Ponni's creations

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Recipes

breads and more, with new recipes coming soon!

11 recipes

An orange tabby cat stirring tomato orzo in a deep green pan with tomatoes, onion, garlic, butter, and Parmesan nearby
Dinner · One pan · About 1 hr

Greek-Style Tomato Orzo

Cozy tomato orzo simmered with onion, garlic, butter, and bone broth, then finished slowly in the oven with Parmesan.

Ingredients
  • 1 cuporzo
  • 1 small or mediumonion, grated
  • A few clovesgarlic, crushed
  • ¼ stick (2 tablespoons)butter
  • 3 cupsbone broth
  • 1 cantomato purée
  • 1 canchopped tomatoes
  • For servingParmesan cheese, grated
Method
  1. Heat the oven to 375°F. Choose a deep, oven-safe pan that can go from the stovetop to the oven.
  2. Melt the butter in the pan over medium heat. Add the grated onion and crushed garlic and sauté until softened and fragrant.
  3. Add the bone broth, tomato purée, chopped tomatoes, and orzo. Stir well and bring to a boil on the stovetop, about 10 minutes, watching and stirring so the orzo does not stick.
  4. Cover the pan tightly with aluminum foil and transfer it to the oven. Bake for about 30 minutes, stirring once halfway through.
  5. Turn off the oven and leave the pan inside, still covered, for 15 minutes.
  6. Stir, spoon into bowls, and grate Parmesan over the top before serving.
01
An orange tabby cat stirring a pot of Greek spinach rice with lemon, tomatoes, and herbs nearby
Greek · Vegetarian · About 30 min

Spanakorizo

A comforting one-pot Greek spinach and rice dish with tomatoes, herbs, and a bright squeeze of lemon.

Ingredients
  • 1 containerfresh spinach
  • 1onion, chopped
  • 2 clovesgarlic, minced
  • 1 canchopped tomatoes
  • To tastefresh parsley, chopped
  • To tastedried mint
  • To tastedried dill
  • As neededolive oil
  • ⅔ cuprice
  • 1⅓ cupsvegetable or chicken broth
  • 1lemon
Method
  1. Heat a drizzle of olive oil in a pot over medium heat. Add the chopped onion and minced garlic and sauté until softened.
  2. Add the chopped tomatoes, parsley, mint, and dill, followed by the rice and broth. Stir so the rice settles at the bottom of the pot.
  3. Bring to a boil, then spread the spinach over the top without stirring it in.
  4. Cover the pot, reduce the heat to low, and simmer for 20 minutes, or until the rice is tender and the broth has been absorbed.
  5. Fold the wilted spinach into the rice and finish with lemon juice to taste before serving.
02
Eggplant marinara stacks with melted mozzarella and fresh basil in a glass baking dish
Dinner · Vegetarian · About 50 min

Eggplant Marinara Stacks

Tender roasted eggplant layered with garlicky San Marzano tomato sauce, fresh mozzarella, and basil.

Ingredients
  • 2 largeeggplants
  • 1 logfresh mozzarella cheese, sliced
  • 1 canwhole San Marzano tomatoes
  • 2 clovesgarlic, minced
  • To tastered pepper flakes
  • As neededolive oil
  • Pinchsalt
  • Optionalfresh basil
Method
  1. Heat the oven to 375°F. Slice the eggplants into ½-inch rounds and arrange them on baking sheets. Brush both sides with olive oil and season with a pinch of salt.
  2. Bake for 20 minutes, flipping the rounds halfway through.
  3. Meanwhile, pour the tomatoes into a bowl and crush them into a chunky sauce. Stir in the minced garlic, red pepper flakes to taste, and basil if available.
  4. Spread a layer of tomato sauce across the bottom of a baking dish. Build stacks with eggplant, mozzarella, sauce, and another eggplant round; repeat across the dish.
  5. Cover tightly with aluminum foil and bake for 30 minutes.
  6. If desired, uncover, add more mozzarella, and return to the oven until melted. Finish with fresh basil before serving.
03
A happy cat layering spinach, ricotta, tomato sauce, and noodles in a vegetarian lasagna
Dinner · Vegetarian · About 1 hr · 9×12 pan

Vegetarian Spinach Lasagna

A comforting family-style spinach lasagna layered with tomato sauce, creamy ricotta, and plenty of mozzarella.

