Last night, after a very frustrating day at work, I had a burst of kitchen interest that I quickly acted upon using the spare ingredients I have around. I made Dijon lemon salmon, baked potatoes, herb roasted carrots with onion, and creamed spinach (which I made my own white sauce for!). Jeremy loved the creamed spinach (recipe from Alice Water's The Art of Simple Food. A most wonderful cookbook!), so I think that will be repeated sometime.
I may win Jeremy over to being a soup-guy one of these days just because I keep making them. When I don't know what to make, I think soup. It's usually easy and it's comforting. Two new soups I've tried recently are Vegetarian Black Bean Chili with Orange and Cumin and Italian Chickpea Soup (from Bon Appetit and Vegetarian Times). For the chili I cut way back on the cinnamon called for in the recipe and if I made it again, I'd cut out the orange peel that was added at the end, otherwise, quite good. I was pleasantly surprised by the chickpea soup, which also has sweet potatoes in it. I did add some mushrooms and broccoli.
To send in Christmas gifts to some family, I made a batch of gluten-free Double Chocolate Mocha Biscotti from this recipe. Because I didn't have agave nectar, I substituted with other sweetener and added an egg for some needed liquid. It turned out very tasty!
Even though it's snowing outside, I think I have to go food shopping. Tomorrow I work all day and I don't want to wait until Christmas Eve.
I do hope you all are experiencing more creativity in the kitchen. If you've made anything brilliant lately, please feel free to share!
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3 comments:
You, my lovely lady, are an awesome cook.
I loved this biscotti. It was so good that I wanted the recipe, but unfortunately could not get it to copy from the source. I guess you will have to send it to me in a different format, Stephanie. What kind of sweetener and how much of it did you use in place of the agave nectar?
The biscotti was delish!!
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