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17 July 2023 09:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
a_small_dragon
today's ~meal post~!!! well yesterday's because my laptop exploded yday. I am trying to get back to cooking and baking more... because I know I enjoy it and it feels like a productive contribution as well.
resipe 1: I made lemon potatoes, recipe by smittenkitchen from a Greek classic but I actually wanted to make batata harra because the greek recipe called for oregano and I'm not a huge fan. i prefer cilantro pretty much always. and the batata harra recipe i found has hot pepper in it which makes it better by default. unfortunately we didn't have cilantro and i'm always scared to modify recipes especially the first time i'm making them so I just made the SK recipe straight pretty much. it was good, potato+lemon is a surprisingly nice combination, and i liked the inclusion of broth to get more depth of flavor in the potatoes. even the oregano was okay, though i think i'll aim for the spice blend on the batata harra recipe next time.
(really could have used less oil. i have IBS or whatever and every time i roast potatoes with oil I die of that. FSR it was fine with the pasta e ceci I made last week which had the same amount of olive oil. though i used a different oil for this one...?!)
x
i don't REALLY need to post about it every time i make them b/c they're always good but of course i made cheddar drop biscuits... i will put the recipe bc i want to recommend it to anyone who can have gluten + cheese. this is from "the gourmet cookbook" that we have because my parents have 1 million recipe books. i mainly use it for baking recipes.
resipe 1: I made lemon potatoes, recipe by smittenkitchen from a Greek classic but I actually wanted to make batata harra because the greek recipe called for oregano and I'm not a huge fan. i prefer cilantro pretty much always. and the batata harra recipe i found has hot pepper in it which makes it better by default. unfortunately we didn't have cilantro and i'm always scared to modify recipes especially the first time i'm making them so I just made the SK recipe straight pretty much. it was good, potato+lemon is a surprisingly nice combination, and i liked the inclusion of broth to get more depth of flavor in the potatoes. even the oregano was okay, though i think i'll aim for the spice blend on the batata harra recipe next time.
(really could have used less oil. i have IBS or whatever and every time i roast potatoes with oil I die of that. FSR it was fine with the pasta e ceci I made last week which had the same amount of olive oil. though i used a different oil for this one...?!)
x
i don't REALLY need to post about it every time i make them b/c they're always good but of course i made cheddar drop biscuits... i will put the recipe bc i want to recommend it to anyone who can have gluten + cheese. this is from "the gourmet cookbook" that we have because my parents have 1 million recipe books. i mainly use it for baking recipes.
- 2 1/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp sugar
- 1 tsp salt
- 6 Tbsp cold unsalted butter cut into 1/2 in cubes
- 5-6 oz. coarsely grated cheddar*
- 3 scallions*
- 1 cup buttermilk
mix dry ingredients, add butter and blend to coarse meal texture. stir in cheese/scallions. add buttermilk and stir until just combined. makes 12 biscuits. use buttered or nonstick baking sheet and bake 18-20 min at 450F (~232C).
*i usually substitute in abt 3 oz habanero cheddar (bc we always have some) and 3 oz shredded cheese and exclude the scallions. you could swap the scallions for peppers if you want them to be spicy but don't have the very specific block of cheese LOL
it is simple! you don't have to knead anything! and it's good every time!!!!!! the only downside is that it only makes 12 biscuits and they will all be gone very quickly!!!
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Date: 2023-07-19 08:17 am (UTC)no subject
Date: 2023-07-20 03:28 pm (UTC)