Yesterday, we had Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze for dinner – because we had tofu that needed eating and brussels sprouts in the fridge, so I googled “Tofu & brussels sprouts.” There’s a surprising number of options!
It was tasty! We cut the soy sauce by half, but that was about the only change we made. Filling, too – a good balance of protein, fat, and vegetation. And the sauce wasn’t as sweet as you might think. If we do it again, we may cut the soy sauce down more & use molasses instead of honey.
On St. Pat’s day, for dessert, spousal unit said “potato cookies.”
Okay. We can do potato cookies. I’ve been wanting to experiment with potato flour/potato starch more anyway, because it’s Reiassan’s primary starch.
After some googling, we made Uppåkra, which aren’t at ALL Irish, but we did dye them green. Tasty recipe – I 1/4’d it, and it made 6 cookies. I added 1/4 tsp salt, because we never have salted butter in the house, and rather than rolling them, scooped-and-flattened. They taste a bit like shortbread cookies and a bit like sugar cookies. But I think they need more flavoring.
All in all, a good experimental week.
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