Bean and Corn Dip: new to the site this week, this is one of my fav dips to make for a crowd. It also doubles as tasty lunches as a salad or in wraps. Super fresh and bright!
Other things I cooked:
Alison Roman’s Dilly Bean Stew: add this one to the list of “few ingredients, high flavour” meals that make for super nourishing lunches. There are really only four main ingredients (onions, cabbage, white beans, dill) and it’s so simple to make. Warning - it is v beige. But the flavour makes up for it!
Molly Yeh’s Pork Cutlet Ramen: I loooove this recipe. The only adjustments I do is I used 2lbs of chicken wings for the broth instead of the pork neck bones (and I let the broth simmer all afternoon covered, adding water as needed), and I did pork tenderloin slices for the cutlets - ended up much more tender than the last time I made this. I added in some roasted squash as well as a topping.
Grossy Pelosi’s Vodka Sawse: always my go-to easy pasta. I do half the olive oil, double the tomato paste (or equal to one small can), and a third less cream to get an extra tomato-y flavour. So yum.
Buffalo Cauliflower Bites: I made the batter and baked them the same as my Spicy & Sweet Cauliflower Bites but instead of the sauce in my recipe, I did 2 tbsp melted butter, ¼ cup Frank’s Red Hot Buffalo Sauce and 1 tbsp of honey for a sweet buffalo twist. So good with green onion on top, side of ranch!
Mozza Sticks: Ok I have failed many times at making homemade mozza sticks, but this was the closest I got to success. A few key steps: cut equal sizes of pizza mozzarella cheese (if any are too small they will melt), freeze the cheese sticks overnight (on a parchment-lined cookie sheet, ensure space between), double bread the sticks, freeze again for a few hours once breaded, spray with oil, then bake at 450F for 15-20 mins, until golden brown. Here was my breading method:
⅓ cup AP flour seasoned with salt and pepper (step 1)
3 eggs whisked (step 2)
⅔ cup Italian season bread crumbs + ⅔ cup panko bread crumbs (step 3)
Repeat
Potato Skins: I baked 6 russet potatoes whole on a baking sheet for 1.5 hours at 400F (poked them a few times with a fork before). Once they were fully baked I cut them in half to let them cool, then scooped out 90% of the potato to save for gnocchi this week. I then sliced the potato skins, tossed them with bacon fat and olive oil, salt and pepper. Spread out on a baking sheet, topped with cheese, cooked bacon bits and baked for 10 mins at 425F. Topped with sliced green onion, diced tomato and served with sour cream.
Drinking
We did a “blind” taste test of pinot grigios this weekend and this one won: Botter Boira Pinot Grigio.
Reading
How The Sims Became the Internet’s Most Exciting Place to Eat.
Following
@cookieandkate. I saved her black bean and sweet potato enchiladas reel this week to make soon.
Listening
You and I (Moon and Stars Acoustic) by Valerie June - this was used in Apple’s holiday commercial and has been stuck in my head ever since.
Using
Knife sharpener. My dad picked up this knife sharpener at Canadian Tire last week (on sale) and it’s made such a difference to have sharp knives. It can be more dangerous to cut using dull knives because they are more likely to slip - feels good to have freshly sharpened knives to work with! You can also take your knives to a professional shop to get them sharpened if you don’t want to do it at home.
Thinking
About spring. Birds were chirping in the morning this week and the days are feeling longer. Hope is in the air!
Laughing
At this sign in my neighbourhood:
Have a great week,
Kaleigh