To be honest, I am definitely one who leans toward the recipe side of cooking. It feels a bit safer to me. I feel I'm less likely to waste ingredients and time making something from a recipe that comes from a food someone I trust. I know there's a loss of creativity by doing it this way, but when it comes to creativity it's not my strongest quality. I often make something once and then add my own touches the next time around (although some recipes are just too good to mess with).
Over the past few years as I've become more comfortable and confident in the kitchen, I've definitely become a bit better at "casual, off-the-cuff cooking", but I still have a long way to go. I know it will take time and I'm willing to put in the effort to keep learning and growing in the kitchen.
The night I downloaded the app, Preston and I ate dinner together, just the two of us. I had bought some parsnips the day before and with the (Not) Recipe app in mind I turned those parsnips into loaded Mexican oven fries that we ate on very tiny baking sheets.
So with a little more bravery under my belt and with a greater resolve to be more courageous in the kitchen, today I'm sharing a picture and a simple how-to for loaded Mexican parsnip fries. Enjoy!
Loaded Mexican Parsnip FriesPeel and cut parsnips into thin sticks and drizzle with avocado oil. Dust parsnip fries with kosher salt, cumin, cayenne, coriander, dried oregano, and chili powder. Toss to combine. Bake at 450 until cooked through, golden brown, and crispy. Top fries with warmed pinto beans, salsa, sour cream, avocado, cheese, radishes, cilantro, and a good squeeze of lime juice.