Will Eat This

My First Winter Soup

Cooking, Food, SoupsJanuary 17, 2019January 16, 2019 Sinmi

A white bowl filled with tomato chicken soup with kale. the soup is topped with a soft boiled egg.

When I first moved to the US, this soup was one of the first things I associated with winter. My stepmother would make a huge pot of tomato chicken soup during the winters in California and it was always the best thing. Especially the next day, when all the flavors would have co-mingled properly. This is my version of that soup, a tomato chicken soup with barley.

One of the things I find interesting about this soup is that the tomato, red pepper and onions are blended in Nigerian style. I never asked my stepmother is this was how the recipe was originally made or this was influenced by marrying into the Nigerian culture. She also tends to make her version of the soup with potatoes. Oh! Those cubes of potatoes would have soaked up so much flavor the next day.

A white bowl filled with tomato chicken soup with barley and kale. the soup is topped with a soft boiled egg.

I started making my version of this tomato chicken soup with barley when I lived in Manchester England. It was my first time experiencing a snowy winter. I am not sure how I found barley but this soup is one of the only places I eat barley. I like barley. It is soft on the outside with a bit of a bite in the middle. That’s how I cook my barley.

The thing I like about making this tomato chicken soup with barley is that I can make the barley ahead. In fact, I recommend cooking the barley separately from the broth of the soup. Barley has a lot of starch that would thicken up the soup if cooked in the broth. I prefer to add in my cooked grains of barley into the soup at the last stage.

Tomato Chicken Soup With Barley

Sinmi

A lovely soup filled with vegetables and barley. The tomato chicken soup is easy and quick since the broth does the work of bringing in the flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Ingredients

2 cups Chicken Broth
1 can tomato puree
1 Red Pepper
1 Onion
1 bunch Lacinato Kale chopped
1 cup barley cooked
1/2 cup Mirepoix
1 clove garlic
Salt
1/2 tsp chili flakes
1 tbsp Vegetable oil

Instructions

Blend the tomato puree, red pepper, chili flakes, onion, and garlic together in food processor until smooth.
In a large pot, add in the vegetable oil. Heat the oil for a minute or two before adding in the mirepoix. Season with some salt and then cook the mirepoix for about 4-5minutes until soft and translucent.
Add in the tomato mix into the pot along with the chicken broth. Bring up to boil, then reduce heat and allow it to simmer for about 15 minutes. Stir occasionally.
Add in the kale and allow that to cook and reduce into the soup for about 5 minutes before adding in the cooked barley. Check that the salt is balanced and adjust is necessary
Let the soup simmer for a couple minutes before serving.

Notes

I use a homemade chicken broth when I make this soup. This why I don’t need to worry about seasoning the soup because all the flavor is in the broth. I have a recipe here for how I make chicken broth at home.

Keyword barley, chicken soup, kale, tomato chicken soup, tomato soup

A Soup to Remember

Cooking, Food, SoupsJanuary 16, 2019January 14, 2019 Sinmi

Butternut squash soup with black beans in a white bowl

The first time I had a variation of the Butternut Squash soup with black beans, it was such an unexpected treat. It happened a couple of years ago at the Boston Public Market.

The Boston Public Market is one of my favorite places to wonder in the winter. I love looking at the stalls of the local producers and buying donuts. Every once in a while, I stop there to get a meal. Usually, I either get a pastrami sandwich or I go get food from Bon Me.

On the day I tried the butternut squash soup, I got accosted on my way to Bon Me by an affable guy. He was offering me soup for free. He told me, “if you don’t like the soup, you don’t have to pay for it.” Unlike my normal self, I didn’t brush him off. I figured I had nothing to lose. Plus, I loved his approach. So I tried the soup and I paid for it. It was amazing. His was a vegetarian version that was tangy and spicy with loads of vegetables and beans with sweet potato. I love it and I ate every bit of it.

My version of the soup tries to capture some of the magic of that moment in a simpler version. The butternut squash soup with black beans starts with a mirepoix. Mirepoix is are so commonly sold in grocery store prepped vegetable sections. Buying the vegetable pre-chopped makes life easier but I usually make my own mirepoix at home because I don’t like carrots. Also, I use leeks instead of onions.

The broth is definitely my homemade chicken broth that I have tailored to my specific taste. One special thing that I do with my soup is make cut my butternut squash into tiny cubes. Bigger cubes would work in the soup, they would just need to be cooked longer.

