So, it turned out to be a cooking day. It was kind of supposed to be a writing day; I interviewed an economist a few weeks ago and now that multiple freelancing deadlines have been met, I intended to write up a story about the interview this week.
But with no hard deadline, no immediate time element to the story and a little bit of freelancing ennui, I’ve become such a good procrastinator for the past few days! I have a more organized house and a long list of recipes to try from pinning like crazy to my food board on Pinterest. And I made a lot of roasted vegetables and creative salads for lunches. Oh, and I’ve seen too much 30 Rock, if that’s possible.
Today I actually think I’ll make a
dent in the story, but first I escaped to the kitchen. Again. First it was chocolate pudding. The recipe was a slightly lightened-up version from a fitness website, but though I devoured a serving of it before it cooled down, it was too sweet. I almost think I could have cut the sugar in half. What saved it was the liberal amount of cocoa powder that made it very chocolatey.
The second experiment was just a simple cucumber-lemon water that I’ve been drinking all day. And that’s saying something, because I don’t drink much water. But I sliced up cucumber and squeezed in some lemon, and it’s kind of addicting.
But the last was the best. I had one sweet potato, and needed something to go with leftover salmon, so I made quinoa sweet potato cakes. I think they’ll be a weekly staple here!
They were so easy to make– no food processor needed, even. I just cooked the quinoa, microwaved the sweet potato till it was soft, and mixed them together with some spices, egg whites and a handful of bread crumbs. They hold together better than black bean burgers and they’re so flavorful. I think I ate four.
The real test is whether Bryant likes them, but he surprised me last week by taking seconds of basil quinoa, so this might be a very man-friendly side. Success!