In addition to my previous post, here’s a recipe for vegan white sapote ice cream. And it’s a great opportunity to get a peek into my kitchen and learn how I cook.
“Hey Edie, what meat would you add to this dish?” he asked, when he looked at the simple vegan sensational salad that we made with farro, carrots and pistachios.
“It’s like dessert. Kind of a vanilla pudding flavor when ripe.” was what one of my neighbors told me about the green fruits that we’re falling off the huge tree in our front yard. The first thing I made with the white sapotos was a Strawberry Sapote Smoothie with a bang.
You don’t have to, as there are great store-bought versions, but try it once: make your own Tortilla Chips. It’s easy, fun and you can flavor them the way you like. Win-win-win, if you ask me!
If you long to become a creative cook, read on. I think I found a key to that magic place. Where we will eat this great Couscous Salad with Spinach and Olives.
Inspiration is a crazy thing.
One day I have no clue what to cook or write for this blog. On another I have ideas piling up.
Inspiration for this blog and the recipe for Malijano came when I went to a local International Food Market (South Bay’ers: go there!) to do the groceries for a cooking demo I was about to give that night. Besides the things on my shopping list, I also needed an idea for a small dish to demonstrate while my pilaf (not this one) was getting ready on the stove. Continue reading “🍆 Move over Baba Ganoush, here’s Malijano 🍆”
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“
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.
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?