Ingredients
  • 2 jarsspaghetti sauce
  • 1 boxlasagna noodles
  • 1 boxfrozen spinach, thawed and well drained
  • 1 large containerricotta cheese
  • 1 bagshredded mozzarella cheese, divided
  • 2eggs
Method
  1. Heat the oven to 375°F. In a large bowl, mix the ricotta, eggs, drained spinach, and most of the mozzarella, reserving some mozzarella for the top.
  2. Spread a layer of spaghetti sauce across the bottom of a 9-by-12-inch baking pan, then add a layer of lasagna noodles.
  3. Spread on half of the ricotta mixture. Add another layer of noodles, the remaining ricotta mixture, and a final layer of noodles.
  4. Cover the top noodle layer with the remaining sauce. Cover the pan tightly with aluminum foil.
  5. Bake for about 1 hour, or until the noodles are tender. Remove the foil, top with the reserved mozzarella, and return to the oven briefly until the cheese melts.
  6. Let the lasagna rest for 10 to 15 minutes before slicing.
04
A happy cat placing a baking dish of scallions, garlic, ginger, and red chiles into the oven
Side · Vegan · 60–70 min · Serves 6

Slow-Roasted Scallions with Garlic, Ginger & Chile

Low-and-slow roasting turns scallions sweet and tender, with crisp edges and a bright finish of rice vinegar.

Ingredients
  • 12 ouncesscallions, roots trimmed
  • ½ headgarlic
  • 1 (2-inch) pieceginger, scrubbed and very thinly sliced crosswise
  • 2dried chiles de árbol, or ½ teaspoon crushed red pepper flakes
  • ½ cupextra-virgin olive oil
  • ¾ teaspoonkosher salt
  • 1 tablespoonunseasoned rice vinegar
Method
  1. Place a rack in the middle of the oven and heat to 350°F.
  2. In a shallow 2-quart baking dish, toss the scallions, garlic, ginger, chiles, olive oil, and salt until evenly coated. Turn the garlic cut side down.
  3. Roast for 60 to 70 minutes, tossing everything 2 or 3 times, until the scallions are golden, very tender, and crisp around the edges.
  4. Let cool slightly, add the rice vinegar, and toss to coat before serving.
View the original Bon Appétit recipe
05
A happy cat assembling a black bean burger with cheese, lettuce, onion, and pickles
Dinner · Vegetarian · 55 min · 6–8 patties

Really Awesome Black Bean Burgers

Roasted black beans, sautéed aromatics, cashews, and salty cheese make sturdy patties with a crisp crust and a satisfying texture.

Ingredients
  • 2 (15-ounce) cansblack beans, rinsed and drained
  • 4 tablespoonsvegetable oil, divided
  • 1 mediumonion, finely chopped (about 1 cup)
  • 1 largepoblano pepper, finely chopped (about 1 cup)
  • 3 medium clovesgarlic, minced
  • 1 chile + 1 teaspoon saucecanned chipotle in adobo, finely chopped
  • ¾ cuproasted cashews
  • ½ cupfinely crumbled feta or cotija cheese
  • ¾ cuppanko bread crumbs
  • 1 largeegg
  • 2 tablespoonsmayonnaise
  • To tastekosher salt and freshly ground black pepper
  • 6 to 8hearty hamburger buns, toasted
  • As desiredcheese, condiments, lettuce, sliced onion, and pickles
Method
  1. Heat the oven to 350°F. Spread the drained beans on a foil-lined rimmed baking sheet and roast for about 20 minutes, until they begin to split and their skins turn slightly crisp. Let cool briefly.
  2. Meanwhile, heat 2 tablespoons oil in a skillet over medium-high. Cook the onion and poblano until soft, about 5 minutes. Add the garlic for about 2 minutes, then the chipotle and adobo sauce for 30 seconds. Transfer to a large bowl.
  3. Pulse the cashews in a food processor into pieces no larger than about ⅓ inch. Add them to the vegetables.
  4. Pulse the cooled beans with the feta or cotija until roughly chopped, then add to the bowl. Fold in the panko, egg, and mayonnaise; season with salt and pepper.
  5. Shape into 6 to 8 patties. For the skillet, cook in oil over medium heat for about 5 minutes per side. For the grill, brush with oil and cook over moderate heat for 3 to 5 minutes per side. Add optional cheese near the end.
  6. Serve immediately on toasted buns with your preferred condiments and toppings.
View the original Serious Eats recipe
06
A happy cat stirring creamy tomato soup beside tomatoes, herbs, and grilled cheese
Soup · Vegetarian · Serves 4

15-Minute Pantry Tomato Soup

A silky, gently spiced tomato soup made from pantry staples in about 15 minutes.

