I’ve played with different tortillas in the past. My first experiment was shaping bacon into the shape of a taco shell. But I’ve also used cauliflower and zucchini. A few years ago I made ones plantains and ones with sweet potatoes. I’ve made spinach ones for wraps. And a month ago I made kale ones (again for BLT wraps).
So I set out to revisit the sweet potato tortilla. Something super simple.
It was pretty mush mashed sweet potatoes and tapioca flour. My husband (the chef) did an awesome job helping me cook and flip them.
My own personal verdict is that I liked them MORE than the ones I’ve made in the past. The tapioca added a nice little stretchiness to the tortilla, so I could pulls and wrap it up nice and tight.
BBQ chips have always been my favorite. Often-times I enjoy eating lettuce wraps for lunch. Part of me craves then the lunches of my childhood. Sandwich with chips. Clearly, BBQ flavored, as I stated right off the bat that they’re my favorite.
But I don’t eat regular potatoes. I do eat sweet potatoes sometimes. I can make these BBQ…………why not?
I was on a mission. And my husband is awesome because he took two sweet potatoes and sliced them super thin with his slicer. Now he has a mandelon to make this task easy, but it made SO MANY slices.
Sweet potato chips are super expensive at the store. They do not have BBQ. They use usually use oils that I don’t like.
Here I could buy two sweet potatoes, not a big cost. Make the flavor I want. And use the oil I want.
Seemed like a win, win. They were delicious. I wanted to eat them all fresh and hot.
And like I said, this made so many, much more than you could get in a bag.
This recipe is a duet of sorts, a duet of culinary creations by husband and I. My husband can definitely throw down in a kitchen. And he is a for sure boss at managing and running one. But he cooks all day. Plus I love to cook as well, so I generally try to cook for us at home, so he can relax and get out of the kitchen. This also gives me ample time to play and experiment with new recipes. Which is good and bad for Zach. Not everything I make is a home run the first at bat (like the tator tots that took me three attempts or my first round of pot pie). But he is always gracious, kind, and he gives me his honest opinion. The part is the most important part. I do not need people to just fluff my tail feathers. If something needs adjusted or tweaked I NEED to know before I go sharing. So I am unbelievably grateful for being surrounded with such honesty and truth.
I had never planned on posting or sharing this recipe, though (I have them planned through July already). It was just something I sort of strung together. Zach had some pulled pork in the fridge. We love sweet potatoes, but we have only eaten them just baked one time (on our first camping trip to Brown County, around a year ago). So I just started baking potatoes. Thought I would stuff the pork inside of them rather than serving it on the side. And I fried a couple pieces of bacon, because, why not? Zach raved about this lunch the whole time we were eating. “Babe this is good.””Babe this is so good.””Seriously.”
With this feedback I could not, not post it. And I love that it is a combination of the two of us. Plus it’s easy. Make the pork in the crock pot. just bake a potato. Anyone can do it.
I have been doing some major updating on my websites and brand lately. 2017 is the year of P3. It has my undivided attention and focus. No distracting job or bs to deal with. I can give it the time it needs to be nourished and to grow. For all the creative ideas brimming inside me to come into the light.
With that being said, I have been updating some of my different pages. Someone gave me the wonderful suggestion of labeling my recipes as dairy-free, vegan, etc. This required me going back through and clicking each recipe to give the ingredients a quick check. Man I have posted a lot of recipes over the past 3 ½ years. My first post was a spiced apple cake (scroll down for the recipe) on June 3, 2013. Since then I have posted nearly 170 recipes, plus even more posts on my thoughts, exercise, and travel.
It was quite nostalgic going back through and I forgot about a lot of them. And I forgot how good some of them are. So I started saving them as I went, I figured I’d do a post of my all-time favorite recipes before I dive into the future and post more. I ended up saving 29 of them! I decided to break this down into 10 a day, plus a new recipe added to Thursday post.
So today we begin! Here are 10 of my all-time-favorite P3 recipes!