The magic spice in this bowl of goodness is the cumin. The cumin brings everything together and especially after the final squeeze of lime. Don’t skip out on the cumin or the lime. It makes such a huge difference to the way the taste plays out.

If there is one thing I am loving this winter, it is finding easy ways to eat my vegetables on the regular without it feeling like a chore. This butternut squash soup with black beans is such a joyous experience that I can’t help repeating it.

Butternut Squash Soup with Black Beans

The butternut squash soup with black beans takes me back to a beautiful moment of discovering new food profiles unexpectedly. It is such a joyful recipe because of its robust flavor with cumin and lime playing with the sweetness of the butternut squash.

Print Recipe Pin Recipe

Cook Time 20

Servings 4

Ingredients

2 Cups Butternut Squash
1 Can Black Beans rinsed
1 Cup Mirepoix
4 Cups Chicken Broth
1 Lime
1/2 tsp Cumin Powder
2 Cloves Garlic
Salt
1 tbsp Vegetable oil

Instructions

This the perfect recipe to use the pre-cut butternut squash that is sold in the stores. It cuts down on prep time. Cut the butternut squash into chunks if you are prepping it yourself. I prefer smaller pieces to cut down on cooking time.
Smash the garlic cloves. Add the oil into a medium saucepan. After heating for a minute, add the mirepoix and smashed garlic cloves. Sprinkle a pinch of salt. Stir frequently and allow the vegetables to sweat for few minutes until translucent.
Once mirepoix looks soft, add in the butternut squash chunks and the cumin. Stir frequently for about four minutes, then add in the chicken broth. Bring it up to a simmer.
Add in the black bean. Taste the soup to check that salt is at an optimal level. Let it all cook together until the butternut squash chunks are tender.
Serve soup in a bowl with a wedge of lime. Squeeze lime juice over the soup before eating.

The Leftover Soup

Cooking, Food, SoupsJanuary 15, 2019January 14, 2019 Sinmi

Rice and Kale Chicken Soup with Pesto topped with avocado slices in a white plate

This is the easiest kind of soup. Everything is already prepped and cooking really is about warming up together. This Rice and Kale Chicken Soup with Pesto is one more tool in my fight against food waste.

The flavor base of the soup, the chicken broth does most of the hard work. By making building in the flavor of the herbs in the broth already, I can concentrate on just adding in my ingredients into the broth.

One of the things I like about this soup is that it solves the problem of leftover food. When I make this recipe at home, I am usually using bits of chicken leftover from a rotisserie chicken. The rice also tends to be leftover rice.

Really there is no recipe for this soup. I start the rice and kale chicken soup by sauteeing some kale in some oil. Any greens would work if you are not a fan of kale, Once the kale or greens are wilted, I add in the chicken broth. Bring that to a simmer, then add in the chicken bits and rice. I let it simmer for another couple of minutes, I taste it to check if it needs anything. Most times, I have to add a pinch of salt because I don’t make my broth with salt.

The rice and kale chicken soup goes in a bowl to be topped with some pesto. I also like avocado on this soup for some creaminess. A squeeze of lemon also works wonder by elevating the broth.

Omi Eran

FoodJanuary 14, 2019January 13, 2019 Sinmi

A glass container filled with chicken broth and surrounded by celery, thyme, rosemary and lemon

I once put up a picture of my pot of chicken broth coming to life on my personal Instagram account. One of my friends asked jokingly what I was doing. You see, in the Nigerian kitchen, chicken broth is not something we intentionally make. Broth is often the result of braising meat for consumption. So, I feel almost silly writing this recipe on how to make chicken broth.

In Yoruba Language, Omi Eran is what we call stock or broth. It literally translates to the juice of the meat.

My knowledge of Nigerian food is based on my heritage as a Yoruba woman. This caveat is important because Nigeria, as a country, is an amalgamation of many rich cultures that have many different traditions. These traditions converge and often times, they diverge. Even when the Yoruba heritage, many different tribes have their perspective on food. My knowledge of food is based on my heritage as a Yoruba woman who grew up in Lagos. My food is rooted in my mother’s Abeokuta lineage and watching the Cooking Channel obsessively.

A glass of green smoothie made with chicken broth with avocado and lemon — One of my favorite things to have in the morning is a warm smoothie. The recipe for this green smoothie is on my Instagram page. You can follow me here.

