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Documenting my attempts at Nolan Lab's weekly recipe shares for Spring 2025. Follow along and join us or check out my thoughts, triumphs, and most likely failures.
My Recipe______________________
Ingredients:
~1 lb of long pasta (spaghetti, bucatini, whatever is in your pantry.)
1/2 cup of olive oil (Get some good stuff for this, TRUST)
6-8 garlic cloves (But we both know you'll do more); as thinly sliced as you're comfortable with. Or if you've had a long day, just send them through a garlic press, just cook it at a lower temperature, it's all good.
1/3 - 1/2 cup of Parsley (Flat Leaf); chop it up pretty finely, nobody looks cute with a parsley leaf in their teeth...except maybe Ana de Armas.
1 Lemon
Optional: Crushed red pepper (for heat, to taste)
Directions:
Bring a large pot to boil and add your pasta, cooking until al dente. Drain and reserve about ~1-2 cups of the pasta water.
In a cold pan add your olive oil, and garlic. Heat the pan at a low to medium heat.
If you're pressed for time (aka hungry), do medium, if you want that full flavor, keep it on that low-medium.
You're essentially infusing your oil with that garlic flavor, so stir the garlic around a bit. You can tell when you're done by taste, or until your garlic becomes a golden brown color.
Add crushed red pepper here if you want some heat.
Add pasta to pan and toss in the oil, slowly add in pasta water little by little until the pasta is well coated and shows a nice shine (no need to use all of it).
This is where I tend to salt the dish, feel free to be a bit aggressive to further pull out that garlic/olive oil flavor.
Remove the pan from heat and add your parsley, and toss with the pasta.
From here, add lemon juice and additional salt to taste.
And you're done! Enjoy it on its own, with a protein, topped with parmigiano, whatever you want, there are no rules!
Wine Pairing: Call me crazy, but a dry rosé, it weirdly works.
Vibes:
Week 1______________________
Thoughts/changes:
Never used Bisquick mix before, was excited to finally buy it!
Used pepper jack cheese
Used sweet onions (caramelized) and spring onions.
Added red bell peppers
Used almond milk because my body hates me
For Next time:
Try adding jalapeños, some extra kick would be nice.
Vibes:
Week 2______________________
Thoughts/changes:
Fake chicken was surprisingly good
These radiatori noodles were fun
Made sauce using san marzano tomatos, garlic, basil, yellow onion.
Used thyme powder, never really used it before but it's so good
For next time:
Experiment with other mushrooms, stuck with the basic bitch of mushrooms (portobello) for this first try
Could use heat, maybe arriabata sauce next time
I wonder if browning the fake chicken first would be better.
Vibes:
Ingredients
(4 servings) 2 cups of penne pasta - make it whole wheat or legume pasta to increase Fiber intake!
1/2 lbs chicken breast – I used plan-based Abbot’s Chopped Chick’n (10oz)
4 or 5 cloves of Garlic
5 fresh green onions – you can substitute for other kinds of onion
2 tsp of olive oil
3 oz of mushrooms – I used blue oyster, it can also work with shiitake or portobello
1/2 red pepper
5 fresh tomatoes – this is to make the sauce, you can buy canned but read ingredient list for added salts and oils
Seasoning: Salt, white pepper, smoked paprika, oregano, thyme, and garlic powder.
For extra protein I added ½ cup of 1% fat cottage cheese, you can substitute for any other cheeses, but I recommend low fat cheese to avoid consuming too many saturated fats.
Now the cooking part:
First, I chopped (small dice) green onions, garlic, and peppers and put them in an oiled medium pan at medium heat.
I added the salt and pepper and sauteed until slightly golden, then added the mushrooms and other spices cooked for about 2-3 mins.
You want to chop the chicken breast into pieces and then add it to the veggies. I added more salt here.
When it was cooked and had a nice brown look, I added the tomato sauce.
I used a grater to make the tomato sauce, but you can use a blender or just buy it canned.
I just let it simmer for about 5 - 6 minutes at medium low.
Meanwhile I had the pasta measured and put water to boil add salt to the water before cooking the pasta for best flavor.
Once the water is boiling, you add the pasta and cook it until al dente (read pasta label). Penne takes about 11 minutes. After it boils, you drain the water, and then you can mix the pasta in the pan with the sauce, to serve I added the cottage cheese.
Week 3______________________
Thoughts/changes:
For my heart's sake, I only used 1 stick of butter, apologies to Emeril.
I think I was a bit hasty with the roux, probably could have gone for more brown than golden-brown.
Delicious recipe!
For next time:
I think adding some bacon or andouille sausage for some extra smokiness would elevate the dish.
Vibes:
Week 4______________________
Vibes:
Did I forget how much of a pain in the ass it was to collect pomegranate seeds? Yes
Did I totally overcook the lentils and they came out slightly mushy? Also yes
Did I forget I bought tuna for poke bowls and forgot to use it?
Uh huhDid the lentil salad and sesame crusted tuna still end up tasting good? Yessir
Week 5______________________
No notes, absolute banger, will make again
Also, apparently my friends told me Olive Garden makes a version of this, so I guess...I'm an Olive Garden guy now?
Vibes:
Week 6______________________
Finally a dessert!
Could I have waited a month for fresh peach season? Maybe
Do I have the patience of a child and want this now? Most definitely
Peaches? Good
Bourbon? Very good
Bourbon Peach Cobbler? Divine
Vibes:
Week 7______________________
As a Viet I'm slightly appalled by this recipe...
But as a foodie, I just shoveled 5 of these into my mouth with no regrets.
