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 π₯} + Two of My Favorite Recipes United in One Delicious Bowl
Friends, Hello! And Happy New Year π 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 β sweet potato taco filling and slow cooker black beans β 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 β 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
βBaked Steel Cut Oatmealβ βοΈβοΈβοΈβοΈβοΈ "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!" β Anne Lyons 5 More Recipes to Make This WeekβWarm Tofu with Spicy Garlic Sauceβ
βChickpea "Tuna" Saladβ
βLarge Batch Tahini Dressingβ
βNo-Knead Three Seed Breadβ
βSplit Pea and Ham (or not!) Soupβ
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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, good morning. Earlier this week, needing to put one lone, large eggplant to use, I "oven-fried" it, using a favorite old recipe from America's Test Kitchen. The beauty of the recipe is that the breaded eggplant rounds bake on a preheated baking sheet with a very small amount of oil β there is no standing at the stovetop, frying batch after batch. The oven-fried eggplant rounds ultimately get smothered in sauce and cheese if you make ATK's full recipe for eggplant parmesan, which I...
Good Morning, Friends. A few weeks ago, after I shared here that I had made zucchini Scarpaccia and was dissatisfied with its texture, my friend Caroline texted me: "I'm obsessed with Scarpaccia. Such a good use of all the zucchini. I make a double batch every weekend and snack on it all week. One of my favorite summer recipes." She sent me a photo... ... and a link to the recipe she uses, noting her changes: she omits the breadcrumbs, uses a sheetpan (as opposed to a 9x13), and bakes it for...
The above site means one and only one thing: It's ratatouille time! There are many ways to make excellent ratatouille, but I think roasting it is the least fussy (and best) way to do it. The recipe I use calls for roasting with both olive oil and balsamic vinegar, which gives the finished ratatouille a subtle bite, a flavor that evokes eggplant caponata, though the sharpness is more mellow. It is irresistible. Letβs review: Gather all of your ratatouille vegetables: tomatoes, eggplant,...