Ingredients
  • 3 tablespoonsunsalted butter
  • 1 largeonion, finely diced (about 1½ cups)
  • Pinchred pepper flakes
  • ½ teaspoondried oregano
  • 1 tablespoonall-purpose flour
  • 2 (28-ounce) canswhole tomatoes with their juice
  • ½ cupwhole milk or heavy cream
  • To tastekosher salt and freshly ground black pepper
  • 2 tablespoonswhiskey, vodka, or brandy (optional)
  • 2 tablespoonsextra-virgin olive oil
  • 2 tablespoonschopped fresh parsley, basil, or chives (optional)
  • For servingextra-cheesy grilled cheese sandwiches (optional)
Method
  1. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened but not browned, 6 to 8 minutes.
  2. Add the red pepper flakes and oregano and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring, for another 30 seconds.
  3. Add the tomatoes with their juice, stirring and scraping any flour from the bottom of the pan. Add the milk or cream and cook, stirring occasionally and breaking up the tomatoes with a spoon, until the soup comes to a boil.
  4. Reduce to a simmer and cook for 3 minutes.
  5. Remove from the heat and purée with an immersion blender. Or purée carefully in batches in a standing blender, starting on low and gradually increasing to high, then return the soup to the pan.
  6. Season to taste with salt and pepper. Stir in the whiskey, vodka, or brandy, if using, and bring back to a simmer.
  7. Serve immediately with a generous drizzle of olive oil, a sprinkle of herbs, and freshly ground pepper. Add grilled cheese sandwiches alongside, if you like.
07
Sardine salad served on small slices of breadSardines, Greek yogurt, jalapeños, and onion arranged on a cutting board
Lunch · No cook

Sardine salad

A creamy, tangy sardine salad with onion and jalapeño, scaled for one to four tins.

Ingredients
  • 1 tinsardines, drained
  • ¼ cuplow-fat Greek yogurt
  • ¼ small onionfinely diced
  • 6 slicesjalapeño
Method
  1. Mix the drained sardines, Greek yogurt, finely diced onion, and jalapeño slices until combined.
  2. Serve as-is or spoon onto bread or crackers.
08
A cat baker measuring flour beside a bread machine and a cooling white loaf
Bread · Bread machine

Soft white bread machine loaf

A soft, fluffy sandwich loaf with three bread-machine sizes.

Ingredients
  • 1 cup (237g)warm water
  • ⅓ cup (83g)milk
  • ¼ cup (57g)melted butter
  • 3¾ cups (450g)flour
  • 3 tablespoons (37g)sugar
  • 1½ teaspoons (8.5g)salt
  • 1½ teaspoons (4.5g)yeast
Method
  1. Add ingredients to the bread machine in the order listed.
  2. Choose the basic white cycle, about 3 hours.
  3. After a few minutes, check that everything is incorporated and the dough is smooth—not overly sticky, wet, or dry.
Watch the original video
09
A cat cook rolling flour tortillas beside a hot comal
Bread · Stovetop

Soft flour tortillas

Thin, tender flour tortillas mixed in a stand mixer and cooked on a hot comal.

Ingredients
  • 3 cupsall-purpose flour
  • 1 cupvery hot water (almost boiling)
  • 2 teaspoonssalt
  • ⅓ cupsoftened lard or butter
  • As neededextra flour for rolling
Method
  1. Add the flour and salt to a stand-mixer bowl. With the dough hook running on low, slowly add the softened lard or butter.
  2. Once incorporated, slowly add the very hot water. The dough should be slightly sticky; add a little more water if it looks dry.
  3. Mix on medium speed for 5 to 8 minutes, until smooth. Shape into a ball, return it to the bowl, cover with a damp towel, and rest somewhere warm for 15 to 20 minutes.
  4. Tear off equal portions and roll into balls. Keep them covered on a lightly floured tray while you work.
  5. On a lightly floured surface, roll each ball in every direction, turning it 90 degrees every few rolls, until very thin and almost translucent.
  6. Cook on a hot comal over medium-low heat for 30 to 45 seconds per side, until golden brown. Enjoy immediately or cool and refrigerate in a container.
Watch the original video
10
A cat baker adding honey and seeds to a bread machine beside a whole-wheat loaf
Bread · Bread machine

Whole wheat loaf in bread machine

A lightly sweet, whole-grain loaf designed for the bread machine.

Ingredients
  • 1¼ cups (283g)lukewarm water
  • 2 tablespoons (25g)olive oil or vegetable oil
  • ¼ cup (85g)honey
  • 3½ cups (397g)King Arthur Golden Wheat Flour
  • ¼ cup (35g)sunflower, sesame, or flax seeds—or a combination (optional)
  • 1 tablespoon (15g)vital wheat gluten (optional; for higher rise)
  • 1½ teaspoons (9g)table salt
  • 1½ teaspoonsinstant yeast
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