What did I do before Pinterest? Maybe cleaned my house more. Or did the laundry. Or talked to other live human beings.
Since I started using Pinterest to categorize my life into little virtual boards, I've discovered I need more time and money to do almost everything I pin. Except recipes - those are pretty doable.
So this past weekend I tackled not one, not two, but THREE Pinterest recipes. It's a miracle.
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 teaspoons curry powder
- 2 teaspoons minced fresh gingerroot
- 1/2 teaspoon salt
- 2 pounds sweet potatoes, peeled and cubed
- 1 can (14-1/2 ounces) vegetable broth
- 1-1/4 cups water
- 1 can (13.66 ounces) coconut milk
- 3/4 cup half-and-half cream
- 1/3 cup minced fresh cilantro
- Optional garnishes: minced fresh cilantro, toasted flaked coconut and toasted chopped pecans
- In a large saucepan, saute onion in butter until tender. Stir in the curry, gingerroot and salt; cook 1 minute longer. Stir in the potatoes, broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes are tender. Cool slightly.
- In a blender, process soup in batches until smooth. Return all to the pan. Stir in the coconut milk, cream and cilantro; heat through. Garnish with cilantro, coconut and pecans if desired. Yield: 8 servings.
Summary: It was delicious. I used hot curry powder, and the soup was spicy. If you use regular curry powder, it will be more mild. I also used my blender stick which is amazing. If you don't have one, go buy one NOW! I have this one.
RECIPE #2: Garlicky Baked Fries by the Purple Foodie
- 8 garlic cloves, minced
- 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges
- 3 tbsp cornstarch/cornflour
- 1 1/2 tsp coarse sea salt
- 1 1/2 tsp freshly ground black pepper
- ½ tsp garlic powder
- 1/4 tsp cayenne pepper
- Preheat oven to 225°C/440° F.
- Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
- Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
- Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
- Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
- Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
- Serve with ketchup, mayo or sour cream.
Summary: These are quite possibly the best homemade fries I have ever had. Husband verified this as well. Even though we both reeked of garlic (who cares if you both are smelly?) definitely going to make them again.
- 8 green apples
- 12 tablespoons of flour
- 1 1/2c of sugar
- 4 heaping teaspoons of cinnamon
- 1/4-1/2 teaspoon of nutmeg
- 4 tablespoons of chilled butter cut into 24 equal portions
- two boxes of pilsbury pie crusts (four chilled NOT frozen crusts)
- Peel and cut the apples into 1/2 inch pieces
- In a large bowl, mix the flour, sugar, cinnamon, & nutmeg
- Add the diced apples to the mixture
- Unroll your pie crust and cut out enough circles (wide mouth Mason Jar top works great like she suggests)
- Line a muffin tin with mini pie crusts, and then fill gently with the apple mixture
- Top with butter piece, and extra pie crust for topping (I cut out stars)
- Brush with melted butter
- Bake at 400 degrees F for 18-22 mintues
Summary: These were pretty quick, thanks to the store bought dough, and delicious. Served with vanilla ice cream (it's against the law to serve apple pie without vanilla ice cream). It was a fun twist on an original. I also halved the recipe, because I couldn't see us eating 24 mini apple pies. I mean, we probably could have, but it would have ben ugly :)