It’s been a while. At the risk of sounding delightfully cheesy, I’m just going to come right out and tell you why I’ve been away…I found the love of my life, and I married him in the fall. Not to distract from the food, but this is the kind of love that I want to shout from the rooftops every single day. He fills me to bursting with the most incredible joy…and he’s the best sous chef I’ve ever had.
Now, I’ve made this recipe probably five or six times for him and some friends (with rave reviews), but the time I normally set aside to write was taken up by wedding planning and kitchen remodeling. Those are both wrapped up, so here I am, ready to reset and finally tell to you about this “more is more” recipe I created almost a year ago.
When I came up with this dish, I was scouring the web for various loaded/smothered/covered sweet potato fries recipes and all that popped up were Mexican/California style fries with black beans, jalapeño, and sour cream. While that’s a pretty strong offering, I was hankering for something with a Mediterranean twist. The tahini sauce and fried egg components came to me first, and the rest fell into place like dominoes straight into my belly.
Ready? Gird your loins…you’re gonna …keep reading!
I’ve always wanted to be the kind of lady who can just kill it at a gospel church. Belting it out, laughing and smiling ear-to-ear, calling everyone by name, and giving everyone big mama bear hugs – all with a healthy dose of sass.
I would say I can accomplish most of those, minus the actual gospel singing and remembering all the names. The belting, laughing, hugging, and “call ‘em like I see ‘em/ playful hard time” sassing I think I have down. And they can only grow from here!
Along with this sunny, yet sassy personality I try to reflect outward, comes a strong desire to feed all my friends and family. As far as I’m concerned, everyone is a growing girl/boy. And one of my favorite ways to achieve this is with soup accompanied by a good hearty bread.
Super fast, super easy, and super flavorful, this creamy artichoke soup nourishes bellies and warms hearts.
My favorite way to “cream” a soup is with velvety cashew cream. (This creamy kale soup and this corn and leek soup are also worth checking out!) This artichoke soup starts with …keep reading!
There are certain foods I just want everyone to love. Mushrooms, eggplant, and artichokes are at the top of the list (aside from the givens that don’t meet much resistance like tomatoes and strawberries). Sure, I get it, everyone has foods that they’re particular about.
Mine? Parsley, asparagus, and strong stinky cheeses. Yes yes, I know…parsley doesn’t taste much like anything, asparagus is a treat, and cheese is…well, cheese, in all its buttery, creamy glory.
I’ll eat parsley and asparagus (mostly because I know they’re really good for me), but can we please agree to keep parsley garnishes whole and not finely diced? Ok, great. And I’ll try any Keep reading!
Summer is waning. This is not a drill, folks.
Don’t panic; we’re gonna make the most of it. Caution + wind.
Mind if I tell you about my summer so far? Ok, great!
Your hair looks amazing today, by the way.
Earlier this summer, I threw caution to the wind in DC when it came to eating out and getting drinks with friends. I decided to live it up and do it all. So no, I don’t regret skipping my kickboxing class in favor of happy hour or that new fried chicken and donut place. DC is wonderful. You really should go.
I continued throwing caution all up in that wind on my cross-country road trip with Caitlyn….Allllllllll the biscuits, fried chicken, BBQ, and mint juleps all Keep reading!
Today, I have something great for you. It’s just one of those recipes, I’m just psyched out of my mind about…ya’ know? It’s just one of those recipes where you’re like, YES! This Saag Paneer is it. It’s possibly one of the best, most gratifying things I’ve ever made. Honestly.
Often times, I don’t have all the ingredients for a recipe. Guilty. I also always make adjustments and dash things in to my own taste. But with this Saag Paneer, I followed the recipe and decided to go all out on the ingredients.
A good spice rack takes a while to build up. I know this is something that my non-cook friends would roll their eyes at, but it’s important to me for occasions like this (and occasions like Pumpkin Shrimp Curry!). And spices can be expensive – especially the fancy ones that you use in tiny amounts once in a blue moon. PRO TIP: you can buy spice by weight at Whole Foods! Hallelujah! So Elizabeth and bought all the spices for this wonderful Indian dish – we wavered on the coriander but ultimately decided: go BIG or go home.
This recipe is ingredient-heavy, but I promise, it’s simple and a lot of fun to make. We decided to try our hand at homemade paneer. Paneer is a soft, fresh cheese typically used in South Asian cuisine, and when it’s marinated in turmeric, cayenne, and oil and pan-fried, it’s just called “delicious.”
Elizabeth straining paneer
All you need is a gallon of whole milk, lemon, and cheesecloth. You just bring the milk to a gentle boil, add the lemon juice, and the curds and whey separate – like magic. Strain all of that through cheesecloth set in a colander and just let it set up in the fridge. And twenty minutes later, bam! CHEESE! When you make cheese at home, you realize just how magical it really is. Really, give it a try.
The Saag portion of this dish is also magic. Find out why…