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 ๐ฅ} + Two of My Favorite Recipes United in One Delicious Bowl
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โ Friends, Hello! And Happy New Year ๐ 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 โ sweet potato taco filling and slow cooker black beans โ 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 โ 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
โBaked Steel Cut Oatmealโ โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ "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!" โ Anne Lyons 5 More Recipes to Make This WeekโWarm Tofu with Spicy Garlic Sauceโ
โChickpea "Tuna" Saladโ
โLarge Batch Tahini Dressingโ
โNo-Knead Three Seed Breadโ
โ โSplit Pea and Ham (or not!) Soupโ
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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.
Friends, hello. This week, I spent a few days in Philadelphia for a pizza class I was teaching at The Bread Room, the recently opened bakery by Ellen Yin, the owner of Fork, where I worked many years ago. During class, we made the Neapolitan-style pizza dough from Pizza Night and topped it with four different topping combinations: 3 from Pizza Night and one with crรจme fraรฎche and persimmons, which I will write more about soon. It was a blast to be back in the city, highlights including the...
Friends, hello. As you read this, I am heading back north with my family for an early hockey game, of course. We had a wonderful few days with my sister's family, most of which included lounging and drinking coffee, with the downtime broken by brisk walks and cooking for the many little hungry mouths. Last night, my sister served chili (basically this recipe with a bag of frozen corn added) aside peasant bread, and it was everything I was craving โ warm, hearty, beany, and loaded with...
Hi Friends, As noted over the weekend, tomorrow morning I'll be heading to my sister's, and in additon to the dog, a hockey bag, 6 humans, and many suitcases, the car will be transporting a bowl of rising dough, for focaccia of course, and a tub of ricotta to make the above-pictured whipped ricotta, which gets drizzled with both honey and olive oil, as well as crushed pistachios. It's exceptional. Later that evening, we'll sip on David Lebovitzโs tangerine spritzes while making resolutions in...