The intersection between what is mine to claim within my culture and that I have gleaned from a foreign culture is what makes my food interesting. It is what makes my chicken broth interesting. I have often seen food bloggers talk about how to make chicken broth. Many recipes focus on wringing out the essence of the chicken bones.

I view chicken broth as more than just the essence of chicken. For me, making chicken broth is about creating a flavor base that saves times. In writing this recipe on how to make chicken broth, I am really telling you one of the ways I bring flavor into my kitchen. A cup of my homemade chicken broth already is well balanced with different herbs and spices so that when I use it, I can worry less about building a flavor profile.

Here is the truth about my daily cooking, it is very unfussy. I am often short on time but long on hunger when I get into this kitchen. This means I want something quick that is not bland. Having homemade chicken broth stored in my freezer allows me to cut down on time when I am making things like soups. My chicken broth also makes cooking whole grains like brown rice and quinoa much more pleasurable.

One thing I will say about how I make chicken broth is that I want to have as a versatile brew. This means I stay away from strong herbs and lots of spices. So, although I am a big fan of cumin and rosemary, I prefer to avoid them because it is hard to build other flavors on them. I tend to reach for the more thyme, celery, leek and onions in my broth. This combination produces a broth that is beautiful in color, tasty in the mouth and easy to use when cooking.

The goal this week is to show you ways that I use this chicken broth so that you are inspired enough to make it.

Chicken Broth

Sinmi

An easy recipe for making chicken broth at home. This chicken broth is great because it is a flavor base that makes other meals are quick.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Ingredients

3 Pounds Chicken Bones
1 Onion (large)
1 Leek (large)
2 Garlic bulbs
2 Carrots
2 inches Ginger
6 Sprigs Fresh Thyme or 1 tbsp of dried thyme
1 tbsp Parsley
1 Lemon

Instructions

This step is optional. I like to brown off the chicken bones before I use them. The browning of the bones allows the fat on the bones to rendered off in a pan. I collect this fat for roasting vegetables and other recipes
The vegetables in this broth don’t have to be finely cut. The onion, garlic and ginger and lemon can be halved. I cut the carrots and leeks into chunks. Also, note that I often only use the green bits of the leek for making broth.
Arrange the vegetables, herbs and chicken bones in a large stockpot. I usually cook mine in 4.5-quart pot pan. Arrange the vegetables and chicken bones in the pot, and fill up with water. Then bring up to a boil.
Once the water in the pot is boiling, I turn down the heat to a simmer, and then I start the clock. I’ll usually let the broth simmer for about an hour after it comes to a boil. Let it cool down completely before attempting to strain out the liquid.
If you have a bit of fat floating on top, this can be captured by putting the broth in the freeze let fat solidify. Then the solid fat can be picked off the broth. I usually don’t have this issue since I render the fat off before making the broth

From the Yoruba Kitchen…

Cooking, Food, SaucesJanuary 13, 2019January 13, 2019 Sinmi

Tomato Eggplant Sauce in a black cast iron pan.

As a child, living in Lagos Nigeria, I was more familiar with garden eggs than I was eggplant. Sometimes, tomato sauces were made with the garden eggs. I never liked the tomato garden egg sauce. Something about the text just put me off. Many years later in adulthood, this same sauce is the inspiration behind this tomato eggplant sauce.

As with many vegetables that I eat, my relationship with eggplant was frosty to begin. I am not sure when I became a fan of eggplant but here we are. Suddenly, grilled eggplants have become a signature item of my kitchen. The other way I love my eggplant is in this versatile Tomato Eggplant Sauce.

This sauce is perhaps the most Nigerian recipe I have shared so far. It features the classic trifecta of a Yoruba woman’s kitchen; onion, tomato and red pepper. I should add that Yoruba people love spicy food so there is fourth item, habanero, that is used in the traditional blend. Every Yoruba woman, and many Nigerian women, have their preferred ratio for these vegetables. Some like a sweeter mix and others prefer a spicier or more pungent mix. Sometimes, the tomato pepper mix also changes with the dish being prepared.

Baked potato topped with tomato eggplant sauce, basil, and cheese on a white plate

Growing up, the tomato pepper mix I have used in this Tomato Eggplant sauce was always available in the freezer. On Sundays, a fresh tomato pepper blend would be made, boiled down to get rid of the moisture and then stored in the freezer. This blend was then used during the week to make stews, egg sauces, beans, and other items. It was the backbone of many meals.

