My dad’s birthday was celebrated in a cozy Mexican restaurant as my friend’s band strummed out dynamic Latin songs. I brought this cake for dessert and the plate was all but licked clean by my parents, our friends, and the restaurant staff.
Author: Reveena's Kitchen
7 Tricks to Becoming a More Relaxed Cook
Cooking Adventures (blog)
My friend came over dinner the other night and as we sat down to the main course, she commented that she was envious of my calm and control in the kitchen, my multitasking abilities. For that reason I’ve put together a few tidbits that I’ve picked up over the years that I’ve found helpful.
Monday Brunchday
Cooking Adventures (blog)This week’s sunny Fall Monday was enjoyed in a deliciously relaxed manner, as though Sunday was on repeat. I’ve never celebrated Thanksgiving in a traditional way, it’s right around the rush of Jewish Holidays; Yom Kippur, Rosh Hashanah, Sukkot, etc, and at that point the idea of hosting another big dinner that involves an all day cook fest is pretty much off the table. However, yesterday my roommate and I decided to take a lackadaisical approach and view the holiday Monday as an extension of the weekend, hosting an easy and scrumptious little brunch for four.
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Recipes
Reveena’s Kitchen feature in Montreal Gazette + Bonus Recipe: Sweet Potatoes
NewsLast week, the Montreal Gazette featured an article on Reveena’s Kitchen. These delicious, spiced sweet potatoes merit their 1000 words of fame. They go perfectly with Portobello mushroom burgers or vegan bean burgers, but they’re delightful on their own as well.
Ingredients
- 1000g sweet potatoes, cut into 1 inch pieces
- 2 tbsp olive oil
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp coriander
Instructions
Preheat oven to 400F°
In a bowl, whisk together olive oil, turmeric, cumin, chili powder, salt, cinnamon, and ground coriander. Place the sweet potatoes into a large baking dish and coat with oil spice mixture. Stir well. Place into the preheated oven for 60 minutes. Toss halfway through.
You can read the Gazette’s article here.
Reveena's Kitchen 