It’s been a couple weeks of tumbling around trying to adjust to recent changes and hoping that I get something right along the way – lots of fun learning but also a couple freak outs along the way. I guess that’s how you learn and grow? The majority of my free time during this last week was spent watching the latest two seasons of Great British Bake Off that were added to Netflix. My go-to method of decompressing from stressful things is to lie in bed with all of my white fluffy blankets and quilts, with all of the pillows squished around me lying like a cocoon in a room with my globe lights shining and one of the many candles my hoarder like tendencies have acquired going. It really makes for quite the zen space. Plus, everything that happens on GBBO is super chill for a competition show – those Brits really know how to do things right. If nothing else, I would like to have someone like Mary Berry telling me that my scones have a “good bake” and that she can “see good layers” in my cake.
After being inspired by all the bakers I just had to get back into the kitchen (seriously sorry for my post hiatus!!!!) and whip up something delicious in the kitchen. I was craving comfort food and for some reason I came to the idea of making samosas. Traditionally, samosas are fried dough packets filled with spice flavored potatoes and peas. I essentially did the same thing, but went for a more “cutesy” look with crimped edges and of course a little heart right in the middle – because food is the way to my heart LOL.
The other non-traditional piece here is the use of a sweet potato instead of the usual russet or yellow potato (and maybe the spinach too??). Just trying to fit my nutrition in where I can y’all! These guys are super easy, especially with the use of store-bought crust, and are real crowd pleasers. Hope y’all have a great week!
samosa hand pies
- 3 cups of cubed sweet potato - boiled for about 20-22 minutes until fork tender
- 1/2 yellow onion, diced
- 1 big clove of garlic, diced
- 1/2 tsp ground ginger
- 1 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1/4 tsp red chili
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground coriander
- 1/4 cup carrots, diced into small pieces
- 1 cup loosely packed spinach, chopped
- 1 tbsp cilantro, chopped
- 1 tsp mint, chopped
- 3/4 cup peas
- store-bought pie crust
- egg wash - 1 egg and 1 tbsp of water
- Add a splash of ghee or olive oil to a large pot or pan and bring to a medium heat.
- Add the onions and cook until translucent, about five to seven minutes. Add the garlic and all the spices, cooking until you can begin to smell the spices for about two to three minutes.
- Add the carrots, spinach, herbs, and peas until the veggies are coated with the spices and the spinach has begun to wilt.
- Remove the pan from the heat. Roughly mash about half of the sweet potatoes with a fork and add the mashed and cubed sweet potatoes to the spiced veggies, gently combining until you have a mixture.
- Preheat the oven to 350 degrees F.
- On a parchment lined sheet, cut out 4x4inch squares of the pie crust, about a 1/4inch thick. Place one square on the sheet pan, add about 1/4 cup of the sweet potato mixture in the middle of the pastry, and add a second square piece of pastry on top with some kind of steam hole in the middle. Crimp the two pieces together with the end of a fork.
- Make your egg wash and lightly brush the tops of each samosa with it.
- Bake for about 25 minutes until the crust is golden brown and crispy.
- Serve with mint chutney, enjoy!
This Brown Kitchen http://www.thisbrownkitchen.com/
How was y’alls weekend?
We had a very low-key weekend over here because Imani and I are going to Chicago next week!!! Do you have any suggestions for places to visit? (bonus points for extra cute instagramable spots haha!) In preparation for our adventure next week I took this weekend off from exploring and just had some chill time. Running errands, hit up a yoga/barre/cardio class that kicked my butt and has me sitting in bed still sore, as well as grabbing brunch with Kristin at Spoon and Stable – seriously it took me way too long to make it out to S&S after so many people have raved about it to me. We noshed on their Meyer Lemon Coffee Cake which just lemon-y enough and crumbly in just the right way, as well as their Onion Quiche which was as fluffy as a pillow and their Red Wine Poached Eggs which were out of this world yummy. I might have also downed about four cups of coffee along the way but hey, it’s brunch after all.
In between all the crazy life things that are going on in the next two weeks, I’ve been taking a little extra time to try and organize my everydays in a bullet journal. What’s a bullet journal you ask? Well just search #bujo on Instagram and you’ll soon realize that it’s this crazy Type A way to track pretty much anything your heart desires in one little journal/planner/goal tracker. Being that I’m not naturally super Type A, I thought I would give it a shot and see if being a little more intentioned with daily activities would help me feel more organized – one week in and so far so good! I’ve been using mine to track how much water I’m drinking, when I’m working out, etc. etc. Since I’m using this year to focus on wellness, I thought being able to visually see these goals would be helpful – I’ll give y’all an update in a couple weeks to see if I stick to it!