I don’t eat as much tomatoes as I did when I lived in Lagos. This is mostly because I find the quality of tomatoes disheartening. Too watery in most cases, not enough sweetness and definitely missing a lot of the tartness that balances a good tomato. In the winter, I often choose processed and packaged tomatoes over fresh ones because the quality is better and more consistent. Also, I like that I can get fire-roasted tomatoes when I make things like Jollof Rice or even this Tomato Eggplant sauce.

spooning out slices of cooked onions from tomato eggplant sauce in a black cast iron pan

One of the things I have grown to love about this Tomato Eggplant sauce is its versatility. For this post, I have served it with baked potatoes. The slightly spicy edge of the sauce is perfect for a hot potato with cheese. Plus, I really can’t resist the sweet tendrils of caramelized onion covered in tomatoes with pillowy potato morsels.

The tomato eggplant sauce would also make a good dressing for pasta or even a base for shakshuka. There are many possibilities for the sauce; you need to be a bit adventurous.

Smoky Tomato Eggplant Sauce

Sinmi

A simple and relatively quick tomato sauce that is versatile and filled with lovely vegetables.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course Dinner, Sauce

Cuisine African, Nigerian

Servings 10

Ingredients

1 pound Purple Eggplant
1 can Diced Tomato
1 Onion (Large)
2 Cloves Garlic
1 Red Pepper (Medium)
1/2 Cup Vegetable Oil
1 tsp thyme
1/2 tsp Parsley
1/2 tsp Smoked Paprika
1 tbsp Crayfish Powder optional*
1 tbsp Chili Flakes
Salt to taste

Instructions

On a gas stove or in a grill, burn the skin of the whole eggplant. The eggplant should have a substantial char all around it. The process of charring the eggplant usually takes 10-15 over an open gas flame. Also, it is possible to do this can be done ahead of time.
Place the burnt eggplant in a bowl and cover. Trapping the heat of eggplant would steam off the skin. Let it rest for about ten minutes. Once it is cooled down, remove as much of the skin as possible. Don’t be tempted to scoop out the middle. The bits of the skin left after cleaning helps to give the sauce a smoky aroma.
Roughly chop off the cleaned roasted eggplant flesh. Don’t do this in a blender because you don’t want a paste. You want chunks of soft eggplant.
Add the tomato, 1/2 of the onions, garlic, the red pepper as well as the chili flakes into a blender. Pulse into a rough paste.
Slice the remaining onion.
Add the vegetable oil into a saucepan over medium heat. After a minute, add in the onion slices and a pinch of salt. Let the onion cook gently.
Once the onion slices are wilted and almost caramelizing, add in the tomato sauce into the saucepan.
Stir in the herbs, paprika and crayfish powder into the tomato sauce at this point. Let the sauce simmer for about 20 minutes, mixing occasionally.
The tomato sauce is ready for the eggplant chunks when most of the moisture is cooked off. The tomato sauce should be thick before mixing in the eggplant. Make sure to mix in the eggplant chunks so that it is well distributed within the saucepan.
Taste the sauce to check for salt. Now is the time to adjust.
Let the tomato eggplant sauce simmer for about 5 minutes and then it is done.

Notes

*I debated adding this ingredient to the recipe because it is so culturally specific but I want to be able to talk about how I cook as a NIgerian woman. A good substitute for the crayfish powder would be to melt in some anchovies into the sauce. This boosts the flavor of the sauce.

Keyword Aubergine, Eggplant, Pasta Sauce, Tomato Eggplant Sauce, Tomato Sauce

Cleaning Up the Pantry

Baking, Cake, FoodJanuary 12, 2019January 11, 2019 Sinmi

A cut loaf of lemon poppy seed cake decorated with slices of lemon and thyme buds with dripping frosting on a white plate

There is a theme emerging in my life at the moment. Food waste, and how to reduce it, has become a big thing for me. I am trying to use what I have on hand instead of continually shopping for food. This Lemon Poppy Seed Cake with Thyme is a result of my attitude adjustment.

I live in a house with four other girls. As someone who loves food so much, I have managed to wrangle a more than massive amount of storage for my food and kitchen equipment. I have always known that I own a lot of food and things. Undertaking the project of organizing my personal pantry this week blew away my expectations.

