Recipes for the in between

Plus, 20 pie recipes that are worth every crumb

Welcome to Let’s Get Lost! I’m Rebecca, a recipe developer, food photographer, passionate people watcher, and chaser of new experiences. You might know me from my recipe websites, Of Batter and Dough and A Little and A Lot.

My husband and I are nomads without a home base but with many modes of transportation, namely an RV, a motorcycle, and a sailboat. I write recipes and stories for curious people who believe experiences are more important than things and who want more adventure.

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Recipes for the in between

In December, Nicki Sizemore and I are going to get together over Substack LIVE to make something from her newest cookbook, coming out early next year. Those details are coming later, but as we were discussing what to make, Nicki suggested two simple recipes saying, “These are both quicker recipes, and would be perfect for all the ‘in-between’ times during the holidays.”

The in-between times.

I feel like the last two months of the year are completely swallowed up by the holidays. All of the everything is consumed with how to decorate, what to do, what to cook, what to bake, and what to buy. But most of our time during those two months are spent in the in-between the days. The holidays consume our focus, but our lives keep rolling along in the in-between days.

So, that’s what this issue is about: recipes for the in-between days. Recipes for those days when you have hungry mouths to feed, even if the only hungry mouth is yours, and little time or energy to do it. Below you’ll find a handful of quick, easy, inexpensive ideas for delicious meals that feel nourishing and taste delicious.

And, most importantly, almost all of them can be adapted to what you like and what you have.

If you need ideas for what to make for holiday celebrations, you are not lacking in options. This issue is for all the other days.

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Spiced ground beef and veggie bowls with herby yogurt sauce

These tasty little bowls were inspired by this note from Katie who writes What’s On Your Plate.

I saw Katie’s note one night and it stuck in my brain as the kind of idea that’s brilliant in its ability to be adapted to whatever you like and whatever you have. My favorite kind of meal.

There is plenty of room in the recipe below to swap any of the ingredients out for something else, even the ground beef, although then you wouldn’t want to call them ground beef bowls, would you? Or maybe you would. Do as you like.

As you’ll see, I have not provided any amounts in the following recipe which I know might drive some of you a little bit crazy. But hear me out: the amounts really don’t matter. Truly.

This is one of those dishes for which you can make as much or as little as you like. If you want to go heavy on the protein and light on the veggies or light on the veggies and heavy on the protein, do it. I’ve given some broad guidelines with the spices because allspice and cumin can be overpowering, and even though Aleppo pepper is a mild chili, if you use a lot you will end up with something quite spicy. Which maybe you want, but also maybe you don’t.

As always, taste and adjust, and taste and adjust, and taste and adjust. Forever and ever amen.

Serves: as many as you like

Unless you’re feeding an army, this dish will take about 30 minutes to make

For the herby yogurt sauce:

• A good size bunch of fresh parsley or cilantro or both

• Red wine vinegar (start with 2 tablespoons and increase from there)

• A dash or two of cumin

• A couple of cloves of garlic (if you’re sensitive to things from the Allium family, leave the garlic out)

• Salt and pepper (start with about a 1/4 teaspoon of each and increase from there)

• A generous glug (2-3 tablespoons) of extra virgin olive oil

• About 1/2 cup of plain, unsweetened yogurt (I used Greek yogurt)

Add all the ingredients to a blender and process until smooth. If there’s not enough liquid to blend, add more olive oil. Taste and adjust any of the ingredients until it tastes right to you. Pour it into a bowl and stir in the yogurt. Refrigerate until ready to serve.

For the ground beef and veggie bowls:

• Potatoes (or just one potato if it’s large or you’re just cooking for one or two), I used Yukon gold because they are my favorite

• Salt

• Any other veggies you like, roasted, blanched in boiling water, steamed, air fried, or sautéed

• Any kind of cooking oil

• 1 onion - red, yellow, or white, or a couple of shallots (if you’re sensitive to things from the Allium family, leave it out or swap in some thinly sliced fennel)

• Ground beef

• Spices, per pound of ground beef: About 1 teaspoon ground cumin, 1/4 - 1/2 teaspoon allspice, 1/2 - 1 teaspoon ground black pepper, 1 - 3 tablespoons Aleppo pepper

• A jar or a can of artichoke hearts, marinated or not, drained

• A jar of roasted red peppers, drained, or chop up a fresh bell pepper, any color

Instructions:

1. Peel the potato if you like (you certainly don’t have to) and chop it into bite size pieces. Add it to a saucepan with enough water to cover the potatoes and enough salt to make the water taste salty. Set the pan over high heat and bring to a boil. Lower the heat and maintain a gentle simmer until the potatoes are fork tender then drain in a colander set inside the sink.

