#freezer-friendly

If you love a comforting pot pie but don’t always have time to make it from scratch, this savory vegetable filling starter is the perfect solution. Think of it as a flexible, make-ahead base you can turn into a full meal whenever you need it. Instead of preparing a complete pot pie, this recipe focuses on the rich, flavorful filling—the part that stores beautifully and adapts well to different…

Make Korean pumpkin porridge (hobakjuk) in just 30 minutes with sweet kabocha pumpkin and glutinous rice. This cozy, golden porridge is creamy, mildly sweet, and perfect for a light meal, breakfast, or dessert. When fall arrives in Korea, markets overflow with pumpkins in every shade of orange. For me, that always means one thing—Korean pumpkin porridge, or hobakjuk (호박죽). This golden, mildly…

Wanja-jeon (Korean meat and tofu patties) are savory little jeon, pan-fried until golden and tender inside. They’re a holiday favorite, but also a versatile everyday dish that’s easy to make ahead and reheat. As Chuseok approaches, I made these little meat and tofu patties, known as wanja-jeon (완자전). In Korean cooking, jeon (pan-fried dishes lightly coated in flour and egg) are an essential part…

Busy mornings don’t have to mean boring breakfasts. These make-ahead egg sandwiches are the ultimate grab-and-go solution. They’re protein-packed, freezer-friendly, and endlessly customizable. Whether you’re feeding kids before school or stocking the freezer for busy workdays, this recipe will become your new breakfast MVP. 🥚🧀🥯 Let’s dive into how to prep, store, reheat, and remix these to suit…

source: bf’s recipe

Materials:

Big pan (dutch oven)

Ingredients:

Jar of Heinz Spageroni sauce (spicy one)

Tomato paste, 3 tins of 70gr

Ground beef, 1 kg

Onion, 1 or 2 big ones

Garlic, 2-3 bulbs (?)

Hot peppers such as red pepper (not bell pepper), jalapeño’s or green peppers or madame jeanette’s, 2 or 3

Sambal manis, 1 tbsp

Salt&Pepper

Method:

Dice the onion, de-seed the peppers (optional) and slice them. Crush and chop the garlic (or use the garlic-tool).

Heat up a pan over medium-low heat. Add oil and the onions, cook until they’re translucent.

Add the garlic and peppers, cook for a few seconds, until you can smell them. Don’t cook them for too long and burn them.

Add the meat and S&P. Cook until you see no more pink ground meat.

Add the tomato paste and sambal and stir in.

Add the jar of Spageroni sauce and cook for a few minutes.

Notes:

This is (a lot of) sauce only. You can serve this with spaghetti noodles (and cheese!) and a salad on the side. We used it as the tomato-sauce on homemade pizza. There are ideas on using it instead of chili in chili-dogs (whatever those are). Endless possibilities really.

Pizza recipe (bf’s): pizza dough, sauce, lots of different cheeses (gouda old and mozzarella are not optional)

Pizza recipe (mine): pizza dough, sauce, optional cheese, red onion half rings, sliced paprika (bell pepper, yellow or red), slices of chorizo sandwich meat (better than salami), more cheese. Cheese choices are gouda old, mexican cheese mix (gouda young/cheddar/mozerella), mozerella, gouda young, i imagine you could use parmesan, cheddar.

It is a lot of sauce. Seeing as you’re using a kilo of meat, this can easily serve up to 10 people, if you’re using it as a spaghetti sauce and serving it with noodles and cheese and a salad on the side.