What I’m doing with 10 pounds of Russet potatoes

I could not pass up the seasonal 10-pounds-for-$.87 sale. Even though last year I swore I wouldn’t do it again because most of the potatoes went bad long before we could eat them. But this Fall I have a new plan: freezing. I broke that 10-pound bag into a few groups: 4 to bake and freeze 5-6 to shred into hash browns and freeze 5-6 to dice into cubes and freeze 6 for the refrigerator to use in the immediate future For the baking group, I scrubbed them clean, pricked once with a sharp knife, and baked for 60 min. at…

Whole wheat sourdough pita with hummus, spicy carrots, and fried eggplant

Middle Eastern Mini Feast

After finishing Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, I was craving Middle Eastern food. Specifically, I was craving the Middle Eastern food from my favorite restaurant for that sort of thing. They make this fried eggplant dish that is like candy, and these spicy cooked carrots that burn the tastebuds but are soooo tasty. But instead of running over there for takeout, I wanted to try cooking my typical order at home. Recipes Whole Wheat Sourdough Pita adapted from Skillet Baked Whole Wheat Pita (Using Sourdough) Hummus adapted from Lebanese Hummus Recipe From Scratch – Hummus b Tahini Fried Eggplant…