I cooked a bit less in February, not only because it’s a shorter month, but it was really cold in Minnesota, and I was grouchy. Also, I tried a ridiculous number of new recipes in January.
Reminder that the recipes I share in each month’s post represent the NEW things I’ve made. I often reuse recipes from older cooking posts, prepare regular standbys (which my kids complain about, but also complain about anything new), and I try recipes I didn’t end up liking and therefore won’t share here.
The recipes worth sharing are linked below.
Slow-Roasted Miso Salmon from The Kitchn: I had a big tub of miso from January so I’ve been finding ways to use it. This recipe was good, but I’d use less brown sugar next time.
Easy Green Curry with Chicken Bell Pepper and Sugar Snap Peas from Epicurious: This was a good base for any green curry dish. I liked the recipe as is, but I’d probably add broccoli next time and use less snap peas. It needed more salt than the recipe suggested.
Simple Ribollita from Bon Appetit: My friend Mika told me about this recipe. I did it without the bread, but definitely use the parmesan rind in the cooking process as instructed because it added tons of flavor. We ate this for several days.
Roasted Cauliflower Soup from Love and Lemons: One of the best cauliflower soups I’ve made. Another good use for the leftover miso.
Baked Feta with Tomatoes and Chickpeas from Smitten Kitchen: I have not done the Tik Tok version of this with pasta, but I did make this chickpea version three times in February. Yes, three! The leftovers were great for days. I used it for breakfast a lot, putting a serving in a bowl and topping with a fried egg. Delish.
Baked Chicken with Garlic and Dijon from Natasha’s Kitchen: My whole family loved the flavor here. Me too! I used all types of chicken pieces and made this one for Shabbat a few weeks in a row. I will probably make it again this week.
Roasted Radishes from Jennifer Fisher: This was a surprisingly good side dish. I thought I’d roasted just about everything in my day, but never radishes. I’d make these again for sure.
All past cooking posts are here.
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6 Responses
Roasted radishes and sautéed radishes are delicious and so rarely done.
You need to write a cookbook! I still think about your satay chicken skewers and peanut sauce.
The last three recipes sound delish! Thanks for the recommends.
Let me know what you end up making!
Hi Nina!
Where do you purchase your feta? Or, what brand is it? I’m a feta snob and I’m curious. Happy Pesach!
I’m not picky! In the past few months as I’ve been making the dish, I grab whatever I can in a block (not crumbles). For salads, I do like the feta at costco. Trader Joe’s has a great Israeli feta, but I wouldn’t use that one in the chickpea dish, personally.