It has always been clear to me that in order to manage my money, I have to manage my food budget. As someone who has survived an eating disorder, I get nervous when it comes to placing any form of boundaries around food. This has been the justification for shopping without controls for years. My free all approach means I am constantly buying more food than I can eat and throwing things out. Or I just forget that I own food. I decided to make Lemon Poppy Seed cake with Thyme because I discovered that I had an unopened jar of poppy seed in my stash.

A loaf of lemon poppy seed cake decorated with slices of lemon and thyme buds with dripping frosting on a white plate

The poppy seed jar was an impulsive purchase from sale. I just assumed I would find a use for it. That was about a year ago. Physically going through the pantry, and seeing what I had on hand, has made me realize I need to shop way less. For the next few weeks, I am committing to eating what I have already; in the pantry, fridge and freezer. It all has to go.

The recipe for the Lemon Poppy Seed cake with Thyme came from the Bake From Scratch. The only amendment I made was to half the recipe. I didn’t need two loaves of cakes in my house. The batter was pretty easy to put together especially since I used a Standing Mixer. I didn’t get the sense that this was finicky in any way. It almost felt like I was making a pound cake with some flavoring added.

I have had the Lemon Poppy Seed Cake with Thyme for past couple of days and I am impressed with the texture. My daily slice has been consistently moist. It has been a great accompaniment with my morning cup of tea. Although, I have had to stop that because I really try not to start the day eating sweets. I feel like it makes the rest of the day turn into a massive sugar rave.

Do you have any emerging theme for 2019?

Winter’s Milky Brew

DrinksJanuary 11, 2019January 10, 2019 Sinmi

Golden Turmeric Milk in a transparent glass jar

Like so many Americans, I have only recently discovered the magic of turmeric. In the last few years, turmeric has become a recognized superfood in the Western world because of its anti-inflammatory powers. No wonder a milky brew made of turmeric is called Golden Milk. The Golden Turmeric Milk is one of the pleasures of winter.

I regularly make golden turmeric milk in the winter when it starts to snow. There is something about warming up with a creamy cup of turmeric spice cooked in coconut milk or almond milk. For the recipe below, I have used half almond milk and half coconut milk. The combination of milk makes it extravagant. You can choose to use any kind of milk that taste best to you.

One caveat I feel like I need to add before you try this recipe is the staining capability of turmeric. Turmeric stains everything. I won’t recommend cutting turmeric on white chopping. The yellow hue of the turmeric is stunning, but you don’t want to live with physical memories of golden turmeric milk. I recommend using glassware and metals when making this brew.

PS Don’t be tempted to omit the black pepper! You need a combination of turmeric and black pepper to get the anti-inflammatory effect. Or turmeric and ginger also work well together.

Turmeric Milk/Golden Milk

Sinmi

Turmeric is one of my favorite ingredients in the winter. It is a highly functional food that is anti-inflammatory. This milk is what I reach for on those days when I have shoveled too many inches of snow and I just need something soothing

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Drinks

Servings 1

Ingredients

8 oz Light Coconut Milk
8 oz Almond Milk
1/4 cup Whole Almonds
6 Pieces Tumeric chopped
Salt a pinch
1/4 tbsp Black Pepper
1 tbsp Maple Syrup optional

Instructions

In a dark-colored saucepan, bring the almond milk, coconut milk, chopped turmeric, and whole almonds to a boil for about 5 minutes.
Transfer to a blender, then add in the salt, black pepper, and maple syrup before blending.
Strain out the husk of almond and turmeric. Then serve!

Keyword golden milk, golden turmeric milk, turmeric, turmeric milk

A Soup to Soothe the Cold

Cooking, Food, SoupsJanuary 10, 2019March 5, 2019 Sinmi

Carrot Curry Soup with Biscuit and Pesto

My darling Boston has been experiencing a warmer than expected winter, so far. The lack of cold has meant that I have developed a robust appetite for soups as I usually do. This week, we had a bit of a cold snap when the temperature dropped into the teens from the mid-30s. It was a wonderful opportunity to make this carrot curry soup.

The truth is that I don’t know if I really like carrots. I am a bit of a picky eater. There are certain foods I only tolerate in specific preparations. Carrots are one of those. I can only seem to eat my carrots in soup form. Any other preparation and I am not likely going to be a fan. Although, there are a few salad options I have tried and liked.

