Curious what these posts are all about? Check out the original!
Happy Leap Day! Did anyone see the 30 Rock episode last week about Leap Day? It was absurdly wonderful.
1 tsp olive oil
1 small sweet potato, cut into small cubes
1 tsp sriracha
1/2 tsp honey
1/2 tsp salt
1/2 can black beans, drained and rinsed
1 handful fresh spinach, roughly chopped
Topping of choice (ex: cheese, avocado, cilantro, etc.)
In a saucepan, heat olive oil. Add sweet potatoes and saute until almost cooked. Add sriracha, honey, and salt, stirring to combine and fully coat sweet potatoes. Add black beans and cook until beans are warmed. Add spinach, stirring to distribute sauce and cook until spinach has wilted.
Warm corn tortillas and add filling. Top with cheese, avocado, cilantro, or other topping of choice.
Light has always been my worst enemy in photographing my food. I always seem to cook at night and, well, there isn’t much natural light at that time. Slowly but surely I’m learning my way around what light works for what and how to use my camera settings for specific lighting. In the meantime, I take advantage of the morning light whenever I can!
adapted from Roost
Yields 4 Biscuits
1/2 cup almond flour, plus more for kneading and dusting
3/4 cup pecan meal (You can find this at most natural/specialty foods stores or make your own by pulsing pecans in a food processor or blender.)
1/4 tsp salt
1/2 tsp baking soda
1/4 cup safflower oil
1 Tbsp brown rice syrup (You can also use honey or agave if you’d like.)
Preheat oven to 350°F. Place dry ingredients in a bowl and mix well. In a separate bowl, mix together wet ingredients. Combine wet and dry ingredients until a dough is formed.
Dust a cutting board or clean counter with plenty of almond flour (about 1/4 cup) and turn out dough onto the board. Sprinkle top with more almond flour and knead until is no longer sticky but not crumbly, adding more almond flour as needed.
Form dough into a ball and pat down into a disk about 1 1/2 inches thick. Using a biscuit cutter, cut out biscuits and place on a baking sheet lined with parchment.
Bake for 20-25 minutes or until golden brown.
Serve warm with butter, honey, jam, or spread of choice… or plain. Whatever you fancy.
Today at my internship with Blackbird Bakery we were in the kitchen making some almond cookies stuffed with maraschino cherries (recipe from her first cookbook) for an event tomorrow.
It always feels good to be in the kitchen.
p.s. Now that I have figured out how to post pictures and quick posts from my phone, I won’t be able to stop. FYI.