You are too sweet! I need to start things up again, but I haven’t had all too much time these days. Hopefully by the end of the summer/early fall I’ll be back at it!
Aw thank you!! I’ve been so busy with that band, I’ve hardly been able to write :)
Whenever I see a parsnip recipe, they’re always pureed. If you’ve ever had a parsnip, they taste similar to a carrot without the sweetness. So why? Why would anyone ever puree it?! It doesn’t feel like winter here in New England (the cold weather hit a peak in October and that was that) but who could ever get sick of winter food…
2 large parsnips, skinned
3-4 tbs vegetable oil
Salt and pepper to taste
Preheat your oven to 375 degrees. Slice your parsnips paper thin (or at least try to— no bigger than 1/4”!) and place as spread out on your cookie sheet as possible. Cover with pepper and bake for 10 minutes. Flip, and bake for another 10 minutes. Remove from the oven and place chips on a paper-towel lined plate to soak away any extra oil. Salt while still warm!
NOTES: These were, very seriously, the absolute best. And the easiest!! I ate them right off the plate, but I can totally see these being an addition to the top of a steak (or seitan steak). Faaaaantastic.
Baked goods in winter can be a little bit difficult; the fruits are pretty meh, everyone gets sick of chocolate after Christmas and Valentines Day, and if it weren’t for the bananas you saved in the freezer you’d really have nothing to bake with. WELL, I gave myself a mission— a quick bread that isn’t to heavy, rich, could be considered a dessert OR breakfast, and uses seasonal ingredients? Voila: chocolate chip bread.
2 c. all-purpose flour
1/2 c. white sugar
1/2 tsp. baking powder
1/2 tbs. baking soda
1/2 tsp. salt
1 egg
3/4 c. milk
1/3 c. veggie oil
1 c. semi-sweet chocolate chips
Preheat your oven to 350 degrees. In a large bowl, mix together sugar, salt, egg, milk and oil until it’s well combined. Sift in flour, powder and soda and whisk. Fold in chocolate chips. Pour into a lined 9x5 loaf pan and bake for 50-55 minutes, or until a toothpick comes clean.
NOTES: This was pretty ok! The consistency, IMO, was a little dense— I’d probably make muffins out of this batter next time. Still, it wasn’t too heavy and just the right amount of sweet to get me going in the morning. Next time, I’d add some cranberries and nuts!
