Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
How to Save Your Favorite Recipes {A Quick Video From Me to You 🎥} + Two of My Favorite Recipes United in One Delicious Bowl
Friends, Hello! And Happy New Year 🎉 I have been meaning to create this video on how-to-save-your-recipes or such a long time. Nearly every month I get an email from someone asking: "Where are my saved faves?" Apologies to anyone who has found the saving process tricky. I hope the new video is helpful. This week I made two of my favorite recipes — sweet potato taco filling and slow cooker black beans — and found myself eating them together on repeat, often in bowl form like this: I hadn't made the sweet potato taco filling in such a long time, and I had forgotten how easily it comes together. I use the shredder attachment of my food processor to "grate" the sweet potatoes and in place of the spices I've been using a few teaspoons of Penzeys taco seasoning, which makes the process go just a teensy bit faster. You can use the filling for quesadillas, too:
Or burritos (also with the black beans):
I know I have sung the praises of these slow-cooker black beans countless times before, but if you have a slow cooker, I can't recommend the recipe enough: it can be assembled in about 5 minutes in the morning and the beans will be cooked by midday. I use this same method for chickpeas, too, but the chickpeas take a little longer to cook.
I can eat these beans straight from the pot — they are perfectly seasoned and just so tasty!
Friends, I hope all is well! And that you survived the holidays. Homebody that I am, I am so happy to be back in my routine. Hope you are, too.
Review of the Week
⭐️⭐️⭐️⭐️⭐️ "Love this recipe. Have made with apples and have made it with blueberries/raspberries together! I do love the touch of cinnamon and maple syrup!" — Anne Lyons 5 More Recipes to Make This WeekWarm Tofu with Spicy Garlic Sauce
Split Pea and Ham (or not!) Soup
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
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Hi Friends, If you are in the midst of planning or cooking a holiday dinner, please save this email for next week. If you are not, may I suggest you make one more recipe before you decide the season for roasting vegetables has passed? It's for this cabbage parm recipe, and it comes from Hetty Lui McKinnon via the New York Times. I had read about it a few weeks ago in the What's On Your Plate newsletter, but hadn't had a chance to give it a go until yesterday afternoon, when I discovered I had...
... don't forget to make your hot cross bun dough tonight 🍞 You can do this two ways: You can make the recipe up to the point at which you have a pan filled with shaped rolls, then you can stick that pan in the fridge. You can mix the dough, then stick the bowl in the fridge and pick up where you left off in the morning. I just mixed my dough, and the process inspired me to send out this reminder email — the smell of freshly grated orange zest in combination with freshly grated nutmeg could...