I feel like every time I get something new in my Imperfect Foods box, I take it as a culinary challenge. What new types of dishes can I learn to make? What have I not learned how to make yet? So when two beautiful artichokes were in my box, well, I just had to try an all-time classic appetizer and learn how to roast atichokes.
Well…we made it. This blog post has been a long time coming. Ever since I made my sourdough starter (it was the first week of January, by the way), I’ve attempted to make sourdough bread. Yet each time I tried it, I couldn’t seem to get it right. I read countless blogs and articles, watched hours of YouTube videos, and for some reason would still end up with bread that had a gummy texture and barely risen. And then…a lightbulb went off in my head. I realized the mistake I was making, and from then on, I’ve made beautiful loaves ever since. Are you ready to learn what that “lightbulb” is? Then let’s dive into this long-awaited tutorial on how to make sourdough bread.
I’m kind of shocked this recipe isn’t on the blog already. While I’m not the biggest fan of rice, when I do cook it, I’m typically making this Mexican rice. It’s been a go-to rice recipe ever since my college days—back when the only thing I would actually cook myself for dinner was a pot of this rice with black beans. Maybe that’s why I don’t like rice so much—I basically ate it for three years straight. Anywho, I figured it was time I taught you how to make Mexican rice.
This weekend I felt like junk…and I knew why. My eating habits are all over the place right now. Not because I’m relying on emotional eating during this time, but because I’m trying to cook the food I have in order to eliminate food waste while quarantined at home. Which means I’ve been eating a lot of random combinations of things and not really focusing on the foods that make me feel good. So I decided to plan out a week of really clean meals for myself because my body is seriously craving it, and I came up with this tasty chicken sausage sweet potato bake for lunches.
When my mom brought home a rotisserie chicken from the grocery store, we always knew what was coming next: zucchini fritters. It’s one of those easy sides she loved throwing together when she needed to get dinner on the table quickly, and while we tried to leave them to enjoy with the meal, it was hard to not gobble them up while cooking them. They are just that good.
I have been completely overwhelmed by news of the pandemic lately. Anyone else? It probably doesn’t help that I actually work in journalism, but still, I needed a break. So teaching a class on how to make gnocchi online seemed like a way to blow off steam. I called it “Cooking with Kes” and wow, what a blast we had.