I love to cook...and yet I tend to fall back on my favorites. My intention this year is to expand my repertoire -- to make at least 50 New Recipes. For one thing, it’s an opportunity to flex my creativity in the kitchen. For another, it’s healthier to eat a more diverse range of foods.
So far, I’m really enjoying this initiative. I’m finding new uses for my microwave -- like making homemade ricotta. So much easier and faster than the stovetop method. Easier cleanup too. And yet just as delicious.
I’m trying new recipes I’ve meant to try for a while but haven’t got around to it -- like kale chips. So delicious and quick and easy. A new staple. Now every time we have a reason to heat the oven, I make another batch.
I’m also honouring one of my favourite cookbook authors. Mollie Katzen has written many seminal cookbooks including the original MoosewoodCookbook (a.k.a. 'The Vegetarian Bible'), The Enchanted Broccoli Forest, Sunlight Cafe and Vegetable Heaven. Think of her as the vegetarian’s Julia Child. What I love most is that she cooks my favourite way -- she draws her inspiration from many different ethnicities to creates tasty dishes that don’t happen to contain meat.
Mollie Katzen’s cookbooks are crammed with many great ideas. I’m tickled to use my 50 New Recipes initiative as the impetus to try more and more of them.
True, the ‘giant mushroom popover’ I made for my birthday breakfast wasn’t a winner, but everything else from Vegetable Heaven so far has been: a savory cassoulet, sweet potato koftas and an onion-wilted spinach salad featuring avocado plus an apple from our farm.
Now I must confess that I adapt and edit the recipes a bit -- turns out I’m physically incapable of following a recipe to the letter.
I’d write more but it’s time to make a brand new recipe: Spicy Mustard Green Chips
Preheat the oven to 350. Take half a bunch of mustard greens, rip them into chip-sized pieces. Soak them in water to remove any grit. Dry them in a salad spinner. Take a cookie sheet and cover it with a piece of parchment paper. Give it a spritz of oil. Spread the mustard greens across the pan. Give them a wee spritz of oil.
When the oven is at temperature, add some salt and pepper to the mustard greens, then pop them in the over for 10 minutes. Check them. If they’re crispy, take ‘em out. If not yet crispy, pop them back in the oven for five minutes. When they’re done, you can sprinkle them with optional seasonings (any or all of -- chili powder, onion powder, garlic powder) -- or not, if you prefer not. Then slide them in a bowl.
They will be gone fast.
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What about you? What new recipes have you tried lately that you’d recommend? I’m looking for new ideas, so message me or leave your ideas in the comments below.