Cooking with Milanda

Milanda had always believed that the best way to celebrate life’s little moments was with food—especially if that food was made with love. On Shawn’s 46th birthday, she wanted to make something simple but hearty, a dish that would fill the house with warmth and memories. With their seven kids buzzing around the kitchen, each one eager to help in their own way, Milanda decided on a classic: baked beans. It was a dish that had always been Shawn’s favorite, comforting and unpretentious, just like him.

The kids were in full swing as soon as Milanda announced the plan. Emma, the oldest at 14, took charge of stirring the pot of beans, her eyes serious as she made sure nothing burned. Max, who was 11, was tasked with setting the table, although he kept sneaking bites of the bacon bits Milanda had prepared for the dish. The twins, Lily and Noah (aged 9), were on onion chopping duty, their tiny hands trying their best not to tear up. Even the younger ones, Mila and Felix, aged 5 and 3 respectively, added their own brand of chaos by scattering a few too many spices onto the counter, much to Milanda’s amusement.

Shawn had spent the day at the gym, as usual, lifting heavy weights and training for his next competition. Milanda often joked that he was built like a Greek god, but today, she wanted him to feel grounded, surrounded by the family and the food that made their home so special. After a few hours of preparing, baking, and a bit of inevitable kitchen chaos, the beans were ready. They were simple—navy beans simmered in a rich, savory tomato sauce with bits of crispy bacon and a dash of molasses, brown sugar, and mustard for that perfect balance of sweet and savory.

When Shawn walked in, his muscles bulging in his birthday t-shirt, he was greeted with the noise of seven excited kids and the scent of homemade baked beans wafting through the air. His smile was broad, not just because of the meal, but because he knew it was a labor of love. As the family sat down together, passing bowls of beans and cornbread, Milanda caught Shawn’s eye and raised an eyebrow playfully. “I may not have baked you a cake, but I think these beans are a celebration in themselves,” she teased.

Shawn chuckled, pulling Milanda close for a quick kiss on the cheek. “Best birthday dinner I could ask for,” he said, scooping a generous portion onto his plate. As the kids bickered over who got the last piece of cornbread, Shawn leaned back, savoring the simple, delicious meal, and realized that the best part of turning 46 wasn’t the number of candles on his cake—it was the family that gathered around him, creating their own kind of celebration every day.

🍲 Simple Baked Beans

Ingredients:

• 2 cans (15 oz each) navy beans (or any white beans of your choice)
• 4 slices bacon, chopped
• 1 small onion, diced
• 1 clove garlic, minced
• 1 cup ketchup
• 2 tbsp molasses (or honey for a lighter sweetness)
• 1 tbsp Dijon mustard
• 2 tbsp brown sugar (or maple syrup for a twist)
• ½ tsp smoked paprika (optional, for extra depth)
• ½ tsp salt (or to taste)
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
2. Cook the Bacon:
   In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon from the skillet and set aside, but leave the rendered bacon fat in the pan.
3. Sauté the Aromatics:
   In the same skillet, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Combine the Beans:
   Add the drained and rinsed beans to the skillet with the onions and garlic. Stir well.
5. Prepare the Sauce:
   In a small bowl, whisk together the ketchup, molasses, Dijon mustard, brown sugar, smoked paprika (if using), salt, and pepper. Pour the sauce over the beans and mix everything together.
6. Bake:
   Transfer the beans into a 9×9-inch baking dish or any oven-safe dish. Sprinkle the crispy bacon on top. Cover with foil and bake for 30 minutes.
7. Uncover and Continue Baking:
   After 30 minutes, uncover the dish and bake for another 10-15 minutes to allow the sauce to thicken and the top to get bubbly.
8. Serve:
   Let the baked beans sit for a few minutes to cool slightly before serving. They’re perfect with cornbread or any grilled meats!

This recipe is perfect for family gatherings and has the right balance of sweetness and savory depth. It’s also easily customizable—feel free to add a pinch of chili flakes for some heat or even swap out the bacon for a vegetarian alternative. Enjoy!

Milanda hadn’t planned on hosting a dinner party. It sort of… happened. One minute she was texting the group chat about how chaotic the week had been (two dentist appointments, a science fair, and the black lab ate a sock), and then next, everyone was replying:
“See you Saturday!”
“I’ll bring wine.”
“Make that bean thing you made once.”

Milanda squinted at her phone. What bean thing?

She scrolled back through her own photos—baked beans? No, too sweet. That garbanzo thing? Nope, that gave Jodie heartburn. Then she found it. A hazy, slightly overexposed picture of a steaming pot—rich red, flecked with green, hearty enough to feed a hockey team.

The vegetarian chili.
Made on a whim last fall when the fridge was empty except for three zucchinis and half a pepper. The kids had all grumbled when they saw no meat, but by the end, even her extremely buff husband had gone back for thirds. He said something wild like: “This slaps.”

So she made it again.

Saturday arrived. The dogs were banished to the yard (for now), the kids were temporarily hypnotized by a holiday movie, and Milanda stood in her kitchen with a wooden spoon and a mission.

