We’re introducing a new segment for Lady Journey where we share a recent recipe we found online and tell you if we liked it that we will definitely make it again. In this post, I picked two contenders, Alison Roman Shallot Pasta and NYT No-Knead Bread.

Recipe

• 6 Shallots – peeled and sliced
• 5 cloves of garlic
• A good amount of olive oil
• 1 tin of Anchovies or a generous squeeze of Anchovy paste
• 1 can of Tomato Paste
• Spaghetti or Bucatini pasta

Topping

• 1 clove of garlic
• 1 bunch of parsley chopped

I liked Alison Roman’s Shallot Pasta because it is reasonably inexpensive, super easy to make and you use a whole can of Tomato Paste instead of using a tablespoon then throwing the whole thing away (how annoying and wasteful). The second reason is that it tastes good and you can make several meals out of it. All you need is 6-8 shallots finely diced, anchovies, tomato paste, and pasta. For some of you, anchovies gross you out, I say give it a try. I don’t like the taste of raw anchovy paste but when cooked with a tomato sauce it adds a bit of unique saltiness to it. You have no idea how many of your favorite salty snacks have anchovy paste in them. You’ve been eating and liking anchovies and you didn’t even know.

Recipe

• 3 ⅓ cups/430 grams all-purpose or bread flour, plus more for dusting
• 345 ml of water
• Generous 1/4 teaspoon/1 gram instant yeast
• 2 teaspoons/8 grams kosher salt

After a few years of doing Keto and not seeing results and creating the most heinous recipes I’m back on carbs and I’m happier than ever. I have to tell you that my weight has not changed and I may have lost weight ever since I’ve embraced breads and pastas with open arms I’ve been a lot happier. Here’s my dilemma with bread, I hate store-bought and when I buy from a bakery it’s never fresh unless I go early in the morning (I’m not a morning person). That’s not going to happen. I remembered a few years ago how everyone was raving about the NYT No-Knead Bread so I thought I’d give it a try. All you need is flour, salt, yeast, and a dutch oven. I was a little intimidated but it turned out better than I thought. You just need a bit of 12 to 18 hours to let it rise so you can’t make it right away. Just a heads up you’re gonna think it’s too wet or sticky, it’s not. It’s a good hygge activity.

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