I think pickling the carrots and also daikon would have been even better. But at that point I might as well just make a banh-mi, so I'll shut up now and continue on to my 6th taco.
Vibes:
Week 8______________________
I've been wanting to make this forever!
That herb/oil seasoning to top it off is *chef's kiss*
Went with a Japanese eggplant instead of American because my OCD needed symmetry.
Paired with tumeric rice and salmon cause I'm boujee...and it was on sale this week.
Vibes:
Week 9______________________
Another item I've always wanted to make.
Did I maybe overdo it with the cheese? Potentially
Did I have to down 8 lactaid pills to compensate? You bet
Was it delicious? Absolutely
Vibes:
Week 10______________________
I've forgotten how much I hate making and dealing with dough.
Check out that pretty crimp job though!
Not sure if it's a cornish pastry faux pas, but I definitely dipped these in ketchup and chili oil for an extra oomph.
Vibes:
Week 11______________________
I was planning on freezing this and bringing it for Easter lunch, but it's late, I'm hungry, and have the self-control of a toddler.
I swear I can down this entire dish in one sitting it was so good.
Vibes:
Week 12______________________
You know what I realized during the course of this recipe share, I rarely eat shrimp...like ever, but I should change that. They're so easy to prep and cook.
Not a big mayo guy so just did a quick hit of sriracha.
The slaw was surprisingly good for just some lime and olive oil.
Vibes:
Week 13______________________
Ya know, I've never really liked beans in general, I usually only tolerate it with my Chipotle.
But the black beans really grounded this dish and brought everything together.
I caramelized some leftover sweet onions and added some lime juice to balance the cumin out a bit.
Vibes:
Week 14______________________
Not going to lie, I did not have high expectations for this harvest bowl, it looked like a bunch of stuff fancy granola-mom influencers would make
HOWEVER, this was shockingly good, the balance of flavors was insane between the dressing and all ingredients.
Uh, I did not realize how easy tiramisu was to make.
Normally the chocolate/coffee tiramisus tend to be a bit rich for me, but this lemon one was well balanced and almost refreshing; will definitely make it again for a spring function.
Thanks to the Gual-Swaney household for the help making both dishes!
Vibes:
Week 14______________________
Kind of went a little crazy last night, but I passed my Qualifying Exam so it was well earned! This was the perfect hangover dish to make on a rainy Sunday morning.
Warm sourdough bread dipped in a gooey-jammy yolk mixed in some spiced tomatoes...what a lovely way to start the day
Side note, have you seen the prices of eggs lately?! I mean at this point I'm committed to finishing this project but fingers crossed eggs aren't on the menu!
Vibes:
Week 15______________________
Cards on the table, it's 1:46am and I totally winged this recipe with whatever ingredients I had on hand.
But you know what, can't really go wrong with a garlic-y, soy sauce-y sauce and tofu.
Not my prettiest work, but I think it was more function over form at this hour.
Vibes:
Week 16______________________
Ah a recommended wine pairing, love it.
Chicken marsala is like the movie Monty Python and the Holy Grail to me, where everyone in the world seems to have seen it, loves it, and references it....but I completely missed the boat on it, and at this point I'm too afraid to let anyone know.
But no longer! (to the chicken marsala at least, still haven't seen MPatHG, Shhh...).
I have no idea if the taste is right, but all I know is I licked that plate clean because that sauce was so good.
I'm also just now realizing that heavy cream has a dairy component, and I certainly added more than just a 'dash', and did not take a lactaid...farewell friends.
Vibes:
Week 17______________________
I feel like my plating has gotten progressively worse week by week.
So this was fun, the only west African dish I've ever made was jollof rice so this was a step up.
I could not find any plantain flour and cassava flour was like 25 bucks at whole foods, so I looked up a recipe on how to make the fufu from a cassava root and plantain.
I think I remember watching an episode of House where they said cassava can be poisonous if not prepared correctly, something like cyanide poisoning; so if you haven't heard from me recently....maybe call the cops for a welfare check.
Anywho...the rest of the dish was surprisingly simple to make, added in some scotch bonnet for that heat (I see you Nigeria), and leg quarters for protein. Browned the legs, and let it stew until it was fall off the bone done.
Vibes:
Groundnut Soup w/ Fufu
Ingredients with Measurements:
2 cups of cassava flour
2 cups of plantain flour
6 cups of water
I onion, chopped
2 garlic cloves, minced
1 tablespoon of ginger, grated
1 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of paprika
1 teaspoon of salt
½ teaspoon black pepper
½ cup of peanut butter
4 cups of chicken or vegetable stock
1 can of diced tomatoes
½ cup of chopped peanuts
¼ cup of chopped cilantro
Special equipment needed:
Large cook pot
Wood spoon
Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine cassava flour and plantain flour. Gradually add water and mix until a smooth dough forms.
2. In a large pot, bring 6 cups of water to a boil. Add the dough and stir continuously until it thickens and becomes smooth. This is the fufu.
3. In another pot, heat some oil over medium heat. Add onion, garlic, and ginger. Cook until the onion is translucent.
4. Add cumin, coriander, paprika, salt, and black pepper. Cook for another minute.
5. Add peanut butter and stir until it melts.
6. Add chicken or vegetable stock and diced tomatoes. Bring to a boil and then reduce heat to low. Simmer for 20 minutes.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Add chopped peanuts and cilantro. Stir well.
9. Serve the soup with fufu.
Time:
-Preparation time: 20 minutes
-Cooking time: 40 minutes
Temperature:
- Fufu: Boiling water
- Soup: Medium heat
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