Cooking
Julia Turshen’s Ricotta and Potato Chip Fish Cakes: I am generally suspicious of canned salmon, and the ingredient list in this recipe (sour cream and onion chips!) but they were so easy and so good! I will definitely be making these again for a quick meal. Make sure you drain your salmon well and try to find whole milk ricotta so the mixture stays together (I had a little too much moisture so a few fell apart).
Other things I cooked:
I helped my friend make some freezer meals this week in prep for her baby - we made Red Lentil Tomato Soup from my site, OSG’s Soothing Peanut Soup, a riff on Food Heaven’s Kale and White Bean Sauce, made some chicken shawarma packs using Eden Grinshpan’s shawarma mix (from her cookbook Eating Out Loud*) on sliced chicken breast and adding sliced bell peppers and red onion to the baggies, and finally a big batch of spaghetti sauce.
Shrimp nachos: I sauteed some thawed frozen raw shrimp with Trader Joe’s Chili Lime spice and a touch of maple syrup, and topped some nachos with them for an easy supper.
Ginger Molasses Cake: a cozy fall cake, so aromatic and comforting! I made it with the brown sugar sauce in the notes since I didn’t have apple cider.
Extraordinary Cheese Dip: this requires access to Epicure spices but this is such a classic party dip in my family, I made it for friends on the weekend in a bread bowl from Blackbird Bakery - so so good!
Following
@emcdowell has been posting “Pie Pep Talks” to her Instagram this past week, I’ve been learning so many little tips about making pie.
Listening
Nothing New (feat. Phoebe Bridgers)(Taylor’s Version)
Using
My Always Pan. I’ve posted about this before but I know there’s been a sale lately and with the holidays coming up I thought I’d share my review - I use it for basically every meal, it’s sooo easy to clean, and extremely versatile (non-stick pan but can also use to steam or braise). Two shortcomings: 1. it can’t go in the oven, but that’s when I use my cast iron instead. 2. Like many non-sticks you can only heat it to medium heat to prevent ruining the coating so it takes a little longer to heat up, but once you get used to that it’s a breeze. I’ve used mine consistently for 6+ months and truly love it.
Thinking
Still thinking about squash HAHA. I got distracted by a few projects this week and didn’t get my squash article together, but working on it this week!
Laughing
Have a great week!
Kaleigh
*affiliate link, but as always, shop local if you can!