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cooking with leeks

cooking with leeks

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Tag: baking

chocolate chip and pecan cookies

September 25, 2020September 24, 2020 ~ cookingwithleeks ~ 1 Comment

hey y'all! i didn't do a ton of cooking this week, been living off amy chaplin's parsley brown rice salad with tempeh and takeout burritos. but... i wanted something sweet, so i googled 'easy chocolate chip cookies' and clicked the second hit, entitled "easiest chocolate chip cookies" and the recipe is here. personal tip: whenever … Continue reading chocolate chip and pecan cookies

mon pain perdu à la pain sesame-spelt

September 4, 2020September 3, 2020 ~ cookingwithleeks ~ 1 Comment

ok so i made PAIN PERDU aka french toast... with the sesame-spelt bread i baked on tuesday. i am trying to finish up the loaf, so it worked out perfectly and i added the fancy and unexpected 'pain perdu' aspect of breakfast by throwing together the following ingredients: 1 eggsplash of vanilla extractsome almond milkground … Continue reading mon pain perdu à la pain sesame-spelt

cooking on tuesday

September 1, 2020 ~ cookingwithleeks ~ 1 Comment

ok! yesterday i laid out my plans for the week. and i have capitalized on them so far, including the sesame no-knead bread, which is currently in the oven and was so fun to make! right after i finished work yesterday, i mixed together the flours, cornmeal, dry yeast, salt, and water... and this morning … Continue reading cooking on tuesday

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i’m katie. based in oakland, ca.

cooking style: simple / sustainable / a lil lazy

instagram: cookingwithleeks

linked in: katie harrill

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in a salad frenzyyyy (in a good way!) 😇 this salad consists of: spinach, arugula, cilantro, hemp seeds, candied pecans, barrel-aged feta, blueberries, garbanzo beans, pumpkin seeds, hummus, and fresh mint dressing!! 😌
a very fancy (for me) weekend lunch! broiled scallops from the farmer’s market with mirin and white miso and topped with sesame seeds! made a small parsley salad with avocado, shallots, lemon, and red wine vinegar, and served with half a clementine (also from my friday farmer’s market haul)!
made chocolate-filled doughnuts today! see the process in reverse by scrolling through! these were not difficult to make, just took a bit of time, but that’s what weekends are for! 🍩
photos from the past few days! food, plants, puppy 🐕‍🦺 don’t want to talk about the second photo 😌 and I’m obsessed with cinnamon cap mushrooms (sautéed with greens in first photo) not surprised bc i never met a mushroom i didn’t like! 🍄
very pleased with today’s farmer’s market haul! 🌞
just make some pesto with whatever you have on hand ~ here i used kale + hemp seeds + flax and olive oils + lemon juice + red pepper flakes ~ honestly this was hard to make taste really good 🤣 LOTS of olive oil, lemon juice, and kosher salt were added 🤝 but mainly i like this cool green color. also open to ideas on how to use this pesto (other than pasta and like egg on toast?!)

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