Dinner Sisters

House guests and breakfast can be a tricky combination. The Dinner Sisters offer three suggestions to serve for that first meal with your guests in the morning, including something to satisfy a whole bunch of coffee drinkers. Cold Brew Coffee : NYT Food Cold brew coffee is a hands-off solution for two to a whole bunch of guests. Make the concentrate a day ahead and have Tips: Plan a day ahead of time- it takes at least 12 hours to brew. You can make up to a gallon of coffee at a time, giving you up to 32 servings. Not necessary- you can make as much or as little as you like. Try a nice carafe for this- keep your eyes peeled at Ikea or thrift stores for nice but affordable options. Here's a smaller option from Ikea or if you're making a large batch use a beverage dispenser. Baked Challah French Toast: Food52 French toast for breakfast is delicious but takes a lot of time at the stove. Do a baked challah french toast for a one dish make-ahead wonder. Tips: Make this the night before and just bake in the morning. Give yourself time to bake in the morning- this takes about an hour from start to finish. But! It’s all hands off time. Round out the meal with some eggs baked in muffin tins. Check out a method similar to what Betsy uses here: Oven Baked Eggs. Heidi Swanson’s Baked Oatmeal: Food52 Baked oatmeal is another good recipe to make ahead and bake in the morning. Tips: Make this the night before and bake in the morning. You can get this on the table in 45 minutes. Let the baked oatmeal rest for at least 15 minutes or it will be soupy and sad. Use frozen berries if fresh aren’t in season. Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloudSupport the show (https://www.patreon.com/dinnersisters)

Episode 11: Breakfast for Dinner: Pancakes, Breakfast Pizza and Frittata Breakfast for dinner can be a welcome treat during the week and the Dinner Sisters have three recipes that go beyond scrambled eggs and toast. In the Smorgasboard, the Dinner Sisters welcome their first guest to the podcast who is an expert on all things Skinny Taste (and just happens to be a long-time Friend of the Sisters). We’ll dig into pancakes, frittata and even a breakfast pizza. This week we cooked... Rye and Bacon Pancakes with Blueberries from Half Baked Harvest Pancakes are made little heartier and dinner-worthy with rye flour and bacon. Fresh blueberries and maple syrup add a sweet touch. Kids really liked the fun of bacon baked right into the pancakes! Tips: Rye flour isn’t in everyone’s pantry. Substitute whole wheat flour for a similar texture and taste or lighten up the recipe with all white flour. Slightly undercooking the bacon the first time will ensure it doesn’t burn when you cook it the second time with the pancakes. Breakfast Pizza- Skinnytaste Who can argue with pizza for dinner? Especially one with bacon and eggs on top. Skinnytaste uses her signature greek yogurt dough to lighten up a pizza night. The dough does not use yeast so this is a quick way to make pizza any day of the week. Tips: Make sure to use nonfat Greek yogurt. Other fat content or styles of yogurt may not have great results. Kate didn’t taste the tang of the yogurt but Betsy did- pick mild yogurt if you have a preference. This dough could be a flexible base for other toppings- like Margarita pizza with tomatoes, basil and fresh mozzarella. The Only Frittata Recipe You’ll Ever Need: Epicurious Frittatas are one of those recipes that’s nice to have in your back pocket. Have some eggs in the fridge? Great! You’re ready for dinner. This is a basic frittata formula with some ideas to get you started. Tips: Print or save the infographic to have on hand for quick reference. This reheated well for breakfast or a packed lunch the next day. Make sure the ingredients are bite-sized. Bigger pieces in the frittata weren’t all that appetizing. From the Smorgasbord Check out Skinny Taste’s website, her bagels and her garlic knots. We’re looking to try the chocolate banana muffins, too. Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

