I am going to be taking a little break from the newsletter over the holidays but will be back in your inboxes in January. Wishing you and yours a restful holiday season!
Cooking
Cabbage and Green Apple Slaw: I wrote the rough recipe for this in newsletter vol. 30, and last night made it with cabbage, grated carrot, julienned radish and apple, plus some mint! A super refreshing switch up to all the roasted veg of late.
Other things I cooked:
NYT’s Peanut Butter BBQ Sauce Chicken: this was a fun twist on BBQ chicken - tastes like a peanut satay sauce meets BBQ. Made this last night with coleslaw and rice!
Ottolenghi’s Baked Rice: I loved this method for baked rice. I didn’t do the pine nut butter but I’m sure it would be delicious. I also used a dried bay leaf since I didn’t have fresh. I wouldn’t worry too much about the quantities of leeks vs shallots vs scallions; I used this as an opportunity to use up all the odds and ends I had in the fridge.
Julia Tushen’s Orange and Greek Yogurt Cake: love this as a dessert but also for breakfast with yogurt and citrus!
Roasted Veg Bowl: I was super craving just a bunch of veggies this week, so I roasted sweet potato and chickpeas with some spices, then combined them in a bowl with sliced cucumber and tomato, kale, and a creamy feta dressing (can’t find the recipe online but it’s page 147 in Simply Julia*).
Molly Yeh’s Miso Ramen: I loved loved loved this recipe. A great “winter night in” project cook. My favourite part was the soy-marinated eggs, so delicious. I used 2lbs of chicken wings for the stock but otherwise made it as is! In the future, I might make it a veggie version with roasted squash instead of the pork cutlets.
Grossy Pelosi’s Chicken Parm: loved his chicken cutlet recipe (the crust is so flavourful!) - I cooked them in my parent’s air fryer vs stovetop. Cheated by using Rao’s Marinara instead of making my own sauce. So good!
Mocha Almond Cookies: these are an oldie from the site but the perfect sweet treat! Made them last night for the week.
Roasted Banana and Sour Cream Waffles: I doubled this recipe so we’d have waffles to start out the week - I love these so much! Not too sweet, but such a nice flavour - a great twist on regular waffles.
Reading
Connecting with West Africa’s Plant-Based Past.
Drinking
Church Brewing “Mayflower” White IPA. Might be my new fav Nova Scotia IPA!
Following
@ericjoonho I love all of his recipes but more than anything, his captions get me every time (ex. his recent pear galette caption *cry emoji*). I can’t wait for his cookbook to come out next year to read more of the stories behind his recipes.
Listening
These Days by Jamestown Revival.
Using
Tomato paste from the freezer! My mom is so good at freezing ingredients in perfect portions - for example, she has a baggie of tomato paste in little 1 tbsp disks. She froze them on a cookie sheet with parchment paper until frozen solid, then put them in a baggie. Makes it super easy to grab however little or much as you need.
Thinking
About tourtieres. I am on vacation starting tomorrow for two weeks and I’m so excited to have time to relax and cook with my mom (and drink beer with my dad, ha!). It looks like we’ll be doing Year Two of dropping off tourtieres vs hosting, but I am still looking forward to spreading joy one pie at a time.
Laughing
Have a great week, see you in January!
Kaleigh
*affiliate link, but as always if you can, shop local!