Just kidding, it never really gets cold here, but I had to wear long jeans twice this week (I know, it’s insane). I’ve heard lots of stories from friends back home who are starting to get cold. Tuesday I’ll post all about my solution to that. For now I’d like to walk you through my week.
I started out by whipping up a batch of these to add to the rapidly dwindling freezer stock and to eat for breakfast all week – myam.
Monday night I decided to give sweet potato gnocchi a go. I should have listened to my flatmate when he said ‘no experimenting on Monday night’ (the pizzeria downstairs is closed then). Luckily he wasn’t around to witness my failure. Well it wasn’t really a failure, I still got gnocchi, they were just way too heavy and my sweet potato wouldn’t get cooked and I was HUNGRY. Anyway I could still eat them so I did (the idea of adding spinach, bacon and a bit of olive oil to them wasn’t a bad one at all). I’ll try a different recipe next time and maybe start with normal sized potatoes that’ll actually get cooked properly if you put them in your oven for close to an hour.
Tuesday I made a quiche. Fail-safe idiot proof wonderful quiche. I just took a puff pastry slab (check ingredients first, but they’ll usually have a dairy free one) and put it in an oven dish. I had some grilled paprika’s left from the weekend, so I cut those up and put about half of them on the bottom of the puff pastry. Then I sauteed some onions and garlic with mushrooms and layered that on top, topping it all off again with paprika. 4 eggs and a splash of unsweetened soymilk with salt pepper and parsley later I was on my way to a great quiche. Also I added lactose free cheese to the whole thing because I’m lucky enough to be able to handle that. If you can’t, it’s great like this as well, but perhaps try adding some nutritional yeast to get that cheesy flavour.
I was so excited for food on Wednesday! I was trying out not one but two different things I had never made before, flatbread and shakshuka. I used this recipe for the shakshuka and this one for the flatbread. They both turned out amazing and I will definitely be making them again. So. Much. Flavour. Nuff. Said.
On Thursday I made this recipe I had seen in one of those ‘easy dinner’ compilations. It looked so colourful and fun. We don’t get kielbasa on the island so I used simple chicken sausages and I added some cilantro and parsley to the mix because I had them left and they seemed to go well with it. It looked as happy as it did in the recipe, a true party on my plate. It was as easy as promised and as delicious as promised and I was a very happy camper.
On Friday I wanted to make spaghetti squash, because I’ve been reading about it and it seems like a great low-carb alternative to pasta. However, I couldn’t find spaghetti squash here. All there seems to be is cut up pumpkin or ENORMOUS squashes that I couldn’t eat in a million years. So I used plain old pasta as a substitute for the spaghetti squash in this recipe. I also couldn’t find anchovies but they were optional anyway. It tasted great, I love mushrooms for the hearty earthyness and they came out great in this Putanesca. Of course, I left out the ricotta, but I didn’t miss it at all. I particularly liked just throwing everything in the oven. Super super easy and truly tasty.
All in all a good week of experimenting, some things go right, some things go wrong, but in the balance I’ve had good food all week and I’ve learned something again.
Hasta siguente semana!