This is quite possibly my very-all-time-favorite. I was so pumped when I made it. All market I had been eyeing some fresh blueberries. My head kept whirling with ideas. I don’t eat desserts often, but cheesecake is my personal favorite sweet treat (for our wedding reception I made 9 made from scratch). Replace the cream cheese with goat cheese. My market neighbor gave me some basil. My grandma had given me some quinoa flour. It was a perfect blend of sweet, with a touch of savory. Plus I will never forget inviting my mother and nephew Trenton over to taste-test for me (thank goodness for such willing taste-testers). They plopped down right on the floor next to my table and ate their entire slices and then some. Devoured. I thought they would take it home. But it was too good to even make it out the door.
Being a baker, people give you a lot of baking pans and accessories. I am so blessed to have so many people invest in my passion. Somehow I ended up with some taco bowl pans. My sister-in-law had requested tacos for dinner. It was the perfect time to use the bowls for my husband and I (granted we were still dating at this point). We loved sweet potatoes. So I definitely wanted to use them. They were so beautiful when I took them out of the pan. We had a date to go biking out at Terre Haute’s new bike park, first though. That didn’t stop Zach from munching on the crust. He was content and loved just eating the crust. Then we filled them and it was one of the best meals we’ve made together.
I love some Fall. I love some hiking. I NEED some nature time. I love camping. I love climbing mountains. I love traveling. I love the cooler temperatures. The changing colors. I love wearing hoodies. I love cozying up with a hot coffee on a crisp morning. I love fall flavors. I love baking with apples and butternut and pumpkin and pears. And making caramel to go with it all. And lately I have been loving some soup. This is new. I am not typically a soup kind of girl. I think, like most things, this comes from my up-bringing. We were always eating a family meal, but chili was about it on the soup front.
So I have been sweetly surprised by this soup craving. I come home from work or post walk and want soup. It’s a fun new avenue for me to explore. My mind lights up with potential flavors I can use. Butternut…definitely going to have to use that. My own version of chili, definitely. Some kind of vegetable. Some kind of chicken and ‘noodle’? Probably going to go there last.
The first thing that popped into my head was a loaded potato soup. Growing up my mother was a big potato fan. We had baked potatoes all the time. And one year she made some awesome loaded baked potato soup. Loaded sweet potato soup. I was determined last week to make this.
This was SO good. Plus I had leftovers to last me the week! It was hearty and filling. But most importantly, it was freaking delicious. The perfect amount of sweet potato chunks left out. The bacon. it was on point to say the least, and something I will definitely make again in the future.
My main love language would be acts of service. I thoroughly enjoy doing things for other people (I do struggle, however, sometimes with receiving this back). Especially food. I am a baker. I live in the kitchen. It is one of the main ways I express not only my creativity, but my love. Gifts are probably my last language. So when it comes time to celebrating birthdays or holidays or any special occasion, I either like to create an experience (take my nephews to a state park or have a Batman themed night) or like to bake or cook something. Continue reading “Mashed Sweet Potatoes with Crispy Kale”→
I was raised on home cooked meals. My dad is a bomb ass cook. Legit and honestly he rocks and a lot of my passion for the kitchen comes from him and my childhood. My mother is a meat and potato kind of girl. Heavy on the potato side. We stopped eating potatoes over a decade ago. I still dig some other root veggies sometimes. A few weeks ago I was strolling through the produce section. Something that really brings joy into my life because I am like a child and easily entertained. I stroll, waiting, waiting on something to pop out at me. Allowing inspiration to take it’s course. This particle trip, parsnip was magnetically pulling me in. Kind of like flirting. I look at. I look away. No. I couldn’t. And then I look back. And then coyly look away. Needless to say you get what I’m going for. Eventually it finds it’s way into my cart. it needed some friends. I admit freely that I don’t like eating it by itself. But it does pair nicely with some other roots. So I continue my inspired stroll. Picking up others as I go. Sweet potatoes. Rutabaga. Onion. Garlic. Butternut? (more work than I’m willing for this meal). Let’s add some sausage, make this a hash.
