Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette

Another recipe I saw a picture of, thought it looked and sounded really good, and realized I had everything I needed to make it so I got right on it.

Notes:

• I used brown rice instead of white and shredded cabbage instead of cucumber because it's what I had on hand.
  

Verdict: Absolutely wonderful. The ginger scallion sauce reminds me of a condiment at a restaurant I have been sorely missing. I would love to make this again the next time I find myself with fresh ginger.

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RECIPE: Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette (Smitten Kitchen)

Asparagus Galette

When Smitten Kitchen announced this springtime variant of the winter squash galette I love so much, I had to give it a try. The asparagus smelled faintly of green tea while I chopped it, which was weird but nice.

Notes:

• I used Artigiano Classico cheese because it was in my fridge already and it has a similar texture and flavor (slightly sweet and nutty) to the types suggested in the recipe.
• My bunch of asparagus yielded about 3.5 cups after trimming and chopping.
• I skipped the egg wash on the crust because I was lazy.
  

Verdict: I liked it a lot! It's kind of labor intensive (about an hour of active work) but worth it. I was a little skeptical of the lemon in the asparagus but I think it was just the right amount.

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RECIPE: Spring Asparagus Galette (Smitten Kitchen)

Oatmeal Pancakes

Once I was finished with college in the late 2000s and finally had a significant amount of time to pursue my hobbies, I got heavily into cooking. I don't remember how I got there but I found the blog Orangette, Molly Wizenberg, and her book A Homemade Life. It introduced me to several staple recipes, including this one for oatmeal pancakes. I liked it so much I made them for my parents once, and it has now become a favorite among my whole family. I liked pancakes as a kid (especially chocolate chip pancakes!) but didn't really make them once I got out on my own because I didn't think they were very healthy. The oatmeal in these satisfies my need for pancakes to be more healthy and it honestly makes them taste way better too. Paired with real maple syrup and some fruit on the side (and maybe some bacon or a sausage link or two), they're one of my favorite breakfasts.

Notes:

• I usually make it with half the butter it calls for, and my mom has left it out entirely before with no ill effects cooking-wise, though it might taste a little different.
• I usually have milk but not buttermilk on hand, and it's easy to make a substitute (1 tbsp lemon juice or white vinegar + enough milk to make 1 cup, mix and let stand for 10 min to thicken slightly). I have also thinned out Greek yogurt with water in a pinch. My mom has made it with buttermilk powder + water.

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RECIPE: Oatmeal Pancakes (Orangette)

Chicken, Leek, and Rice Soup

Another cozy looking recipe I had to try as soon as I saw it.

Notes:

• Jasmine rice is my favorite kind to use in this soup.
• I've come to use a little more rice than the recipe calls for (2/3 cup instead of 1/2 cup).
• I've used chicken breast instead of thighs in the soup and it still tastes great.
  

Verdict: Comforting and delicious. I've made it multiple times already and will keep this around for when we want a variation on our regular chicken soup.

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RECIPE: Chicken, Leek, and Rice Soup (Smitten Kitchen)

Chocolate Cherry Cake

I had wanted to make this for Valentine's Day but didn't get to it until March. Oops. But it was no less welcome!

Notes:

• I baked the cake in an 8x8 inch square pan, cut it in half, then split each half to get the four layers of cake. This was a really nice size for two people.
  
• I filled the split layers with sour cherry jam, then stacked the sandwiches together and stuck them together with the chocolate frosting. There was *just* enough frosting to cover the entire cake. I would make more frosting next time if I knew I were going to do anything other than a single sheet of cake.
  

Verdict: I thoroughly enjoyed this cake and was sad when it was gone. This is officially my new favorite chocolate frosting. The melted unsweetened chocolate gives it a very rich, intense chocolate flavor that we absolutely loved.

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RECIPE: The 'I Want Chocolate Cake' Cake (Smitten Kitchen)

Baked Feta with Tomatoes and Chickpeas

This looked really comforting and delicious when it scrolled by recently, so I gave it a try.

Notes:

• I used Korean red pepper flakes instead of a fresh chili pepper because it's what I had on hand.
  

Verdict: We really liked it! (My partner actually asked to have the leftovers -- that's how you know he *really* likes something.) We have made it again since this first time and had it with pasta instead of chickpeas, which was also good. I will be keeping this recipe around for a good, quick vegetarian meal.

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RECIPE: Baked Feta with Tomatoes and Chickpeas (Smitten Kitchen)

Cherry Oatmeal Bars

I made this to use up some cherry jam that was kicking around in the freezer for a long time -- I put too much fruit in it so it didn't set properly, and it sounded like it would work for the cherry filling in this recipe.

Notes:

• I halved the recipe and baked it in an 8x8 baking dish.

Verdict: I don't know that I'd go out of my way to make these again (mostly because I usually don't have sour cherries on hand) but they did taste all right.

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RECIPE: Cherry Oatmeal Bars (Two Peas and Their Pod)