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.
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.
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.
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!