I know the question that you’ve been asking yourself all weekend: now that her workload is slowing down and her boyfriend is in the recording studio all weekend, what is K going to do with herself?
Since part of me wants to strive to become a poorer, less healthy, less nitpicky version of Martha Stewart, my weekend included a deep clean of the house (yes, Mom, I even cleaned the baseboards and the top of the fridge) – and a ton of cooking.
First off, I made these peanut butter pretzel fudge brownies (no adaptation from the original, except I used brownies from a delicious mix). Don’t worry – I’m taking them to the office. I don’t have the budget to buy a wardrobe for my 10-lb heavier self right now.
And then – because I did not want to clean anything else in my house – I decided to try my hand at making pasta.
Please note that this is an interesting decision on my part because I (a) recently proclaimed that I would never try making my own pasta and (b) do not have a rolling pin or a pasta machine.
Anyways, I saw a recipe for sweet potato ravioli dough, and decided to try it out. (I did not feel like making vegan ricotta out of tofu, so I made a different filling.)
I blame my friends for (a) living in NYC and (b) being on a sweet tropical vacation for making me eat this (and do the dishes) alone. Still a good effort.
1 large sweet potato, peeled and diced, then boiled until soft, then mashed
1 Tbs olive oil, blended into mashed sweet potatoes
1 cup whole wheat flour
<1 cup all-purpose flour
1/2 tsp salt
Blend 1 cup whole wheat flour and salt in the Kitchen Aid using the paddle. Then, slowly add the sweet potato/olive oil mixture – while the motor is running. After that is well blended, slowly add the remaining flour until it reaches the desired consistency.
Roll out the dough so that it’s thin, and cut it out into circles. (If you’re cool, use your biscuit cutter. If you’re poor, trace around something circular with a knife.)
Spoon some filling onto one round, then place another round on top. Pinch firmly closed, then use a fork to make sure it’s really sealed. Boil raviolis until they come to the surface of the pot (about 3-5 minutes, depending on which reference sites you’re using). Eat. Immediately. With some butter.
Yes, especially in this photo, they do look like sea creatures.
Black beans, mashed
Pulled pork that you’ve made ahead of time