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Episode 11: Breakfast for Dinner: Pancakes, Breakfast Pizza and Frittata Breakfast for dinner can be a welcome treat during the week and the Dinner Sisters have three recipes that go beyond scrambled eggs and toast. In the Smorgasboard, the Dinner Sisters welcome their first guest to the podcast who is an expert on all things Skinny Taste (and just happens to be a long-time Friend of the Sisters). We’ll dig into pancakes, frittata and even a breakfast pizza. This week we cooked... Rye and Bacon Pancakes with Blueberries from Half Baked Harvest Pancakes are made little heartier and dinner-worthy with rye flour and bacon. Fresh blueberries and maple syrup add a sweet touch. Kids really liked the fun of bacon baked right into the pancakes! Tips: Rye flour isn’t in everyone’s pantry. Substitute whole wheat flour for a similar texture and taste or lighten up the recipe with all white flour. Slightly undercooking the bacon the first time will ensure it doesn’t burn when you cook it the second time with the pancakes. Breakfast Pizza- Skinnytaste Who can argue with pizza for dinner? Especially one with bacon and eggs on top. Skinnytaste uses her signature greek yogurt dough to lighten up a pizza night. The dough does not use yeast so this is a quick way to make pizza any day of the week. Tips: Make sure to use nonfat Greek yogurt. Other fat content or styles of yogurt may not have great results. Kate didn’t taste the tang of the yogurt but Betsy did- pick mild yogurt if you have a preference. This dough could be a flexible base for other toppings- like Margarita pizza with tomatoes, basil and fresh mozzarella. The Only Frittata Recipe You’ll Ever Need: Epicurious Frittatas are one of those recipes that’s nice to have in your back pocket. Have some eggs in the fridge? Great! You’re ready for dinner. This is a basic frittata formula with some ideas to get you started. Tips: Print or save the infographic to have on hand for quick reference. This reheated well for breakfast or a packed lunch the next day. Make sure the ingredients are bite-sized. Bigger pieces in the frittata weren’t all that appetizing. From the Smorgasbord Check out Skinny Taste’s website, her bagels and her garlic knots. We’re looking to try the chocolate banana muffins, too. Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloudSupport the show (https://www.patreon.com/dinnersisters)

Episode 10: A Celebration Dinner Party The Dinner Sisters celebrate their tenth episode with a Dinner Party episode. We’ll cook up a celebratory roast chicken and make some party quesadillas. Don’t forget dessert! We’re rounding out our dinner party with a flavorful, simple, and one-bowl cake that pairs excellently with a nice after dinner cup of coffee, the last glass of wine, or with your cup of tea in the morning. No judgement.   Farmhouse Party Quesadillas- My Name is Yeh Quesadillas are a pretty standard quick weeknight meal. This recipe turns it into a dinner-party worthy meal with handmade tortillas and a bounty of toppings like pickled onions, avocado, radishes and more. Tips: Roll these out pretty thin. They will puff up on the griddle. Resting the dough for a little bit will help you roll them out easier. Toppings make this fun. Thinly sliced radishes, pickled onions and avocado take this over the top and make them a little more adult. Put the toppings out and a “make your own” -style will keep grown ups and our pint sized friends happy. Roast Chicken with Arugula and Bread Salad- The Barefoot Contessa (Ina Garten) Ina Garten hits it out of the park, again, with her lemony, herby chicken roasted over thick slices of country bread. Roast at a high heat - the chicken turns a beautiful brown and the bread turns into savory, crunchy croutons for your arugula salad. Serve on a big platter and impress whoever you have over for dinner.  Tips: Start the chicken ahead of time- this will make for a more flavorful bird. Preparing, cooking, and resting will take about 2 hours. Plan this out and you’ll get a juicy and flavorful bird.   Towpath’s Olive Oil Cake- The Wednesday Chef End your dinner party on a sweet note with this fragrant, delicious cake. Olive oil and citrus make this cake one to bake again and again. Tips: The cake will keep for a day or so- you can make this ahead very successfully. Orange zest makes this cake. Pick a heavy feeling fruit for a better chance of a juicy orange.   From the Smorgasbord: Recipes We Made again: Japanese Vegetarian Pancakes: Episode 1 Pasta a Limone: Episode 2 Chicken Paillards: Episode 3 Broccoli Cheddar Soup: Episode 7 BBQ Meatloaves: Episode 3 Roasted Green Beans with Garlic: Episode 3 Seeded Banana Bread: Episode 3   Recipes We’d Like to Make Again: Giant Lima Beans with Stewed Tomatoes and Oregano Peste Teriyaki Salmon Bowl   Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

