Cooking
Raspberry Sundaes with Cardamom-Tahini Crumble: Last night I needed to throw together a dessert so I made an oat cookie crumble-esq thing, then cooked down frozen raspberries with a tsp of sugar in the microwave and served it all over vanilla ice cream. Here’s my rough guess at ratios for the crumble, but keep adjusting with flour and oats until you get a crumble texture:
½ cup unsalted butter, room temp (or if using salted, use less salt)
1 tbsp tahini
¼ cup brown sugar
¼ cup rolled oats
¼ cup flour
1 tbsp toasted sesame seeds
¼ tsp ground cardamom
1 tsp kosher salt
Mix with hands until a crumbly texture forms (should clump easily when pressed together) and butter is well incorporated with the dry ingredients. You may need to add more flour or oats to get the right texture. Crumble onto a parchment-lined baking sheet and bake at 350F for 20 mins until golden brown. Cool and crumble over ice cream sundae!
Other things I cooked:
Brooke Williamson’s Egg and Rice Pancake: this is my go-to lazy breakfast/lunch/dinner. Just leftover rice, egg, frozen corn and a little garlic powder. I top mine with hoisin sauce and sriracha.
Liz Moody’s Chocolate Chip Cookies: I love these cookies for a weekday treat. They kind of taste like energy balls meets cookies. I subbed in peanut butter this week and they were delish.
Healthnut Nutrition’s “Naked” Samosa Hash: I loved this take on a samosa in brunch form! I served it with ketchup mixed with tamarind paste (2:1 ratio) for a tangy condiment.
Carribean Pelau with Kidney Beans and Spinach: pg. 56 in Simply Julia cookbook. Wow I’ve never had anything like this - the pelau starts with burning sugar in oil before adding in your vegetables, and even though it seems counter-intuitive to start cooking by burning, this adds an amazing depth of flavour to the dish. Coconut milk makes it a creamy rice and beans dish, I will definitely make this again!
Rick Andrew Martinez Sweet & Spicy BBQ Chicken: I love this marinade - so flavourful and easy. I just grilled the chicken and served it with the salad below instead of making the sandwiches in the link.
Hetty McKinnon’s Cold Noodle Salad with Spicy Peanut Sauce: love love loved this! Super fresh for a summer’s day, easy to play around with depending on what vegetables and herbs you have on hand. Will definitely make this a lot in the future
Drinking
Bread and Butter Cab Sauv. Another of my favourite California reds.
Following
@katie_clova for baking inspo.
Listening
Renegade (feat. Taylor Swift) by Big Red Machine.
Using
My dutch oven. I used this this week for my pelau and also to make a batch of spaghetti sauce for my friend’s freezer. If you aren’t ready to invest in Le Creuset or Staub, highly recommend Lodge for a budget-friendly option!
Thinking
About dinner parties. They feel so close!! Feeling very hopeful for a return to normal life soon with my second dose kicking in; I can't wait to plan dinners with friends.
Laughing
Have a great week!
Kaleigh