A peppermint latté puts me in the mood to pull on a thick knit sweater and sip this treat by the fire.
To make peppermint whipped cream, stick a can of coconut milk in the fridge overnight. Take only the thick white fatty part of the cream after it separates. Whisk with some powdered sugar, a pinch of salt, and some drops of peppermint extract.
Take cold brew coffee, add a little sweetener, and dollop the peppermint cream on top.
Made ATK’s pad thai tonight. It was a bit underwhelming. Added jalapeño, carrot, and radish which all worked great. However, we needed more sauce…maybe even double for stir frying the noodles. Need to pick up some tamarind paste too.
Stirred Pioneer Woman’s Bolognese (with vegan tweaks…recipe coming soon…) into some elbow noodles for a quick pre-movie dinner.
Made potatoes in our new favorite way…broiled wedges. Preheat broiler, then toss wedges with oil and seasonings, then broil wedges for 8-10 minutes each side 8″ from the element. Ezpz.
Made some ramen. Made some dashi/veggie stock, cooked some noodles, and topped with marinated sautéed eggplant, carrot, radish, homemade kimchi. I think it was pretty satisfying and easy! Would make again with #whateverelseisinyourfridge.
Cody treated us to some enchilada casserole after Colt, Taylor and I performed at church today. The sauce was really good, but needed a spicier pepper to give it some kick. Consider walking a habañero or other dried pepper in the sauce next time.
Cody thinks it could use more onion, and that the cashew cream needed more flavor too. We added nooch and salt, but would have preferred a cultured cashew cheeze on top.
All in all, not too hard to put together, and it fed a crowd for a week! Definitely make this again.
The sauce and noodles were sauce and noodles. Have you tried Alton Brown’s cold water pasta yet?
I messed up the squash a bit…it wasn’t quite done yet so I needed to cook it longer. Prefer to have a more uniform shape in the squash rather than a dramatic hourglass shape.
Mushroom Galette a la test kitchen. That pastry was really good–A.P. and whole wheat flour dough folded over in a rough-puff style. However the crust didn’t get rolled out thin enough, so ended up doughy at places. Need to roll out on the big counter (into at least a 14″ circle) instead of the cutting block.
Mushrooms were cooked with some green onion, then we added coconut yogurt, mustard, and herbed cashew cheese to make the filling. The flavors were pretty darn good!
Recipe took awhile as the dough needs to chill for at least 90 minutes total, then bakes for 40 minutes or so.
Next time: Maybe we will try making different fillings next time…zucchini and olives and/or other veggies!
any extra dough can be used for mini pot pies? Shit, just make this pastry recipe for pot pie!!