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Episode 10: A Celebration Dinner Party The Dinner Sisters celebrate their tenth episode with a Dinner Party episode. We’ll cook up a celebratory roast chicken and make some party quesadillas. Don’t forget dessert! We’re rounding out our dinner party with a flavorful, simple, and one-bowl cake that pairs excellently with a nice after dinner cup of coffee, the last glass of wine, or with your cup of tea in the morning. No judgement.   Farmhouse Party Quesadillas- My Name is Yeh Quesadillas are a pretty standard quick weeknight meal. This recipe turns it into a dinner-party worthy meal with handmade tortillas and a bounty of toppings like pickled onions, avocado, radishes and more. Tips: Roll these out pretty thin. They will puff up on the griddle. Resting the dough for a little bit will help you roll them out easier. Toppings make this fun. Thinly sliced radishes, pickled onions and avocado take this over the top and make them a little more adult. Put the toppings out and a “make your own” -style will keep grown ups and our pint sized friends happy. Roast Chicken with Arugula and Bread Salad- The Barefoot Contessa (Ina Garten) Ina Garten hits it out of the park, again, with her lemony, herby chicken roasted over thick slices of country bread. Roast at a high heat - the chicken turns a beautiful brown and the bread turns into savory, crunchy croutons for your arugula salad. Serve on a big platter and impress whoever you have over for dinner.  Tips: Start the chicken ahead of time- this will make for a more flavorful bird. Preparing, cooking, and resting will take about 2 hours. Plan this out and you’ll get a juicy and flavorful bird.   Towpath’s Olive Oil Cake- The Wednesday Chef End your dinner party on a sweet note with this fragrant, delicious cake. Olive oil and citrus make this cake one to bake again and again. Tips: The cake will keep for a day or so- you can make this ahead very successfully. Orange zest makes this cake. Pick a heavy feeling fruit for a better chance of a juicy orange.   From the Smorgasbord: Recipes We Made again: Japanese Vegetarian Pancakes: Episode 1 Pasta a Limone: Episode 2 Chicken Paillards: Episode 3 Broccoli Cheddar Soup: Episode 7 BBQ Meatloaves: Episode 3 Roasted Green Beans with Garlic: Episode 3 Seeded Banana Bread: Episode 3   Recipes We’d Like to Make Again: Giant Lima Beans with Stewed Tomatoes and Oregano Peste Teriyaki Salmon Bowl   Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloudSupport the show (https://www.patreon.com/dinnersisters)

If your weeknight staples need a shake up, you’re bound to find some recipes this week. The Dinner Sisters try a new Macaroni and Cheese along with some salmon bowls and a new version of tacos. Quick pickles round out the week in our Smorgasbord. This week we cooked... Cacio e Pepe Macaroni and Cheese: A Cozy Kitchen Cacio e Pepe is uber trendy right now, which is understandable. Cheesy noodles and a pop of black pepper makes for delicious dinner. This recipe riffs on that concept with a stovetop macaroni and cheese. Tips: Toasting the black pepper might be overkill - we skipped this step and we couldn’t tell the difference. Keep adding the pasta water until the pasta goes from stringy- cheesy to kinda gloppy to nice and smooth. Amount will vary but save about a cup from the water before you drain the noodles.   Teriyaki Salmon Bowls: Williams Sonoma Taste Shake up your weekly salmon with a teriyaki salmon bowl with pineapple, cucumber salad and grilled zucchini. Served over short grain rice, this is a choose your own adventure of a weeknight meal. Tips: Making all the components is a little bit of prep but this might be a great recipe if you have little helpers to chop and slice. Or look for pre sliced veggies and pineapple at the store. Use your vegetable peeler to make the cucumber ribbons. The teriyaki sauce was good but feel free to substitute a good store brand. The fun in this dish is all the components.   Sweet Potato Tacos: Smitten Kitchen Who doesn’t like a taco? Smitten Kitchen works her magic again with a sweet potato taco that includes refried black beans and a host of toppings. Make her pickled onions if you want a special treat. Tips: Reheat your tortillas in a skillet for extra flavor. Smitten Kitchen’s Pickled Onions are almost a necessity.   From the Smorgasbord: We talked about pickles! Here are some sources for the pickles we talked about: Pickled Onions: Smitten Kitchen Pickled Grapes: Serious Eats Pickled Prunes: Food52  How to Quick Pickle Anything: The Kitchn Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

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If your weeknight staples need a shake up, you’re bound to find some recipes this week. The Dinner Sisters try a new Macaroni and Cheese along with some salmon bowls and a new version of tacos. Quick pickles round out the week in our Smorgasbord. This week we cooked... Cacio e Pepe Macaroni and Cheese: A Cozy Kitchen Cacio e Pepe is uber trendy right now, which is understandable. Cheesy noodles and a pop of black pepper makes for delicious dinner. This recipe riffs on that concept with a stovetop macaroni and cheese. Tips: Toasting the black pepper might be overkill - we skipped this step and we couldn’t tell the difference. Keep adding the pasta water until the pasta goes from stringy- cheesy to kinda gloppy to nice and smooth. Amount will vary but save about a cup from the water before you drain the noodles.   Teriyaki Salmon Bowls: Williams Sonoma Taste Shake up your weekly salmon with a teriyaki salmon bowl with pineapple, cucumber salad and grilled zucchini. Served over short grain rice, this is a choose your own adventure of a weeknight meal. Tips: Making all the components is a little bit of prep but this might be a great recipe if you have little helpers to chop and slice. Or look for pre sliced veggies and pineapple at the store. Use your vegetable peeler to make the cucumber ribbons. The teriyaki sauce was good but feel free to substitute a good store brand. The fun in this dish is all the components.   Sweet Potato Tacos: Smitten Kitchen Who doesn’t like a taco? Smitten Kitchen works her magic again with a sweet potato taco that includes refried black beans and a host of toppings. Make her pickled onions if you want a special treat. Tips: Reheat your tortillas in a skillet for extra flavor. Smitten Kitchen’s Pickled Onions are almost a necessity.   From the Smorgasbord: We talked about pickles! Here are some sources for the pickles we talked about: Pickled Onions: Smitten Kitchen Pickled Grapes: Serious Eats Pickled Prunes: Food52  How to Quick Pickle Anything: The Kitchn Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloudSupport the show (https://www.patreon.com/dinnersisters)

