Homemade-ish: Recipes and Cooking Tips That Keep It Real by Lauren McDuffie

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  • Citrus crunch doughnuts

    Citrus crunch doughnuts

    from Homemade-ish: Recipes and Cooking Tips That Keep It Real Homemade-ish by Lauren McDuffie

    • Categories: Fried doughs; Sauces, general; Quick / easy; Breakfast / brunch
    • Ingredients: granulated sugar; navel oranges; vegetable oil; canned biscuit dough; lemon curd; sour cream
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Notes about this book

  • averythingcooks on January 22, 2025

    The Ugly Dumpling [pg 168]: As written we found the meat mixture a bit salty so I countered that with a shot of honey, chopped pickled peppadews & a handful of frozen peas and we really liked the result. We ate this with our favourite thin noodles topped with scallions & cashews with coleslaw on the side. This is an idea worth repeating and I would play around with different vegetable add-ins...broccoli, spinach, sweet peppers, cabbage would all be good.

  • averythingcooks on January 09, 2025

    Italian Wedding Soup with Roasted Garlic Chicken Broth [pg 74]: This made a very good 1 bowl dinner. I made my own meatballs, stuffing them with the mozzarella as directed and while I don't have the exact store bought stock called for, I do have homemade chicken broth & roasted garlic in my freezer. I used frozen spinach and added some diced cubanelles + a jar-emptying scoop of sun dried tomato pesto. The Boursin makes this very creamy and we really enjoyed this hearty bowl.

  • averythingcooks on December 14, 2024

    Chicken & Chorizo Enchilada Bake [pg 138] : My can of enchilada sauce was smaller than called for so I topped it up with salsa. I replaced the rotisserie chicken with 12 oz of cooked/chopped chicken tenders and made up that volume with black beans, corn & sweet red peppers. It is easy to adjust the heat to your preference and with sliced tortillas stirred into the mix & more shingled over top, this was much quicker than rolling enchiladas. We topped each serving with pickled hot peppers, skipping the sour cream & avocado. We both thought this was very good but even a 1/2 recipe made alot.

  • averythingcooks on December 12, 2024

    Marry Me Chicken [pg 142]: I used 4 skinless boneless thighs, made 1/2 the sauce with 10% cream in place of 35% and a jarred sun-dried tomato pesto (one of 3 options given). Rather than serve this over a carb, we opted to add 1/2'd steamed baby potatoes, lightly roasted broccoli & roasted sweet peppers to the pan. Other than agreeing on "next time, more broccoli", we both really enjoyed this.

  • averythingcooks on December 02, 2024

    Naan Cuban Sandwiches [pg 164]: I used leftover roast pork & we really enjoyed these beside an "assertively" dressed green salad. I skipped toasting the naan breads, cooking the sandwiches in a grill pan, weighing them down with another cast iron pan. T used the dill pickles & I used a homemade sweet/spicy cucumber relish on mine. A 1/2 sandwich (ie 1 naan each) was plenty for each of us & I will make these again (for sure trying her seasoned pork tenderloin).

  • averythingcooks on October 05, 2024

    Giardiniera Roasted Pork Sandwich Skillet [pg 155]: This made a tasty, pickly, cheesy sandwich filling. In place of giardiniera, I made a mix from different jars of pickled vegetables (a hot/sweet pepper mix, matchstick carrots + red onions) & added sliced celery to quick pickle. I liked the provolone & the simple garlic mayo is good but I think a roasted garlic mayo is worth trying. My mistake was not using a "firmer" style of bun as the filling is quite juicy.

  • averythingcooks on October 02, 2024

    Spaghetti with Sausage & Peppers Ragu [pg 167]: I made this to eat with gnocchi in place of spaghetti and we really enjoyed it. The classic mire poix with added sweet peppers (I used a mix of colours) was a great base & I used my own crushed tomatoes in place of the canned. A splash of red wine went in with the tomato paste & I held off on adding the parmesan, saving it for a liberal shower at the end. I would make this again.

  • averythingcooks on September 21, 2024

    Creamy Garlic Butter Corn & Salmon Bite Bowls [pg 191]: With sous vide chicken breasts to be finished on the BBQ with a spicy sauce planned, I came here for the grits + creamy corn sauce to use as a base (ie no salmon this time). I made both as written, but then a pre-plating discussion lead to just stirring them together & (because we thought it would work with our chicken...not so much with her salmon), we also grated in aged cheddar. We spooned our chopped, saucy chicken over top with scallions & pretty much cleaned our bowls. This is another great dress up for grits/polenta.

  • averythingcooks on September 19, 2024

    Pork Tenderloin Pozole Verde [pg 65]: Although I have made lots of pozoles from my books, I admit I never really make "pozole" because I can't get hominy. BUT I did make a good one pot using a mix of pinto beans, fresh corn & corn relish plus everything else she calls for. The pork tenderloin makes it a quick dinner (which tasted better after the simmer, a rest & a reheat simmer). With a winter's worth of tomatillo salsas / simmer sauces etc in the canning cupboard, we agree that this idea is worth repeating.

  • averythingcooks on September 15, 2024

    Chorizo & Black Bean Chili [pg 70]: This pot of quick chili made good use of my freezer/fridge/pantry. I used 2 different homemade salsas from the fridge and added sweet peppers with the onions. I also added fresh corn + a spoonful of corn relish and needed only a small amt of the broth called for. We topped our bowls with shredded cheese, sour cream & pickled hot peppers and this is an easy idea to repeat/adapt to the contents of the kitchen.

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  • ISBN 10 1423665678
  • ISBN 13 9781423665670
  • Published Jul 30 2024
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Gibbs Smith

Publishers Text

Homemade-ish is a sassy, no-guilt cookbook, with more than 100 quick-and-easy recipes, that support busy folks wanting to provide healthy home-cooked meals to their family.

Creating and enjoying home-cooked food is time well spent, but sometimes we’re busy - almost too busy - to be bothered with the task of cooking, with the work of it all. How do we reconcile the impact and importance of providing home-cooked meals with the ever-lurking busyness that threatens to send us dashing to our doors to answer the call of our latest food deliveries? What do we do about this?

Meant to be a beacon of comfort, Lauren McDuffie’s Homemade-ish is an invitation to let your hair down and relax a little. No judging. No pretenses. Just simple, unfussy food that you really can throw together in minutes. Offering encouragement from one page to the next, Homemade-ish is here to be a supportive guide, a delicious devotional of sorts, with every recipe a reminder to take it easy on yourself, to keep it real.

With this cookbook, McDuffie shares more than 100 recipes that make use of store-bought shortcuts and quick-fix tricks for breakfasts; appetizers and snacks; soups; salads; pastas, grains, and meatless mains; meats and fish, and desserts. From jazzed-up bagged salads to improved-upon casseroles to faked and fabulous sweets, you can feed your family well, and actually have time to sit down and enjoy the meal together.

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