Over on my Instagram, I have talked about how I am getting more into ~ cooking ~ while at home. Obviously, I am an adult and have been cooking for myself for years now, but I am spending more time learning about food and cooking techniques. With that, I’ve also been trying lots of new recipes. I’m sharing some of what I’ve been making, including notes on anything I did differently than the recipe called for. Everything is linked below via the recipe title -- let’s get into it.
I have been making this pad see ew for years now and I feel like I’ve got it down. It’s really in my arsenal of recipes. This was a hit over on the gram. When I first started making this recipe, I used the oyster sauce, but I don’t super like oyster sauce, so I have phased that out of my sauce. I also use agave syrup instead of sugar as I feel like the liquid sweetener just mixes better in the sauce. I love garlic, so I use a ton, probably 3 to 4 cloves. It’s also easy to swap tofu for the chicken, just make sure you drain it properly, and do a quick pan fry before assembling everything.
This is like your classic french toast, but upgraded! I recommend canned coconut milk because it has a stronger coconut flavor than the coconut drink that comes in a carton. Blend a can of coconut milk with water, cinnamon and a bit of sea salt to thin it. Really let your bread soak in the mixture and make sure you’ve got some coconut flakes on the bread. Then cook on the stovetop as usual. Cook down your fave berries and add more coconut flakes for serving. Aaaaaand you’ve got yourself the yummy brunch you’ve been missing.
This was a super quick and yummy lunch. I did not have celery or fennel, but decided to still rock and roll with it. I also used collard greens because that is what I had. Funny enough, this time around, I used less garlic than called for and went with 5 cloves because I did not want to use all of my garlic on this one dish.
The link takes you to a great post on how to just generally make a frittata. I love mixing the Trader Joe’s soy chorizo with potatoes and spinach. This time, I decided to sprinkle some cheese on half of it last minute. This is one of my favorite breakfast/lunch things to prep.
Growing up, I totally thought that beets tasted like dirt, but now I’m like, “Mmmm so earthy.” Roasted beets have a gentle sweetness to them and pair well with the neutralness of chickpeas. I roasted the garlic as well for this hummus and did not add any olive oil. Instead of adding olive oil, I added wayyyyy more tahini and some water from the can of chickpeas to texture. I did not add any lemon zest, but did squeeze lemon for serving.
I love, love, love tortillas and tortilla chips. One day, I really wanted a snack, saw I had tortillas, and decided to make some chips. Really easy snack to make.
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