This is a new series I’m excited to get started with. While I do cook from books a great deal, I also save a lot of recipes that I find online. Each month, I’ll be sharing what I’ve cooked from around the internet – successes, failures and everything in between.
Here’s what recipes I tried in June:
Chickpea Harissa Soup from NYT Cooking
You might be thinking really? A soup to start off June? Yes, really. We had a week straight of rain here in NYC. The beginning of June wasn’t pretty.
Thankfully, this soup got us through the first week. It is as quick and easy as the recipe claims!
I added sweet potatoes and some barley for bulk, and added a full two tablespoons of honey. It really helped cut through the spice of the harissa.
I also garnished it with a dollop of yogurt and a sprinkling of chopped scallions and parsley. It was absolutely delicious, and going into my regular rotation.
Mango Ginger Rice Bowl from Love & Lemons
This recipe definitely lifted me out of a lunch slump! It was just perfect for weekday lunches.
I made it with coconut rice, and added some avocado and chopped greens. I also left out the pickled ginger, mostly because I didn’t feel like buying some.
The recipe, doubled, fed the two of us for 4 days!
Black Bean Sweet Potato Enchiladas from Cookie & Kate
This is a recipe I’ve made many times before.
I left out all the cheese – sad, I know, but my partner really doesn’t care for melted cheese of any kind (and I promise I’m talking about a grown man, and not a five year old)!
I also had some chopped greens leftover from the mango ginger rice bowls, so I sauteed the rest with onion and added it to the enchiladas. I poured some Trader Joe’s Salsa Verde on top, and voila!
I wanted to love this recipe. It seemed so simple, yet dressed up for a weeknight dinner! Sadly, it was a bit disappointing.
I felt like the dijon/orange juice dressing competed with the pesto on the chicken, and 20-25 minutes in the oven was definitely too long for the size chicken breasts I had. I took them out after 15 minutes in the oven, and they were still over cooked.
Give it a try, though. You may be more skilled than I am with parchment packets – this was a first attempt for me.
Thai Chicken Buddha Bowls from Damn Delicious
I think I’m late to the game on Damn Delicious. I’ve only just started discovering how good Chungah’s recipes are! I really got into it this month, trying at least three of her recipes.
I made it with brown rice, instead of farro, and substituted siracha since I was all out of sambal oelek. It was still delicious.
I did, however, make a slightly more complex peanut sauce, instead of the one included with the recipe. Garnished with chopped cashews, scallions and parsley, this recipe was definitely part of my lunch sprint this month.
Zucchini Corn Chowder from Damn Delicious
This was another rainy day soup from the beginning of June. It was like eating summer, though. This was a great, healthy version of chowder that I’ll definitely turn to again and again. I also like that she has a few different versions, too.
I cooked up the bacon bits first. I then cooked the veggies in the bacon fat, rather than removing it and adding butter (because, YUM). Trader Joe’s Mirepoix is so handy for recipes like this!
We only had skim milk at the time, and I didn’t mind the result. Again, I highly recommend giving this recipe a try! I’m already thinking about when I can make it again.
Zucchini Fries from Damn Delicious
And lastly, I made these as a side to go with some quick veggie burgers I threw together one night after work. They were a nice alternative to the sweet potato fries I’d normally bake.
I made them pretty much as the recipe calls for. Chungah’s four zucchinis must have been quite small! I used one large zucchini from my CSA box, and I had to beat an extra egg and mix in a bit more panko to get everything coated.
They were nice a crispy, with just the right amount of saltiness.
And that’s everything from June! July is a crazy busy month, so I’ll definitely be on the hunt for quick and healthy recipes.