Episode 8: Chickpea Shawarma Flatbread, General Tso's Tofu, and Giant Lima Beans with Stewed Tomatoes and Oregano Pesto Vegetarian food is in the mainstream for a host of reasons. Whether you are trying out a Meatless Monday or want to get more vegetables in your diet, the three recipes we tried this week deliver on flavor in spades. This week we cooked... General Tso’s Tofu: The Almond Eater The Dinner Sisters reach back to their high school vegetarian days with this version of a Chinese American take out. Crispy tofu is stir fried in a tangy orange sauce for dinner that could be part of your regular rotation. Tips: Pressing tofu is as easy as putting it between two plates, placing a can on top and letting it sit for a half hour. But there are many other methods- check out this guide from Urban Vegan for several useful methods: How to Press and Drain Tofu. Try a some steamed broccoli on the side to round out the meal. The sauce was also delicious on chicken- cube and pan sear a couple chicken breasts. Make the sauce and then add chicken and simmer until warmed through. Giant Lima Beans with Stewed Tomatoes and Oregano Pesto: Food and Wine Lima beans are baked with stewed tomatoes and feta cheese only to be topped with toasted breadcrumbs and pesto. Good enough for a dinner party but also goes over with the kids in the family. Check out the tips for cutting down on some of the work if you’re pressed for time. Tips: Consider using a good jarred tomato sauce- something chunky and low sugar if you can find it- and use that instead simmering tomatoes for 45 minutes. Use your pressure cooker/Instant Pot to take lima beans from dry to cooked in a lot less time. Making the pesto is fun but ultimately if you can find a good, fresh pesto at your market...that works just as well. Rancho Gordo is our source for the most delicious beans out there. No ad- we just like them that much. Find them here: Rancho Gordo New World Specialty Foods. Look for the Christmas Limas. We think they are especially pretty. Chickpea Shawarma Flatbread- Vegetarian Adventures The warm spices of shawarma are perfect for hearty chickpeas in a weeknight dinner that comes together easily. Tips: Try roasting your chickpeas in a hot oven- 400 degrees for 20-30 minutes for a crispier, chewier result. Sauteeing the chickpeas for 5 minutes with the spices is also good, but the texture is softer. Both ways are delicious. If you’re ambitious, homemade pita is a fun at-home bread. See the Smorgasbord for a new recipe. From the Smorgäsbȯrd: This week Kate baked Yogurt Pita's from Molly Yeh's Short Stack book, Yogurt. These pint-sized cookbooks explore a singular ingredient with one author. Short Stack editions range from titles like: Butter, Peanuts, Avocado and Brown Sugar. WIth over 30 editions, you're bound to find your favorite ingredient or one you'd like to get to know better. Browse through or buy their books here: Short Stack Editions. Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