2. If you’re going to add other veggies (I added blanched asparagus), decide how you’re going to cook them and get them started. If you have any leftover cooked veggies in your refrigerator all the better! If you’re using tomatoes, there’s no need to cook them; just chop them into bite size pieces, toss them with some salt, and set aside until you’re ready to serve.

3. Add a tablespoon or two of oil to a large skillet or braiser. Add the sliced onion and set the pan over medium heat. Cook the onions gently until they are soft and light golden brown.

4. Add the ground beef to the skillet with the onions. Use a spoon to break the ground beef up then sprinkle with the spices and some salt. Cook, stirring, until the beef is cooked through and no longer pink.

5. Add the artichoke hearts and peppers. Cook, stirring every once in a while for 5 minutes or so. Gently stir in the potatoes.

6. To serve; fill a bowl, or bowls, with some of the ground beef mixture. Add your veggies. Drizzle the whole thing with herby yogurt sauce. Devour. (But not too fast, I don’t want you to choke.)

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9 Recipes For The In Between Days

1. Brussels Sprouts, Apple, and Cheddar Salad: This salad starts with apples and cheddar and adds shaved Brussels, smoked almonds, and a tangy white wine vinaigrette. Every bite is a sweet and sour burst of flavor with plenty of crunch. I’d be happy with a bowl of this salad all on its own. But, it’s also the perfect partner to a rotisserie chicken or any kind of soup or sandwich.

2. Farro and Tomato Salad: This is one of those salads that you can make a big bowl of and keep it in the refrigerator to snack on whenever you like. In the summer, it’s a great way to show off garden fresh tomatoes. In the winter, I opt for cherry tomatoes which tend to be good all year long. To add some extra protein, serve it with hard or soft boiled eggs, tuna or any kind of cooked seafood, rotisserie or roast chicken.

3. Crispy Black Bean Tacos with Potatoes and Cheese: Creamy black beans, buttery potatoes, and plenty of melted cheese tucked into a crispy flour tortilla shell and served with sour cream salsa verde sauce. These tacos are quick and inexpensive to make but will fill you with happiness from head to toe. That, my friends, is what I call a good deal.

4. Skillet Chicken and Potatoes: This is one of my favorite week night meals. It only takes 30 minutes to prepare and is easy on the pocketbook, requiring only a small handful of ingredients. But better than all of those reasons, it’s incredibly delicious and wholly satisfying.

5. Brown Butter Sauce Pasta with Crispy Bread Crumbs: This recipe is simply pasta coated in nutty brown butter, parmesan cheese, and crispy toasted bread crumbs. And it’s nothing short of heaven on earth. I so badly want to both undersell it and emphasize its magic.

6. Chicken Lettuce Wraps with Rotisserie or Leftover Chicken: These have been a staple in our house for many years. I think could eat them every day for a month and still not be tired of them. And, they only take about 15 minutes to make.

7. Red Lentil Soup with Ham and Aleppo Pepper: Red lentil soup with ham is one of those simple recipes that’s perfect for lazy evenings when you want a hot, comforting, nutritious meal in under an hour, with very little effort.

8. Slow Cooker or Instant Pot Tri-Tip with Coriander Gravy: In this simple recipe, Tri-Tip Steak is cooked in a rich gravy flavored with fennel, coriander, and paprika until it’s so tender that it falls apart. It’s a deeply comforting meal that’s satisfying in a heart warming, soul gratifying, stick-to-your-ribs kind of way.

9. Chachouka (Shakshuka): Chachouka is a delicious vegetarian North African pepper and tomato stew that comes together in just a few minutes. Slightly spicy, light yet filling, and deliciously nourishing.

