsored by the Oregon Raspberry & Blackberry Commission. Thank you for supporting those who keep The Kitchen Paper up and running!

I haven't really announced this anywhere, officially, but the backstory to this recipe requires a little bit of an announcement: I'm getting married! In like ... 4.5 weeks ... SO SOON! I KNOW! I'm very excited, obviously, but am really only telling you this because of the pancakes. These pancakes are, definitely, the best pancakes I have on this site, and we all need to thank Marc for that. More than 3 years ago, shortly after we started dating, he made me these pancakes. He'd been talking a big game about how great they were, blah blah blah, and I thought he was probably over-selling them — but he was right! He's a master pancake maker, and this recipe (tweaked a bit here, but just as good!) is a winner. I wish I knew where it was from (he has an old photo of an old newspaper cutout!), but I don't.

But more about the pancakes: I added blackberries to these buckwheat pancakes because, you might remember, I worked with the Oregon Raspberry & Blackberry Commission throughout Feast — and looooved all of the dishes chef's came up with using Oregon Berries! Did you know that more than 90% of the frozen berries sold in the USA come from Oregon? THAT'S INSANE! And awesome. Very proud of my state right now (because you KNOW how I feel about berries!).

For those of you who weren't at Feast this year, here are all the ways Oregon Berries were used at Feast this year:

• Media Brunch: Chef Vitaly Paley of the Heathman Hotel - Assorted Jams
• 80s vs 90s: Chef Kate McMillin of Lauretta Jeans in partnership with New Seasons Market: Pie Cones with Raspberry Jam
• Grand Tasting Day 1: Chef Kyle Rourke and Chef Thomas Dunklin of The Waiting Room: The Savory: double smoked bacon rillette, marionberry gastrique, corn cake The Sweet: white chocolate cremeux, raspberry cream, oatmeal streusel
• Grand Tasting Day 2: Chef Joris Barbaray of Bergerac Bistro: The Savory: Duck rillette with blackberry and red wine sauce, The Sweet: Chocolate pots with blackberry compote
• Grand Tasting: Chef Annie Portlock of Annie's Pies: Oregon Berry Oatmeal Cookie Bites
• Grand Tasting: Hestan Cookware (DIY Crepe Station): Berries & Cream and the PDX Dream featuring Oregon Marionberry Compote
• Night Market: Chef Chris Bailey of Portland Mercado: Tlayuda de Jardín with Marionberry Sauce
• Smoked: Chef Maylin Chavez of Olympia Oyster Bar: Grilled Oysters with Charred Berry Salsa and Cactus
• Picnic AF: Ashley Rodriguez (Not Without Salt, Seattle) and Danielle Firle (Secret Supper, Portland): Fresh Oregon Raspberries
• Pie Goals: Lauren Ko (Loko Kitchen, Seattle) and Michelle Lopez (Hummingbird High, Portland): Oregon Marionberry Pie

My personal favorite was at Smoked — grilled oysters with charred berry salsa and cactus! OMG. So so so tasty.

Back to pancakes: These pancakes have an assortment of flour in them for a really complex flavor. I used white, wheat, buckwheat, and oat. You could sub out any of those (especially the oat, which is a tiny amount just for a little texture/flavor) for a flour you prefer! I kept these on the not-too-sweet side, so if you enjoy a really sweet pancake: add more sugar. As for the berries: Would you believe me if I told you I used frozen berries!? I totally did. I just kept them in the freezer until right before I started cooking the pancakes, chopped them up, and sprinkled them onto each pancake rather than mixing them into the batter. Voila! Perfect berry pancakes all year round.

I also happen to know that these do really well frozen, then popped into the toaster for a quick reheat before work... FYI ;P

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Blackberry Buckwheat Pancakes

• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 2-3 servings
• Category: breakfast

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Description

These blackberry buckwheat pancakes have four flours, giving them a complex depth and rich flavor. They have frozen blackberries, making them easy to enjoy all year round!

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Ingredients

Units USM

• ⅔ cup whole wheat flour
• ⅓ cup all purpose flour
• ⅓ cup buckwheat flour
• 1 Tbsp oat flour
• 3 tsp white sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ¼ cups buttermilk
• 2 eggs
• 1 Tbsp melted butter
• 1 tsp vanilla
• 2 cups frozen blackberries, coarsely chopped
• extra butter for the griddle
• maple syrup for serving

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Instructions

1. In a mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Set aside.
2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
3. Combine the wet and dry ingredients, mixing until almost smooth (but still a little lumpy).
4. Heat a skillet or griddle on medium-high heat. Melt a tiny bit of butter, then pour ⅓ cup of batter onto the hot griddle. Immediately scatter a small handful of berries on top of the uncooked pancake.
5. When the edges of the pancake are dry, and bubbles are holding their shape in the middle of the pancake, flip and cook for another minute on the other side.
6. Repeat with all of the batter, and serve warm with maple syrup and other pancake toppings (yogurt, bee pollen, peanut butter, butter, etc.).

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Keywords: blackberry buckwheat pancakes, blackberry pancakes, blackberry pancake recipe, buckwheat pancake recipe

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