Cooking
I’m in a busy season of work and life - for the next few weeks, my newsletter will probably be my only content - thanks for your patience! Plenty of recipes to come!
Rick Martinez Twice Roasted Sweet Potatoes: Ok I’m about to write a bunch of caveats for this recipe, which might make it sound like it’s a bad recipe, but it’s not! I just simplified it a bit to match the ingredients I had on hand and some personal preferences. Will definitely make this again for lunches (a good Sunday prep recipe!).
I loved the texture and flavour the sweet potatoes got following his steps to a T, as well as the treatment of the beets (I would have never thought to put lime juice on roasted beets, so good!)
Personally, I find tahini to be a really strong, bitter flavour, so I tweaked the sauce slightly. First, I would half the sauce recipe because it makes a lot. I ended up adding twice as much lime juice and adding in some maple syrup (of course!) to cut the bitterness.
I then served my sweet potatoes and beets with some sliced cucumber and 6 minute boiled eggs.
I didn’t make the topping because I didn’t have the ingredients but I’m sure it would be delicious.
Other things I cooked:
Butternut squash mac and cheese: I swear I will eventually add this to my site. I wanted to recipe test it one more time because a few weeks ago it wasn’t quite right. Tested it on Thursday and it’s sooo good!
Samin Nosrat Flour Tortillas: I used vegetable shortening instead of lard and these were perfection. You need 2.5 hours to let the dough rest which really helps with the texture of the tortillas and makes them easy to roll out. I will definitely make these again for future taco nights! Served with bulgogi style steak for some fusion tacos (recipe to come, eventually).
Super Bowl menu: A few goodies from the archives on my site: Spicy Feta Dip, Sweet & Spicy Cauliflower, then I ad-libbed air fryer mozzarella sticks with spicy marinara, baked potato boats (cheddar cheese, bacon, green onion and diced tomato, ala NY Fries “The Works”), veggies and dip (this is my favourite homemade dip, I do it with sour cream as the base), and finally Half Baked Harvest Buffalo Chicken Pizza.
I loved this pizza and will definitely make it again. I didn’t have all the herbs on-hand so I just made do with what I had: green onion instead of chives, Italian seasoning instead of fennel seed. I baked chicken breasts the day before and diced those up instead of shredded chicken.
I used store-bought pizza dough. Remember to always take your store-bought pizza dough out of the fridge a few hours before you need it so it can come to room temperature and rise a bit. Makes it much easier to work with!
Following
@dialaskitchen- her food photos are stunning and her recipes look amazing. Her cookbook is on my list to buy this year.
Listening
To The Staves new album!!!! I had a busy Friday so I haven’t listened to it top to bottom fully, but that is today’s main objective (besides my actual work).
Using
My silicone baking mat*. I love these for making clean up easy and reducing waste in the kitchen. Some people have one for baking, one for savoury cooking, but I just use mine for both. I don’t find there is any flavour transfer.
Thinking
About bruschetta. I feel like I haven’t had it in sooo long, and it feels a little retro, but it’s so good! Especially baked, it has that perfect “crispy gone soggy” texture. In the summer a friend made it with sundried tomato diced into the mixture and that added a special punch of flavour. I made it this weekend and will work on typing up the recipe... soon.
Laughing
Related to the above:
Have a great week,
Kaleigh
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*Amazon affiliate link - if you can, buy local! I haven’t tried this brand, my mat isn’t on Amazon anymore. But these have great reviews and you get a good variety!