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The Only Holiday Cocktail Party You Can Attend In Your Pajamas!

I met the fabulous Robin Bergdoll earlier this year when she showed up to one of my classes and I learned that she lives in the city we happened to be in at that moment. She invited us to a cocktail party and the rest, as they say, is history.

Robin has done two cocktail classes with me since that fateful meeting (Cocktails 101 and Cocktails with Robin) and next month we’re doing the most fun cocktail class to date….

The Only Holiday Cocktail Party You Can Attend In Your Pajamas

I know, it’s very judgmental of me to assume you don’t already attend cocktail parties in your pajamas. But, for this one, your comfiest attire is not only acceptable, it’s encouraged.

Robin has challenged herself to post a cocktail recipe daily from December 1^st to December 21^st. You can read about that here, The Power of Words and Other Cocktail Missives, and spoiler alert! The food writer she mentions at the beginning who got scolded for daring to post non-traditional thanksgiving recipes is me! 🥂

Anyhoo, I hope you’ll join us on December 5th at 7pm EST for a fun holiday cocktail class that you can, in fact, attend in your pjs (because we won’t be able to see you.)

When: Friday, December 5 at 7pm EST (6pm CST, 5pm MST, 4pm PST)

Click this link to join the party: https://open.substack.com/live-stream/81229

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Pie is always a good idea

But maybe especially in November.

The perfect Lemon Meringue Pie

—> 20 Pie Recipes That Are Worth Every Crumb: Whether you’re a die-hard fan of flaky double crusts or the kind of baker who believes whipped cream is a food group, these 20 pie recipes are worth every single crumb.

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Shell Plant is an incredible British baker who writes Bake Experiments AND is a member of the Lost Supper Club, because I’m telling you my friends, it’s where the cool kids are (if cool = nerdy baker types, which of course it does). 🥂

Earlier this week, she published a recipe for this gorgeous Apple and Anise Gallette and I can’t help but think that it would make the perfect centerpiece for any table, holiday or not.

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Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life

I didn’t have a difficult time getting rid of stuff when we set out to move from a house to a 400 square foot RV in 2020, with one exception: My books and cookbooks.

It was SO, SO hard to pair my collection down to a manageable number, “manageable” being a relative term. I still have more than you might think. But I had to be heartbreakingly picky about which books made the cut and this was one of them.

If you’re a baker, or looking for a gift for a baker, you can’t go wrong with the Art of the Pie from The Piechiatrist, Kate McDermott.

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Free 30 Recipe Pie Cookbook

No matter what our Thanksgiving meal looks like, there is one non-negotiable: pie. The kind of pie I make might change from year to year, but there is always pie.

The incomparable Sarah Pilley compiled 30 of my favorite pie recipes into this digital cookbook and it’s available to anyone who wants it for free.

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This newsletter would not exist if not for the members of The Lost Supper Club, who show their support with a paid subscription thus ensuring that the vast majority of readers can keep reading this newsletter for free. As a thank you, I try to provide those paid subscribers with some cool stuff. Find out more about becoming a member of the Lost Supper Club.

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Lost Supper Club Cookie Swap!

To those of you who have sent me your cookie recipes, THANK YOU! I am going to bake as many of them as I can and then compile all of them for all of you. If you’re new here and not at all sure what I’m talking about here’s the scoop…

• If you have a favorite cookie recipe that you’d like to share with the group, please send it to me! You can send me a direct message through Substack or email (rebecca@rebeccablackwell.com).

• I will compile all of your recipes and organize them into a post that I’ll share with the entire group.

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If you’re not cooking for an army next week but still want pie, try one of these mini-pie recipes…

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Recommended reading

If I had to pull out my favorite quotes from this piece, I would have to just copy and paste the entire thing. So, maybe just go read it for yourself. So, so good. And remember, doubt is your friend.

Humility and Looking

And, I really don’t think there is anyone who has tried to write anything anywhere who would not relate to this.

I Yelled at a Bird

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❤️ Did you know that if you hit the heart or recycle symbol at the top or bottom of this post, it makes it easier for other people to find this newsletter?

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