Cooking
Paprika Chicken with potatoes and chimichurri: this is the perfect Sunday meal - a fun twist on roast chicken dinner, inspired by my 2018 trip to Portugal and some of my favourite food memories there (including an amazing Argentinian restaurant). Super flavourful and the side sauce is addictive. Recipe will be on the blog this week!
Other things I cooked:
Superhero muffins: technically my mom baked these, our household fav breakfast muffin and I like to remind people of them.
Lemon Pepper Orzo with Shrimp and Snap Peas: my mom also made this…
Thai red curry inspired by this Khao Soi recipe: I didn’t follow the steps directly, but used the ingredient list as guidance for ratios. I also liked their method of cooking out the spices and curry paste in a small amount of coconut milk before adding in the rest of the liquid. Used boneless, skinless chicken thighs, stir-fried some veggies on the side and served with fluffy jasmine rice. Super tasty!
Lemon Olive Oil Cake: I haven’t made this in sooo long but it’s the perfect one-bowl cake for a quick dessert.
I also made the chickpea burgers from Andy’s East Coast Kitchen: Super tasty - I had a few structural issues but the flavour was so good. A few comments on the recipe:
He recommends using full-fat cottage cheese but I only had low fat. I think using full-fat would help the moisture problem I had. Definitely buy the full-fat.
Do not pulse the chickpeas too much, and be sure to crumble in the feta. I tried to cheat mincing garlic and crumbling feta by pulsing them with the cottage cheese and tahini in the food processor but I think that also contributed to my structural issues. Everything needs to be more… chunky before adding in the rice flour as the binder.
Don’t be afraid to get your hands in there. There are a lot of ingredients and the only way I could get them to come together was by mixing with my (very clean!) hands.
The recipe yielded 9 burgers for me - I used a ½ cup measure and scooped a heaping scoop before forming. Definitely halve the recipe if you do not want 8-10 burgers.
You really need to fry the patties to form a crust so don’t be shy with the oil and the heat. They probably cooked for 5 mins on each side for me, it’s ok if they get dark!
My family is not a dill pickle family so I did gherkins in the burger sauce and it was perfection. I could eat that burger sauce with a spoon.
Definitely making these again! Need to figure what else to make with this newly procured rice flour though, will report back.
Reading
Keep Your Fanciest Pot on Your Stove: I think I’m going to try this in my apartment. When my Dutch oven is tucked away, I sometimes avoid using it because it’s so heavy. I’m inspired to switch it up.
Following
@howsweeteats - I saved two of her recipes this week: Lucky Charm Cereal Milk Confetti Cupcakes and her Sesame Pretzel Focaccia with Dijon Beer Cheese. Like WHAT.
Listening
Ok I think I’m behind the times because her music has over 3 million monthly streams but I became obsessed with Arlo Parks this week. My favourite song is Black Dog.
Using
My meat thermometer.* I’ve written about it here before but honestly, it’s just so handy and I don’t know how people cook without it. I ordered this one to my parent’s house (the same one I have in Toronto) - it’s easy to clean, easy to use, and you will never overcook/undercook meat again!
Thinking
About spring. Asparagus was on sale this week at the grocery store, a true sign of spring arriving! Sunny days ahead, my friends.
Laughing
Have a great week,
Kaleigh
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*affiliate link, but as always, buy local if you can!