Not to alarm y’all but the days are getting shorter. At first, it’s a subtle change. Now we’re waking in the dark and getting home from work without any light left in the sky. The official time change in a couple of weeks isn’t going to make this any easier. Trying to cook, clean, do your job, exercise, stay social with friends, and get quality family time while somehow clocking enough sleep is hard enough. But to do all that in the cold darkness of impending winter? It’s exhausting to even type. Every year we get lulled into accepting the end of summer by the lure of fall. The baking, the hot drinks, the pretty leaves. And then BAM. It’s dark as hell, cold, and we’re piling on blankets because we’re scared of the heating bill.
It’s tempting to stay buried on the couch and wait for delivery but there’s no better way to warm up your heart and your home than to start cooking. Let’s be honest though: you’re not gonna muster up all this damn energy multiple nights a week. So you’ve got to make something that’s gonna guarantee leftovers that’ll heat up just as well as the day they’re made for all those nights where there’s no gas left in your tank. Luckily, there’s a humble subset of meals made just for these dark days and nights: casseroles. Much maligned in recent decades because of their association with hot tuna and condensed soups; casseroles are just meals made and served in a baking dish. Nothing else. So shake off the stereotypes, grab your deepest baking dish, and let’s warm this motherfucker up.
First up, we have enchiladas. Yes, when you bake these guys up in a big tray we’d argue they’ve moved into casserole territory and we should all be grateful. Play with the fillings however you want but these two recipes are killers right off the page. They reheat and freezer like fucking dream. Plus, you’re waaay less likely to lose your shit when someone cuts you off if you know you’ve got enchiladas waiting at home.
Next up is our Egyptian Macaroni Bechamel. Our take on this classic comfort food is full of jackfruit, lentils, and all the spices you want on a cold ass night. Plus, it’s fucking gorgeous and reheats great in the microwave or the oven. It’s worth the few extra steps because the taste alone will sustain you through whatever these dark days throw at you.
Want a showstopper of a casserole and have some extra time on your hand? Try our Thanksgiving Leftovers Lasagna from scratch and celebrate you and your general badassery. Yes, lasagna is a casserole and we’ll fight anyone who says otherwise. Each layer in this recipe is packed with fall flavors and instead of marinara we threw gravy in there to tie the whole dish together. It’s a banger, keeps like a champ in the fridge, and making it now is good practice if you want to bring this dish to a Thanksgiving party next month. Go ahead, treat yourself to something tasty as the sun runs away from us.
Last, but not least, our Pumpkin French Toast Casserole. Casseroles can be sweet too. What’d we *just say* about casting aside stereotypes?! There are no rules anymore. Let the carbs and spices wash over your tastebuds. Whether you make it for a weekend brunch or Tuesday night on the couch, this casserole delivers every time and warming it back up makes your place smell so good you’ll think someone lit this $450 candle.
NOW GO FORTH and fill your baking dish to the brim and stretch those leftovers for as long as you can. We’ll meet you on the couch and might even share our electric blanket with you if you’ve preordered our new book, Brave New Meal, which drops in just two weeks. Have you grabbed your copy yet?
This week on a new episode of Forked Up, Michelle and Matt explore why everyone is quitting their jobs, how lithium laced soda pulled America through the Great Depression, and what beer will taste like during the climate apocalypse.
Michelle discusses men with questionable thigh tattoos while Matt explains how to fight a cold using sheer willpower. The recipes discussed in this ep are our Swiss Chard and Tomato Linguine w Balsamic Glazed Chickpeas AND Naughty Sour Cocktail.
Want even more recipes? That’s a the fucking spirit. This week in our supporters-only newsletter we’re talking about cocaine, chaos, and cooking up a storm with two brand new recipes: our Green Grape Pie and Pumpkin & Dill Tempeh Pasta. Not a supporter? Come on over a grab a seat at the cool kids table. We saved you a spot.
We’ll talk to y’all next week but ‘til then, stay hungry and keep cookin.
Michelle + Matt