Into the pot went:

• Chopped onion and garlic, sizzling in olive oil
• Bell peppers, zucchini, corn, and black beans
• Crushed tomatoes and a secret spoonful of maple syrup
• A spice blend so bold it made her sneeze (twice)

She let it simmer while she cleaned under the couch (why was there a sock in the toaster?) and laid out mismatched bowls because, you know, charm.

By 6:00 p.m., the house smelled like smoky paprika and promise.

Guests trickled in, wine bottles clinking. Someone brought a salad no one would eat. Her neighbor muttered something about “missing the meat,” but then had two bowls. Her friend Daney, a “chili purist,” paused mid-bite and said:

“Wait. This is… actually very good.”

Milanda beamed.
Actually. Very. Good.
The kind of compliment that sounded like surprise, but tasted like victory.

Even the kids, bribed with cornbread and sparkling apple juice, gave her grudging thumbs-up.

By the end of the night, the pot was empty, her heart was full, and someone had written “Chili Queen” on a napkin and taped it to her fridge.

Moral of the story?

Don’t underestimate beans.
Don’t underestimate Milanda.
And never host a dinner party without making extras—someone will ask for a Tupperware to-go.

🫘 Milanda’s “Actually Very Good” Vegetarian Chili

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 6–8 (or 4 with seconds and a lunchbox leftover)

Ingredients:

Base Veggies:

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup corn (frozen or fresh)

Beans & Tomatoes:

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste

Seasonings:

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp cinnamon (trust her)
• Salt & pepper to taste
• 1 tsp maple syrup (Milanda’s secret weapon)

Optional Add-ins:

• 1 chipotle pepper in adobo (for smokiness)
• ½ cup vegetable broth (if you like it a bit soupier)
• 1 cup chopped spinach or kale (sneaky greens!)

Instructions:

1. Sauté the Base:
   Heat olive oil in a large pot over medium heat. Add onion and cook until translucent (about 5 minutes). Stir in garlic, bell pepper, and zucchini. Cook another 5 minutes, until veggies start to soften.
2. Add Spices:
   Stir in chili powder, cumin, paprika, oregano, cinnamon, and tomato paste. Cook for 1 minute to let the flavors bloom.
3. Add Beans & Tomatoes:
   Pour in crushed tomatoes, beans, corn, and maple syrup. Add broth or water if you want a thinner chili. Stir everything together.
4. Simmer:
   Bring to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally. Taste and adjust seasoning. More salt? More maple syrup? More chili powder? You’re the boss.
5. Serve:
   Ladle into bowls and serve with:
   • Cornbread or crusty bread
   • Sour cream or plant-based yogurt
   • Avocado slices
   • Shredded cheddar or vegan cheese
   • Lime wedges, if you’re feeling fancy

💡 Milanda’s Tips:

• Make ahead: Even better the next day.
• Want it meaty? Add crumbled tempeh or lentils.
• Hosting hack: Serve it from the pot, pretend you’re too humble to accept compliments.

The scent was the first thing to stir the kids. It crept upstairs like a gentle whisper—warm cinnamon, buttery brown sugar, and the unmistakable promise of something sweet and sacred.

It was still dark outside when Milanda slipped out of bed, tying her robe with one hand while nearly tripping over a yawning Black Lab. Billbo, the blue healer blinked at her from the rug, unimpressed with her early enthusiasm.

Holiday mornings were her favorite. Before the gifts, before the chaos, before the sticky-fingered frenzy of wrapping paper and squeals—there was the kitchen. And cinnamon buns.

She didn’t need a recipe anymore. It lived in her fingers. A simple dough—no fuss, just flour, yeast, milk, sugar, and time. It came together easily, like muscle memory, like family. She’d roll it out on her floured countertop, humming a little tune as she spread softened butter across the surface, then a heavy-handed sprinkle of cinnamon and sugar. Sometimes she added orange zest, sometimes a handful of chopped pecans—but usually, she kept it simple. Simple was perfect.

Each roll was tucked lovingly into a baking dish, covered with a towel, and placed on top of the stove to rise while the oven preheated. The kitchen warmed as the sun began to peek over the ocean outside. She caught a glimpse of the surf from the window and smiled. Maybe they’d all head down to the beach after breakfast.

One by one, sleepy feet padded across the floor. Her youngest came in first, dragging a blanket behind her like a cape. Then the twins, bickering good-naturedly over who got the corner bun. The teens followed last, feigning coolness but sniffing the air like hounds.

By the time her husband entered the room, shirtless and already doing pushups for fun in the living room, the buns were golden. She pulled them out, steam curling toward the ceiling. She drizzled icing over them without measuring—just powdered sugar, vanilla, milk, and love.

Everyone gathered around the table. No phones, no distractions. Just warm buns, sticky fingers, laughter, and the brief hush that always came with that first bite.

“Mom, you should sell these,” one of them mumbled, mouth full.

“Then you’d have to pay for them,” she winked.
They all laughed.
The dogs begged underfoot.
The morning glowed.

In that cinnamon-sweet silence, Milanda looked around at the faces she loved most in the world and thought, This is the magic. Not in the presents or the plans, but in the ritual. In the way flour and sugar became something more. Something remembered.

