This week is slugging and mostly because of my long “to do” list constantly running in the background. I love the holidays, but they can bring a lot of stress! I did finally finish my Christmas cards. Now I just need to finish my gift list, shopping, meal planning, family planning… ugh! Since this week has been chaotic, I’ve been falling back to my old, faithful lunches of monster salads. It makes it easy when I can throw together a huge salad to store in the fridge and pull servings from for a few days. For today’s salad, I dressed it with Gena’s Carrot Miso Dressing because I always have the ingredients on hand and it takes just seconds to through them in a blender. And for such an easy dressing, it’s very tasty!
I’m not the only one strung out this week, my poor dog was pretty tweaked when I picked her up from my dog-sitting mother after work. Turns out she had a day full of excitement being chased by hanging out with my young nieces and barking at my mom’s house keeper.
She’s gonna need a long, relaxing walk tonight.
When I got home, I had to try an experiment that popped into my head earlier today. I wanted to try The Twins dessert socca, but using an ingredient I’ve been neglecting in my pantry in place of the garbanzo flour.
Trader Joe’s peanut flour. The method to the madness was to create a Reeses-like flat bread lacking in fat and refined sugar. Seems logical, right? But I wanted to try it the speedy skillet way which seemed to be going well…
Until I tried to flip it.
Oops! Seems peanut flour is considerably more gooey and thicker than garbanzo flour. But it wasn’t a total loss.
What I ended up with was a gooey, peanuty and chocolaty custard that wasn’t bad. I think I’m on to something with this peanut butter cup custard and will keep experimenting. :-)
I also hacked into a kabocha squash to bake for dinner and it’s always a nerve-racking experience chopping up tough squashes like this one.
I’m always afraid the knife will slip and next thing I know I’m in the ER getting fingers sewed back on. But our trusty 10″ chef’s knife has proven pivotal for these endeavors.
We used to have more expensive Henkel knives that were okay, well they were prettier. But seemed to require more sharpening and something about the handle grips didn’t jive right with me. When Victorinox knifes were featured on America’s Test Kitchen and very highly rated for the price, we invested in some and have been very happy so far. They’re not the prettiest knifes with the clunky, plastic handle. But the price is right, they have great grip and are easier to clean. The 8″ and 10″ chef’s knives are perfect for hacking through winter squash after winter squash.
Anyway, I tossed the slices with a little coconut oil and salt, then baked for 45 minutes at 350 degrees.
Paired with steamed and lightly salted broccoli, I had a perfectly light dinner after sampling my peanut flour flop. :-)
Anna @ Newlywed, Newly Veg says
Oooh, that looks like a delicious fail!!
I agree– chopping up those thick squashes always makes me SUPER nervous.
Heh, thanks! I need to perfect this peanut pudding! :-) True on squashes, huge butternuts can be the toughest for me.
Meghan Telpner says
Even though you’re super stressed, your meals look lovely and healthy :)
Thanks, I tend to lean towards easier, go-to foods when I get stressed. But I miss having more time to try new recipes and flavors.
Averie (LoveVeggiesandYoga) says
the knife…PERFECT! I have some henckles that are $100 each. And wusthof’s. All really good, but very pricey. But i always wonder if i could do “better” with a knife. Cheap knives are usually..just…cheap. You are a true cook and i totally take your word for it. I may be ordering this one when i get back home. I always have the same ER/fingers off fear you do! pumpkins, squash, etc!
And peanut flour is like dense sludge. Yes :) When making my peanut flour cookies, the dough, is wayyyy thick. I have never tried garbanzo bean flour so cant compare but do know that peanut flour is like coconut flour…it absorbs tons of liquid and gets really thick!
love this post of yours :)
Thanks! Between hubby and I – we’re consumer geeks that over research most purchases and confirmed the knives are highly rated. And, for the price, I don’t over worry about them or sharpening them too much. I’ve actually given a few as Xmas gifts to family and they love them. I noticed Sur La Table now carries the knives, kind of trippy seeing them next to knives that cost many times more!
I’m still new to working with peanut flour, but I’ve got to try your cookies next!
Pure2raw twins says
Sorry to hear about your skillet ‘socca’ not working for you. I have never used peanut flour (since my body does not get along great with peanuts) so I do not know what it did not work besides that maybe it is not too high in fiber enough like garbanzo bean flour. Not sure though, sorry I can not be more of help.
Glad you did found something to do with the peanut flour ;)