I challenged myself to order take-out less this year. I love to cook but I also love to wait for someone else to bring me my food! With convenience being a large part of what motivates me in this life, stocking the fridge with ingredients that I can cook intuitively is important. In January, I focused on doing just that, and it definitely paid off! It was hard to narrow down this month’s recipe roundup to only five recipes… one of which is my own! I hope you enjoy them as much as we did.
Creamy Cauliflower Pasta
This recipe was loosely based on a recipe I read in Nigel Slater’s A Cook’s Book. I’m a wing-it type cook so the instructions below are approximate. Feel free to tweak them accordingly as you cook, based on your personal taste!
Medium head cauliflower, cut into small pieces
2 tbsp butter
1 clove garlic, thinly sliced
7 oz small pasta (any size/shape similar to penne)
¾ cup heavy cream
2 tbsp grainy mustard
1 ½ cups grated Parmesan
Toasted breadcrumbs and parsley, both to taste
Melt the butter over medium heat in a large sauté pan, then add cauliflower. Sauté until brown spots appear, then add sliced garlic. Cook until everything is softened and the garlic looks brown at the edges. Cook your pasta. Season the cauliflower with salt, add cream, and let it thicken a bit. Stir in mustard. Save a cup of pasta water, then drain the pasta and stir it into the creamy cauliflower. Add Parmesan, then pour a bit of pasta water on top and mix until the cheese melts. Crack a ton of pepper on top. Add breadcrumbs and parsley.
Matar Paneer from Indian-ish
I made this matar paneer recipe—from Priya Krishna’s cookbook, Indian-ish—for our January cookbook club and it was so satisfying. I had no idea how easy it would be to make the complex flavors of my favorite Indian dish at home. I’ve been cooking from this cookbook for a while now and I love love love it.
Rice Noodle Salad
At one point this month, I found myself craving something that reminded me of warmer seasons. I landed on this cold rice noodle salad! It was light, filling, and super flavorful all at once.
Cheese Fondue from Alpine Cooking
I made this recipe for a recent outdoor gathering with a proper fondue pot and everything! It was so cheesy and also tangy and bright. I highly recommend the Alpine Cooking cookbook as a whole. It’s part travel guide and part culinary adventure.
Denver Chocolate Sheet Cake
This is an epic chocolate cake recipe that reminds me of the one my college boyfriend’s grandma made. I made it without nuts and it was so delicious.
Editor’s Note: This article contains affiliate links. Wit & Delight uses affiliate links as a source for revenue to fund operations of the business and to be less dependent on branded content. Wit & Delight stands behind all product recommendations. Still have questions about these links or our process? Feel free to email us.
BY Kate Arends - January 31, 2022
Thank you for being here. For being open to enjoying life’s simple pleasures and looking inward to understand yourself, your neighbors, and your fellow humans! I’m looking forward to chatting with you.