Recipes from Mynameisyeh

classic tater tot hotdish

to review, a hotdish is: a meat, a vegetable, creamed soup, and a starch. hotdishes make up a subset of casseroles that are a very hearty meal in a pan. they're like creamy meat pies that are everything you could ever want when it's cold, and they're also great make-ahead meals. the battle for most classic hotdish usually comes down to wild rice versus tater tot, and because i have a kick butt recipe for wild rice hotdish that i’ll be posting a little bit later, in time for you to make it with all of your thanksgiving turkey leftovers, we’re starting here with tater tot.

Prep: 30M Cook: 00H45M

rose jam sufganiyot with vanilla glaze and pistachios

it’s a buttery rich dough scented with cardamom, cinnamon, and orange zest, and after getting fried and filled with raspberry rose jam, it gets a vanilla glaze and crushed pistachios. and rose petals because we are getting fancy. the flavors are inspired by malabi, a middle eastern milk custard that’s topped with rose syrup, pistachios, and sometimes a little cinnamon, and i will never stop singing praises about this combo. it is floral and warm and i love it.

Prep: 160M Cook: 30M

garlic and onion latkes and sour cream

Ok before I get ahead of myself, I’m gonna talk about these latkes. They’re basically an amped up version of the classic latkes that I typically make and they are sooo good. Flavor-wise, I’ve added garlic and scallions (to an already onion-y mixture) and paired them with a caramelized onion sour cream situation that’s just like French onion dip. Texture-wise, I’ve replaced my standard flour binder with panko breadcrumbs for a thicker heartier texture. I find it helps these latkes fry up more like hockey pucks, which is a good thing because we live in hockey country. I supposed you could also use matzo meal!

Prep: 65M Cook: 20M

chocolate sea salt rugelach

here is the recipe for this sea salty chocolate rugelach, inspired by my mom’s. i love rugelach because the dough isn’t too sweet, and it’s just like a pie dough that’s been enriched with cream cheese. to help get those pie dough-like flakes, you want the ingredients to stay cold and you don’t want to over-mix the dough (some clumps of butter and cream cheese are a good thing). also, the refrigerator is your friend while you’re making these, so clear some space. since the dough is not too sweet, you can control the sweetness based on the kind of chocolate you use. i love using milk chocolate, but for a less sweet option, go with semisweet or darker.

Prep: 90M Cook: 24M

chocolate peanut butter oatmeal muffins

one of the number one things that i was told to prep before bernie’s arrival was oatmeal muffins! oatmeal to help with lactation and muffins because they’re quick and easy to thaw from frozen and you can eat them with one hand. i do love oatmeal in the morning, and i usually have it with peanut butter or almond butter, cinnamon, berries, a little dark chocolate, and trader joe’s crunchy super seed mix for some omega-3s, so i made a muffin version of this! they’re super good and filling, they’ve got pockets of melty chocolate, and they’re topped with just a few sprinkles that i thought would add a little humor to times that were destined to be insane, filled with bernie wails, and true muffin emergencies. this is a pretty versatile recipe— you can add different spices, use butter or coconut oil, and change up the nut butters and mix-ins (don’t skimp on the chocolate though!). i would definitely recommend topping them with something, whether it’s sprinkles or turbinado sugar and/or seed mix, the added crunch on top is the loveliest.

Prep: 30M Cook: 22M