I don’t do it often, but the day before yesterday I tried it again. And made these Oven roasted glazed sweet potatoes from someone else’s recipe.
How not to read a recipe : Oven roasted glazed sweet potatoes
7 Tips for more creativity in the kitchen: Roasted Sticky Leeks
A blank page.
A blinking cursor.
That was what I was staring at for quite a while when I sat down for a blog post a few weeks ago.
I had no clue what to write about or what recipe to share.
But here it is! Seven tips for more creativity in the kitchen and a recipe for Roasted sticky leeks. Continue reading “7 Tips for more creativity in the kitchen: Roasted Sticky Leeks“
Try it 10 times. Or more. Marinated olives with Orange and Mustard seeds
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.
Know what you cook! This Mushroom Soup for Champs, maybe?
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.
Vegan white bean soup with sauerkraut
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.
It’s all about eyeballing (and carpenters) : Preserved Lemons
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!
Footloose and fancy free: Whole Wheat Pita Roll with Braised Greens, Butter Beans and Miso
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.
Why you shouldn’t become a vegetarian: Roasted beet risotto with goat cheese and walnuts
I wanted to become a good cook and therefore never became a vegetarian. It’s not that I couldn’t miss meat. No, at that time, I actually ate vegetarian meals more often than I ate a meat based meal. Actually, I would have loved this Roasted beet risotto with goat cheese and walnuts.
Keep the doctor away: Spinach Lentil Salad with Roasted Potatoes and Nuts
Cook with what you’ve got, not to throw any produce, is one of my (very few!) kitchen rules. Although I can always dump leftovers on my compost pile, to me, that still feels a bit like wasting it. But what to do with a tree overhanging with fruits that you’ll never be able to eat before season’s over? Besides giving them away generously, I try to put it in any dish. And thankfully, my apples of unknown variety are great in this sensational Spinach Lentil Salad with Roasted Potatoes and Nuts with Balsamic Mayonnaise.
>> Interested in my apple tree?
Plane food can be good: Quinoa salad with radicchio and nuts
I don’t know about you guys, but man, I do hate plain plane food. You know, the food they serve you when flying? For years, I’ve been refusing to eat it, getting the looks. But hey, the food I bring myself usually is much better, so I don’t care at all. On my recent trip to Europe* I had the best food ever. I made this Quinoa salad with radicchio and nuts and definitely will make it the next time I have to eat high in the sky.