I, overwhelmingly, prefer to taste the full range of flavors on my vegetables. One of the things that draws me to this Carrot Curry Soup is how insanely robust and flavorful it is. There is no hiding from the carrot in this soup. The roasting of the carrot to get that caramelization completely changes the way it presents itself in the soup. The carrot suddenly has both a sweet and salty taste on the tongue. This is one of my favorite things about this soup

As the name Carrot Curry Soup suggests, the curry paste is an important part of this production. Finding a good red curry paste makes a difference in this soup. I usually buy a popular brand that I have used and liked for years. Toasting the curry paste a bit before cooking is something I learned from reading South East Asian recipes. It gives the curry a chance to develop a heavenly fragrance while waking up dormant oils.

There is a bit of a choose your adventure to making soup. You can make it as thick or as thin as you desire. I personally prefer this carrot curry soup so thick it feels like a mousse. The feel of air on the tongue is one that makes quite a difference when eating this.

I have served this carrot curry soup with an insanely flavorful Walnut Cilantro pesto sauce that is still in testing. Hopefully, I can get that recipe out to you soon.

Please try the recipe and let me know what you think.

Carrot Curry Soup

Sinmi

Delightful use of carrot and red curry paste to create a warming winter soup.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Main Course, Soup

Servings 4

Ingredients

1 pound Carrot peeled and quartered
4 Tbsp Coconut Oil
3 Tbsp Red Curry Paste
13.5 oz Full Fat Coconut Milk this basically one can of coconut milk
3 cloves garlic chopped
2 inches ginger chopped
Salt to taste

Instructions

The first step is roasting the carrots. Put the carrots on a baking sheet, add in two tablespoons of coconut oil and some salt. Mix it so that everything is well coated. Place in an oven that has been preheated to 400F. Roast for 25 minutes or until carrots is well browned.
In a medium-sized pot, heat up the leftover coconut oil. Add in the chopped garlic and ginger. Sauteed at medium heat for about 3-4 minutes. Stir in the red pepper paste. Keep stirring and heating until the paste mixture is fragrant.
Pour the coconut milk as well as 2-3 cups of water. Stir until the paste is well dissolved into the liquid. Add in the roasted carrots. Let it boil at medium heat for about 10-15 minutes.
Let soup cool down a bit before attempting to blend, for safety reasons. Once it is cool enough to handle, blend soup until smooth. This can easily be done in a food processor or blender.

Notes

*I like to blend the soup for a long time to whisk some air into it. This gives it a mousse like texture when you are eating it.

*Also, I serve mine with a tangy walnut cilantro paste sometimes. This adds a serious depth of flavor to the bowl. The recipe for that is here.

Keyword carrot, coconut, coconut milk, coconut oil, garlic, ginger, lemongrass, red curry paste, roasted carrot

Lemony Yogurt Tahini Sauce

Food, SaucesJanuary 9, 2019March 5, 2019 Sinmi

This sauce was a surprise that came out of nowhere. I needed a sauce to plate my smashed twice cooked cumin potatoes. I was fiddling with items in the kitchen for the sauce. Suddenly I remembered I had tahini in my cupboard. This is the origin story of this lemony yogurt tahini sauce.

I am writing this particular lemony yogurt tahini sauce recipe as much for you as for me. Just like I am writing this blog as much for me as it is for you. I am not even sure if it is for you. To be honest, as at the time I am writing this, this food blog is really nothing other than a project to soothe my anxiety. By embracing the idea of writing and creating food once again, I am finding control in some place. Every other part of my life is out of my control at the moment. But, this blog is within control.

A whisk coated with Lemon Yogurt Tahini Sauce

Yes, I don’t control if anyone would see this. But I control my creativity. Everyday when I go into my kitchen and I cook another item for the blog, it is another modicum of control over a situation that has escaped from my grasp. Perhaps making lemony yogurt tahini sauce is the way I will get unstuck from my life. Or maybe it will just be another thing that I do and quit when it gets too hard. Who knows? All I know is that at this moment the process of creating this space is making me happy and that is the only valid metric.

Okay! I have said too much. This is a food blog after all. This lemony yogurt sauce is just the right amount of tangy and nutty. It is what I imagine I would make if I like eating crudites (I don’t) But I’ll definitely use this on chickpeas and maybe that chicken shawarma bowl.