I am single. I live alone. This meal fed me for days and it was cost effect. I got one of each, so that a dollar or less for each. I chopped them into smaller cubes. And like I said I ate on it for days. And most importantly it tasted GREAT! Hearty and wholeness. Continue reading “Hearty Root Hash”→
So I am changing my approach to this site. I started out blogging….let’s see 7 years ago. It started out as a journal of sorts. A way to get my thoughts out. To clear my head. It was private hidden, only I could view it. And then I started extensively researching and blogging for my parents website. And then I launched this site two years ago when I decided I wanted to pursue my cooking passion. Initially I just wanted to post recipes. I had another site to contemplate and write on. Now, as happens with me, my thoughts have changed and evolved. I am a Thoreau lover for those who may not know (my most visible tattoo is one of his). SIMPLIFY. SIMPLIFY. Why am I running and writing on different sites or pages.
Why am I afraid to inject myself into this site? That last one has really been tripping me up. Often time with recipes, I don’t type a lot. There is a definite lack of content, entertainment and personality. But as I go to the market every week. As I think of where I want to go. I have to think of my brand? What’s my message? What’s my voice? What do I have to say? Share? Because each week I have to go with my baked goods, I’m selling myself and the food. Isn’t that the point to a market? To make a connection to your food source. To see the person and talk to the person lovingly growing and raising your food. It’s like meeting the parents of a beautiful child. I can ask questions. Attach a name. A real, breathing, talking, most often freaking amazing individual to the food I’m going to take home and use as a tool to nourish my body. Personally, I want that. And I have to do the same thing. I am the person behind the bliss. And so I am expanding, evolving this site. There will be more thoughts. More insight. Like the spaces I surround myself (my apartment), I want it to feel authentically me. Because I am a unique individual, with my own voice. And there is so much more to me than the recipes I post. And the beauty of the internet and touch phones, is that if someone doesn’t want to read my thoughts they can scroll to the recipe and what they’re looking for.
So I am a confessed total weirdo when it comes to food. Eating in front of people is a major struggle for me often. Ask my boyfriend, he likes to point out that he’s rarely seen me eat. I think the big struggle comes from my parents owning a fitness weight loss studio. For years I felt my identity was tied soley in with my body. I felt the pressure of being judged for my body. Picked to pieces. I defined myself and lived according to the number on a scale. As if my worth was somehow tied into that number. It was an obsession. And the problem is that even when I reached a goal, when I was super tiny and had the flattest stomach, is that it never seemed enough. And since the end of business, I’ve had to step back. Even though I’ve had a reawakening in my own eyes and self- reflection, that doesn’t mean that societal pressures don’t still loom. People judge by physical appearances. Point blank. Even though I am a lover and eternal optimist, that doesn’t mean I’m naïve enough to be ignorant to this fact.
And so I practice. I practice eating gluten-free, it truly is my lifestyle (just ask them at work, I’m the crazy baker who never tries anything that I make). I practice shopping at the market. I practice making better choices today. I practice nourishment. I practice recipe creations. I walk. I hike. I meditate. I do my kettlebells. I hit a yoga mat. I practice being happy and content. I am healthy. I am strong. I am flexible. And I step out of my comfort zone. If something challenges me, I go for it. So I have group eating issues? Let me schedule dinners with my friends. Shoot out a group text: Hey I’m playing with some new tortilla recipes, want to come over and have dinner. Or I haven’t seen you in a while, let’s watch a movie and make dinner. Go to Pulse and then home for a meal. Or schedule a post pool lunch. Or leaving the market with an extra pizza crust, I’ll look at the boyfriend and see if he wants to go home and make his and hers pizzas. Meet a new neighbor who doesn’t like cooking? Invite them over for dinner. Let’s get to know each other over a meal. Even better, I’ll add an activity. Since I long for connection to my food. I long for that connection with people too. I want to visit and talk with my friends. I want to super charge my creativity. Why not invite my art friends over to paint a canvas and eat tacos? Food, fun, and art all in one.