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Episode 8: Chickpea Shawarma Flatbread, General Tso's Tofu, and Giant Lima Beans with Stewed Tomatoes and Oregano Pesto Vegetarian food is in the mainstream for a host of reasons. Whether you are trying out a Meatless Monday or want to get more vegetables in your diet, the three recipes we tried this week deliver on flavor in spades. This week we cooked... General Tso’s Tofu: The Almond Eater The Dinner Sisters reach back to their high school vegetarian days with this version of a Chinese American take out. Crispy tofu is stir fried in a tangy orange sauce for dinner that could be part of your regular rotation. Tips: Pressing tofu is as easy as putting it between two plates, placing a can on top and letting it sit for a half hour. But there are many other methods- check out this guide from Urban Vegan for several useful methods: How to Press and Drain Tofu. Try a some steamed broccoli on the side to round out the meal. The sauce was also delicious on chicken- cube and pan sear a couple chicken breasts. Make the sauce and then add chicken and simmer until warmed through. Giant Lima Beans with Stewed Tomatoes and Oregano Pesto: Food and Wine Lima beans are baked with stewed tomatoes and feta cheese only to be topped with toasted breadcrumbs and pesto. Good enough for a dinner party but also goes over with the kids in the family. Check out the tips for cutting down on some of the work if you’re pressed for time. Tips: Consider using a good jarred tomato sauce- something chunky and low sugar if you can find it- and use that instead simmering tomatoes for 45 minutes. Use your pressure cooker/Instant Pot to take lima beans from dry to cooked in a lot less time. Making the pesto is fun but ultimately if you can find a good, fresh pesto at your market...that works just as well. Rancho Gordo is our source for the most delicious beans out there. No ad- we just like them that much. Find them here: Rancho Gordo New World Specialty Foods. Look for the Christmas Limas. We think they are especially pretty. Chickpea Shawarma Flatbread- Vegetarian Adventures The warm spices of shawarma are perfect for hearty chickpeas in a weeknight dinner that comes together easily. Tips: Try roasting your chickpeas in a hot oven- 400 degrees for 20-30 minutes for a crispier, chewier result. Sauteeing the chickpeas for 5 minutes with the spices is also good, but the texture is softer. Both ways are delicious. If you’re ambitious, homemade pita is a fun at-home bread. See the Smorgasbord for a new recipe. From the Smorgäsbȯrd: This week Kate baked Yogurt Pita's from Molly Yeh's Short Stack book, Yogurt. These pint-sized cookbooks explore a singular ingredient with one author. Short Stack editions range from titles like: Butter, Peanuts, Avocado and Brown Sugar. WIth over 30 editions, you're bound to find your favorite ingredient or one you'd like to get to know better. Browse through or buy their books here: Short Stack Editions. Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloudSupport the show (https://www.patreon.com/dinnersisters)

Episode 7: Bubble Up Enchiladas, Loco Moco and Lemony Kale One Pot Pasta This week we cooked... What happens when Kate picks recipes based on their name? The Dinner Sisters cook up three dishes with unusual names: Enchilada Bubble-Up Casserole, Loco Moco and One Pot Creamy Lemon Chicken Pasta. All three recipes live up to their names and more. Discover a new condiment, furikake, that can add a little something to rice, eggs and avocado toast. Sibling rivalry rears its head in the Smorgasbord when Kate and Betsy debate a family dish. Enchilada Bubble Up Casserole: Budget Bytes Bubble Up and enchiladas are an interesting take on a traditional casserole. Biscuits dough, shredded chicken, beans, enchilada sauce and cheese are baked up for a hearty version of enchiladas. Tips: Baking time was much longer than expected. This plus the time for the dough to rise made for a significant time investment. Plan ahead for this and make sure to test the dough for doneness. A cake tester or paring knife works well for this. If you don’t want to make your own biscuit dough we think store-bought dough would do well. We also wonder if a shallower dish than called for might make for a quicker cooking time. Loco Moco: Spoon, Fork, Bacon This version of a Hawaiian comfort food has a lot going for it- steamy white rice, mushroom gravy, and a beef patty all topped with an egg and furikake seasoning. Bring your appetite- we’re not having a light meal. Tips: Kate cut the fat for frying the beef patty and egg quite a bit and the dish didn’t suffer. Do not cut the fat in the gravy - it won’t thicken otherwise. Furikake seasoning is a Japanese condiment typically sprinkled on rice. Combining dried fish, sesame seeds, seaweed and other flavors, it adds an extra savory note. You can find it in the Asian- specifically Japanese- aisle of most grocery stores. Or take a trip to your local Asian store that carries Japanese ingredients. If all else fails, the internet is your friend. Furikake keeps for a long time in the cabinet- reach for it when you want to add a little something to eggs, rice or even salmon. One- Pot Creamy Lemon Chicken Pasta with Baby Kale:  Spoonful of Flavor One pot meals have been trendy for awhile. Probably because you can get a great dinner together in one pot in, usually, a short time. This dish is a creamy, lemony pot of chicken, pasta and kale that comes together in about thirty minutes and only one dish to wash. Tips: Start taste-testing the pasta about fifteen minutes in- you can avoid mushy noodles this way. Others who cooked this dish and commented on the blog recommended stirring halfway through. This helped distribute the sauce and cook the pasta and the chicken evenly.   From the Smorgäsbȯrd: Want to try the recipe the Dinner Sisters debated? Here's a Chicken Pasta Salad that is very close to the version they both ate growing up. Make it with grapes...or not.  Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud  

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