Give it a try! Let me know if you like it.

Lemony Yogurt Tahini Sauce

Sinmi

An easy sauce that makes a wonderful dip not just for crispy potatoes but also crudites and falafel balls.

Print Recipe Pin Recipe

Prep Time 10

Course Side Dish

Ingredients

1 Lemon juiced
1/2 cup Greek Yogurt I prefer whole milk yogurt
1 tbsp tahini
Salt to taste
1 clove Garlic grated

Instructions

Add all the ingredients in a bowl and whisk until smooth. Or you could also dump it in a blender and let it do the hard bit.

Keyword greek yogurt, lemon, tahini, white sauce, yogurt, yogurt sauce

Smash it!

Cooking, Food, SidesJanuary 8, 2019March 5, 2019 Sinmi

smashed twice cooked cumin potatoes in a white plate with a white sauce and parsley

I first made this potato recipe on Thanksgiving day. It was one of those things that I just kept playing with, in my head. Unsurprisingly it worked. This recipe for Smashed Twice Cooked Cumin Potatoes is one that would work so well in any meal prep plan.

For me, when I meal prep, I want to be able to combine my foods with different items. To prep the potatoes I used in this recipe, I boil the potatoes and smash them once they are soft. Once the potatoes cool down, I store it in the fridge. This initial cooking of the potatoes gives me a lot of flexibility when I am ready to use the potatoes. So instead of having finished dishes, I like to have cooked or prepped items that can be combined to make different dishes. This way I don’t get stuck in a rut of feeling like I am eating the same thing every day.

smashed twice cooked cumin potatoes in a white plate in a black cast iron pan

Spices can really make a huge difference in changing up the way food taste. The cumin in this smashed twice cooked potatoes does a marvelous job making this feel so different. Cumin and I have had a loving relationship. This relationship with cumin only got better once I became obsessed with chicken fat. This means, more often than not, when I use cumin in a recipe, chicken fat makes an appearance. I just found that the combination works. Individually, cumin and chicken fat work. Together, they are magic like in this Smashed Twice Cooked Cumin Potatoes.

If you can’t get chicken fat, duck fat is also a very good option for cooking this potatoes. If you don’t want fat from a bird, a butter or ghee works nicely as well. The point is that you want to use a fat that has good flavor when you are making potatoes. Don’t skimp on flavor by using neutral oil.

I served the smashed twice cooked cumin potatoes with a lemony yogurt tahini sauce. The recipe for the sauce is here.

smashed potatoes in a black cast iron pan.

Smashed Twice Cooked Cumin Potatoes

Sinmi

A meal-prep favorite of mine, these smashed twice cooked potatoes are crispy and loaded on flavor when done. Don’t believe me, try it!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 45

Course Side Dish

Servings 4

Ingredients

1.5 pounds Potatoes russett potatoes work well
1 tsp Cumin seed
3 tbsp Chicken fat duck fat or ghee make a great substitute
Salt to taste

Instructions

Don’t peel the potatoes. Simply scrub the skin. If the potatoes are large, cut into large chunks.
Cook the potatoes in well-salted water until fork tender. Drain
Allow the potatoes to cool a bit. Once you can handle then, flatten with the side of a cup, rolling pin or your palms. If you are meal prepping, this is the best point to store the potatoes.
When you are ready to eat the potatoes, heat a pan big enough to hold all the potatoes. Add in 2 tbsp of chicken fat. Once that is melted, add in the cumin seeds.
Once the chicken fat is sizzling, add in the potatoes. Press the potatoes into the pan so that they spread out and flatten out. Then leave it alone. You want the bottom to fry and crispy up undisturbed.
Keep listening to the pan, as it starts to crackle regularly, you know it is time to turn. Usually takes about 7-10 minutes. It is time to flip the potatoes.
Try as much as possible to turn all of the potatoes. It is not going to be a neat singularly piece. It is likely going to crumble. That’s ok.
Once you are happy with the new flat layout, tuck bits of the single tablespoon of fat leftover into the potatoes. You can place the bits of fat on the edge of the pan for extra crispiness.
Fry on the second side for about 5 minutes. Then you are ready to serve the smashed twice cooked cumin potatoes.

Keyword chicken fat, cumin, potato, potatoes, smashed potatoes