A part of my wellness challenge has been being more mindful of the food I eat, especially when it comes to snacking. We have this drawer at the office that has been dubber “candy drawer” because, as you guessed it, it’s full of candy, and when I’m feeling antsy or snack-y at work you can find my arms deep in the drawer unwrapping some Reese’s Cups or whatever other sweet treat we’ve got in there that day. Part of beating the lure of the candy drawer has been packing yummy things that are actually good for me – like chia pudding to eat in the morning, nuts and fruits, and now this hummus. I’ve got this thing with turmeric – it’s like my favorite spice in the world. It’s earthy but not overpowering and has some kick butt benefits like having anti-inflammatory properties, regulating cholesterol and blood sugar levels, as well as boosting immunity. I actually read a piece, “How Indian is Your Turmeric Latte” on Food52 this last week, and thought about how interesting it is that turmeric is the new mainstream and hip food – like people have just now discovered it. It’s always been a staple for me and I feel like the secret has been let out into the world which is kinda cool, but also come on y’all – recognize where your food trends actually come from and try to understand the origins of them.
Being that I couldn’t imagine my world without turmeric, I’ve incorporated it into many of my daily recipes – tossing veggies in a turmeric spice mix, adding an inch of turmeric root into my smoothies, and of course sautéing foods in it as well. Well here’s another favorite way of mine to get that sunny golden color in my life – hummus. Hummus might in fact be one of the easiest recipes to make in the world. Toss everything together and blend – ta-da! My recipe is smokey and spicy thanks to some smoked paprika and red chili powder, and I could eat it by the truckload. (I wouldn’t actually advise doing that by the way!) So in case you’re looking for something new to try this week, here ya go! Happy last full week of February! (:
smokey turmeric hummus
- 1 can garbanzo beans, drained and rinsed
- zest 1/2 lemon
- juice 1 lemon
- 1/4 tsp smoked paprika
- 3/4 tsp cumin seeds
- 1/2 tsp red chili powder
- 2 cloves of garlic
- 2 inches of turmeric root, peeled
- 1/2 tsp powdered turmeric
- 1 tbsp apple cider vinegar
- 1 tbsp tahini paste
- 2 tsp nutritional yeast
- 5 tbsp olive oil
- 1/2 tsp salt and pepper
- olive oil
- sesame seeds
- sea salt
- add all of the ingredients to a high power blender or food processor.
- blend until smooth, scraping down the edges while mixing - if the hummus is still a little too thick, add a little extra olive oil until it reaches desired consistency.
- serve topped with suggested garnishes or store in an airtight container for up to one week. enjoy!
This Brown Kitchen http://www.thisbrownkitchen.com/
Happy week of Valentine’s, y’all!
We celebrated on Friday night with the perfect Galentine’s bash – a night of chocolates, popcorn, so many salty snacks (specifically those rye chips because those are my JAM!), a cheese and cracker spread, many wine bottles, coffee, and night of great conversation to celebrate female friendship. Make sure you tell your lady friends how much you appreciate them this week!
Another way to celebrate Valentine’s? COOKIES. I made so many cookies this last week it was kinda crazy, but I also ate a couple salads so that basically cancels all those cookies out, right?
When it comes to cookies I definitely play favorites. Don’t give me anything with nuts or raisins in it, the dough should preferably be chocolate or the cookie should contain chocolate – M&Ms, white chocolate, mini chocolate chips, etc. I also might have a slight obsession with Linzer cookies. I typically think of Linzer cookies as holiday treats, so a simpler rest of the year cookie is a thumbprint cookie with a big dab of jam. When it comes to jam, I have high standards. I really believe that jam should bring out the flavors of the season and that you should be able to taste the fruit. Honestly, you should be able to eat jam straight off of a spoon – that’s how good it should be. Luckily MPLS has great local vendors (can’t wait for the summer farmer’s market to come back!) and the best jam happens to be here in town too.
I used three different flavors from Serious Jam to top off my cookies and you couldn’t go wrong with any of them. The cookie base is nutty and earthy, so slightly sweet and warm jam flavors go best with them. The Salted Strawberry Jam was perfect, the Apple Brandy Butter was divine, but the Orange Curry Cranberry Butter was the bee’s knees. All the ingredients that Heidi uses in her jams are local (like local apples in that apple brandy jam!!) and in season which is why the strawberry jam literally tastes like taking a bite out of a fresh strawberry. Use all the flavors – you can’t go wrong. Be forewarned, these cookies are NOT super sweet. So if you want a little extra sweetness add a smidge extra of the maple syrup and coconut sugar. I think the jam adds enough sweetness, so just add a little extra jam if you do want something a little sweeter.
jammy nut butter thumbprint cookies
- 1/8 cup almond butter
- 1/8 cup peanut butter
- 1 tbsp ghee
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 cup maple syrup
- 1/2 tbsp molasses
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 cup coconut flour
- 1 tsp coconut sugar
- Preheat oven to 350 degrees F.
- Add the nut butters, ghee, vanilla, spices, maple syrup, and molasses to a large bowl and mix together to combine until smooth.
- Add the dry ingredients and combine until dough comes together, it should be smooth and come together into small dough balls.
- Form little dough balls of about 1 tbsp of dough and place on a lined cookie sheet. Using the end of a wooden spoon, press down on the dough balls to create an indent. Bake in oven for about 6 minutes.
- Take cookies out of oven and let cool, add a teaspoon and a half of jam to the cookies. Enjoy!
This Brown Kitchen http://www.thisbrownkitchen.com/