They say we adults basically are just big children. I’m about the proof that! And illustrate it with this recipe for Marinated olives with orange and mustard seeds.
“.. more often than not the cookbooks we own today say more about who we think we are than how we actually cook.”
Who do we want to be then? A cook who can make Roasted Balsamic Chicken with Lime? Raise your hands!
Last week I showed that I cook about 80% of my dinners myself. But what do I cook when it not ends upon my blog Edie eats? Let’s talk about that now.
And cook the first dish I made in 2017: a Venison stew with orange and cinnamon.
On the right side of your screen (or below when you’re reading this mobile) I state that “Edie eats .. home cooked meals – every day“. No one asked me, but I was curious: how true is that?
If I may so myself, that’s very true! And to proof that, here are some numbers and the recipe for the Mushroom Soup for Champs that was the last dish I made in 2016.
If I’ve learned a lesson this week, then it’s not to change your routine too much. Even with a good plan it turned out to be hard to change my cooking. Was it the plan that was to blame? Or me? Am I just not that good with sticking to dinner plans? I know I’m very comfortable in my freestyle ‘what shall we have for dinner tonight’-style.
But then, how to explain this? This [vegan] White bean soup with sauerkraut was planned and too good not to write about.
Making healthy date nut balls don’t take hours of practice. Just look in your cupboards, check your ingredients on Google and a useful recipe will show up. At least, that worked for me!
Cooking is such a huge part of my life, that most of the time I’m not ‘just only cooking’. Like that night that I tried to make these Honey Lemon Glazed Fennel Slices. I was busier trying to separate two fighting cats than actually cook dinner. The dish was very forgiving.
I’m not sure about the cats, though.
I think every American has it. In Europe (and probably the rest of the world) it’s much harder to get. But slowly more and more people using it there too and learning about this magic powder. I used it in this chewy, Spicy applesauce cake with walnuts.
One of my favorite words to use in the kitchen is eyeballing. It’s not a word I learned at school, but I immediately knew what it meant when my colleague used it in the kitchen. Now I use the word in every cooking class that I teach and tell people that eyeballing is great technique to have mastered. I used it when I made a new batch of Preserved Lemons.
>> > But wrote it down for you!
Our norms and values sometimes are so restricting, that it can be liberating to let them go every now and then. I do that when I fly solo, making dinner for one. I really cook different when I only need to feed myself. On those nights dishes like this Whole Wheat Pita Roll with Braised Greens, Butter beans and Miso come to live.