This was going to be one single Foodie Friday post, but it started getting long, so today’s a two-for-one day!
For this portion of the post, I thought I’d share a few fun things we’ve played with recently. Before I reveal the identity of this super purple soup, any guesses???
First, pink waffles. I don’t know where he got the idea, but a couple of weeks ago, G requested pink waffles. I had some powdered beet on hand, purchased over the summer to help intensify the color of his strawberry birthday cake (I ended up using fresh, pureed beet for the cake, since we had some on hand). In honor of Valentine’s Day, we whipped up a batch of pink waffles this week. I used our standard recipe with about a teaspoon (?) of powdered beet. Similar to our green pancakes, the batter has much more color than the finished product. The powdered beet was a bit clumpy, even after sifting, but that led to some nice pink flecks inside the cooked waffles.
Okay, are you ready for the soup reveal? I made the purple sweet potato soup with roasted [purple] sweet potatoes, coconut milk, a bit of water, a bit of salt, and a dash of powdered ginger. This soup followed a more traditionally colored sweet potato soup I made earlier in the week. The soup from the orange-fleshed potatoes was a bit sweeter, but both were quite tasty (and Gabriel approved!).
Over the past several months, we’ve had a couple of really delicious quiches, including ones at Ken’s Bakery (in Portland, OR) and, locally, at Sweet Art. We tried to make our own with middling success, and then I saw this recipe in Feast Magazine. This comes from none other than Pint Size Bakery (just mentioned in my Eating Out post). We hadn’t actually tried their quiche, but we knew they made delicious baked goods. We were excited to try this recipe, and it didn’t disappoint!
My personal pastry chef followed the crust recipe, but used our standard whole wheat pastry flour with good results. I think I used sauteed leeks and a bit of kale in our first quiche. After that, Matthew made a couple more crusts, which we froze for later use. Those crusts later became a caramelized onion, asparagus, and sun-dried tomato quiche and a roasted pepper and sun-dried tomato quiche with smoked Gouda.
Making our own . . .
I’ve been making soy milk with the blender method since the beginning of January (I returned the borrowed soy milk maker just before Christmas). While it’s not quite Silk, I have a pretty good recipe (it’s technically soy-cashew milk), and I’m enjoying not having the packaging waste that comes with store-bought soy milk. That said, making the last several batches has felt like a chore. I used up all of the soy beans that I bought back in November for this purpose (as well as all of the old soy beans that I bought when I’d previously intended to make soy milk), and I’m going to take a bit of a break. If I decide to go back to making it, I think I’ll invest in a machine.
Speaking of reducing packaging waste, I’ve started making peanut butter. This activity was spurred by the purchase of thirty pounds of peanuts from a food buying co-op to which we belong. At less than $4 per pound for organic peanuts (they were on sale), I can now make [organic] peanut butter cheaper than I can buy it, and it doesn’t use a new glass or plastic jar every time.