🍂 Milanda’s Simple Holiday Cinnamon Buns

Dough Ingredients:

• 1 cup warm milk (about 110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• 2 tbsp granulated sugar
• 1 egg, room temperature
• 4 tbsp unsalted butter, melted
• 3 cups all-purpose flour (plus more for dusting)
• 1 tsp salt

Filling:

• ⅓ cup unsalted butter, softened
• ½ cup brown sugar, packed
• 1 ½ tbsp ground cinnamon
• (Optional) 1 tsp orange zest or ¼ cup chopped pecans

Icing:

• 1 cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract
• (Optional) a pinch of salt or a touch of cream cheese for tang

🥣 Instructions:

1. Activate the Yeast

In a large mixing bowl, combine warm milk and sugar. Sprinkle in the yeast and let it sit for 5–10 minutes until foamy.

2. Mix the Dough

Add the egg, melted butter, and salt. Stir to combine. Gradually add the flour, mixing until a soft dough forms. Knead on a floured surface for about 5–7 minutes until smooth and elastic (or use a mixer with a dough hook for 4 minutes).

3. Let It Rise

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

4. Roll It Out

Punch down the dough and roll it into a 14×9 inch rectangle. Spread the softened butter across the surface.

5. Add the Filling

In a small bowl, mix brown sugar and cinnamon. Sprinkle it evenly over the buttered dough. Add orange zest or pecans if using.

6. Roll and Slice

Starting from the long edge, roll the dough tightly into a log. Slice into 12 even pieces and place them in a greased 9×13 inch baking dish.

7. Second Rise

Cover the pan with a towel and let the rolls rise again for 30–40 minutes until puffy.

8. Bake

Preheat oven to 350°F (175°C). Bake for 20–25 minutes, or until golden brown.

9. Ice and Serve

While warm, whisk together the icing ingredients and drizzle generously over the buns.

💡 Milanda’s Tips:

• Make-ahead: Prep the night before, cover, and refrigerate the unbaked buns. In the morning, let them sit out while the oven preheats, then bake.
• Serve with: Black coffee, cocoa, or mimosas. Bonus points if eaten in pajamas.

Milanda had always been known for her culinary creativity, but one afternoon, she decided to elevate her usual avocado salad to new heights. Inspired by a recent craving for something crispy, she envisioned a dish that combined the creamy richness of ripe avocados with a satisfying crunch. Determined to bring this idea to life, she set to work in her kitchen, gathering her ingredients with enthusiasm.

The base of her salad consisted of perfectly ripe avocados, diced to perfection, and tossed with a medley of fresh vegetables. To add a unique twist, Milanda introduced crispy elements into the mix. She carefully fried thin slices of sweet potato until they were golden and crisp, then crumbled them into the salad, adding an unexpected texture that delighted the senses. For an extra layer of flavor, she sprinkled in some toasted sesame seeds, their nutty aroma infusing the dish with depth.

To bring everything together, Milanda crafted a dressing that balanced tangy and savory notes. A blend of lime juice, olive oil, and a touch of honey formed the base, while minced garlic and a hint of chili flakes provided a kick that complemented the creamy avocado and crispy elements. She drizzled the dressing over the salad, tossing gently to ensure each bite was infused with the harmonious flavors.

As Milanda took her first bite, she couldn’t help but smile. The combination of creamy avocado, crispy sweet potato, and the zesty dressing was nothing short of perfection. It was a dish that not only satisfied her cravings but also showcased her ability to transform simple ingredients into a culinary masterpiece. From that day forward, her crispy avocado salad became a staple in her repertoire, a testament to her inventive spirit and love for bold flavors.

🥗 Crispy Avocado Salad

Ingredients:

• 2 ripe avocados, diced
• 1 small cucumber, chopped
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 1 medium sweet potato, peeled and thinly sliced (for crisping)
• 2 tbsp olive oil (for frying)
• 1 tbsp toasted sesame seeds
• Salt & pepper to taste
• Fresh cilantro or parsley for garnish (optional)

🍠 Sweet Potato Crisps:

1. Thinly slice the sweet potato using a mandoline or sharp knife.
2. Heat olive oil in a pan over medium heat.
3. Fry slices in batches until golden and crisp (2–3 minutes per side).
4. Drain on paper towels and lightly salt while warm.

🥣 Dressing:

Ingredients:

• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey (or maple syrup for vegan option)
• 1 clove garlic, minced
• ¼ tsp chili flakes (adjust to taste)
• Salt to taste

Instructions:

1. Whisk all ingredients together in a bowl until emulsified.
2. Taste and adjust seasoning as needed.

🥗 Assembly:

1. In a large salad bowl, combine avocado, cucumber, tomatoes, and red onion.
2. Add sesame seeds and gently toss.
3. Drizzle dressing over the salad and mix lightly.
4. Top with crispy sweet potato slices right before serving.
5. Garnish with chopped cilantro or parsley if desired.

This salad is crunchy, creamy, fresh, and tangy—all at once. Let me know if you’d like variations or additions!