Chicken Paprikash

 

I made this as a way to keep using the fresh paprika I bought for the vegetarian stew from Sophie. This dish is actually quite similar to hers but it has chicken in it.

Notes:

• I used fresh paprika (Edes Anna) because I had it. I used the same amount as dried but I really think I should have used more. I also really liked the addition of smoked paprika that I sprinkled on the bowls of leftovers.
• I used 6 bone-in, skin-on chicken thighs.
  
• Don't skip the sour cream! In my final bowl of it before it was gone I mixed in some plain yogurt, and it majorly improved the final flavor of the dish.
  
• I wasn't a huge fan of the final texture of the chicken skin (for me, if it's not crispy I don't really want it) so I removed it before serving. I also removed the bones from the chicken while I was at it, for easier eating.
  
• I left the tomato out and didn't miss it.
  

Verdict: I want to make it again now that I know a little better how I like it. Husband really liked it, too.

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RECIPE: Chicken Paprikash (New York Times)

Lemon Poppy Seed Muffins

Another thing I like to make periodically but never remember which recipe I used. Dear future me: you liked this recipe.

Verdict: I liked these a lot! The glaze unfortunately melted into them after I covered them, but I liked their texture a lot.

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RECIPE: Lemon Poppy Seed Muffins (Two Peas and Their Pod)

Japanese Beef Curry

I am perfectly happy with the boxed version of Japanese curry but because we're trying to limit trips to the store lately, I decided to try making the roux from scratch! Because of this, I also just made do with a bunch of things I already had than going out to buy everything the recipe asked for.

Notes:

• I made the roux from the Just One Cookbook recipe.
• I sliced my beef really thin and added it right at the end rather than browning it at the beginning. 
• I used 1/4 tsp powdered ginger instead of fresh.
  
• I omitted the mushrooms because I didn't have any and don't like them in this style of curry.
  
• I didn't have tomato paste and don't like using ketchup in cooking, so I chopped a fresh tomato and cooked it down in the pot instead.
• Instead of beef broth, I used vegetable stock and water, and added a beef bouillon cube (again, because this is what I had in my house at the time).
  

Verdict: I wish it were a little bit thicker, but I really enjoyed that the spices were more flavorful in this version and feel good that there's no palm oil in my homemade version. I would definitely consider making it again.

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RECIPE: Japanese Beef Curry (Just One Cookbook)

Apple Crisp

What do you make when you want apple pie but don't want the work of an apple pie? Apple crisp! I have used a number of recipes in the past, but keep coming back to this one. It's got oatmeal in the topping and the topping is not too thick.

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RECIPE: Apple Crisp (Simply Recipes)

Acorn Squash with Herbs and Parmesan

I was recently introduced to Carnival squash, which is a lot like acorn squash but is a little sweeter and colored differently on the outside. But since I haven't eaten acorn squash much either, I went looking for recipes to make with it, and settled on this.

Notes:

• I used olive oil instead of ghee/butter.
  
• The second time I made it, the skin took on a really unappetizing texture (might depend on how fresh/large your squash is; this one was kind of big and had a more stringy texture compared to the one I used the first time). I peeled the cooked slices, threw away the skins and mashed the flesh to eat instead. Yum.
  

Verdict: I loved it and would absolutely make it again.

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RECIPE: Herb-Roasted Parmesan Acorn Squash

Lentil Soup

I was never all that interested in eating lentils for most of my life, but one day we had a bunch of leftover lentil soup at the restaurant I once worked at, and they were asking around if anyone wanted to take it home so they didn't have to throw it away. I decided to take some and try it, and to my surprise, I really liked it. I have used a couple of different recipes since then to make it at home, but lost those, so I decided to try this one.

Notes:

• I don't like greens in soup so I left them out.
• I don't blend a portion of the soup because I like the texture as it is.
  

Verdict: I've made this several times since the original post, so you could say I really like it. Healthy, hearty, warm, and filling.

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RECIPE: Lentil Soup (Cookie and Kate)

Seafoam Cupcakes with Chocolate Seashells

I made these for my spread for a marine themed virtual tea party. They are yellow cupcakes with blue-tinted vanilla buttercream frosting, decorated with pearl sprinkles and white chocolate seashells. I made these yellow cupcakes once on a whim about four years ago and they made quite the impression on me (and apparently everyone else at the housewarming party I brought them to -- they were gone by the time one of the hosts went to grab one!). I am normally pretty skeptical of recipes with superlatives in the title but they are truly delicious. Unfortunately I filled the cups a little too full and they overflowed and stuck together so the edges are ragged, but they were for myself and they tasted really good, so meh. I got the more important part right. Plus it kind of works if you think of the cake as sand :)

I tinted the frosting a very light blue (about 5-6 drops) and piped it on the cupcakes to visually simulate crashing waves. I melted white chocolate chips, swirled in a couple of drops of blue food coloring, filled seashell shaped silicone molds with the chocolate, and put them in the refrigerator to harden. I used these and some pearl sprinkles to decorate the tops of the cupcakes.

Verdict: They are simple and definitely on the sugary side for me (whee piles of frosting), but I enjoyed them a lot. I shared them with my partner and gave some to a couple of friends, and everyone else really enjoyed the cupcakes too. Definitely have some go-to recipes now. :D

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RECIPES:
Cake: The Perfect Yellow Cupcake (Food Network)
Frosting: Buttercream Frosting (Savory Sweet Life)