Easy recipes for those who struggle in the kitchen – Amherst Wire


Don’t cook but want to give it a shot for Friendsgiving? Read the recipes below.

A cherished tradition for many students towards the end of November is Friendsgiving, a fun excuse to get together and do what you do every week–eat food and talk. Friendsgiving is special though, there is something different about this get-together. Being tasked to bring something to the table (literally) is not always a fun opportunity. For those of us who struggle in the kitchen, it may even be scary. In some cases, it may be easiest to just buy something from the store. But, if you are looking to give it your best shot, keep reading. Below, I have some pretty easy recipes to follow if you are looking to bring homemade dishes to your Friendsgiving.

I’ll be using portions from the recipes I have used, but feel free to adjust as needed.

Oven Roasted Gold Potatoes

Ingredients:

  • 6 Yukon Gold Potatoes (peeled if you’d like)
  • 2 Tbsp olive oil
  • ½ tsp salt
  • Pinch of black pepper
  • (Optional) 1 tsp garlic salt

steps:

  1. Preheat oven to 425 degrees
  2. Put the potatoes, olive oil, salt, and pepper in a bowl and toss them together.
  3. Put aluminum foil on a baking sheet
  4. Place them on the sheet and bake in the oven for 15 minutes
  5. Take them out of the oven flip the potatoes and cook for an additional 12-15 minutes

Serving: 4

Recipe inspiration: Perfect Roasted Potatoes by Beckie Hemmerling

Roasted Brussels Sprouts and Bacon

Ingredients:

  • 1lb Brussels sprouts
  • 1 teaspoon of salt
  • 2 strips bacon cooked (can buy pre-cooked bacon)
  • 1 teaspoon garlic powder or salt
  • (optional) 1 tbsp grated parmesan

steps:

  1. Preheat oven to 375 degrees
  2. Line a baking sheet with aluminum foil
  3. Mix all the ingredients besides the parmesan in the bowl
  4. Place ingredients on a baking sheet making sure the Brussels sprouts are laying cut-side down on the baking sheet
  5. Cook for 25 minutes
  6. Serve and top with parmesan (if you want)

Recipe inspiration: Roasted Brussels Sprouts by Scott G at “I’d Rather be a Chef”

Green Salad with Balsamic Vinaigrette

Ingredients:

  • Balsamic Vinaigrette
  • 8 cups salad greens
  • ¼ cup dried cranberries
  • ¼ cup cheese crumbles (feta, gorgonzola, or goat cheese)
  • ¼ cup slivered almonds (walnuts, pecans, or pistachios)

Ingredients:

  • Combined balsamic vinaigrette and greens in a bowl (to taste)
  • Top with the other ingredients

Serving: 4

Recipe inspiration: Simplest Green Salad by Sonja Overhiser

Homemade cornbread

Note: If you want to take a shortcut I would suggest buying cornbread mix from the store

Ingredients:

  • 1 cup cornmeal
  • 1 cup flour
  • ⅔ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon of salt
  • 1 cup milk
  • 2 eggs
  • ½ cup melted butter

steps:

  1. Preheat oven to 400 degrees
  2. Spray an 8 x 8 pan with cooking spray
  3. In a bowl whisk together cornmeal, flour, sugar, baking powder, and salt
  4. Add in milk, eggs, and butter
  5. Mix and pour into a pan
  6. Bake for 20-30 minutes

Garlic Bread

(This is my go-to easy garlic bread recipe)

Ingredients:

  • 4 cloves garlic crushed (can use minced garlic)
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 1 loaf of bread (your choice)
  • 3 tablespoons grated cheese
  • chopped parsley

steps:

  1. Combine garlic, olive oil, and butter in a bowl. Heat in microwave for 1 minute. Or if you prefer, heat over the stove for 3 minutes.
  2. Cut the bread in half and toast it in the oven on the broiler function
  3. When bread is golden brown take out and brush with garlic oil
  4. If using cheese sprinkle on, and parsley

recipe inspiration: Garlic Bread by Rachael Ray

Mashed potatoes

Ingredients:

  • 2 pounds medium Russet potatoes
  • kosher salt
  • ½ to 1 stick butter
  • 1 cup whole milk warmed
  • Fresh ground pepper

steps:

  1. Put potatoes in a saucepan and cover them with water
  2. Season with salt, and bring to a simmer
  3. Cook uncovered for 45 minutes
  4. Drain the potatoes and peel
  5. Transfer the potatoes to a bowl and mash together with warm milk and butter
  6. Add salt and pepper

Serving: 6

Recipe inspiration: Perfectly Mashed Potatoes by Food Network Magazine

stuffing

Ingredients:

  • ½ cup butter
  • 2 ribs celery
  • 1 yellow onion
  • 1 tablespoon crushed garlic
  • 1 tablespoon Herbe de Provence (can buy in-store)
  • Salt and pepper
  • 17 ounces stuffing cubes (you’re favorite Italian bread)
  • 2 cups chicken broth

steps:

  1. Preheat the oven to 350 degrees
  2. Melt butter in a pan over medium heat
  3. Add in celery, onion, and minced garlic. Then season with Herbs de Provence, and salt and pepper to taste.
  4. Stir until blended and take the pan off heat. Mix together until the butter coats everything.
  5. Bring chicken broth to a low boil either over the stove or in the microwave
  6. Pour the heated chicken broth over the stuffing mix
  7. Put in a greased baking dish and cook for 25-30 minutes

Recipe inspiration: Easy Stuffing by Angela at “Bake it with Love”

If all else fails, visit your local grocery store.

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