Topic-Changing Thursdays: Life-Changing Moments

Since November, there has been lots of behind-the-scenes stuff going on. You may have noticed fewer desserts on here, or fewer comments from me on your blog. There is a good reason for this, and I hope to be doing better with that stuff soon! I don’t want to go into all of the crazy little details, but if you want to read a little bit about me (and not very much about food) then continue on. If you aren’t continuing, then tune in next week for more normal Fudging Ahead moments. 🙂


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Tips-y Tuesdays: Leftovers Help

I often make side dishes and entrees, then have leftover sides but not protein. What to do? Well, I can always make another entree, or repeat the meal. But, it helps jazz up our weeknight meals if I throw in a twist. Today I am sharing some common ways I stretch my leftovers. If you have some ideas, feel free to share!!



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Braised Potatoes and Onions

The final post for Starch Week. I won’t lie. Originally this was supposed to be Grains Week because I thought I had three posts of grains. Apparently I had been counting potatoes as a grain. Hmm. Oh well. So, small changes later and we have starches! Yay! Besides, I think starches get a bad rap. They might have some bad stuff in them, but hey, some people get mad at fruit for having sugar. *sigh* So, you know, I don’t care that potatoes have some problems, too. No food is perfect, but we should enjoy food and take the nutrients we can. Potatoes pair so well with chicken, and that’s how we had these. This recipe is a little more involved than roasted potatoes, but still mostly hands off. If you are in the mood for potatoes that are super soft, almost like mashed potatoes, then you will love these. It works best with golden potatoes, not the waxy purple or red potatoes. But, this recipe still softens them some. It makes purple-potato-haters like my husband bigger fans.


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Sticky Rice (aka Sweet Rice) with Chinese Sausage and Mushrooms

The second part of Starch Week is a Chinese recipe using sticky (sweet) rice. This can be an entree with the meat, but you could make it vegetarian and use tofu, or even just have it as a side dish. If you have a grocery store with a nice rice section you might be able to find this, but most likely you will have to go to an Asian grocery store. They sell it as sweet or glutinous rice. Basically, it gets super sticky like sushi rice, hence the glutinous title. If you don’t have a rice cooker, you could use the bag or look up directions for cooking it in a saucepan instead.


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Creamy Farro

Welcome to Starch Week here at Fudging Ahead! Today I am giving an easy farro recipe that made my husband find it tasty! Unfortunately, I neglected to take any pictures of the final product with the chicken and mushrooms. Basically, I made this chicken recipe I love, but added some mushrooms and onions I sauteed. I added this at the end to reheat the chicken and blend it in with the farro. It worked really well, but you could easily add other food like beef, vegetables, etc. I would just recommend you cook them first and simply reheat them with the farro.


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My first ever Hanukkah present was a Jewish cookbook, which was awesome! It reminded me a lot of an Italian cookbook I have (lack of pictures, lots of blocks of text to explain steps and provide background information, authentic-sounding recipes), which made me hopeful. I’ve made Challah before, but never documented the whole thing. I also can’t remember which recipes I’ve used before. All I can say is that this is by far the best I’ve made. The bread is so soft on the inside and crusty on the outside. It looks pretty, and it even kept pretty well for a few days.


This recipe makes enough for 2 loaves, but you’re able to freeze them, so the other one is waiting for a day when I need cheering up, the smell of fresh bread in the house, or some other day when I want this bread but am too lazy


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Strata with Sausage, Mushrooms, and Cheddar Cheese

This is technically a breakfast dish. But, I am a big fan of breakfast for dinner. Or lunch. So, you know, you can eat this whenever you want. I don’t care. K was thrown off because I didn’t describe it as a breakfast dish, but he realized it was. He was all “isn’t this breakfast food?”, and I gave a look of “who doesn’t like eggs, cheese, sausage, and bread together?”. Duh.


And besides, I had been in love with cheese. Major crush.

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