If you’re hanging out here you probably have some culinary interest or like to experiment a little.
Or maybe you’re shifting your diet and lifestyle and are looking for inspiration. Healthier ways of cooking can seem foreign and intimidating but my advice would be to just jump right on in and keep an open mind.
I know many people who flip through new cookbooks until they find a recipe that looks like something they’ve already made (ahem, mom). If this builds your confidence, awesome! However, I dare you to pick a random recipe with ingredients you’ve never used and go for it! There is so much to learn in the kitchen but 99% of the education is hands on. Roll up your sleeves and give it a shot.
I often feel pressure to have “fancy” dinners. And, if I’m being totally honest, I’m afraid I’ll disappoint or not meet others expectations if it’s not creative or ‘perfect’. Ugh! I want to punch myself!
What if they see that I overcook stuff and I forget ingredients and I’m messy and I make meh marinara?! The jig will be up!
And really, who flippin’ cares!!!! I’m human, you’re human!
I guess what I’m getting at is have people over, share a meal. Laugh, drink wine, and tell stories! Life is too short to NOT connect with friends and family over nourishing food whether it’s PB and J sandwiches or a five course-tasting menu!
Speaking of multiple course meals, appetizers make my brain melt! This is where I struggle!
I never know what to make. I often go with soup or salad but I prefer a more casual eat-while-we-chat in the kitchen type of snack. I’ve made stuffed mushrooms, every imaginable dip, tacos, yada yada but putting stuff on baked potato, i.e. potato crostini, is my new obsession.
This idea was inspired by our recent trip to Copenhagen (Copenhagen I LOVE YOU).
The Danes make a dish called smørrebrød and have it for any and every meal. Smørrebrød, which I was calling smorgasbord, is essentially an open-faced sandwich where anything goes! They layer a sauce on bread and pile it high with literally whatever – fish, vegetables, sweet, salty, simple, extravagant!
When I got home I knew that smørrebrød was the dish that I wanted to recreate.
However, keeping my nutritional principles in check and inspired to meet the dietary needs of many, I wanted to skip the bread.
Enter the potato!
Here I’m using potato as the base instead of bread and even though it’s now a far cry from the original inspiration, I’m so pleased with the idea and this combination (stuff on potato slices) is my new favourite appetizer to serve! For another variety check out my Sweet Potato Bruschetta on Forks Over Knives