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
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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.
Friends, hello! A week ago, I shared this sandwich bread recipe, and the most frequently asked question I've received since is: Could I make the loaf using whole wheat flour? I respond as I always do: Yes, you can, but keep in mind two things: 1.) the more whole wheat flour you use, the less lofty your loaf will be. 2.) Depending on the flour you are using, your bread might not necessarily be more nutritious. Why? It has to do with the milling. Most commercial flour on the market is made from...
Friends, hello. Last week I mentioned I had been working on a soft sandwich bread recipe and hoped to be able to share it soon... here it is! It's a no-knead, 6-ingredient recipe that takes about 5 minutes to stir together. Thanks especially to my oldest daughter, who brings a turkey sandwich to school for lunch nearly every day and who has no reservations sharing her opinions, the recipe has gone through many iterations these past few months. It started with the basic bread ingredients:...
Friends, hello. I was hoping to have something more exciting to share with you this weekend, namely a recipe for a very simple soft sandwich bread, which I've been making in various ways — sometimes with honey, sometimes with olive oil, sometimes with more or less water and different flours, etc. — since this past summer. The recipe is almost there... ... and I will share it as soon as it is. I have a simple sourdough sandwich bread recipe on the blog, and I've long wanted to include a...