But we still gotta eat. And I still gotta make food at home. So what have I been making? Sometimes I'll pull from my tried-and-true recipes I've perfected, but mostly I've been making whims.
Whim: a meal thrown together on-the-fly, not from a strict recipe. A dish that I just make up as I go.
Awhile back, I was making random dishes without a recipe in front of me. I just threw together whatever I thought would work, pulling from past memories of recipes and food combos we like. When I would tell my husband what I made, I wouldn't know what to call it.
"I made a random curry."
"It's just a weird veggie thing."
"For supper I made a pan of random stuff... hope you like it!"
Rob went on a trip once and at a restaurant ordered off the menu the "Chef's Whim." After some successful whims of my own at home, Rob started calling my dishes "chef's whim." And it stuck.
Now I make whims all the time. Sometimes they're good, sometimes they're meh. But we eat them anyway. And I think by experimenting and trying random new stuff, I learn how to cook better. I guess that's what professional chefs do - they don't work from recipes, they just cook.
So, since DirtyStove has been quiet lately, I want to share more whims.
- These aren't recipes; they're ideas.
- Take these whims as inspiration for something you can make at home.
- Rarely will I mention cooking methods. Do what makes sense.
- Swap out any ingredients, add in anything you think works.
- There's no wrong way to make a whim; just make it up as you go.
A variation on this Zoodles & Tempeh whim I made one night: swap in vegan Tofurkey sausage, minus the kale/peppers, add basil. (We use this spiralizer to make our zucchini noodles.)
Now go throw together something tasty!