I have two quasi-recipes for you today!
They’re both sweet, both freaking delicious, and…both lacking in measurements.
You see, when I cook anything new (this does not apply to baking), I either follow someone else’s recipe or I just make my own recipe by eyeballing the ingredients. I don’t measure or write down how much of an ingredient I put into it. I just throw things into the cooking vessel like a mad scientist until I think:
Upon tasting, if the recipe leaves something to be desired, then I add that desirable something if possible. It’s usually one of three things that need to be added: salt, sugar, or liquid. For cooking, those things can often be added at the end of the cooking process somehow.
Thus, I suck at creating recipes, because I never have anything exact to share with you.
Nevertheless, I’m going to share two foods I made recently! They’re flexible recipes anyway, so you just be your own mad scientist and do what you will.
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Sweet and Spicy Roasted Sweet Potatoes
(aka the best roasted sweet potatoes I’ve ever eaten if I’m tootin’ my own horn, which I am.)
- 3-4 medium/large sweet potatoes, washed and chopped into 1-inch chunks (about 4 cups after chopping)
- enough oil to lightly coat the potatoes (olive, avocado, or melted coconut oil works)
- 2-3 tbsp maple syrup (depending on how sweet you want your taters)
- 2 tsp ground cinnamon
- 1/2 tsp cayenne pepper (more if you want a bigger kick in the taste buds)
- 1/2 tsp nutmeg
- 1 tsp paprika
- 1 tsp kosher or sea salt
- Preheat your oven to 375F.
- Place the washed and chopped sweet potatoes on a sheet pan (lined with foil if you want easy cleanup).
- Pour/dump/sprinkle all the remaining ingredients over the potatoes. Try to distribute evenly.
- Use your hands to toss around the seasoned potatoes to make sure all they are coated with the flavorful goodness.
- Bake for 30-40 minutes, flipping halfway through. Baking time depends on your oven, the size of your chopped potatoes, and how roasty you like ’em.
Serves 2, with leftovers. Actually serves 4-5.
Note: All measurements are estimates. Follow recipe exactly at your own risk. Temperature and times are accurate.
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Strawberry Banana Almond Butter “Ice Cream”
- 3 frozen very ripe bananas
- 1 cup frozen strawberries
- 1.5 tbsp almond butter (or peanut butter)
- milk as needed
- Place frozen fruit and almond butter into a food processor or high speed blender with a small splash of milk (maybe 2 tbsp).
- Blend. Stop the blender and scrape down the sides as needed.
- Continue to blend and add small splashes of milk as needed to get the blender rollin’. Make sure not to add too much that the mixture becomes a smoothie.
- Be patient. The ice cream texture will happen.
- Serve up your creamy, dreamy, cold treat with a cookie, granola, more nut butter, muffin, chocolate chips, etc.
Serves 2.
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I understand that a lot of you are advanced-enough chefs to not need these recipes, but for those of you who need a little inspiration, I hope these sparked your interest!
This is why I say “nay” when my friends and family refer to me as a food blogger. That suggests that I know what I’m doing in the kitchen, but in fact, I just pretend that I do. I mostly make other people’s recipes and kinda make my own.
I like it this way though. Let the wind take you to where it blows! Or something like that.
P.S. banana soft serve checked off the food bucket list! 🙂
So tell me:
Are you an “eyeballer” when it comes to cooking, or do you like to measure everything?
What’s the best recipe you’ve created or tried recently? Please share!