Tuesday, October 28, 2014

Sweet Potato Brownies (bonus recipe)

I feel compelled to share a culinary experiment that became a quickly disappearing gastronomic success, both because it really surprised me that it worked structurally and that it actually was tasty.  I came across a Pinterest pin for this recipe for Sweet Potato Brownies, and was instantly all "What the cornbread stuffing?! How in the Charles Dickens does that even work? You must be outside your mind if you think brownies not made with any flours taste like brownies, Internet."

Naturally, I had to try.  Naturally, I tweaked it a bit.  Naturally, I added a little spice.  Unnaturally, it worked.  It really, seriously worked.  It did not survive the weekend, let alone for much longer than it took to take this truly crappy picture.  Luckily, they're made with sweet potatoes, so I only felt 15% bad about having some for breakfast, and 10% of that was just feeling guilty because I felt like I should feel guilty for having a brownie for breakfast. The best way to describe this is as a warming, soft, slightly gooey, sweet way denser souffle-like marvel without being cloyingly sweet delicious delight.  It's probably not for those weirdos who like cakey brownies or the corner, but it is for those of use who fight to get the gushiest, gooiest piece, smack dab in the middle.  The best part?  I suspect you can totally tweak the flavor profile by using different nut butters and stir-ins, as I've noted where I should.  In the notes.

Good luck trying to share these, brownie aficionados.

Sweet Potato Brownies
Serves one: you (or a few friends if you can bear to share)
Sweet Potato Brownies 

Sunday, October 19, 2014

(Freekeh) Red Lentil Mujadara: Recipe 2

Freekeh Red Lentil Mujadara
 I envisioned this post would be about warming foods in cooler fall temperatures.  In fact, there were cooler fall temperatures when I made this a few weeks ago in late September.  Back then, all I could think about was how I was suddenly cold all time time, how good Honeycrisp apples are, when the leaves were going to explode, and as always, what I would have for dinner.  Every day, guys.  Every. Day.  But then, we seemed to have a resurgence of late summer weather, and despite thinking about what I wanted to eat for dinner every day, all day, it just seemed weird to suggest  a warming, cozy dish when turning your fan back on or false starting on breaking out your fall-weight sweaters and jackets, even if the colors in New England are exploding this year (dinner thoughts: what else can I put hummus on?).  It also seems like great timing as I spent some quality time with good friends in New Hampshire last weekend, hiking, cooking, and country fairing it up as we generally enjoyed New England at its best.  Bonus pictures of adorable baby oxen/steer/cows at the bottom of the post.  Can you tell I'm from the 'burbs?
Is there anything as good as Medjool dates, besides a giant bowl of Medjool dates?
Trick question: you already knew the answer was no. 
This apple, guys.  
Today seems like an appropriate day for to finally post this, though.  It's cool and overcast in Boston, there are leaves everywhere (which may or may not be a player in the creation of a sprained ankle that appeared early on Friday morning...other contenders include a crack in the sidewalk, clumsiness, badweekitis...all in all, should make the half I'm running in four weeks really, really easy, right?), and it is October, after all.  Anyways, enjoy this warming Middle Eastern inspired dish.  I tried it with Freekeh, because I like to say it and also: Halloween! Freaks! Works, right?  But: traditionally it's made with bulgur, and I think I might make it with farro next time (because it is the bestest).  It's simple, relatively quick, and filling.  It goes well with fall, friendship, and viewings of Outlander (omg omg omg you guys, it's actually GOOD.  SQUEE.  Also: phew!).  

(Freekeh) Red Lentil Mujadara
Serves 4-6
Freekeh Red Lentil Mujadara

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