I have felt my creative cooking energy returning with the influx of fresh produce with the start of summer. I thought I’d share with you what’s been happening in our kitchen recently.
My love affair with rhubarb continues. I’m so intrigued by it. It’s used mostly in desserts but it’s sour. I love that! I’ve been playing around with having it as the centerpiece of a dessert rather than always pairing it with something else. Recently I made this galette which turned out great, so I made it again. Caution: use less sugar than what is listed, if you want the nice sour flavor to come through. I used maybe 1/3 a cup the first time I made it and it was great. The second time I followed the recipe more closely (I probably added 1/2 cup, maybe more?) and it was a bit too sweet.
I also like to make rhubarb simple syrup for cocktails. It’s such a pretty light pink color and it adds a unique flavor to drinks. We made this cocktail with the simple syrup and enjoyed it (note: use less sugar for the syrup–you definitely don’t need a full cup!). You’ll notice that the cocktail and the galette both pair rhubarb with ginger–it’s a great combination.
I feel like I’ve finally hit that comfort zone with cooking where I can “create” and execute a recipe all by myself, without relying too much on a recipe from the internet. I think I’ve read SO MANY COOKING BLOGS that I’ve absorbed some of the trends and flavor profiles that appeal to me and am now confident enough to go forth and create good meals.
I’m the best at coming up with good tacos. It’s hard to go wrong with tacos. Recently I’ve loved sweet potatoes in tacos, which was inspired by those amazing sweet potato tostadas that Rachel and Krestia made for us a long time ago on our family vacation in Maine.
I loved the texture and flavor of those grated sweet potatoes. They were amazing on deep fried tortillas with salsas and cheese. At the time it was a new and amazing way to have tacos! Nowadays I grate sweet potatoes and toss them in some olive oil in a pan, add a sprinkling of cumin, chili powder, oregano and a dash of cinnamon, let them cook for awhile and add salt, pepper and lime juice at the end. When I’m feeling lazy I just dice the sweet potatoes and toss them in olive oil and the spices and in the oven they go!
The other part of my favorite tacos is a rice/quinoa pilaf with beans, peppers and onions (corn too if you feel like it). Sometimes I add tomatoes, sometimes lots of lime juice, zest and garlic. It depends on my mood.
The toppings make the taco: homemade guacamole (this time I added corn), queso fresco and spinach. You don’t need much when the fillings are so good! These were so delicious.
Thanks for the recipe inspiration all the way back in 2011 Rach :-). I like that we share our meals virtually every once in awhile. Recently we also had this oven roasted chicken shawarma that Rachel mentioned and it was OH SO GOOD in pitas with cucumbers, spinach, feta and hummus. YUM. Martha recently mentioned a mango curry that I’m dying to try. Sisters and friends, tell me your favorite dinners recently so I can get more inspiration!
Life continues at its hectic pace around here. So much happens at home with my little family and I miss taking the time to sit down and write to you all about it. So, I thought I’d try and summarize a bit.
Every once in awhile I feel like I do well with meal planning and end up making meals that I’m actually excited to eat. I thought I’d share my plan from this past week for those of you who are feeling stumped in the kitchen. I’m only going to share the big meal of the day because breakfast and lunch are usually super boring for me. Continue reading “My week in food”→
Pre-baby I had so much time to cook, bake, plan out meals for the week and grocery shop. Now that I’m working more and have a baby I find it harder to plan the meals I want to make (Cue me feeling silly for having “less” time when I’m the only sister working part time). I still meal plan, but I have to take into consideration prep time and whether the leftovers will be easy to eat at work on my pumping breaks. I work afternoons Tuesday and Thursday, Wednesday until 8 and all day Friday, so, whenever possible I make dinner before work to be reheated or assemble the ingredients so I can whip it up quickly. One of my peculiar cooking quirks is that I like to work FAST. Once I get going I don’t like to stop and I like to see if I can get good food made in as little time as possible. One of my first meltdowns post baby was when Calvin woke up from a nap in the middle of me making bread dough. I JUST WANTED TO FINISH KNEADING MY BREAD DOUGH. Can’t you understand that baby?